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February 15, 2013
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  Today's Special 
 
  • Chef discusses his Bocuse d'Or journey, future plans
    Danish chef Rasmus Kofoed is the only person to earn a medal in three Bocuse d'Or cooking competitions; he won bronze in 2005, silver in 2007 and finally took home gold in 2011. "The key, I think, to making an impact on all the judges is being yourself," he says. "When I won the gold, I was using ingredients and techniques very familiar to me, because they were from my restaurant. These were the ingredients I love and feel something special for. I cooked with my heart." Eater (2/14) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • British chefs are hot for smoky flavor
    From smoking guns to aerated boxes and cans, British chefs are employing many tools to add a subtle smoky flavor to everything from butter and broth to vegetables and fudge. "We never picked up our cultural identity after the Second World War, when smoking food was massive, although in those days it was mainly used as a preservative," said David Wykes, chef-owner of Verveine. "It wasn't realized there's more to it than that -- smoked food tastes so much more alive, less one-dimensional. It has more edge." The Independent (London) (2/14) LinkedInFacebookTwitterEmail this Story

  The Healthy Kitchen 
  • Review backs diabetes link to high-glycemic diet
    Eating high-glycemic food increases the risk of diabetes, an analysis in The American Journal of Clinical Nutrition indicates. Researchers say the risk of developing diabetes is 45% higher for every additional 100 grams of sugar per 2,000 calories daily. Reuters (2/14) LinkedInFacebookTwitterEmail this Story
  Cocktail Hour 
  • Vodka reclaims respect with new sophisticated tastes
     Zester logo
    Longtime barman Tony Abou-Ganim understands vodka has suffered an image problem in recent years, and he has come to the spirit’s defense in a new book, "Vodka Distilled: The Modern Mixologist On Vodka and Vodka Cocktails." Abou-Ganim believes that vodka’s heritage and flavor nuances deserve every bit of the reverence given to whiskey, gin, tequila and others. Try his Gypsy Queen, a cocktail that pairs the classic spirit with herbal liqueur and bitters. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Tea gains ground on restaurant menus
    As more consumers look for healthful beverage choices, tea in various forms is gaining popularity on restaurant menus. Research firm Datassentials found that iced tea was sold in 74% of restaurants offering beverages, and 63% offered hot tea. Flavored tea beverages are also showing up on more menus, with the most popular flavor, raspberry, appearing on 13% of menus in 2012. Nation's Restaurant News (free registration) (2/14) LinkedInFacebookTwitterEmail this Story
  • Other News
  A Side of Business 
  • Joe's Crab Shack's campaign finds its voice
    The menu at Joe's Crab Shack has been changing for several years, and the new "100% Shore" campaign from McCann Erickson reflects the true voice of the brand, says CMO Robin Ahearn. "When we go out and get food inspiration, we never go to a casual dining competitor. We go to the lobster shack in Cape Elizabeth or the place in Charleston that’s down the dirt road, where they serve bug spray with the tray of oysters." SmartBrief/SmartBlog on Food & Beverage (2/15) LinkedInFacebookTwitterEmail this Story
 
  • Sequestration threatens meat, egg and poultry sales
    With sequestration looming, Agriculture Secretary Tom Vilsack is contemplating furloughing food-safety inspectors for two weeks to meet budget requirements. Industry representatives have stated their fear that this plan, which Vilsack says is "the last option," could lead to a shortage of meat, poultry and eggs because producers cannot sell such products without inspection. Supermarket News (free registration) (2/14) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Urban garden brings fresh food to Arizona city
    A new urban garden is providing a place for Mesa, Ariz., residents to grow their own produce. Local chef Taylor Blackburn was one of the first people to lease a bed at the garden. "I was looking for a place to have a garden and I can’t have it at my home so I stumbled upon this online. I’m just trying to expand my knowledge and have fresh produce available," he said. East Valley Tribune (Mesa, Ariz.) (2/14) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Wines made for chefs
    Looking for high-quality, reasonably-priced California wines to offer your customers? Try the CIA's very own Greystone Cellars wines. Each vintage of this exclusive label is approved by an expert panel at the CIA, and is crafted to pair well with a variety of global dishes. Call your distributor today to order or contact Greystone Cellars. A portion of the proceeds from the sale of Greystone Cellars wines benefits the scholarship fund at the CIA at Greystone.

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  • Earn your CIA degree in New York, California or Texas
    If cooking is your passion, then the CIA's culinary arts degree programs will give you every opportunity to satisfy that passion. You’ll spend upwards of 1,300 hours in our kitchens learning the fundamentals and global cuisines while practicing new skills, techniques, and developing a command culinary methodology. And with three campus locations to choose from, you can pick the location that is best for you. Inquire today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
If you want to live a happy life, tie it to a goal. Not to people or things."
--Albert Einstein,
German-born theoretical physicist


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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
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Click here to view more job listings.

  
 
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