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

March 8, 2013
Sign upForwardArchiveAdvertiseRead more at SmartBrief.com
 
  
  Today's Special 
 
  • 7 U.S. cities that boast a bright culinary future
    Nashville, Tenn., Salt Lake City, Utah, and Charleston, S.C., are just a few cities that have been pegged as the next sites of significant culinary development in the U.S. "Fifteen years ago when I got here, there wasn't a local food movement at all. What jump-started Charleston is that we have a very savvy clientele that includes many tourists -- their tastes were a little more sophisticated," chef Mike Lata said. "Couple that with the resources that we have -- we have the local seafood, and we have a really long growing season farmwise. It was really easy to provide an authentic dining experience based on what we could find locally." Zagat.com (3/6) LinkedInFacebookTwitterEmail this Story
Mediterranean Grilled Idaho® Potato Salad with Seafood
Shrimp and scallops blend beautifully with the wholesome, natural taste and texture of grilled Idaho® Russets, green beans and onion rings. The proof is in the plate — health and enjoyment can go hand in hand. Visit IdahoPotato.com for other nutritious recipes and menu tips.
  Culinary News 
 
  • Doughnuts roll onto more dessert menus
    Artisanal doughnuts made fresh with premium ingredients are bursting onto dessert menus in casual and high-end establishments alike, appearing on 27% more menus in the entire restaurant sector compared with 2008 and 100% more just in the fine dining sector, according to research firm Datassential. "People are always looking for anything that is tasty, that is sweet, that is not a cupcake," said Tom Henneman, co-owner of Federal Donuts in Philadelphia. "A hot, fresh doughnut -- you can't beat it." Nation's Restaurant News (free registration) (3/7) LinkedInFacebookTwitterEmail this Story
  • Other News
Wake up your eggs with TABASCO®!
Let your customers try a new twist on the familiar. Classic Eggs Benedict with TABASCO® brand Original Pepper Sauce adds the perfect flavorful spice to wake up eggs. To find more ways to innovate your breakfast menu,
click here for more recipe ideas!
  The Healthy Kitchen 
  • French Laundry chef releases in-store gluten-free products
    French Laundry's research development chef, Lena Kwak, is launching a gluten-free line of flour, waffle mix and pizza-crust mix at Williams-Sonoma stores called Cup4Cup. The products were initially created to satisfy the restaurant's gluten-sensitive customers. "We were seeing an increasing number of guests coming in with gluten-free (needs). Chef asked me to recreate the canapes ... and we were doing bread service," Kwak said. "The reaction to the bread was so strong and powerful. People were crying. That was really touching. I sat down with chef and told him the story. It really resonated -- how do we share this with the world?" San Jose Mercury News (Calif.) (free registration) (3/6) LinkedInFacebookTwitterEmail this Story
  Cocktail Hour 
  • Beer lovers get all hopped up on hop vodka
     Zester logo
    First came Charbay Hop Flavored Whiskey, which blended Racer 5 IPA beer into an alembic-pot-distilled whiskey aged in French oak barrels. San Francisco-based Anchor Distilling, the spirits division of world-famous Anchor Brewing, is continuing the trend with the world’s first hop vodka, Hophead. Read more. LinkedInFacebookTwitterEmail this Story
  A Side of Business 
 
  • Software acts as restaurants' data Copilot
    Eli Chait, who grew up in and around his dad's restaurant, co-founded Copilot Labs to help restaurateurs use their data to grow. The firm's software analyzes an array of data including sales volume and table turnover at every point in the day, to help operators determine strengths and weaknesses. San Francisco Chronicle (3/7) LinkedInFacebookTwitterEmail this Story
 
  Star Ingredient 
  • How to choose the right honey for the job
    Honey is the perfect natural ingredient to add to salad dressings, create a glaze for smoked ham or drizzle on fruit, but make sure you're using the right variety, Janet McCracken writes. Clover honey's sweetness makes it easy to add in most baked goods and salads, but wildflower honey's flavor is best used in savory foods, such as a honey-mustard sauce. Bon Appétit online/The Feed blog (3/7) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Menus of Change: Good for you, good for the planet
    If you have every wondered how to make foods that are good for you, good for the planet, and craved by your customers, you’ll get the answers at Menus of Change. This new initiative from the CIA and the Harvard School of Public Health combines scientific insights with nutritional information and environmental data to help culinarians navigate the ever-changing marketplace. Armed with what you will learn at Menus of Change, you’ll be in a position to make the choices that matter most as we lay the course to a healthier population and more sustainable environment. Join us for Menus of Change, June 10-12, in Cambridge, Mass. LinkedInFacebookTwitterEmail this Story
  • Get the credential that gives you the edge
    Many professionals find that they need something more when faced with the task of leading a food and beverage operation, even though they're highly skilled and educated in their areas of expertise. The CIA has the solution -- the Accelerated Culinary Arts Certificate Program (ACAP) -- a great way for you to get in touch with your "inner chef". Get started on a credential that opens up a whole new world of opportunity in your career. Get started today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Hope never abandons you, you abandon it."
--George Weinberg,
American psychologist, writer and activist


LinkedInFacebookTwitterEmail this Story

 
Position TitleCompany NameLocation
Grill Sergeant Jackson Family WinesHealdsburg, CA
Summer Farm ChefHarmony Valley FarmViroqua, WI
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Executive Sous ChefMelville Marriott Long Island, NY
Future Opportunities Nationwide - Kitchen ManagerCheesecake FactoryMultiple Locations, United States
Director, Materials and FoodGate GormetSan Francisco, CA
Product Development ChefReser's Fine FoodsBeaverton, OR
Director of Room Service/In Room Dining The Ritz-Carlton Hotel Company LLC Greater Los Angeles Area, CA
The Purchasing Buyer - Non Food and BeverageThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Manager In Training (MIT) - Teaching KitchenThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director of Residential Dining Operations Harvard University Cambridge, MA
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
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 (917) 605-0413
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
 
 
© 1999-2013 SmartBrief, Inc.® Legal Information