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January 30, 2013
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  Today's Special 
  • Top D.C. chefs serve snakehead to educate public on invasive species
    Adventurous diners dug into some unlikely dishes at the ProFish Invasive Species Benefit Dinner at Tony and Joe’s Seafood Place in Washington, D.C., designed to bring awareness about dangerous species by serving them to patrons in gourmet fashion. Chefs at top local restaurants prepared five courses, with one featuring the snakehead fish, an invasive species that decimates large populations of native fish. Rockfish chef Chad Wells compared the flavor to tilapia. The Washington Post (1/30) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • France takes home gold in Bocuse d'Or
    Team France is the winner of the 14th Bocuse d'Or competition, with Denmark and first-time winner Japan taking home second and third place, respectively. Chefs from 24 countries participated in the bi-annual competition, including Team USA captain Richard Rosendale of The Greenbrier in White Sulphur Springs, W.Va. San Francisco Chronicle (1/30) LinkedInFacebookTwitterEmail this Story
  • New Orleans satisfies its sweet tooth
    New Orleans might be home to savory gumbo and jambalaya, but these days it is sweet treats that rule residents' palates. Desserts abound on New Orleans streets in the weeks leading up to Mardi Gras as bakeries dole out everything from the traditional king and doberge cakes to other treats such as marzipan and gelato. The New York Times (tiered subscription model) (1/29) LinkedInFacebookTwitterEmail this Story
  • Washington state surprises food writer with great local eats
    Food writer Jess Thompson's latest cookbook explores all Washington state has to offer, from Seattle's fine dining to local farms. "It is a total food heaven," said Thompson, who describes the state's signature style as "adventuresome coastal cooking that depends heavily on local ingredients." Reuters (1/29) LinkedInFacebookTwitterEmail this Story
  • Other News
Don't miss the Social Buzz around Sirha
SmartBrief's live coverage of Sirha, The World Hospitality & Food Service Event, can be followed on Storify. Be sure to bookmark this page now to access a collection of the best social media content from the show.
  The Healthy Kitchen 
  • Early lunch might lead to greater weight loss, study says
    A study of overweight and obese people who participated in a 20-week weight-loss program in Spain found that those who had an early lunch lost an average 22 pounds, compared with 17 pounds for those who ate later, U.S. researchers said. The study, published in the International Journal of Obesity, found that late lunchers ate less for breakfast, were more likely to skip breakfast and had lower insulin sensitivity. USA Today (1/29) LinkedInFacebookTwitterEmail this Story
  The Worldly Chef 
  • Exotic blood oranges bring a new dimension to juice, salads
     Zester logo
    Blood oranges, though not as well known as other varieties, have a great sharp, tantalizing, tartly honeyed flavor that is about as far from the overwhelming sweetness of a Florida Valencia as you can get. The optimal place to grow blood oranges is on the slopes of Mt. Etna, where the dark, mineral-rich volcanic soil contributes to their complex flavors. Blood oranges are now grown in many parts of the world, if not always with the singular results of Sicilian harvests. They can be found in supermarket produce sections in the U.S., though. And they're perfect for this winter salad. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Italian liqueurs, made with care in the nation's capital
    A one-man-show in Washington, D.C., is bottling his own Italian liqueurs, made from fresh fruit macerated with spices in grain alcohol. Francesco Amodeo, a native of Italy, hopes consumers will do away with the highly processed limoncello produced by commercial bottlers and opt for his traditionally-made liqueurs that boast fresh, complex flavors. The Washington Post (1/29) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Survey: Restaurant app usage means marketers' plates are full
    More than half of smartphone owners are armed with a restaurant application, and 55% use a multi-restaurant app such as Yelp, Urbanspoon or Zagat, according to an Interactive Advertising Bureau survey. That's creating multiple opportunities for advertisers to reach a generation ripe for food discovery. "This research highlights the fact that the mobile Internet is increasingly becoming a vital tool to help consumers navigate their everyday lives -- even when it comes to simple tasks, such as ordering a pizza," says Anna Bager, vice president and general manager of IAB's Mobile Marketing Center of Excellence. MediaPost Communications/Online Media Daily (1/28) LinkedInFacebookTwitterEmail this Story
  • Wing prices soar, sales continue to sizzle
    Wings are perennially popular at Super Bowl parties, and this year prices have risen to record highs that probably won't drop back down after Sunday's game. Drought-related feed prices, McDonald's wing experiments and higher costs for beef and white-meat poultry are all working to drive prices higher this year. SmartBrief/SmartBlog on Food & Beverage (1/30) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Menus of Change: June 10-12
    What if America’s most talented chefs, scientists, and business leaders worked together to develop business-friendly solutions to our obesity and healthcare crises? This question and many others will be answered at the Menus of Change leadership initiative, developed by The Culinary Institute of America and the Harvard School of Public Health. Open to those who influence the food choices of millions of Americans each day -- from the culinary, volume foodservice, science, business, and policy-making worlds -- Menus of Change will feature a report card for the industry with science-based guidelines that will interest anyone concerned about the health of people, the planet, and their businesses. Get more information and registration details. LinkedInFacebookTwitterEmail this Story
  • Rise to the top with a CIA Baking & Pastry Degree
    If your creativity shines in the bakeshop, our Baking and Pastry Arts programs will bring out the best in you. You’ll flex your creative muscles crafting hearth and specialty breads, desserts, pastry, pậtisserie, and confections all while being immersed in -- and inspired by -- all the treasures the Napa Valley has to offer. Inquire today and enjoy the winter amongst the lush vineyards, bountiful farms, and acclaimed restaurants that Northern California has to offer. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

Position TitleCompany NameLocation
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
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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