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March 28, 2012
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  Today's Special 
  • Chefs play matchmaker with flavors and nutrition
    Chefs are experimenting with nontraditional combinations of flavors -- such as grapefruit and anchovies, or pineapple and oysters -- and although the finished product is delicious, many chefs consider the ingredients' health benefits as much as their flavors. "I choose certain ingredients for a dish not just because they taste good together, but because they improve the overall nutritional profile of the recipe. A bit of olive oil in a sauce helps you better absorb vitamin A, for instance, in the vegetables," says Natalia Hancock, a culinary nutritionist. The Atlanta Journal-Constitution (3/27) LinkedInFacebookTwitterEmail this Story
Wisconsin Blue Benedict Sandwich Fresh Wisconsin Mozzarella Cheese provides a delicious melt over the top of classic Eggs Benedict. Wisconsin Blue Cheese crumbles add an unexpected, piquant flavor.
  Culinary News 
  • The historic American shad makes a comeback
    For hundreds of years, people on the East Coast wrangled fresh, silvery shad during the spring when the fish were migrating to rivers in order to spawn. The shad has since declined in popularity, but many chefs are putting the old American staple back on menus, with tasty creations popping up in restaurants from Washington, D.C., to New York City. Most shad this season comes from the Southeastern states, which have a sustainable population. National Public Radio/The Salt blog (3/27) LinkedInFacebookTwitterEmail this Story
  • Deviled eggs encapsulate American home cooking
    Deviled eggs may be known as traditional Easter fare, but several Baltimore restaurants now offer them year round. Irene Smith, owner of the Woman's Industrial Kitchen, says the dish is integral to the kitchen's mission of serving up American home cooking. Substituting some of the traditional ingredients for more inventive items can elevate the eggs from tried-and-true to something special. The Sun (Baltimore) (3/27) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Shake up spring menus with uncommon produce
    Less-well-known produce that can offer a change of pace this spring include celeriac, komatsuna and juneberries, says registered dietitian Kristin Kirkpatrick. Jicama and asparagus beans also are on the list of nutritious options that can be purchased at farmers markets, grocers or specialty stores. The Washington Post (3/26) LinkedInFacebookTwitterEmail this Story
  • Chef's books challenge children to eat healthier
    Chef Dolores Grisanti Katsotis was fortunate to grow up in a family that always cooked healthy food from scratch, but she realizes that most kids don't have the same experience. With her new line of books, she aims inspire children to make healthier decisions. "Teaching kids how to do jumping jacks isn't the answer to solving obesity," she said. "I wrote these stories to show children that they have a lot of choices they can make for themselves." The Commercial Appeal (Memphis, Tenn.) (free registration) (3/28) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Beer cocktails in the District
    Bartenders are swirling liqueur, syrups and even egg whites together with craft beer to create inventive beer cocktails. These favorites aren't new to the nation's capitol, but they are increasing in popularity and popping up at high-end restaurants around the country. The Washington Post (3/20) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • Report: Restaurants' investments pay off as economy picks up
    Restaurants that survived the downturn and have shifted back into growth mode are seeing their increased investments pay off in higher foot traffic and sales, according to a new industry report from GE Capital's franchise finance division. "The restaurant industry has come through the upheaval of the past several years by listening closely to the consumer and adapting to their changing tastes – and they've done it well," said CEO Agustin Carcoba. (3/27) LinkedInFacebookTwitterEmail this Story
  • High-end hotels join in on food truck craze
    The food truck craze has found its way to a number of high-end hotels in the U.S., such as the Ritz-Carlton in Washington, D.C., and the Setai Hotel in Miami's South Beach, this feature says. However, the hotels have added their own twist to the concept by tapping celebrity chefs to produce gourmet food options to sell on the streets. "Hotels are expanding on food service, in general. A logical step would be mobility of the restaurant platform," said Hudson Riehle of the National Restaurant Association. USA TODAY (3/27) LinkedInFacebookTwitterEmail this Story
  • Other News
  Worlds of Flavor 
  • Snacking the right way with Turkish boreks
    The Turkish borek is the original dough-wrapped finger food designed to not only satisfy the snacker, but to offer a short break from a world that is heavy on harried schedules and light on leisure time. The flaky outer dough can surround fillings that include meats, vegetables and briny cheeses. National Public Radio (3/28) LinkedInFacebookTwitterEmail this Story
  Temperature Check 
  • How often does your restaurant menu change?
    Seasonally/Quarterly  46.80%
    Daily  19.21%
    Bi-annually  12.32%
    Monthly  10.84%
    Annually  7.88%
    Never  2.96%
Position TitleCompany NameLocation
Summer Farm ChefHarmony Valley FarmViroqua, WI
Quantity Foods ManagerUniversity of Illinois at Urbana-ChampaignUrbana, IL
Culinary Focused ManagersHillstone Restaurant GroupNationwide, United States
ChefLegal Sea FoodsMultiple Locations, PA
Executive ChefAlbertina's RestaurantNotheast Portland, OR
Production manager / Head BakerOlde Hearth Bread CompanyOrlando, FL
Click here to view more job listings.

  CIA Offerings 
  • Experience the difference with the CIA's Masters Collection
    Savor the results of The Culinary Institute of America's extraordinary tools for the kitchen. Skillfully designed and tested by the CIA's Certified Master Chefs, the Masters Collection™ contains a broad assortment of exceptional cookware, bakeware, cutlery and culinary tools. View the complete line of products. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

  Food for thought 
When you make a world tolerable for yourself, you make a world tolerable for others."
--Anaïs Nin,
French-Cuban author

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