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March 26, 2012
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  Today's Special 
 
  • The power of fennel pollen
    Fennel pollen can be used to boost the flavor of just about any dish. When dusted over foods, the green-gold powder imparts a slight licorice and citrus zing. Three chefs share how they use the pollen to amplify the flavor of plates including a dry-rubbed rack of ribs and a batch of chocolate chip cookies. The Wall Street Journal (3/23) LinkedInFacebookTwitterEmail this Story
More reasons to be :)
Smile: a better way to outfit your staff is coming soon. The entire Happy Chef experience is being improved to make it even easier to find and buy the culinary products you need. Browse our new apparel styles and preview the new Happy Chef experience today.
  Culinary News 
  • Chef makes a business out of his cold creations
    CIA graduate Aaric Kendall has spent time cooking in kitchens around the U.S., from Missouri to Maine, but he's spent even more time in the kitchens' freezers, honing his ice-sculpting skills. As a professional ice sculptor, Kendall has competed in international competitions and made a business of his chilly pursuits -- the Double A Carving Company, a full-service carving company that serves central Illinois. The State Journal-Register (Springfield, Ill.) (3/24) LinkedInFacebookTwitterEmail this Story
  • Moroccan spice mixture marries well with many dishes
    The herb-spice mix of chermoula is a staple in Moroccan cooking when fish is on the menu. The garlic, cumin, paprika and cilantro combination also includes ingredients that vary depending on the region, and the mixture is used in many cooking methods for a variety of different types of fish and other proteins. The Wall Street Journal (3/23) LinkedInFacebookTwitterEmail this Story
  • Our old friend, the onion
    While thoughts of spring vegetables may be dancing through chefs' heads, they should not overlook the virtues of the always-available onion. Onion tarts have been increasingly popular and are easy to make: simply add onions, crème frâiche, fromage blanc and bacon to a flaky pastry dough to create a tasty complement to a cold drink. The New York Times (tiered subscription model) (3/23) LinkedInFacebookTwitterEmail this Story
  • Other News
  Poll 
  • Temperature Check
    How often does your restaurant menu change?
Daily
Monthly
Seasonally/Quarterly
Bi-annually
Annually
Never

  The Healthy Kitchen 
  • Popcorn is loaded with antioxidants and fiber, researchers say
    Preliminary lab results show a serving of plain popcorn has almost twice as many polyphenols, antioxidants that protect against disease, as a serving of most fruit, researchers reported at the American Chemical Society annual meeting. The lead researcher said popcorn also contains much fiber and is 100% whole grain. CNN/The Chart blog (3/25) LinkedInFacebookTwitterEmail this Story
  Foodservice Buyer 
  • New England as backyard
      
    Brian Dandro, executive chef at the Royal Sonesta Hotel in Cambridge was determined to serve local ingredients -- regardless of winter in Massachusetts bringing the growing season to a standstill. By focusing on produce available in the region and working with local growers and distributors, he's been able to serve hardy vegetables throughout the frosty months. It also led to the payoff of keeping prices in check and availability consistent. Read more. LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • French bartender tells the story behind a Hemingway classic
    Colin Field, bartender for 18 years at the famous Hemingway Bar of the Ritz Paris, would often concoct a special drink based on a customer's mood. As the bar prepares to shut down for a two-year renovation, Field shares the recipe for his signature cocktail, the Serendipity, which was the establishment's most popular drink. The Wall Street Journal (3/25) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Utah restaurants fight meal tax aimed at boosting tourism
    Restaurateurs in 27 of 29 Utah counties collect a meal tax that goes to fund an array of attractions that draw tourists to the state. Critics in the restaurant industry say the tax is arbitrary and unfair, and the Utah Restaurant Association joined a 2010 lawsuit to fight the tax in Utah County. The lawsuit has since been expanded to include all 27 counties. The Salt Lake Tribune (Utah) (3/24) LinkedInFacebookTwitterEmail this Story
  • Nostalgia feeds success at iconic Vegas eateries
    The Golden Steer opened its doors in Las Vegas 54 years ago and hasn't changed much since. The iconic eatery is one of several long-running restaurant success stories in the city, which banks on history, celebrity cachet and signature dishes to keep tourists and locals flocking to their tables. Las Vegas Sun (3/24) LinkedInFacebookTwitterEmail this Story
  Tools of the Trade 
  Worlds of Flavor 
  • The revolution of Mexican cuisine
    Chef José Manuel Baños Rodríguez is taking the flavors of southern Mexico and adding a gourmet touch for the dishes in his Oaxaca restaurant, Pitiona, the destination for a steaming bowl of black bean soup or smoky plate of pork with chichilo mole. "We have the best ingredients around the world. Now we can lead the revolution with great restaurants," he says. "We need to show the world that it is more than just home cooking." The Wall Street Journal (3/23) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
  • Expert food and beverage consultants
    Since 2005, CIA Consulting has delivered market-ready products and services and expert culinary training to hundreds of clients in the foodservice and hospitality industry and beyond. Now it's your turn! Find out how partnering with the master chef-consultants of CIA Consulting can help you innovate your business into the future -- visit us today. LinkedInFacebookTwitterEmail this Story
  • Earn a CIA degree in just 15 months!
    Have you ever wondered how a degree would affect your career? A degree from The Culinary Institute of America could take you anywhere, and an education from the industry-recognized leader is more accessible than you think. The CIA's Associate Degree Program for Advanced Career Experience (ACE) Students will give you the opportunity to get an outstanding CIA education -- and degree -- in just 15 months! Space is limited so inquire today! LinkedInFacebookTwitterEmail this Story
Learn more about CIA ProChef ->Overview  |  Programs  |  Conferences  |  Training  |  Solutions

 
Position TitleCompany NameLocation
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.

  Food for thought 
You should not live one way in private, another in public."
--Publilius Syrus,
Latin writer


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