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March 5, 2013
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  Today's Special 
 
  • 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 (3/5) LinkedInFacebookTwitterEmail this Story
Old Portsmouth Florida Orange Cupcakes with Cream Cheese Icing
The natural taste of New England comes through in Old Portsmouth Florida Orange Cupcakes made with nutmeg and Florida orange juice. Top with whipped Maple Syrup and Cream Cheese Icing to make these cupcakes truly irresistible. Click here for more recipes to take Florida citrus in new directions.
  Culinary News 
 
  • 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 (3/4) LinkedInFacebookTwitterEmail this Story
  • Texas chef banks on social media success
    When chef Jason Dady isn't busy running three restaurants in San Antonio and south Texas, he's creating a large following on Facebook and Twitter by broadcasting personal and professional content and selling tickets for exclusive dinners on Facebook. "[Selling out events online] reaffirms that my core customers want new, interesting events, and that they live in this digital space," he said. American City Business Journals/San Antonio/Social Madness blog (3/4) LinkedInFacebookTwitterEmail this Story
  • 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 (3/1) LinkedInFacebookTwitterEmail this Story
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  Featured Chefs with Plate 

Want big bucks for your company?
You want to sell your business, and you want to ensure that you get the best possible price. By taking 7 simple steps, you can dramatically improve your chances of attracting buyers and getting big bucks for your business. Read the article and learn the 7 steps.

  Beverage News 
 
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.

  What's Cookin' at The Culinary Institute 
  • 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! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • 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 (3/4) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • 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. LinkedInFacebookTwitterEmail this Story
  • 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. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
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 TitleCompany NameLocation
Director of Residential Dining OperationsHarvard UniversityCambridge, MA
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
Summer Farm ChefHarmony Valley FarmViroqua, WI
Executive Sous ChefMelville Marriott Long Island, NY
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Future Opportunities Nationwide - Kitchen ManagerCheesecake FactoryMultiple Locations, United States
Director, Materials and FoodGate GormetSan Francisco, CA
Product Development ChefReser's Fine FoodsBeaverton, OR
Director of Room Service/In Room Dining The Ritz-Carlton Hotel Company LLC Greater Los Angeles Area, CA
Click here to view more job listings.

  
 
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