Sicilian: The next Italian cuisine on the horizon | CIA instructor chosen for U.S. pastry team | L.A. race riots inspire multicultural restaurant growth
April 27, 2012
ProChef SmartBrief

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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)
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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.
Culinary News
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)
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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)
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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)
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Other News
The Key To Positive Cash Flow
Every business is cyclical with cash flow ups and downs. The key is to find a way to keep the cash coming in as predictably as possible. Seem impossible? Well it's not. There are systems and processes that make it easier to collect the cash you've earned so your small business can grow. Learn how these small-business owners set up their businesses for success.

The Healthy KitchenSponsored By
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)
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Building Workplace Trust 2015
Interaction Associates' 6th annual research study tracking trust on the job, Building Workplace Trust, is out, and more than half of employees surveyed give their organizations low marks for trust and leadership. Yet this year's findings again point to how high trust leads to better outcomes and financial results — and even boosts innovation.

Beverage NewsSponsored By
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)
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How SDN Makes Campus Networks Better
When should agencies adopt SDN? IDC reports that SDN provides immediate benefits for government campus networks, including modernized IT infrastructures that are more agile, cost-effective, and collaborative.
Read this new IDC paper to learn more.

Business Tips and Advice
Sponsored Content from American Express
A Side of BusinessSponsored By
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)
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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.

Star Ingredient
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.) (4/27)
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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.
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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!
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Food for thought
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
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Who's Hiring?
Position TitleCompany NameLocation
Line Sous ChefThe Pierre, A Taj Hotel, New YorkManhattan, NY
Sous ChefThe Culinary Institute of America San Antonio, TX
Assistant ManagerThe Culinary Institute of America San Antonio, TX
Exec Chef/F&B ManagerConfidentialBridgeport/Morgantown, WV
Sr Director of Dining Services - Chartwells Higher EdCompass Group North AmericaAlbuquerque, NM
Staff Assistant, Executive Sous ChefUniversity of Massachusetts AmherstAmherst, MA
Culinary ManagersHillstone Restaurant GroupNew York City, NY
Click here to view more job listings.
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