Chefs contemplate adding horse meat to the menu

12/2/2011 | Chicago Tribune (tiered subscription model)

A recent move by Congress to remove the ban on horse-meat inspections has some chefs excited about the possibility of incorporating new dishes into their menus but wondering whether diners will balk. Although horse-meat consumption is common in other countries, most Americans have long seen it as a cultural taboo. "Public perception might be off-putting in the beginning, but I think people are open in tasting it. I’d be excited to come up with creative ways to serve it," said Chicago chef Ryan Poli.

View Full Article in:

Chicago Tribune (tiered subscription model)

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
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
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations