Reading this on a mobile device? Try our optimized mobile version here: http://r.smartbrief.com/resp/ebonCfbwoceUzOkhdKtM

December 4, 2012
Sign upForwardArchiveAdvertiseRead more at SmartBrief.com
 
  
  Today's Special 
 
Hot Savings on Farmland® Wintertime Favorites.
This winter, earn up to $250 cash back on customer-pleasing Farmland® hams, roasts, and pork chops. That's $2 per case up to a total of 125 cases. Minimum rebate of 10 cases ($20). Invoices must be dated November 5, 2012, through January 6, 2013. Click here for rebate details.
  Culinary News 
 
  • Should chefs credit their sources for inspiration?
    The latest tips and tricks from chefs around the world are accessible with the click of a mouse, and some culinary leaders are upset that others are adopting techniques and recipes without crediting the creator. "Much of the conflict is due to the fact that we can share so easily in the age of the Internet. It used to be that you either had to go work or eat at a restaurant to pick up on what [other chefs] were doing," said Momofuku owner David Chang. "A lot of people spend a lot of time developing new, really cool stuff -- often not operating at a profit -- and then get their new ideas swiped by someone else without attribution." Eater (12/3) LinkedInFacebookTwitterEmail this Story
  • How to make the best nut butter
    Scratch-made nut butters are simple to make and taste better than their grocery store counterparts. Simply roast your nuts of choice, grind down to a smooth paste and add a hint of seasoning or sweetener, such as sugar or honey. Los Angeles Times (tiered subscription model) (12/3) LinkedInFacebookTwitterEmail this Story
  • Other News

 
Join the Packaging Revolution and Show Us Your Passion for YES Pack

Operators and Chefs, we want to see your love for KRAFT YES Pack! Be the star of your own YES Pack demonstration. Upload videos of YES Pack at use in your kitchen and show the world how it helps you manage costs, improve back of house efficiencies and serve up the great-tasting KRAFT Dressings your customers demand.
Learn more about YES Pack now.
 

  The Healthy Kitchen 
  • Gluten-free no longer means flavor-free
    In the past, people suffering from a wheat allergy used to have to live with bland, gluten-free alternatives. Now, innovative products such as wheat-free bread crumbs and finely-ground flours allow cooks to prepare delicious meals that satisfy even their wheat-eating guests. "A lot of people are looking for a cooking style that happens to be gluten-free that can be beautiful," said cookbook author Aran Goyoaga. "You don’t have to feel deprived." The New York Times (tiered subscription model) (12/3) LinkedInFacebookTwitterEmail this Story
FEATURED ARTICLE: Understanding the Power of the Pareto Principle
Here's how the Pareto Principle, also known as the 80-20 rule, can show you which customers you should spend the most time with. Read the article to learn more.

  Beverage News 
  • Consumers are popping fewer Champagne corks
    Sales of craft beer and artisan cider may be on the rise this year, but Champagne is experiencing a slump. Sales of French bubbly are down 5% and even the holiday festivities aren't expected to give it a substantial boost. "In 2011, France had not fully entered the crisis, but now, it's getting real," said Marc Sibard, the owner of Les Caves Augé, a longtime Paris wine shop. "Champagne is a festive drink, and this year, there's not much to celebrate." The Wall Street Journal (12/3) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Fried Rice with Chinese Sausage
     
    The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Fried Rice with Chinese Sausage. Bon appetit! LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Eateries aim to capture more holiday dollars
    Restaurant gift cards are available in more places than ever before, and restaurants are ramping up their efforts to compete for holiday shoppers this year with perks including a free Taco Bell item for every $20 spent on gift cards. More than a third of shoppers say they'll give restaurant gift cards this year, according to the National Retail Federation. CNBC (12/3) LinkedInFacebookTwitterEmail this Story
  • Are your tip rules in line with federal law?
    Restaurant owner Jesse Seager found out the hard way that what seemed a fair way to share tips was actually against federal rules. A Labor Department audit of his two Illinois restaurants determined that Seager owed servers $37,719 in back tips that had been divvied up with dishwashers. Pittsburgh Post-Gazette (12/3) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • The next healthy food trend: coconut oil
    Coconut oil is set to be the "it" healthy food of 2013 because of its heart-healthy properties and numerous uses, from moisturizing hair and skin to promoting weight loss. "It makes a great substitute for just about any other kind of fat you would normally use and is better for you than butter or canola oil, for example," said New York City nutritionist Adiana Castro. NBC Latino (12/3) LinkedInFacebookTwitterEmail this Story
  • Other News
  CIA Offerings 
  • Save on garde manger training
    Entice customers and drive sales with impressive garde manger items. Learn to make the most of these dishes with CIA training materials offered to you for a limited time at a discount. Features include detailed lessons and a variety of classic and innovative recipes. Order today and save. 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 
It is astonishing what force, purity and wisdom it requires for a human being to keep clear of falsehoods."
--Margaret Fuller,
American journalist and women's rights activist


LinkedInFacebookTwitterEmail this Story

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

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

Advertise
Publisher, Food & Beverage:  Chris Warne 212-450-7970
Job Board:  Jackie Basso (202) 407-7871
 
Read more at SmartBrief.com
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
 
 
© 1999-2012 SmartBrief, Inc.® Legal Information