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December 5, 2012
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  Today's Special 
  • Chef Ming Tsai learns how to cook Azorean style
    Chef and restaurateur Ming Tsai spent several days exploring the Azorean island of Sao Miguel, learning cooking techniques from the natives while filming his PBS show, "Simply Ming." Tsai learned how to use local ingredients such as amberjack fish and pimenta de terra peppers, and studied the art of cooking underground, a method often used on the tiny island. "Talk about cooking green -- this was cooking with free thermal energy. It was the greenest cooking I’ve experienced in my life," he says. The Herald News (Fall River, Mass.) (12/4) LinkedInFacebookTwitterEmail this Story
Shake up the holidays with Feliz Navidad Mary— a TABASCO® twist on a classic concoction. For this easy-to-execute cocktail, click here!
  Culinary News 
  • Rick Bayless' simple steps to a memorable Mexican meal
    Rick Bayless' eighth cookbook is dedicated to cooks who want to host a Mexican fiesta without spending hours in the kitchen or breaking the bank. Bayless offers up dozens of recipes for tasty margaritas, guacamole and flavor-filled appetizers with a focus on high-quality ingredients. "The fewer ingredients you have in a dish or drink, the more intimate your knowledge of each must be and the more delicate their balance," the chef writes in "Frontera: Margaritas, Guacamoles and Snacks." Chicago Sun-Times (12/4) LinkedInFacebookTwitterEmail this Story
  • Israeli bakers compete for best doughnut filling
    Israeli bakeries are in full preparation mode for Hanukkah, which starts on Saturday, filling their windows with seasonal creations such as gourmet breads and doughnuts. Fried doughnuts have become a staple of the holiday season, with each bakery trying to out-do the other with the most creative filling, from classic strawberry jam to creme fillings inspired by Oreos and Pop Rocks. The Washington Post (12/4) LinkedInFacebookTwitterEmail this Story
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  Sponsored Poll 
  • Did you know that hormones are NOT used to promote growth in pigs?
Yes, I knew that hormones are not used to promote growth in pigs and that there are no available hormone-containing products approved for U.S. pork producers to use in pig production
I wasn't sure, there is so much confusion in the marketplace about livestock and growth hormones
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  The Healthy Kitchen 
  • Doctor's cookbook aims to help Americans eat better, avoid illness
    Dr. Michael Fenster is a certified cardiologist by day but wears a very different hat at night: professional chef and cookbook author. Fenster recently released a cookbook that stresses food quality over quantity and has tips to help Americans eat more sensibly. "My credo is to put quality back into our food-making decisions. Avoid the junk food, watch the portion sizes and also time it," he said. Hernando Today (Fla.) (11/29) LinkedInFacebookTwitterEmail this Story
Pace® Chunky Salsa: What will you make of it?™
Delicious with crispy chips and a must-have with eggs, there's even more Pace® Chunky Salsa can do. From as-is, to amped up, to your secret weapon in your signature dish, Pace® is lightning in a bottle! Find recipe ideas or share a few of your own at
  The Worldly Chef 
  • Quince jelly is the perfect use for an almost-forgotten fruit
     Zester logo
    If you’ve not yet met a quince, you have a treat in store. These fragrant, downy, golden globes, distant relatives of the apple family, are not so much forbidden fruits as forgotten fruits. They ripen in late fall, and by Christmas they’ve all but vanished. Among the many elegant, conversation-starting recipes you can choose for the quince is a simple quince jelly. We've got the recipe. Read more. LinkedInFacebookTwitterEmail this Story
  Featured Chefs with Plate 

  Beverage News 
  Featured Content 

  A Side of Business 
  • Wellness is important to restaurants with healthy brands
    Quickservice restaurants such as Freshëns and Fresh To Order find promoting the company's healthy lifestyle brand means an emphasis on employee wellness. Fresh To Order CEO Pierre Panos says the company could not market itself as healthy unless its managers and other employees were healthy so it is beginning a corporate competition to encourage exercise and wellness. QSR Magazine (12/2012) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • "Local" once again tops list of culinary predictions
    The National Restaurant Association's list of food and beverage predictions for 2013 includes many familiar items that were trending this year, with locally sourced meat, seafood and produce topping the chart. On the beverage side, chefs ranked house-made soft drinks, gourmet lemonade and organic coffee as next year's most sought-after drinks. (12/4) 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.

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  • Food is opportunity, and opportunity is knocking
    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
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
The forceps of our minds are clumsy things and crush the truth a little in the course of taking hold of it."
--H.G. Wells,
British author

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Position TitleCompany NameLocation
Executive ChefSimmons CollegeBoston, MA
Executive Chef 2SodexoBaltimore, MD
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