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- Pork, white rice are must-haves for Asia's top chefs
Three chefs who were recently named winners in the inaugural S.Pellegrino Asia's 50 Best Restaurants awards revealed that their favorite foods -- pork, white rice and tomato-based pasta -- are ingredients they cannot live without. "I also enjoy pasta prepared with tokutani tomate, a tomato with high sugar content from Kochi Prefecture," chef Yoshihiro Narisawa said. "I like dishes where I can taste the sheer [flavor] of the ingredients." CNN
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- Auctions to offer exclusive dinners with elBulli chef Ferran Adria
Two dinners with world-famous chef Ferran Adria will be sold at auctions in Hong Kong and New York next month to raise money for the elBulli Foundation, a culinary center with the same name as Adria's award-winning, but now shuttered, Spanish restaurant. "It is a unique experience ... to have dinner with certainly the most creative chef in the world," said Jamie Ritchie, president Sotheby's wine, Americas and Asia. Reuters
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- British chef puts her own spin on Italian cooking
British chef Nigella Lawson has transformed a year of cooking abroad in Italy into "Nigellissima," a collection of recipes perfect for home cooks looking to spice up their spaghetti and meatballs. Lawson's latest cookbook offers tips and tricks to creating Italian meals such as mini macaroni and cheese and broccolini with Parmesan and lemon. The Toronto Star
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 | Get the all-natural* quality sure to set you apart
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1. Mintel insights 2011 |
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| Featured Chefs with Plate |  |  |
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| Beverage News | | |
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| What's Cookin' at The Culinary Institute | | |
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Potato and Spanish Chorizo Croquettes
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 Potato and Spanish Chorizo Croquettes with Pecorino Tartufo and Dijon Mustard. Bon appetit!
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| A Side of Business | | |
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- Zinburger pairs wines with upscale burgers
Upscale burger eatery Zinburger's menu includes wine suggestions with each burger, a concept that's catching on at the chain's three East Coast locations despite the double-digit burger prices, says Brad Honigfeld, CEO of licensee Briad Group. "We grind our meat fresh two or three times a day in the walk-in. Our bread is delivered twice a day. The fries, the shakes, everything is fresh and top quality. Today the consumer with money wants a top-quality product and is willing to pay for that," Honigfeld said. BurgerBusiness.com
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| CIA Offerings | | |
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Worlds of Flavor presents the world on a plate
Copenhagen, Tokyo, Paris, Mexico City, Sydney, New York, Istanbul, Lima, Singapore, Barcelona, London: When deciding what to eat, we search the world, and that world ends up on our plate. We want the most flavorful, most intriguing foods and will travel great distances -- literally or virtually -- to get them. At the 16th annual Worlds of Flavor International Conference & Festival, "Kitchens Connected: Linking Emerging Appetites and Culinary Innovation in an Era of Global Flavor Discovery," we will discuss the techniques, creative processes, flavors, technologies (informational and operational), and ingredients that are essential to the 21st-century chef’s toolkit. Join hundreds of your peers at the CIA campus in Napa Valley, Nov. 14-16. Register today.
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Get the credential that gives you the edge
Many professionals find that they need something more when faced with the task of leading a food and beverage operation, even though they're highly skilled and educated in their areas of expertise. The CIA has the solution -- the Accelerated Culinary Arts Certificate Program (ACAP) -- a great way for you to get in touch with your "inner chef". Get started on a credential that opens up a whole new world of opportunity in your career. Get started today.
| Food for thought | | |
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 | Concentrate all your thoughts upon the work at hand. The sun's rays do not burn until brought to a focus."
--Alexander Graham Bell,
Scottish-born American inventor
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| Position Title | Company Name | Location |
| Director of Residential Dining Operations | Harvard University | Cambridge, MA |
| The Purchasing Buyer - Non Food and Beverage | The Culinary Institute of America - Greystone Campus | St. Helena, CA |
| Manager In Training (MIT) - Teaching Kitchen | The Culinary Institute of America - Greystone Campus | St. Helena, CA |
| Summer Farm Chef | Harmony Valley Farm | Viroqua, WI |
| Executive Sous Chef | Melville Marriott | Long Island, NY |
| Senior Career Services Officer (St. Helena) | The Culinary Institute of America - Greystone Campus | St. Helena, CA |
| Future Opportunities Nationwide - Kitchen Manager | Cheesecake Factory | Multiple Locations, United States |
| Director, Materials and Food | Gate Gormet | San Francisco, CA |
| Product Development Chef | Reser's Fine Foods | Beaverton, OR |
| Director of Room Service/In Room Dining | The Ritz-Carlton Hotel Company LLC | Greater Los Angeles Area, CA |
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| Click here to view more job listings. |
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| | Recent ProChef SmartBrief Issues:
- Monday, March 04, 2013
- Friday, March 01, 2013
- Thursday, February 28, 2013
- Wednesday, February 27, 2013
- Tuesday, February 26, 2013
| | | Lead Editor: Patricia Smith
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