Southern cuisine trend puts hominy in the spotlight

05/5/2013 | Wall Street Journal, The

With the popularity of traditional Southern cuisine spreading across the country, more attention is being given to hominy, a staple corn product that has long been misunderstood and mislabeled. Modern chefs are working with hominy again, making it a versatile and accessible ingredient for both traditional and contemporary dishes.

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA