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December 12, 2012
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  Today's Special 
  • Calif. chefs expose Cubans to new flavors, techniques
    A group of chefs from Chez Panisse in Berkeley, Calif., traveled to Havana to inspire chefs and culinary students to improve the nutrition and flavor of their dishes by using more locally grown fruits and vegetables. Head chef Jerome Waag hopes the exposure to new ingredients will encourage Cuban chefs to create flexible menus based on what's available day by day instead of a fixed menu using less-fresh food. The Washington Post/The Associated Press (12/11) LinkedInFacebookTwitterEmail this Story
Shake up the holidays with Feliz Navidad Mary— a TABASCO® twist on a classic concoction. For this easy-to-execute cocktail, click here!
  Culinary News 
  • Wolfgang Puck celebrates 20 years of success in Las Vegas
    Wolfgang Puck celebrated the 20th anniversary of his Las Vegas restaurant, Spago, this week by showcasing a one-of-a-kind anniversary menu with some dishes selling at their 1992 prices. Puck opened the restaurant despite many industry experts telling him Vegas-goers weren't interested in fine dining and he has since opened five more restaurants on the strip. Las Vegas Review-Journal (12/12) LinkedInFacebookTwitterEmail this Story
  • Report: 39% of NYC fish is mislabeled
    About 39% of 142 seafood samples from 81 stores and restaurants in New York City were shown by DNA tests to be mislabeled, including 94% of fish labeled as white tuna that turned out to be a type of mackerel that contains a toxin known to cause digestive problems, according to Oceana, an advocacy group. The U.S. imports more than 90% of its seafood, and 500 chefs and restaurant owners teamed up in October to sign an Oceana petition against seafood fraud. Los Angeles Times (tiered subscription model)/Money & Co. blog (12/11) LinkedInFacebookTwitterEmail this Story
  • Chicago restaurants rely on professional foragers
    Upscale Chicago eateries are serving up more uncultivated crops these days, such as oxalis, pineapple weed, purslane and wood sorrel, but instead of busy restaurant owners trekking through nature preserves to find the goods, they rely on professional foragers who scour the Midwest for the freshest, tastiest and most unique ingredients. David Odd, owner of Odd Produce, forages for about 400 different items that he sells on a weekly basis to 50 Chicago restaurants. Crain's Chicago Business (12/12) LinkedInFacebookTwitterEmail this Story
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  The Healthy Kitchen 
  The Worldly Chef 
  • Moroccan-style preserved lemons make a stylish impression
     Zester logo
    After a recent trip to Morocco, making tagines and couscous at home was a high priority. All the ingredients were easy to find, except for preserved lemons. A local restaurant supply store stocked only frozen ones. An Italian specialty market sold two lemons in a jar for $10, which was expensive and, unfortunately, the lemons didn’t taste fresh. But making your own preserved lemons is easy and inexpensive. All you need is half an hour, a sterilized jar, half a dozen lemons and pickling spices. We have the perfect recipe. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Bartenders rediscover the traditional Tom and Jerry
    The eggnog-like, milk-and-brandy concoction known as the Tom and Jerry is a staple in some Midwest households during the holiday season, and now bars throughout the country are offering the old-fashioned beverage, serving variations that will chase away the winter chill. At SoHo's Pegu Club, owner Audrey Saunders adds Angostura bitters and vanilla to cut the drink's sweetness and add another layer of flavor. The New York Times (tiered subscription model) (12/11) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • Fla. to revamp food codes, inspections
    Updated food codes that take effect on Jan. 1 will revamp restaurant inspection procedures and require Florida restaurant workers to be better educated on food allergies and other food-safety issues, according to the state Department of Business and Professional Regulation. "We believe [these changes] will make the inspection process more efficient and easier to understand," said spokeswoman Sandi Copes Poreda. The News-Press (Fort Myers, Fla.) (12/11) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Farm-to-table chef to close restaurant, continue to work for change
    Nashville chef Jeremy Barlow will close his restaurant, tayst, this month after a successful nine-year run. Barlow helped spur the nation's farm-to-table movement, and will continue to advocate for culinary good by working to change school food policies. "Every place that opens is a farm-to-table joint now, as it should be. Just the impact of that on the environment around here is phenomenal. ... When we started with farmers, we had two that we could get from. Now there’s 60, 70, 100," he said. The Tennessean (Nashville) (tiered subscription model) (12/12) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • The ultimate gift for food lovers
    Make the holidays extra special for your favorite foodie with a CIA gift card! Your lucky recipient can take a class in our kitchens, purchase a cookbook or DVD, or enjoy a meal in one of our restaurants. CIA gift cards offer the perfect way to experience the world’s premier culinary college. Wrap up your holiday shopping early -- order your gift cards today. 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 
Thinking is like loving and dying. Each of us must do it for himself."
--Josiah Royce,
American philosopher

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Position TitleCompany NameLocation
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefSimmons CollegeBoston, MA
Executive Chef 2SodexoBaltimore, MD
Sous ChefMaggiano’s Little ItalySan Jose, CA
Executive ChefRenown Health Reno, NV
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