Reading this on a mobile device? Try our optimized mobile version here: http://r.smartbrief.com/resp/dyogCfbwoceopjABPyeX

March 7, 2012
Sign upForwardArchiveAdvertiseRead more at SmartBrief.com
 
  
  Today's Special 
 
  • Top chefs always looking for ways to improve business
    Top chefs such as Kerry Simon are always looking for ways to improve or expand their businesses. At a recent restaurant industry conference in Seattle, Simon said he's considering making his burger and vodka brand KGB into a chain of restaurants. Such moves usually involve private-equity partners but require caution. Nation's Restaurant News (free registration) (3/5) LinkedInFacebookTwitterEmail this Story
Serve Tropical Paradise in a Glass — The Tropical Tiki blends fresh fruits including banana, mango and pineapple with Florida orange juice to encompass all the flavors of a tropical escape in a single glass. Serve up a glass of paradise with Florida citrus. Click here for more recipes.
  Culinary News 
  • Chef brings lifelong love of food to Milwaukee
    Milwaukee chef Jeff Powell has always like to cook, but when he was 14, a friend got a pasta maker and he was hooked. "I wanted to run over and play with it. At 14, that's kind of a funny thing to be really excited about," he said. Powell is now the chef at Cafe Perrin where they make fresh ricotta cheese and grow some vegetables fresh from their own garden. "To see stuff going from being nothing in the dirt to something served on the table -- that's huge," said Powell. Milwaukee Journal Sentinel (tiered subscription model) (3/6) LinkedInFacebookTwitterEmail this Story
  • Pig brains and spoons are passions for chef Chris Cosentino
    Pig brains, fries and crispy pig ears will soon be on the menu at Pigg in Los Angeles. Executive chef Chris Cosentino said the brainaise is one of the restaurant's new editions, including some new cured hams. In the kitchen, he said he can't live without his spoons, which have names. "I have a spoon called the Palladin, since it was given to me by Jean-Louis Palladin back when we did an event together," Cosentino said. Los Angeles Times/Daily Dish (3/5) LinkedInFacebookTwitterEmail this Story
  • Other News
  The Healthy Kitchen 
  • How long you should really keep ingredients
    What food needs to be tossed and what can stay is a regular process in most kitchens. According to Jay Weinstein, eggs can last five weeks in the refrigerator, juice has gone bad when it tingles the tongue and mayonnaise-based dressings last about a week. Weinstein, a chef trained at the CIA, also said when the butter starts to smell like cheese, it's time to dump it. Honey might crystallize, but it can stay on the shelf forever, along with the highly preserved white sugar. FoxNews.com (3/6) LinkedInFacebookTwitterEmail this Story
  • Utah capital is dubbed "Next Great Vegan City"
    From a meat-free hot-dog cart to a choice of two vegan bakeries, Salt Lake City offers a wide array of vegan dining choices, a discovery that led VegNews to call it "The Next Great Vegan City." A few restaurants including Vertical Diner and Omar’s Rawtopia serve strictly vegan menus, while a number of meat-centric eateries have added vegan options. The Salt Lake Tribune (Utah) (3/6) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Experience and biology may combine to create expert wine tasters
    Not everyone can taste the nuances between high-priced wines and cheaper varieties. Researchers at Penn State have found that experts are 40% more sensitive to bitterness than average wine drinkers. So, tasting may be part biology, but others like Washington Post wine writer Dave McIntyre believes experience counts. "If you taste enough Cabernet Sauvignon you'll learn to tell it from Merlot," said McIntyre. National Public Radio/The Salt blog (3/6) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Finding the right Gen Y workers takes work
    Restaurant owners coping with the challenges that come with employing a Gen Y workforce can head off some issues in the hiring process, starting by giving an honest and clear picture of what the job entails, says Sean Finter of Barmetrix. Use recruiting videos that feature young employees talking directly to prospective hires and build a trial period into the hiring process before committing to a new worker. SmartBrief/SmartBlog on Food & Beverage (3/7) LinkedInFacebookTwitterEmail this Story
 
  • How successful CEOs balance risk and responsibility
    Quickservice CEOs make risky decisions every day, but understanding their market and how the brand fits in can go a long way toward mitigating the dangers when it comes to making decisions to tweak recipes or test new menu items, says CG Burgers founder Carmine Giardini. "If you're careful and you study it, and you believe in it, and you have a team that believes in it ... that's the way to minimize your risk." QSR Magazine (3/2012) LinkedInFacebookTwitterEmail this Story
  Tools of the Trade 
  • Little-known MAC knives replacing popular cutlery in top kitchens
    MAC knives are replacing some of the better known cutlery in some of the top kitchens. French Laundry, Per Se and Hawks Restaurant chefs have switched because chefs say they like the feel and balance of the Japanese made knives sold by Harold Arimoto in Sacramento, Calif. "It's almost like a baseball mitt. You find a knife you like and you want to keep it. Balance is very important, the way it feels in your hand," said French Laundry chef Thomas Keller. The Sacramento Bee (Calif.) (free registration) (3/7) LinkedInFacebookTwitterEmail this Story
  Temperature Check 
  • What percentage of your menu consists of whole grains, fresh vegetables and fruits, and nonprocessed foods?
    81% to 100%  25.30%
    41% to 60%  22.29%
    61% to 80%  21.08%
    21% to 40%  19.28%
    0% to 20%  12.05%
 
Position TitleCompany NameLocation
Summer Farm ChefHarmony Valley FarmViroqua, WI
Production manager / Head BakerOlde Hearth Bread CompanyOrlando, FL
Culinary Arts, Full-time Instructor (Fall 2012)Mott Community CollegeFlint, MI
Click here to view more job listings.

  CIA ProChef Offerings 
  • "The Professional Chef" goes digital
    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
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
I am always doing that which I cannot do, in order that I may learn how to do it."
--Pablo Picasso,
Spanish artist


LinkedInFacebookTwitterEmail this Story

  
 
Subscriber Tools
     
Print friendly format | Web version | Search past news | Archive | Privacy policy

Advertise
Publisher, Food & Beverage:  Chris Warne 212-450-7970
Job Board:  Jackie Basso (202) 407-7871
 
Read more at SmartBrief.com
A powerful website for SmartBrief readers including:
 
 
 Recent ProChef SmartBrief Issues:   Lead Editor:  Rebecca Pollack Scherr
     
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
 
 
© 1999-2012 SmartBrief, Inc.® Legal Information