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December 7, 2011
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  Today's Special 
 
  • Chefs share visions on the future of global dining
    "World Casual" is the dining trend of the future, melding global cuisine and local ingredients in casual settings that make the most of social media opportunities, said chefs gathered at The Culinary Institute of America's recent Worlds of Flavor conference. "Cooking is at a global crossroads. Chefs have thrown away the rulebook, especially in the casual, lower end of the market," said consultant Michael Whiteman. Napa Valley Register (Calif.) (12/5) LinkedInFacebookTwitterEmail this Story
Create a Stir this holiday with TABASCO®—tinged Cocktails. Unique and creative cocktails like the Nog-tini are all the rage, especially cocktails featuring Original TABASCO® brand Pepper Sauce. Find over 300 new TABASCO® inspired concoctions featuring all of our flavors at TABASCOfoodservice.com.
  Culinary News 
 
  • Smoked venison can be tasty and tender
    When preparing venison, smoking the cured meat provides great flavor and a tender texture. "You don't want to smoke meat unless it's been cured. The temperatures that you use during the smoking process accelerate bacteria growth and if you don't have cure in the meat, then you really stand a chance of getting sick or worse," said Tom Pekar of Pennsylvania's Hungarian Smokehouse. Pittsburgh Post-Gazette (12/4) LinkedInFacebookTwitterEmail this Story
  • Brigantine executive chef is in command in the kitchen
    As executive chef of San Diego's Brigantine Family of Restaurants, Steve Floyd is tasked with checking up on the company's 400 employees and making important decisions about what comes out of the kitchen. The Texas native prefers to get his food from smaller distributors. "When you deal with and buy from local mom-and-pop places, you can get personalized attention," he said. San Diego Union-Tribune (12/6) LinkedInFacebookTwitterEmail this Story
  • Other News
Complex Compliance Regulations Raise the Stakes for Organizations
Wage and hour lawsuits are steadily rising thanks to increasingly complex compliance regulations. Insulate your organization from FLSA issues and reduce costs with automated workforce management solutions.
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  The Healthy Kitchen 
  eKnowledge for Restaurant Professionals 
  Beverage News 
  Featured Content 
 

  A Side of Business 
  • Report: Restaurant traffic flat in 2011
    A resurgence of restaurant deals wasn't enough to boost 2011 traffic above 2010 levels, and consumer gloom is likely to bring more of the same early next year, according to NPD Group, which forecasts flat traffic for the first half of 2012 and a 1% uptick in the second part of the year. Quickservice and fast-casual chains fared a bit better than casual, and family restaurants saw traffic declines in the first nine months of 2011. Los Angeles Times/Money & Company blog (12/6), BurgerBusiness.com (12/6), CNBC (12/6) LinkedInFacebookTwitterEmail this Story
  Worlds of Flavor 
  Temperature Check 
  • Do you feel that fabricating fish in-house increases profit margin by utilization of the trim?
    Yes  72.44%
    No  27.56%
 
Position TitleCompany NameLocation
Executive ChefSTARR RestaurantsPhiladelphia, PA
Director of Food and BeverageThe Olde Farm Golf ClubBristol, VA
Click here to view more job listings.

  CIA ProChef Offerings 
  • Healthy options for salad bars
    School lunches have captured plenty of attention recently. It seems as if everyone from celebrity chefs to the first lady is talking about ways to improve school lunches. One effective tool popping up in more and more schools is the salad bar. You can find inspiration and ideas for making your salad bar more healthful in the CIA's latest videos. Watch and learn now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Ability will never catch up with the demand for it."
--Confucius,
Chinese philosopher


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