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January 22, 2013
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  Today's Special 
  • Mole sauce delivers deep flavor, whether it's from scratch or the jar
    More and more chefs are adding Mexican mole sauce to meals, and modern conveniences mean the flavorful sauce is easier to make than it once was. But even with the shortcuts of blenders and grinders, the process can take up to five hours and calls for a pantry's worth of ingredients, such as cloves, oregano, cumin, pumpkin seeds, chocolate and various chiles. Some chefs may opt for a ready-made alternative, from producers such as Herdez. National Public Radio/The Salt blog (1/18) LinkedInFacebookTwitterEmail this Story
Lobster Mashed Idaho® Potatoes
Mastro's passion for perfection is reflected in this Idaho® Potato and Maine Lobster side, combining the best of two states to create flavors worthy of pairing with the finest steaks and chops, the only kind Mastro's serves.
Visit for more classically sophisticated recipes and menu tips.
  Culinary News 
  • José Andrés talks new Minibar location, defends tasting menus
    Chef José Andrés has had a busy few years: he's opened a new restaurant at a resort in Puerto Rico, expanded his food truck business and moved his Minibar restaurant to a bigger location in Washington, D.C. "I don't think this will be the last place of Minibar, or Washington should be the last city of Minibar. I think it's only the beginning," said the chef, who also jumped to the defense of tasting menus, which recently have garnered criticism from some food writers. "If you want to come to the place and only have one dish, that's not what I'm doing," he said. Eater (1/21) LinkedInFacebookTwitterEmail this Story
Does your Ranch stand out from the herd?
This Ranch won't go unnoticed with the fresh, creamy flavor of buttermilk, sour cream and yogurt thoughtfully infused with garlic and savory herbs. All Classic Gourmet® Inspirations Dressings are gluten free with no added MSG, high fructose corn syrup, artificial flavors, colors or preservatives. Learn more.
  The Healthy Kitchen 
  Featured Chefs with Plate 

  Beverage News 
  • Sacramento steps up its cocktail game
    Sacramento often plays second fiddle to San Francisco and Oakland in the food and beverage game, but local mixologists are standing out with specially-crafted cocktails, many of which are inspired by what's on the menu. "One of the things that is unique about Sacramento is that due to the way the liquor licenses work there, you pretty much have to serve food. It gives the bartenders an advantage to pull ideas from a chef's point of view," said Jayson Wilde, who heads the cocktail program at the Wilson. San Francisco Chronicle (1/18) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Pancetta
    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 Pancetta. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Soda sales slow as beverage tastes change
    Soda consumption declined 16% in the past decade, and sales fell in the second half of 2012, as consumers cut back in favor of water and other lower-calorie options. Companies are reacting, including Coca-Cola, which recently released a two-minute commercial touting its low-calorie offerings and urging consumers to strike a healthy balance. SmartBrief/SmartBlog on Food & Beverage (1/22) LinkedInFacebookTwitterEmail this Story
  • Will adding new appetizers add up?
    Restaurant operators worried about slowing sales this year may do well to cut back on the entrees and beef up their selections of less-pricey appetizers and side dishes to meet shifting consumer demand, according to GuestMetrics. Specifically, chicken wings, oysters, ribs and empanadas were the fastest growing items on the appetizer menu last year, said President Brian Barrett. Restaurant Hospitality (1/2013) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Mexican versus Italian oregano: the right spice matters
    If you're making a Mexican or Italian dish and the recipe calls for oregano, make sure you're using the right spice for the job, advises writer Bill Daley. "The Mexican is pungently grassier (think fresh-mown hay) and more floral," Rick Bayless, the Chicago-based restaurateur, wrote in one of his cookbooks. "The Mediterranean more anisey and sweeter (reminiscent of the aromas from a pizza parlor)." Chicago Tribune (tiered subscription model) (1/22) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Expert food and beverage consultants
    Since 2005, CIA Consulting has delivered market-ready products and services and expert culinary training to hundreds of clients in the foodservice and hospitality industry and beyond. Now it’s your turn! Find out how partnering with the master chef-consultants of CIA Consulting can help you innovate your business into the future -- visit us today. LinkedInFacebookTwitterEmail this Story
  • Food is opportunity, and opportunity is knocking
    The CIA is the one college with the program and reputation to optimize your education investment, and winter is a great time to get started on your education at The Culinary Institute of America. Tuition grants for culinary arts majors enrolling in our winter entry dates make our outstanding New York campus even more affordable! Not only will you receive an outstanding education and prestigious degree from the world's premier culinary college, enroll in January, February, or March and qualify for our $3,000 Winter Grant. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
It ain't what they call you, it's what you answer to."
--W.C. Fields,
American comedian, actor and writer

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Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
Click here to view more job listings.

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