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December 11, 2012
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  Today's Special 
 
  • The 10 food trends of 2012 that stuck
    Food trends come and go as fast as Twitter and Instagram can produce them, but there are 10 trends that have popped up in the past year that may have staying power. Modernized Jewish deli eats, pumpkin-flavored everything and the influx of small plate meals are just a few trends that Americans will see continue in 2013. The Huffington Post/The Blog (12/10) LinkedInFacebookTwitterEmail this Story
Kick up your menu with versatile OSCAR MAYER Bacon
From apps to wraps, OSCAR MAYER Bacon delivers incredible flavor across your menu—like the crunchy kick of Fried Spiced Green Beans. Great as a snack, app or side, it's sure to excite your menu. Click here for this recipe and others and save up to $225 in the Everything's Better With Bacon promo—before it's too late.
  Culinary News 
 
  • California foie gras lovers drive to Nevada to stock up
    Six months after California's state-wide ban on producing and selling foie gras, lovers of the fatty duck livers have found a different way to score their favorite treat: cross the border to Nevada. "My sales have actually doubled, so the ban has been a very good thing for my business," said Laurel Pine, owner of foie gras producer Mirepoix USA, which moved from California to Nevada last year. "It's actually increased interest in the product more than ever." CNBC (12/10) LinkedInFacebookTwitterEmail this Story
  • U.S. chefs prepare for global culinary showdown
    Chef Richard Rosendale will lead a U.S. team into culinary battle at the Bocuse d'Or in Lyon, France next month. This year's team will be better prepared than ever, thanks to the Bocuse d’Or USA Foundation, founded in 2008 by Daniel Boulud, Thomas Keller and Jerome Bocuse to foster the country's young culinary talent. Spokesman Aaron Ginsberg talks about how the biennial contest works and the foundation's role in helping chefs prepare. SmartBrief/SmartBlog on Food & Beverage (12/11) LinkedInFacebookTwitterEmail this Story
 
  • Mediterranean ingredients give special meaning to Hanukkah recipes
    Hanukkah is a celebration of the miraculous story of an Israeli temple's lamps which stayed lit for eight days on only a day's worth of oil, so it is only fitting that olive oil and other biblical-era ingredients are mainstays of the holiday's traditional salads, appetizers and entrees. Cookbook author Faye Levy shares her favorite Hanukkah recipes that use barley, wheat, dried fruits and legumes from "the land of milk and honey." Chicago Tribune (tiered subscription model) (12/8) LinkedInFacebookTwitterEmail this Story
  • Other News
Deviled Louisiana Blue Crab cakes with smoky rémoulade sauce
Make a strong statement on your menu with the local flavors of smoky rémoulade atop deviled, delicate Louisiana Blue Crab cakes, a species naturally harvested from nutrient-rich waters. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
  The Healthy Kitchen 
  • Dietitians aren't sold on benefits of 'ancient' grains
    Ancient grains, which were domesticated thousands of years ago, are popping up in breads, pastas and even cookies on grocery store shelves around the nation, but their nutritional benefits can't always justify their hefty prices. While some ancient grain producers claim they are safe for gluten-free consumers, many dietitians aren't buying that the grains are any better for you than modern whole wheat. The Wall Street Journal (12/10) LinkedInFacebookTwitterEmail this Story
  • Study suggests obese women eat 3 meals each day
    A study to be published in the journal Obesity found that obese women who consumed three meals a day had lower fat in their blood than women who consumed the same calories spread over six small meals. University of Missouri researchers say eating fewer but bigger meals is better metabolically and could lower the risk of heart disease. United Press International (12/8) LinkedInFacebookTwitterEmail this Story
  Featured Chefs with Plate 

  Beverage News 
  What's Cookin' at The Culinary Institute 
  • Green Onion-Bulgur Pilaf
     
    The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Green Onion-Bulgur Pilaf. Bon appetit! LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Report: U.S. restaurants gear up to set sales records
    The U.S. restaurant industry appears poised to grow for the fourth consecutive year and hit a new record in 2013, according to a National Restaurant Association report released Tuesday. The report said restaurant sales could reach $660 billion next year. Bloomberg (12/11) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • Interested in a wine-related career?
    Get started at the CIA in the Napa Valley. In the month-long Wine Immersion, you will enjoy daily tastings, visit vineyards, spend time with winemakers, and learn from some of the wine industry’s most respected professionals. This intensive series of classes will provide you with the knowledge and confidence to jump-start your career in the wine business. Classes start March 4. LinkedInFacebookTwitterEmail this Story
  • Rise to the top with a CIA Baking & Pastry Degree
    If your creativity shines in the bakeshop, our Baking and Pastry Arts programs will bring out the best in you. You’ll flex your creative muscles crafting hearth and specialty breads, desserts, pastry, pậtisserie, and confections all while being immersed in -- and inspired by -- all the treasures the Napa Valley has to offer. Inquire today and enjoy the winter amongst the lush vineyards, bountiful farms, and acclaimed restaurants that Northern California has to offer. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Put a grain of boldness into everything you do."
--Baltasar Gracián,
Spanish writer


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