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April 1, 2013
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  Today's Special 
 
  • Anchovies play key role in Asian dishes
    Diners who shun adding salty, fishy anchovies to their Caesar salad or pizza may not know that the fish plays a key role in many of their favorite southeast Asian dishes. Fish sauce, made with anchovies that are fermented with salt and water, is used to add complexity and bursts of flavor to Asian favorites such as Thai beef salad and yellow or green curry. Los Angeles Times (tiered subscription model) (3/30) LinkedInFacebookTwitterEmail this Story
New York Chocolate-Florida Orange Cheesecake
Take the Big Apple's best dessert to the next level with this chocolate cheesecake. Brightened with top notes of Florida orange zest and served with fresh Florida orange slices, this surprising re-creation is sure to please customers. For more citrus-inspired recipes to take Florida citrus in new directions, click here.
  Culinary News 
  • Chefs cook with compost heap's heat
    Some curious chefs looking for a green way to make dinner are burying food in compost heaps, which can reach temperatures up to 170 degrees. Chef Suzanne Podhaizer recently made a meal by wrapping branzino, scallops, radicchio, garlic, minced red peppers, and jasmine rice in plastic bags and tinfoil and placing in a heap for about four hours. "I have friends who work at compost companies, and I knew they would bury things in the compost and eat it later," Podhaizer says, "but those were mostly leftovers from the night before. This was the first time I'd thought of using compost to cook from scratch." Bon Appétit online (3/29) LinkedInFacebookTwitterEmail this Story
  • Eateries increasingly trade beef for less-pricey burgers
    Restaurants are coping with the high cost of beef and consumers' demand for healthier fare by getting more innovative in their burger offerings, making more veggie burgers available and experimenting with poultry, seafood and even more exotic options, according to Technomic. Big chains from Cheesecake Factory and Seasons 52 to Burger King have veggie or seafood burgers on the menu, and smaller burger joints are even more experimental with elk, bison and even kangaroo meat showing up on the menu. FoodBusinessNews.net (free registration) (3/29) LinkedInFacebookTwitterEmail this Story
5 positive ways to respond to negative comments.
Social media is a great way to connect with your customers, but what do you do when the conversation takes a negative turn? With 5 tips, you can learn how to positively respond and help direct the conversation. Read the article and learn the 5 ways to respond positively.

  The Healthy Kitchen 
 
  • Celiac disease diagnoses are increasing in the U.S.
    A study in The American Journal of Gastroenterology revealed celiac disease diagnoses grew from about 11 cases per 100,000 persons to about 17 cases per 100,000 persons between 2000 and 2010. Increased symptom awareness and screening among doctors may have contributed to the higher diagnosis rates, researchers noted. Reuters (3/29) LinkedInFacebookTwitterEmail this Story
The ROI of Privacy with TRUSTe Solutions
Investment in a Data Privacy Management Platform can deliver significant, positive financial returns for corporate bottom lines. The "Total Economic Impact (TEI) of TRUSTe" Study explains how Forrester Analysts calculated a 151% ROI for TRUSTe customers. Download the study now.

  Wine of the Week 
  • A bargain wine from endangered Italian grapes making a comeback
     Zester logo
    A couple of years ago, the Masseria Li Veli stone winery in Puglia began a project to rediscover and showcase forgotten grapes. Among their finds was Minutolo, which used to be called Fiano Minutolo. The grape was nearly extinct in 2000. The winery has used it to produce its 2011 Masseria Li Veli Verdeca. The wine's a value at about $18 a bottle. The Minutolo is blended with Verdeca, another endangered grape, to make a white wine with lively fruit, mint, and spice flavors and a crisp texture. It's perfect with seafood or pasta made with a fresh pesto. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Chefs focus on cocktail, not wine, pairings
    Cocktails are easier to pair with food than wine is, according to a group of chefs who will demonstrate how to shake up a perfect match at the Noosa Food and Wine Festival in Australia in May. "With a cocktail you can adjust to the actual dish," said chef Colin Fassnidge. "So say you've got pork. You can have a cinnamon cocktail or a vanilla cocktail and you can match it a lot easier than wine because you can isolate flavors." The New Zealand Herald/Australian Associated Press (3/31) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Local Dallas restaurants team up on mobile loyalty promo
    Several independent Dallas restaurants are teaming up to promote the launch of the Front Flip mobile application, which will offer rewards for customers who use the app at area restaurants through May 16. The app aims to help small eateries enhance their customer loyalty programs by giving users the chance to win prizes by scanning QR codes in participating restaurants. MobileCommerceDaily.com (3/29) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Birch syrup's tangy flavor adds zest to savory dishes
    New Hampshire may have a strong future in the birch tree syrup business, according to Cornell University researchers who are exploring ways to make the syrup manufacturing profitable in the Northeast. Birch sap, which is currently produced in western Canada and Alaska, tastes completely different than its cousin, maple syrup, and is best used in savory dishes as a marinade. St. Louis Post-Dispatch/The Associated Press (3/31) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 

  • A degree that will set you apart in the industry
    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 
Dreams have only one owner at a time. That's why dreamers are lonely."
--Erma Bombeck,
American humorist


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Position TitleCompany NameLocation
Grill Sergeant Jackson Family WinesHealdsburg, CA
Senior Manager, Beverage InnovationIgnite Restaurant GroupHouston, TX
Culinary ManagerIgnite Restaurant GroupHouston, TX
Director of Residential Dining Operations Harvard University Cambridge, MA
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
The Purchasing Buyer - Non Food and BeverageThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Manager In Training (MIT) - Teaching KitchenThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director of Corporate Relations (Sales and Fund-raising)The Culinary Institute Of America - Greystone CampusSt. Helena, CA
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Click here to view more job listings.

  
 
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