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December 13, 2012
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  Today's Special 
  • New Orleans chefs go Creole for Christmas
    Restaurants in New Orleans put a French-Creole spin on Christmas dinner with four- to five-course grand reveillon meals. Inspired by the French tradition of a large dinner served following midnight Christmas Eve Mass, the fixed-price menus become available during the weeks leading up to Christmas and New Year's Eve. The Washington Post/The Associated Press (12/12) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • Survey: Midwestern drought is 2012's top food story
    In a Hunter Public Relations survey of 1,000 consumers, the top food story of 2012 is drought in the Midwest, ranked No. 1 by 43% of respondents. Following that are concerns about "pink slime" and genetic modification of ingredients. Also cited as top stories are first lady Michelle Obama's "Let's Move" campaign, New York City's soda-size restriction and social media's rising influence. Supermarket News (12/12) LinkedInFacebookTwitterEmail this Story
  • How climate change could affect pasta production: Get ready for the macaroni wars. Experts say climate change already is affecting U.S. wheat harvests and is likely to disrupt pasta production in years to come. "We stressed our farm crops this year pretty strongly, and many of them almost folded," said Jay Fuhrer of the U.S. Department of Agriculture's North Dakota office. "Does that concern you as a consumer? It should." Newsweek (12/10) LinkedInFacebookTwitterEmail this Story
  • CIA chef wins $10k on Food Network's 'Chopped'
    Chef and CIA professor Phil Crispo sauteed, whisked and plated his way to the final round of Food Network's show 'Chopped,' where contestants whip up three-course meals using mystery food items. "The lessons I learned today was to dig deep into all the experiences I had through my life and put them on the plate," said Crispo, who won $10,000 for his delicious creations, which included crab cakes with glazed turnips and Moroccan spiced city chicken. YNN Hudson Valley (Albany, N.Y.) (12/12) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • How safe is the nation's food supply?
    A lawsuit alleges the FDA is taking too long to formulate rules that enforce new food safety laws enacted nearly two years ago to help prevent deadly foodborne illness outbreaks. The plaintiffs and others including writer Barry Estabrook criticize the agency's lack of strength and question its ability to keep the food supply safe. SmartBrief/SmartBlog on Food & Beverage (12/13) LinkedInFacebookTwitterEmail this Story
 
  Beverage News 
  • Wassail warms up New York's holiday parties
    Wassail, the nostalgic and warming drink stemming from English traditions, is making a comeback in New York City bars as the go-to beverage for a cheery holiday get-together. "Usually one person at a table will order it, and by the next round everyone follows," said Lee Papo, owner of the Gordon Bennett pub, who uses a friend's family recipe that calls for cider and ale. "It definitely does bring people together." The New York Times (tiered subscription model) (12/11) LinkedInFacebookTwitterEmail this Story
  Recipe Roundup 
  Featured Content 
 

  A Side of Business 
  Local & Sustainable Spotlight 
  • Chefs forage on Chicago's city streets
    Chicago restaurants are quickly becoming leaders of foraging in the dining industry, but despite being surrounded by the fields and prairies of the Midwest, some chefs pluck produce from nearby city streets. Horticulturalist Nance Klehm led chefs and interested home cooks throughout the city, pointing out roots, fruits and flowers found in green patches amidst sky scrapers and concrete. Chicago Tribune (tiered subscription model) (12/13) 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
  • 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 
No problem can withstand the assault of sustained thinking."
--Voltaire,
French writer, historian and philosopher


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Position TitleCompany NameLocation
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefRenown Health Reno, NV
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