Changing tastes spur new Belgian chocolate recipes

12/31/2012 | France 24

Belgium's famed chocolate-makers have been slow to adapt to consumers' changing tastes, but now many are trying to make up for lost time, observers say. At Laurent Gerbaud's Brussels workshop, for instance, the traditional Manon has given way to simpler confections made with exotic ingredients and less sugar and fat.

View Full Article in:

France 24

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