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February 12, 2013
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  Today's Special 
 
  • City Grit offers culinary stage for up-and-coming chefs
    Chefs who dream of breaking into the New York City dining scene now have an alternative to the James Beard House, a restaurant where guest chefs come and show off their most impressive meals. City Grit, which opened in 2011, lets visiting chefs prepare more modest -- but just as tasty -- meals to drum up press for their business. "I don’t feel like I could ever compete with the Beard House -- Julia Child cooked in that kitchen," said City Grit's founder, Sarah Simmons, "We think of ourselves as a concert hall for indie rocker chefs." The New York Times (tiered subscription model) (2/11) LinkedInFacebookTwitterEmail this Story
Turkey Scaloppini and Florida Orange Cabernet Sauvignon Sauce
Bring the wine country to your kitchen with the rustic elegance of Turkey Scaloppini featuring zucchini, red grapes and fava beans, drizzled in Florida Orange-Napa Valley Cabernet Sauvignon Sauce. For more recipes to take Florida citrus in new directions, click here.
  Culinary News 
 
  • CIA and Hormel pick 16 students for management program
    The CIA and Hormel Foods have announced the 2014 class of the Culinary Enrichment and Innovation Program, composed of 16 students who are given the opportunity to learn advanced management training created specifically for chefs. "The whole CEIP program is about enrichment and innovation," said Dave Kamen, project manager of CIA Consulting and CEIP program director. "In our previous graduating classes we’ve seen how the participants use the information they’ve learned to better their menus, to challenge their purchasing position, and to try to get better products into their establishments." The Herald (Rock Hill, S.C.) (2/8) LinkedInFacebookTwitterEmail this Story
  • Authentic dining in Puerto Rico is hard to find
    On a recent trip to Puerto Rico, journalist Selena Simmons-Duffin faced an unexpected challenge: she couldn't find authentic Puerto Rican food anywhere. Since the island became industrialized in the 1950s, its food producers export their fruits, vegetables and fish because it's more profitable than selling the goods at home. Traditional fare is still cooked up in home kitchens, but finding it in a restaurant is rare. "True traditional, down home-style places are not that many," said chef Wilo Benet, who owns a contemporary fine-dining restaurant in San Juan. National Public Radio/The Salt blog (2/11) LinkedInFacebookTwitterEmail this Story
  • Valentine's Day brings sweet indulgences
    Chocolate shoots to No. 1 on the list of most-popular snacks this week, as everyone from doughnut chains to fancy fondue eateries offers their take on sweet Valentine's Day indulgences. Not to be outdone, some wine-makers are finding ways to combine the confection and the grape in the same bottle. SmartBrief/SmartBlog on Food & Beverage (2/12) LinkedInFacebookTwitterEmail this Story
 
  • Other News
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  The Healthy Kitchen 
 
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 

Selling your business? Here are 7 things you should do now.
If you're considering selling your business, you should be doing everything you can to get the best possible price. In just 7 simple steps you can improve your chances of attracting buyers and getting big bucks for your business. Read the article and learn the 7 steps.

  Beverage News 
 
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.

  What's Cookin' at The Culinary Institute 
  • Croque Monsieur
     
    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 Croque Monsieur. Bon appetit! LinkedInFacebookTwitterEmail this Story
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  A Side of Business 
  • Can you do better with busy-season hiring?
    Snagajob took a learn-as-you-go approach to building its toolbox to help companies gear up for high-volume hiring, an annual exercise for many restaurants that see seasonal business spikes, writes marketing VP Jason Hamilton. He shares his advice for restaurateurs to ensure successful staffing this season. FastCasual.com (2/8) LinkedInFacebookTwitterEmail this Story
  • How to make your restaurant's ads pay off
    Your restaurant's advertising will only succeed if it runs in a place where it will be seen by prospective customers, contains a call to action that tells readers or viewers exactly what to do next and includes a way to measure success, writes restaurant owner and marketer Amy Foxwell. She shares her list of nine tips for creating effective restaurant ads. Restaurant-Hospitality.com (2/6) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Jump-start your career in the wine business
    Get started at the CIA in the Napa Valley. In the month-long Wine Immersion, you will enjoy daily tastings, visit vineyards, spend time with winemakers, and learn from some of the wine industry’s most respected professionals. This intensive series of classes will provide you with the knowledge and confidence to jump-start your career in the wine business. Classes start March 4. LinkedInFacebookTwitterEmail this Story
  • Earn your CIA degree in New York, California or Texas
    If cooking is your passion, then the CIA's culinary arts degree programs will give you every opportunity to satisfy that passion. You’ll spend upwards of 1,300 hours in our kitchens learning the fundamentals and global cuisines while practicing new skills, techniques, and developing a command culinary methodology. And with three campus locations to choose from, you can pick the location that is best for you. Inquire today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
We spend our time searching for security and hate it when we get it."
--John Steinbeck,
American author


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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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