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February 20, 2013
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  Today's Special 
  • Beard Foundation names 2013 semi-finalists
    The James Beard Foundation has named its 2013 semi-finalists in a slew of restaurant and chef categories including Best New Restaurant and Outstanding Bar Program. Finalists will be named next month, and the winners will be honored at a ceremony in May, except for two chef awards that have already been announced -- Emeril Lagasse won the Humanitarian Award and Cecilia Chiang received the Lifetime Achievement Award. The Huffington Post (2/19) LinkedInFacebookTwitterEmail this Story
Ripped Idaho® Potatoes
Chef Schenk obviously knows great steak. But he also knows his way around great potatoes. Proof? This clever side or appetizer can even be made with leftover baked Idaho® Potatoes and still stand up to the high caliber steaks at Strip House. Visit for this and other creative recipes and menu tips.
  Culinary News 
  • Young chef's inspired, foraged fare earns him two Michelin stars
    Chef Matt Lightner's restaurant Atera in New York City has been open less than a year, but his creative approach to using foraged foods has already earned two Michelin stars. "The idea of foraging is that you look for unique things, which bring inspirations. A lot of them are wild, indigenous ingredients," Lightner said. "They could be micro-seasonal. A certain bush produces a small berry, and it lasts a week. That's the fun, inspiring thing about foraging." Reuters (2/19) LinkedInFacebookTwitterEmail this Story
  • Chefs explore granola's upscale potential
    Granola has grown up from its wholesome, earthy roots into a fashionable ingredient that lets upscale chefs around the country get creative, from the brightly colored bowls at Roy Choi's Sunny Spot in California to the rosemary-and-pistachio crust on elk meat at Boulder, Colo.'s, OAK at Fourteenth. "I want people to know that the Four Seasons is actually serving hippie food," said chef Julian Niccolini. The New York Times (tiered subscription model) (2/19) LinkedInFacebookTwitterEmail this Story
Try a Apple Dijon Slaw with ½ the fat and calories.
Only 110 calories with Kraft Mayo with Olive Oil compared to 210 calories with regular mayo — there's no comparison for cutting calories and fat. Confidently post your nutritionals with Kraft Mayo with Olive Oil Reduced Fat Mayonnaise — with ½ the fat and calories of regular mayo. Learn more.
  The Healthy Kitchen 
  • Slightly sweetened veggies appeal to children
    Preschool students who ate slightly sweetened vegetables ate more healthy foods, compared with those who ate unsweetened vegetables, a study found. The results were presented at the American Association for the Advancement of Science meeting. (2/15) LinkedInFacebookTwitterEmail this Story
Lent Special: Complimentary Case of BOCA Burgers
With over 50% of Americans enjoying a burger at least once a week,* you can't afford to miss out on burger business during the long, six-week Lenten season. BOCA veggie burgers provide similar bite and flavor to beef — keeping burger lovers happy when they're fasting from meat. Claim FREE CASE of Boca Burgers. Hurry— Offer ends 3/31/13.
(*Technomic, 2011)
  The Worldly Chef 
  • In Austin, food authenticity is at the center of debate
     Zester logo
    In Austin, Texas, barbecue is a way of life. Culinary traditions, including Oaxacan, Americana and other global cuisines come here to mingle and influence each other, prompting an interesting question when a chef declares that his or her work is "authentic." Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Sparkling wine sales are bursting Champagne's bubble
    Sparkling wine is edging out Champagne in the bubbly market as consumers look for more inexpensive ways to celebrate special occasions. "Champagne is faltering," said Helen Stares, drinks analyst at market research firm Nielsen. "Over the course of the latest year, sparkling wine grew 10% in value [of sales] and 7% in volume [of sales], and Champagne has fallen 5% in value and 7% in volume." BBC (2/19) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Pizza players to take it up a notch
    Pizza is shaping up to be the next new fast-casual battleground, with "better pizza" brands taking the basic pie to new heights in a fashion similar to the "better burger" trend, said Technomic's Darren Tristano. "Convenience is the primary traffic driver, but it won't provide a strong edge if you don't have a better-tasting pizza," he said. (2/19) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Winter makes sourcing complicated for locavore chefs
    Finding fresh, local fare is simple during the spring and summer months, but when the temperature in the U.S.' northern climates starts to drop, chefs have to consider expanding their sourcing boundaries. Marc Meyer of Cookshop in New York City still finds as much as he can from his surrounding area, such as swordfish caught of the coast of Long Island, but gets his citrus fruits and other produce from Florida and California. "At some point, you’re inherently a hypocrite," he said. "You can’t make a menu of turnips, rutabagas and potatoes." The New York Times (tiered subscription model) (2/19) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Chefs find new ways to work in chicken livers
    Chicken livers are more mild and less pricey than beef liver, making them increasingly popular with Dallas-area chefs who are using them in everything from pate to Cajun dirty rice to salads. David Uygur, chef and owner of Lucia, warns against overcooking the livers, which can make them grainy, and suggests soaking livers in milk before cooking. "It gives them a cleaner taste that's not as funky or strong," he said. The Dallas Morning News (free content) (2/19) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • CIA discount for Catersource Conference & Tradeshow
    Don’t miss the CIA in Las Vegas! Brad Barnes, CMC, senior director of continuing education, and Ted Russin, M.Sc., director of consulting, will present "American Ingredients and Modern Cuisine: A Creative Evolution." Enroll now and use code CIA13 to receive $50 off your 2013 registration. Visit for more details. LinkedInFacebookTwitterEmail this Story
  • Advance your career with a prized CIA degree
    In order to expand your opportunities in the rapidly changing foodservice industry, you need valuable work experience, skills and the right degree credential. The CIA is the one college with the program and reputation to optimize your education investment. The Associate Degree Program for Advanced Career Experience (ACE) students will give you the opportunity to get an outstanding education and degree in just 15 months. Inquire today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
We must travel in the direction of our fear."
--John Berryman,
American poet and scholar

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Position TitleCompany NameLocation
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
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