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February 13, 2013
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  Today's Special 
  • Chefs choose best restaurants in the U.S.
    Chefs across America weighed in on the country's most important restaurants, and while many endorsed upscale, adventurous eateries, some said widespread chains such as Chipotle and Cheesecake Factory are significantly impacting the dining industry. "Cheesecake Factory. Seriously. They consistently make more people happy than any other restaurant. We can all learn a lot from them," said David Chang, of New York's Momofuku. Bon Appétit online (2/11) LinkedInFacebookTwitterEmail this Story
Farmland® DURoC Pork. A world of menu versatility.
The guest-pleasing taste of pork has taken menus by storm. Chefs love its versatility and put it to unique use in on-trend signature items to attract ever-adventurous guests. No other meat has been embraced by so many ethnic styles of preparation — from Cajun to Vietnamese to Eastern European to Latin.
For great Farmland® DURoC Pork recipes, click here.
  Culinary News 
  • Dinner kits merge delivery and home cooking
    New food delivery services such as Plated and Blue Apron will buy, measure, cut and package food for delivery directly to a customer's door, who then just follow the recipe inside. The service simplifies the act of cooking a meal, perhaps too much for some. "I felt completely infantilized when I saw all the ingredients laid out, as if a grown-up had to do it for me," said culinary historian Laura Shapiro. The New York Times (tiered subscription model) (2/12) LinkedInFacebookTwitterEmail this Story
  • French fans tout the taste of horse meat
    French consumers eat less horse meat than they used to, but it's still on some menus, and die-hard fans say the meat is tastier and healthier than beef and other alternatives. At Le Taxi Jaune, chef Otis Lebert serves horse steaks and cured horse sausage. Reuters (2/12) LinkedInFacebookTwitterEmail this Story
  • Other News
  The Healthy Kitchen 
  • How are restaurants getting ready for new menu rules?
    The Agriculture Department is expected to release the long-awaited final rules on restaurant menu labeling in April, after which restaurant chains will likely have between six and 12 months to comply, according to Healthy Dining founder Anita Jones-Mueller. Hot trends this year illustrate how eateries are making menus more nutritionally friendly, including adding more vegetables and whole grains and creating healthier kids' meals. SmartBrief/SmartBlog on Food & Beverage (2/13) LinkedInFacebookTwitterEmail this Story
Lent Special: Complimentary Case of BOCA Burgers
With over 50% of Americans enjoying a burger at least once a week,* you can't afford to miss out on burger business during the long, six-week Lenten season. BOCA veggie burgers provide similar bite and flavor to beef — keeping burger lovers happy when they're fasting from meat. Claim FREE CASE of Boca Burgers. Hurry— Offer ends 3/31/13.
(*Technomic, 2011)
  The Worldly Chef 
  • How to find the best olive oil
     Zester logo
    From late winter to early spring, fresh olive oils hit the market from great producers throughout the Northern Hemisphere. This is the finest time to taste and understand what a great oil can be. This year, the arrival coincides with the annual Flos Olei guide, which recognizes the world’s top olive farms and producers. Here is a tip sheet for finding the best of this year's offerings. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • The revival of vermouth
    Bottles of vermouth are no longer collecting dust on the back of the bar but are being poured with new vigor in cocktails at New York City's Rouge Tomate and Franny's. Mixologists are turning to American-made versions steeped with herbs and fruits to construct the perfect pre-dinner aperitif. "It’s truly a magical potion that starts out as wine and then it gets resurrected as an erotic aperitif," said vermouth maker Bianca Miraglia. The New York Times (tiered subscription model) (2/12) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • NPD: Loyalty is key to growth in the 'new normal' marketplace
    Cultivating customer loyalty is more important than ever as restaurant visits are expected to remain flat for the next few years, according to NPD Group. "The current new normal marketplace requires operators and their suppliers to develop or realign their marketing strategies to address the needs of today's consumer, like incentives that keep customers happy and deliver perceptions of value," said analyst Bonnie Riggs. (2/12) LinkedInFacebookTwitterEmail this Story
  • Commentary: Minn. minimum-wage bill may hurt restaurants
    Minnesota lawmakers may consider a bill to raise the state's minimum wage 30%, a move that could produce dire consequences for some of the state's restaurants, writes Employment Policies Institute research director Michael Saltsman. Employers in Minnesota, one of seven states where restaurants aren't allowed to count workers' tips as income, already pay tipped employees about 240% of the federal minimum wage. Minnesota Public Radio (2/11) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Expert food and beverage consultants
    Since 2005, CIA Consulting has delivered market-ready products and services and expert culinary training to hundreds of clients in the foodservice and hospitality industry and beyond. Now it’s your turn! Find out how partnering with the master chef-consultants of CIA Consulting can help you innovate your business into the future -- visit us today. 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

  Food for thought 
Several excuses are always less convincing than one."
--Aldous Huxley,
British author

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Position TitleCompany NameLocation
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
Click here to view more job listings.

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