Chefs use animal blood to add flavor

Some chefs are finding new ways to use all the parts of the animal, including adding the blood to flavor dishes from torta di sanguinaccio at Buca in Toronto to chocolate blood pudding at Incanto in San Francisco. "I think blood is a great vessel for culinary expression," said Black Hoof chef Brandon Olsen, who serves a savory blood custard with rosemary and pickled pears at his Toronto eatery.

View Full Article in:

Globe and Mail (Toronto) (tiered subscription model), The

Published in Briefs:

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
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations