ProChef SmartBriefDesigned specifically for chefs and foodservice professionals, ProChef SmartBrief from The Culinary Institute of America is a FREE, daily e-mail newsletter. It provides a summary of the most important news that keeps industry professionals like you smart and saves you time. Sign up today to receive ProChef SmartBrief, free of charge.&nbsp;Click&nbsp; <a href='http://www.smartbrief.com/cia/index.jsp?sb_code=rss'>here</a> to subscribe.http://www.smartbrief.com/news/cia?sb_code=rsshttp://www.smartbrief.com/images/xml/generic/logos/sb_logo.gifProChef SmartBriefhttp://www.smartbrief.com/news/cia?sb_code=rssen-us20 Nov 2009 13:31:09 CSTCardamom and sweet potatoes to be hot in 2010http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D5823E468-2DEE-4345-A80D-E84DE68D5D33%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Flavors and foods that Mintel predicts will be big in 2010 include sweet potatoes, cardamom, hibiscus, rose water, a superfru -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D5823E468-2DEE-4345-A80D-E84DE68D5D33%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTToday's SpecialPhilharmonic offering feast for the senses with musical suppershttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D22EFD109-1E0C-48B3-9172-C15EEEA73B1A%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Chefs Alain Ducasse, Jean-Georges Vongerichten, Lidia Bastianich and Daniel Boulud will each prepare a post-concert meal for  -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D22EFD109-1E0C-48B3-9172-C15EEEA73B1A%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTCulinary NewsTurkey dry-brine technique gets fine-tunedhttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D3F2493C9-39D9-4FE3-961F-963547E558E5%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Dry-brining, which involves covering a turkey in salt and letting it sit for several days, creates a bird that is moist and f -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D3F2493C9-39D9-4FE3-961F-963547E558E5%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTCulinary NewsAlton Brown hits the salt mines for Diamond Crystalhttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D40F29DEC-8396-459B-ABBC-6F35DB97655D%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Food Network star Alton Brown has been tapped by Cargill for a Diamond Crystal campaign that educates consumers about differe -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D40F29DEC-8396-459B-ABBC-6F35DB97655D%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTCulinary NewsU.K. chef shows how the game is playedhttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DD55FABCF-8B97-49F5-8554-A31516319D51%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Mark Gilchrist, who runs a U.K.  -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DD55FABCF-8B97-49F5-8554-A31516319D51%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTCulinary NewsSchwan's introduces "Top Chef" frozen mealshttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DFE70A9D0-E35E-4D90-9341-A60307D669C4%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Schwan's Home Service launched a line of frozen meals created by contestants from reality show "Top Chef." A market researche -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DFE70A9D0-E35E-4D90-9341-A60307D669C4%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTCulinary NewsStudy: Weight maintenance the same with high-carb, low-carb dietshttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DE789C9B8-FA81-4AC1-8975-44015CD80C28%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Researchers say dieters have equal success keeping weight off with both high-carb and low-carb eating plans.  -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DE789C9B8-FA81-4AC1-8975-44015CD80C28%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTThe Healthy KitchenWinner of NBC show will win 4 restaurantshttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DC326BA38-B7BF-4CA0-B9AF-09FDED309717%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0NBC is launching a competition show, tentatively called "United Plates of America," that will give a four-restaurant chain as -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DC326BA38-B7BF-4CA0-B9AF-09FDED309717%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTA Side of BusinessEuropean restaurants add a side of razzle-dazzlehttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D3AC7A337-E78B-4792-9953-C79B47C544F5%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Entertainers such as sword-swallowers and trapeze artists are part of the dining experience at some European restaurants.  -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3D3AC7A337-E78B-4792-9953-C79B47C544F5%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTA Side of BusinessSushi masters on the wane in Japanhttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DBF262B2A-5D1F-4348-B235-D224657AC339%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Hachiro Mizutani, chef and owner of the three-star Sushi Mizutani restaurant in Tokyo, is one of the few sushi masters still  -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DBF262B2A-5D1F-4348-B235-D224657AC339%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTWorlds of FlavorAdvanced training for the foodservice professionalhttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DAEAA5A26-F5B0-438A-86A0-B38B283169D3%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Meet your training needs with innovative educational materials from The Culinary Institute of America.  -More- 

EXECUTIVE CHEF
EHS Hospitality Group

]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DAEAA5A26-F5B0-438A-86A0-B38B283169D3%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTCIA ProChef OfferingsJonathan Winters, comedian, author and artisthttp://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DE87217D4-169F-42DD-B9EA-05076CE5BB2D%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F0Nothing is impossible. Some things are just less likely than others. -More- ]]>http://www.smartbrief.com/servlet/rdrc?u=%2Fnews%2FstoryDetails.jsp%3Fissueid%3DA2E7557F-BFAD-4083-85A6-7A1910AB43F0%26copyid%3DE87217D4-169F-42DD-B9EA-05076CE5BB2D%26brief%3Dcia%26sb_code%3Drss%26%26campaign%3Drss&i=A2E7557F-BFAD-4083-85A6-7A1910AB43F020 Nov 2009 00:00:00 CSTFood for thought