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August 10, 2012
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  Today's Special 
 
New Chef Francisco® by Heinz 3-in-1 Soup, Sauce or Dip
Quick and easy to prepare*, our 10 delicious new flavors are ready to spice up your menu. Savory soup? Just add water. Simmering sauce? Mix with whole milk. Delicious dip? Add sour cream. To discover how these frozen concentrates can help cook up more profitability, visit HeinzSoups.com
*Always cook thoroughly. Heat slowly to 180° F and hold for 10 min.
  Culinary News 
 
  • Blueberry council hosts event at CIA headquarters
    A marketing campaign by the U.S. Highbush Blueberry Council is working on boosting blueberries' image by educating chefs about the superfruit's health benefits. The council hosted a cooking demonstration at the Culinary Institute of America in hopes that more restaurants, from chains to upscale eateries, will add more of the fruit to menus in everything from parfaits to entrees. QSRMagazine.com (8/10) LinkedInFacebookTwitterEmail this Story
  • New Orleans chef touts spirit-centric menu
    Chef Juan Carlos Gonzalez was inspired by his childhood in Puerto Rico when he created the menu for SoBou in New Orleans, peppering it with rum-inspired dishes that mesh well with the restaurant's innovative cocktails, beers and wines. "[Consumers are] expecting more, and they want more excitement," Gonzalez said. "There are so many cool ingredients out there, so why not be as creative as you can with cocktails as you are with food?" The Times-Picayune (New Orleans) (8/9) LinkedInFacebookTwitterEmail this Story
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  The Healthy Kitchen 
  • Carnivore pleads case for Meatless Mondays
    Josh Ozersky, founder of the infamous Meatopia event that brings dozens of meat vendors and chefs to New York City each year, is doing something a little surprising: he's advocating Meatless Mondays. According to Ozersky, if Americans demanded a little less "bad meat" -- sourced from stressed animals and pumped with antibiotics -- they would inspire meat producers to work on sustainability issues and offer higher-quality products. Time.com/Ideas blog (8/8) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Las Vegas bartenders see demand for high-quality, simple drinks
    Molecular gastronomy may still be popular in Las Vegas bars and nightclubs, but the city's mixologists note that more patrons want to know the origin of drinks and expect beverages made from simple, unique, upscale ingredients. "As people are getting more acquainted with mixology, they know and expect a higher-quality cocktail," said Ray Srp, bar manager at Savile Row. Las Vegas Sun (8/9) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Tips to boost business during the down days
    E-mail campaigns, Facebook offers and shout-outs to Foursquare users when they're in your area are three tools eateries can use to boost their business during the slow seasons, writes SociallyBuzz CEO Andre Kay. "The bottom line is that if you’ve been running your business for a while, you should know when the slow season will occur -- so plan ahead." SmartBrief/SmartBlog on Food & Beverage (8/10) LinkedInFacebookTwitterEmail this Story
 
  Local & Sustainable Spotlight 
  • Rooftop garden puts fresh ingredients overhead
    Michael Higgins didn't plan on creating an entire rooftop garden on the upper level of Maldaner's Restaurant in Springfield, Ill., but after installing beehives and planting flowers to make his own fresh honey, Higgins took it one step further and added fresh greens and herbs. "The most important thing I learned there is that you have to plant plants that have the most yield," Higgins said. "So you don’t plant English peas or cabbage because you only harvest them once. Instead plant sugar snap peas or kale, things you’ll keep picking for a while." Illinois Times (Springfield) (8/9) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Vanilla adds sweet boost to savory dishes
    Chefs are using vanilla for much more than dessert these days, adding it to myriad savory dishes from smoked pork ribs to crab fritters. "While people don't think of vanilla as assertive, it certainly is, and can stand up to a lot of other ingredients," said Jason McClure, chef of Seattle's Sazerac restaurant. "Vanilla’s got natural oils that have great aroma, and it complements spicy flavors, and is nice against salt as well." Nation's Restaurant News (free registration) (8/9) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Experience the difference with the CIA's Masters Collection
    Savor the results of The Culinary Institute of America's extraordinary tools for the kitchen. Skillfully designed and tested by the CIA's Certified Master Chefs, the Masters Collection™ contains a broad assortment of exceptional cookware, bakeware, cutlery and culinary tools. View the complete line of products. LinkedInFacebookTwitterEmail this Story
  • Experience counts, and you have it
    The CIA offers the experienced professional the chance to earn a degree in just 15 months! Our Associate Degree Program for Advanced Career Experience (ACE) students will help you discover a whole new world of opportunity in the foodservice industry and increase your value in today’s competitive job market. Inquire today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Eloquence is a painting of the thoughts."
--Blaise Pascal,
French mathematician, physicist, inventor and writer


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