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February 23, 2012
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  Today's Special 
  • Puck's Oscar menu features small bites and a 3-D surprise
    For this year's Oscar-night dinner at the Governors Ball, Wolfgang Puck will present imaginative dishes in a laid-back, lounge-style setting that is a departure from the dinner's more traditional format. The menu will include tray-passed small plates and a dessert in the shape of an Oscar statue that performs a special trick when viewed through 3-D glasses. Los Angeles Times (2/23) LinkedInFacebookTwitterEmail this Story
HEART OF THE BAYOU RAVIOLI IN WILD MUSHROOM SAUCE. Make a memorable warm winter side creation to win over customers' hearts. To learn more about this recipe and other TABASCO® Foodservice recipe ideas, click here.
  Culinary News 
  • Florida chef knows firsthand where the fish come from
    Self-taught South Florida chef and restaurateur Cindy Hutson began her career taking tourists fishing on charter boats and cooking the fresh catch before the boat even made it back to the dock. The menu at Ortanique, her Coral Gables restaurant, reflects her roots with dishes including fish sliders made with the fresh catch of the day. The Miami Herald (free registration) (2/22) LinkedInFacebookTwitterEmail this Story
  • Foodies are fed up with too many menu adjectives
    Some foodies say restaurants have taken to giving too much information -- and way too many less-than-descriptive adjectives -- on their menus. Words such as "creamy" and "crisp" are there because research shows the more pleasing the picture, the better the dish sells, even when the words lack real meaning, says Cornell University researcher Brian Wansink. New York Post (2/22) LinkedInFacebookTwitterEmail this Story
  • Minnesota's Travail is a delight for both diners and chefs
    At Travail in Robbinsdale, Minn., chefs and founders James Winberg and Mike Brown present adventurous dishes with a hearty sense of humor. Pairing foie gras with cranberry-flavored cotton candy and letting customers use squirt bottles to create spheres of ice cream in liquid nitrogen are examples of the fun atmosphere of the restaurant, which Bon App├ętit magazine last year named as one of the 10 best new eateries in the nation. Star Tribune (Minneapolis-St. Paul, Minn.) (2/22) LinkedInFacebookTwitterEmail this Story
  • Other News
  The Healthy Kitchen 
  • Diabetic chef decides to slim down his diet
    After being diagnosed with diabetes, chef Ken Gordon decided to take his health into his own hands and overhaul his eating regimen. He's cutting out sugary drinks, butter and refined carbs, but keeps himself from feeling deprived by choosing the healthier versions of his favorite foods and not sacrificing flavor. The Oregonian (Portland) (2/21) LinkedInFacebookTwitterEmail this Story
  • White foods can be part of a healthy diet, RD says
    White-colored foods such as pasta or potatoes are healthy in proper portions, according to registered dietitian Mary-Jo Sawyer of the Virginia Commonwealth University Medical Center in Richmond. She writes that potatoes are a good source of fiber and potassium and also come in a variety of colors, with the most colorful having the highest level of antioxidants. Richmond Times-Dispatch (Va.) (2/22) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • House-infused spirits make cocktails stand out in a crowd
    To create a cocktail that is truly unique, some restaurants are creating house-infused spirits that feature natural flavors infused into classic spirits. "There are always guests who want their favorite brand of flavored vodka, and by having a selection of house infusions, you often can satisfy those guests without investing in a rainbow of flavored vodkas ... Another plus -- if your infusion becomes their new favorite, they will know where to get it!" said mixologist Perez Klebahn. Restaurant Management online (2/21) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  Delicious Demos From The Culinary Institute 
  • Slicing Consorcia Serrano Ham
    All chefs can benefit from improving their skills and increasing their production. With the CIA's video-training modules, you can take advantage of our 60-plus years of culinary training and gain the solid foundation of knowledge and fundamental cooking skills that are required in today's competitive industry. View the CIA's video for Slicing Consorcia Serrano Ham. LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Report: Consumers cut back on lunch
    More than a third of consumers have cut spending on lunch during the past year, opting to brown bag, forgo the midday meal in favor of snacks throughout the day or choose cheaper value-menu options, according to a report from Technomic. "Restaurants can appeal to these consumers seeking value and help justify costs through higher quality and added convenience such as faster service," said Technomic's Sara Monnette. (2/22) LinkedInFacebookTwitterEmail this Story
  • More women owners find restaurant success in NYC
    Men still outnumber women when it comes to running New York City restaurants, but several women are making their mark with successful eateries in the city. "I was never part of the boys' club, but a woman in business has two choices -- take it personally and let it take you down, or take it in stride and keep moving, no matter what," says Maharlika owner Nicole Ponseca. The Huffington Post (2/22) LinkedInFacebookTwitterEmail this Story
  CIA ProChef Offerings 
  • Innovative training materials
    From culinary to baking and pastry, the CIA is the source for in-depth training materials. Lectures, techniques, video clips, demonstrations, and much more are currently available online in a variety of multimedia options. Get the education that delivers results. Shop now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

Position TitleCompany NameLocation
Head Chef / Kitchen ManagerD'Arcy's Kitchenmuscat, Oman
Production manager / Head BakerOlde Hearth Bread CompanyOrlando, FL
Culinary Arts, Full-time Instructor (Fall 2012)Mott Community CollegeFlint, MI
Click here to view more job listings.

  Food for thought 
There's only one corner of the universe you can be certain of improving, and that's your own self."
--Aldous Huxley,
British writer

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