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December 14, 2012
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  Today's Special 
 
  • Chefs compete in first-ever Food Fight
    Tasting Table hosted its first Food Fight, a fundraiser for the Food Bank for New York City where guests tasted offerings from area eateries and voted for their favorites. The ballot was designed with the foodie in mind, asking guests to choose between crispy or chewy chocolate chip cookies and decide whether goat's milk or sheep's milk makes for the best cheese. The Wall Street Journal (12/12) LinkedInFacebookTwitterEmail this Story
MIX IT UP THIS HOLIDAY SEASON.
Shake up the holidays with a Bad Santa— spiced up with TABASCO® brand Habanero Sauce. For this easy-to-execute cocktail, click here!
  Culinary News 
  • The best of Austria's dumplings start with old bread
    Austrian dumplings called knödels are typically made from old bread. The favorite among them is the Kaspressknödel, a fried version made with a pungent Alpine cheese called Sauermilchkäse and often served in a bowl of beef broth or alongside sauerkraut in some parts of the country. Cookbook author and Austrian regional cooking expert Ingrid Pernkopf said the recipe can vary, but her secret ingredient is a healthy amount of chives added just before serving. The Wall Street Journal (12/13) LinkedInFacebookTwitterEmail this Story
  • Other News
FEATURED ARTICLE: Understanding the Power of the Pareto Principle
Here's how the Pareto Principle, also known as the 80-20 rule, can show you which customers you should spend the most time with. Read the article to learn more.

  The Healthy Kitchen 
 
  • FDA begins allergen research
    The FDA has begun a study to determine safe thresholds of allergens. The research will help the agency respond to concerns about allergen contamination and petitions for allergen-label exceptions. Supermarket News (12/13) LinkedInFacebookTwitterEmail this Story
Time off boosts employee morale — and other pleasant surprises
New research reveals that a clearly articulated time-off policy that's fairly, transparently implemented improves employee productivity and morale —creating a happier, more loyal workforce for long term success.
Click here to read the White Paper

  Cocktail Hour 
  • Taking tequila from the poolside to the fireside with winter cocktails
     Zester logo
    Tequila is often thought of as a drink for summer, but it brings something special to winter drinks, too. Tequila is becoming a lot more versatile, and bartenders are moving away from the the margarita and pairing tequila with other things besides lime and triple sec. Tequila can be used to take the idea of the hot toddy and turn it on its ear. In place of brandy, use a gorgeous tequila as the main ingredient, such as Clase Azul Plata. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Tea rituals shape business in Western Sahara
    In Western Sahara, business conversations are conducted over cups of hot, very sweet green tea. The tea is poured from a kettle into glasses from a height of two or three feet, to aerate it, blend the ingredients and create a flavorful foam. National Public Radio (12/13) LinkedInFacebookTwitterEmail this Story
  • Other News
  Featured Content 
 

  A Side of Business 
  • How can your restaurant prepare for a natural disaster?
    More than a month after Hurricane Sandy, restaurateurs are rebuilding and learning in hindsight how they could have been better prepared for the devastating natural disaster, experts say. They offer tips on creating a disaster recovery plan, which should address everything from backup generators to how businesses will communicate with staff and process payroll. QSR Magazine (12/2012) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • How to pick SoCal produce at its peak
    Produce is available year-round at farmer's markets in Southern California, but knowing what fruits and vegetables are in season can help shoppers pick the most flavorful offerings. Sometimes it's difficult to know what to buy, farmers say; for instance, carrots look better in summer but taste best in winter. Los Angeles Times (tiered subscription model) (12/14) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • A whelk by any other name is still good eats
    Scungilli is part of the traditional Italian Christmas Eve Feast of the Seven Fishes, but the mollusk is less well known in the U.S. when called by its English name -- the whelk. Whelk is popular in England and other parts of Europe, and U.S. chefs are starting to put it on the menu more often, in chowders or lightly boiled with a tub of garlicky green sauce on the side, as chef April Bloomfield does at John Dory in New York City. The New York Times (tiered subscription model) (12/13) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Almond, healthy baking and desserts
    At last, the obsession with limiting fat has succumbed to wiser notions. The latest nutrition research tells us that "good" fats -- like those found in almonds and other nuts and seeds -- contribute to good health. Almonds deliver protein, vitamin E, antioxidants and fiber, and you are doing your customers a healthful favor when you can replace less-desirable fats and refined flours with almonds in baking. Watch CIA chefs prepare healthy baking recipes, including Almond Cake with Yogurt, and Almond, Mission Fig, and Golden Raisin Bread. LinkedInFacebookTwitterEmail this Story
  • Rise to the top with a CIA Baking & Pastry Degree
    If your creativity shines in the bakeshop, our Baking and Pastry Arts programs will bring out the best in you. You’ll flex your creative muscles crafting hearth and specialty breads, desserts, pastry, pậtisserie, and confections all while being immersed in -- and inspired by -- all the treasures the Napa Valley has to offer. Inquire today and enjoy the winter amongst the lush vineyards, bountiful farms, and acclaimed restaurants that Northern California has to offer. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
The best preparation for tomorrow is to do today's work superbly well."
--William Osler,
Canadian physician


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Culnary ManagerHillstone Restaurant GroupNew York, NY
Executive ChefRenown Health Reno, NV
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