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March 14, 2013
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  Today's Special 
 

 
Gourmet Grilled Ham & Cheese with Wisconsin Swiss
Introducing a ham & cheese that’s, well, not really a ham & cheese. For starters, we use soppressata and prosciutto instead of ham, sourdough instead of regular bread, and a mustardy, vinegary, sweet, hot banana pepper sauce, lovingly known as Shasha. The kicker? Four slices of Wisconsin Swiss—for a Reuben/Croque Monsieur lovechild like no other. Get the recipe.
 

  Culinary News 
 
  • St. Louis chef sheds light on Midwestern food movement
    Chicago may be the culinary darling of the Midwest, but chefs in other cities, including Gerard Craft who owns four restaurants in St. Louis, are making a big impact in the modern Midwestern food movement. "I'm trying my best to connect the Midwest -- I think Chicago stands on its own, nationally, but I think we're all a little bit disconnected and we're not all that far from each other," Craft said. "You know, for the last ten years everybody's been cooking local, in a more regional style. ... And I think everybody should kind of look around and see that circle around them." New York magazine/Grub Street Chicago blog (3/11) LinkedInFacebookTwitterEmail this Story
  • Benihana chefs teach diners their grilling techniques
    New Yorkers can learn the art of Teppanyaki cooking from a veteran chef at the Ultimate Benihana Experience. Students master making onion volcanoes, flicking shrimp tails high in the air and using eggs to make playful designs on the grill, all in front of an audience of up to eight of their friends. Daily News (New York) (3/12) LinkedInFacebookTwitterEmail this Story
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 
  • Food companies and parents must partner, first lady says
    First lady Michelle Obama praised food companies that are helping turn the tide on childhood obesity and urged companies to continue to work to make it easier for parents to make better food choices for their children. "It’s also about companies realizing that marketing healthy foods can be responsible and the profitable thing to do as well ... And American companies can play a vital role to help make eating fruits and veggies fun and, yes, even cool," she said during the the closing keynote speech of Partnership for a Healthier America's Building a Healthier Future Summit on Childhood Obesity last week. SmartBrief/SmartBlog on Food & Beverage (3/14) LinkedInFacebookTwitterEmail this Story
 
FEATURED ARTICLE: Understanding the Power of the Pareto Principle
Here's how the Pareto Principle, also known as the 80-20 rule, can show you which customers you should spend the most time with. Read the article to learn more.

  Beverage News 
  • Japanese whisky is a sweet alternative for bourbon lovers
    Japanese whisky used to be rare in the United States, but imports of the sweet spirit are on the rise as mixologists introduce it to curious bourbon-loving patrons. "It's a great introduction to single malt whisky," said Gardner Dunn, a brand ambassador for Japanese whisky-maker Suntory. "It's a little sweeter with a lot of honey notes to it." Daily News (New York) (3/10) LinkedInFacebookTwitterEmail this Story
  Delicious Demos From The Culinary Institute 
  • Szechwan Lamb Stir-fry with Cumin, Garlic and Chilies
     
    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. Check out this video on Szechwan Lamb Stir-fry with Cumin, Garlic and Chilies. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  Star Ingredient 
  CIA Offerings 
  • Save 20% on cooking methods DVDs
    Whether you are new to the food industry, would like to refresh your skills, or are interested in introducing your staff to the basics, the CIA's Cooking Methods DVDs provide the foundation every chef needs. DVDs feature lessons on dry- and moist-heat cooking. Shop now! Sale prices are available through the end of March. 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 
Success is a lousy teacher. It seduces smart people into thinking they can't lose."
--Bill Gates,
American businessman


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Position TitleCompany NameLocation
Grill Sergeant Jackson Family WinesHealdsburg, CA
Summer Farm ChefHarmony Valley FarmViroqua, WI
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Executive Sous ChefMelville Marriott Long Island, 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
Director of Residential Dining Operations Harvard University Cambridge, MA
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
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.

  
 
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