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February 1, 2013
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  Today's Special 
  • After years of tinkering, molten goes mainstream
    Molten chocolate cake has its roots in the "Tunnel of Fudge" cake that won the Pillsbury Bake-Off in 1966; the concept of a cake with warm, oozing fudge filling really started to take off 21 years later, when chef Jean-Georges Vongerichten added the treat to the dessert menu at JoJo. Arby's head chef Neville Simpson Craw spent seven years tailoring the recipe for mass production, and this month the chain finally debuted its Molten Chocolate Lava Cake. The Huffington Post (1/30) 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 
  • The art of making authentic Hong Kong dim sum
    Diners in Hong Kong flock to Tin Lung Heen, the Cantonese restaurant in the Ritz-Carlton hotel, to indulge in dim sum made by chef Leung Tsang Hoi. He makes the delicate pouches of homemade dough first thing each morning. "The filling has to be firm," Leung said. "The skin is very important: not too thick, it should not stick on paper or chopsticks, and it should not be overcooked so that the skin falls apart." The Wall Street Journal (1/31) LinkedInFacebookTwitterEmail this Story
  • Ethnic foods, veggies top U.S. chefs' hot trend lists
    Ethnic flavors are heating up in 2013, higher-quality casual fare is on the rise, and game birds, new fish species and vegetables are landing on the center of the plate more often, said this group of top U.S. chefs. "I think our nation’s obsession with food and access to information through blogs and social media allows people to be more knowledgeable about different foods, techniques and cultures, so they’re more willing to dive in," said Birmingham, Ala., chef and restaurateur Chris Hastings. Forbes/Travel Guide blog (1/31) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Cookbook author offers tips for gluten-free baking
    Cookbook author Martha Rose Shulman, whose sister is gluten intolerant, finds creating her own gluten-free flour for baking is better than using commercial mixes. She got some advice from Gluten-Free Girl Shauna James Ahern and used a mixture of 70% gluten-free grain and 30% starch to develop a banana-chocolate muffin recipe. Using a scale to weigh ingredients instead of measuring volume is especially important in gluten-free baking because it includes working with formulas, Shulman says. The New York Times (tiered subscription model) (1/28) LinkedInFacebookTwitterEmail this Story
  Cocktail Hour 
  • Bitter Campari soothes winter blues
     Zester logo
    Forget the sweetness of rum and the vanilla-honey nuances of bourbon. Sometimes you just want to soak our winter woes in a bitter spirit: Campari. Created in Italy 153 years ago by Gaspare Campari and brought to America at the beginning of the 20th century, the bright-red liqueur is now sold in almost 200 countries. Bartenders love playing with Campari and creating variations on the Negroni as well as designing their own modern-day drinks. H. Joseph Erhmann, owner of Elixir in San Francisco's Mission District, offers up the Winter Sour with Campari, lemon juice, rosemary, egg white and honey. Get the recipe. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • A case for decanting
    Decanting is crucial to experiencing a wine's flavor, says wine critic Will Lyons, because it can dramatically alter its character. If serving a young wine or those made with heavy grape varieties, decanting well before dinner will maximize the wine's benefits. "Exposure to air unfurls the complex layers of flavor in young fine wine," Lyons writes. "A wine that was tight, closed and difficult to taste can, with time in the decanter, transform its personality." The Wall Street Journal (1/31) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Report: Restaurants see traffic, sales slow in December
    U.S. restaurants reported a slowdown in customer traffic and a softening of same-store sales growth in December, according to the National Restaurant Association's monthly Restaurant Performance Index. "Although restaurant operators reported softer same-store sales and customer traffic levels in December, they are cautiously optimistic about sales growth in the months ahead," said Hudson Riehle, senior vice president of the NRA's Research and Knowledge Group. (1/31) LinkedInFacebookTwitterEmail this Story
  • Three restaurant leaders to open fast-casual Pizza Pizzeria chain
    Chefs Rodelio Aglibot and Frank Fronda and industry veteran Charlie Candelas have joined forces to open a new fast-casual pizza concept that allows customers to order a custom-made 10-inch pie and watch it cook in three minutes for just $6. "Everyone loves pizza, but not everyone has had the pleasure of experiencing a truly authentic pizza pie such as those hand-crafted by artisans in the pizzerias throughout Italy or higher-end restaurants in the U.S.,” Fronda says. "Pizza Pizzeria will afford everyone the chance to taste the difference.” (1/31) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • How chefs can make the restaurant business more sustainable
    Chefs can be sustainability leaders, says top fishmonger Ben Smallman. Diners are demanding local food and sustainably sourced seafood, and chefs should find ways to deliver that without compromising on quality. "As a chef, you should have your own opinion in terms of your cuisine and food philosophy, but you should be open to what your customers find important, and hopefully balance those sides accordingly," Smallman says. National Geographic News (2/1) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Interested in a wine-related career?
    Get started at the CIA in the Napa Valley. In the month-long Wine Immersion, you will enjoy daily tastings, visit vineyards, spend time with winemakers, and learn from some of the wine industry’s most respected professionals. This intensive series of classes will provide you with the knowledge and confidence to jump-start your career in the wine business. Classes start March 4. LinkedInFacebookTwitterEmail this Story
  • Rise to the top with a CIA Baking & Pastry Degree
    If your creativity shines in the bakeshop, our Baking and Pastry Arts programs will bring out the best in you. You’ll flex your creative muscles crafting hearth and specialty breads, desserts, pastry, pậtisserie, and confections all while being immersed in -- and inspired by -- all the treasures the Napa Valley has to offer. Inquire today and enjoy the winter amongst the lush vineyards, bountiful farms, and acclaimed restaurants that Northern California has to offer. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Never confuse a single defeat with a final defeat."
--F. Scott Fitzgerald,
American writer

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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
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