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November 15, 2012
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  Today's Special 
 
  • Chef puts a gourmet twist on Thanksgiving Day leftovers
    Whipping up the perfect meal for a Thanksgiving Day feast may be chef Marc Murphy's main priority next week, but the owner of the Landmarc and Ditch Plains restaurants in New York says experimenting with the leftovers is what really gets him excited. Murphy has used leftover turkey, gravy and mashed potatoes to create shepherd's pie, croquettes and tortas in years past. "The leftover doesn't have to have a starring role -- it can play a supporting role in a dish and you're bringing in other elements from your pantry to make it shine," Murphy said. The Wall Street Journal (11/14) LinkedInFacebookTwitterEmail this Story
New 3-in-1 Soup, Sauce or Dip from Chef Francisco® by Heinz.
Now choose from 10 delicious flavors for more value and versatility. Preparation is simple.* Savory soup? Add water. Simmering sauce? Mix with whole milk. Delicious dip? Add sour cream. To learn how these concentrated frozen products can cook up more profits, visit HeinzSoups.com.
*Always cook thoroughly. Heat slowly to 180° F. Hold for 10 minutes.
  Culinary News 
 
  • Second-generation Asian chefs modernize cuisine
    Bay Area-based Asian chefs following in the footsteps of their parents are modernizing recipes and changing the way they run the family business. The younger generation is more aggressive with marketing and more adventurous when it comes to embracing trends such as food trucks. These changes are creating an upscale Asian food culture that's worlds away from the Asian food scene of just a few years ago. "People used to think of Asian food as cheap food," said Thy Tran, founder of the Asian Culinary Forum. "But it's starting to evolve." The Wall Street Journal (11/14) LinkedInFacebookTwitterEmail this Story
  • Chefs compete in Challenge Butter event
    Three chefs are competing for a top prize of $5,000 donated to a charity of their choice in the Recipe for Caring Holiday Celebrity Chef Challenge, hosted by Challenge Butter. The chefs are Gale Gand, executive pastry chef and partner in the TRU restaurant in Chicago; food writer Jon Ashton; and Avery Pursell, owner and executive chef of All Diced Up. Progressive Grocer (11/14) LinkedInFacebookTwitterEmail this Story

 
Calabaza Soup With Wisconsin Limburger Cheese

Soft cheeses tend to melt best, and the softer the cheese, the quicker it melts. Brick, Limburger and Monterey Jack are semi-soft cheeses that make excellent melting choices. Serve a slice of Wisconsin Limburger Cheese atop warm roasted squash soup — the cheese will melt easily, adding an earthy flavor.

Get the recipe.
 

  Sponsored Poll 
 
  • Which topic do you expect to be most prevalent in the culinary world in 2013?
Sustainability
Nutrition
Global flavors
Food safety
Convenience/budget foods

  The Healthy Kitchen 
  • Study finds few changes in quickservice menus' calorie content
    Entrees and beverages offered by eight major quickservice chains did not show any significant changes in median calorie content from 1997 to 2010, despite legislative and other efforts to reduce them, a study in the American Journal of Preventive Medicine showed. Higher calorie contents were also seen in condiments and desserts, while side items showed decreased median calories. Yahoo/Asian News International (11/14) LinkedInFacebookTwitterEmail this Story
Is Pricing Low Your Strategy to Success? Think again.
Pricing is the heart of a business. It affects everything you do and is affected by everything you do. Economists talk of supply and demand as key factors behind pricing—successful entrepreneurs manipulate demand by making their products more desirable. These six steps will help you determine the right price for your product or service, read the article and learn how to get pricing right.

  Beverage News 
 
  • Microbiologists build a better head of beer
    A team of microbiologists has pinpointed a gene that gives beer a rich and long-lasting head of foam. Team leader Tom Villa said the gene can be manipulated to improve the foam in beer, and it also exists in wine, making it possible to "create a different kind of wine with a lot of foam," he said. National Public Radio/The Salt blog (11/14) 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.

  Featured Content 
 

  Delicious Demos From The Culinary Institute 
  • Consorcio Serrano Ham-Wrapped Monk Fish
     
    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 Consorcio Serrano Ham-Wrapped Monk Fish. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  Local & Sustainable Spotlight 
  Star Ingredient 
  • French chef loves versatility of red kuri squash
    French chef Julie Andrieu dishes about her favorite ingredient: red kuri squash. This winter squash varietal can be fried, made into soup or, because of its low water content, even used as a substitute for flour. "It’s a vegetable that is tasty, that packs in lots of flavor, and that can also add texture to a dish," said Andrieu. "And it’s easy to make desserts with it. I use it as a thickener in my dishes. You can also roast it." TheMalaysianInsider.com/Agence France-Presse (11/12) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Experience the ultimate wine country vacation
    Attend Wine Lovers Boot Camp at the CIA in the beautiful Napa Valley. Here you can immerse yourself in the culture of one of the world's most revered regions for food and wine. Don’t miss the opportunity to enjoy a California wine country vacation unlike any other. Reserve your seat today. LinkedInFacebookTwitterEmail this Story
  • Add hands-on culinary skills to your resume
    Ever find yourself a little out of your depth in a professional kitchen? Spend 30 weeks in the CIA's Accelerated Culinary Arts Certificate Program and you'll feel cool and confident in any culinary situation! The program is designed especially for individuals who hold bachelor's degrees in hospitality/restaurant management, food science, nutrition, or similar fields of study. Learn more today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Keep your fears to yourself but share your courage with others."
--Robert Louis Stevenson,
Scottish novelist, poet and essayist


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Position TitleCompany NameLocation
Executive ChefSimmons CollegeBoston, MA
Executive Chef 2SodexoBaltimore, MD
Sous ChefMaggiano’s Little ItalySan Jose, CA
Culnary ManagerHillstone Restaurant GroupNew York, NY
Click here to view more job listings.

  
 
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