Chefs tout the flavors, safety of raw pork

Raw pork is a delicacy in parts of Italy and Germany, and while not widely accepted in many parts of the world, it's becoming a favorite with some of Canada's chefs. "If you like tartare, unless you’re [put off by the fact] that it’s pork, it’s impossible not to like it," said Montreal chef Phillip Viens. He and other raw pork fans stress the need to obtain the meat from a trusted and reliable source to avoid contamination.

View Full Article in:

Globe and Mail (Toronto) (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