.gif) |  |
| |  |
| |  | |
- Cookbook features recipes and stories from Gaza Strip
The new cookbook "The Gaza Kitchen" includes classic Palestinian recipes and little-known stories including the region's quest for a sustainable local agriculture. "For us, describing life in the homes, family economy, households, was really important," said co-author Maggie Schmitt, "because that side of the story in Gaza is almost completely unknown and underrepresented." National Public Radio
(3/20)      
 | Win with PHILADELPHIA World Food Championships recipes!
Captivate your customers with this recipe for Four Cheese Bacon Mac 'n' Cheese — a top-competitor from the World Food Championships Side-Dish Competition featuring America's #1-selling cream cheese1. Create this and other inspiring dishes and get up to a $150 rebate on your next order of PHILADELPHIA! For recipe and rebate form, click here.
1ACNielsen, latest 52 WE 9/30/12 |
|
| The Healthy Kitchen |  |  |
|
- Celebrity chef touts benefits of colon-friendly foods
"Hell's Kitchen" winner Rock Harper is working with Chris4Life Colon Cancer Foundation’s Eat4Life event in Washington, D.C., to promote a colon-friendly diet that is rich in fruits, vegetables and whole grains and light on meats. "You can have a great meal without meat. You can create that same sort of mouth play with other foods, but you need to work at it," he said. Express/The Washington Post
(3/19)
| Beverage News | | |
|
- More premium offerings seen in kosher wine
Kosher wines, which have long had a reputation for being cheap, unrefined and syrupy, have made leaps and bounds in the past few years, as experienced Napa Valley vintners produce high-end bottles costing as much as $100.
"I didn't know that our wines would be so well received in both the Jewish world and the non-Jewish world," Jeff Morgan, winemaker at Covenant. "That has been very gratifying because it's nice to know that the whole world realizes that kosher wine can also just be great wine." Daily Herald (Arlington Heights, Ill.)
(3/20)
| Recipe Roundup | | |
|
-
5 recipes we think you'll want to try
| A Side of Business | | |
|
- Burger joint books up fast in its Exotic Meat Month
Bull City Burger & Brewery in Durham, N.C., burned through its supply of alligator and caribou meat in hours during last year's inaugural Exotic Meat Month, prompting owner Seth Gross to double up on orders for those and others including iguana, goat and ostrich. His top tip for serving the perfect camel burger? Go easy on the toppings. "I think when you eat a camel burger, you want to taste the camel." BurgerBusiness.com
(3/20)
- Case study: Bakery owners consider health-care options
Baked in the Sun owners Rachel Shein and Steve Pilarski must decide soon whether to offer health insurance for all 95 employees at a cost of $108,000, opt instead to pay the $2,000-per-employee fine or make workers in some positions independent contractors to cut full-time staff to less than 50. "It's ironic that our success meant we could grow, and now we will be competing against smaller companies, with 50 employees or fewer, who will be able to charge less per item because they don’t have the financial burden of health insurance," Shein said. The New York Times (tiered subscription model)
(3/20)
| Local & Sustainable Spotlight | | |
|
| Star Ingredient | | |
|
- The possibilities of citrus
Citrus fruits are at their peak right now and are perfect for adding bright flavor to dishes as diners look forward to spring. California cookbook writer Viana La Place said citrus is the perfect addition to myriad dishes. "There’s the extraordinary fragrance and its palate-cleansing quality. Citrus wakes up your taste buds. And it brings out the other flavours that you are using, too." National Post (Canada)
(3/15)
| CIA Offerings | | |
|
-
Experience the difference with the CIA’s Masters Collection
Savor the results of The Culinary Institute of America’s extraordinary tools for the kitchen. Skillfully designed and tested by the CIA’s Certified Master Chefs, the Masters Collection contains a broad assortment of exceptional cookware, bakeware, cutlery, and culinary tools. View the complete line of products.
-
Earn your prized CIA degree in N.Y., Calif., or Texas
If cooking is your passion, then the CIA's outstanding culinary arts degree programs will give you every opportunity to satisfy that passion. You’ll spend upwards of 1,300 hours in our kitchens learning the fundamentals and global cuisines while practicing new skills and techniques, and developing a command culinary methodology. And with three campus locations to choose from, you can pick the location that is best for you. Inquire today!
| Food for thought | | |
|
 | A community is like a ship; everyone ought to be prepared to take the helm."
--Henrik Ibsen,
Norwegian playwright
|
|
|
 |
| Position Title | Company Name | Location |
| Grill Sergeant | Jackson Family Wines | Healdsburg, CA |
| Summer Farm Chef | Harmony Valley Farm | Viroqua, WI |
| Executive Sous Chef | Melville Marriott | Long Island, NY |
| Director of Residential Dining Operations | Harvard University | Cambridge, MA |
| Culinarians Wanted, Kitchen Management Training in NYC | Hillstone Restaurant Group | New York City, NY |
| Future Opportunities Nationwide - Kitchen Manager | Cheesecake Factory | Multiple Locations, United States |
| Director, Materials and Food | Gate Gormet | San Francisco, CA |
| Product Development Chef | Reser's Fine Foods | Beaverton, OR |
| Director of Room Service/In Room Dining | The Ritz-Carlton Hotel Company LLC | Greater Los Angeles Area, CA |
| The Purchasing Buyer - Non Food and Beverage | The Culinary Institute of America - Greystone Campus | St. Helena, CA |
| Manager In Training (MIT) - Teaching Kitchen | The Culinary Institute of America - Greystone Campus | St. Helena, CA |
| Director of Corporate Relations (Sales and Fund-raising) | The Culinary Institute Of America - Greystone Campus | St. Helena, CA |
| Senior Career Services Officer (St. Helena) | The Culinary Institute of America - Greystone Campus | St. Helena, CA |
|
| Click here to view more job listings. |
|
|
| | |
| |
|
Read more at SmartBrief.com |
|
A powerful website for SmartBrief readers including:
|
|
|
|
| |
| |
| | Recent ProChef SmartBrief Issues:
- Wednesday, March 20, 2013
- Tuesday, March 19, 2013
- Monday, March 18, 2013
- Friday, March 15, 2013
- Thursday, March 14, 2013
| | | Lead Editor: Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004 | |
| |
|
| © 1999-2013 SmartBrief, Inc.® Legal Information |
|
