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January 31, 2013
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  Today's Special 
  • American chefs place 7th in Bocuse d'Or competition
    Despite months of intense training under a slew of top-tier chefs, the American team at Bocuse d'Or was unable to secure a medal, landing in seventh place. Chefs Richard Rosendale and Corey Siegel's performance was an improvement from the U.S.'s 10th place finish in 2011, but France, Denmark and Japan took top honors out of the 24 competing countries. Chef Thomas Keller, president of the Bocuse d’Or USA Foundation, said, "We're proud of the team's performance. We increased three positions from the competition in 2011, so we are moving in the right direction." The Washington Post (1/30), Chicago Tribune (tiered subscription model) (1/30), National Public Radio (1/30) LinkedInFacebookTwitterEmail this Story

Mexican Tortilla and Wisconsin Monterey Jack Cheese Soup

This soup is simple, yet flavor-packed. Creamy Wisconsin Monterey Jack Cheese, shredded chicken breast and corn tortilla chips are combined with a soup base made of puréed Mexican stewed tomatoes, chicken broth and cumin. Serve with fresh limes, avocado and cilantro for added flavor.

Get the recipe.

  Culinary News 
  • Popular Ukrainian dish originated in France
    Chicken Kiev, the Ukrainian comfort food dish composed of a cutlet filled with butter, breaded and deep fried, wasn't created in the country's capital as its name would suggest, but was actually a recipe adapted from the French when Russian royalty sent their chefs to train in Paris. "The dish was made in Paris with veal," said Viacheslav Gribov, head chef at Kiev's Hotel Dnipro, "but in Moscow, it was made with chicken. At that time, chicken was more expensive and considered more of a delicacy." National Public Radio/The Salt blog (1/30) LinkedInFacebookTwitterEmail this Story
  • Chefs get creative when diners want salads in January
    Some restaurants say they've seen more salad orders this month, which is making it a challenge for chefs to find fresh produce in colder climates. Hartford, Conn., chef Billy Grant says he uses fruits and creative toppings to make up for a shortage of fresh veggies in the winter, and he offers warm vegetable dishes, such as beets and red kale, that still fit into the salad category. Chicago Tribune (tiered subscription model) (1/31) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Leafy greens are leading source of foodborne illnesses in U.S.
    Of the nearly 50% of foodborne-illnesses linked to farm produce, 22% were caused by leafy green vegetables, according to a CDC study in the journal Emerging Infectious Diseases. Meat, especially poultry, accounted for 43% of all deaths resulting from foodborne diseases, researchers said. HealthDay News (1/29) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Study: Americans drinking less rum, gin and tequila
    Sales of rum, gin and tequila are steadily dropping, according to a report by analytics firm Restaurant Sciences, which examined 25 million drink orders placed in 2011 and 2012. "Our 2012 data shows that consumers moved away from traditional spirit staples such as rum, tequila and gin and looked to lesser known digestifs, blended whiskeys, and flavored vodkas and rums," said Chuck Ellis, president of Restaurant Sciences. The Huffington Post (1/30) LinkedInFacebookTwitterEmail this Story
  Delicious Demos From The Culinary Institute 
  • Rioja: Tradition and Innovation at the Frontiers of Flavor
    Discover a land of breathtaking beauty and cutting-edge architecture, whose people live for wine. America's leading sommeliers and the professional chefs at The Culinary Institute of America weigh in with their guidance on matching Rioja's expressive red and white wines with food. All in all, it's a delightful immersion in the rich history, culture, and flavors of this storied wine region. Read more. LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Restaurants rethink the bread basket
    The free bread basket is going through some growing pains as restaurants look for ways to remain competitive while at the same time cutting costs. As some restaurants pinch pennies by eliminating the free bread basket, filling it a little less full, or charging customers for the service, others are adding artisanal breads that are made from scratch and served with gourmet dips and spreads. The Wall Street Journal (1/30) LinkedInFacebookTwitterEmail this Story
  • Is there room to cut costs from your food budget?
    Food costs are on the rise, but restaurants have a roster of tips and tricks to cut costs without sacrificing quality, writes consultant Jeremiah Higgins. He advises operators to keep inventory organized, work with vendors to create order guides for managers to follow and set firm delivery times. (1/28) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Kohlrabi is fresh alternative to winter vegetables
    Chef who are tired of turning to root vegetables and tubers over and over during the winter months should try kohlrabi. The unique vegetable's bulb and leafy greens can be roasted, fried, mashed or fermented into anything from a side dish or salad to a tasty topping. "I'm a really big fan of kohlrabi," said Kim Alter, executive chef at Haven in Oakland, Calif. "It doesn't have the sulfurousness of turnips and it's not as rich as celery root and rutabaga. It's a little bit cleaner, acidic and sweet, like a root vegetable with really good texture." San Francisco Chronicle (1/25) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Rise to the top with a CIA Baking & Pastry Degree
    If your creativity shines in the bakeshop, our Baking and Pastry Arts programs will bring out the best in you. You’ll flex your creative muscles crafting hearth and specialty breads, desserts, pastry, pậtisserie, and confections all while being immersed in -- and inspired by -- all the treasures the Napa Valley has to offer. Inquire today and enjoy the winter amongst the lush vineyards, bountiful farms, and acclaimed restaurants that Northern California has to offer. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Any workout which does not involve a certain minimum of danger or responsibility does not improve the body -- it just wears it out."
--Norman Mailer,
American writer

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Position TitleCompany NameLocation
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
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