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- The evolution of food plating
Chefs have been thinking about the presentation of a good meal for centuries, from the original bread bowl in the Middle Ages to Marie-Antoine Careme's dishes that he sculpted into the shapes of monuments and waterfalls, and how we view our food is almost important as how it tastes. Molecular gastronomy is today's technique of choice for a showstopping presentation, and it also helps enhance food's flavor. "They work on extracting the essence of the ingredient, and they play with the sense and textures. All the senses are involved. Now food is a show," said Sergio Remolina, a professor at the CIA and chef of the new Bocuse Restaurant. Bon Appétit online
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 | Share the MISSISSIPPI difference with your customers
Harvested from bountiful waters, Mississippi catches boast a freshness and flavor like no other -- for a difference customers can taste. From sweet shrimp to succulent oysters to enticing blue crab, there's simply no substitute. Insist on premium Mississippi Seafood and bring fresh flavor to your menu. Get FREE recipes and find a supplier today! |
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 | Try a Apple Dijon Slaw with ½ the fat and calories.
Only 110 calories with Kraft Mayo with Olive Oil compared to 210 calories with regular mayo — there's no comparison for cutting calories and fat. Confidently post your nutritionals with Kraft Mayo with Olive Oil Reduced Fat Mayonnaise — with ½ the fat and calories of regular mayo. Learn more.
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| The Healthy Kitchen |  |  |
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- Some burger chains court gluten-free guests
While many burger chains offer celiac sufferers and others who avoid gluten the option of a lettuce wrap instead of a bun, some are going further. Hopdoddy Burger Bar bakes gluten-free buns in-house, and The Counter has created a separate menu that includes gluten-free appetizers, beer, wine, shakes and a build-your-own burger option. BurgerBusiness.com
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- Survey shows support for wellness measures
Researchers at the Harvard University School of Public Health asked Americans what government can do to fight obesity and found that people favor measures including requiring restaurants to post calorie counts, making produce more affordable and adding physical activity to the school day. They do not like action perceived as punitive, such as an insurance surcharge for obese people or a ban on certain food and drinks. National Public Radio/The Salt blog
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| The Worldly Chef | | |
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- The secret to great marmalade starts with Seville oranges
Seville brings to mind Spain’s smoldering flamenco and famous tapas bars, but Seville also means oranges. The bitter fruits are not the sort to squeeze for juice, but rather the kind destined for orange marmalade, that indispensable, bittersweet component of any self-respecting British breakfast. Check out this classic recipe for Seville orange marmalade.
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| Beverage News | | |
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- Craft brewers are latest customer of local grain farmers
Riverbend Malt House in Asheville, N.C., wants to boost the local economy and fulfill consumer demand for farm-to-table products by producing craft brews made from grains grown at nearby farms.
Asheville's beer lovers are "farm-to-table, local, local, local-focused," said co-founder Brent Manning. But before Riverbend opened in 2010, "it was almost comical that with so much of this local beer, the only thing local [in the beer] was the water." National Public Radio/The Salt blog
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| A Side of Business | | |
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N.Y. Assembly sends minimum wage measure to Senate: The New York State Assembly passed a bill Tuesday that would raise the state's minimum wage to $9 per hour and tie future increases to inflation. The measure now heads to the Senate, where Republican lawmakers may look to strike a compromise to win approval for a package of employer tax cuts. The Post-Standard (Syracuse, N.Y.)/The Associated Press
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| Star Ingredient | | |
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- Chef Daniel Humm's penchant for spring peas
Fresh peas, whether they are of the garden, sugar snap or snow variety, are the ingredient of choice for chef Daniel Humm of Eleven Madison Park in New York City, who purees them into soup or glazes them in butter and chicken stock for a tasty side dish.
"I chose peas because they are so indicative of the spring season," he said. "They are one of the first bursts of green that you see in the market after the winter frost has melted." TheMalaysianInsider.com
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| CIA Offerings | | |
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Expert food and beverage consultants
Since 2005, CIA Consulting has delivered market-ready products and services and expert culinary training to hundreds of clients in the foodservice and hospitality industry and beyond. Now it’s your turn! Find out how partnering with the master chef-consultants of CIA Consulting can help you innovate your business into the future -- visit us today.
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Get the credential that gives you the edge
Many professionals find that they need something more when faced with the task of leading a food and beverage operation, even though they're highly skilled and educated in their areas of expertise. The CIA has the solution -- the Accelerated Culinary Arts Certificate Program (ACAP) -- a great way for you to get in touch with your "inner chef". Get started on a credential that opens up a whole new world of opportunity in your career. Get started today.
| Food for thought | | |
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 | Every time you spend money, you're casting a vote for the kind of world you want."
--Anna Lappé,
American writer, speaker and activist
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| Position Title | Company Name | Location |
| Grill Sergeant | Jackson Family Wines | Healdsburg, CA |
| Director of Residential Dining Operations | Harvard University | Cambridge, MA |
| Culinarians Wanted, Kitchen Management Training in NYC | Hillstone Restaurant Group | New York City, NY |
| Summer Farm Chef | Harmony Valley Farm | Viroqua, WI |
| Executive Sous Chef | Melville Marriott | Long Island, NY |
| Senior Career Services Officer (St. Helena) | The Culinary Institute of America - Greystone Campus | St. Helena, CA |
| Future Opportunities Nationwide - Kitchen Manager | Cheesecake Factory | Multiple Locations, United States |
| Director, Materials and Food | Gate Gormet | San Francisco, CA |
| Product Development Chef | Reser's Fine Foods | Beaverton, OR |
| Director of Room Service/In Room Dining | The Ritz-Carlton Hotel Company LLC | Greater Los Angeles Area, CA |
| The Purchasing Buyer - Non Food and Beverage | The Culinary Institute of America - Greystone Campus | St. Helena, CA |
| Manager In Training (MIT) - Teaching Kitchen | The Culinary Institute of America - Greystone Campus | St. Helena, CA |
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- Tuesday, March 05, 2013
- Monday, March 04, 2013
- Friday, March 01, 2013
- Thursday, February 28, 2013
- Wednesday, February 27, 2013
| | | Lead Editor: Patricia Smith
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