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March 11, 2013
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  Today's Special 
 
Sharp Sweet Jones Ham & Wisconsin Cheese Sandwich
Think you're serving just ham & cheese? Think again. Every ingredient used in this recipe offers a unique layer of flavor for a sandwich that's both sharp (Wisconsin Horseradish Cheddar!) and sweet (apples, mango chutney, and of course, juicy, savory slices of Jones Cherrywood Glazing Ham or Cherrywood Slicing Ham). Add spinach and serve on sourdough. Get the recipe.
  Culinary News 
  • Restoring Hawaii's taro crop
    The University of Hawaii is pushing the importance of poi, the food made from mashed taro root that sustained the first Hawaiians hundreds of years ago, by teaching residents how to grow the crop in their backyards. "This is a very important crop, culturally," says Jayme Grzebik, urban horticulturalist. "It's something that brings the family together, like shucking corn, maybe." National Public Radio/The Salt blog (3/10) LinkedInFacebookTwitterEmail this Story
  • Research chefs play integral role in food product development
    Food manufacturers, aware of consumers' growing culinary savvy and interest in authentic ethnic meals, have hired chefs to help produce new products to release to their entire market or tailored for specific customers. "I'm actively involved in bringing new product concepts from my research, dining experiences or from experimenting in the test kitchen," said Joe Ascoli, research chef at Kettle Cuisine Inc. "I then take the lead in shaping those concepts into bench-top prototypes for testing and evaluating, and am an active participant in gathering operator and consumer feedback." Food Processing (3/8) LinkedInFacebookTwitterEmail this Story
  • Other News
  The Healthy Kitchen 
  Wine of the Week 
  • Jacquart Champagne’s Vins Clairs intrigue at London tasting
     Zester logo
    A recent London wine-tasting of the latest Jacquart Champagne offerings demonstrated yet again that the quality and style of a Champagne depends upon the talent of the winemaker for blending. Tasting vins clairs, the still wines that form the Champagne’s blend before the production of bubbles, is an intriguing and demanding exercise, and it shows just how bubbles can soften what would otherwise be rather severe flavors. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  A Side of Business 
  • Sushi brand finds success at the grocery store
    Genji Sushi launched in 1997 and today operates 165 units, all of them located inside Whole Foods Markets. The partnership of the separately owned brands has proven profitable for both, but such arrangements also come with challenges, said consultant Gary Stibel. "You lose a lot of freedom, but you do it because it’s good for your business. If you do a deal like this, the freedom lost is worth the benefits you gain." QSR Magazine (3/2013) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Guinness adds hearty, earthy flavor to St. Patrick's Day fare
    St. Patrick's Day revelers are sure to down many pints of Guinness this upcoming weekend, but chances are they'll be enjoying the stout in their meals as well as chefs use the beer in everything from meaty burgers to cakes and ice cream. "It has a rich spectrum of uses," said Paul Hartley, who authored a book on the beer. "It's this rounded velvety feel and it fuses with all the right things. Like oysters and blue cheese and chocolate. From time to time, I marinate chicken in Guinness and lime and grill it. It brings all that to life." Telegram & Gazette (Worcester, Mass.) (3/10) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Expert food and beverage consultants
    Since 2005, CIA Consulting has delivered market-ready products and services and expert culinary training to hundreds of clients in the foodservice and hospitality industry and beyond. Now it’s your turn! Find out how partnering with the master chef-consultants of CIA Consulting can help you innovate your business into the future -- visit us today. LinkedInFacebookTwitterEmail this Story
  • Top-shelf credential and career opportunities
    During the CIA’s Accelerated Wine and Beverage Program, you’ll experience the world of wines and beverages in one of the most inspiring settings -- California’s legendary Napa Valley. You’ll walk the vineyards, develop your palate in our extraordinary Rudd Center for Professional Wine Studies, and learn with others who share your passion. AWBP will give you the best, hands-on education The Culinary Institute of America is known for the world over. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
The greatest way to live with honor in this world is to be what we pretend to be."
--Socrates,
Greek philosopher


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Position TitleCompany NameLocation
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Manager In Training (MIT) - Teaching KitchenThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Future Opportunities Nationwide - Kitchen ManagerCheesecake FactoryMultiple Locations, United States
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Click here to view more job listings.

  
 
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