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November 20, 2012
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  Today's Special 
 
  • Chef Morimoto on the proper way to prepare, eat sushi
    Recently at Flavor! Napa Valley at the CIA Greystone campus, Iron Chef Masaharu Morimoto taught eager onlookers all about sushi, including the proper technique and etiquette for eating the classic Japanese dish. After a lesson on Japanese dining, Morimoto demonstrated how to construct the perfect sushi roll, and students practiced their technique in CIA's kitchens. Naples Illustrated (Fla.) (11/19) LinkedInFacebookTwitterEmail this Story
Sunkist® Lemon Meringue Pie Recipe Inspires New Menu Items
Wherever you spin the globe for your next culinary inspiration, turn to Sunkist® fresh lemons for the bright flavor, versatility & cost-effective source to add zing to any dish. Enjoy this dessert, with lemon juice & zest that bring freshness to each bite, and create new menu items. Click here for the recipe and other inspirational dishes by Sunkist®.
  Culinary News 
 
  • NYC deli shop aims for authentic Jewish fare
    Chef and owner of the Mile End Delicatessen in Brooklyn and Mile End Sandwich shop in Manhattan, Noah Bernamoff hopes his shops and his new cookbook focusing on Jewish deli staples will inspire people to make authentic deli foods at home. "Ingredients are 50% of the battle in making delicious food. Smoking meats, pickling vegetables, they are accessible but you might not get it right the first time," he said. "These are techniques and methods people rarely employ in their kitchen on a daily basis. My tip is just be patient." Reuters (11/20) LinkedInFacebookTwitterEmail this Story
When Employees are Prone to Cheat at Work
Why the gig economy creates plentiful opportunities for unethical behavior. Learn more from research by Kellogg School of Management Professor J. Keith Murnighan.
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  The Healthy Kitchen 
  • Chef Marcus Samuelsson on eating healthy during the holidays
    Chef Marcus Samuelsson leads a busy life operating two restaurants, but he still makes an effort to consume nutritious foods -- even during the holidays. "Just don’t overdo it, on Thanksgiving or any other day of the year. Just because Thanksgiving comes one day a year, it doesn’t mean you have to add an extra stick of butter to your sweet potatoes when you would ordinarily just use a pat," he said. "Just think about using lots of spices and intense flavors to differentiate your meal and make it special." NBC News/theGrio (11/19) LinkedInFacebookTwitterEmail this Story
  Featured Chefs with Plate 

  Beverage News 
  • Chicago spirits-lovers embrace bitter Jeppson's Malört
    Jeppson's Malört, the gold-colored spirit made from the wormwood plant, is so bitter most consumers find the drink unappealing, but it's slowly gaining popularity with a select few tipplers in Chicago. "I've heard everything, from it tastes like earwax to Band-Aids to burnt hair," says Ian Penrose, a bartender at Rocking Horse. "It has gone from an inside joke to something people are seeking out." The Wall Street Journal (11/20) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Crispy tangerine-flavored chicken
     chicken
    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 crispy tangerine-flavored chicken. Bon appetit! LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • What's next on the holiday dessert table?
    The creation of the Cherpumple three Thanksgivings ago may represent the pinnacle of over-the-top holiday desserts, but that doesn't mean bakers and ice cream-cake makers aren't still innovating. Thanksgiving marks the start of the busy season for high-end bakeries and dessert creators across the board. SmartBrief/SmartBlog on Food & Beverage (11/20) LinkedInFacebookTwitterEmail this Story
 
  • Ski-resort eateries offer much-improved fare
    From high-end resort restaurants to hillside cafeterias, eateries that cater to skiers have improved their offerings in recent years, shifting from greasy burgers and chili to smoked tri-tip and grilled chicken breasts. Some industry watchers credit Utah's Deer Valley resort for setting the upscale example that others across the country have since followed. Chicago Tribune (tiered subscription model) (11/16) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Florida chefs, farmers find common ground
    Restaurants and chefs in the Tampa area quickly answered the call when cash-strapped Nature Delivered Farm needed to sell off some pigs, illustrating the growing relationship between the state's restaurants and local food producers. Authors Pam Brandon, Katie Farmand and Heather McPherson explore the relationship in a new book. "I have never seen so much collaboration among chefs," McPherson said. "It’s bigger than even I knew it was." The Tampa Tribune (Fla.) (11/19) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • The professional chef discovers Australian lamb
    Lean, tender, mild, grass-fed -- Australian lamb hits all the right notes. From sizzling grilled lamb chops to fork-tender shanks, lamb satisfies diners' hunger for naturally raised meat. And chefs everywhere appreciate how lamb adapts to their whims. Dress it up or dress it down. Go haute with elegant medallions, or home-style with a hearty stew. Fire up the wok for a lamb stir-fry with ginger and Szechuan peppers, or stoke the smoker for a whole-shoulder barbecue. Watch and learn as Chef Tucker Bunch prepares a number of creative recipes from around the world showcasing lamb. LinkedInFacebookTwitterEmail this Story
  • Gain specialized wine and beverage knowledge
    Polish your skills in an area that can bring immediate profits to your business' balance sheet! In just 30 weeks you'll get the CIA's world-renowned education in wines, spirits, and specialty beverages. And you'll do it in the perfect setting -- California's Napa Valley. Get the credentials that will help you stand out in today’s highly competitive job market. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
A good man with a good conscience doesn't walk so fast."
--Georg Büchner,
German writer


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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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