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December 6, 2012
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  Today's Special 
  • International flavors top McCormick's 2013 trend watch
    McCormick & Co recently released its 2013 "Flavor Forecast" which predicts that American menus next year will include global flavors such as katsu, a tangy sauce from Japan, cajeta, a Mexican milk caramel and dukkah, a Middle Eastern blend of spices. "Not only is dukkah rich and savory, but it's also got this great textural aspect to it, which is really important when it comes to food and flavor," said executive chef Kevan Vetter of the toasted nut, cumin, coriander and sesame seed mixture. Reuters (12/5) LinkedInFacebookTwitterEmail this Story
Michigan Cherry Florida Citrus Cobbler
Overflowing with ripe Michigan cherries and Florida orange and grapefruit pieces, this peninsula state Michigan Cherry-Florida Citrus Cobbler is sure to surprise and delight those with a sweet tooth and your bottom line. Click here for more recipes to take Florida citrus in new directions.
  Culinary News 
  • Chef Dudley Nieto's dream to advance classic Mexican cuisine
    Mexican-born chef Dudley Nieto is one of a handful of U.S.-based chefs dedicated to bringing authentic, flavorful Mexican food to the table, and his restaurants in Chicago and New York City attest to his dream. Nieto's latest project, Mezcalina, was named one of 23 "authentic Mexican restaurants" by the Mexican government last year. "To be recognized by my country, by my peers evokes every reason why I am a chef," he said. "Nothing could make me happier than knowing I am part of an industry that dignifies Mexican cuisine, art and culture." NBC Latino (12/6) LinkedInFacebookTwitterEmail this Story
  • Momofuku's David Chang talks about the quest for umami
    At the Cooking & Science Lecture Series at Harvard College, chef and restaurateur David Chang spoke about the research he and his team at Momofuku have done with olives and how they influence flavor and umami. "I firmly believe [these factors are] the future of food in terms of how we perceive flavor, how we cook and, quite frankly, how we understood olive oil," he said. Eater (12/4) LinkedInFacebookTwitterEmail this Story
  • Other News

Sweet Potato and Sausage Soup

Nothing warms on a cold December day better than a comforting bowl of soup. Give your guests the opportunity to thaw off with this winter favorite. Sweet potatoes are softened in a savory stock, then blended into a silky smooth purée. Jones Dairy Farm sausage is then browned and mixed into the soup to add texture and its signature all-natural flavor. Get the recipe.

  Sponsored Poll 
  • Did you know that hormones are NOT used to promote growth in pigs?
    I wasn't sure, there is so much confusion in the marketplace about livestock and growth hormones  44.44%
    No, I'm surprised to learn this. I thought hormone use to promote growth in pigs was approved by the USDA  30.00%
    Yes, I knew that hormones are not used to promote growth in pigs and that there are no available hormone-containing products approved for U.S. pork producers to use in pig production  25.56%

The nation's pork producers do not use hormones to promote growth in pigs. Click here to learn more about our hormone-free practices. Or visit us at to learn more about our responsible farming.
  The Healthy Kitchen 
  • More Americans consider obesity a major health concern
    A Gallup survey found that Americans consider access to and the cost of health care to be the most urgent problems. Researchers also found that more Americans find obesity to be a major issue, with 16% saying it is an urgent medical problem, compared with only 1% in 1999. (12/5) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Making a tasty cocktail requires a good nose for the details
    Taste is king in the food and beverage industry, but every good chef and bartender knows smell is just as important to the success of a dish or drink. The science behind aromas and how they interact with a person's taste receptors help bartenders create better, more well-received cocktails. "If you’ve got a better idea of how those aromatics function, you have a whole lot better theoretical basis for pairing ingredients," said Chris Conatser, winner of the 2012 Paris of the Plains Bartending Competition in Kansas City, Mo. The Kansas City Star (Mo.) (12/4) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  Delicious Demos From The Culinary Institute 
  • Making Manchego Cheese
    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 making Manchego cheese. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Report: What drives consumers to dine out?
    Some 70% of restaurant patrons decide on dishes they can share with friends as a means of tasting more of what's on the menu, according to a Technomic report on what drives consumers to make restaurant visits. Also high on the list: convenience, cravings and money-saving combo meals. (12/5) LinkedInFacebookTwitterEmail this Story
  • Soft drink restrictions create logistical hurdles
    New York City's ban on selling soft drinks in servings larger than 16 ounces is creating logistical difficulties for restaurants and beverage companies. The groups say they would need about three months to make the changes, and are asking a judge to hear oral arguments in December rather than January on a case seeking to overturn the law, which would go into effect in March. Reuters (12/5) LinkedInFacebookTwitterEmail this Story
  • Other News
  Star Ingredient 
  • Old-school wintergreen adds nostalgia to holiday treats
    Wintergreen may no longer be the most popular winter flavor, but the scent and sweet taste still evoke holiday memories of yesteryear. This holiday season, stock up on artisan candy canes, search for wintergreen-inspired root beer or use the extract to create holiday treats such as wintergreen creams. Pittsburgh Post-Gazette (12/6) LinkedInFacebookTwitterEmail this Story
  • Other News
  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
  • Food is opportunity, and opportunity is knocking
    The CIA is the one college with the program and reputation to optimize your education investment, and winter is a great time to get started on your education at The Culinary Institute of America. Tuition grants for culinary arts majors enrolling in our winter entry dates make our outstanding New York campus even more affordable! Not only will you receive an outstanding education and prestigious degree from the world's premier culinary college, enroll in January, February, or March and qualify for our $3,000 Winter Grant. Inquire now. LinkedInFacebookTwitterEmail this Story
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  Food for thought 
To change one's life: Start immediately. Do it flamboyantly. No exceptions."
--William James,
American psychologist and philosopher

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Position TitleCompany NameLocation
Executive ChefSimmons CollegeBoston, MA
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