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April 10, 2012
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  Today's Special 
  • Study: More chefs are using sweet and sour citrus fruits
    Citrus flavors are springing up on more menus throughout the country as chefs add the sweet and sour fruits to just about any dish, and this trend is on the rise, according to McCormick & Co.'s global Flavor Forecast. "Citrus is incredibly popular because it is so aromatic and has those bright and fresh notes," says chef Kevan Vetter. "It really gives you a pop." (4/9) LinkedInFacebookTwitterEmail this Story
GREY POUPON Inspires Cody Smith To Reinvent the Chicken Sandwich. The premium flavor and versatility of
GREY POUPON inspired this Le Cordon Blue of Culinary at Austin student to take an average chicken sandwich from tired to inspired. His Thai Chicken Meatball Banh Mi featured a Spicy Coconut Dijon sauce that won him a $5,000 scholarship in the Future Chefs of GREY POUPON Culinary Competition.
  Culinary News 
  • California chefs contest foie gras ban
    Some chefs are standing up to California's ban on foie gras by serving up more dishes of the delicacy before it becomes illegal. Chef Russel Jackson of San Francisco's Lafitte and chef Josiah Citrin of Mélisse in Santa Monica have planned multi-course foie gras dinners. The ban, which comes into effect in July, claims the process of creating the dish by force-feeding ducks and geese is inhumane. Nation's Restaurant News (free registration) (4/9), Los Angeles Times (tiered subscription model) (4/9) LinkedInFacebookTwitterEmail this Story
  • 50 states feed students dinner at school
    All 50 states participate in the federally subsidized school dinner program -- up from six that took part a few years ago. In some areas, hard hit by the tough economic times, officials say they expect the number of students eating dinner at school to continue to grow. While the program has some critics, supporters say schools play an important role in feeding students who otherwise would go hungry. National Public Radio (text and audio)/The Salt blog (4/9) LinkedInFacebookTwitterEmail this Story
  • Other News
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  The Healthy Kitchen 
  • Cora promotes nutritious school meals
    TV host and chef Cat Cora has been traveling nationwide promoting nutritious school meals as part of first lady Michelle Obama's "Chefs Move to Schools" campaign. In this interview, Cora discusses her philosophy on nutrition and the role of chefs in schools, as well as what can be done to improve school meals. "It's getting the school more funding so we could raise the quality of the food that goes on those plates in the cafeterias," Cora said. "The people who are cooking and serving the lunches are just limited by their budgets." Reuters (4/10) LinkedInFacebookTwitterEmail this Story
Is Pricing Low Your Strategy to Success? Think again.
Pricing is the heart of a business. It affects everything you do and is affected by everything you do. Economists talk of supply and demand as key factors behind pricing—successful entrepreneurs manipulate demand by making their products more desirable. These six steps will help you determine the right price for your product or service, read the article and learn how to get pricing right.

  Featured Chefs with Plate 
  • Chef Shuffles for the week of April 6
    Suvir Saran closes Devi and announces plans to leave New York, Jean-Pierre Moullé bids Chez Panisse adieu while Chris Macchia says arrivederci to Coco Pazzo Chicago, and molecular gastronomy hits the road in Dallas. Read more. LinkedInFacebookTwitterEmail this Story
The ROI of Privacy with TRUSTe Solutions
Investment in a Data Privacy Management Platform can deliver significant, positive financial returns for corporate bottom lines. The "Total Economic Impact (TEI) of TRUSTe" Study explains how Forrester Analysts calculated a 151% ROI for TRUSTe customers. Download the study now.

  Beverage News 
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  What's Cookin' at The Culinary Institute 
  • Grandmother's Bean Curd
    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 Grandmother's Bean Curd. Bon appetit! LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • The eat local movement shows no signs of stopping
    Chefs are increasingly taking the local movement to a new level by growing their own vegetables and baking homemade bread, including executive chef Regis Jansen, who planted a garden in the back of Rex 1516 in Philadelphia. "A lot of people lately are just trying to go back to the old style of cooking and serving food," Jansen said. "You know, growing it yourself and presenting that as one of the leg-ups in your restaurant, to say, ‘We didn’t buy this; we made this, we grew this.’" Restaurant Management online (4/5) LinkedInFacebookTwitterEmail this Story
  Tools of the Trade 
  • Emeril launches complete cookware line at JC Penney
    Emeril Lagasse's new line of cookware will hit shelves in JC Penney this month. The line includes dishwasher-safe nonstick frying pans, pressure cookers, pots with silicone handles that stay cool, a deep fryer, knife sets and much more. (4/9) LinkedInFacebookTwitterEmail this Story
  Worlds of Flavor 
  • Ethiopian eateries find a new home in Bay area
    The San Francisco Bay area is getting a burst of Ethiopian flavor as more eateries are opening up from Oakland to Fillmore and everywhere in between. "The history of Ethiopia and food is very rich, as rich as Mexico, India, China, you name it," says Eskender Aseged, chef-owner of the area's newest Ethiopian restaurant, Radio Africa Kitchen. San Francisco Chronicle (4/8) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Career success begins with ProChef Certification
    Personal growth. Industry recognition. Career advancement. You can achieve it all with ProChef Certification. Brought to you by the CIA, this customized program can make all the difference in getting the professional recognition and career advancement that you deserve. Find out what ProChef Certification can do for you. LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

Position TitleCompany NameLocation
Summer Farm ChefHarmony Valley FarmViroqua, WI
Culinary Focused ManagersHillstone Restaurant GroupNationwide, United States
Sr Director of Dining Services - Chartwells Higher EdCompass Group North AmericaAlbuquerque, NM
Quantity Foods ManagerUniversity of Illinois at Urbana-ChampaignUrbana, IL
Production manager / Head BakerOlde Hearth Bread CompanyOrlando, FL
Click here to view more job listings.

  Food for thought 
Quarrel not at all. No man resolved to make the most of himself can spare time for personal contention."
--Abraham Lincoln,
16th U.S. president

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