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December 10, 2012
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  Today's Special 
  • Dessert chefs discover vegetables
    Ambitious restaurants are now serving desserts that contain vegetables, including creme brulee with sweet corn at Tilth in Seattle and candy cap mushroom ice cream at San Francisco's Americano Restaurant & Bar. Nutrition professor Mary Ann Johnson said the body is better able to absorb the vitamins in vegetables when they are combined with a bit of fat. National Public Radio/The Salt blog (12/7) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • Boyo pastries replace latkes on some Hanukkah tables
    Hanukkah at Renee Ferrera's house in Portland, Ore., consists of a handful of family members working together to make dozens upon dozens of fluffy, Turkish-style pastries called boyos. Ferrera, whose family is Jewish with Mediterranean roots, have made the same boyo recipe, dough stuffed with spinach and cheese, for generations. National Public Radio/The Salt blog (12/8) LinkedInFacebookTwitterEmail this Story
  • Demand for Scandinavian lutefisk continues to decline
    As the Norwegian population in Minneapolis gets older, demand for the country's iconic, gelatinous fish, lutefisk, continues to decline. While the elderly still enjoy the pungent fish at social gatherings, younger populations don't show interest in cooking the dried cod at home. "Cultural traditions and practices are dynamic phenomena everywhere," says Kjerstin Moody, chairwoman of the Scandinavian Studies Department at Gustavus Adolphus College in St. Peter, Minn. "They are always shifting and changing." Star Tribune (Minneapolis-St. Paul, Minn.) (12/7) LinkedInFacebookTwitterEmail this Story

Sweet Potato and Sausage Soup

Nothing warms on a cold December day better than a comforting bowl of soup. Give your guests the opportunity to thaw off with this winter favorite. Sweet potatoes are softened in a savory stock, then blended into a silky smooth purée. Jones Dairy Farm sausage is then browned and mixed into the soup to add texture and its signature all-natural flavor. Get the recipe.

  Wine of the Week 
  • The perfect pick for parties: 2010 Calcu Cabernet Franc
     Zester logo
    Chile has long been a good source for just the kind of bargain reds you need in quantity for holiday parties and dinners. At $14 a bottle, the spicy, smooth 2010 Calcu Cabernet Franc from the Colchagua Valley, with its taste of red berries, hints of cocoa, and wonderfully silky texture, really over-delivers for the price. Read more. LinkedInFacebookTwitterEmail this Story
How to Innovate and Grow Your Business
Innovation doesn't have to be expensive, time-consuming, or even all that difficult. Award-winning trend expert Scott Steinberg shares 4 inspiring stories of innovation from the smallest startups up to household brand names to demonstrate how your business can learn and grow. Read the guide
  Beverage News 
  • Fresh, fun cocktails on tap for 2013
    In 2013, bartenders will focus less on constructing the most complex cocktail they can devise and more on creating a fun, simple drink meant to be enjoyed. Carbonation, meat garnishes and lower-proof liquor will abound, as well as pre-made batches of punch and bottled cocktails. Details (12/2012) LinkedInFacebookTwitterEmail this Story
  • Tangy, tart heirloom apples make artisan hard cider
    Cider-makers in California are cashing in on acidic, tart apple varieties that are relatively unknown to consumers by transforming them into delicious hard cider that mimics the tang and structure of European ciders. "What we're really trying to do is bring back cider apples and bring back cider in a different way than what Americans are used to," said cider maker Ellen Cavalli. San Francisco Chronicle (12/7) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • Global chains make their way to the U.S.
    Just as U.S. quickservice chains are looking to international markets for growth, players from other countries are finding American fans. A slew of international quickservice and fast-casual chains have opened shop in the U.S. in recent years, including YO! Sushi, Pret A Manger, Pollo Campero, and Freshii. “They are looking for markets where there is a high percentage of people dining out, such as Washington, D.C., New York City, Miami, and Chicago,” said Technomic's Darren Tristano. QSR Magazine (12/2012) LinkedInFacebookTwitterEmail this Story
  • Restaurants explore tech tools to boost service
    Consumers want the restaurants they frequent to use the technology they're familiar with to offer faster service, according to a recent Technomic survey. A growing number of eateries are obliging, with mobile and social ordering options, iPad ordering kiosks, tabletop checkout and several other tools. Forbes (12/7) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Consumers' definition of 'local' stumps cattle farmer
    Ryan Goodman, a generational rancher from Arkansas, was shocked to find out many consumers don't view his product as "local" because his cattle are shipped to farmers throughout the country, since keeping the cattle in his small county would mean a drastic oversupply of beef and devastation to his business. "My family contributes to the local economy, buying our supplies in local shops and paying all of our taxes. We are every bit a part of the local community as anyone else," he said. "Why should we be looked down upon because we make a good business decision for our livelihood when marketing our livestock?" CNN/Eatocracy blog (12/6) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • New year, new challenges: are you prepared?
    The year 2013 will bring great prosperity in the foodservice industry. That also means greater competition. How will you increase your market share? The best way is to polish your skills, expand your menu, and stay on top of food trends. You can accomplish all of this and more by coming to The Culinary Institute of America for professional development. Get started now. LinkedInFacebookTwitterEmail this Story
  • Rise to the top with a CIA Baking & Pastry Degree
    If your creativity shines in the bakeshop, our Baking and Pastry Arts programs will bring out the best in you. You’ll flex your creative muscles crafting hearth and specialty breads, desserts, pastry, pậtisserie, and confections all while being immersed in -- and inspired by -- all the treasures the Napa Valley has to offer. Inquire today and enjoy the winter amongst the lush vineyards, bountiful farms, and acclaimed restaurants that Northern California has to offer. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Alas for those that never sing, But die with all their music in them."
--Oliver Wendell Holmes Sr.,
American physician, writer and poet

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Position TitleCompany NameLocation
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefSimmons CollegeBoston, MA
Executive Chef 2SodexoBaltimore, MD
Sous ChefMaggiano’s Little ItalySan Jose, CA
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