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February 13, 2012
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  Today's Special 
  • Chefs have big plans for hotel dining
    A handful of big-name chefs this year will open hotel eateries that feature special add-ons such as room service and extended cocktail menus. One of chef Jose Garces' three planned Atlantic City establishments will have a margarita bar and take-out window, and chef Paul Virant will offer "farm-to-room" dining at Chicago's Hotel Lincoln. Forbes (2/10) LinkedInFacebookTwitterEmail this Story
  Culinary News 
  • Brazilian stew holds all the flavors of Rio
    Feijoada, a pork and black bean stew, is a dish steeped in the cultural traditions of Brazil. It is simmered for hours and served with an assortment of side dishes, including white rice, orange slices and farofa, which is a mixture of manioc flour and onions. The Wall Street Journal (2/11) LinkedInFacebookTwitterEmail this Story
  • Restaurant chains look to local farmers for produce
    Fine-dining restaurants aren't the only ones finding ways to serve more local produce. More casual chains are striking deals with farms in their area to put fresh, locally grown fruits and vegetables on the menu. In the Chicago area, the Big Bowl chain partnered with Heritage Prairie Farm to buy produce and also free up staffers to work on the farm. Chicago Tribune (2/12) LinkedInFacebookTwitterEmail this Story
  Poll 
  • Temperature Check
    Does your restaurant feature local produce?
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  The Healthy Kitchen 
  • American Diabetes Association names 10 key food options
    Beans, blueberries, tomatoes, citrus fruits and nuts are among 10 food choices recommended for people with diabetes by the American Diabetes Association. Also on the list are sweet potatoes, dark leafy vegetables, whole grains, fat-free dairy products and fish that's high in omega-3 fatty acids. USA TODAY (2/13) LinkedInFacebookTwitterEmail this Story
  Foodservice Buyer 
  • Commodity bright spots
      
    Commodity prices were a major drag on profitability in 2011, but there are reasons to believe 2012 could be better. One of the primary driving factors is the exchange rate between the U.S. and other commodity-producing countries. They are all working in our favor. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Hot chocolate warms up in New York
    Several establishments in New York offer freshly made hot chocolate in several varieties. Lily O’Brien’s serves milk, dark or white chocolate, as well as specialty drinks like the Salted Lily; Max Brenner lets visitors choose the chocolate and the style, for example requesting a Mexican spicy drink with dark chocolate. The New York Times (tiered subscription model) (2/9) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • How to leverage Pinterest for restaurants
    Pinterest is a virtual pin board that lets users organize and share their favorite online visuals, and while brands are quickly adopting it for marketing, Sociallybuzz CEO Andre Kay advises restaurants to take a methodical approach. Take the time to understand the network, upload mouthwatering food photos that link to your restaurant's menu, and expand your efforts by sharing your Pinterest postings on other social networks. SmartBrief/SmartBlog on Restaurants (2/13) LinkedInFacebookTwitterEmail this Story
 
  Worlds of Flavor 
  CIA ProChef Offerings 
  • Career success begins with ProChef Certification
    Personal growth. Industry recognition. Career advancement. You can achieve it all with ProChef Certification. Brought to you by the CIA, this customized program can make all the difference in getting the professional recognition and career advancement that you deserve. Find out what ProChef Certification can do for you. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

 
Position TitleCompany NameLocation
Head Chef / Kitchen ManagerD'Arcy's Kitchenmuscat, Oman
Production manager / Head BakerOlde Hearth Bread CompanyOrlando, FL
Culinary Arts, Full-time Instructor (Fall 2012)Mott Community CollegeFlint, MI
Click here to view more job listings.

  Food for thought 
Where there is laughter there is always more health than sickness."
--Phyllis Bottome,
British writer


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