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January 25, 2013
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  Today's Special 
  • Maine's shrimp season is extra shrimpy this year
    The season for capturing mini shrimp off the coast of Maine has been shortened in 2013 due to overfishing in the past few years, according to the Atlantic States Marine Fisheries Commission, but higher prices and lower supplies won't stop Maine residents from enjoying the winter delicacy. "The absolute best thing about them is that they are almost exclusively ours," said Portland-based architect Ric Quesada, who brines the shrimp in a salt solution and marinates them in olive oil and herbs before pan frying them. National Public Radio/The Salt blog (1/24) LinkedInFacebookTwitterEmail this Story
Farmland® DURoC Pork. A world of menu versatility.
The guest-pleasing taste of pork has taken menus by storm. Chefs love its versatility and put it to unique use in on-trend signature items to attract ever-adventurous guests. No other meat has been embraced by so many ethnic styles of preparation — from Cajun to Vietnamese to Eastern European to Latin.
For great Farmland® DURoC Pork recipes, click here.
  Culinary News 
  • American chefs count down the days before Bocuse d'Or
    Chef Richard Rosendale and commis Corey Siegel have been working hard for the past year preparing for the finals of the Bocuse d'Or competition in Lyon, France, which will begin on Tuesday.  Rosendale, who heads up the restaurants at the Greenbrier Resort in West Virginia, had an exact replica of the kitchen he'll be using in Lyon built on site for practice sessions. "People may think I am a little intense, but it helps me generate consistency and execute at a high level," he said. "If you saw my room at the hotel right now, you would see even my clothes for the event are neatly organized and labeled. I leave nothing to chance." Eater (1/23) LinkedInFacebookTwitterEmail this Story
Check out the Social Buzz around Sirha
Don't miss out on SmartBrief's live coverage of Sirha, The World Hospitality & Food Service Event, on Storify. To access a curated collection of the show's best social media content, bookmark this page now.
  The Healthy Kitchen 
  • Study sees benefits in small, frequent meals
    Researchers in France found study participants who ate four small breakfasts consumed fewer calories later in the day compared to those who ate a single breakfast. In the study, 20 men were presented with a buffet lunch after either eating breakfast at one sitting or eating the same amount of food, but spread over four eating sessions. National Public Radio/The Salt blog (1/24) LinkedInFacebookTwitterEmail this Story
  • A closer look at the anti-wheat movement
    "Wheat Belly" and "Wheat Belly Cookbook," which blame grain for health problems and weight gain, are best-sellers. However, eliminating a major category of food from a diet can be difficult to sustain, and wheat contains important nutrients, including fiber, protein and vitamin B. (1/23) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Canada's icewine grapes harvested when frozen
    Under a starry sky on a frigid January night in Ontario, winery workers and volunteers made their way through the vineyards plucking frozen Gewurztraminer grapes ready to be crushed and turned into icewine. The fruity wine is often served at special occasions as a complement to dessert or alongside crackers and pungent cheese. Canada is in competition with Germany and Austria for the title of the world's major producer of the sweet wine. Reuters (1/22) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Report: U.S. diners ate more meat and fish last year
    U.S. restaurant guests spent slightly more on non-meat dishes than meals with meat and seafood last year, but orders for protein-based dishes grew at a faster rate, according to an analysis from GuestMetrics. Sales of protein dishes were evenly divided between seafood, chicken and beef, the analysis found. (1/24) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Restaurants ramp up seafood training for servers
    In order to keep customers informed, restaurant owners are closely following seafood trends, bringing in guest speakers and holding pre-meal meetings to teach servers about the source and sustainability of the seafood they serve. "Things have changed so much ... menus change more often, information about where fish come from is changing," said Floyd Cardoz, executive chef at North End Grill in NYC. "It’s very important for consumers to understand the quality of the product they are given. The only way to do that is to train your staff." Nation's Restaurant News (free registration) (1/24) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Rioja: Tradition and Innovation at the Frontiers of Flavor
    Discover a land of breathtaking beauty and cutting-edge architecture, whose people live for wine. America's leading sommeliers and the professional chefs at The Culinary Institute of America weigh in with their guidance on matching Rioja's expressive red and white wines with food. All in all, it's a delightful immersion in the rich history, culture, and flavors of this storied wine region. Read more. LinkedInFacebookTwitterEmail this Story
  • Food is opportunity, and opportunity is knocking
    The CIA is the one college with the program and reputation to optimize your education investment, and winter is a great time to get started on your education at The Culinary Institute of America. Tuition grants for culinary arts majors enrolling in our winter entry dates make our outstanding New York campus even more affordable! Not only will you receive an outstanding education and prestigious degree from the world's premier culinary college, enroll in January, February, or March and qualify for our $3,000 Winter Grant. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
In youth we learn; in age we understand."
--Marie von Ebner-Eschenbach,
Austrian writer

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Position TitleCompany NameLocation
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
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