Red wine, baguettes, sausages and cheese in the French heartland

11/4/2008

For all their fascination with haute cuisine, the French harbor a deep love of rustic ingredients and dishes. A recent visit to the Auvergne, a land of remote farm villages, featured nourishing stews, local cheeses and dry-cured hams and sausages.

View Full Article in:

Saveur

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA