<% ADLIST_MEGA section={"sectionId":"TOPBANNER","pickFromSponsorship":true,"pickFromHorizontal":true} section={"sectionId":"NEWS1","pickFromSponsorship":true,"pickFromHorizontal":true} section={"sectionId":"NEWS2","pickFromSponsorship":true,"pickFromHorizontal":true} section={"sectionId":"NEWS3","pickFromSponsorship":true,"pickFromHorizontal":true} section={"sectionId":"NEWS4","pickFromSponsorship":false,"pickFromHorizontal":false} section={"sectionId":"NEWS5","pickFromSponsorship":true,"pickFromHorizontal":true} section={"sectionId":"NEWS6","pickFromSponsorship":true,"pickFromHorizontal":true} section={"sectionId":"FEATUREDCONTENT","pickFromSponsorship":true,"pickFromHorizontal":true} issueId=A9E61BE6-F10F-4F75-B951-C0D8DACE9FB0%>
Sicilian: The next Italian cuisine on the horizon | CIA instructor chosen for U.S. pastry team | L.A. race riots inspire multicultural restaurant growth
<% ADLIST_BEGIN %> #FD5D40 16px Helvetica bold color:#FD5D40; font-size:16px; font-family:Helvetica; font-weight:bold; text-decoration:none; line-height:20px; display: block; #000000 14px Helvetica normal font-family:Helvetica; font-size:14px; color:#000000; line-height: 20px; <% ADLIST_END sectionId=TOPBANNER %>
April 27, 2012
ProChef SmartBrief
SIGN UP ⋅   FORWARD
Today's Special
Sicilian: The next Italian cuisine on the horizon
North American consumers are well-versed in many regional Italian specialties such as Naples' wood-fired pizzas and Tuscan braises, but many have never tasted the simple, fresh fare of Sicily. That's about to change as more chefs venture to the island to study, and Canadian restaurants are already hopping aboard this rustic Italian trend with dishes inspired by the region's seafood and vegetable varieties.
The Globe and Mail (Toronto) (tiered subscription model) (4/24) 
LinkedIn Twitter Facebook Google+ Email
 
Président® Brie, the choice for practical excellence
When the best is also practical, people get excited. And chefs are excited about Président Brie. Premium, old world Brie, crafted to exceed the highest standards, in easy-to-handle formats. Slice it in seconds. Slip onto cheese plates. Slide into sandwiches. Click here for recipes.
Advertisement
<% ADLIST_BEGIN %>
Culinary News
[[ logo ]]
Culinary News
<% ADLIST_END sectionId=NEWS1 ISLOGO %>
<% ADLIST_BEGIN %><% ADLIST_END sectionId=NEWS1 MEDIUM_RECTANGLE %>
CIA instructor chosen for U.S. pastry team
CIA instructor Stephen Durfee is one step closer to competing against 20 countries in what is called the World Cup for pastry chefs. Durfee was selected to be on the U.S. team for the Coupe Du Monde de la Patisserie in Lyon, France, which will take place next year, after a recent two-day competition where he had to create three unique chocolate desserts based on the theme of communication.
Napa Valley Register (Calif.) (4/27) 
LinkedIn Twitter Facebook Google+ Email
L.A. race riots inspire multicultural restaurant growth
After the 1992 L.A. riots, ethnic eateries shuttered their doors as many locals quit traveling downtown for a bite to eat, wary of what might happen. A few years later, multicultural dining came back stronger than ever. Expatriates, homesick for the tastes of their hometown, had a strong need to bring their culture -- and their cuisine -- back to the city.
Los Angeles Times (tiered subscription model) (4/26) 
LinkedIn Twitter Facebook Google+ Email
Where Noma alumni are now
Life for chefs who have worked under Noma co-founder René Redzepi is often just beginning when they leave his kitchen. Many of Redzepi's protégés take his intense training and hard-earned lessons to go on to build their own restaurants, such as Blaine Wetzel's locally sourced restaurant on Lummi Island in Washington, or Christian Puglisi's wine bar in Copenhagen.
The Wall Street Journal (tiered subscription model) (4/26) 
LinkedIn Twitter Facebook Google+ Email
Other News
<% ADLIST_BEGIN %> #FD5D40 16px Helvetica bold color:#FD5D40; font-size:16px; font-family:Helvetica; font-weight:bold; text-decoration:none; line-height:20px; display: block; #000000 14px Helvetica normal font-family:Helvetica; font-size:14px; color:#000000; line-height: 20px; <% ADLIST_END sectionId=NEWS1 %>
<% ADLIST_BEGIN %>
The Healthy Kitchen
[[ logo ]]
The Healthy Kitchen
<% ADLIST_END sectionId=NEWS2 ISLOGO %>
<% ADLIST_BEGIN %><% ADLIST_END sectionId=NEWS2 MEDIUM_RECTANGLE %>
Study: White-potato intake doesn't trigger obesity or diabetes
Researchers at the University of Washington found that frequent intake of white potatoes is not linked to the onset of obesity or type 2 diabetes or to a higher C-reactive protein level when demographic factors are taken into account. The study was reported at the Federation of American Societies for Experimental Biology Conference.
Yahoo!/Asian News International (4/26) 
LinkedIn Twitter Facebook Google+ Email
<% ADLIST_BEGIN %> #FD5D40 16px Helvetica bold color:#FD5D40; font-size:16px; font-family:Helvetica; font-weight:bold; text-decoration:none; line-height:20px; display: block; #000000 14px Helvetica normal font-family:Helvetica; font-size:14px; color:#000000; line-height: 20px; <% ADLIST_END sectionId=NEWS2 %>
<% ADLIST_BEGIN %>
.
[[ fcSectionHeader ]]
[[ subHeader ]]
[[ logo ]]
[[ fcSectionHeader ]]
[[ subHeader ]]
LinkedIn Twitter Facebook Google+ 
LinkedIn Twitter Facebook Google+ 
391CAE11-B499-4878-B8D0-EFE59540D516 A9E61BE6-F10F-4F75-B951-C0D8DACE9FB0 #FD5D40 16px Helvetica bold color:#FD5D40; font-size:16px; font-family:Helvetica; font-weight:bold; text-decoration:none; line-height:20px; display: block; #000000 14px Helvetica normal font-family:Helvetica; font-size:14px; color:#000000; line-height: 20px; padding-left:15px; padding-right:15px; 14px
Click here to learn more about Featured Content
<% ADLIST_END sectionId=FEATUREDCONTENT %>
<% ADLIST_BEGIN %>
Beverage News
[[ logo ]]
Beverage News
<% ADLIST_END sectionId=NEWS3 ISLOGO %>
<% ADLIST_BEGIN %><% ADLIST_END sectionId=NEWS3 MEDIUM_RECTANGLE %>
The art of cocktail and food pairings
Handcrafted cocktails are all the rage at restaurants and bars around the country, but most customers are unsure how to pair their liquid concoctions with their meal. In general, mild flavors just won't mix well with the drinks. "Cocktail pairings work very, very well in small-bite situations, where the flavor of the food tends to be very punchy and bold," said mixologist Dave Arnold. "You've got a lot of salt, you've got fried things, crunchy things -- things that can stand up to high-intensity flavors of cocktails."
The Wall Street Journal (tiered subscription model) (4/26) 
LinkedIn Twitter Facebook Google+ Email
<% ADLIST_BEGIN %> #FD5D40 16px Helvetica bold color:#FD5D40; font-size:16px; font-family:Helvetica; font-weight:bold; text-decoration:none; line-height:20px; display: block; #000000 14px Helvetica normal font-family:Helvetica; font-size:14px; color:#000000; line-height: 20px; <% ADLIST_END sectionId=NEWS3 %>
<% ADLIST_BEGIN %>
.
Business Tips and Advice
Sponsored Content from American Express
[[ logo ]]
Business Tips and Advice
Sponsored Content from American Express
<% ADLIST_END sectionId=NEWS4 ISLOGO %>
<% ADLIST_BEGIN %><% ADLIST_END sectionId=NEWS4 MEDIUM_RECTANGLE %> <% ADLIST_BEGIN %> #FD5D40 16px Helvetica bold color:#FD5D40; font-size:16px; font-family:Helvetica; font-weight:bold; text-decoration:none; line-height:20px; display: block; #000000 14px Helvetica normal font-family:Helvetica; font-size:14px; color:#000000; line-height: 20px; <% ADLIST_END sectionId=NEWS4 %>
<% ADLIST_BEGIN %>
A Side of Business
[[ logo ]]
A Side of Business
<% ADLIST_END sectionId=NEWS5 ISLOGO %>
<% ADLIST_BEGIN %><% ADLIST_END sectionId=NEWS5 MEDIUM_RECTANGLE %>
Chefs prove eating healthy doesn't have to be expensive
Despite their background working in Michelin-starred restaurants, three chefs dreamed of creating a place that was more affordable for the everyday man, without skimping on ingredients or flavor. "[We wanted] farmer?s market food at a price we could afford," says chef and co-owner Erik Oberholtzer. Thus, Tender Greens was born. The affordable, healthy eateries serve locally sourced fare all under $11 a dish, and the chefs plan to grow its seven locations to 30 within the next 10 years.
CNBC (4/26) 
LinkedIn Twitter Facebook Google+ Email
<% ADLIST_BEGIN %> #FD5D40 16px Helvetica bold color:#FD5D40; font-size:16px; font-family:Helvetica; font-weight:bold; text-decoration:none; line-height:20px; display: block; #000000 14px Helvetica normal font-family:Helvetica; font-size:14px; color:#000000; line-height: 20px; <% ADLIST_END sectionId=NEWS5 %>
<% ADLIST_BEGIN %>
Star Ingredient
[[ logo ]]
Star Ingredient
<% ADLIST_END sectionId=NEWS6 ISLOGO %>
<% ADLIST_BEGIN %><% ADLIST_END sectionId=NEWS6 MEDIUM_RECTANGLE %>
Chef celebrates Cinco de Mayo with mole sauce
Mole sauce, the traditional Mexican staple created with chiles, chocolate and dozens of other fresh, south-of-the-border flavors, has a special meaning on Cinco De Mayo. Legend says that before the Mexican army defeated the French, Mexican nuns created the first mole as they planned a quick escape from the French army, throwing together foods that would suit a long journey. Many Mexicans celebrate this day with food reminiscent of the country's victory. Chef Alex Pardo shares his recipe for chicken enchiladas with mole that he's been making since his childhood in Mexico City.
The Eagle-Tribune (North Andover, Mass.) (tiered subscription model) (4/27) 
LinkedIn Twitter Facebook Google+ Email
<% ADLIST_BEGIN %> #FD5D40 16px Helvetica bold color:#FD5D40; font-size:16px; font-family:Helvetica; font-weight:bold; text-decoration:none; line-height:20px; display: block; #000000 14px Helvetica normal font-family:Helvetica; font-size:14px; color:#000000; line-height: 20px; <% ADLIST_END sectionId=NEWS6 %>
CIA Offerings
Dishing digital
Named one of the five favorite culinary books of this decade by Food Arts magazine, "The Professional Chef" is the classic kitchen reference for many of America's top chefs. Now you can have this trusted culinary reference at your fingertips with the revolutionary interactive iPad edition! Over 850 recipes, 750 photographs, and 100 videos are included. Learn more at iTunes or Inkling.
LinkedIn Twitter Facebook Google+ Email
Accelerated Culinary Arts Certificate
Combine your hospitality management, food science or nutrition degree with an Accelerated Culinary Arts Certificate from the CIA and you'll be ready to take on the dynamic, challenging, and rewarding world of professional kitchens. Discover what the CIA's Accelerated Culinary Arts Certificate Program (ACAP) can do for your career. Inquire Now! Classes start Aug. 7!
LinkedIn Twitter Facebook Google+ Email
Learn more about CIA ProChef:
Overview | Conferences | Training | Solutions
JOBS
powered by
Line Sous Chef
THE PIERRE, A TAJ HOTEL, NEW YORK - Manhattan, NY
Featured
Sous Chef
THE CULINARY INSTITUTE OF AMERICA  - San Antonio, TX
Featured
Assistant Manager
THE CULINARY INSTITUTE OF AMERICA  - San Antonio, TX
Featured
Exec Chef/F&B Manager
CONFIDENTIAL - Bridgeport/Morgantown, WV
Sr Director of Dining Services - Chartwells Higher Ed
COMPASS GROUP NORTH AMERICA - Albuquerque, NM
Staff Assistant, Executive Sous Chef
UNIVERSITY OF MASSACHUSETTS AMHERST - Amherst, MA
Culinary Managers
HILLSTONE RESTAURANT GROUP - New York City, NY
  
  
Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen.
John Steinbeck,
American writer
LinkedIn Twitter Facebook Google+ Email
  
  
Sign Up
SmartBrief offers 200+ newsletters
Advertise
Learn more about the SmartBrief audience
Subscriber Tools:
Contact Us:
Advertising  -  Chris Warne
P: 646.462.4647
Jobs Contact  -  jobhelp@smartbrief.com
Editor  -  Patricia Contreras
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2017 SmartBrief, Inc.®
Privacy policy |  Legal Information