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January 3, 2013
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  Today's Special 
  • Top chefs: small plates, big flavors on tap for 2013
    The past year was full of changes for the dining industry, and more changes are on tap for the coming year, according to some of the nation's top chefs. This year, be prepared to see more small plates, an influx of ethnic flavors and new cuts of meat on restaurant menus. "I think bold flavors will become the mainstream and the norm," said Rick Bayless of Frontera Grill in Chicago. "Real ethnic cooking is taking off, and it's being done brilliantly. You can tell that it's being cooked in America, but the food is gutsy and fills the soul." Chicago Tribune (tiered subscription model) (1/3) LinkedInFacebookTwitterEmail this Story
Almonds Are Indulgent
Discover innovative new ways to bring enticing flavor and texture to your desserts and other creations. Get Ryan Witcher's Chocolate Almond Molten Cake recipe.
  Culinary News 
  • Wild game: the best lean meat
    Hunting wild game may have waned in popularity in recent years, but according to food writer Peter Ogburn, it is the most environmentally friendly way to consume meat and it's also better for your waistline. Wild game populations need to be controlled to maintain a balanced ecosystem, and because they eat natural food and are more active than their caged, farm-raised counterparts, their meat contains less fat. National Public Radio/Kitchen Window (1/2) LinkedInFacebookTwitterEmail this Story
  • Manhattan parents clamor for pricey, gourmet take-out for tots
    Parents of young children living in Manhattan are willing to pay a pretty penny for organic, gourmet meals delivered to their door. Food service companies Juniors Fresh, Mommy's Yummies and Komi Organics of Brooklyn have all popped up in recent years and are thriving by offering meals such as grilled arctic char, couscous and chicken pilaf for as much as $18 a meal. Business Insider (1/2) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Eateries cater to more health-conscious guests
    Resolutions to lose weight and get in shape are once again among the most popular, and food forecasters say this year the demand for healthier fare is likely to stick. Restaurants are responding to consumers by adjusting their menus and increasing transparency about what's on the plate, experts say. "People want to eat without guilt and they'll often pay more to feel good about what they consume. I think chefs and restaurateurs need to pay attention to that," said Ba Restaurant chef and co-owner James Graham. San Jose Mercury News (Calif.) (free registration) (1/1) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Fans of syrah can take it up a notch with mondeuse
    This year, switch things up by sampling a new blend of wine. Mondeuse is a relatively unknown variety that is spicy, bold and perfect for the wine lover looking for something different. "We find our mondeuse wine to have a similar aromatic profile to our syrah (floral, spicy), but the mondeuse wine is deeper in color and more robust than our syrah. It's syrah on steroids," said Carole Meredith, winemaker at Lagier Meredith, which makes 40 cases of the wine each year. The Sacramento Bee (Calif.) (free registration) (1/2) LinkedInFacebookTwitterEmail this Story
  Delicious Demos From The Culinary Institute 
  • Star ingredient: Citrus
    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 cooking with citrus. Bon appetit! LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Consumers expand on their love of Latin cuisine
    American consumers are developing increasingly sophisticated palates when it comes to ethnic dining, driving greater demand for authentic Mexican food along with a wider range of Latin flavors. The trend is also fueling growth of fusion concepts, from the mix of Mexico and Brazil at Wahoo's Fish Taco to the Cuban, Peruvian and Colombian options on the menu at Chix in Washington, D.C. QSR Magazine (1/2013) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Get your seat now for the 2013 CIA Worlds of Flavor Conference
    The 16th annual Worlds of Flavor International Conference & Festival, "Kitchens Connected: Linking Emerging Appetites and Culinary Innovation in an Era of Global Flavor Discovery", will take place Nov. 14-16 at the CIA’s Napa Valley campus. Join more than 60 international chefs and experts to explore how information technology, creative processes, culinary science, and millennial appetites influence today’s food world. Read more and register today. LinkedInFacebookTwitterEmail this Story
  • Add hands-on culinary skills to your résumé
    Ever find yourself a little out of your league in a professional kitchen? Spend 30 weeks in the CIA's Accelerated Culinary Arts Certificate Program and you'll feel cool and confident in any culinary situation! The program is designed especially for individuals who hold bachelor's degrees in hospitality/restaurant management, food science, nutrition, or similar fields of study. Learn more today. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Well done is better than well said."
--Benjamin Franklin,
American inventor and statesman

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Position TitleCompany NameLocation
Harvard University Pastry Cook Cambridge, MA
Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefRenown Health Reno, NV
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