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April 2, 2013
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  Today's Special 
  • Homemade pasta is a labor of love
    Eateries like New York City's Lincoln Ristorante are looking to set themselves apart by making and serving fresh pasta, which takes longer to make but only seconds to cook and offers a different texture than the dried version. The growing trend is a boon to Emilio Mitidieri, who has spent the past three decades perfecting, making and selling pasta-making machines for Italian restaurants as well as pasta factories. The New York Times (tiered subscription model) (4/1) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
  • At Siberia, diners barter for polar bear
    Deep in the heart of the Arctic lies a one-of-a-kind restaurant serving meals made from frozen vegetation and the only local game around, seal and polar bear. Run by chef Tadashi "Buck" Helmslemsson, the aptly-named Siberia offers adventurous diners a 20-course tasting menu in exchange for animal pelts, solar panels, coffee or whatever else they have available to barter. Bon Appétit online/The Feed (4/1) LinkedInFacebookTwitterEmail this Story
  • Other News
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  The Healthy Kitchen 
  • Study: Eating fish may lead to longer life
    One to two servings of fish rich in omega-3 fatty acids per week could add a few years to your life, according to a new study by Harvard School of Public Health and the University of Washington, which studied the blood fat levels of 2,700 healthy adults aged 65 years or older for 16 years. "Omega-3 fatty acids are very unique in that, at very small levels in the diet, they have pretty powerful effects on a range of body functions," said Dr. Dariush Mozaffarian, lead author of the study. National Public Radio/The Salt blog (4/1) LinkedInFacebookTwitterEmail this Story
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  Featured Chefs with Plate 
  • "We'll Pickle Literally Anything"
    Ramp bulbs? Green strawberries? Mexican sour gherkins? Morel mushrooms? All fair play for a sour turn on the relish tray Paul Fehribach and the Big Jones crew dish up in Chicago. Read more.

Getting Paid: How to Get Customers to Pay Up
Dealing with the money isn't fun, but it's a necessary evil for staying in business. While every business has their ups and downs, the key to positive cash flow is collecting payments in full and on time to keep the cash coming in as predictably as possible. Seem impossible? Learn how these small-business owners did it.

  Beverage News 
  • One coffee lover's mission to offer the perfect roast
    Former musician James Freeman turned his hobby of home roasting coffee beans into a multimillion dollar business known as Blue Bottle Coffee. The company has just nine locations throughout the country, but its strict standards, such as using only beans that have been roasted no more than 10 days earlier, have caught the attention of well-known chefs, such as Gramercy Tavern's Michael Anthony and Coi's Daniel Patterson, who serve Blue Bottle coffee in their restaurants. The Wall Street Journal (3/29) LinkedInFacebookTwitterEmail this Story

Time and Attendance: The Core of Managing and Measuring Your Workforce
Based on data from Brandon Hall Group's 2014 Workforce Management Study, this paper explores the evolution of time and attendance, the impact of automation and integration, and the key role time and attendance solutions play in managing and measuring today's workforce. Read the Paper and Learn More

  What's Cookin' at The Culinary Institute 
  • Sautéed Brussels Sprouts with Pancetta
    The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Sautéed Brussels Sprouts with Pancetta. Bon appetit! LinkedInFacebookTwitterEmail this Story
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  A Side of Business 
  • What will menu labeling look like when it finally comes?
    Restaurants and other food service outlets are still waiting for the rules that will establish how they'll have to post calorie counts and other nutritional information under a law passed in 2010. Meanwhile, as regulators and lobbyists debate who will have to post the data, a new study has shown that when the numbers are finally listed, the information may not be nearly as effective in helping consumers stick to their diets as simpler symbols denoting the better-for-you options. (4/1) LinkedInFacebookTwitterEmail this Story
  Local & Sustainable Spotlight 
  • Local sourcing helps chains forge community ties
    Fast-casual chains including Chipotle and Mad Greens source locally whenever possible, and in many cases, they forge connections with farmers and producers to seek out new and developing sources of local ingredients. At Sweetgreen, the roster of local ingredients and the farmers who grew them changes every month, raising awareness among patrons at the eatery's 16 units, even if they don't order from the list, said co-founder Nic Jammet. QSR Magazine (4/2013) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Potato dishes rise in popularity
    Potatoes are taking over high-end eateries, fast food restaurants and farmers markets as America's trendiest ingredient. Chefs are frying, baking and mashing the root vegetable in delicious side dishes that are popping up on menus everywhere. Bon Appétit online (4/1) LinkedInFacebookTwitterEmail this Story
  • Other News
  CIA Offerings 
  • CIA Consulting -- the culinary advantage
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  Food for thought 
That which grows fast, withers as rapidly. That which grows slowly, endures."
--Josiah Gilbert Holland,
American writer and poet

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Position TitleCompany NameLocation
Grill Sergeant Jackson Family WinesHealdsburg, CA
Senior Manager, Beverage InnovationIgnite Restaurant GroupHouston, TX
Culinary ManagerIgnite Restaurant GroupHouston, TX
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
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
Click here to view more job listings.

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