Reading this on a mobile device? Try our optimized mobile version here:

January 14, 2013
Sign upForwardArchiveAdvertise
  Today's Special 
  • Pastry chefs milk the possibilities
    Milk is a key ingredient in desserts from some of the nation's most ambitious pastry chefs, who often change its texture while highlighting its wholesome, nostalgic appeal. Philip Speer of Uchiko in Austin and Uchi in Houston has created a fried-milk dessert with a corn-flake coating, and Nicole Krasinski offers a mix of milk, cream, roasted peanuts, vanilla and dark Muscovado sugar at State Bird Provisions in San Francisco. The Wall Street Journal (1/11) 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 
  • Why white bread is the winner when it comes to taste
    Whole-wheat bread is healthier than white, but the chemical makeup of white bread makes it the taste favorite, University of Minnesota researchers say. Their study in the Journal of Agricultural and Food Chemistry found that ferulic acid in wheat bran inhibits a molecule that makes the smell associated with white bread, and that the process of making wheat bread can leave it with a bitter taste. National Public Radio/The Salt blog (1/11) LinkedInFacebookTwitterEmail this Story
  • Potato industry eyes growth
    Among U.S. consumers, 43% ate more potatoes last year than in 2011, according to research conducted by Datassential and released at Potato Expo 2013. "It's clear that consumers like potatoes; however, to a large degree, potatoes have been left behind in all the innovation in the foodservice industry," Datassential Director Maeve Webster said. "Potatoes can work well in a variety of ethnic dishes, and their popularity with consumers and potential profit margins should make them extremely appealing to operators." (1/12) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • My Healthy Meal is fresh, healthy option for Las Vegas diners
    A mild stroke at the age of 34 motivated chef Gene Villiatora to alter his lifestyle and develop healthy habits -- changes that made excel at his new job as executive chef at My Healthy Meal, a Las Vegas-based company that sells fresh, perfectly-portioned dishes diners can either eat right away or take home to heat up. "We know there’s a stigma that healthy food doesn’t taste good," he said. "But if you can substitute unhealthy flavors for natural herbs and spices, there’s a whole new realm of flavors to work with." Las Vegas Weekly (1/10) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • American distillers hop on the plum bandwagon
    The plum's strong flavors make it perfect for flavoring cocktails, but many Americans were hard-pressed to find a plum drink at their local bar -- until now. U.S. distillers from New York to Oregon are finally following in the footsteps of other countries such as China, Japan and France, which have served up plum concoctions for years, with homegrown plum gins, brandies and liqueurs. The Wall Street Journal (1/11) LinkedInFacebookTwitterEmail this Story
  • Other News
  A Side of Business 
  • Will your menu prices rise in 2013?
    Restaurants are getting more innovative in their efforts to avoid raising menu prices even as prices for beef and other commodities climb. Beef prices rose 5% last year, prompting Wendy's to experiment with premium breads instead of higher-end beef, driving chains to add more chicken and vegetarian dishes and cut portion sizes to compensate. SmartBrief/SmartBlog on Food & Beverage (1/14) LinkedInFacebookTwitterEmail this Story
  • A bad business plan is the top reason food trucks fail
    The No. 1 reason food truck businesses fail isn't due to the menu, employees or location, according to Richard Myrick, editor-in-chief and founder of Mobile Cuisine Magazine, it's having a lousy business plan in an unforgiving economy. "The business plan is what everything your mobile restaurant will do is based on. It will force you to plan ahead, think about the competition, formulate a marketing strategy, define your management structure and plan your financing, among other things," he says. "It is your roadmap to success. Do not proceed without a solid business plan." (1/10) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • Potatoes: Fresh ideas for menu innovation
    Learn about the types of new and specialty potatoes that America's potato growers are bringing to the market. With traditional brown and gold as well as red, white and blue, today's potatoes come in more colors, shapes, sizes and flavor profiles than ever. LinkedInFacebookTwitterEmail this Story
  • Earn a CIA degree in just 15 months!
    Have you ever wondered how a degree would affect your career? A degree from The Culinary Institute of America could take you anywhere, and an education from the industry-recognized leader is more accessible than you think. The CIA's Associate Degree Program for Advanced Career Experience (ACE) Students will give you the opportunity to get an outstanding CIA education -- and degree -- in just 15 months! Space is limited so inquire today! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
You will do foolish things, but do them with enthusiasm."
--Sidonie-Gabrielle Colette,
French novelist and performer

LinkedInFacebookTwitterEmail this Story

Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Harvard University Pastry Cook Cambridge, MA
Click here to view more job listings.

Subscriber Tools
Print friendly format | Web version | Search past news | Archive | Privacy policy

Publisher, Food & Beverage:  Chris Warne (917) 605-0413
Job Board:  Jackie Basso (202) 407-7871
A powerful website for SmartBrief readers including:
 Recent ProChef SmartBrief Issues:   Lead Editor:  Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2013 SmartBrief, Inc.® Legal Information