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 | The Florida Department of Citrus is All About Foodservice — Built exclusively for foodservice professionals, the new website encourages those in the industry to learn more about the benefits of including Florida citrus in their operation. From menu innovation to promotions to building bottom lines, the FDOC is here to help. |
| Culinary News |  |  |
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- Baker finds sweet success in Harlem
When Tonnie Rozier decided to open a cupcake shop in 2006, he rented a tiny space in Greenwich Village, near the New York University students who were his target market. Seeking to expand this year, Rozier opened a spacious new shop in his native Harlem. "Who's going to buy a cupcake for $2.25 in Harlem?" he says he initially wondered. But with lines out the door and sales up 200%, Rozier is proving that everyone loves a small indulgence. Inc.com
(11/2)
     
- Debate on meat-eating sizzles anew
Authors James McWilliams and Jonathan Safran Foer have been making high-profile arguments against meat-eating, while writers Novella Carpenter and Jason Sheehan passionately defend carnivores. Issues of environment and healthfulness are taking center stage. The Atlantic Monthly
(11/2009)
| The Healthy Kitchen | | |
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- Farm-to-fork trend shows no signs of slowing
Writers including Michael Pollan and Barbara Kingsolver are fueling interest in eating locally grown food, and consumers are finding there are many ways to participate. Community-supported agriculture allows consumers to purchase farm-fresh food in advance, and many grocers support nearby growers. The London Free Press (Canada)
(11/2)
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- Sake sommelier shares her insights
Linda Noel Kawabata is a sake sommelier and U.S. brand manager for five Japanese sake breweries. She knows all about sake, including how it is created, how best to store it and which sake is appropriate for which occasion. Daily News (New York)
(11/2)
| What's Cookin' at The Culinary Institute | | |
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Apple-Walnut Stuffed Cornish Game Hens
Your menu -- it's the cornerstone of your business and the best way to stimulate customer enthusiasm and gain a stronger bottom line. Make an impact on your menu by offering your guests new and flavorful recipes from The Culinary Institute of America. Check out the CIA's recipe for Apple-Walnut Stuffed Cornish Game Hens. Bon appetit!
| A Side of Business | | |
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- Recognizing the limits of social-media marketing
Social-media marketing is sometimes presented as a sort of small-business panacea, but it does have its limitations, according to marketing strategist B.L. Ochman. Among the 10 things you can't do with social media: lock down sales, instantly fix a bad reputation or write your marketing budget down to zero, she writes. Advertising Age/Digital Next blog
(11/2)
| Worlds of Flavor | | |
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- Gelato University offers lessons in cool
 Students from around the world learn to make gelato at at Carpigiani Gelato University in Bologna, Italy. Enrollment is up 87% over a year ago, as students, many planning a midcareer switch, hope to turn their knowledge into businesses. TIME
(11/9)
| CIA ProChef Offerings | | |
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Going for culinary gold
It takes more than raw talent to be a successful culinary competitor -- you need confidence under pressure, flawless skills and expert coaching. That's what the CIA's Culinary Competition Seminar is all about. This new five-day class covers both hot and cold competitions, as well as menu development, station setup, troubleshooting tactics, and much more. Classes are hosted this December at the CIA's New York and California campuses. Make your reservation today.
| Food for thought | | |
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 | Some people are making such thorough preparation for rainy days that they aren't enjoying today's sunshine."
--William Feather,
publisher and author
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- Friday, October 30, 2009
- Thursday, October 29, 2009
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- Tuesday, October 27, 2009
| | | Lead Editor: Rebecca Pollack
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