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

December 28, 2012
Sign upForwardArchiveAdvertise
  Today's Special 
  • Healthfulness dominates predictions of 2013 food-product trends
    Food manufacturers can expect rising commodity prices and an increased focus by lawmakers on salt, fat and sugar levels as obesity continues to climb in 2013, Leatherhead Food Research predicts. An overall trend toward health and wellness is expected to provide growth areas in natural foods, functional foods, low-fat and low-sugar food products, Fair Trade products and food products with health benefits specifically geared for seniors, Leatherhead predicts. (U.K.) (12/27) LinkedInFacebookTwitterEmail this Story
Is your menu on Google, Yelp, & everywhere else?
Take control and have your customers find accurate menu items and prices. When you change your menu in your restaurant, change it online, too. Manage all of your digital menus from one place. Learn how with the Yext Knowledge Engine.
  Culinary News 
  • Is raclette ready to take off in the U.S.?
    Raclette, which is both the name of a cheese and of a dish made from it, may be poised to gain popularity in the U.S. One piece of evidence: The Leelanau Cheese Company in Michigan has quadrupled its production of raclette since it started offering the cheese in the mid 1990s. "Think of the '70s when fondue became all the rage. Raclette is next maybe," said Nora Weiser of the American Cheese Society. Daily Herald (Arlington Heights, Ill.) (12/27) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Vegan restaurant gets its sauces into Williams-Sonoma
    Williams-Sonoma is set to begin selling three sauces bearing the name Vedge, which comes from a vegan restaurant in Pennsylvania. The partnership began after a Williams-Sonoma executive ate at Vedge, but it took a while for Rich Landau, the restaurant's chef, to create sauces that Williams-Sonoma liked. "I'll give them credit. They're not wishy-washy. They know what they want," Landau said. The Philadelphia Inquirer (12/26) LinkedInFacebookTwitterEmail this Story
  • Antibiotics in KFC chicken raise alarms in China
    Chinese authorities vowed crackdowns on food safety violators following a report from China Central Television that Shanghai suppliers to Yum! Brands were incorrectly using antibiotics. A subsequent test of raw chicken from the KFC arm found antibiotic levels within government limits but high levels of an antiviral drug with no government limit. The Wall Street Journal (12/27) LinkedInFacebookTwitterEmail this Story
  Cocktail Hour 
  • A cocktail recipe that's just what the doctor ordered
    Considering that we like to overindulge during the holiday season, wouldn't it be great if there was a cocktail that could cure what ails us? Alex Ott thinks so. An organic chemist and master mixologist who has created cocktail menus for restaurants and bars around the world, Ott’s new book, “Dr. Cocktail: 50 Spirited Infusions to Stimulate the Mind & Body,” offers entire sections devoted to hangover cures, healing juices, anti-stress cocktails and health elixirs. Among his favorite finds was the healing power of chamomile. Check out his recipe for a Tranquili-Tea cocktail featuring chamomile, cider and Cognac. (12/20) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Contest awards the top Korean liquors
    Many brands of Korean liquor were judged as part of the Korean Traditional Beverage Fair in October. Myeongin Andong Soju claimed the top spot for distilled soju; other award-winning beverages included Gosorisool and JinSim Korea Red Ginseng Wine. The Korea Herald (Seoul) (12/27) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • The holiday season brings more new tastes to quickservice menus
    Quickservice chains roll out more new items in November than any other month of the year, often opting to add flavors that reflect the holiday season, according to Technomic. This year's lengthy lineup includes a new nationwide dessert menu at Taco Bell, seasonally flavored lattes at Dunkin' Donuts and a gingerbread cake doughnut at Krispy Kreme. (12/27) LinkedInFacebookTwitterEmail this Story
  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
  • 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 
If all misfortunes were laid in one common heap whence everyone must take an equal portion, most people would be contented to take their own and depart."
Greek philosopher

LinkedInFacebookTwitterEmail this Story

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