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January 16, 2013
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  Today's Special 
  • Kiddie food gets adult makeover
    Innovative chefs are recreating their childhood favorites with a gourmet, adult spin. Second Home in Denver, Colo., serves up Froot Loop pancakes, patrons love the orzo mac-and-cheese with oyster mushrooms at Berkley, Calif.-based FIVE, and the PB&J pot de crème is the most popular dessert served at Aurea in San Francisco. "I tell people it tastes like a baked peanut-butter-and-jelly sandwich," said executive chef Michael Koenig. "I considered adding Wonder Bread crostini on the side." The Huffington Post (1/15) LinkedInFacebookTwitterEmail this Story
Share the MISSISSIPPI difference with your customers
Harvested from bountiful waters, catches from Mississippi boast a freshness and flavor like no other — for a difference customers can taste. From sweet shrimp to succulent oysters to enticing Blue Crab, there's simply no substitute. Insist on premium Mississippi Seafood — America's seafood — and bring fresh flavor to your menu. Find a supplier today!
  Culinary News 
  • Wonton wrappers encase the savory and sweet
    The versatile wonton wrapper can be filled with much more than typical Asian fare, from savory options such as chorizo and chicken to sweet concoctions using fresh jam or chocolate. "The great thing about the wonton wrap is the versatility. It’s a great vehicle for culinary creativity," said culinary instructor Steve Bell, who fries the wrappers to make serving bowls for tuna tartare. Omaha World-Herald (Neb.) (1/16) LinkedInFacebookTwitterEmail this Story
  • Cafe Boulud chef, U.S. team coach talks about Bocuse d'Or
    Chef de Cuisine at Cafe Boulud in New York City, Gavin Kaysen, is determined to lead the U.S. to victory at this year's Bocuse d'Or competition in Lyon, France. Kaysen competed in 2007 and is the coach for this year's U.S. team. "I wish I could bottle up that energy and the intensity and passion carried by every single person in that stadium for the Bocuse d'Or... it's so loud, it's so energetic, everybody's so happy to be there, you can just feel the sense of pride," Kaysen said. "You're representing your country -- it's a huge deal." Serious Eats (1/15) LinkedInFacebookTwitterEmail this Story
  • Barrel-aged hot sauce to become star condiment of 2013
    More and more chefs are creating their own unique hot sauces by aging chiles and spices in oak barrels. "The barrel has sauce aged in it, it’s had whiskey aged in it," said Brandon Foster, executive chef of Vesta Dipping Grill in Denver. "It’s going to have excess moisture in it and I think that’s the salt and the vinegar, the macerated chilies, that are really just reacting with that wood and pulling out as much flavor as possible." (1/15) LinkedInFacebookTwitterEmail this Story
  • Other News
World Food Championships Winning PHILADELPHIA side dishes!
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  The Worldly Chef 
  Beverage News 
  A Side of Business 
  • San Francisco eateries cater to clients south of the city
    San Francisco's complicated ordinances and high minimum wage have helped drive restaurateurs to areas south of the city, where they're finding a slew of young Silicon Valley professionals hungry for more innovative dining options. "These are intelligent, sophisticated, food-savvy people living here," said Frank Klein, a restaurateur and consultant who recently opened Roastshop in Palo Alto. San Francisco Chronicle (1/14) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Google Earth uncovers Chicago's unseen gardens
    Researchers at the University of Illinois at Urbana-Champaign who used Google Earth's mapping technology to determine where Chicago's residents were gardening discovered more than 4,500 urban food producing sites. "Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations," said graduate student John Taylor. "From a planning and policy perspective, we have to consider food production at multiple scales." National Public Radio (1/9) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • For imparting smoky flavor, try smoked olive oil
    Tried-and-true olive oil lovers may squirm at the thought of adding any flavoring to their favorite ingredient, but smoked olive oil gives foods a mild yet distinct smoky flavor that can completely alter a dish. It can lend a nice hit of flavor drizzled over grilled fish, added to a mayonnaise or as the base for a vinaigrette. The Washington Post (1/16) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • CIA discount for Catersource Conference & Tradeshow
    Don’t miss the CIA in Las Vegas! Brad Barnes, CMC, senior director of continuing education, and Ted Russin, M.Sc., director of consulting, will present "American Ingredients and Modern Cuisine: A Creative Evolution." Enroll now and use code CIA13 to receive $50 off your 2013 registration. Visit for more details. LinkedInFacebookTwitterEmail this Story
  • Earn a CIA degree in just 15 months!
    Have you ever wondered how a degree would affect your career? A degree from The Culinary Institute of America could take you anywhere, and an education from the industry-recognized leader is more accessible than you think. The CIA's Associate Degree Program for Advanced Career Experience (ACE) Students will give you the opportunity to get an outstanding CIA education -- and degree -- in just 15 months! Space is limited so inquire today! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Not in the clamor of the crowded street, not in the shouts and plaudits of the throng, but in ourselves, are triumph and defeat."
--Henry Wadsworth Longfellow,
American poet and educator

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Position TitleCompany NameLocation
Pastry ChefConfidentialChicago, IL
Manager of Planning & Logistics, Strategic InitiativesThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Harvard University Pastry Cook Cambridge, MA
Director Dining Programs Johns Hopkins University Baltimore, MD
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