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December 20, 2012
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  Today's Special 
 
  • Chefs celebrate apocalypse with end-of-the-world menus
    Chefs around the country will be serving up decadent end-of-the-world dinners this evening in honor of the end of the Mayan calendar set for tomorrow. Chris Jakubiec, executive chef of Plume restaurant in Washington, D.C., is offering diners a multi-course meal of caviar tacos, foie gras and lobster thermidor. "What do you have to eat before the world ends? What do you have to get your hands on one last time?" he said. "The whole point [of the dinner] is really high-caliber, extravagant ingredients." Express/The Washington Post (12/20) LinkedInFacebookTwitterEmail this Story
SAVOR THE HOLIDAYS.
Create a savory and sweet treat for customers this season with a Hot Chocolate Passion— spiced with TABASCO® brand Original Pepper Sauce. For this recipe and other TABASCO® Foodservice recipes, click here!
  Culinary News 
  • Chicken-free chicken producer hopes Americans will take a bite
    A new Missouri food production facility devoted to creating vegetable products that taste, chew and shred just like real chicken is banking on Americans' desire to eat healthier and cut some meat from their diets. Food scientists at the Beyond Meat facility have been working for decades to perfect their textured vegetable protein recipe and make it pleasing for the everyday consumer. The Kansas City Star (Mo.) (12/19) LinkedInFacebookTwitterEmail this Story
  • Is our affinity for salt due to nature or nurture?
    Human's weakness for salty foods is universal, according to scientists at the Monell Center research institute in Philadelphia, but whether that love affair is caused by cultural influences or an innate characteristic of humans is unclear. "All across the planet, with a few exceptions, most people consume more or less the same amount of sodium," said researcher Paul Breslin. National Public Radio (12/20) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Study: Kids' intake of fruits, veggies goes up with family meals
    Children whose families regularly ate meals together had higher fruit and vegetable intake compared with those who never had family meals, a British study found. Once- or twice-weekly family meals were also associated with increased fruit and vegetable intake in children, researchers wrote in the Journal of Epidemiology & Community Health. MyHealthNewsDaily.com (12/19) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • A twist on the traditional eggnog cocktail
    Chicago bartenders are mixing up their own variations of eggnog this holiday season by adding imaginative ingredients to the creamy, frothy drink. Clint Rogers, mixologist at Henri, mixes in a splash of apricot liqueur while sommelier Vince Balistreri of Niche adds black cherry whiskey to impart a fruity, spicy flavor. Chicago Tribune (tiered subscription model) (12/20) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  Delicious Demos From The Culinary Institute 
  • Cooking with dashi
     
    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. Check out this video on cooking with dashi. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Can new menu rules drive healthier dining?
    Quickservice chains with 20 or more locations around the country will soon be posting calorie counts and other nutritional data on their menus as part of the Affordable Care Act, a change that has the potential to improve the way many Americans eat, writes Slate's Matthew Yglesias. "Chain restaurants are the factories of our time, and with new rules they’ll have reason to turn their R&D departments to the task of developing healthier options," he writes. Slate (12/19) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Could mealworms be the answer to sustainable protein?
    Mealworms and superworms are nutritious, available for human consumption and are much more ecologically friendly than rearing cattle, chickens and pigs, according to a new report by the Public Library of Science. When consumed in their larval forms, the bugs can be added to many dishes such as fried potatoes, breads and cookies, but it is unlikely Americans would give up meat products to consume the unappetizing insects. ScientificAmerican.com (12/19) LinkedInFacebookTwitterEmail this Story
  • Washington, D.C. menus reflect local farmers' fresh offerings
    The farm-to-table dining movement in Washington, D.C., has been gaining momentum for the past two decades, as more chefs swap a permanent menu for one that ebbs and flows according to what is in season and what they can get fresh from local farmers. "I love it that I'm serving food to my guests and I know who grew it," said chef Ris Lacoste of RIS restaurant. "My relationship with the farmers somehow passes through in my cooking ... and it's passed on to the customers." WTOP-FM (Washington, D.C.) (12/19) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • The World Bean Kitchen
    With dry beans in the pantry, you have a passport to travel the globe. In kitchens the world over, cooks start the day by soaking beans. Later, they add the ingredients that stamp the beans with the signature of their place -- from salt cod in Portugal or paprika in Spain to epazote in Mexico, cumin in Cuba or a ham bone in America's Deep South. For chefs and home cooks, dry beans open a window to the world. LinkedInFacebookTwitterEmail this Story
  • Bring your career to a whole new level
    Latin cuisine is one of the hottest segments of the foodservice industry. With restaurant patrons demanding both authentic and creative interpretations of the traditional foods of Latin America, the demand for chefs to be more knowledgeable than ever in these regionally diverse cuisines is on the rise. The CIA's Latin Cuisines Certificate Program will give you the edge you need to make your mark on the foodservice industry. Learn more. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
No man for any considerable period can wear one face to himself and another to the multitude, without finally getting bewildered as to which may be the true."
--Nathaniel Hawthorne,
American author


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Harvard University Pastry Cook Cambridge, MA
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