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January 23, 2013
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  Today's Special 
  • Restaurateurs serve up authentic Serbian food with a modern twist
    Chef Richard Sandoval and his partner Ivan Iricanin wanted to bring a new cuisine to Capitol Hill -- Serbian food straight from the Balkans -- but weren't sure if the heavy, meat-and-cheese centric fare would appeal to the trendy Washington, D.C., crowd. The two decided to hire a Serbian chef who could bring authentic flavors to the table with modern presentation, and plated by layering all the ingredients in a single dish. The Washington Post (1/22) LinkedInFacebookTwitterEmail this Story
Farmland® Ham. The natural choice.
Some manufacturers cut corners by using liquid smoke to flavor ham. At Farmland Foods, you can be sure every ham is permeated with real hickory hardwood. This painstaking process results in deep color and authentic taste in every naturally smoked bite. Available in a variety of grades for every use. For more information and recipes, click here.
  Culinary News 
  • German chef inspired by Hong Kong's culinary diversity
    German chef Sven Elverfeld, one of the youngest European chefs to receive three Michelin stars, spent several days in Hong Kong observing interesting techniques and flavor combinations from chefs working in every environment, from white table cloth establishments to street food eateries. "It was very interesting to see and taste so many different flavors from the simple street food to the Michelin stared restaurant," he said. "[They] all have their own character and through this Hong Kong has a huge range. So it was the diversity that amazed me." Reuters (1/22) LinkedInFacebookTwitterEmail this Story
It could be time to give your Italian the boot.
Our Roasted Garlic Italian Dressing kicks up the quality with a refreshing blend of gourmet Extra Virgin Olive Oil, white balsamic vinegar, roasted garlic and Italian herbs. All Classic Gourmet® Inspirations Dressings are gluten free with no added MSG, high fructose corn syrup, artificial flavors, colors or preservatives.
Learn more.
  The Healthy Kitchen 
  • Study: Children who spend more time at dinner table weigh less
    Children who eat with their families for at least 20 minutes four times a week have lower body weight than those who stay at the table for only 15 to 17 minutes, according to a study in Economics and Human Biology. The results suggest communication and scheduled meal times play key roles in children's weight, researchers said. (1/22) LinkedInFacebookTwitterEmail this Story
BOCA Burgers Serve Up the Flavor All Lent Season Long
BOCA offers a deliciously easy meatless alternative to beef burgers. Simply swap a BOCA patty into any existing burger build and create a flavorful, meatless burger consumers can really sink their teeth into throughout the Lenten season and beyond. Learn more.
  The Worldly Chef 
  • New seasoning emerges from southern Japan
     Zester logo
    In the city of Saiki on the southern Japanese island of Kyushu, an old process is being used to make a popular new seasoning. Inoculating rice with A. oryzae spores was originally done to create miso, soy sauce and amazake, and now it is the method for making shio-koji, a koji-salt-based seasoning that can be used for flavor or to tenderize meat and seafood. LinkedInFacebookTwitterEmail this Story
How does Qdoba control their online menus?
Wednesday October 25, 1PM ET
With the rise of voice search and smart devices, diners are searching for and expecting to find rich details about your restaurant and menu items more than ever. Listen in to our webinar with Qdoba, and find out how they use Yext to drive business by making these devices their new storefront.
  Beverage News 
  • Bartenders are the inspiration for new spirits line
    A group of former bartenders and spirits lovers came together to create a liquor line that not only appeals to drinkers but to the bartenders who serve them. The bottles have a ridge on the neck that make it easier to grab, with mouths designed so pour spouts won't fall out, and the bottles have ounce and liter measurements so mixologists can reuse to them to hold juices and syrups. "It’s about creating the tools that make [bartenders'] lives better," said Dushan Zaric, one of the partners of the 86 Co. spirits line. The New York Times (tiered subscription model) (1/22) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Food trucks for sale on eBay
    A growing number of disillusioned food truck operators are turning to eBay to sell their mobile kitchens. Still, the trend remains hot for those not deterred by the hurdles. "I think that food trucks are amazing in that way that they can incubate a hospitality concept. They're really hard to run, they're really hard to scale. But they really give you great proof of concept," said David Weber, co-founder of Rickshaw Dumpling and founder and president of the NYC Food Truck Association. The Huffington Post (1/18) LinkedInFacebookTwitterEmail this Story
  • Upscale burger joints put bison on the menu
    The Counter is adding bison burgers as a year-round option at its 33 restaurants, and national chain Red Robin is considering a similar move, the latest signs that love for the lean meat is growing. Several upscale burger joints around the country have put buffalo meat on the menu, including Abbey Burger Bistro in Baltimore and Bareburger in New York City. (1/23) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Buckwheat: nutritious and versatile
    Buckwheat sales are growing by leaps and bounds as health-conscious consumers snatch up roasted groats and flours to replace wheat in recipes. Although buckwheat is known for its robust taste, it can be tamed to create mild pancakes or used in all its earthy glory in savory dishes such as clams-and-pasta. The Washington Post (1/18) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Worlds of Flavor 2012 videos available online
    Registration for the 16th Annual Worlds of Flavor International Conference & Festival is open. You can also now view cooking demonstrations from 40 chefs and international food authorities who participated in 2012. For just $7.99, you’ll have instant, unlimited access to all 12 general sessions from The Arc of Flavor: Re-Imagining Culinary Exchange, from the Mediterranean and Middle East to Asia. Watch Khulood Atiq -- the first woman chef in the United Arab Emirates -- preparing her special Emirati spice blend, Ángel León from Spain using plankton in his cooking, and William Wongso discussing the use of herbs across the 17,000 islands of Indonesia. Purchase unlimited access to these videos today. 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 
Lend yourself to others, but give yourself to yourself."
--Michel de Montaigne,
French writer

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Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
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