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November 9, 2012
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  Today's Special 
  • Chef uses passion for grilling to ignite his career
    Ernest Servantes started his culinary journey at grilling competitions throughout his home state of Texas, serving up succulent portions of meat grilled on a small 24-inch Weber grill he toted around in his car. His success at these grill-offs and his passion for cooking led him to attend the CIA and become a leader on the barbecue scene and win this past summer's "Chopped Grill Masters" TV competition on the Food Network. NBC Latino (11/8) LinkedInFacebookTwitterEmail this Story
New 3-in-1 Soup, Sauce or Dip from Chef Francisco® by Heinz.
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*Always cook thoroughly. Heat slowly to 180° F. Hold for 10 minutes.
  Culinary News 
  • Chef Rick Bayless: Mexican food doesn't stop at the taco
    Rick Bayless paved the way for Mexican food in American fine dining establishments with the opening of his Chicago restaurants Topolobampo and Frontera Grill, but the James Beard award-winning chef says the U.S. still has a long way to go in regards to Mexican dining. "We still have to step away from the idea that the best thing about Mexican food is tacos. It's like saying that the only thing that we eat in the U.S. is hamburgers," he said. "I know people get really excited about tacos, but there is so much more that the cuisine has to offer." Eater (11/7) LinkedInFacebookTwitterEmail this Story
  • South experiences artisanal cheese boom
    A handful of southern dairy farmers are gaining popularity thanks to their selection of artisanal cheeses and are selling out of some selections as demand continues to climb. Creameries such as Tennessee's Sequatchie Cove make small batches of high quality cheeses from the milk of cows, goats and sheep raised on their properties. The Atlanta Journal-Constitution (11/8) LinkedInFacebookTwitterEmail this Story
Here at O.Biz, we have everything you need to succeed. We want to help you keep your restaurant one step ahead of the competition, so we offer great deals on everything from large appliances to utensils. When you shop at, you know you're always getting a great deal on top-of-the-line products.
  The Healthy Kitchen 
  • When sauteing, try these 4 healthy butter alternatives
    Using butter and oil to saute meats and vegetables is an easy way to impart loads of flavor, but they also add unwanted calories and can boost cholesterol levels. Stock, broth, wine and vinegar are four alternatives to these fat-laden ingredients that not only add flavor and complexity to dishes, they help prevent an expanding waistline. (11/8) LinkedInFacebookTwitterEmail this Story
Is your menu on Google, Yelp, & everywhere else?
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  Cocktail Hour 
  • Bourbon apple cider is good for a party or a gift
     Zester logo
    Everyone needs a signature recipe: That dish that everyone will request when you say "What can I bring?" For most cooks, this means starting with a standard recipe for a casserole, dessert or other dish and then evolving it, over time, with your special touches. Why not develop your own trademark spiked, spiced cider recipe? Start with this basic recipe and adapt it to your taste to make it your own. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • New York bartenders shake up James Bond's martini
    The classic martini made with vodka in place of vermouth, shaken not stirred and complemented with a slice of lemon peel that appeared in the first James Bond novel in 1953 instantly made the stiff drink a success. Now, with today's release of the newest Bond movie, New York bartenders are putting their own spin on the classic cocktail by adding bitters or additional spirits such as mezcal and green chartreuse. The Daily News (Batavia, N.Y.) (11/8) LinkedInFacebookTwitterEmail this Story
  • Another generation discovers hard cider
    Hard cider, popular with Americans hundreds of years ago, is returning to favor, with sales up 65% as large companies and artisan brewers offer the drink. Amanda Geiger of Binghamton, N.Y., said she likes the variety: "You've got your drier ones, your sweeter ones, you've got your spiced ones. And I just think there's more room for everyone's taste in there." National Public Radio (text and audio)/The Salt blog (11/8) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Chef Allen Susser explains passion for sustainable seafood
    Chef Allen Susser has made a name for himself as one of Florida's biggest culinary stars, and now he's using his success to spread the word about using sustainable seafood in the kitchen. Susser was part of a swordfish campaign where chefs around the country refused to buy the fish after its numbers had dwindled to record lows; now the fish has rebounded due to their efforts. "We put up a strong stance and made a difference," Susser said. "I saw that you really could affect change -- which is really cool." Broward-Palm Beach New Times (Fla.) (11/5) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Can Illinois eat its way out of the Asian carp dilemma?
    Illinois residents are taking a new approach to solving its pesky Asian carp problem -- they are eating them. The carp are an invasive species with no natural predators that are disrupting the Illinois River's ecosystem, so chefs and environmentalists are using the fish for food and fertilizer as a means to cut down its population. "In my opinion, it’s one of the top five fish to eat. I’ll put them up against crappie and walleye," fisherman Ed DeVries said. "Light flaky fish -- no real strong flavor at all. The only trouble right now is that restaurants will have a hard time selling them until they get the bones out." Medill Reports (Northwestern University) (11/8) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Save 10% on new diabetes cookbook
    If you think healthy eating has to mean uninspiring food, think again! The all-new "The Diabetes-Friendly Kitchen" takes healthy cooking to new and delicious heights with wholesome, high-quality ingredients and CIA chef-inspired cooking techniques. Now, every meal can be not only good for you, but great-tasting too! Purchase your copy now and save 10%! LinkedInFacebookTwitterEmail this Story
  • Food is opportunity
    The CIA is the one college with the program and reputation to optimize your education investment, and winter is a great time to get started on your education at The Culinary Institute of America. Tuition grants for culinary arts majors enrolling in our winter entry dates make our outstanding New York campus even more affordable! Not only will you receive an outstanding education and prestigious degree from the world's premier culinary college, enroll in January, February, or March and qualify for our $3,000 Winter Grant. Inquire now. LinkedInFacebookTwitterEmail this Story
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  Food for thought 
A man who does not read good books has no advantage over the man who can’t read them."
--Mark Twain,
American writer

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