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January 18, 2013
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  Today's Special 
 
  • French chef dreams of an American culinary champion
    Paul Bocuse, one of France's most revered chefs and the founder of the prestigious cooking competition Bocuse d'Or, has created a culinary empire with dozens of restaurants around the world, including L'Auberge du Pont de Collouge, the only restaurant in history to hold three Michelin stars for more than 40 years. Now, the 86-year-old chef is striving after a new goal: to help an American chef win the Bocuse d'Or. The Wall Street Journal (1/17) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
 
  • First couple cuts a swath across D.C. dining scene
    People heading to Washington, D.C., for the inauguration and looking to get a taste of the first family's dining preferences have plenty of options. The Obamas frequent many local restaurants, with favorites ranging from burger joints to five-star eateries. The Washington Post (1/16) LinkedInFacebookTwitterEmail this Story
  • Other News

Time and Attendance: The Core of Managing and Measuring Your Workforce
Based on data from Brandon Hall Group's 2014 Workforce Management Study, this paper explores the evolution of time and attendance, the impact of automation and integration, and the key role time and attendance solutions play in managing and measuring today's workforce. Read the Paper and Learn More

  The Healthy Kitchen 
  • Bobby Flay's webisode series promotes healthy living
    Chef Bobby Flay is helping his fans get fit with a seven-episode series on the Food Network's website that encourages healthy eating habits, highlights the benefits of finding a support system, and underscores the importance of moderation. "When I go to a restaurant, I used to clean my plate, but now I eat only three-fourths of my plate if I'm full," Flay says. "If I don't like it, I don't eat it. Sometimes people just eat to eat." Mashable (1/17) LinkedInFacebookTwitterEmail this Story
  Cocktail Hour 
  Beverage News 
  • Step up your bartending game in 2013
    Want to surprise guests with your mixology talents at a party this year? Jeffrey Morgenthaler, bar manager of Clyde Common in Portland, Ore., said novices should master one signature drink, while more experienced bartenders should practice swapping out ingredients for a unique spin on a classic cocktail. "The key here is to pick ingredients that make for a fair swap. You don't use pear purée in place of Grand Marnier; that's not exactly a swap. But using apricot liqueur in place of Cointreau for an Apricot Sidecar? That's a great trade," he said. The Oregonian (Portland) (1/17) LinkedInFacebookTwitterEmail this Story
  • Other News
  A Side of Business 
  • Can your eatery handle higher premiums?
    A raft of foodborne illnesses and natural disasters drove up claims on restaurants' property and casualty insurance policies in 2012, which in turn will fuel a significant rise in premiums for many operators this year. Mitigating risk upfront is always best, but there are other ways to cope with higher costs, including credits and discounts for specially-trained employees, experts say. QSR Magazine (1/2013) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • D.C. chef heads to Harvard to work for sustainable food program
    Washington, D.C., chef Barton Seaver is leaving the kitchen behind and heading north to Boston where he'll lead the Healthy and Sustainable Food Program at the Center for Health and the Global Environment within the Harvard School of Public Health. His new gig will help hospitals, universities and other large organizations move away from unsustainable and mercury-laden seafood. "Hospitals, like other large institutions, can shift food systems away from conventional methods by leveraging their enormous purchasing power and increasing demand for more sustainably managed produce, meat and seafood," he said. The Washington Post/Going Out Guide blog (1/16) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Egg opportunities crack open in 2013
    Eggs will star in global and innovative dishes this year and will be hailed for providing high-quality protein and functional benefits, according to a trend list by groups including the American Egg Board and the Egg Nutrition Center. Also, expect to see more food trucks selling breakfast items with eggs and packaging promoting eggs' health benefits. Food Processing (1/17) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Gain specialized wine and beverage knowledge
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  • Earn a CIA degree in just 15 months!
    Have you ever wondered how a degree would affect your career? A degree from The Culinary Institute of America could take you anywhere, and an education from the industry-recognized leader is more accessible than you think. The CIA's Associate Degree Program for Advanced Career Experience (ACE) Students will give you the opportunity to get an outstanding CIA education -- and degree -- in just 15 months! Space is limited so inquire today! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
If I had my life to live over, I would perhaps have more actual troubles but I'd have fewer imaginary ones."
--Don Herold,
American humorist, writer and cartoonist


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Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Director Dining Programs Johns Hopkins University Baltimore, MD
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
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