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February 19, 2013
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  Today's Special 
  • New York chefs fancy high-tech crossbred ducks
    Chefs at some of New York's top restaurants aren't cooking up just any old duck, they are using Rohan ducks -- a unique, heritage crossbreed from Cochecton Farm that contains no antibiotics or hormones. "Most of the duck we find in America doesn't taste enough like duck for me," said Olivier Quignon of Bar Boulud. "These are more flavorful." The ducks are air-chilled rather than water-chilled after harvesting, which results in richer, better-melting fat. The Wall Street Journal (2/18) LinkedInFacebookTwitterEmail this Story
Crispy Gator Salad with Florida Citrus Rémoulade Dressing
Excite your menu with the unique flavor of a distinctive dish. This exceptional Everglade-inspired Crispy Gator Salad is the perfect balance of crispy alligator tail meat, crunchy greens and tangy Florida Citrus Rémoulade Dressing. For more citrus-inspired recipes to take Florida citrus in new directions, click here.
  Culinary News 
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  The Healthy Kitchen 
  • CIA program teaches health care professionals how to cook
    The CIA and Harvard University teamed up to create the Healthy Kitchens, Healthy Lives -- Caring for Our Patients and Ourselves program that teaches doctors how to cook wholesome meals in hopes they will be able to give better nutritional advice to their patients. "The conceptual mode for this program was influenced by the observation that for healthcare professionals, practicing a healthful behavior oneself (e.g., exercise, wearing a seat belt) is a powerful predictor of counseling patients about these same behaviors," researchers said. Los Angeles Times (tiered subscription model)/Booster Shots blog (2/18) 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)
  Featured Chefs with Plate 

  Beverage News 
  • What's new with wine?
    Wine sales growth slowed last year as brewers devised new beer brands to pull drinkers from the grape to the hops. Still, wine sales rose 1.5%, and a growing number of retailers from high-end shops to Walgreens are putting wine on the shelf. Celebrities including Brad Pitt, Angelina Jolie and Drew Barrymore are working with wineries and putting their names on the label. SmartBrief/SmartBlog on Food & Beverage (2/19) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Divinity
    The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Divinity. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • How to keep guests coming back in the slow season
    Restaurants can boost their chances of surviving the slow season by taking steps to promote customer loyalty and repeat visits, writes Empathica's chief customer officer Gary Edwards. His tips include focusing on being the best in a few key areas and forging emotional connections by creating a memorable experience in addition to selling great food. (2/18) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Hungarian pig represents new sense of nationalism
    The Hungarian pig known as Mangalica is making a widespread comeback in the country after the species' numbers dwindled to the brink of extinction. "Because they can’t be produced industrially," said Budapest-based Slow Food organizer Adrienn Toth, "they almost completely disappeared under communism." Now, locals revel in the pig's tasty, smoky bacon and clean-tasting lard as not just a delicious meal, but as a symbol of the country's rebirth. (2/18) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • Innovative training materials
    From culinary to baking and pastry, the CIA is the source for in-depth training materials. Lectures, techniques, video clips, demonstrations, and much more are currently available online in a variety of multimedia options. Get the education that delivers results. Shop now. 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 
Everything that lives, lives not alone, nor for itself."
--William Blake,
British poet and painter

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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
Click here to view more job listings.

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