Reading this on a mobile device? Try our optimized mobile version here:

January 21, 2013
Sign upForwardArchiveAdvertise
  Today's Special 
  • Chefs celebrate first family's foodie influence
    America's top chefs are celebrating inauguration day with special events highlighting the first family's influence on food culture, namely their emphasis on fresh, healthy and local food. "Can that little garden at the White House feed America? No. But you know what it can do? It can inspire America," said chef Art Smith, who held a Chefs Ball in Washington, D.C. this past weekend. "Most importantly, it’s that we as Americans all deserve good food, regardless of economic, social differences." The Washington Times/The Associated Press (1/19) LinkedInFacebookTwitterEmail this Story
Farmland® DURoC Pork. A world of menu versatility.
The guest-pleasing taste of pork has taken menus by storm. Chefs love its versatility and put it to unique use in on-trend signature items to attract ever-adventurous guests. No other meat has been embraced by so many ethnic styles of preparation — from Cajun to Vietnamese to Eastern European to Latin.
For great Farmland® DURoC Pork recipes, click here.
  Culinary News 
  • CIA graduate will serve president at today's inaugural luncheon
    Shannon Shaffer, a 1992 graduate of the CIA and executive chef of Virginia-based Design Cuisine, will oversee today's inaugural luncheon, which will include President Barack Obama, Vice President Joe Biden, their families and more than 200 other guests. "You’re nervous, but you’re confident," said Shaffer, who was also in charge of the inaugural luncheon in 2009. "I love being a part of it. It’s definitely an honor." Poughkeepsie Journal (N.Y.) (1/21) LinkedInFacebookTwitterEmail this Story
  • The pressure cooker makes a comeback
    Sales of pressure cookers may be experiencing the biggest boom since their heyday in the 1960s and '70s as more chefs embrace the device's ability to create rich, flavorful stocks and tender meat in less time than traditional cooking methods. "The greatest upside of the pressure cooker is the intensity of flavor," said chef John Currence of City Grocery in Oxford, Miss. The Wall Street Journal (1/18) LinkedInFacebookTwitterEmail this Story
  • Other News
  The Healthy Kitchen 
  • Will calories on the menu make a difference?
    Just as many of us are teetering on the brink of breaking our New Year's resolutions, out comes the annual list of the most outrageous restaurant dishes, including a 3,000-calorie pasta dish and a shake blended with a slice of apple pie. Will new rules requiring chains to post calorie counts cut down on orders for the most fattening fare, or will American diners continue to be extreme eaters? SmartBrief/SmartBlog on Food & Beverage (1/21) LinkedInFacebookTwitterEmail this Story
  Wine of the Week 
  • Go beyond Bordeaux stereotypes with an affordable gem
     Zester logo
    It’s oh-so-fashionable now to bash Bordeaux wines as slick, unaffordable and made only for investors. But the 2010 Château Saintongey Vieilles Vignes is an attractive, affordable fruit-scented wine. With lovely taste notes of cherries and herbs, it has just enough structure and tannin to make it excellent with roast lamb on a cold night. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Wine distributor brings California vintages to the Big Apple
    Mark Snyder is making waves in the country's wine scene by melding New York City's concrete jungle with California's vast vineyards. Snyder owns Angels' Share distributing, which sells boutique California wines on the East Coast, and he recently opened Red Hook Winery in Brooklyn, which sells California wine made with New York grapes. The Wall Street Journal (1/18) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • How self-awareness led to David Chang's success
    Chef and restaurateur David Chang didn't blame external factors for his original noodle bar's failure to thrive. Instead, he looked at what he was doing wrong and changed course, offering up an inventive menu that had diners flocking to his formerly failing eatery. The result: a thriving international restaurant group, a PBS TV show and several other successful endeavors. The New York Times (tiered subscription model) (1/19) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Sacramento's plentiful farmers, restaurants join forces
    Many Sacramento, Calif., restaurants are tapping into their local resources and collaborating with the area's numerous boutique farmers to bring fresh, local meat, fish and produce to the table. "People think of Sacramento as home of dysfunctional state government," said restaurateur Randall Selland. "But the diversity of crops and the quality of crops in our area -- within 50 miles of downtown Sacramento -- far exceeds anywhere else." San Francisco Chronicle (1/21) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Rice is so much more than white
    Rice is available in many colors, textures and flavors, each suitable for a different dish. Short-grain white Japanese rice is used for sushi; Bhutanese red rice is ideal for a salad; and Thai black glutinous rice brings its sticky texture to pudding, bread and porridge. The Wall Street Journal (1/18) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Almond, healthy baking and desserts
    At last, the obsession with limiting fat has succumbed to wiser notions. The latest nutrition research tells us that "good" fats -- like those found in almonds and other nuts and seeds -- contribute to good health. Almonds deliver protein, vitamin E, antioxidants and fiber, and you are doing your customers a healthful favor when you can replace less-desirable fats and refined flours with almonds in baking. Watch CIA chefs prepare healthy baking recipes, including Almond Cake with Yogurt, and Almond, Mission Fig, and Golden Raisin Bread. LinkedInFacebookTwitterEmail this Story
  • Food is opportunity, and opportunity is knocking
    The CIA is the one college with the program and reputation to optimize your education investment, and winter is a great time to get started on your education at The Culinary Institute of America. Tuition grants for culinary arts majors enrolling in our winter entry dates make our outstanding New York campus even more affordable! Not only will you receive an outstanding education and prestigious degree from the world's premier culinary college, enroll in January, February, or March and qualify for our $3,000 Winter Grant. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Give me six hours to chop down a tree and I will spend the first four sharpening the axe."
--Abraham Lincoln,
16th U.S. president

LinkedInFacebookTwitterEmail this Story

Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
Click here to view more job listings.

Subscriber Tools
Print friendly format | Web version | Search past news | Archive | Privacy policy

Publisher, Food & Beverage:  Chris Warne (917) 605-0413
Job Board:  Jackie Basso (202) 407-7871
A powerful website for SmartBrief readers including:
 Recent ProChef SmartBrief Issues:   Lead Editor:  Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2013 SmartBrief, Inc.® Legal Information