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March 18, 2013
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  Today's Special 
 
  • Chefs turn hot dogs into a hot trend
    The simple All-American hot dog only recently made its way onto gourmet menus, but new versions of the meat and bread combo topped with everything from mac-and-cheese to miso and daikon are selling for as much as $8 at trendy New York City eateries. "I am a hot dog fanatic. Two months ago, I had a crown put on my tooth and the first thing I did out of my nitrous [oxide] haze was to eat a hot dog," said Brian Shebairo, co-owner of New York's Crif Dogs. Daily News (New York) (3/17) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
 
  • Chef Alain Ducasse opens chocolate factory in Paris
    Last month, chef Alain Ducasse opened a chocolate factory, La Manufacture, n Paris with partner Nicholas Berger. "We decided to position ourselves as excellent craftsmen, preserving the original tastes and characteristics of each bean," Ducasse said. "From countries that barely produce enough cocoa for domestic use, we managed to import a few bags that are unique. Maybe only 5% of people will like it. But we make chocolate for lovers of intense and original flavors." The Wall Street Journal (3/15) LinkedInFacebookTwitterEmail this Story

 
Sharp Sweet Jones Ham & Wisconsin Cheese Sandwich
Think you're serving just ham & cheese? Think again. Every ingredient used in this recipe offers a unique layer of flavor for a sandwich that's both sharp (Wisconsin Horseradish Cheddar!) and sweet (apples, mango chutney, and of course, juicy, savory slices of Jones Cherrywood Glazing Ham or Cherrywood Slicing Ham). Add spinach and serve on sourdough.
Get the recipe.
 

  The Healthy Kitchen 
  • Fat avoidance can go too far
    Roast goose, nut butter, clotted cream and fatty cuts of beef are among pleasures that fat avoiders don't experience. Fat in the diet promotes satiety and might contribute to longer life, experts say. The Wall Street Journal (3/15) LinkedInFacebookTwitterEmail this Story
  Wine of the Week 
  • A lively white wine from Southern France, perfect for spring menus
     Zester logo
    The sunny, dry heat of Southern France produces a great find in an easy-sipping 2011 Domaine Cazes Le Canon du Maréchal. The lively, fresh offering has intense aromas of apricots and orange blossom, and soft, round tropical fruit and peachy flavors with attractive herbal notes. The inexpensive variety comes from the Roussillon region between the Pyrenees and the Mediterranean in southern France on the Spanish border. The soil in Roussillon is limestone and clay and the weather is windy and hot, with 325 days of sun and only about 16 inches of rain a year. The winemaker, Emmanuel Cazes, keeps freshness in the wines by picking grapes at night to preserve acidity. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Wine drinking, production are both on the rise in the U.S.
    The U.S. has surpassed France and Italy as the top wine market in the world as Americans become more interested in wine culture and wineries and vineyards continue to open in record numbers throughout the country, even in unlikely states such as Hawaii and Alaska. "I've had some stunning American wines, and I don't think anyone should think that American wine is necessarily inferior to, say, French or Italian," said wine expert Jancis Robinson. "Now, wine seems to be such a popular interest with a whole load of people — particularly young people." National Public Radio/The Salt blog (3/16) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • The next generation of foodies
    Millennials eat at fine dining establishments twice as often as baby boomers, according to Technomic, and the younger generation is increasingly driving the latest culinary trends. "They know the difference between garganelli and strozzapreti. Across the board, they are three times the gastronauts their parents are," said Andrew Zimmern, host of "Bizarre Foods" on the Travel Channel. Star Tribune (Minneapolis-St. Paul, Minn.) (3/16) LinkedInFacebookTwitterEmail this Story
  • Are chicken wings the "ultimate millennial" food?: Millennials want to be just as creative when they dine out as when they're whipping up new dishes in the kitchen, a trend that may just send chicken wing sales soaring in the coming years, writes ad executive Jeff Fromm. Ordering wings gives them the ability to customize their order with a variety of sauces that lets each put their own stamp on it, he writes. PizzaMarketplace.com (3/15) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Maple syrup sweetens more than just pancakes
    Maple syrup is a go-to ingredient for breakfast staples such as pancakes and French toast, but with tapping season underway in the Northeast it's the perfect time to explore maple syrup's true potential in a variety of dishes, from topping ice cream for a sweet treat to adding complexity to savory dishes such as wild rice soup or baked beans. Saveur.com/The Daily Fare (3/14) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Download your copy now
    Named one of the five favorite culinary books of this decade by Food Arts magazine, "The Professional Chef" is the classic kitchen reference for many of America's top chefs. Now you can have this trusted culinary reference at your fingertips with the revolutionary interactive iPad edition! More than 850 recipes, 750 photographs and 100-plus videos are included. Learn more at iTunes or Inkling. LinkedInFacebookTwitterEmail this Story
  • Earn your prized CIA degree in N.Y., Calif., or Texas
    If cooking is your passion, then the CIA's outstanding culinary arts degree programs will give you every opportunity to satisfy that passion. You’ll spend upwards of 1,300 hours in our kitchens learning the fundamentals and global cuisines while practicing new skills and techniques, and developing a command culinary methodology. And with three campus locations to choose from, you can pick the location that is best for you. Inquire today! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
What men value in this world is not rights but privileges."
--H.L. Mencken,
American journalist and essayist


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Position TitleCompany NameLocation
Grill Sergeant Jackson Family WinesHealdsburg, CA
Director of Corporate Relations (Sales and Fund-raising)The Culinary Institute Of America - Greystone CampusSt. Helena, CA
Senior Career Services Officer (St. Helena) The Culinary Institute of America - Greystone Campus St. Helena, CA
Summer Farm ChefHarmony Valley FarmViroqua, WI
Executive Sous ChefMelville Marriott Long Island, NY
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
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
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