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

July 6, 2012
Sign upForwardArchiveAdvertise
  Today's Special 
  • Better burger trend experiences boom in the U.S.
    A burger boom is taking place in America, data from food research firm Technomic suggest. Sales at fast-casual burger restaurants, which offer better ingredients and more innovative toppings than typical quickservice chains, grew 20.8% from 2010 to 2011. In Boston, burger joints are popping up from downtown to the suburbs, serving up satisfying, juicy burgers topped with ingredients such as homemade aioli, mac and cheese and even fried oysters for around $10. The Boston Globe (tiered subscription model) (7/5) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • New food truck ordinance could change Chicago's culinary game
    An ordinance awaiting approval by the Chicago City Council would place higher fees, parking and operating requirements on food trucks, but would allow trucks with on-board preparation to begin serving their delicacies on the streets. If the ordinance passes, it's likely the city will see more well-known names serving up signature dishes to sidewalk patrons starting in August. Chicago Tribune (free registration) (7/5) LinkedInFacebookTwitterEmail this Story
  • Navy makes plans to serve sailors made-from-scratch meals
    The Navy is contemplating plans to overhaul its meal preparation procedures to add more made-from-scratch items that will offer more taste and nutrition to the men and women the mess halls serve. Currently, many of the meals are pre-made and frozen, but Navy chefs hope to add some homemade items when possible. "Really, the morale of a ship, I think most folks will tell you, starts at the mess decks," said Cmdr. Danny King, director of Navy food services. "Putting a mother's touch into items that are being prepared goes a long way." USA TODAY (7/5) LinkedInFacebookTwitterEmail this Story
  • Taste of Chicago festival downsizes
    This summer, the Taste of Chicago will only run for five days, instead of its usual 10, and feature fewer vendors with a focus on showcasing the city's restaurants. Attendance has been waning at the food festival over the past six years, and the new format is designed to put less pressure on vendors and cut down on operating expenses. "It was a little slower than normal the last few years. This year there is an opportunity to make more money in five days than in 10 days, but it’s possible to go either way. I’m optimistic," says John Meyer, chef/owner of BJ’s Market & Bakery who has participated in Taste for the past 13 years. Chicago Sun-Times (7/5) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Some federal standards for school meals go into effect
    New federal standards for school meals that passed as part of the Healthy, Hunger-Free Kids Act of 2010 went into effect on Sunday, requiring that at least 50% of the grains served be whole grains. Other portions of the law, including limits on fat and salt content in meals, will be phased in through 2014. Dr. Jatinder Bhatia, chair of the American Academy of Pediatrics committee on nutrition, said it is important for families also to adopt healthier eating habits and suggested that schools host cooking classes. (7/2) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Unlocking the mysteries of Portuguese wines
    Portugal's wine country is challenging to master, even for wine experts, because its grapes and location of vineyards is dramatically different from the typical French grape varieties which are planted around the world. Although the reds from this country may be too overpowering for daily drink -- many have alcohol content above 13% -- the region's whites have a distinct sea saltiness that makes them the perfect pair with fresh seafood this summer. The Wall Street Journal (7/5) LinkedInFacebookTwitterEmail this Story
  • California winemakers set sights on Chinese buyers
    Californian vintners are working hard to woo potential Chinese buyers who are searching for affordable wines to supply to their growing number of middle-class consumers. According to the Wine Institute, U.S. wineries exported $62 million of wine to China in 2011, a 42% increase from 2010. "If you structure the deal correctly, it's both safer and more profitable to sell to China than it is to sell domestically," says Frank Gayaldo, director of international development for the Lodi, Calif.'s Chamber of Commerce. "Imports are eating up roughly 20% of our domestic [wine] market, and it's difficult for small wineries to get good distribution contracts." Los Angeles Times (tiered subscription model) (7/5) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • Developing hospitality leadership is Alice Elliot's passion
    Cultivating the right talent and leadership is essential to the success of a restaurant, and no one knows how to do it better than Alice Elliot, founder of the Elliot Group, which finds the best people for executive careers in the food industry. Elliot is known for her ability to mentor and support her business contacts to boost their value and, in turn, their careers. "She has a way to zero in on people’s best talents," says Edna Morris, of Axum Capital Partners. “She is especially good at seeing how a talent fits an organization." Restaurant Management online (7/4) LinkedInFacebookTwitterEmail this Story
  Worlds of Flavor 
  • London eatery opens with plans to modernize Greek cuisine
    Greek cuisine has experienced some changes in the past few years, adopting small plates and influences from Hungary and Japan, but Greek restaurants abroad have remained stagnant, serving up the same old kleftiko and souvlaki. A new London restaurant, Mazi, plans to change that perception and serve up Greek cuisine with an innovative twist. "I had been involved in and observed the Greek restaurant scene for some years, and noticed that it has not evolved for the past 40 years," says Mazi owner Christina Mouratoglou says. "It is very rustic and traditional, which is not a bad thing because it has its charm, but it was all the work of the old generation and they weren't very professional to begin with." The Wall Street Journal (7/5) LinkedInFacebookTwitterEmail this Story
  • Other News
  CIA Offerings 
  • Expertise to transform your career
    Looking for an opportunity to jump-start your professional skills? The Culinary Institute of America has just what you need to take your knowledge to the next level. At the CIA, you'll learn from expert chef-instructors, discover fresh ideas, and explore ways to maximize profits. You will also have the opportunity to network with industry professionals just like you. Get the professional development that delivers. Come to the CIA! LinkedInFacebookTwitterEmail this Story
  • Advance your career with a prized CIA degree
    In order to expand your opportunities in the rapidly changing foodservice industry, you need valuable work experience, skills and the right degree credential. The CIA is the one college with the program and reputation to optimize your education investment. The Associate Degree Program for Advanced Career Experience (ACE) students will give you the opportunity to get an outstanding education and degree in just 15 months. Inquire today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Courage is going from failure to failure without losing enthusiasm."
--Winston Churchill,
British prime minister

LinkedInFacebookTwitterEmail this Story

Position TitleCompany NameLocation
General ManagerThe Culinary Institute of America, GreystoneSt. Helena, CA
Kitchen Manager Training ProgramHillstone Restaurant GroupNationwide, United States
Staff Assistant, Assistant Retail Food Services Manager, Library and CafesUniversity of Massachusetts AmherstAmherst, MA
Staff Assistant, Assistant Retail Food Services Manager, Campus CenterUniversity of Massachusetts AmherstAmherst, MA
Staff Assistant, Manager, Cafes and Convenience StoresUniversity of Massachusetts AmherstAmherst, MA
Culinary Arts FacultyThe Culinary Institute of AmericaHyde Park, NY
Corporate Chef - Part-TimeHamilton Beach Brands Inc. Richmond, VA
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 212-450-7970
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
© 1999-2012 SmartBrief, Inc.® Legal Information