Ideas for shaking up the spice rack

Chefs often add new dimensions to their dishes by using spices in unexpected ways. Heather Chittum, Washington's Pastry Chef of the Year, recently paired a caramel pine nut tart with rosemary ice cream, and personal chef Karen Gill uses chili powder in chocolate recipes and cinnamon in savory dishes.

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Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
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