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March 6, 2013
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  Today's Special 
  • 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 (3/5) LinkedInFacebookTwitterEmail this Story
Share the MISSISSIPPI difference with your customers
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  Culinary News 
  • Other News
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  The Healthy Kitchen 
  • 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. (3/5) LinkedInFacebookTwitterEmail this Story
  • 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 (3/5) LinkedInFacebookTwitterEmail this Story
  The Worldly Chef 
  • The secret to great marmalade starts with Seville oranges
     Zester logo
    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. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • 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 (3/5) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • 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 (3/5) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • 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." (3/4) LinkedInFacebookTwitterEmail this Story
  • Other News
  CIA Offerings 
  • 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. LinkedInFacebookTwitterEmail this Story
  • 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. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
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 TitleCompany NameLocation
Grill Sergeant Jackson Family WinesHealdsburg, CA
Director of Residential Dining Operations Harvard University Cambridge, MA
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Summer Farm ChefHarmony Valley FarmViroqua, WI
Executive Sous ChefMelville Marriott Long Island, NY
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Future Opportunities Nationwide - Kitchen ManagerCheesecake FactoryMultiple Locations, United States
Director, Materials and FoodGate GormetSan Francisco, CA
Product Development ChefReser's Fine FoodsBeaverton, 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 BeverageThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Manager In Training (MIT) - Teaching KitchenThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Click here to view more job listings.

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