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February 5, 2013
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  Today's Special 
 
  • CIA opens doors of renovated French restaurant
    Last year, the CIA closed its flagship eatery, the Escoffier Restaurant, and spent seven months transforming it into an updated French hot spot focusing on lighter, more modern fare. The new space, named Bocuse after famous French chef Paul Bocuse, is a destination for Hudson Valley diners searching for an extensive wine list and French favorites such as snail or foie gras. Poughkeepsie Journal (N.Y.) (2/4) LinkedInFacebookTwitterEmail this Story

Pulled Pork with Florida Orange North Carolina-Style Barbecue Sauce. Nothing could be finer than Pulled Pork made with Florida orange juice and Florida Orange North Carolina-Style Barbecue. Piled high on a soft bun, this dish brings home Southern Atlantic flavors with every bite. Serve with Florida Orange Molasses Baked Beans for the ideal southern meal. Click here for more recipes to take Florida citrus in new directions.
  Culinary News 
 
  • Adrian Grenier launches mobile kitchen classroom
    Actor Adrian Grenier teamed up with producer Peter Glatzer and food education expert Cerise Mayo to launch SHFT, a mobile kitchen classroom that teaches New Yorkers about cooking, gardening and sustainable foods. "It seemed like it made a lot of sense to create something that could be used at more than one site and more than one school, and where other organizations could utilize the actual facility," said Mayo, "so the idea of a teaching kitchen on wheels that could go not just to schools but partner organizations and after-school programs, too." Bon Appétit online/The Feed blog (2/4) LinkedInFacebookTwitterEmail this Story
Wake up your eggs with TABASCO®!
Let your customers try a new twist on the familiar. Classic Eggs Benedict with TABASCO® brand Original Pepper Sauce adds the perfect flavorful spice to wake up eggs. To find more ways to innovate your breakfast menu,
click here for more recipe ideas!
  The Healthy Kitchen 
 
  • Chef gets healthy by kicking bad eating habits
    After chef Jesse Schenker discovered his uncontrollable eating behaviors had propelled him into obesity, he sought the help of psychologist Stephen Gullo, who helped him understand his consumption habits and how to change them. After cutting back on carbohydrates, sugar and certain fats, and adding protein-laden foods such as shrimp and Greek yogurt, Schenker dropped 55 pounds while still being able to live the food-centric life of a chef. The New York Times (tiered subscription model) (2/4) LinkedInFacebookTwitterEmail this Story
  • Eating schedule affects weight management, study finds
    Research in the International Journal of Obesity indicates that the timing of food intake makes a difference in weight regulation and might be beneficial in weight-loss planning. "Our results indicate that late eaters displayed a slower weight-loss rate and lost significantly less weight than early eaters, suggesting that the timing of large meals could be an important factor in a weight-loss program," lead author Frank Scheer said. FoodNavigator (2/4) LinkedInFacebookTwitterEmail this Story
Lent Special: Complimentary Case of BOCA Burgers
With over 50% of Americans enjoying a burger at least once a week,* you can't afford to miss out on burger business during the long, six-week Lenten season. BOCA veggie burgers provide similar bite and flavor to beef — keeping burger lovers happy when they're fasting from meat. Claim FREE CASE of Boca Burgers. Hurry— Offer ends 3/31/13.
(*Technomic, 2011)
  Featured Chefs with Plate 
 

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.

  Beverage News 
  • A cocktail a day keeps the doctor away
    New York City mixologists are catering to the health-conscious crowd by adding nutritional ingredients to cocktails, such as wheatgrass, beet juice and hibiscus. "Cocktails often have a lot of hidden empty calories," said Kristy Lambrou, a culinary nutritionist at the restaurant Rouge Tomate in New York City. "Fresh juices, herbs and spices add some nutrients to the cocktail so you’re not just getting sugar and alcohol." Daily News (New York) (2/3) LinkedInFacebookTwitterEmail this Story
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  What's Cookin' at The Culinary Institute 
  • Beef Negimaki
     
    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 Beef Negimaki. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Loyalty programs vs. daily deals
    Daily deals abound in the digital age, but recent research indicates less-pricey customer loyalty programs may be a better bet for building long-term customer relationships. Consumers are likely to dine more often at restaurants that offer loyalty programs, and 65% of them say they're more likely to recommend those places to their friends, according to a survey from Loyalogy. Restaurant-Hospitality.com (1/29) LinkedInFacebookTwitterEmail this Story
  • Are restaurant business rules meant to be broken?
    Seven unwritten rules governing success in the restaurant industry may just need to be broken, as some of these success stories show. Bojangles is opening a new unit every 10 days despite conventional wisdom that warns against growing too fast. Panchero’s Mexican Grill found new fans when it broke the taboo on tweaking established recipes, and off-the-menu specials take the place of everyday specials at Illegal Pete's. QSR Magazine (2/2013) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • More U.K. schools own and operate farms
    The popularity of TV chefs who focus on home-grown ingredients and advocate for sustainability is inspiring more U.K. schools to become owners and operators of their own farms in order to help teach children and supply them with nutritional meals. "We’re focusing more on school farms because we see the benefits to pupils of working with animals and the outdoors, especially kids who may struggle with mainstream academic approaches," said Janette Wallis, editor of The Good Schools Guide. The Telegraph (London) (tiered subscription model) (2/5) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • February special -- chocolates and confections
    Captivate your customers and increase sales with artisan chocolates and confections. You can learn to make the most of these specialties with CIA training materials offered for a limited time at a discount. Features include step-by-step lessons and a selection of classic and contemporary recipes. Shop now -- sale prices are available through the end of February. LinkedInFacebookTwitterEmail this Story
  • Bring your career to a whole new level
    Latin cuisine is one of the hottest segments of the foodservice industry. With restaurant patrons demanding both authentic and creative interpretations of the traditional foods of Latin America, the demand for chefs to be more knowledgeable than ever in these regionally diverse cuisines is on the rise. The CIA's Latin Cuisines Certificate Program will give you the edge you need to make your mark on the foodservice industry. Learn more. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Failure changes for the better, success for the worse."
--Seneca the Younger,
Roman philosopher, statesman and playwright


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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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