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November 2, 2012
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  Today's Special 
 
  • A-list chefs join call for imported seafood tracking
    Hundreds of chefs and culinary industry players including Thomas Keller and Daniel Boulud have signed a petition from conservation advocacy group Oceana calling on the U.S. government to implement mandatory tracing programs for imported seafood. The petitions notes a study that shows that as much as 70% of seafood is labelled incorrectly, sometimes as the result of fraud aimed at selling common species disguised as more expensive ones. The mislabeling also hampers efforts to make sustainable food choices, according to the petition. Los Angeles Times (tiered subscription model) (10/26) LinkedInFacebookTwitterEmail this Story
Idaho® Peruvian Potato Cakes
Idaho® Purple Peruvian Potatoes bring dramatic visual appeal to these tasty potato cake sides. Double breaded for a crispy outside and a light, creamy texture inside.
Visit IdahoPotato.com for more unique recipes and menu tips.
  Culinary News 
 
  • Artisan pizza-makers breathe new life into Naples tradition
    Artisan pizza-makers in Naples are helping to revive the standing of the city's iconic culinary offering with a renewed focus on the quality of ingredients and strict guidelines for production. Pizza-makers such as Franco Pepe have contributed by building kitchens with artisan-made wood-burning ovens and honing their baking skills to create the perfect pizza dough. The Wall Street Journal (11/1) LinkedInFacebookTwitterEmail this Story
  • A guide to the perfect cheese platter
    For a cheese platter that guests find interesting and enjoyable, choose between five and seven cheeses that fall along a range from soft to semi-soft to hard, says James Beard Award-winning author Laura Werlin, or choose the same cheese from different parts of the world. Other good tactics are to choose unusual cheeses from small producers and to use a different knife for each cheese to avoid contaminating the flavors. The Wall Street Journal (10/31) LinkedInFacebookTwitterEmail this Story
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  The Healthy Kitchen 
  • San Francisco hospital opens teaching kitchen for patients
    Chef Traci Des Jardins of "Iron Chef America" fame helped unveil the new demonstration kitchen in San Francisco General Hospital's Community Wellness Center last week with a cooking demonstration on how to make poached chicken breast with brown rice. The center is working to improve health in communities with chronic lifestyle-related issues such as obesity and diabetes by teaching patients how to build better eating habits. "People just go to Top Ramen and that kind of stuff because it's fast and it's easy and it's cheap. So we really have to change how we're educating them about food and get them more comfortable about the idea of cooking," Des Jardins said. San Francisco Chronicle (10/28) LinkedInFacebookTwitterEmail this Story
  • Parents say they're responsible for childhood obesity
    A survey by Yale University's Rudd Center for Food Policy & Obesity showed that parents think 60% of the responsibility for the rise in childhood obesity rests with them, with an unhealthy food environment as the rest of the cause. Researchers also found that about 72% of parents backed stronger school lunch standards, while 57% supported bans on TV advertisements that target young children. Los Angeles Times/Booster Shots blog (tiered subscription model) (11/1) LinkedInFacebookTwitterEmail this Story
Check out the Social Buzz around World of Flavors
SmartBrief's live coverage of World of Flavors on Storify provides a curated collection of the best social media content about the show. See it now.
  Cocktail Hour 
  • Triple-smoke whiskey fires the imagination
     Zester logo
    As we march further into the golden age of artisanal spirits, we find another example of outside-of-the-box thinking in Corsair Spirits, a micro-distillery making great stuff in two of the hottest centers of whiskey making, Bowling Green, Ky., and Nashville, Tenn. Find out how this distiller makes triple-smoke whiskey by smoking three batches of malted barley over three kinds of wood. ZesterDaily.com (10/25) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Once-forgotten Lake County seeks to build wine-growing profile
    A small but growing handful of vineyard developers have been eyeing Lake County, Napa's neighbor to the north, for its promising potential to produce Cabernet Sauvignon and other varietals. After decades of decline in the area, the Gallo family has purchased a 2,000-acre vineyard, and many other smaller entrepreneurs have been planting vineyards and trying out different varietals in the past ten years. The chief selling point for the area are grapes that can be sold at very reasonable prices compared to those in more famous nearby counties. The Wall Street Journal (10/26) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Can these tech tools help your eatery grow?
    Restaurant operators frequently face confusion about which of the latest tech tools will help them cut costs, boost sales or improve efficiency. The CEOs or founders of four new technologies, FrontFlip, Breadcrumb, Irisys and GoPago, explain what their tools bring to the table. FastCasual.com (11/1) LinkedInFacebookTwitterEmail this Story
  • Credit-card ads illustrate changing times
    Diners Club cards were an elite status symbol in ads from 1979, when only 63% of Americans had credit cards and the aim of flashing plastic was to impress colleagues, dates and the maitre d'. Flash forward more than three decades, to a time when just about everyone carries at least one credit card and ads like one for Chase Sapphire push the points and perks in an effort to win new customers. Adweek (11/1) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Wine training at its best
    How can building your wine knowledge give you a competitive edge in your career? Find out by enrolling in a professional wine studies class at the CIA at Greystone. Available classes cover virtually every aspect of the wine business, from wine region intensives to wine and food pairing. You’ll learn through insightful lectures, challenging discussions, and focused tastings. Learn more now. 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

  Editor's Note 
  • We're Storifying CIA's Worlds of Flavor
    The Culinary Institute of America's Worlds of Flavor conference began yesterday in Napa Valley. For a curated collection of the best Worlds of Flavor social media content, check out our coverage on Storify. You might just see your tweet or Instagram photo included in our coverage! LinkedInFacebookTwitterEmail this Story
  Food for thought 
Thinking is the enemy of creativity. It's self-conscious, and anything self-conscious is lousy. You can't try to do things. You simply must do things."
--Ray Bradbury,
American writer


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Position TitleCompany NameLocation
Executive ChefStonehurst ManorNorth Conway, NH
Culnary ManagerHillstone Restaurant GroupNew York, NY
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