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- Restaurant chains aim to drive growth with new venues, healthier fare
Chef-driven concepts from Wolfgang Puck and chains including Chipotle and Starbucks expect future growth to come at least in part from expanding into new concepts and focusing more on healthier offerings. Chipotle opened the first ShopHouse Southeast Asian Kitchen this year, and Starbucks plans to open juice bars in 2012. Reuters
(11/28)      
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- Chefs highlight white truffles in unique ways
When it comes the ingredients that most excite chefs, white truffles are near the top of the list. This season, chefs are pairing the pricey delicacy with pasta, eggs and even burgers. Chef Luciano Pellegrini and restaurateur Piero Selvaggio will host a night in December dedicated to white truffles at Valentino Las Vegas. Forbes
(11/28)
- Givaudan reveals the science behind creating flavors
 Most consumers probably don't think twice about the process to create a piece of gum or a bottle of flavored water, but behind these products is a long line of scientists and flavorists who work hard to find the right flavor notes that will have items flying off the shelves. The largest flavoring company in the world, Givaudan, took "60 Minutes" behind the scenes to search for flavors in Mother Nature that are then reproduced in labs and turned into products consumers see on grocery shelves. CBS News/"60 Minutes"
(11/27), CBS News/"60 Minutes"
(11/27)
| The Healthy Kitchen | | |
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| Foodservice Buyer | | |
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- Fields of dreams
Bondir may be one of the hottest restaurants around Boston, but chef-owner Jason Bond draws his inspiration from a very traditional place: fields. Read more.
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| Beverage News | | |
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| What's Cookin' at The Culinary Institute | | |
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Vichyssoise
The Culinary Institute of America's online recipe collection is an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from. Try this recipe for Vichyssoise. Bon appetit!
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| A Side of Business | | |
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- Restaurants and the public's right to go
 A few Starbucks stores in New York City made national news when they decided to reserve restrooms for employees, but the issue of public access to bathrooms isn't a new one. A recent investigation found scores of Chicago eateries that apparently don't comply with laws requiring public restrooms; meanwhile, some eateries turn their facilities into works of art. SmartBrief/SmartBlog on Restaurants
(11/29)
- What to know before opening a restaurant
Would-be restaurateurs have much homework to do before making the decision to open an eatery, says restaurant lawyer Carly Dunster, starting with whether to take over an existing building or start fresh. Proprietors also need a working understanding of everything from taxes and labor relations to laws governing health inspections and liquor licensing. Financial Post (Canada)/Legal Post blog
(11/28)
| CIA ProChef Offerings | | |
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| Food for thought | | |
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 | We have always found that people are most productive in small teams with tight budgets, time lines and the freedom to solve their own problems."
--John Rollwagen,
American corporate executive
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- Monday, November 28, 2011
- Wednesday, November 23, 2011
- Tuesday, November 22, 2011
- Monday, November 21, 2011
- Friday, November 18, 2011
| | | Lead Editor: Rebecca Pollack Scherr
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