Reading this on a mobile device? Try our optimized mobile version here:

January 15, 2013
Sign upForwardArchiveAdvertise
  Today's Special 
  • Flavorful fare returns to the Netherlands
    During the late 19th century, when the Dutch began to lose colonies and Dutch women enlisted in huishoudschool, a type of cooking school focused on utilitarian meals, the country lost its appetite for flavorful, multi-course meals. "It became all about, what do you need to feed yourself and stay healthy?" said restaurant critic Karin Engelbrecht. "Recipes weren’t about using those lovely spices that we created the sea routes to India for. Those were nice to have, but you didn’t need them to survive." That trend is starting to change though, as more adventurous chefs open up shop in the heart of Amsterdam, introducing new Dutch fare and modern takes on cuisine from around the world. The New York Times (tiered subscription model) (1/14) LinkedInFacebookTwitterEmail this Story
Florida Citrus-Peach Mint Julep
Guests will love this Florida citrus update to a Kentucky Derby classic—the mint julep. With a dash of sweet Florida orange and grapefruit juice and a hint of peach nectar, the Florida Citrus-Peach Mint Julep is a winning beverage for any menu. For more recipes to take Florida citrus in new directions, click here.
  Culinary News 
  The Healthy Kitchen 
  • Red and blue fruits, veggies may lower heart risks, study says
    Young and middle-aged women who regularly ate fruits and vegetables that were red or blue lowered their risk of a heart attack by 32% compared with those who ate them once a month or less, researchers reported in the journal Circulation. They said plant compounds called anthocyanins, which give fruits and vegetables a red or blue color, have shown positive effects on blood pressure and inflammation in animal models and lab studies. National Public Radio/The Salt blog (1/14) LinkedInFacebookTwitterEmail this Story
Is your menu on Google, Yelp, & everywhere else?
Take control and have your customers find accurate menu items and prices. When you change your menu in your restaurant, change it online, too. Manage all of your digital menus from one place. Learn how with the Yext Knowledge Engine.
  Featured Chefs with Plate 

Nespresso coffees are hand selected from the finest 1–2% of the world's coffee beans. Our 13 varieties each display the unique character of its origins and blending techniques so you can offer espresso-based coffee drinks to satisfy the most discerning palates. Nespresso machines are now 30% off.*
  Beverage News 
  • Bartenders master their signature shake
    For many experienced mixologists, the way they shake up a cocktail isn't just to mix the ingredients properly or take the beverage's temperature down a few degrees, it's to entertain the guests lined up on the bar stools. "If it has a little bit of flair to it, you can see people getting into it," said bartender J.P. Fetherston. "It sort of helps the whole show." National Public Radio (1/11) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Norwegian Beet and Horseradish Cure
    The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Norwegian Beet and Horseradish Cure. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Chains put pizza on the morning menu
    Breakfast pizzas are now available on 5% of the menus at restaurant chains tracked by Datassential, with casual chains driving the trend. Typically made without marinara sauce, the flatbread sandwiches often include standard breakfast fare, such as the bacon, sausage, eggs and cheese that top Sbarro's breakfast pizza. Nation's Restaurant News (free registration) (1/14) LinkedInFacebookTwitterEmail this Story
  • Restaurants continue to prepare for the Affordable Care Act
    One key focus for the coming year for restaurant brands will be to prepare for the continued implementation of the Affordable Care Act. In addition to planning for the employer mandate, restaurant brands will also have to deal with a provision that will require them to include calorie information on their menus. Orlando Sentinel (Fla.) (1/13) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Local focus gives Nantucket chef more freedom
    Chef Michael LaScola, owner of Nantucket, Mass., restaurant American Seasons, uses only the most local ingredients, picking everything fresh from the island where he works. Limiting himself to local fare has challenged his creativity and given him the freedom to change his menu once a week. "It's so much easier this way," he said. "When something pops into season I can make a dish out of it and just put it on the menu." Reuters (1/15) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • 2013 CIA Worlds of Flavor registration now open
    Get your seat now for The Culinary Institute of America’s 16th annual Worlds of Flavor International Conference & Festival, widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends.

    "Kitchens Connected: Linking Emerging Appetites and Culinary Innovation in an Era of Global Flavor Discovery" will take place Nov. 14-16 at the CIA’s Napa Valley campus. Join more than 60 international chefs and experts to explore how information technology, creative processes, culinary science, and millennial appetites influence today’s food world. Read more and register today.

    LinkedInFacebookTwitterEmail this Story
  • 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 you can't write your idea on the back of my calling card, you don't have a clear idea."
--David Belasco,
American theatrical producer, director and playwright

LinkedInFacebookTwitterEmail this Story

Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Director Dining Programs Johns Hopkins University Baltimore, MD
Harvard University Pastry Cook Cambridge, MA
Click here to view more job listings.

Subscriber Tools
Print friendly format | Web version | Search past news | Archive | Privacy policy

Publisher, Food & Beverage:  Chris Warne (917) 605-0413
Job Board:  Jackie Basso (202) 407-7871
A powerful website for SmartBrief readers including:
 Recent ProChef SmartBrief Issues:   Lead Editor:  Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2013 SmartBrief, Inc.® Legal Information