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January 24, 2013
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  Today's Special 
 
  • Sit down restaurants add to-go options for busy diners
    Sit down restaurants, from tiny 20-seat specialty eateries to upscale, stately dining rooms, are adding takeout menu options to appeal to the busy working lunch crowd that doesn't want to unplug from work to have a decent meal. Jeffrey Buben, owner of Woodward Table in Washington, D.C, opened an express version of the restaurant outfitted with Wi-Fi and phone charging stations to stay ahead of his lunchtime competition. "It’s an incredible learning curve for us; there’s a lot of rethinking of what people want," he said. Express/The Washington Post (1/24) LinkedInFacebookTwitterEmail this Story
Florida Orange-Jalapeño Cornbread
Amaze customers with this contemporary take on a traditional Native American meal. Florida Orange-Jalapeño Cornbread gives a pepper kick to elevate this shareable dish. For more recipes that take Florida citrus in new directions, click here.
  Culinary News 
 
  • Will African cuisine be the next big flavor movement?
    In his new book, author Josh Schonwald predicts that sub-Saharan African cuisine will make a big impact on the dining industry in the next 20 years, as adventurous foodies clamor for exotic food that has yet to enter the mainstream. Schonwald, who dines frequently at African eateries in Chicago, said people should take advantage of their local, ethnic eateries now. "This is an opportunity to try something before it's translated by the food industry," says Schonwald. "You have a different experience now. I find it exhilarating to go to a place like this. It is so geared on focusing on the community, it's a cultural experience." Chicago Tribune (tiered subscription model) (1/24) LinkedInFacebookTwitterEmail this Story
Win with PHILADELPHIA World Food Championships recipes!
Captivate your customers with this recipe for Four Cheese Bacon Mac 'n' Cheese — a top-competitor from the World Food Championships Side-Dish Competition featuring America's #1-selling cream cheese1. Create this and other inspiring dishes and get up to a $150 rebate on your next order of PHILADELPHIA! For recipe and rebate form, click here.
1ACNielsen, latest 52 WE 9/30/12
  The Healthy Kitchen 
 
  • Smaller bites might counter distraction-related intake
    In a study, participants who ate soup while watching an animated film had higher food intake, but those who took smaller sips ate 30% less than those who took bigger sips. The results demonstrate that taking smaller bites might curb consumption, researchers wrote in PLoS One. HealthDay News (1/23) LinkedInFacebookTwitterEmail this Story
  • Other News
Meatless Fridays Have Met Their Match During Lent
Attract a greater number of the nearly 78.2 million self-identified Catholics in America who honor meatless Fridays during Lent with BOCA — the deliciously easy meatless alternative to beef burgers.* Earn a FREE Case of Boca Burgers Now. Offer ends March 31, 2013
*Center for Applied Research in the Apostolate, January 2012
  Beverage News 
  • Brewers inspired by rock 'n roll
    Some brewers are fermenting beverages inspired by musicians, such as Stillwater Artisnal Ales' saison served in a bottle with a label reminiscent of an album cover and complete with a QR code that, when scanned, pulls up a music video on a smartphone. "The more we can bring other artistic elements into the world of beer, the more it is validated as being a possible art form and not just a manufacturing industry," said brewer Brian Strumke. The Washington Post (1/22) LinkedInFacebookTwitterEmail this Story
  Recipe Roundup 
  A Side of Business 
  • Dinner Lab brings diversity to New Orleans dining scene
    Transplanted New Yorker Brian Bordainick launched Dinner Lab after he moved to New Orleans from New York and missed the diversity of restaurant options. The company recruits talented cooks and provides members-only pop-up meals at non-traditional venues, in the hopes of winning fans for their fare and paving the way to eventually operating their own restaurant kitchens. The Sun Herald (Biloxi-Gulfport, Miss.) (1/22) LinkedInFacebookTwitterEmail this Story
  • Eateries take different tacks with photo-snapping guests
    Foodies who want to share photos of each course before taking a bite are welcomed into chef David Bouley's kitchen to take their photos as the dishes come out, which keeps the photo snappers happy without disrupting the dining room. Other eateries have gotten much stricter, including Per Se, Le Bernardin and Fat Duck, which discourage the distracting practice and Momofuku Ko, which bans it altogether. The New York Times (tiered subscription model) (1/22) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Carrots: perfect in light or hearty fare
    Chefs appreciate carrots' simplicity and adaptability to sweet and savory meals alike. Tyler Florence uses pureed heirloom carrots atop ahi tuna while chef Patrick Mulvaney puts baby carrots on top of arugula and frisee salad served up with a rib-eye steak. The California chefs live in the country's carrot capitol. The state produces about 80% of the nation's carrot supply. The Sacramento Bee (Calif.) (free registration) (1/23) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Sweet potato made Pacific voyage nearly 1,000 years ago
    After studying the DNA of more than 1,200 sweet potatoes, researchers have discovered that the South American vegetable traveled to Polynesia hundreds of years before Europeans crossed the Pacific Ocean. "There's a lot of evidence accumulating over the last 10 years that the Polynesians made landfall in South America," said archaeologist Pat Kirch. National Public Radio/The Salt blog (1/23) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Experience the ultimate wine country vacation
    Attend Wine Lovers Boot Camp at the CIA in the beautiful Napa Valley. Here you can immerse yourself in the culture of one of the world's most revered regions for food and wine. Don’t miss the opportunity to enjoy a California wine country vacation unlike any other. Reserve your seat 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
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  Food for thought 
All news is an exaggeration of life."
--Daniel Schorr,
American journalist


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Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
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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