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- 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)      
- 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)
- 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)
 | Get the all-natural* quality sure to set you apart
HARVESTLAND® premium chicken and turkey offer the quality your customers demand,1 and the flavor they crave. Made from chickens and turkeys raised on all-vegetarian diets and no antibiotics, our products are a delicious way to become known for serving fine foods. Get it now!
*Minimally Processed, No Artificial Ingredients.
1. Mintel insights 2011 |
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 | 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) |
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| Featured Chefs with Plate |  |  |
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| Beverage News | | |
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| What's Cookin' at The Culinary Institute | | |
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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!
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| A Side of Business | | |
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- 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)
- 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)
| CIA Offerings | | |
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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.
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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.
| Food for thought | | |
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 | We spend our time searching for security and hate it when we get it."
--John Steinbeck,
American author
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- Monday, February 11, 2013
- Friday, February 08, 2013
- Thursday, February 07, 2013
- Wednesday, February 06, 2013
- Tuesday, February 05, 2013
| | | Lead Editor: Patricia Smith
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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. 
