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December 19, 2012
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  Today's Special 
 
  • 12 Days of Christmas chefs share knowledge with CIA students
    Lucky diners who attend the 12 Days of Christmas event at Meadowood restaurant in St. Helena, Calif., still have six more evenings of wonderful meals prepared by top chefs from around the world, chosen by owner and Michelin-starred chef Christopher Kostow. In addition to planning and cooking the meals, the chefs participated in question-and-answer sessions at CIA's Greystone campus, allowing students to be part of the upscale, annual affair. Eater (12/18) LinkedInFacebookTwitterEmail this Story
WARM UP THIS HOLIDAY SEASON.
Satisfy your customer's soul with comforting Smoky Beer & Cheese Soup. For this recipe and other TABASCO® Foodservice recipes, click here!
  Culinary News 
  • Chef engineers modern Chinese at new London restaurant
    Former acoustical engineer Alvin Leung began his culinary career after hosting successful dinner parties at his home in Hong Kong. Now the self-trained chef has opened an upscale eatery in the heart of London's posh Mayfair neighborhood, where his inventive dishes that marry Chinese inspiration with modern techniques have already earned him two Michelin stars. The Wall Street Journal/Scene Asia (12/19) LinkedInFacebookTwitterEmail this Story
  • Pastry chef gives desserts artistic flair with sugar sculptures
    Pastry chef Akis Anagnostou gets to the kitchen of Baltimore's Ouzo Bay in the early hours of the morning to quietly do his work before the dining rush begins. He bakes up traditional Greek desserts such as baklava and tops them off with intricate sugar sculptures he designs and makes fresh each day. "People think it is awe-inspiring," said Ouzo Bay owner Alex Smith. "He is an artist in every sense of the word." The Baltimore Sun (12/18) LinkedInFacebookTwitterEmail this Story
  • The food world served a side of surprises in 2012
    Foodies learned to expect the unexpected this year, as a small-town writer's Olive Garden review made national news, consumers shamed Chick-fil-A into pulling funding from anti-gay causes and beets became the new kale. The year's trends also included bans on foie gras in California, big sodas in New York City and pink slime wherever burgers are sold. San Francisco Chronicle/The Associated Press (12/18) LinkedInFacebookTwitterEmail this Story
  • Other News
How Much Do You Really Need to Make? The Answer May Shock You
Rather than focus on what you can afford to pull out of the business to cover your living expenses, you need to focus on how much you need to earn at your business in order to afford the lifestyle you want to have. This is where the Personal Earnings Goal, or PEG, comes into play. Learn how to calculate your PEG and find out how much you really need to make.

  The Healthy Kitchen 
 
  • Sustainable food, healthy kids menus top-of-mind for chefs
    Finding sustainable, yet local, produce, meat and seafood and adding nutritional meals to kids menus are the biggest trends heading into the New Year, according to the 1,800 chefs surveyed by the National Restaurant Association. Restaurant gardens, new cuts of meat and gluten-free cuisine are also expected to be popular in the coming year, while mini-burgers and sweets that include bacon are on their way out. CSP (12/19) LinkedInFacebookTwitterEmail this Story
The ROI of Privacy with TRUSTe Solutions
Investment in a Data Privacy Management Platform can deliver significant, positive financial returns for corporate bottom lines. The "Total Economic Impact (TEI) of TRUSTe" Study explains how Forrester Analysts calculated a 151% ROI for TRUSTe customers. Download the study now.

  The Worldly Chef 
  • Nutmeg adds the perfect seasonal kick to holiday cookies
     Zester logo
    It is both subtle and complex, warming and inviting. It reminds us of pumpkin pies, mulled ciders and wines, of so many things fall and wintry. Nutmeg. When he was well into his 70s, my grandfather adapted an old sugar cookie recipe, adding this ancient spice to create a holiday favorite that remains a tradition for our family to this day. They are crisp and a little crumbly, something you would dip into your tea or coffee. They are neither cloyingly sweet, despite their name, nor particularly chewy, which is what most cookies strive for these days. Read more. LinkedInFacebookTwitterEmail this Story

  Beverage News 
  • Bourbon is being used for more than just a stiff drink
    Bourbon is showing up in more than just a rocks glass these days -- chefs, food manufacturers and even chocolate makers are using the liquor's flavor to make new, inventive products. Raaka Chocolate, of Brooklyn, N.Y., puts raw cocoa nibs in old bourbon barrels for a month before making them into chocolate bars, and James Beard Award-winning chef Sean Brock uses bourbon barrels to make soy sauce and bourbon barrel miso at his restaurant Husk in Charleston, S.C. Forbes (12/18) LinkedInFacebookTwitterEmail this Story
  • Rediscovering the hazy past of the Harvey Wallbanger
    The creation of the legendary Harvey Wallbanger drink, a simple mix of vodka, orange juice and Galliano, is attributed to famous bartender Donato "Duke" Antone, but some beverage experts are wary to give him all the credit. Writer Robert Simonson went in search of proof that Antone, who also claimed he invented the White Russian and the Rusty Nail, is worthy of praise for the refreshing drink made popular in the '70s. Saveur.com (12/14) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Report: Restaurants ramped up ad spending in Q3
    U.S. restaurants spent $1.6 billion on advertising in the third quarter, 12.1% more than they spent during the same period last year despite relatively flat sales, according to Kantar Media. The growth outpaced a 7.1% increase across all industries, and automotive advertising was the only category with a bigger increase. BurgerBusiness.com (12/19) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  CIA Offerings 
  • Grapes make the plate: Fresh ideas for modern menus
    Chefs know they can count on grapes to add refreshment to a cheese plate, color to a fruit plate, or a wholesome crunch to a salad. But if you think of grapes only as a garnish, you're missing a lot of the fruit's culinary potential. In the hands of professional culinarians with an innovative bent, fresh grapes can go in directions you may never have imagined. Carbonated Grape Salad with Goat Cheese? Why not? Try this and other surprising culinary techniques with grapes. LinkedInFacebookTwitterEmail this Story
  • Bring your career to a whole new level
    Latin cuisine is one of the hottest segments of the foodservice industry. With restaurant patrons demanding both authentic and creative interpretations of the traditional foods of Latin America, the demand for chefs to be more knowledgeable than ever in these regionally diverse cuisines is on the rise. The CIA's Latin Cuisines Certificate Program will give you the edge you need to make your mark on the foodservice industry. Learn more. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
To be without some of the things you want is an indispensable part of happiness."
--Bertrand Russell,
British philosopher, mathematician and historian


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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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