Chefs serve creative summertime seafood dishes

06/18/2014 | Restaurant-Hospitality.com

Chefs are tossing out traditional seafood dishes in favor of creative offerings that highlight unique preparations and underused ingredients. BLT in New York City encases a whole fish in a salt-and-egg mixture before baking to preserve flavor. Some chefs, including Jonathan Sawyer in Cleveland, are serving up "trash fish" to reduce over-harvesting of the more popular species.

View Full Article in:

Restaurant-Hospitality.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Pastry Chef
Princeton University
Princeton, NJ
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA