Reading this on a mobile device? Try our optimized mobile version here: http://r.smartbrief.com/resp/eniGCfbwocfEnasJTtqw

March 13, 2013
Sign upForwardArchiveAdvertiseRead more at SmartBrief.com
 
  
  Today's Special 
 
  • Chefs dive into do-it-yourself fermenting
    Homemade fermented foods such as cheese, olives, pickles, cured meat and yogurt are popping up on restaurant menus and pantry shelves as food lovers ditch the highly processed alternatives in favor of do-it-yourself versions. "Almost everyone above a certain age has a memory of a grandparent who did some fermentation in the household," said cookbook author Sandor Katz. "Coming back to it today is all a part of our desire to get closer to the source of our food and food traditions." Chicago Tribune (tiered subscription model) (3/13) LinkedInFacebookTwitterEmail this Story
Florida Orange Molasses Baked Beans
A down-home favorite gets a Florida citrus pick-me-up in Florida Orange Molasses Baked Beans. Florida orange juice and molasses create a comforting and satisfying side that's ready to take center stage on any menu. For more recipes to take Florida citrus in new directions, click here.
  Culinary News 
 
  • Jewish delis mix in Chinese food traditions
    Chinese food was a memorable part of growing up for restaurateur Noah Bernamoff, who recently changed up the Sunday night menu at Mile End Delicatessen from its typical modern Jewish fare to a six-course Chinese-inspired menu including egg drop soup with liver wontons and smoked chicken leg. He's one of a growing number of Jewish restaurateurs who are finding ways to flavor their traditional menus with their own Chinese food traditions. New York Post (3/12) LinkedInFacebookTwitterEmail this Story
  • NYC chef avoids limelight, lets food become star of the show
    Chef Andrew Carmellini, owner of New York City hot spots the Dutch and Locanda Verde, is a reminder of what the culinary world was like before the current era of celebrity chefs and molecular cooking methods. Carmellini stays out of the spotlight and prefers classic techniques, which he plans to stick with at his new French restaurant opening in April. "I’m going to try not to sous vide anything over there," he said. "It takes some of the love out of cooking, for me. It takes out some of the fire and smells and caramelization. Some things are just better roasted in a pan." The New York Times (tiered subscription model) (3/12) LinkedInFacebookTwitterEmail this Story
Wake up your eggs with TABASCO®!
Let your customers try a new twist on the familiar. Classic Eggs Benedict with TABASCO® brand Original Pepper Sauce adds the perfect flavorful spice to wake up eggs. To find more ways to innovate your breakfast menu,
click here for more recipe ideas!
  The Healthy Kitchen 
  • Almond flour is safe alternative for gluten-free diners
    After learning she had celiac disease more than 50 years ago, Colleen Sherratt and her husband Lowell began a mission to provide gluten-free products through their business, Honeyville Grain. One of their most popular products, almond flour, is versatile and provides a significant source of nutrients. "Sales growth remains hot," said Chris Ondatje, vice president of Honeyville’s e-commerce division. "It’s so sought after that we’re constantly fighting to stay ahead of the demand curve." The Salt Lake Tribune (Utah) (3/13) LinkedInFacebookTwitterEmail this Story
Get Creative: 10 Ways to Think Outside the Box
No matter your business, smart solutions come from out-of-the-box thinking. We all know creativity is king, but are you doing all you can to inspire and encourage creativity in your staff? Read the article and learn 10 ways to inspire creativity at your office.

  The Worldly Chef 
 
  • Hawaiian poke makes the most of fresh, local flavors
     Zester logo
    A visit to Hawaii isn't complete without exploring poke, the "hang loose" version of sushi. Poke (pronounced PO-keh) is the Hawaiian way of preparing fresh, bite-sized chunks of tuna. Poke became popular in the 1970s and ’80s, and while the dish may not have a long history, islanders are crazy for it. It's best on the islands, but you can approximate this dish on the mainland with this simple recipe. LinkedInFacebookTwitterEmail this Story

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

  Beverage News 
 
Whitepaper: SDN: How do you get there from here?
Are the growing data needs of mobile, cloud, big data and social threatening today's enterprise networks? Scalable processes, a phased integration approach and the appetite to optimize over time are key components of a modern network. It's how agile organizations prepare for the data needs of tomorrow.
Explore the whitepaper to start down the path toward SDN.

  A Side of Business 
  • D.C. dining cars put unique spin on food truck movement
    The Fojol Bros. company in Washington, D.C., is changing the game of mobile dining with retrofitted 1950s street cars that have been converted into on-the-go dining rooms, letting customers enjoy their meal inside. "When I walked into [the bus], I knew it would work," said co-owner Justin Vitarello. "It would be something that would complement what we do. We want to be part of a growing mobile culture. It’s meeting people where they are with their lifestyle." The Washington Post (3/12) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • The Professional Chef rediscovers soy sauce
    Glutamic acid, the amino acid responsible for the umami sensation, is present in proteins and in foods that are aged or very ripe, or have been brewed or fermented, such as mushrooms, aged cheese, red wine -- and soy sauce. Adding brewed soy sauce to any savory menu item can help its natural flavors "pop," making foods taste richer and more fully rounded without necessarily adding a pronounced Asian flavor. Check out these videos for some umami recipe inspiration. This program was created as an industry service to Kikkoman USA. LinkedInFacebookTwitterEmail this Story
  • Top-shelf credential and career opportunities
    During the CIA’s Accelerated Wine and Beverage Program, you’ll experience the world of wines and beverages in one of the most inspiring settings -- California’s legendary Napa Valley. You’ll walk the vineyards, develop your palate in our extraordinary Rudd Center for Professional Wine Studies, and learn with others who share your passion. AWBP will give you the best, hands-on education The Culinary Institute of America is known for the world over. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Humor is an affirmation of dignity, a declaration of man's superiority to all that befalls him."
--Romain Gary,
French diplomat, novelist, film director and aviator


LinkedInFacebookTwitterEmail this Story

 
Position TitleCompany NameLocation
Grill Sergeant Jackson Family WinesHealdsburg, CA
Summer Farm ChefHarmony Valley FarmViroqua, WI
Executive Sous ChefMelville Marriott Long Island, NY
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Director of Residential Dining Operations Harvard University Cambridge, MA
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Future Opportunities Nationwide - Kitchen ManagerCheesecake FactoryMultiple Locations, United States
Director, Materials and FoodGate GormetSan Francisco, CA
Product Development ChefReser's Fine FoodsBeaverton, OR
Director of Room Service/In Room Dining The Ritz-Carlton Hotel Company LLC Greater Los Angeles Area, CA
The Purchasing Buyer - Non Food and BeverageThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Manager In Training (MIT) - Teaching KitchenThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Click here to view more job listings.

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

Advertise
Publisher:  Chris Warne (646) 462-4647
Job Board:  Jackie Basso (202) 407-7871
 
Read more at SmartBrief.com
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