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February 21, 2013
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  Today's Special 
  • New York boasts 6 out of 10 top U.S. eateries
    Thomas Keller's French Laundry in Yountville, Calif., landed in the No. 1 spot, but six of the other top 10 restaurants named in The Daily Meal's annual best restaurants in America poll are in New York City. Gramercy Tavern came in second, and Le Bernardin, Momofuku Ssam Bar and Eleven Madison Park rounded out the top five. Reuters (2/20) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • Rabbit is latest trend in sustainable meat craze
    Rabbit dishes are springing up on menus across the country in part due to the meat's low fat and cholesterol content, but also its sustainability -- rabbits generally reproduce multiple times per year. "There was a time when customers were afraid," said Matthew Accarrino, executive chef at SPQR restaurant in San Francisco, "but now it's become the other white meat. A whole rabbit is just a few pounds; it's not like buying a 200-pound pig to get a whole animal. That makes it very manageable for a chef and a home cook." Chicago Tribune (tiered subscription model) (2/21) LinkedInFacebookTwitterEmail this Story
  • Other News
Wake up your eggs with TABASCO®!
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  The Healthy Kitchen 
  Beverage News 
  • Winery to age bottles of Cabernet under the sea
    Napa Valley's Mira Winery will test out underwater aging by sinking 48 bottles of its 2009 Cabernet Sauvignon in the Atlantic Ocean for three months. "The ocean has similar ideal elements that impact aging -- temperature, pressure, humidity, pressure motion, light -- or lack thereof -- and oxygen," said winemaker Gustavo Gonzalez. "Is there something just as impactful and interesting in aquaoir as there is about terroir? We are going to try and find out." Los Angeles Times (tiered subscription model)/Money & Co. (2/20) LinkedInFacebookTwitterEmail this Story
  Recipe Roundup 
  A Side of Business 
  • Are restaurants obligated to watch guests' waistlines?
    Restaurants are increasingly experimenting with smaller portions that help guests manage their weight while taking a smaller bite out of the budget -- but going too far may push patrons looking for bigger portions to rival establishments. This piece explores the question of whether restaurants have an ethical obligation to help keep customers on their diets. Canadian Business (2/20) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • The Professional Chef discovers Australian lamb
    From sizzling grilled lamb chops to fork-tender shanks, lamb satisfies diners' hunger for naturally raised meat. And chefs everywhere appreciate how lamb adapts to their whims. Dress it up or dress it down. Go haute with elegant medallions, or home-style with a hearty stew. Fire up the wok for a lamb stir-fry with ginger and Szechuan peppers, or stoke the smoker for a whole-shoulder barbecue. Watch and learn as Chef Tucker Bunch prepares a number of creative recipes from around the world showcasing lamb. LinkedInFacebookTwitterEmail this Story
  • Advance your career with a prized CIA degree
    In order to expand your opportunities in the rapidly changing foodservice industry, you need valuable work experience, skills and the right degree credential. The CIA is the one college with the program and reputation to optimize your education investment. The Associate Degree Program for Advanced Career Experience (ACE) students will give you the opportunity to get an outstanding education and degree in just 15 months. Inquire today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Never help a child with a task at which he feels he can succeed."
--Maria Montessori,
Italian physician and educator

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Position TitleCompany NameLocation
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
Click here to view more job listings.

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