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February 11, 2013
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  Today's Special 
  • Some nose-to-tail chefs serve whole animal heads
    Adventurous eaters have no problem diving into a plate of animal ears, tongues and cheeks. But even these foodies might get queasy at the sight of a full animal head arriving at the table. Marc Forgione hopes to change that with his crispy pig's face, served whole at his eponymous restaurant in New York City. "It’s one piece, but seven different flavors and textures," Forgione said. New York magazine/Grub Street (2/10) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • Iowa festival celebrates love for bacon
    Bacon brought together about 8,000 people at the Blue Ribbon Bacon Festival in Des Moines, Iowa, on Saturday. The perennially popular meat has gained an even higher profile as more chefs show off the meat's versatility in dishes including dessert, said Iowa Restaurant Association CEO Jessica Dunker. USA Today/The Associated Press (2/9) LinkedInFacebookTwitterEmail this Story
  • Snowed in? Try cooking your way out
    Northeast cooks struggling with the heavy blanket of snow surrounding them can somewhat alleviate their weather-related problems by cooking with the white, fluffy stuff. At Willie Schubert's "Cooking with Snow" class in Washington, D.C., the chef showed students how to make Korean cold soup, snow cones and a sweet Chinese dish layered with syrup and fruit. "Cooking is really about transforming flavor and texture, color and shape," Schubert says. "You can do a lot of the same transformation with cold." National Public Radio (2/9) LinkedInFacebookTwitterEmail this Story
  • Other News
1st Place World Food Championships PHILADELPHIA recipe
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  The Healthy Kitchen 
  • Plant-based diet might not be best for Earth
    An analysis of greenhouse-gas emissions generated by the diet of 2,000 French adults found that a plant-based diet is not necessarily better for the planet because more food is consumed. "When you eat healthy, you have to eat a lot of food that has a low content of energy," senior author Nicole Darmon said. "You have to eat a lot of fruits and vegetables." Reuters (2/8) LinkedInFacebookTwitterEmail this Story
  Wine of the Week 
  • A fresh start for Turkish wines
     Zester logo
    Turkey is one of the world’s largest growers of grapes, though only a small portion of those are used to make wine in this predominantly Muslim country. In the last decade, however, the industry has begun to blossom with an influx of Turkish winemakers who studied the craft in other parts of the world, giving older wineries motivation to improve and renovate. Turkey has many distinctive indigenous grape varieties, including white Emir and Narince, and reds with exotic names such as Kalecik Karasi, Őkűzgözű and Boğazkere. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Modernize the mimosa
    Reinvigorate the traditional mimosa with exotic, fresh ingredients to take the sweet sipper from a brunch standby to the perfect pre-dinner aperitif. In a sturdy glass, pour fresh-squeezed blood orange juice over ice-cold Prosecco and top with a splash of pomegranate syrup. The Wall Street Journal (2/8) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Zagat guide rates top restaurants for service
    Zagat released a new guide Monday rating the top restaurants for service in 25 major cities, a tome that aims to take the guesswork out of picking an eatery that best caters to its guests. "Good servers will make you feel welcome -- even on your first visit to a restaurant -- and help ensure that a meal from start to finish goes off without a hitch," said co-chairman Tim Zagat. USA Today (2/10) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Dried fruit adds zest to recipes
    Dried fruit brings intense flavor and chewy texture to sweet and savory recipes, while also adding nutrition. Lamb tagine gets a boost from dates; prunes and apricots form a flavorful pan sauce for pork loin; and salad gains intensity with the addition of raisins, currants and apricots. The Wall Street Journal (2/8) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • The Professional Chef discovers sustainable Alaska seafood
    Alaska is one of the world's most pristine and abundant sources of wild seafood with strictly enforced sustainable fishing practices. Watch this recipe from the CIA featuring sustainable Alaska Halibut with Moroccan Ras Al Hanout. 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 
The only man I know who behaves sensibly is my tailor; he takes my measurements anew each time he sees me. ... The rest go on with their old measurements and expect me to fit them."
--George Bernard Shaw,
Irish playwright

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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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