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December 26, 2012
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  Today's Special 
  • IBM's new computer could be next culinary genius
    A new computer from IBM may give top chefs a run for their money -- the culinary creative machine browses through millions of recipes and looks for ways to improve them. "We remix (the recipes), substitute things, do all kinds of other modifications and generate millions of new ideas for recipes," says Lav Varshney, a computer scientist at IBM. "The second step is to take those millions of ideas and find the best ones. To do that we try to predict what humans will find flavorful, based on some basic ideas from chemistry and psychology." National Public Radio/The Salt blog (12/20) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • Injured vets learn healthy cooking tips at CIA
    Sixteen wounded American soldiers attended the Healthy Cooking Boot Camp at the CIA at Greystone, learning how to cook nutritious meals, such as braised chicken, that would help them transition back to normal, civilian life. “It might take you a little longer than going to a restaurant, but over the long term it’s good for your health and your wallet,” said veteran Manuel Del Rio. Napa Valley Register (Calif.) (12/25) LinkedInFacebookTwitterEmail this Story
  • Flavorless wafers are part of a sweet Polish tradition
    Eating the flat, tasteless wafer known as the oplatek on Christmas Eve is more than just a tradition in Polish homes around the world, it's a time for the family to reconnect. At the end of Advent, family members pass around the wafers and wishing one another luck for the next year. "The sharing of this unleavened bread with another person is sharing all that is good with life," says author Sophie Hodorowicz Knab. "It's a time to tell each other, 'I love you, I care about you.' And you do it in an open area, where everyone else can see you." National Public Radio/The Salt blog (12/24) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Pizza herb helps poultry farmers go green
    America's poultry farmers are curbing their use of antibiotics and using oregano, the herb loved by pizza makers, to help their birds fight off bacterial diseases. Specially milled feed laced with oregano and cinnamon is believed to help chickens and other livestock to fight off noxious bugs, potentially resulting in a greener and healthier product for consumers. The New York Times (tiered subscription model) (12/25) LinkedInFacebookTwitterEmail this Story
  The Worldly Chef 
  • Traditional Danish dishes for Advent and Christmas
     
    The Danish Christmas is a whole month of celebrations, not only on Christmas Eve and the days after. We really mean business when it comes to Christmas, so we celebrate all four Advent Sundays before Christmas also. Every year, I have a Sunday afternoon party on one of these Sundays, where I serve homemade Christmas doughnuts that we call æbleskiver and a hot drink called gløgg, a kind of mulled wine. Check out the recipes for these Old World Christmas favorites. ZesterDaily.com (12/20) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Nielsen releases study on alcoholic beverage consumers
    Millennial consumers are most attentive to in-store displays and new product launches when it comes to alcoholic beverage marketing, according to a study from Nielsen Category Shopping Fundamentals, while Hispanic consumers tend to respond to pre-store tailored messaging. The study also found that consumers typically wait to purchase spirits until they have other goods to buy when planning a shopping trip. Convenience Store News (12/21) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • 7-Eleven eyes fresh-food market
    7-Eleven is aiming to have 20% of its sales come from fresh foods by 2015, part of a shift the convenience-store chain has been undergoing to attract health-conscious consumers and remain competitive with other outlets offering fresh food, such as Dunkin' Donuts or Starbucks. "If you can figure out how to deliver consistent quality and the products consumers want, fresh food is attractive because margins are higher, and it addresses some of the competitive issues you're facing," industry consultant Richard Meyer says. The New York Times (tiered subscription model) (12/24) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • Interested in a wine-related career?
    Get started at the CIA in the Napa Valley. In the month-long Wine Immersion, you will enjoy daily tastings, visit vineyards, spend time with winemakers, and learn from some of the wine industry’s most respected professionals. This intensive series of classes will provide you with the knowledge and confidence to jump-start your career in the wine business. Classes start March 4. LinkedInFacebookTwitterEmail this Story
  • Earn your CIA degree in New York, California or Texas
    If cooking is your passion, then the CIA's culinary arts degree programs will give you every opportunity to satisfy that passion. You’ll spend upwards of 1,300 hours in our kitchens learning the fundamentals and global cuisines while practicing new skills, techniques, and developing a command culinary methodology. And with three campus locations to choose from, you can pick the location that is best for you. Inquire today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Never get so fascinated by the extraordinary that you forget the ordinary."
--Magdalen Nabb,
British author


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Position TitleCompany NameLocation
Harvard University Pastry Cook Cambridge, MA
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefRenown Health Reno, NV
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