Reading this on a mobile device? Try our optimized mobile version here: http://r.smartbrief.com/resp/edBgCfbwoceXjRjxHHTl

December 31, 2012
Sign upForwardArchiveAdvertiseRead more at SmartBrief.com
 
  
  Today's Special 
  • Trends for 2013: Fermented foods, Asian street food
    Fermented foods like sauerkraut, kimchi and kombucha with their helpful probiotics are likely to be a popular trend next year, predicts Bonny Woods, managing editor of American Food Roots. She also lists menus inspired by Asian street food, dark and leafy greens such as beet tops and kale, and cocktails made with produce from farmers markets or small gardens. National Public Radio (text and audio) (12/30) LinkedInFacebookTwitterEmail this Story
Let Them Go! Shed the Business Fears Holding You Back
If your business growth has stalled, it could be because you haven't let go of the worries holding you back. It's time to let them go and move on. Read the featured article to learn more.

  Culinary News 
 
  • Russian chefs revisit their culinary roots
    Moscow neighborhoods are in the midst of a culinary revolution, swapping out the sushi parlors and international pizza chains for traditional Russian restaurants serving mushroom pies and Artic sashimi. "Russians have always been very West-oriented, but we are starting to see demand for a new type of Russian restaurant that focuses on a new interpretation of Russian culinary traditions," says Alexei Zimin, organizer of Moscow's Festival of Food. Los Angeles Times (tiered subscription model) (12/30) LinkedInFacebookTwitterEmail this Story
  • Chefs reinvigorate the shrimp cocktail
    Rubbery, less-than-fresh shrimp and overly sweet sauce have tarnished the shrimp cocktail's reputation in recent years, but top chefs are giving the dish new life with imaginative yet simple spins on preparation styles and dipping sauces. "It's one of those simple dishes that can be really good, but can also be horrendous," says Krystof Zizka, co-owner of the oyster bar Maison Premiere, in Brooklyn, N.Y. "The technique to make it is simple, but it can get lost." The Wall Street Journal (12/28) LinkedInFacebookTwitterEmail this Story
Complex Compliance Regulations Raise the Stakes for Organizations
Wage and hour lawsuits are steadily rising thanks to increasingly complex compliance regulations. Insulate your organization from FLSA issues and reduce costs with automated workforce management solutions.
Read the White Paper >>

  The Healthy Kitchen 
  • What's on tap for dieters in 2013?
    Low-carb and low-fat diets will give way to gluten-free eating and simpler, less processed foods this year, say registered dietitians in a recent survey from Pollock Communications. The group also agreed that adding more fruits and vegetables would be the biggest step Americans could take to improve their health. United Press International (12/30) LinkedInFacebookTwitterEmail this Story
  • The science behind lactose intolerance
    Nobody knows for certain why some humans remained lactose intolerant while others evolved with a genetic mutation that allows them to digest dairy products, says evolutionary geneticist Mark Thomas. His theory centers on the idea that farmers who migrated from the Fertile Crescent to Northern Europe turned to milk for nourishment during famines, and those healthy enough to handle it eventually developed the mutation. National Public Radio/The Salt blog (12/28) LinkedInFacebookTwitterEmail this Story
  The Worldly Chef 
  • Chinese cuisine gets its closeup with documentary
     
    The most widely-viewed food film of this year is probably one you’ve never heard of. Called “Shejianshang de Zhongguo” in Mandarin, "A Bite of China” set viewership records on Chinese TV and drove up sales for products featured in the film. High quality filming and editing, along with intimate storytelling, reveal the intricate history, culture, pride and workmanship of Chinese cooking. The second installment is set to air in 2013. ZesterDaily.com (12/21) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Ring in the new year with fun cocktails
    This New Year's Eve, forget the craft cocktails that take 15 minutes to create and shake up several simple, fun cocktails instead, including the famous apple martini or the blue whale. "Most bartenders I know think cocktails are getting pretentious," says Aidan Demarest, owner of Neat in Glendale, Calif. "There needs to be an irreverent moment, and cocktails need to be fun again." Los Angeles Times (tiered subscription model) (12/29) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Survey: 92% of diners say they speak up about bad meals
    The lion's share of U.S. consumers say they voice their complaints about bad restaurant experiences to others, and 25% say they'll speak up about cleanliness concerns, according to the 2012 Tork Report. Some 60% of respondents said they were likely to share complaints with their social media networks, and 65% said there was at least some chance they would voice concerns on a restaurant review site. FastCasual.com (12/28) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Vintners Hall of Fame at CIA welcomes new members
    On Feb. 18, the historic Barrel Room of The Culinary Institute of America in Napa Valley will be transformed for the seventh annual Vintners Hall of Fame event. This year’s ceremony will welcome the Class of 2013—César Chávez, Meredith "Merry" Edwards, Robert M. Parker Jr., and Frank Schoonmaker. Join wine aficionados and luminaries from around the country to celebrate the men and women who have been responsible for the growth, success, and world-wide prestige of California wine. Get more information and purchase your ticket. LinkedInFacebookTwitterEmail this Story
  • Add hands-on culinary skills to your résumé
    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

  Editor's Note 
  • SmartBrief will not publish Tuesday
    In observance of New Year's Day, SmartBrief will not publish Tuesday. Publication will resume Wednesday. Enjoy the holiday! LinkedInFacebookTwitterEmail this Story
  Food for thought 
Never tell your resolution beforehand, or it's twice as onerous a duty."
--John Selden,
English jurist and scholar


LinkedInFacebookTwitterEmail this Story

 
Position TitleCompany NameLocation
Harvard University Pastry Cook Cambridge, MA
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefRenown Health Reno, NV
Click here to view more job listings.

  
 
Subscriber Tools
     
Print friendly format | Web version | Search past news | Archive | Privacy policy

Advertise
Publisher, Food & Beverage:  Chris Warne (917) 605-0413
Job Board:  Jackie Basso (202) 407-7871
 
Read more at SmartBrief.com
A powerful website for SmartBrief readers including:
 
 
 Recent ProChef SmartBrief Issues:   Lead Editor:  Patricia Smith
     
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
 
 
© 1999-2013 SmartBrief, Inc.® Legal Information