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- Hispanics let culture lead when choosing protein
Cultural tradition and heritage are still significant influencers on food choices, especially protein, for Hispanics, according to a survey by NPD Group. The survey found that Hispanics consume more chicken, legumes, eggs, fish and seafood than non-Hispanics, indicating a preference for items that are staples in many Spanish-speaking countries. "Understanding which product categories appeal to each Hispanic consumer group will be critical to effectively connecting with these consumers and understanding the situations and motivations that drive category consumption," said Darren Seifer, food and beverage analyst at NPD. Progressive Grocer
(4/18)      
 | Don't let your Blue Cheese drive a wedge between you and your customers.
Our Savory Rich Blue Cheese Dressing is irresistible with real chunks of aged Wisconsin blue cheese, cultured dairy, vinegar and white pepper. All Classic Gourmet® Inspirations Dressings are gluten free with no added MSG, high fructose corn syrup, artificial flavors, colors or preservatives.
Learn more. |
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| Culinary News |  |  |
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- Chicago chef opens restaurant dedicated to family's chicken recipes
Fast-casual eatery the Art of Chicken opened last month in Chicago and is serving up healthy, spicy grilled chicken dishes that were inspired by chef and owner Christian Moreno's Mexican-immigrant family. "Everything is a family recipe. They all come from get-togethers, barbecues in the backyard. Everyone would bring their own food, and the recipes were delicious," he said. "My family -- uncles, aunts, cousins -- they all provided me with bits of information to come up with the recipes." Chicago Tribune (tiered subscription model)
(4/18)
- The health properties of sourdough bread
Sourdough bread's fermentation process and long rising time make it easier to digest and puts it lower on the glycemic index than other bread varieties, according to food writer Lori Zanteson. "Studies show that eating white sourdough bread results in lower blood glucose levels compared to even whole wheat bread," Zanteson said. The Detroit News
(4/18)
 | Farmland® DURoC Pork. A world of menu versatility.
The guest-pleasing taste of pork has taken menus by storm. Chefs love its versatility and put it to unique use in on-trend signature items to attract ever-adventurous guests. No other meat has been embraced by so many ethnic styles of preparation — from Cajun to Vietnamese to Eastern European to Latin.
For great Farmland® DURoC Pork recipes, click here. |
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| Beverage News | | |
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| A Side of Business | | |
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- Thomas Keller discusses his hard-fought rise to the top
At the Stanford Graduate School of Business, chef Thomas Keller talked to students about his career path, the success and expansion plans of his restaurant The French Laundry and the obstacles and challenges he's had to overcome, such as the closing of his New York City restaurant Rakel. He said the hardest part about closing was "realizing that your ultimate dream, your ultimate goal, was so close, was in many ways in your grasp, could just disappear." Eater
(4/18)
- Senators propose tax break for restaurant improvements
A bipartisan group of senators is backing a bill that would permanently extend the tax depreciation period for a variety of restaurant and retail improvements, a measure that would make it easier for eateries to access the capital they need to make improvements. Sponsors and supporters say the bill would spur creation of both temporary construction jobs and permanent restaurant positions. QSRWeb.com
(4/18)
- NYC restaurateurs say ill-timed inspections spoil dinner
One couple out for a night of dinner and theater missed the main course when New York City health inspectors disrupted the dinner hour at La Grenouille, the third time in two months for the A-graded eatery. Health inspections are way up in recent years, and restaurateurs say those timed to coincide with the busy dinner hour cost them thousands in lost business. New York Post
(4/18)
| Star Ingredient | | |
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- Chefs gear up for soft-shell crab season
Chefs are preparing for the late-April start of soft-shell crab season and are already dreaming up ways to serve the unique seafood in bisques, bread puddings and as the star of entrees. "It’s such a great product, very versatile, sweet flavor, has a crunchiness to it," said chef Victor Scargle of Lucy's Restaurant in Yountville, Calif. "It goes well with a lot of stuff." Nation's Restaurant News (free registration)
(4/18)
| CIA Offerings | | |
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The who, what, when, where, and why of culinary conferences
Join us for the 16th Annual Worlds of Flavor International Conference and Festival! You’ll learn how information technology can push forward your operation, who can help spur your creative side, what appeals most to millennial diners, and why culinary science is essential to any culinary development process. Where? The Culinary Institute of America at Greystone in Napa Valley. When? Nov. 14-16. For more information and to register, visit worldsofflavor.com.
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The credential that gives you the edge
Many professionals find that they need something more when faced with the task of leading a food and beverage operation, even though they're highly skilled and educated in their areas of expertise. The CIA has the solution -- the Accelerated Culinary Arts Certificate Program (ACAP) -- a great way for you to get in touch with your "inner chef". Get started on a credential that opens up a whole new world of opportunity in your career. Get started today.
| Food for thought | | |
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 | When in doubt, make a fool of yourself. There is a microscopically thin line between being brilliantly creative and acting like the most gigantic idiot on earth."
--Cynthia Heimel,
American writer
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- Wednesday, April 17, 2013
- Tuesday, April 16, 2013
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| | | Lead Editor: Patricia Smith
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