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December 12, 2011
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  Today's Special 
 
  • Springerle are tiny works of art
    Springerle can add some variety and style to your holiday cookie offerings this year. The classic European confections are made with anise oil and cut out using intricate molds depicting flora and fauna. You can also use the molds to form other holiday treats such as gingerbread. The Wall Street Journal (12/10) LinkedInFacebookTwitterEmail this Story
Wisconsin Mascarpone Crostini And My Mother's Tomato Conserve combines the buttery, slightly sweet flavor of Wisconsin Mascarpone with a bright tomato conserve, made with fresh tomatoes and hints of cinnamon, lemon and orange.
  Culinary News 
 
  • Twin chefs talk turkey and goose
    Despite having lived in different countries for almost 20 years, chefs and twin brothers Tom and Robert Aikens still agree on holiday traditions when it comes to the menu. Rob, owner of Philadelphia's Dandelion Pub, names turkey and mulled wine as two holiday staples. Tom, owner of two eponymous eateries in their native London, agrees, saying, "90% of the population will have turkey nowadays." The Wall Street Journal (12/10) LinkedInFacebookTwitterEmail this Story
  • Pasture-raised beef is becoming scarce in Argentina
    Argentina's supply of grass-fed beef is dwindling, much to the dismay of chefs who had come to count on its superior flavor. "When I first came to Argentina, I said, 'This is what beef is supposed to taste like!' Now, it's just steak," said Dan Perlman, an American chef and writer living in Buenos Aires. Rising grain prices have cut down on cattle herding, which is less lucrative than farming corn or soybeans. National Public Radio/The Salt blog (12/8) LinkedInFacebookTwitterEmail this Story
  • Other News
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  Poll 
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Selling your business? Here are 7 things you should do now.
If you're considering selling your business, you should be doing everything you can to get the best possible price. In just 7 simple steps you can improve your chances of attracting buyers and getting big bucks for your business. Read the article and learn the 7 steps.

  The Healthy Kitchen 
 
  • Chefs encourage children to eat healthy
    Chefs Michael Selig and Stephen Burrow of Arkansas' Forty Two are heading back to school to teach students about healthy eating. The effort was inspired by a successful summer program at the William J. Clinton Presidential Center, which houses Forty Two. "If we change just one or two kids from drinking so much soda or picking up carrots instead of chips, we've done something good," Selig said. Reuters (12/10) LinkedInFacebookTwitterEmail this Story
  • Restaurants seek ways to quietly cut back on salt
    Restaurants are quietly working to use less salt in their recipes. Some, including Moe's Southwest Grill, have begun using salt substitutes, but some chefs say simply cutting sodium is the answer. "If you cut salt by 20 percent, you will be challenged to find any difference in flavor," says Ron DeSantis, director of CIA Consulting. QSR Magazine (12/2011) LinkedInFacebookTwitterEmail this Story
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  Foodservice Buyer 
 
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  Beverage News 
  • Chains pour innovation into specialty beverages
    Many scoffed when McDonald's debuted its McCafe beverage concept two years ago, but the coffee drinks took off and sparked an industrywide beverage innovation trend that now includes smoothies, frozen drinks and flavored teas. Mont Blanc Gourmet's Michael Szyliowicz offers insight into the trend and predictions for 2012. FastCasual.com (12/9) LinkedInFacebookTwitterEmail this Story
 
  Featured Content 
 
Most Popular Headlines from Last Week
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  A Side of Business 
  • Casual chains kept price increases to a minimum
    Casual restaurant chains raised prices slightly this year, despite chains' early predictions that they would need to raise prices significantly to make up for higher commodity costs. Menu prices rose only 1.2% this year over last, according to a survey by Intellaprice. Nation's Restaurant News (free registration) (12/9) LinkedInFacebookTwitterEmail this Story
  Worlds of Flavor 
  CIA ProChef Offerings 
  • CIA and UC Davis host groundbreaking olive oil seminar
    Much of what is sold in the U.S. as "extra-virgin olive oil" is actually a lower grade -- and in some cases, not even olive oil. On Jan. 12, The Culinary Institute of America and the UC Davis Olive Center are teaming up to educate retail, foodservice, production and distribution professionals on state-of-the-art understanding of what constitutes quality in the olive oil sector. The one-day seminar will take place at the CIA's Napa Valley campus in St. Helena, Calif. See the full schedule and reserve your seat today! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

 
Position TitleCompany NameLocation
Executive ChefSTARR RestaurantsPhiladelphia, PA
Director of Food and BeverageThe Olde Farm Golf ClubBristol, VA
Click here to view more job listings.

  Food for thought 
Every great mistake has a halfway moment, a split second when it can be recalled and perhaps remedied."
--Pearl S. Buck,
American writer


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