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December 24, 2012
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  Today's Special 
  • Spices are the stars of holiday dishes
    Whether it's the sprinkle of nutmeg on top of a cup of egg nog or the star anise, cloves and cinnamon in a batch of mulled wine, it's clear during the holidays that spices are key to making or breaking traditional dishes. World-renown chefs such as Marcus Samuelsson and Apollonia Poîlane share which spices remind them most about their childhood holiday memories and the recipes they use each year. The Wall Street Journal (12/22) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • Mintel releases holiday shopping behavior analytics
    Intelligence supplier Mintel released extensive analytics on holiday shopping trends. According to the report, 91% of Americans made some sort of festive-related purchase last year including holiday food (61%), decorations (35%) and alcoholic beverages (27%), and 41% of Americans attended a party or event at a friend’s house last year during holidays. Progressive Grocer (12/21) LinkedInFacebookTwitterEmail this Story
  • Startup helps Big Apple chefs find in-home gigs
    Start-up Kitchensurfing offers New York City foodies a way to find personal chefs who often bring stories to the table along with ethnic cuisines, while giving the chefs a chance to build a reputation and earn more than they would working in a restaurant. "When I put down a dish, I like to say how I discovered it and how it was prepared while I was in Cambodia, and the experience of when I first ate it," said chef Lany Phlong. The New York Times (tiered subscription model) (12/21) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Menus with calorie count, exercise miles lead to better choices
    A study in the journal Appetite found participants who used fast-food menus that indicated the calorie content of meals and the number of miles of walking required to burn them off consumed fewer calories than those who ordered food from menus that included only information on calorie content, calories plus minutes of walking required or menus without any nutritional information. Medical News Today (12/22) LinkedInFacebookTwitterEmail this Story
  Cocktail Hour 
  • Author to begin importing her anti-mafia Sicilian wines to the States
     
    Mary Taylor Simeti, the long-beloved author of the 1968 memoir “On Persephone’s Island: A Sicilian Journey,” is set to make many American oenophiles' dreams come true. For the first time, wine from the Simeti family farm, Bosco Falconeria, will be sold in the United States. The Simeti family's Nero D'Avola carries the "addiopizzo" label, which means that it is free of mafia influence. The addiopizzo movement includes more than 700 firms, including 39 wine producers, who’ve signed the pledge not to pay pizzo, or protection, to the mafia – and to report any attempts to collect it to the police. ZesterDaily.com (12/19) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Flip: A lighter, more-drinkable egg nog
    This Christmas, pass on the heavy mugs of egg nog and shake things up with a flip. The lighter, dairy-free version of nog made with an egg, a strong spirit such as brandy or Port, and a spoonful of sugar is still creamy but less thick than the traditional weighty egg nog. The Wall Street Journal (12/21) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Why some eateries are saying "so long" to cash
    TRU Deli & Wine in Chapel Hill, N.C., only accepts credit and debit cards, one of a small group of eateries that has decided it's simpler and safer to not accept payment in cash. Technology such as Square makes it easy for small merchants to accept credit cards and is driving the shift, and operators say eliminating the chores associated with handling cash improve service and help things run more smoothly. QSR Magazine (12/2012) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Mexican town rings in Christmas season with radish-carving contest
    Holiday traditions vary around the world, but none are quite as quirky as the radish-carving contest held every Dec. 23 in Oaxaca, Mexico. Yesterday morning, contestants in the Night of the Radishes contest set up their stalls in the town's plaza to display their artistic carvings of the hefty root vegetable, fashioned into everything from baby Jesus lying in a manger to the character Mr. Bill. National Public Radio/The Salt blog (12/22) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • 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
  • New year, new challenges: Are you prepared?
    The year 2013 will bring great prosperity in the foodservice industry. That also means greater competition. How will you increase your market share? The best way is to polish your skills, expand your menu, and stay on top of food trends. You can accomplish all of this and more by coming to The Culinary Institute of America for professional development. Get started now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Editor's Note 
  • SmartBrief will not publish Tuesday
    In observance of Christmas, SmartBrief will not publish Tuesday. Publication will resume Wednesday. Enjoy the holiday! LinkedInFacebookTwitterEmail this Story
  Food for thought 
In seed time learn, in harvest teach, in winter enjoy."
--William Blake,
British poet and painter


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Harvard University Pastry Cook Cambridge, MA
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