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March 15, 2013
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  Today's Special 
  • NYC's Dirt Candy puts the spotlight on vegetables
    Amanda Cohen's Dirt Candy restaurant in New York City has gained fame for its unique approach to vegetables. Like a mad scientist, Cohen runs around the tiny kitchen while deconstructing, distilling and dehydrating vegetables before rebuilding them into unpredictable meals. "There are all these pork and charcuterie restaurants, fried-chicken restaurants, barbecue restaurants," she said. "But nobody's really taking chances on vegetables." The Village Voice (3/13) LinkedInFacebookTwitterEmail this Story
New Chef Coat: Zip-Pocket Lightweight
Our matching men’s and women’s Zip-Pocket Lightweight Chef Coats are available in eleven different colors to suit your personal style. Stay comfortable and fresh in our wrinkle-resistant lightweight poplin fabric. Buy today for as low as $14.95.
  Culinary News 
  • The dangerous search for California sea urchin
    When collecting sea urchin roe off the coast of California, divers regularly face sharks, search in murky water and risk catching the "bends," a painful condition caused by diving too deep or coming up to the surface too fast. "It's not like picking corn out of your field. You have to find the corn first," said diver Jim Kinkade. "And then you have to crack a few open to see the quality before you spend a half hour stuffing 300 pounds of urchins in your bag." Bon Appétit online/The Feed blog (3/14) LinkedInFacebookTwitterEmail this Story
  • High-tech kitchen gadgets on "Top Chef" winner's wish list
    "Top Chef" season 9 winner Paul Qui dreams of using high-tech devices such as the Gastrovac and centrifuge at his food-truck courtyard, SouthBites, to whip up inventive dishes using molecular techniques. "[Y]ou gotta combine high and low: Old school and new school altogether. I like the flavor from smoke, but at the same time I enjoy the convenience of electrical equipment," he said. "With the technology these days, for me, it's not about fire to bring out flavors; there are other ways to extract flavors from things." Digital Trends (3/14) LinkedInFacebookTwitterEmail this Story
  • Japan demands big, gourmet American-style burgers
    Gourmet burger joints are springing up on street corners throughout Japan as locals crave American comfort food made with top-notch ingredients. "Most Japanese people are carnivores," said Eliot Bergman, owner of the Martiniburger bar and grill in Shinjuku. "They like beef. And they want a burger where they can taste it." Bon Appétit online/The Feed blog (3/14) LinkedInFacebookTwitterEmail this Story
World Food Championships Winning PHILADELPHIA side dishes!
Delight customers with this Creamy Potato Salad recipe featuring PHILADELPHIA, America's #1-selling cream cheese1 — a top-competitor recipe from the World Food Championships Side-Dish Competition. Create this and other inspiring dishes and get up to a $150 rebate on your next order of PHILADELPHIA! For recipe and rebate form, click here.
1ACNielsen, latest 52 WE 9/30/12
  The Healthy Kitchen 
  • Top chefs join forces to promote school meals
    Food Network chef Anne Burrell and Iron Chef Jose Garces competed last week in the Great American School Lunch Challenge, in which they were asked to prepare school meals -- adhering to a strict budget and nutritional standards. Before the competition, at a Texas school, both chefs spoke about the importance of school meals. Garces made chicken and black bean chilaquile, pan-roasted sweet potatoes and a pear cup with graham topping, while Burrell prepared roast chicken and veggie burritos, as well as peach cornbread with whipped vanilla yogurt. U.S. News & World Report (3/13) LinkedInFacebookTwitterEmail this Story
Farmland® DURoC Pork. A world of menu versatility.
The guest-pleasing taste of pork has taken menus by storm. Chefs love its versatility and put it to unique use in on-trend signature items to attract ever-adventurous guests. No other meat has been embraced by so many ethnic styles of preparation — from Cajun to Vietnamese to Eastern European to Latin.
For great Farmland® DURoC Pork recipes, click here.
  Cocktail Hour 
  • Aged cocktails are a trend worth trying
     Zester logo
    When a cocktail is left in a wooden cask for six to eight weeks, the flavor and color of what was originally in the cask gets lightly infused into the mixture, creating a more developed and multifaceted drink. Now, thanks to kits that contain oak barrels and supplies, bartenders can easily try their hand at aging Manhattans, Negronis and Tridents. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • China's wine boom spurs need for taste translations
    China's wine market continues to explode, but experts are running into problems: How do you translate the description of wine into something the Chinese drinker will understand? Alan Zhang, a wine class student, said it is a continual battle, especially because many of the adjectives used in wine lingo simply don't make sense in Chinese. "I've never even seen many of these fruits that wine people use to describe flavors," he says. "I don't know what a passion fruit is." The Wall Street Journal (3/13) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • Q-and-A: Smashburger founder Tom Ryan
    Tom Ryan earned three degrees, including a Ph.D. in flavor and fragrance chemistry, and spent most of his career at chains such as Pizza Hut and McDonald's before setting out to co-found Smashburger five years ago. More recently, Ryan founded Tom's Urban 24 in Denver, a round-the-clock eatery with a menu full of new takes on familiar comfort foods. "People are looking for comfortable nouns but upscale adjectives. Our new menu items reflect that thinking." The Denver Post (3/14) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Cabbage done a dozen ways
    Cabbage's firm texture and bright colors deserve more than to be boiled lifeless or suffocated with mayonnaise in coleslaw. Turn cabbage into a tasty stir fry, salad or soup this weekend and celebrate St. Patrick's Day with a cold beer and a new appreciation for the vibrant vegetable. The New York Times (tiered subscription model) (3/14) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Get your seat now for the 2013 CIA Worlds of Flavor Conference
    The 16th annual Worlds of Flavor International Conference & Festival, "Kitchens Connected: Linking Emerging Appetites and Culinary Innovation in an Era of Global Flavor Discovery," will take place Nov. 14-16 at the CIA's Napa Valley campus. Join more than 60 international chefs and experts to explore how information technology, creative processes, culinary science, and millennial appetites influence today's food world. Read more and register today. LinkedInFacebookTwitterEmail this Story
  • Top-shelf credential and career opportunities
    During the CIA's Accelerated Wine and Beverage Program, you'll experience the world of wines and beverages in one of the most inspiring settings -- California's legendary Napa Valley. You'll walk the vineyards, develop your palate in our extraordinary Rudd Center for Professional Wine Studies, and learn with others who share your passion. AWBP will give you the best, hands-on education The Culinary Institute of America is known for the world over. Inquire now. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
Adventure is not outside man; it is within."
--George Eliot,
British writer

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Position TitleCompany NameLocation
Grill Sergeant Jackson Family WinesHealdsburg, CA
Summer Farm ChefHarmony Valley FarmViroqua, WI
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Executive Sous ChefMelville Marriott Long Island, NY
Future Opportunities Nationwide - Kitchen ManagerCheesecake FactoryMultiple Locations, United States
Director, Materials and FoodGate GormetSan Francisco, CA
Product Development ChefReser's Fine FoodsBeaverton, OR
Director of Room Service/In Room Dining The Ritz-Carlton Hotel Company LLC Greater Los Angeles Area, CA
Director of Residential Dining Operations Harvard University Cambridge, MA
Culinarians Wanted, Kitchen Management Training in NYCHillstone Restaurant GroupNew York City, NY
The Purchasing Buyer - Non Food and BeverageThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Manager In Training (MIT) - Teaching KitchenThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Click here to view more job listings.

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