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January 9, 2013
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  Today's Special 
  • One dish, 110 ingredients
    Hajime Yoneda, chef and owner at Hajime restaurant in Osaka, Japan, showcases the country's best vegetables, herbs and grains in a dish that combines 110 of them. Yoneda swaps out the ingredients each season and serves them up with a brine derived from clams. The dish is called "chikyu", which means earth. "If there were an intergalactic culinary competition, I’d want this to represent the planet," the chef said. The Wall Street Journal (1/9) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • CIA students to plan and execute charitable dining events
    Senior students at the CIA will be hosting several lunches and dinners at the campus' three restaurants to benefit charities including the Miles of Hope Breast Cancer Foundation and the Dutchess Land Conservancy. The students will plan, cook, serve and manage the restaurants as part of one of their final classes, Food Service Management, before graduating later this year. Poughkeepsie Journal (N.Y.) (1/8) LinkedInFacebookTwitterEmail this Story
  • Chefs soften stances on dietary restrictions
    Not long ago, many upscale chefs stood strong in their opposition to the idea of changing dishes to accommodate vegetarians, patrons suffering from food allergies and anyone else with dietary restrictions. That's changing along with high-end restaurant menus as more Americans adopt Meatless Mondays and groups raise awareness about celiac disease and gluten intolerance. "I’ve realized it’s not that hard to give the same dining experience to someone who doesn’t eat gluten as long as you keep an open mind as to what you can and can’t do," said chef Noah Sandoval. Chicago Sun-Times (free registration) (1/9) LinkedInFacebookTwitterEmail this Story
  • Other News
1st Place World Food Championships PHILADELPHIA recipe
Captivate customers with Broccoli and Roasted Cauliflower Cheese Soup — the winning PHILADELPHIA recipe from the World Food Championships Side-Dish Competition featuring America's #1-selling cream cheese1. Create this and other inspiring dishes and get up to a $150 rebate on your next order of PHILADELPHIA! For recipe and rebate form, click here.
1ACNielsen, latest 52 WE 9/30/12
  The Healthy Kitchen 
  • Survey indicates fewer people were dieting in 2012
    An NPD Group survey indicates that on any given week in 2012, about 20% of people said they were dieting, compared with 31% in 1991. Registered dietitian Elizabeth Ward says that while dieting is difficult, even making a few changes in exercise and eating habits can help avoid the need for a restrictive plan. USA Today (1/7) LinkedInFacebookTwitterEmail this Story
  The Worldly Chef 
  • The British maid's cookbook that inspired "Downton Abbey"
     Zester logo
    One should never underestimate the American fascination with the British class system. Look no further than our obsession with "Downton Abbey," which debuts its third season on American TV this month. As always, food serves as a reliable way to distinguish the classes not only by what is eaten but where and with whom it is eaten, and in the case of “Downton Abbey,” who cooks the food, who serves it and who gets to sit comfortably while being served. Check out the cookbook author who inspired the series and get her recipe for Scotch eggs. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Boston chef offers tips and tricks for successful wine pairing
    Daniel Bruce, founder of the 24th annual Boston Wine Festival and chef at Boston Harbor Hotel's Meritage restaurant, says the best way to pair food and wine is to think of ingredients that parallel the wine's flavors. "Say you are having fillet with fennel," he said. "There are wines out there that have a fennel, anise flavor that go with reds, like Napa Valley cabernets." Boston Herald (1/9) LinkedInFacebookTwitterEmail this Story
  • Southern states bring back mason jars of moonshine
    For decades, Southerners have used corn and copper stills to make potent moonshine, also known as white whiskey. Now some individuals and distilleries are bringing the booze to market. "My great-grandfather made it because if they grew corn and couldn't get it to market, they could make liquor out of it," said Cody Bradford, who continued his family tradition of the homemade alcohol by starting the Howling Moon Moonshine company. "I love moonshine and think it's the best alcohol out there if it's done right." Bon Appétit online (1/7) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  Local & Sustainable Spotlight 
  • Trash-to-table movement hits top-tier restaurants
    Instead of throwing out byproducts such as lamb hearts, beef tendons and pineapple skins, chefs in fine dining establishments are using them to create gourmet dishes often served on pricey, multi-course tasting menus. "If we don’t use all the byproducts," said Cathal Armstrong, chef and owner at Restaurant Eve in Alexandria, Va., "there is no way that fine dining could survive." The Washington Post (1/7) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • New year, new challenges: Are you prepared?
    The year 2013 will bring great prosperity in the foodservice industry. That also means greater competition. How will you increase your market share? The best way is to polish your skills, expand your menu, and stay on top of food trends. You can accomplish all of this and more by coming to The Culinary Institute of America for professional development. Get started now. 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 
If you want to test your memory, try to recall what you were worrying about one year ago today."
--E. Joseph Cossman,
American entrepreneur and inventor

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