Red velvet cake goes back to its roots

The original recipe for red velvet cake comes from the "Waldorf=Astoria Cookbook" and is a favorite of chef John Doherty. In its pure form -- without an abundance of food coloring -- the cake is made up of mascarpone cheese, cream cheese and pureed canned beets.

View Full Article in:

Arizona Republic (Phoenix) (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations