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April 3, 2012
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  Today's Special 
  • Cherry blossoms appearing on dishes throughout the country
    Chefs around the country are celebrating spring and the blooming of cherry blossoms by adding the fruit and delicate flower to their dishes. "The flavor of cherries is awesome. It’s one of those ingredients that everyone can agree they can never get enough of," said chef Harper McClure, who serves up roasted duck accented with cherry-infused brandy. (4/2) LinkedInFacebookTwitterEmail this Story
Bring Citrus Pickled Paradise to Your Customers — Serve guests the perfect balance of zesty and spicy. Citrus Pickled Shrimp made with blended spice sachet is drizzled with Citrus Vinaigrette then served over cool avocado to create a dish made in seafood paradise. Get more Florida citrus recipes to give your menu flavor worth celebrating here.
  Culinary News 
  • French Muslim bridges gap between religion and Parisian cuisine
    French Muslim Kamel Saidi's Les Enfants Terribles restaurant in Paris turns out French cuisine made strictly with halal meat. "Growing up I was always frustrated because I love French cuisine, but like all practicing Muslims I had to eat only fish or vegetarian when I went to a restaurant," Saidi said. Now, his restaurant is brimming with Muslims and non-Muslims alike, taking their fill of halal duck breast and fois gras. National Public Radio/The Salt blog (4/2) LinkedInFacebookTwitterEmail this Story
  • Irish chef enjoys Lowcountry cuisine in Charleston
    CIA graduate Frank McMahon has worked in kitchens around the world, but during his current stint in Charleston, S.C., the Ireland-born chef indulges in his love affair with fresh seafood and Southern cooking. Reuters (4/3) LinkedInFacebookTwitterEmail this Story
  • Tokyo to throw out blowfish license requirement
    Tokyo's new blowfish laws will no longer require a special license in order to serve up the poisonous fish, a change that is angering some chefs who've created an exclusive market for the dish. "I don't want people to forget that you can actually die from eating blowfish ... I feel the government's awareness of this has diminished." said Naohito Hashimoto, a blowfish chef for more than 30 years. Reuters (4/3) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  Featured Chefs with Plate 
  Beverage News 
  • Egg cocktails are perfect for Easter
    Host an adult Easter egg hunt this year by shaking things up with these eight egg cocktail recipes. Some cocktails contain a whole egg, while others use just the white to create a foamy topping. The Daily Meal (4/2) LinkedInFacebookTwitterEmail this Story
  What's Cookin' at The Culinary Institute 
  • Glazed Beets
    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 Glazed Beets. Bon appetit! LinkedInFacebookTwitterEmail this Story
  Featured Content 

  A Side of Business 
  • San Francisco bill would make it easier to open a restaurant
    Several members of the San Francisco Board of Supervisors are supporting a bill to simplify the process of opening a restaurant in the city. The move comes after the city's planning department posted a YouTube video illustrating the complexities of navigating the city's lengthy and sometimes convoluted planning code. The Huffington Post (4/2) LinkedInFacebookTwitterEmail this Story
  Worlds of Flavor 
  • Chef helps turn Tijuana into dining destination
    Chef Javier Plascencia set his sights on changing Tijuana's reputation with the opening of his Misión 19 restaurant, sitting just 10 minutes from the U.S.-Mexico border. Although drug wars have stifled tourism in the city, Plascencia's commitment to serving up colorful, contemporary Mexican dishes is helping aid Tijuana's transformation. "Tijuana is becoming a food destination -- a foodie city. We’re excited about that," he said. San Diego CityBeat (4/2) LinkedInFacebookTwitterEmail this Story
  CIA Offerings 
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
ChefLegal Sea FoodsMultiple Locations, PA
Executive ChefAlbertina's RestaurantNotheast Portland, OR
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 
Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away."
--Antoine de Saint-Exupery,
French writer

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