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- Top French-cuisine chefs offer advice to CIA students
A panel of five of the top international chefs in French cuisine spoke Friday to students at the CIA's Hyde Park campus about shaping their careers and the future of French cooking. Legendary French chef Paul Bocuse urged chefs to cook what they love and use the best ingredients, and American chef Thomas Keller urged students to "be stronger than we are today," so that each generation is stronger than its predecessors. Poughkeepsie Journal (N.Y.)
(2/16)      
 | 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. |
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- Madrid Fusion sheds light on the future of culinary innovation
The Madrid Fusion summit held last month gave new insights into culinary innovation and the direction that food preparation will take in the future. Highlights from this year's summit include a new cheese made from phytoplankton and a small "balloon" of dried herb paste that added whimsy and flavor to a dish from chef Elena Arzak. The Wall Street Journal
(2/15)
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 | Greek Nachos with Wisconsin Feta Cheese
Set your appetizer menu apart with these Greek Nachos made with ground lamb and Wisconsin Feta Cheese. They're easy to make, yet full of distinct flavors. Bake pita chips with crumbled Wisconsin Feta until warm and soft and sprinkle with fresh mint. Then, top with meat, tomatoes, cucumbers, Kalamata olives and red onions.
Get the recipe. |
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| The Healthy Kitchen |  |  |
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- Researcher points to phosphorous as a concern for meat consumption
A doctoral student at McGill University in Canada has released research suggesting that consumers should reduce their meat consumption in an effort to conserve phosphorous, a finite natural resource that is consumed in large part by the meat industry. "We need to manage our food system in an equitable and sustainable way, and we need to look at many resources and priorities simultaneously," she said in an interview about her research. Other experts suggest that phosphorous is not a priority resource and conservation efforts should be focused on more pressing issues. National Public Radio/The Salt blog
(2/17)
| Wine of the Week | | |
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- A rising star, Laherte Frères is a great wine for February
February is for lovers and nothing is more lovely than a rich, fruity non-vintage Laherte Frères Rosé de Saignée Les Beaudiers Champagne, whose beautiful deep rosy color even looks romantic. "Les Beaudiers" refers to location of the vineyard plots. With its heady, seductive aromas of fresh cherries, and smoky spices and racy flavors of berries and minerals, this bubbly is not only ideal for toasting, but also to sip with a long and leisurely dinner. Read more.
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| Beverage News | | |
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- Beer and spirits gain fans as wine sales slide
Craft beers and new beer flavors and brands are cutting into wine sales, according to Nielsen. The wine industry's growth slowed to 1.5% last year, down from 4% in 2011, while beer and liquor were up 2% each, despite encouraging trends such as wine sold at Starbucks and a 23.5% jump in New Zealand's wine business. "I keep saying, 'What is the next big thing?' And I don't know what the magical answer is. ... Beer and spirits are doing a lot [of innovation] right now and I think that's helping them," says Danny Brager, Nielsen's vice president and group client director of the beverage-alcohol team. Advertising Age (tiered subscription model)
(2/18)
| A Side of Business | | |
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- Restaurants explore options to avoid price hikes
Restaurants are increasingly squeezed as gas prices rise and last year's drought pushes food prices 4% higher this year, but many restaurateurs say they'll try everything else before they raise menu prices this year. "You always look at stuff, but you don’t want to change your prices all the time," said Clint Case, whose Mugshots Bar & Grill hasn't raised prices in two years. The Clarion-Ledger (Jackson, Miss.)
(2/16)
- The changing face of Pittsburgh's restaurant scene
White tablecloths are out and fast-casual and casual eateries are in in Pittsburgh, Pa., where restaurateurs are finding success with less-expensive, more flexible business models that cater to consumers' changing tastes and newly frugal ways. Some are finding success specializing in specific items, like hot dog shop Franktuary, which launched in 2010 as a food truck and recently opened its third brick-and-mortar location. Pittsburgh Post-Gazette
(2/17)
| Local & Sustainable Spotlight | | |
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- Connections Conference in western N.Y. bolsters local food movement
The Connections Conference held in western New York aims to promote and develop the local food market on a national level. The conference is accessible to the general public, offering keynote addresses, workshops and demonstrations to show people the importance of the local food market and how they can help it grow. "What we’ve set out to do is engage farmers, chefs and food buyers, and create an economic driver here," said organizer Lisa Tucker, who co-founded the Field & Fork Network. The Buffalo News (N.Y.)
(2/15)
| CIA Offerings | | |
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16th Annual Worlds of Flavor will address issues chefs face every day
At the 16th Annual Worlds of Flavor International Conference & Festival—at the CIA campus in the Napa Valley, Nov. 14-16—presentation topics will revolve around issues that face chefs every day as they look for ways to connect to their peers, their customers, and their culinary curiosity. "Kitchens Connected: Linking Emerging Appetites and Culinary Innovation in an Era of Global Flavor Discovery" will present international perspectives, probe centuries-old traditions with modern sensibilities, explore the frontiers of culinary science, hunt down new ingredients, and re-invent culinary favorites. It will help restaurant operations at all levels remain competitive in this time of economic uncertainty. Learn more and register today.
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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.
| Food for thought | | |
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 | You will become as small as your controlling desire; as great as your dominant aspiration."
--James Allen,
British author
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| | Recent ProChef SmartBrief Issues:
- Friday, February 15, 2013
- Thursday, February 14, 2013
- Wednesday, February 13, 2013
- Tuesday, February 12, 2013
- Monday, February 11, 2013
| | | Lead Editor: Patricia Smith
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