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January 29, 2013
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  Today's Special 
  • The sweeter side of omelets
    Forget the cheese laden, savory omelets you're used to and consider turning the breakfast dish into something that resembles dessert. Legendary French chef Paul Bocuse included a small section on the sugary egg dishes in his book "Paul Bocuse: The Complete Recipes," and sushi restaurants often offer sweet egg cakes called tamagoyaki. The Wall Street Journal (1/25) LinkedInFacebookTwitterEmail this Story
So many flavors. One perfect ingredient.
Almonds can be the highlight of any flavor profile. From bacon and chilies to chocolate and spice, the crunch and flavor of almonds complement them all.
Find more inspiration here.
  Culinary News 
  • Midwest butcher shops offer hands-on classes
    Eager foodies are flocking to classes such as the one at Kansas City's Local Pig butcher shop where, for the price of $100 and a couple hours, they can learn to dismantle a hog during a hands-on class and go home with 10 pounds of fresh meat. "I look at it like continuing education," said student Matt Simonitsch. "We know where certain cuts come from, but this is just to give you more depth." The New York Times (tiered subscription model) (1/28) LinkedInFacebookTwitterEmail this Story
  • 5 tips for better barbecue
    Barbecue masters spread their knowledge at the second annual Whole Hog Extravaganza and BBQ MBA program in Murphysboro, Ill., revealing tried-and-true tips for better barbecuing techniques, such as using the right butchering tools and avoiding too much sauce. "I would a whole lot rather you taste the flavor of the meat before you put anything on it. Taste the time and energy that went into it," said pitmaster Sam Jones. CNN/Eatocracy (1/28) LinkedInFacebookTwitterEmail this Story
  • Other News
1st Place World Food Championships PHILADELPHIA recipe
Captivate customers with Broccoli and Roasted Cauliflower Cheese Soup — the winning PHILADELPHIA recipe from the World Food Championships Side-Dish Competition featuring America's #1-selling cream cheese1. Create this and other inspiring dishes and get up to a $150 rebate on your next order of PHILADELPHIA! For recipe and rebate form, click here.
1ACNielsen, latest 52 WE 9/30/12
  The Healthy Kitchen 
  • Study: Food tastes better when perceived as healthy
    A study of female consumers given identical cookies found they preferred the taste of ones marketed with healthful images and messaging. The study found that "restrained" eaters who watch their intake consumed more of the cookies presented as healthful, perhaps on the mistaken belief they were lower in calories. The findings were published in Food Quality and Preference. FoodNavigator (1/28) LinkedInFacebookTwitterEmail this Story
Check out the Social Buzz around Sirha
SmartBrief's live coverage of Sirha, The World Hospitality & Food Service Event, on Storify provides a curated collection of the best social media content about the show. Check it out.
  Featured Chefs with Plate 

  Beverage News 
  • The newest cocktail ingredient: Essential oils
    The OPUS Hotel Vancouver is taking essential oils out of the spa and into the bar. The hotel has teamed up with doTerra Vancouver to create essential oil-infused cocktails. The bar at the hotel now serves up the Opusition, which is made up of passion fruit liqueur, Brut sparkling wine, fresh grapefruit juice, poached pineapple, and grapefruit essential oil, this feature says. The Hugo includes Bombay gin, soda, mint, and lavender and lime essential oils. HotelChatter (1/25) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Rosti Potatoes
    The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Rosti Potatoes. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • San Francisco cracks down on Healthy SF collections
    San Francisco's city attorney is investigating at least 50 restaurants that charge guests a fee for city-mandated employee health care but haven't spent the funds for their intended purpose. Under Healthy San Francisco, city businesses with 20 or more workers must set aside funds to pay for health care; many restaurant owners say they're complying with the law, despite some confusion, and some say the unused cash is in an account set up to pay for future health care expenses. The Huffington Post (1/28), San Francisco Chronicle (1/27) LinkedInFacebookTwitterEmail this Story
  • Does loss prevention play a role in menu pricing?
    Restaurants are investigating many tactics to keep from raising menu prices as food costs rise, but many don't consider the role of loss prevention strategies, writes D.B. "Libby" Libhart. Educating workers on food costs and the importance of proper portions, and following through with security measures and rewards for employees who meet their goals can go a long way toward shoring up the bottom line without raising prices, he writes. (1/24) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Cauliflower: no longer just a side dish
    Cauliflower is showing up as an entree on more menus, usually taking the place of traditional meat dishes such as grilled filets and steak sandwiches. Chef Dan Barber at Blue Hill in New York City serves up "steaks" made from milk-pickled cauliflower that is cooked sous-vide and then seared. New York magazine/Grub Street blog (1/27) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Vintners Hall of Fame at CIA welcomes new members
    On Feb. 18, the historic Barrel Room of The Culinary Institute of America in Napa Valley will be transformed for the seventh annual Vintners Hall of Fame event. This year’s ceremony will welcome the Class of 2013—César Chávez, Meredith "Merry" Edwards, Robert M. Parker Jr., and Frank Schoonmaker. Join wine aficionados and luminaries from around the country to celebrate the men and women who have been responsible for the growth, success, and world-wide prestige of California wine. Get more information and purchase your ticket. LinkedInFacebookTwitterEmail this Story
  • Rise to the top with a CIA Baking & Pastry Degree
    If your creativity shines in the bakeshop, our Baking and Pastry Arts programs will bring out the best in you. You’ll flex your creative muscles crafting hearth and specialty breads, desserts, pastry, pậtisserie, and confections all while being immersed in -- and inspired by -- all the treasures the Napa Valley has to offer. Inquire today and enjoy the winter amongst the lush vineyards, bountiful farms, and acclaimed restaurants that Northern California has to offer. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Editor's Note 
  • Up-to-the-minute social coverage of Sirha 2013
    SmartBrief is assembling the best social media content from Sirha 2013, the World Hospitality & Food Service Event in Lyon, France, which runs through Wednesday. Check out the Storify live feed for the most important social content about the event. LinkedInFacebookTwitterEmail this Story
  Food for thought 
I attribute my success to this: I never gave or took any excuse."
--Florence Nightingale,
British social reformer, nurse and statistician

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Position TitleCompany NameLocation
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
Click here to view more job listings.

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