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November 16, 2012
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  Today's Special 
  • Peruvian cuisine could be a culinary trend that sticks
    Peruvian chef Jaime Pesaque says he's glad to see Peruvian fare becoming more mainstream, and he believes it's a trend that's here to stay. "[Peruvian food's popularity] lies with the land, the weather -- it’s in our native ingredients, from corn, potatoes and hundreds of peppers ... And I think that versatility, that wide variety of ingredients and flavors within just one country has helped boost its appeal among diners across the globe," he said. NBC Latino (11/15) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • Buenos Aires chef group hosts pop-up dinners with local focus
    A group of young Argentine chefs have brought a popular trend to the Buenos Aires dining scene: pop-up dinners. The group, called GAJO, prepares six-course dinners every other month at locations around the city for a limited amount of people who find out about the events through word of mouth or social media. "Our group of chefs — each has a different style of cooking but the same spirit in that we are focused on using the most local and seasonal products we can find in our cuisine," said chef Antonio Soriano. "So we thought it would be fun to come together to cook meals for the general public." The New York Times (tiered subscription model) (11/15) LinkedInFacebookTwitterEmail this Story
  • Fire is first-choice cooking method for some chefs
    A handful of chefs are going beyond gas stoves in their homes and installing indoor wood-burning pizza ovens and upgrading their hearths with rotisseries and grilling elements. Frank Prisinzano, owner of Frank, Lil' Frankies, Supper and Sauce in New York City, spent more than $125,000 to build a custom wood-burning oven in his Manhattan apartment. He said he rarely uses it for pizza, but commonly uses it to cook suckling pig. The Wall Street Journal (11/15) LinkedInFacebookTwitterEmail this Story
  • Other News
  The Healthy Kitchen 
  • Adults get 5% of calories from alcohol, CDC finds
    CDC survey data from more than 11,000 adults show while soda and other sweetened beverages make up about 6% of their calories, alcohol accounts for another 5%. Margo Wootan of the Center for Science in the Public Interest said while non-alcoholic sweetened beverages are a bigger health problem, she is concerned the Obama administration plans to exempt alcoholic drinks from proposed restaurant labeling regulations. Las Vegas Sun/The Associated Press (11/14) LinkedInFacebookTwitterEmail this Story
  Cocktail Hour 
  • Maraschino lovers can delight in the classic aviation cocktail
     Zester logo
    The Aviation is the perfect drink for maraschino lovers since it uses both the cherry and a maraschino liqueur. It’s a classic cocktail, the recipe for which can be traced back to the 1916 "Recipes for Mixed Drinks," calling for two parts gin, one part lemon juice, a dash of maraschino and crème de violette. That last ingredient is a story in itself, a crème liqueur with a brandy or neutral spirit base flavored with violets. The sugar content is so high that is almost like a syrup. Originally drunk alone or mixed with dry vermouth, crème de violette has slowly been making a comeback with bartenders, who haven’t had access to it until recently, when it became finally available in the United States. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Good wine, fresh spices are key to mulled wine
    There's nothing quite like enjoying a warm glass of mulled wine when there's a bite of cold in the air. Mulled wine is easy to make, but it's essential to use fresh spices, decent wine and the right amount of heat to perfect the cocktail. Also, don't overwhelm the drink with alcohol. "A lot of people use really serious, highly alcoholic zins or cabs, but I tend to use something a little lighter to medium bodied. I really like a like cotes du rhone or even a grenache," said Caroline Styne, owner and wine director at Lucques and AOC in Los Angeles. NBC News/Bites blog (11/15) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • Some eateries try taking orders on Facebook
    Restaurants have a big presence on Facebook, but only a handful are starting to experiment with letting customers place orders from the social site, with services from companies including ChowNow, NetWaiter and ONOSYS. At The Taco Spot in Charleston, S.C., digital orders are up 10% with Facebook ordering from ChowNow, said owner Lindsey Collier. (11/15) LinkedInFacebookTwitterEmail this Story
  • If word of mouth goes unmeasured, does it make a sound?
    Restaurant operators know how important word-of-mouth is to driving traffic, and many increasingly depend on social media to spread the word, but a new survey shows many are struggling to figure out exactly how to measure the return on their social media investments. "Operators who can measure the impact of word of mouth to their restaurant marketing plan can build on that knowledge and drive even better ROI," said Jaime Oikle, owner of (11/15) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
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  • Add hands-on culinary skills to your resume
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Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
One thing I am convinced more and more is true and that is this: The only way to be truly happy is to make others happy. When you realize that and take advantage of the fact, everything is made perfect."
--William Carlos Williams,
American poet and physician

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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
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