Specialty oils are a slick new idea for chefs

11/16/2011 | Wall Street Journal, The

Chefs are adding interest to dishes by using specialty oils including ones made from pumpkin seeds, avocado, pistachios or roasted argon tree kernels. Chef Brad Barnes, senior director of culinary education at the CIA in Hyde Park, says he drizzles turnip seed oil on warm vegetables. "It tastes just like cooked turnips -- a little spicy, a little nutty," he says.

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA