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November 19, 2012
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  Today's Special 
 
  • American-style "better" burgers find favor in France
    French restaurateur Victor Garnier took a lengthy burger-tasting tour of the U.S. before heading home to open his gourmet burger joint, Blend. Garnier, "The Smoking Truck" operator Kristen Frederick and others are making the most of a growing French craving for American-style gourmet burgers. CBS News (11/18) LinkedInFacebookTwitterEmail this Story
Idaho® Peruvian Potato Cakes
Idaho® Purple Peruvian Potatoes bring dramatic visual appeal to these tasty potato cake sides. Double breaded for a crispy outside and a light, creamy texture inside.
Visit IdahoPotato.com for more unique recipes and menu tips.
  Culinary News 
  • Thomas Keller on jazzing up Thanksgiving leftovers
    Thanksgiving Day feasts inevitably create copious amounts of leftovers, but extra turkey, stuffing and vegetables are an opportunity to experiment with new recipes that will make the boring turkey sandwich a thing of the past. Chef Thomas Keller shares his favorite out-of-the-box recipes for Thanksgiving leftovers such as Thai-style turkey soup, turkey casserole and griddled stuffing pain perdu. Los Angeles Times (tiered subscription model) (11/17) LinkedInFacebookTwitterEmail this Story
  • Chefs turn canned food into gourmet meals
    Canning was invented in response to an 18th-century challenge by Napoleon Bonaparte, who was looking for a way to keep food safe and portable for his armies. Today, practical aspects of canned food keep it popular, while chefs increasingly are showing cash-strapped consumers how to create culinary masterpieces by opening a few cans. SmartBrief/SmartBlog on Food & Beverage (11/19) LinkedInFacebookTwitterEmail this Story
 
  • Wegmans chef will give Thanksgiving 411 with #Turkey911
    Mark Makovec, executive chef at Wegmans Food Markets, will use Twitter in the days leading up to Thanksgiving to answer questions on preparing dishes. "We know our customers are especially busy during the holidays, and this is a way to provide some on-the-go guidance in a way that some find most convenient," he said. The Gourmet Retailer (11/16) LinkedInFacebookTwitterEmail this Story
What You Can Learn From Some of 2014's Top Innovators
Ready to get inspired for 2015? The experiences of these 6 innovative leaders can help you chart a smarter, more successful way forward with your business. Read the featured article.

  Sponsored Poll 
 
  • In what menu category are you most likely to experiment with spicy flavors?
Appetizers/small plates
Main dishes
Desserts
Beverages

  The Healthy Kitchen 
 
  • Vegetables find their place on the dessert tray
    Vegetables increasingly are used in desserts beyond carrot cake and sweet potato pie, according to Food Technology magazine, which says the trend has led to treats such as tomato sorbet and chocolate-beet baked goods. Vegetables can be used in place of some high-fat ingredients and offer a natural alternative to artificial colorings. United Press International (11/18) LinkedInFacebookTwitterEmail this Story
SHRM Exec Study: Impact of Absence
Read the compelling results of this 2014 survey conducted by SHRM and Kronos® that demonstrate how a clearly defined strategy to monitor and manage absence, with proper training and automation, can help control costs associated with absences and improve your bottom line. Click here to learn more.

  Featured Content 
 

  A Side of Business 
  • Food takes center stage on world tours
    Americans' growing passion for everything food has spurred a rise in popularity of global culinary tours, exploring everything from the lobster industry in Maine to an olive press in Tuscany. "There has been an evolution of baby boomers who look at food not just as nutrition. They buy food as art and see food as culture," said Stacie Fasola, a spokeswoman for Boston-based travel company Road Scholar. The Boston Globe (tiered subscription model) (11/17) LinkedInFacebookTwitterEmail this Story
  • Survey: Most consumers want calorie counts on the menu
    Some 70% of consumers say it matters to them that calorie counts, sodium content and other nutrition information are included on the menu at chain restaurants, and nearly as many would like to see the information available at all restaurants, according to a Technomic survey. "As a consequence, we expect restaurants will face growing pressure for more comprehensive nutritional disclosure," said study director and Technomic EVP Bob Goldin. QSRWeb.com (11/16) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • How one woman helped inspire Buffalo's farm-to-table movement
    When Christa Glennie Seychew moved from Seattle to Buffalo, N.Y., she didn't realize how different the food scene would be. While Seattle already prided itself on successful farmers markets, Buffalo-area farmers struggled to sell to city dwellers. Seychew helped change all that by organizing bus trips for local chefs and residents to visit farms, forming crucial relationships that spurred the city's farm-to-table movement. The Atlantic Cities (11/16) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Save 10% on new diabetes cookbook
    If you think healthy eating has to mean uninspiring food, think again! The all-new "The Diabetes-Friendly Kitchen" takes healthy cooking to new and delicious heights with wholesome, high-quality ingredients and CIA chef-inspired cooking techniques. Now, every meal can be not only good for you, but great-tasting too! Purchase your copy now and save 10%! 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 
Nothing is too small to know, and nothing is too big to attempt."
--William Cornelius Van Horne,
Canadian railway executive


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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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