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May 24, 2012
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  Today's Special 
 
  • Endive: the perfect pick for summer plates
    Endive may be one of the pricier chicory cousins on supermarket shelves, but its bitter leaves make it worth the splurge. Use the larger leaves to hold fillings such as herb cream cheese and salmon for an easy gourmet appetizer, and chop up the smaller inner leaves to add a little extra punch to salad. The Advocate (Baton Rouge, La.) (5/24) LinkedInFacebookTwitterEmail this Story

 
Wisconsin Mascarpone Crostini and My Mother's Tomato Conserve

Fresh summer flavors shine in this easy appetizer. Spread a crostini with buttery Wisconsin Mascarpone, top with homemade tomato conserve and garnish with a sprig of cilantro.
 

  Culinary News 
  • Step up your grilling game with smoke cooking
    Add a more flavor to grilled food by smoking it with hickory, apple or mesquite-infused wood. Smoke the food for half of its cooking time to add enough zest without clashing with the food's flavor and tenderness. "Smoke cooking is really the oldest, most primitive form of cooking. It’s nothing more than cooking with wood. In it’s simplest form, it’s adding wood chips to a grill," says Jamie Purviance, a CIA graduate and James Beard Award nominee. The Journal-Standard (Freeport, Ill.) (5/23) LinkedInFacebookTwitterEmail this Story
  • Chefs learn to embrace food photos
    Whether they've always loved the idea or merely resigned themselves to it, chefs say patrons snapping and sharing photos of their carefully created dishes is a trend that's here to stay. Chef Sean Brock said the practice "helps document our cuisine. Quite often, we'll cook a meal for someone because they ask for a tasting menu, and we'll come up with a lot of it spontaneously and I won't remember half of it at the end of the night. If someone puts that up on Flickr, then there's like a log -- it's documentation." Eater (5/23) LinkedInFacebookTwitterEmail this Story
 
  • Other News
  The Healthy Kitchen 
  • Survey shows divide between healthy intention and action
    In a survey by the International Food Information Council Foundation, 58% of Americans said they give a lot of thought to what they eat, yet 25% said they have a healthful diet. Respondents said they rely mostly on their own research and judgement in choosing what to eat, but 76% agreed that "ever-changing nutritional guidance makes it hard to know what to believe." Supermarket News (5/23) LinkedInFacebookTwitterEmail this Story
  • Las Vegas chefs create healthy, tasty school lunches
    How can American schools follow the stringent new lunch regulations while offering food that tastes good to students? Las Vegas chefs were tapped to answer this question and create their own cheap and healthy meals that could be served in the cafeteria. "We’ve got a lot of talent on the Strip, and this is a great challenge," says Gerald Trujillo, executive chef at the Luxor, who created an 800-calorie meal of whole wheat spaghetti, salad and a bowl of fresh fruit. "I think you’d see a lot of chefs jump on this." Las Vegas Weekly (5/24) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Ginger adds unique spice and scent to cocktails
    Las Vegas mixologists are adding a bit of ginger to cocktails and beers, putting a surprising, spicy zing in each sip. "Ginger is very versatile," says Michael Shetler, director of beverages at Aria Resort & Casino. "It brings out the botanicals in gin, the sweetness that comes from the sugar cane in rum and adds a citrus profile to vodka, giving character to an otherwise neutral cocktail." TheStreet.com (5/21) LinkedInFacebookTwitterEmail this Story
  Recipe Roundup 
  Featured Content 
 

  A Side of Business 
  • Veteran restaurateur talks about what it takes to succeed
    Alison Price Becker learned the restaurant business from the bottom up and did everything right to prepare for opening her New York City eatery, Alison, in 1989. Still, all her preparation wasn't enough to overcome the post-9/11 drop in business that led her to close the eatery in 2002. Price Becker, who returned to the city last year with the opening of Alison Eighteen, shares wisdom gleaned from her decades in the industry. Forbes (5/22) LinkedInFacebookTwitterEmail this Story
  Tools of the Trade 
  • Meat grinders are the key to a customized blend
    Household meat grinders may seem like a thing of the past, but they are a relatively inexpensive piece of equipment that allows cooks to customize the meat for burgers, hash, meatballs and much more. Add chunks of thick-cut bacon to the blend for hearty burgers, or blend in leftover ingredients such as potatoes and onions to create a savory casserole. The Denver Post (5/23) LinkedInFacebookTwitterEmail this Story
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  CIA Offerings 
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Most people ... discover when it is too late that the only things one never regrets are one's mistakes."
--Oscar Wilde,
Irish writer


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Position TitleCompany NameLocation
Food Talent WantedeHow Food & Demand MediaNationwide, United States
Line Sous ChefThe Pierre, A Taj Hotel, New YorkManhattan, NY
Sous ChefThe Culinary Institute of America San Antonio, TX
Assistant ManagerThe Culinary Institute of America San Antonio, TX
Exec Chef/F&B ManagerConfidentialBridgeport/Morgantown, WV
Associate Dean - Food ProductionThe Culinary Education Hyde Park, NY
Chef de Cuisine-Chop HouseSands Casino Resort Bethlehem Emeril Lagasse RestaurantBethlehem, PA
Culinary ManagersHillstone Restaurant GroupNew York City, NY
Sous Chef Full-Time-1102131Wegmans Food MarketsMalvern, PA
Sushi – Culinary Opportunities-1201390Wegmans Food MarketsMalvern, PA
Click here to view more job listings.

  
 
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