Reading this on a mobile device? Try our optimized mobile version here: http://r.smartbrief.com/resp/eneiCfbwocfEiIplJqWR

March 12, 2013
Sign upForwardArchiveAdvertiseRead more at SmartBrief.com
 
  
  Today's Special 
 
  • Report: Menus incorporate international flavors
    Restaurant menus are increasingly adding authentic international foods and flavors, from quinoa and coconut water to farm-raised seafood and salty sweets, according to CCD Innovation and Packaged Facts. "Separating out what we used to call ethnic food from mainstream fare is no longer relevant. We are living in a multicultural culinary era," said CCD CEO Kimberly Egan. FastCasual.com (3/11) LinkedInFacebookTwitterEmail this Story
So many flavors. One perfect ingredient.
Almonds can be the highlight of any flavor profile. From bacon and chilies to chocolate and spice, the crunch and flavor of almonds complement them all.
Find more inspiration here.
  Culinary News 
  • Boston transplant honors Northeastern cuisine at Hollywood eatery
    Jason Travi, who cut his teeth working in some of Los Angeles' most famous restaurants such as Spago and La Terza, recently opened Littlefork in Hollywood, a tribute to his Boston heritage that serves oyster sliders, homemade chowder and clams casino with products shipped from the Northeast. "We are getting ready to start using Ipswich clams, one of my favorite foodstuffs from New England. We're still playing around with them," Travi said. "We buy [maple syrup] direct from a farm in Vermont in 5-gallon batches. We use it in marinades, brines, vinaigrettes and sauces." Los Angeles Times (tiered subscription model)/Daily Dish (3/11) LinkedInFacebookTwitterEmail this Story
  • Other News
  The Healthy Kitchen 
  • New rules for muscle cuts under consideration
    Under new rules proposed by the Department of Agriculture, muscle cuts would not be allowed to be mixed, and information about where the animal was born, raised and slaughtered would be required on the label. "USDA expects that these changes will improve the overall operation of the program and also bring the current mandatory COOL requirements into compliance with U.S. international trade obligations," said Agriculture Secretary Tom Vilsack. Supermarket News (free registration) (3/11) LinkedInFacebookTwitterEmail this Story
  Featured Chefs with Plate 
  • Who's in and who's out: Chef Shuffles for the week of March 8
      
    It was a rough week for a few big names: A fire struck Chez Panisse while Noma was cited for sanitation issues after 67 guests fell ill. Meanwhile, Carbone opened in New York City, Dominique Macquet branched out in New Orleans, and Ludo Lefebvre made a hire for Trois Mec in Los Angeles. Read more. LinkedInFacebookTwitterEmail this Story

  Beverage News 
  • Other News
  What's Cookin' at The Culinary Institute 
  • Korean Braised Short Ribs
     
    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. Try this recipe for Korean Braised Short Ribs. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Report: Burger chains did bigger business in 2012
    The seven biggest U.S. burger chains saw sales of more than $124 billion worldwide and $63.57 billion at home, with all of the chains booking a rise in same-store sales. McDonald's held its place at the top of the list, with Burger King and Wendy's in second and third respectively. BurgerBusiness.com (3/11) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Chef Juan Mari Arzak brings his take on local to London
    European chef Juan Mari Arzak has opened a restaurant in London, Ametsa, an offshoot of his three Michelin-starred eponymous restaurant in San Sebastian, Spain. "You always have to adapt to the place you are going to, so our idea of a very locally based cuisine is one thing in San Sebastian and may be something else in London," Arzak said. "For example, if we can’t find the sort of hake we want but we see some really good mackerel here, we’ll adapt it. And we’ll think this sauce works really well with this fish. So we’ll be doing things here that have evolved from what we’ve done at Arzak." Bloomberg Businessweek (3/12) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Dutch chef is smitten with sea urchin
    Sea urchin is the ingredient of choice for chef Richard Ekkebus, owner of Amber in Hong Kong, who serves the intriguing animal either as a raw appetizer or cooked with eggs. "From the first time I tried it while working at Guy Savoy, I fell in love with it," Ekkebus said. "The taste is incomparable. It has a strong iodized and outspoken taste. Either you love it or you hate it." TheMalaysianInsider.com/Agence France-Presse (3/11) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Menus of Change: Good for you, good for the planet
    If you have every wondered how to make foods that are good for you, good for the planet, and craved by your customers, you’ll get the answers at Menus of Change. This new initiative from the CIA and the Harvard School of Public Health combines scientific insights with nutritional information and environmental data to help culinarians navigate the ever-changing marketplace. Armed with what you will learn at Menus of Change, you’ll be in a position to make the choices that matter most as we lay the course to a healthier population and more sustainable environment. Join us for Menus of Change, June 10-12, in Cambridge, Mass. 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 
We are all worms. But I do believe that I am a glow-worm."
--Winston Churchill,
British prime minister


LinkedInFacebookTwitterEmail this Story

 
Position TitleCompany NameLocation
Grill Sergeant Jackson Family WinesHealdsburg, CA
Summer Farm ChefHarmony Valley FarmViroqua, WI
Executive Sous ChefMelville Marriott Long Island, NY
Director of Residential Dining Operations Harvard University Cambridge, MA
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
Future Opportunities Nationwide - Kitchen ManagerCheesecake FactoryMultiple Locations, United States
Director, Materials and FoodGate GormetSan Francisco, CA
Product Development ChefReser's Fine FoodsBeaverton, OR
Director of Room Service/In Room Dining The Ritz-Carlton Hotel Company LLC Greater Los Angeles Area, CA
The Purchasing Buyer - Non Food and BeverageThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Manager In Training (MIT) - Teaching KitchenThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Click here to view more job listings.

  
 
Subscriber Tools
     
Print friendly format | Web version | Search past news | Archive | Privacy policy

Advertise
Publisher:  Chris Warne (646) 462-4647
Job Board:  Jackie Basso (202) 407-7871
 
Read more at SmartBrief.com
A powerful website for SmartBrief readers including:
 
 
 Recent ProChef SmartBrief Issues:   Lead Editor:  Patricia Smith
     
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
 
 
© 1999-2013 SmartBrief, Inc.® Legal Information