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How I See It
CIA curriculum developer dishes on the future of food
Local sourcing is important for restaurants and communities, but it's just as important to speak honestly about what can and can't be sourced locally, and to avoid diluting the "farm-to-table" message, said CIA professor Jonathan Zearfoss. Zearfoss, who took the lead on developing the curriculum for the school's new culinary science program, also talks about the role of science in the culinary arts and the impact of increased exposure to global cuisines.  SmartBrief/SmartBlog on Food & Beverage (12/11)
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Most Popular Stories
These are the stories read and shared most by ProChef SmartBrief readers in 2012

Satisfy your customer's soul with comforting Smoky Beer & Cheese Soup. For this recipe and other TABASCO® Foodservice recipes,
click here!

Industry Forecast
Which food trend will make the biggest impact on your menu in 2013?
37%   Growing demand for flexitarian/meatless dishes
28%   Ethnic/fusion cuisine
22%   Customization
14%   Consumers' increasing snack habit
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What will be the best culinary resource in 2013?
46%   Blogs, Twitter and other social media tools
23%   Cookbooks
18%   Culinary and foodservice conferences and summits
15%   Other
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In what menu category are you most likely to experiment with spicy flavors?
68%   Appetizers/small plates
27%   Main dishes
5%   Desserts
2%   Beverages
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Which topic do you expect to be most prevalent in the culinary world in 2013?
34%   Sustainability
30%   Nutrition
17%   Global flavors
12%   Convenience/budget foods
10%   Food safety
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Product announcements appearing in SmartBrief are paid advertisements and do not reflect actual CIA endorsements. The news reported in Smartbrief does not necessarily reflect the official position of CIA.
CIA Resources
  • Worlds of Healthy Flavors
    Bringing together the best of world cooking and the latest nutrition research
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  • Worlds of Healthy Flavor ASIA
    Invitational leadership conference and educational initiative for foodservice and healthcare leaders
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  • Flavor, Quality & American Menus
    Envisioning the future and stimulating dialogue among chefs, American foodservice and American agriculture
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Smartest Quotes
These are the quotes ProChef SmartBrief readers shared most in 2012
Education is the ability to listen to almost anything without losing your temper or your self-confidence.
-- Robert Frost,
American poet
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Striving for excellence motivates you; striving for perfection is demoralizing.
-- Harriet Braiker,
American psychologist and writer
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Many of life's failures are people who did not realize how close they were to success when they gave up.
-- Thomas Edison,
American inventor
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Now and then it's good to pause in our pursuit of happiness and just be happy.
-- Guillaume Apollinaire,
French writer, poet and critic
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Until you value yourself, you won't value your time. Until you value your time, you won't do anything with it.
-- M. Scott Peck,
American psychiatrist and author
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The best people possess a feeling for beauty, the courage to take risks, the discipline to tell the truth, the capacity for sacrifice.
-- Ernest Hemingway,
American author
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Opportunity is missed by most people because it is dressed in overalls and looks like work.
-- Thomas Edison,
American inventor
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One thing I am convinced more and more is true and that is this: The only way to be truly happy is to make others happy. When you realize that and take advantage of the fact, everything is made perfect.
-- William Carlos Williams,
American poet and physician
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If you do not feel yourself growing in your work and your life broadening and deepening, if your task is not a perpetual tonic to you, you have not found your place.
-- Orison Swett Marden,
American writer
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Touchback Snap Mushroom Dip is the perfect shareable appetizer to entertain football fanatics. For this recipe and other TABASCO® Foodservice recipes, click here!

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