Reading this on a mobile device? Try our optimized mobile version here:

January 11, 2013
Sign upForwardArchiveAdvertise
  Today's Special 
  • Study: Half of world's food goes to waste
    According to a new report by Institution of Mechanical Engineers, about half of the 4.4 billion tons of food produced annually isn't eaten due to inefficient harvesting, storage and transportation or it is wasted by consumers and markets. "This level of wastage is a tragedy that cannot continue if we are to succeed in the challenge of sustainably meeting our future food demands," the group said in its report. CNN (1/10) LinkedInFacebookTwitterEmail this Story
Farmland® DURoC Pork. A world of menu versatility.
The guest-pleasing taste of pork has taken menus by storm. Chefs love its versatility and put it to unique use in on-trend signature items to attract ever-adventurous guests. No other meat has been embraced by so many ethnic styles of preparation — from Cajun to Vietnamese to Eastern European to Latin.
For great Farmland® DURoC Pork recipes, click here.
  Culinary News 
  • Tasting menus: Chefs respond to critics' complaints
    Critics have been debating the rise of the chef's tasting menu in recent months, including a column that posited the idea that the concept turns chefs into tyrants who take away all customer choice. Here, five chefs weigh in on the issue. "To me, a tasting menu is an experience where a chef is really cooking for you. There should be a story behind it, a coherence to everything," said Atelier Crenn chef and owner Dominique Crenn. Eater (1/10) LinkedInFacebookTwitterEmail this Story
  • Tasty coq au vin without the hassle
    If you've never made coq au vin before -- the comfort food dish of chicken, wine and bacon -- it might be frustrating finding a recipe that isn't an all-day project but still delivers on flavor and presentation. Food writer Rick Nelson says a six-year-old recipe in Cook's Illustrated magazine is the perfect formula for the hearty, warm winter meal and it only takes 90 minutes from start to finish. Star Tribune (Minneapolis-St. Paul, Minn.) (1/10) LinkedInFacebookTwitterEmail this Story
  • Tradition and tales add flavor to simple hummus
    Hummus is a simple dish that can spark debate over texture, the ratio of beans to tahini and the right mix of seasonings. At Barbounia in New York City, owner Alon Jibli and chef Efi Naon both prefer the versions of the dish they grew up with in Jerusalem and Tel Aviv; still, they come together in their belief that the dish can be an integral part of most meals, including breakfast. The Wall Street Journal (1/9) LinkedInFacebookTwitterEmail this Story
  • SOSA holds molecular gastronomy lesson in Dubai
    Dubai chefs attended a lesson in molecular gastronomy hosted by food manufacturer SOSA's corporate chef, Matthias Mittermeier, at the Emirates Academy of Hospitality Management earlier this week. At the seminar, Mittermeier identified current trends in the field including using essential oils as flavoring or perfume, and created sweet dishes such as pomegranate jelly cannelloni filled with yogurt foam. Hotelier Middle East (United Arab Emirates) (1/2013) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  Beverage News 
  • Rapidly-growing Terroir wine bars remaining in NYC -- for now
    Wine lover Paul Grieco opened his first Terroir wine bar in New York City in a tiny storefront just big enough for serving great bottles of wine with sides of delicious snacks. Only a few years later, Terroir has expanded to four more locations, although Grieco said he is putting a halt on expansion to fine-tune his business plan. "(Opening in other cities and states is) not going to happen in 2013. We need to make the five wine bars better," he says. "I want to be regarded as a good businessman." The Wall Street Journal (1/11) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Will casual chains bear the brunt of the increased payroll tax?
    Casual restaurant chains including Olive Garden and Cheesecake Factory may have to work harder to increase sales this year, as consumers coping with a rise in payroll taxes decide between dinner and a movie instead of doing both, some analysts say. "I don’t think you’re going to see anybody go out of business because of this, but you will see sales moderation and margin contraction," said analyst Peter Saleh. Fox Business (1/9) LinkedInFacebookTwitterEmail this Story
  • A bad business plan is the top reason food trucks fail
    The No. 1 reason food truck businesses fail isn't due to the menu, employees or location, according to Richard Myrick, editor-in-chief and founder of Mobile Cuisine Magazine, it's having a lousy business plan in an unforgiving economy. "The business plan is what everything your mobile restaurant will do is based on. It will force you to plan ahead, think about the competition, formulate a marketing strategy, define your management structure and plan your financing, among other things," he says. "It is your roadmap to success. Do not proceed without a solid business plan." (1/10) LinkedInFacebookTwitterEmail this Story
  • How will restaurants cope with new credit-card standards?
    By October 2015, restaurants and other merchants that accept credit cards will be required to comply with Europay, MasterCard, and Visa standards or else assume the risks and costs of fraudulent purchases. The safer chip-and-pin system will replace magnetic strips, a change that may mean big investments for restaurant chains that will have to upgrade thousands of POS terminals. QSR Magazine (1/2013) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Production of Moroccan dates jumped 10% in 2012
    The 2012 date harvest in the palm groves of Morocco was a good one for exporters of the sticky, sweet fruit. Advances in agriculture technology sponsored by the country's government and a decline in disease and drought helped the harvest grow 10% this year and is expected to climb to 160,000 tons per year by 2020. National Public Radio/The Salt blog (1/10) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Experience the ultimate wine country vacation
    Attend Wine Lovers Boot Camp at the CIA in the beautiful Napa Valley. Here you can immerse yourself in the culture of one of the world's most revered regions for food and wine. Don’t miss the opportunity to enjoy a California wine country vacation unlike any other. Reserve your seat today. 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 
The most valuable of all talents is that of never using two words when one will do."
--Thomas Jefferson,
3rd U.S. president

LinkedInFacebookTwitterEmail this Story

Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Harvard University Pastry Cook Cambridge, MA
Click here to view more job listings.

Subscriber Tools
Print friendly format | Web version | Search past news | Archive | Privacy policy

Publisher, Food & Beverage:  Chris Warne (917) 605-0413
Job Board:  Jackie Basso (202) 407-7871
A powerful website for SmartBrief readers including:
 Recent ProChef SmartBrief Issues:   Lead Editor:  Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2013 SmartBrief, Inc.® Legal Information