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May 3, 2012
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  Today's Special 
 
  • What one chef learned about Cajun cuisine
    An externship with award-winning Chef Donald Link in New Orleans gave CIA student Logan Jerland the chance to master Cajun cuisine and learn a thing or two about Southern tradition. "A lot of my West Coast stereotypes about the South were kind of debunked. They had the same notions about using local and organic foods, but it wasn't born out of a movement, it's just their tradition," Jerland said. Times-Standard (Eureka, Calif.) (5/2) LinkedInFacebookTwitterEmail this Story
 
Wisconsin Mascarpone Crostini and My Mother's Tomato Conserve

Fresh summer flavors shine in this easy appetizer. Spread a crostini with buttery Wisconsin Mascarpone, top with homemade tomato conserve and garnish with a sprig of cilantro.
 

  Culinary News 
  • Tamales to try for Cinco de Mayo
    Saturday is Cinco de Mayo -- and that means it's time for freshly-made tamales. "Tamales remain an important part of the traditions of Mexico, Central and South America and the Southwestern United States," says Daniel Hoyer, author of "Tamales," which features 90 recipes for the traditional food. Here, he shares five recipes, including a sweet version with chocolate, cherries and pecans. The Detroit News (5/3) LinkedInFacebookTwitterEmail this Story
  • As artisanal foods multiply, so does skepticism
    Davidovich Bagels of Woodside, N.Y., is suing Dunkin' Donuts for using the term "artisanal" to describe its bagels, saying the term "creates the perception that your products are produced by hand, using traditional methods in small quantities. This is not the case." As more companies -- large and small -- use the term, some are saying there is a need for a standard definition. MSNBC/Bites (5/2) LinkedInFacebookTwitterEmail this Story
  • Managing director of CIA resigns
    Charles Henning, managing director of CIA's Greystone campus, resigned last week. "This has been an incredible journey," he said. During the search for Henning's replacement, Sue Cussen, associate vice president for the main CIA campus, will serve as interim managing director for Greystone. St. Helena Star (Calif.)/Newsweek (5/3) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Turmeric might aid in diabetes management, research finds
    Combining curcumin, a compound found in turmeric, with black pepper and onion skin showed efficacy in regulating body weight, blood glucose and cholesterol in rats, a study in ISRN Pharmacology revealed. Researchers said the combination might trigger a biochemical mechanism that prevents glucose uptake in the small intestine. The Daily Mail (London) (5/1) LinkedInFacebookTwitterEmail this Story
How Much Do You Really Need to Make? The Answer May Shock You
Rather than focus on what you can afford to pull out of the business to cover your living expenses, you need to focus on how much you need to earn at your business in order to afford the lifestyle you want to have. This is where the Personal Earnings Goal, or PEG, comes into play. Learn how to calculate your PEG and find out how much you really need to make.

  Beverage News 
 
  • Tapping into wine trends
    More and more restaurants are serving wine in kegs. The benefits of wine on tap include lower cost, inexpensive tasting opportunities and eco-friendly packaging. Wines on tap also maintain freshness longer. "I think the craft beer industry has helped us prove that you can get wonderful quality from a beverage on tap," said Elizabeth Mendez, wine director at Chicago's Vera. Chicago Tribune (5/3) LinkedInFacebookTwitterEmail this Story
  • Other News
The ROI of Privacy with TRUSTe Solutions
Investment in a Data Privacy Management Platform can deliver significant, positive financial returns for corporate bottom lines. The "Total Economic Impact (TEI) of TRUSTe" Study explains how Forrester Analysts calculated a 151% ROI for TRUSTe customers. Download the study now.

  Featured Content 
 

  Delicious Demos From The Culinary Institute 
  • Black Bean and Roasted Red Pepper Frittata
     
    All chefs can benefit from improving their skills and increasing their production. With the CIA's video-training modules, you can take advantage of our 60-plus years of culinary training and gain the solid foundation of knowledge and fundamental cooking skills that are required in today's competitive industry. View the CIA's video for Black Bean and Roasted Red Pepper Frittata. LinkedInFacebookTwitterEmail this Story

  A Side of Business 
  • Program provides health care for undocumented restaurant workers
    The Restaurant Opportunities Center of Los Angeles has partnered with a local clinic on a pilot program to offer affordable health care to the 75,000 illegal immigrants working in the city's restaurants, as well as other low-wage restaurant workers who don't qualify for or can't afford traditional health coverage. Workers pay $25 per month for preventative care and other basic services. Los Angeles Times (tiered subscription model) (5/3) LinkedInFacebookTwitterEmail this Story
  • Bayview eatery marks changes coming to the neighborhood
    Radio Africa and Kitchen, the first upscale eatery to come to Bayview is working to give back to the low-income community in San Francisco. Many of the restaurant's employees are Bayview residents, including 34-year-old Rashida Smith. "People around here want to see a positive change," she said. The Wall Street Journal (5/2) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Accelerated Culinary Arts Certificate
    Combine your hospitality management, food science or nutrition degree with an Accelerated Culinary Arts Certificate from the CIA and you'll be ready to take on the dynamic, challenging, and rewarding world of professional kitchens. Discover what the CIA's Accelerated Culinary Arts Certificate Program (ACAP) can do for your career. Inquire Now! Classes start Aug. 7! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Truth is beautiful, without doubt; but so are lies."
--Ralph Waldo Emerson,
American essayist and poet


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Position TitleCompany NameLocation
Line Sous ChefThe Pierre, A Taj Hotel, New YorkManhattan, NY
Sous ChefThe Culinary Institute of America San Antonio, TX
Assistant ManagerThe Culinary Institute of America San Antonio, TX
Exec Chef/F&B ManagerConfidentialBridgeport/Morgantown, WV
Sr Director of Dining Services - Chartwells Higher EdCompass Group North AmericaAlbuquerque, NM
Culinary ManagersHillstone Restaurant GroupNew York City, NY
Staff Assistant, Executive Sous ChefUniversity of Massachusetts AmherstAmherst, MA
Click here to view more job listings.

  
 
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