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February 14, 2013
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  Today's Special 
  Culinary News 
 
  • Future of cookbooks includes print and digital editions
    Nick Fauchald, founder of the popular site Tasting Table, opened the All Day Press publishing company last year, which marries print and digital content. One of his clients, renowned chef Sarah Jenkins, used All Day Press to create an app that tells readers of her cookbooks what they need to purchase from the store and what they can make using what they already have. "I think there's room for both digital and print to work together and to really help one another," Fauchald said. "An app supplements the print cookbook, and it gives the readers a new way to connect with the brand." Business Insider (2/13)
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  The Healthy Kitchen 
  • Heart-healthy fundraiser highlights talents of female chefs
    Five female chefs in Edmonton, Canada wanted to raise the profile of women in restaurant kitchens while at the same time bringing light to inventive and nutritious eating. Together they formed Taking it to Heart, a fundraiser planned for Feb. 25 where they will serve healthy, heart-friendly dishes that support the Edmonton Heart and Stroke Foundation. The Edmonton Journal (Alberta) (2/13) LinkedInFacebookTwitterEmail this Story
  • Other News
  Beverage News 
  • Craft brewers create beer glass just for IPAs
    Brewers Dogfish Head and Sierra Nevada have designed a beer glass specifically for hop-heavy India Pale Ales that features wave-like ridges to enhance the beer's flavor. "As you’re tilting your glass against your face, it creates more resistance to the liquid, which pushes more carbon dioxide gas and hop aromatics out of the liquid and into the balloon-shaped chamber of the upper glass," explained Dogfish founder and CEO Sam Calagione. FastCoDesign (2/12) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Report: Restaurant-goers to visit more, spend less in 2013
    U.S. consumers are on track to drive restaurant traffic about 3% higher this year, but they play to shave about 4.7% off the average check by seeking out coupons, discounts and deals, according to new research from AlixPartners. "As consumers get more demanding, and as the fight for share of stomach continues to increase, everyone is looking for a competitive edge," said restaurant practice co-leader Eric Dzwonczyk. Reuters (2/13) LinkedInFacebookTwitterEmail this Story
  • Is your catering business living up to its potential?
    Restaurants that branch out into catering increase their opportunities to create a bigger base of loyal fans, writes consultant and 15-year catering industry veteran Erle Dardick. He shares 10 tips for building the catering business, starting with basics like providing reliable service and making ordering easy. PizzaMarketplace.com (2/13) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Buttermilk adds flavor and texture
    To add complexity, flavor and alter the texture of salad dressings, pancakes, smoothies and baked goods, throw in some buttermilk. The milk can be found in either liquid or powder form, and its acidic properties will make a stark difference in dishes that are typically made with regular milk. Star Tribune (Minneapolis-St. Paul, Minn.) (2/13) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • The Professional Chef rediscovers soy sauce
    Glutamic acid, the amino acid responsible for the umami sensation, is present in proteins and in foods that are aged or very ripe, or have been brewed or fermented, such as mushrooms, aged cheese, red wine -- and soy sauce. Adding brewed soy sauce to any savory menu item can help its natural flavors "pop," making foods taste richer and more fully rounded without necessarily adding a pronounced Asian flavor. Check out these videos for some umami recipe inspiration. This program was created as an industry service to Kikkoman USA. LinkedInFacebookTwitterEmail this Story
  • 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
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Mistakes are part of the dues that one pays for a full life."
--Sophia Loren,
Italian actress


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Position TitleCompany NameLocation
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
Line CookInterContinental Chicago Magnificent MileGreater Chicago Area, IL
TRAVELING CHEF JobCompass Group USANewark, NJ
Executive Sous ChefHilton McLean Tysons CornerMcLean, VA
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Director Dining Programs Johns Hopkins University Baltimore, MD
Click here to view more job listings.

  
 
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