Popularity of kale grows

Kale is being offer year-round at many places, and consumers and chefs are increasingly adding the hearty leaves to salads, soups and roasts. "People are starting to discover that kale is more than just an underliner for shrimp cocktail," says Jim Edwards, resident head chef at Chef Central in Paramus, N.J. "It's a nice clean background for a lot of things."

View Full Article in:

NorthJersey.com (Hackensack, N.J.) (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
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
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore