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November 30, 2012
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  Today's Special 
  • How Next creates its unpredictable menus
    Next restaurant in Chicago is known for its ever-changing themed menus. Its current menu, "Kyoto," is predominantly seafood, but come January chef Dave Beran will premier "The Hunt," with dishes such as bear jerky and venison heart tartare, followed by several months of vegan-only meals. "My first thought [in deciding the menus] is it has to be unpredictable moving into next year. It has to be a complete opposite of what we’ve been doing," he said. Chicago Tribune (tiered subscription model) (11/29) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • Summit to explore global culinary trends
    Chefs, restaurateurs and others from the world of international foodservice will gather in Lyon, France in January for the first World Cuisine Summit. The summit, part of the Sirha conference held there every two years, will explore sustainability, international culinary trends and other issues of interest to foodies across the globe. SmartBrief/SmartBlog on Food & Beverage (11/30) LinkedInFacebookTwitterEmail this Story
Calabaza Soup With Wisconsin Limburger Cheese
Soft cheeses tend to melt best, and the softer the cheese, the quicker it melts. Brick, Limburger and Monterey Jack are semi-soft cheeses that make excellent melting choices. Serve a slice of Wisconsin Limburger Cheese atop warm roasted squash soup — the cheese will melt easily, adding an earthy flavor. Get the recipe.
  The Healthy Kitchen 
  • Americans fall short of USDA's nutritional recommendations
    Children and elderly people appeared to have healthier diets compared with younger and middle-aged adults, while Hispanics were more likely than blacks and whites to eat healthy food items, according to a study in the Journal of the Academy of Nutrition and Dietetics. However, none of the groups came close to a perfect score of 100 based on the Department of Agriculture's recommended food intake, researchers said. Reuters (11/29) LinkedInFacebookTwitterEmail this Story
  Cocktail Hour 
  • Perfect cocktail recipes made sophisticated with classic technique
     Zester logo
    Looking to throw the perfect cocktail party this holiday season? The Hearty Boys, otherwise known as Steve McDonagh and Dan Smith, have a new book with tips to show you how. The Boys are especially fans of four- or five-ingredient cocktails based around a primary liquor matched with a liqueur, a sweetener, citrus and bitter served in a small glass; they believe our drinks these days are simply too large. Check out their perfectly simple recipes for a Mistaken Negroni and a Widow's Kiss. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • New Yorkers are wild for Pappy Van Winkle bourbon
    Whiskey lovers in New York City are doing whatever it takes to score a prized bottle of Pappy Van Winkle's bourbon from the Old Rip Van Winkle Distillery in Frankfort, Ky., and the demand has gotten so high many liquor stores say the bottles never make it to the shelves. "People treat it like gold," said Elizabeth Mitchell of Southern Wine & Spirits. "It’s created a huge frenzy." New York Post (11/27), Eater (11/29) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • Who wins when boomers dine out more?
    Baby boomers are dining out more, driving sales at Panera and other chains while putting a strain on quickservice chains that have traditionally catered to a younger crowd, analysts say. "Restaurants shouldn't stop marketing to the younger generation, but this older group has more money, so why not go after them?" said NPD Group's Bonnie Riggs. The Wall Street Journal (11/28) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Cold-climate farmers create tasty tomatoes indoors
    Farmers from New England to the Midwest are using greenhouses to recreate juicy, summertime tomatoes even while temperatures continue to drop. Instead of bland tomatoes shipped from thousands of miles away, grocery stores and restaurants will have freshly-harvested produce direct from local farmers, retaining more flavor and nutrients. National Public Radio/The Salt blog (11/29) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • The Professional Chef discovers canola oil
    Give trans-fats the boot from your holiday menu! Check out the CIA's online e-learning resource to learn how to choose fats wisely. Replacing hydrogenated fats with canola oil can dramatically improve the healthfulness of your menu. Featured recipes include Trans Fat-Free Canola Pie Dough, Lemon Vanilla Bean Canola Oil Pound Cake with Emulsified Berry Sauce, and Chiffon Sponge Cake. Watch and learn as Chef Almir Da Fonseca prepares these and many other recipes with canola oil! 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 
The robbed that smiles, steals something from the thief."
--William Shakespeare,
British playwright

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Position TitleCompany NameLocation
Executive ChefSimmons CollegeBoston, MA
Executive Chef 2SodexoBaltimore, MD
Sous ChefMaggiano’s Little ItalySan Jose, CA
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