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January 10, 2013
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  Today's Special 
  • Chef Michael Psilakis teaches Group Cooking 101
    Greek-American chef Michael Psilakis, who owns Kefi and Fishtag restaurants in New York City, often hosts cooking parties, where 10 to 15 friends come over and everyone joins in the dinner preparation. The key to a successful meal, Psilakis says, is to shop for all ingredients ahead of time and create a master list of sequential steps to keep the work flowing. "If you don't have lists, then there's no direction, and with no direction, you get into the weeds," he says. "You get overwhelmed, and you're spinning around instead of organizing and guiding and managing people -- and they need that guidance." The Wall Street Journal (1/9) LinkedInFacebookTwitterEmail this Story
Florida Orange Kansas City-Style Barbeque Sauce
Kansas City is home to some of the best barbecue. Inspired by traditional Kansas-style sauce, Florida Orange Kansas City-Style Barbeque Sauce combines Florida orange juice with molasses producing a sweeter, more versatile barbecue sauce. Click here for more recipes to take Florida citrus in new directions.
  Culinary News 
  • A successful chef leaves fine dining to open a casual eatery
    Chicago-based chef Andrew Brochu, who formerly headed up the now defunct Kith & Kin and briefly worked at Graham Elliot while moving it from one to two Michelin stars, is opening a new restaurant on Friday that caters to a more casual crowd. "It's typical bar fare on the menu and a couple of things that aren't," Brochu says. "That's what's exciting to me. To go from the fine dining realm and back to the Kith & Kin style of a comfortable place people can come dine two to three times a week." Chicago Tribune (tiered subscription model) (1/10) LinkedInFacebookTwitterEmail this Story
  • For the love of knives
    For chefs Pedro Depina, Billy Ngo and Mike Ward, their leather knife rolls holding expensive, custom blades aren't just tools they use every day in the kitchens of their Sacramento, Calif.-restaurants, they are a symbol of their commitment to the art of cooking. "(My knives) are my babies," says Ward. "When you appreciate the knife as an extension of your arm, these knives can do amazing things." The Sacramento Bee (Calif.) (free registration) (1/9) LinkedInFacebookTwitterEmail this Story
  • Other News
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  The Healthy Kitchen 
  • Have resolutions gotten healthier?
    Weight-loss systems, gyms and restaurant chains have new ads for the new year aimed at people looking to shed pounds, and there's evidence that more consumers are taking a longer-term view when it comes to healthy-eating resolutions. Surveys show consumers want more healthy choices, and they're broadening the definition of "healthy" to include local, sustainable and organic. SmartBrief/SmartBlog on Food & Beverage (1/8) LinkedInFacebookTwitterEmail this Story
  • Detox dishes, chewing included
    While many cleansing or detox diets are offered in liquid form, solid dishes can be made with the same beneficial ingredients, including ginger, tamarind and coconut. Dishes including tamarind shrimp, yellow split peas with coconut and ginger-lamb coconut curry are nutritious, tasty and may confer diet-boosting benefits, according to this article. National Public Radio/Kitchen Window blog (1/9) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  Recipe Roundup 
  A Side of Business 
  • Utah's cocktail cops step up enforcement, fines
    Utah restaurants violate state law when they serve alcohol to guests who haven't ordered food yet, and enforcement officers who largely ignored the law in the past have sharpened their attention with undercover stings that resulted in fines for nine restaurants last month, records show. Officials say they're cracking down because eateries have become lax, while restaurateurs say the stricter enforcement will hurt business and tourism. The Salt Lake Tribune (Utah) (1/9) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Wines made for chefs
    Looking for high-quality, reasonably-priced California wines to offer your customers? Try the CIA's very own Greystone Cellars wines. Each vintage of this exclusive label is approved by an expert panel at the CIA, and is crafted to pair well with a variety of global dishes. Call your distributor today to order or contact Greystone Cellars. A portion of the proceeds from the sale of Greystone Cellars wines benefits the scholarship fund at the CIA at Greystone.

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Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Luck enters into every contingency. You are a fool if you forget it -- and a greater fool if you count upon it."
--Phyllis Bottome,
British writer

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Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Harvard University Pastry Cook Cambridge, MA
Executive ChefRenown Health Reno, NV
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