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November 14, 2012
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  Today's Special 
  • Chefs modernize traditional Thanksgiving side dishes
    America's obsession with farm-to-table dining is allowing chefs to be more creative when it comes to Thanksgiving Day side dishes, as long as they pay homage to a traditional ingredient. "People always want traditional in Thanksgiving, so you have to respect that," said Matt Jennings, the chef and a co-owner of Farmstead and La Laiterie in Providence, R.I. "Squash in New England is as traditional as it gets." Jennings is serving a spiced-up variation of squash this year, with several different varietals all covered in a pureed pumpkin seed dressing. The New York Times (tiered subscription model) (11/13) LinkedInFacebookTwitterEmail this Story
OSCAR MAYER Bacon adds delicious appeal to your menu
Everything's Better With Bacon!—especially when crispy crumbles of top-quality OSCAR MAYER bacon are sprinkled atop a toasty flatbread. Great as an appetizer or entrée, our Fig & Prosciutto Flat Bread adds a touch of elegance to any menu. Click here for this and other creative bacon recipes. Plus, save up to $225 if you order before time runs out.
  Culinary News 
  • Stuffed squash makes unique and tasty side dish
    Grab a dark blue, big-bellied Hubbard squash, carve out the inside, fill it with risotto, vegetables and spices and bake for several hours for a unique and interesting dish. "The flavors meld nicely yet retain their individual qualities," said Lisa Jorgenson, who makes the squash each year. "That’s what I like about it. I rarely have leftovers." The Washington Post (11/14) LinkedInFacebookTwitterEmail this Story

Cherry Hardwood Bacon & Duck Tamales with Ancho Relish

This upscale twist on a traditional Mesoamerican dish features the distinct flavor of Jones Dairy Farm Cherry Hardwood Bacon with shredded duck and corn masa. A sweet and spicy relish loaded with ancho peppers, cherries and vegetables complements the richness of the meaty tamale. It's a unique dish your diners are sure to come back for, time and again.
Get the recipe.

  The Healthy Kitchen 
  • CIA graduate tapped to improve high school cafeteria
    When CIA-trained chef Jerry Carr saw what the students at his old high school, Spencer-Van Etten in Spencer, N.Y., were eating in the cafeteria, he jumped at the chance to change it. Since taking over the school's food service in May, Carr has brought more variety to the menu, including a fresh salad bar, produce purchased from local farmers and made-from-scratch entrees filled with nutritious ingredients. The Ithaca Journal (N.Y.) (11/13) LinkedInFacebookTwitterEmail this Story
  • Having carbs mostly at dinner lowers weight, inflammatory markers
    Participants who ate carbohydrates mostly at dinner showed lower hunger scores compared with those who ate carbohydrates throughout the day, a study indicated. Researchers also noted better weight, waist circumference and body fat measures and biochemical and inflammatory markers in those who ate carbohydrates at dinner than those in the control group. The findings appear in Obesity and in Nutrition, Metabolism and Cardiovascular Diseases. Yahoo/Asian News International (11/13) LinkedInFacebookTwitterEmail this Story
  The Worldly Chef 
  • Make your own ghee for authentic, Indian homemade taste
     Zester logo
    Classic Indian cooking always calls for ghee, or clarified butter. This staple is widely available in stores, but often expensive in the United States. I often splurge and buy ghee imported from India, only because the cows (or water buffaloes, depending on where the milk came from) graze on a different diet and the ghee has a unique flavor not found in America’s dairy land. But making your own is well worth the time and patience. Learn how to make this yourself for a sublime treat. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Career opportunity rises with craft beer growth
    Restaurants and bars are hiring craft beer experts to help patrons pair beer with food and create beer menus that can be as elaborate as ones for wine. Trade groups including the Brewers Association and the Master Brewers Association of the Americas offer certification courses for beer experts. The Wall Street Journal (11/13) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • NYC eateries rally to raise Red Cross funds
    Chef Angelo Sosa donated an entire night's proceeds to the American Red Cross last week. The $10,000-plus donation from the Añejo Tequileria in New York City's Hell's Kitchen went toward helping neighbors in need after Hurricane Sandy. Around the city, eateries and groups are organizing similar fundraisers. The Wall Street Journal (11/11) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Chefs' love for seaweed leads to harvesting in England
    Marine lawyer Rory MacPhee is the first person in Britain to be licensed to obtain and sell seaweed, an increasingly popular item on upscale restaurant menus. MacPhee hopes his official status will help him profit from the increased demand for the resource, which can be found all along Britain's coastline. "Seaweed is rich in nutrients and extremely tasty -- a lot of the top chefs are beginning to use it in their dishes," MacPhee said. "It can be used in soup and bread and it’s even a substitute for bacon when smoked." The Telegraph (London) (tiered subscription model) (11/14) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • The professional chef discovers canola oil
    When you're ready to dress a salad, you need a fluid vinaigrette to coat the greens evenly. But if you're keeping the vinaigrette chilled, fluidity can be an issue. Not the case with vinaigrettes made with canola oil; they remain pourable even when cold. And if you are enhancing your vinaigrette with herbs, spices or citrus zest, canola oil's mild taste won't overwhelm your aromatics. Watch as CIA Chef Almir Da Fonseca demonstrates how to make Crab Cakes with Warm Black Truffle Vinaigrette. LinkedInFacebookTwitterEmail this Story
  • Add hands-on culinary skills to your resume
    Ever find yourself a little out of your depth in a professional kitchen? Spend 30-weeks in the CIA's Accelerated Culinary Arts Certificate Program and you'll feel cool and confident in any culinary situation! The program is designed especially for individuals who hold bachelor's degrees in hospitality/restaurant management, food science, nutrition, or similar fields of study. Learn more today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
The best way to find out if you can trust somebody is to trust them."
--Ernest Hemingway,
American author and journalist

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Position TitleCompany NameLocation
Executive ChefSimmons CollegeBoston, MA
Executive Chef 2SodexoBaltimore, MD
Sous ChefMaggiano’s Little ItalySan Jose, CA
Culnary ManagerHillstone Restaurant GroupNew York, NY
Click here to view more job listings.

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