Caviar seduces slowly

03/30/2007 | Shanghai Star

Distinctions between caviars are often difficult to make because the flavor of each type unfolds at its own pace. Beluga, the most-prized variety, is soft and glossy, with a creamy, buttery flavor.

View Full Article in:

Shanghai Star

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX