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May 15, 2012
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  Today's Special 
  • The next food trend: the nose-to-tail approach
    Chefs and consumers are always touting the importance of sustainable cooking, but often many parts of an animal are wasted and thrown out because people are hesitant to consume bits like offal -- which ranges from chicken livers to sweetbreads. Chef Stevie Parle makes the case for cooking these often-overlooked morsels -- a delicious, economical and environmentally friendly practice. The Telegraph (London) (5/14) LinkedInFacebookTwitterEmail this Story
GREY POUPON Inspires Cody Smith To Reinvent the Chicken Sandwich. The premium flavor and versatility of
GREY POUPON inspired this Le Cordon Blue of Culinary at Austin student to take an average chicken sandwich from tired to inspired. His Thai Chicken Meatball Banh Mi featured a Spicy Coconut Dijon sauce that won him a $5,000 scholarship in the Future Chefs of GREY POUPON Culinary Competition.
  Culinary News 
  • Chef Mario Batali and family take food stamp challenge
    Chef Mario Batali is going hungry in an effort to raise awareness of the experience of low-income families in America. Batali, his wife and two teenage sons are living on food stamps, which amounts to about $1.48 each per meal. "Nearly 3 million New Yorkers have difficulty paying for the food they need," says Margarette Purvis, who heads the Food Bank in New York City. "We’re not trying to compare the food stamp challenge to the very real challenges people face. We’re just trying to raise awareness that it’s no longer just the homeless. It’s working families who use the food stamp program. It’s seniors. It’s a lot more children, in every single neighborhood." The Washington Times/The Associated Press (5/14) LinkedInFacebookTwitterEmail this Story
  • Detroit's Dr. Sushi emphasizes local sourcing
    Nick George, who is known in Detroit as Dr. Sushi, began making sushi for friends years ago as a college student. His passion for sustainable ingredients has lead him to pick out choice Detroit-area markets, creatively integrate local ingredients and always be on the look-out for sustainable seafood resources. "Sushi was initially created as a food to highlight fish that were in season and abundant," says George. "But you don't have to be an expert to know that overfishing is a serious issue and fish populations are dwindling, and if we ever want to eat bluefin tuna again we have to do something about it right now." The Huffington Post (5/14) LinkedInFacebookTwitterEmail this Story
  • Sara La Fountain gives boost to Scandinavian cuisine
    Finnish media personality Sara La Fountain wears many hats -- she runs her own cooking school, writes cookbooks, owns a catering company and hosts cooking shows -- but her favorite part of these jobs is promoting her Scandinavian culinary heritage. La Fountain hosts two cooking shows on the Asian Food Channel that give viewers fresh meal ideas using typical Scandinavian ingredients, such as berries, mushrooms and even reindeer meet. theSun Daily (Malaysia) (5/15) LinkedInFacebookTwitterEmail this Story
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  The Healthy Kitchen 
  • Healthy Dining program raises funds for children's health initiative
    The creators of Healthy Dining Finder, which allows consumers to find nutritionally sound places to eat close to home, have come up with a new initiative to make America's children more healthy. The Healthy Dining School Wellness Rewards Program gives families a membership card that takes 10% off their bill at local participating restaurants. The restaurants in turn donate money back to the school system to fund PE equipment, garden programs and wellness initiatives. Restaurant Management online (5/1) LinkedInFacebookTwitterEmail this Story
  • Genetic-modification labeling might appear on Calif. ballot
    Californians likely will vote in November on food-label rules for genetically modified ingredients, including a prohibition on the word "natural." However, analysis by Peggy Lemaux, a cooperative extension specialist at the University of California, Berkeley, indicates that the change would be more confusing than helpful. "This [labeling measure] is not going to offer any additional safety to people; it's really not a food-safety issue because there's no real evidence this stuff is unsafe," she said. National Public Radio/The Salt blog (5/14) LinkedInFacebookTwitterEmail this Story
  Featured Chefs with Plate 
  Beverage News 
  • Even wine can't escape the eat local movement
    Eating local may be all the rage right now, but what about drinking local? At Local 111 in Philmont, N.Y., co-owner Max Dannis said the only thing on the menu that wasn't local was the wine list, but now that has changed. "We had customers who wanted local wines, so a couple of years ago we made an effort to add them," says Dannis, who added about a dozen New York wines to the list. "In terms of our mission, to not have a good restaurant where people can go and drink their (local) wines is a crime." The New York Times (tiered subscription model) (5/14) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Penuche
    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 Penuche. Bon appetit! LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • How does technology influence dining decisions?
    About 57% of restaurant-goers read online reviews to help them decide where to go for dinner, and 45% use an online dining guide, according to the National Restaurant Association. Technology is also influencing the way a growing number of patrons order and pay for meals and discover new eateries, the data show. Mashable (5/14) LinkedInFacebookTwitterEmail this Story
  • Program helps patrons read the menu without losing their glasses
    A new program called MenuMates has been supplying restaurants in and around Carroll County, Md., with kits that contain four pairs of reading glasses and an eye chart designed to help patrons pick the strength they need. The program is designed to help patrons read the menu while hanging onto their own reading glasses, which are an item commonly left behind by diners, says Salerno’s Restaurant server Kelly Deegan. Carroll County Times (Westminster, Md.) (5/13) LinkedInFacebookTwitterEmail this Story
  Tools of the Trade 
  Food for thought 
Do what you can, with what you have, where you are."
--Theodore Roosevelt,
26th U.S. president

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Position TitleCompany NameLocation
Food Talent WantedeHow Food & Demand MediaNationwide, United States
Line Sous ChefThe Pierre, A Taj Hotel, New YorkManhattan, NY
Sous ChefThe Culinary Institute of America San Antonio, TX
Assistant ManagerThe Culinary Institute of America San Antonio, TX
Sous Chef Full-Time-1102131Wegmans Food MarketsMalvern, PA
Sushi – Culinary Opportunities-1201390Wegmans Food MarketsMalvern, PA
Chef de Cuisine-Chop HouseSands Casino Resort Bethlehem Emeril Lagasse RestaurantBethlehem, PA
Exec Chef/F&B ManagerConfidentialBridgeport/Morgantown, WV
Associate Dean - Food ProductionThe Culinary Education Hyde Park, NY
Culinary ManagersHillstone Restaurant GroupNew York City, NY
Staff Assistant, Executive Sous ChefUniversity of Massachusetts AmherstAmherst, MA
Click here to view more job listings.

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