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May 15, 2007
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  Today's Special 
  • Nature of the pour: Is each portion the same amount?
    Restaurants, bars and night clubs each serve special house drinks to spice up the party scene, but are they as different as they seem? The Centers for Disease Control and Prevention says a "drink" is 12 ounces of "regular" beer, 5 ounces of wine or 1.5 ounces of distilled spirits -- all three of which contain 0.6 of an ounce of alcohol. The Capital Times (Madison, Wis.) (5/14) LinkedInFacebookTwitterEmail this Story
 Good help is hard to find.
ProChef SmartBrief to the rescue! The Culinary Institute of America connects you with targeted, qualified food service professionals -- just the kind of people you want to hire. Get started now. Post your open positions in ProChef SmartBrief.
 

  Culinary News 
  • Spago chef tours Japan to feast on ideas
    Lee Hefter, a 39-year-old chef at Spago Beverly Hills, travels to Japan every year for culinary inspiration during the cherry blossom season, when many delicious Japanese delights are in bloom. On his last trip, Hefter searched for insight on sushi, tempura, yakiniku and kaiseki, with the help of other chefs. Los Angeles Times (5/13) LinkedInFacebookTwitterEmail this Story
  • La Salette offers taste of Portugal
    True Portuguese cuisine is hard to find outside the Iberian peninsula, but La Salette in California's North Bay brings these exotic tastes to the wine country. The simple tastes of Portuguese cuisine include fish, meat, olive oil, tomato, spices, hearty soups and flavorful cheeses. Napa Valley Register (Calif.) (5/15) LinkedInFacebookTwitterEmail this Story
  • ShopRite cooks right to draw guests
    Master chef Joseph Poon, a specialist in Asian fusion foods, kicked off the grand reopening of the Greenwich ShopRite in Phillpsburg, N.J., recently with in-store cooking demonstrations. The celebrity chef brought new notice to the 70,000-square-foot center, which is filled with eateries. Progressive Grocer (5/14) LinkedInFacebookTwitterEmail this Story
  The Healthy Kitchen 
  • Whole grains good for heart health
    Fewer than one in 10 adults in the U.S. eat the necessary three servings of whole grains each day and as many as four out of 10 eat none. Researchers recently found whole-grain intake lessens the risk of cardiovascular diseases, further pushing the health message of whole grains. NYTimes.com (5/15) LinkedInFacebookTwitterEmail this Story
  Beverage News 
  • Wines by the glass let diners experiment
    Most restaurants feature impressive sounding wines on their lists in an attempt to captivate thirsty diners, but the wines by the glass get the most attention. Many establishments offer dozens of wines by the glass to allow diners to taste new and different varieties. Food Arts (5/2007) LinkedInFacebookTwitterEmail this Story
  • Big brewers find gold in subpremium market
    With more young beer drinkers buying cases of subpremium beer, such as Pabst or Keystone, and saving money to buy six-packs of imported and specialty brews, the sales of flagship brands such as Bud Light and Coors continue to slow. Major beer brands need to focus on storytelling and target some of their advertising to core older drinkers, one consultant said. Brandweek (5/14) LinkedInFacebookTwitterEmail this Story
  A Side of Business 
  • The truth can hurt for hands-off boss
    If you've got a boss who doesn't want to return phone calls or answer e-mails because he or she doesn't want to deal with any upsetting issues, offer to vet these communications, decide which truly need his or her attention and break any bad news gently, this columnist suggests. CNNMoney.com/Fortune (5/10) LinkedInFacebookTwitterEmail this Story
  CIA ProChef Offerings 
  • The Professional Chef Discovers Rice
    Explore the endless menu possibilities of rice in a free interactive course. Streaming videos guide you through dozens of inspiring rice recipes and contemporary culinary techniques from the world's top chefs. Through interactive lessons, you'll see how U.S.-grown rice goes from field to table and learn the ins and outs of the wide variety of rice available for use in your kitchen. LinkedInFacebookTwitterEmail this Story
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  Food for thought 
Change is the constant, the signal for rebirth, the egg of the phoenix."
--Christina Baldwin,
educator and public speaker


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