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January 17, 2013
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  Today's Special 
 
  • Chefs wax poetic over wood-burning fires
    A growing number of chefs have fallen in love with cooking everything from meat and vegetables to bread and pizza over a wood-burning fire. "You can’t control this oven. You don’t dominate it. You have to do a dance, create a relationship with it," said restaurant M executive chef Owen Maass. "Vegetables are really, really good in the oven," he added. "Partly it’s the heat, partly the flavor from the wood." The Cincinnati Enquirer (1/15) LinkedInFacebookTwitterEmail this Story
Florida Orange Smoked Whitefish and Wild Rice Chowder
Hearty smoked whitefish, wild rice and potatoes create comforting Florida Orange Smoked Whitefish and Wild Rice Chowder. Guests will love the bright hint of Florida orange juice blended into the rich cream base. Click here for more recipes to take Florida citrus in new directions.
  Culinary News 
 
  • Single chefs opt for simple meals when cooking for one
    After spending a long day cooking rich, somewhat heavy meals at their restaurant kitchens in Washington, D.C., some single chefs rely on only a handful of ingredients and some spices to create quick, simple and often leaner meals than what they serve to patrons. "Give me an egg and some leftover rice and some staple vegetables, even just onions and garlic, and I can have a really delicious meal pretty quick," said Haidar Karoum, executive chef at Proof and Estadio. The Washington Post (1/16) LinkedInFacebookTwitterEmail this Story
  • Foodies fall in love with old-fashioned brasseries
    Restaurants modeled after the Parisian-born brasserie, a busy eatery of white table cloths, uniformed waiters and impeccable service, have become increasingly popular in the world's largest cities. New York City-based Balthazar's rising success has led owner Keith McNally to open a second location in his hometown of London. The Guardian (London) (1/16) LinkedInFacebookTwitterEmail this Story
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  The Healthy Kitchen 
 
  • Reducing sugar aids weight maintenance, research shows
    Adding sugary drinks and sweet treats can pack on an average 1.6 pounds in a year, while cutting back can achieve weight loss of the same amount, according to research published in BMJ. Researchers came to that conclusion after paring more than 15,000 studies on sugar and obesity down to 68, at the request of the World Health Organization. National Public Radio/The Salt blog (1/16) LinkedInFacebookTwitterEmail this Story
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  Beverage News 
  • The White House's most popular pick-me-ups
    What did our past presidents sip on after a long day? Bartender Jim Hewes of the Willard Hotel’s Round Robin bar in Washington, D.C., knows all the details of our leaders' drinking habits, from George Washington's love for madeira wine to John F. Kennedy's affinity for martinis. For this year's inauguration, Hewes whipped up a Blue Hawaiian made with tequila, rumored to be a favorite of President Obama. The Washington Times (1/16) LinkedInFacebookTwitterEmail this Story
  Delicious Demos From The Culinary Institute 
  • Cooking Demo: Yukari-Style Gyudon
     
    The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Check out this video on Yukari-Style Gyudon. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Yelp to list inspection scores with reviews
    Yelp partnered with San Francisco Mayor Ed Lee to create a system that lets cities upload restaurants' health inspection scores, and the site will begin attaching scores to online reviews of eateries in San Francisco and New York City. The new feature would both provide users with more information and pressure eateries with low scores to improve, the company said. Bloomberg (1/17) LinkedInFacebookTwitterEmail this Story
  • Wing prices set to soar to record highs
    Chicken wing prices are on track to rise 2% to more than $2 per pound by the Feb. 3 Super Bowl and hold steady for weeks afterward, said Koch Foods CEO Joe Grendys. Wing sales typically peak around the time of the Super Bowl, but year-round demand has been rising as more eateries add wings to the menu. Bloomberg Businessweek (1/16) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Lentils: the limitless legume
    When cookbook author James Peterson was a poor college student, he'd whip up meals using lentils -- a nutritious but downright cheap ingredient -- for dinner after class. Now that his career has taken off, Peterson still turns to the versatile legume for easy, quick meals such as a French-inspired salad or an Indian soup. Chicago Tribune (tiered subscription model) (1/16) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Vintners Hall of Fame at CIA welcomes new members
    On Feb. 18, the historic Barrel Room of The Culinary Institute of America in Napa Valley will be transformed for the seventh annual Vintners Hall of Fame event. This year’s ceremony will welcome the Class of 2013—César Chávez, Meredith "Merry" Edwards, Robert M. Parker Jr., and Frank Schoonmaker. Join wine aficionados and luminaries from around the country to celebrate the men and women who have been responsible for the growth, success, and world-wide prestige of California wine. Get more information and purchase your ticket. LinkedInFacebookTwitterEmail this Story
  • Earn a CIA degree in just 15 months!
    Have you ever wondered how a degree would affect your career? A degree from The Culinary Institute of America could take you anywhere, and an education from the industry-recognized leader is more accessible than you think. The CIA's Associate Degree Program for Advanced Career Experience (ACE) Students will give you the opportunity to get an outstanding CIA education -- and degree -- in just 15 months! Space is limited so inquire today! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Admiration is a very short-lived passion that immediately decays upon growing familiar with its object; unless it be still fed with fresh discoveries, and kept alive by a perpetual succession of miracles rising into view."
--Joseph Addison,
British writer and politician


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Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Harvard University Pastry Cook Cambridge, MA
Director Dining Programs Johns Hopkins University Baltimore, MD
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Click here to view more job listings.

  
 
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