Spicing up the menu with flavors from Chile

05/26/2011 | SmartBrief/SmartBlog on Restaurants

Chile boasts nine different types of climates that produce distinctly different ingredients and flavors, many of which hold potential for U.S. fine-dining restaurants and pastry shops looking to spice up their offerings, says Chilean chef Matias Palomo. "We have 250 kinds of fish and 60 kinds of seafood. Not all of them are used in Chilean cuisine, but young chefs are doing research all of the time to bring all of these fishes to the table."

View Full Article in:

SmartBrief/SmartBlog on Restaurants

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
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
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL