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January 4, 2013
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  Today's Special 
  • Latin food will evolve in 2013
    The country's culinary experts are predicting big changes to Latin cuisine this year with more restaurants adding small plate menus, an influx of gourmet tacos featuring international ingredients and everyday food products, such as popcorn and potato chips, getting a Latin spin. "The millennials, whether or not they’re Hispanic, are really appreciating their favorite products in [chipotle or jalapeno] flavors," said Kazia Jankowski, associate culinary director at the Boulder. Colo.-based Sterling-Rice Group. NBC Latino (1/3) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • Drought adds to fish-farm woes
    Fish farms in the U.S., already struggling to compete globally, were pinched by drought and high temperatures last year that curtailed production and increased costs. Farmers were pumping cool water into ponds to counteract slowing fish metabolism caused by warmer water. National Public Radio/The Salt blog (1/3) LinkedInFacebookTwitterEmail this Story
 
  The Healthy Kitchen 
  • USDA confirms elimination of produce-testing program
    A USDA official has confirmed the elimination of the Microbiological Data Program, which performed 80% of produce testing for salmonella, listeria and other pathogens. The produce industry says the program did not boost public health because most of its recalls were declared after produce had been eaten or after its expiration date. FoodSafetyNews.com (1/3) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Mixologist targets farmers markets, ethnic shops for inspiration
    Mariena Mercer's years of shaking up unique drinks has landed her jobs consulting in many Las Vegas hotels, most recently at the Chandelier Bar in The Cosmopolitan. Mercer sets herself apart in the beverage game by scouring local markets for fresh, out-of-the-box ingredients such as lemongrass and Thai chilies. "A farmers market allows me to find products I'm unfamiliar with and use them in the process to design cocktails," she said. "I also get inspiration from the different specialty stores around town. I'll spend hours wandering around a Mexican market or Asian market to find different fruits or flavors I'm not familiar with to try out." Las Vegas Review-Journal (12/30) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  Local & Sustainable Spotlight 
  Star Ingredient 
  • 14 surprising uses for black pepper
    Black pepper no longer has to play second fiddle to salt; the spice, whether used ground, whole or in a simple syrup, has enough fiery flavor to stand out on its own. Use fresh black pepper in a savory crab dish, sweet cranberry sauce, an icy cocktail or in these 11 other recipes. Saveur.com (1/3) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Potatoes: Fresh ideas for menu innovation
    Learn about the types of new and specialty potatoes that America's potato growers are bringing to the market. With traditional brown and gold as well as red, white and blue, today's potatoes come in more colors, shapes, sizes and flavor profiles than ever. LinkedInFacebookTwitterEmail this Story
  • Add hands-on culinary skills to your résumé
    Ever find yourself a little out of your league in a professional kitchen? Spend 30 weeks in the CIA's Accelerated Culinary Arts Certificate Program and you'll feel cool and confident in any culinary situation! The program is designed especially for individuals who hold bachelor's degrees in hospitality/restaurant management, food science, nutrition, or similar fields of study. Learn more today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Beware the fury of a patient man."
--John Dryden,
British poet, critic and playwright


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Position TitleCompany NameLocation
Harvard University Pastry Cook Cambridge, MA
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefRenown Health Reno, NV
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