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

March 1, 2013
Sign upForwardArchiveAdvertise
  Today's Special 
  • How to mix and match flavor profiles
    Peanut butter and jelly go hand-in-hand, thanks to the winning pairing of sweet and salty flavors. French Laundry chef and owner Thomas Keller explains how to pair different flavor profiles and use qualities such as acidity, spiciness and texture to fully enhance a dish. (2/28) 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 
  • Japanese face serious bluefin tuna shortage
    The number of Japanese bluefin tuna has dropped so significantly within the past 15 years that restaurants may no longer be able to carry the fish on menus. Despite the alarming situation, many Japanese sushi chefs who rely on the fish aren't sweating it. "Nobody really knows the bad state bluefin tuna is in," said sushi chef Kazuo Nagayama. "I don't think it'll disappear, but we might not be able to catch any. It's obvious we need to set quotas." The Huffington Post/The Associated Press (2/28) LinkedInFacebookTwitterEmail this Story
  • French-farmed caviar is in fashion
    Diners searching for a gentler, less bold roe than Russian varieties are finding what they're looking for in French-farmed caviar. "People who are used to Iranian or Russian caviar are sometimes looking for a taste which is very strong, very salty," said Alexandre Fauché, manager of Café Prunier in southwest France. "But others prefer a more subtle, delicate taste. That's why we offer different textures and flavors." The Wall Street Journal (2/28) LinkedInFacebookTwitterEmail this Story
Win with PHILADELPHIA World Food Championships recipes!
Captivate your customers with this recipe for Four Cheese Bacon Mac 'n' Cheese — a top-competitor 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 
  • Chef Huda promotes heart-healthy lifestyle
    Chef Huda is on a mission to promote a heart-healthy diet by sharing recipes that are rich in lean proteins and vegetables and low in processed foods and salt. "If you can make better choices using multigrain pastas, less salt in your diet, reading the back of labels, using more fresh ingredients, you’re on your way to being healthier and leading a happier life," said the chef, who appeared on the ABC reality show "The Taste". WJLA-TV (Washington, D.C.) (2/27) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • The charm of French Sauvignon Blanc
    New-world Sauvignon Blanc from New Zealand, South America and California are often refreshing and aromatic, but if you're looking for more delicate, complex varieties, look no further than to the old wineries found in Sancerre and Pouilly-Fumé, France. "We are just respecting nature and soils," said winemaker Charlotte Dagueneau. "We don't use any chemicals. We harvest by hand, take care of the grapes, work slowly and age the wine in oak barrels. It is just common sense." The Wall Street Journal (2/28) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Report: Storm slams sales at Northeast restaurants
    Restaurant sales in Boston and Hartford, Conn., dropped by 33.08% and 36.22% respectively the week the blizzard dubbed "Nemo" hit the Northeast, according to Restaurant Sciences. "Our data shows that full-service restaurants were hit the hardest and do not recoup sales lost to major storms. That one week will negatively impact the first quarter and beyond," said president Chuck Ellis. (2/28) LinkedInFacebookTwitterEmail this Story
  • "Fresh casual" brings fast casual up a notch
    Industry experts tout the fast growth of fast-casual concepts, but the real growth is coming among a handful of chains focused on what Fresh Hospitality's Matt Bodnar calls "fresh casual." Fresh casual eateries boast china, silverware and chef-driven menus at the same $8-$12 price point consumers expect from fast-casual chains, he writes. (2/28) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Other News
  CIA Offerings 
  • What will you learn at Worlds of Flavor International Conference?
    During your three-day Napa Valley experience at the CIA campus, Nov. 14-16, you’ll explore the ways through which kitchens near and far are connected: through science and social media, traditions that have transcended time and borders, and the curiosity of the millennial generation who hungrily travel the world, both literally and virtually. Join more than 60 international food authorities and hundreds of your peers at this conference, which will inspire your menu planning for years to come. Learn more about our theme, "Kitchens Connected," and register today. LinkedInFacebookTwitterEmail this Story
  • Food is opportunity, and opportunity is knocking
    The CIA is the one college with the program and reputation to optimize your education investment, and winter is a great time to get started. Tuition grants for culinary arts majors enrolling in our winter entry dates make our outstanding New York campus even more affordable! Not only will you receive a world-renowned education and prestigious degree from the world's premier culinary college, enroll in March and qualify for our $3,000 Winter Grant. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Mediocrity knows nothing higher than itself, but talent instantly recognizes genius."
--Sir Arthur Conan Doyle,
Scottish-born writer

LinkedInFacebookTwitterEmail this Story

Position TitleCompany NameLocation
Summer Farm ChefHarmony Valley FarmViroqua, WI
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Executive Sous ChefMelville Marriott Long Island, NY
Future Opportunities Nationwide - Kitchen ManagerCheesecake FactoryMultiple Locations, United States
Director, Materials and FoodGate GormetSan Francisco, CA
Product Development ChefReser's Fine FoodsBeaverton, OR
Director of Room Service/In Room Dining The Ritz-Carlton Hotel Company LLC Greater Los Angeles Area, CA
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