Most Clicked ProChef SmartBrief Stories
1. Chefs: foie gras ban sets precedent for future food bans
ProChef SmartBrief | May 18, 2012
The battle between animal rights activists and chefs is heating up in California as the July 1 deadline for the ban on foie gras moves closer. Many chefs say this ruling could soon spread to other states and other food production practices, irreparably damaging their businesses. FoxNews.com (05/18)
2. The top 10 products in a chef's pantry
ProChef SmartBrief | May 22, 2012
Ten chefs who work in positions ranging from food trucks operator to personal chefs dish on their top 10 items that they always keep within reach. Staples such as good olive oil and dried pasta are obvious choices, but grits and fresh thyme are counted among these chefs' secret weapons. Charlotte Observer (N.C.), The (05/21)
3. The power of miso
ProChef SmartBrief | May 21, 2012
Students at the CIA are using miso for more than just flavoring Asian dishes and are taking the ingredient known for its health-boosting properties and applying it to other cuisines. Although no major research has been completed, the condiment has been thought to fight cardiovascular disease, cancer, and help a weak digestive system. Poughkeepsie Journal (N.Y.) (05/19)
4. Mold and bacteria make for good eats at Momofuku
ProChef SmartBrief | May 17, 2012
Restaurant patrons may enjoy Momofuku's hip take on Asian cuisine, but they might be surprised by the restaurant's secret ingredients: mold and bacteria. Momofuku's R&D kitchen is working with a microbiologist to discover new strains of these microbes to make their kimchi and pork bushi even tastier. Wired.com (05/16)
5. Richard Rosendale preps for Bocuse d'Or
ProChef SmartBrief | May 22, 2012
A team of nationally-acclaimed chefs have come together to help Richard Rosendale, executive chef of the Greenbrier Resort in White Sulfur Springs, W.Va., take home gold at the upcoming Bocuse d'Or competition. Rosendale was chosen to represent the U.S. after he won the Bocuse d'Or USA contest earlier this year. "If we were to place anywhere -- gold, silver, bronze -- I think it would spark enough interest within the industry here in America where you would have young cooks coming out of culinary school that might aspire to compete and do well," said chef Grant Achatz. "And then it changes the whole game." Chicago Tribune (05/21)
6. What's next for chef Daniel Boulud
ProChef SmartBrief | May 21, 2012
Chef Daniel Boulud has experienced a successful career as a restaurant owner, cookbook author and celebrity chef, but the award-winning entrepreneur still opts to live in the apartment above his signature restaurant, Daniel, and keep an eye on the bustling crowd. Boulud sits down with Fortune magazine to discuss his favorite part of being a restaurant owner and where his career is headed next. Fortune (subscription required) (05/18)
7. Artichokes are worth the work
ProChef SmartBrief | May 18, 2012
Cooking with whole artichokes can be daunting, but the end result is worth the wait, says Italian cooking expert Michele Scicolone, who takes readers step by step through the steaming and stuffing process. "There's a lot of work in the preparation. ... But when you learn to love the flavor of the artichoke, it really is worth the effort," she said. Green Bay Press-Gazette (Wis.) (05/16)
8. Water fluffs up homemade mayo
ProChef SmartBrief | May 23, 2012
Whipping up eggs and oil to create homemade mayonnaise is a great way to add a punch to salads and sandwiches, but getting these two ingredients to combine uniformly can be frustrating. Chef and CIA instructor Tucker Bunch says adding a teaspoon of water can solve any emulsifying problems and take your mayo to the next level. "Without any added water, mayonnaise can be like petroleum jelly," says Bunch. "Water gives you that nice, light texture." New York Times (tiered subscription model), The (05/22)
9. Shortbread Cookies
ProChef SmartBrief | May 22, 2012
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 Shortbread Cookies. Bon appetit!
10. Fake chicken: as good as the real thing?
ProChef SmartBrief | May 18, 2012
Ethan Brown, founder of Beyond Meat, wanted to create an alternative to chicken that looked and tasted like the real thing, but without the hefty price tag most vegan foods have. The result is a fake meat product made of soy and pea powder, carrot fiber and gluten-free flour that takes about 15 seconds to produce. "This is one of the cleanest proteins you can get," Brown says. "You don't have to worry about any of the additives that are being put into a chicken. It's just a pure, simple product that comes from plants." National Public Radio (05/17)
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