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- The fifth taste hits mainstream status
Umami, the taste that was first identified by a Japanese scientist 100 years ago, is gaining mainstream momentum thanks to breakthroughs in food science and ingredient makers' search for new and healthy flavors. Food experts from upscale chefs to packaged-food manufacturers are experimenting with the taste, while some chefs are serving dishes called "umami bombs," which offer an explosive taste of ingredients naturally rich in umami. The Wall Street Journal (free content)
(12/8)      
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Temperature Check
Which flavor do you prefer to work with in the kitchen?
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| Culinary News | | |
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- Maine-based eateries focus on fresh ingredients
Chefs Mark Gaier and Clark Frasier worked for a well-known San Francisco chef before moving to Ogunquit, Maine, and opening the Arrows restaurant, almost two decades ago. Arrows was named "One of America's Top 50 Restaurants" in 2006 by Gourmet magazine, and the chefs have opened two more eateries. This article includes a number of recipes, including Sauteed cod with tangerine sauce. CBS News
(12/8)
- Boulud brings show, after-hours tradition to L.A.
Chef Daniel Boulud filmed his "After Hours With Daniel" television show in Los Angeles last summer because of the many new restaurants opening up in the city. Chef Neal Fraser of Grace on Beverly Boulevard, who was featured on an episode, said, "To have one of the top three chefs in the world come into your restaurant is an honor." Los Angeles Times
(12/9)
- CIA chef demos thrill culinary students
Representatives of The Culinary Institute of America demonstrated their skills and techniques for students from eight vocational/technical high schools in Massachusetts last month. Noble Masi, Frederic Sonnenschmidt, Paul Prosperi and Anton Flory, along with Andrea Cuellar, the Institute's national demonstrator, excited and inspired the culinary students."To actually work side by side with someone like chef Sonnenschmidt, a master chef with three Culinary Olympic gold medals, was unbelievable," one of the students said. "He told me that in this field, you have to have a passion for what you're doing, or you're wasting your time. I have that passion!" Telegram & Gazette (Worcester, Mass.)
(12/9)
- One lunch hour at "the pass"
Chefs overwhelmed by the annual clutter caused by holiday preparations should maximize use of one of the most important areas of the kitchen, "the pass" -- the final quality-control stop for any food that leaves the kitchen and the place where dishes are passed from chefs to the wait staff. This writer observed activities at "the pass" during a busy lunch hour at 1 Lombard Street in London. Financial Times (free content)
(12/8)
| Beverage News | | |
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- Bien sur: Red wine is diminished by cheese
Aubert de Villaine, an owner of Domaine de la Romanée-Conti in Burgundy, once told Florence Fabricant that good red wine is not enhanced by cheese, and she has since surprised numerous restaurateurs and fellow diners by switching to white when cheese is served. "If you go back 100 years or more, you'll see from menus that people were willing to shift gears during the meal," said Philippe Faure-Brac, owner of the Bistrot du Sommelier in Paris. "Cheeses diminish wine, especially red wines." NYTimes.com
(12/9)
- Researchers work on cancer-fighting beer
German scientists are developing a beer brew that might fight cancer. A compound found in hops called xanthohumol shuts down enzymes known as cytochromes P-4, which can activate the cancer process. Xanthohumol also assists in detoxification of carcinogens, stopping tumor growth early. KABC-TV abc7.com (Los Angeles)
(12/6)
| A Side of Business | | |
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- Businesses offer Spanish classes to employees
As U.S. demographics give way to an increase in Hispanic residents, an increasing number of businesses are offering basic Spanish lessons to help employees communicate better. Critics say the trend slows down assimilation of immigrants, but Arizona real estate broker Bonnie Wheeler-Nelson says: "It's wise to know what's going on." USA TODAY/The Arizona Republic
(12/8)
| Worlds of Flavor | | |
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- "Sensory branding" targets consumers looking for new tastes
New and exotic foods are becoming more popular in a post-materialist generation that is experiencing changing holiday traditions, increased migration and a desire for more excitement in life, according to this writer. Food marketers are paying attention to the fact that not only taste, but sight, texture and smell can influence consumers as they seek new and different food choices. Drinks Business Review
(12/7)
- To Indonesia and back for some spicy sambal
Sambal is "the salsa picante of Southeast Asia, smoldering away on the tables of Indonesia, Malaysia, Singapore and Sri Lanka," according to this writer. Sambal is used as a relish, condiment and cooking sauce, and all variations start with a generous base of chilies. The Seattle Times
(12/9)
| CIA ProChef Offerings | | |
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The professional chef discovers the Alaska seafood spice pantry
Enter the delicious world of wild Alaska seafood in a FREE online course. You'll learn everything you need to know about adding delicious, sustainable wild Alaska seafood to your menu using a pantry full of global herbs and spices. Streaming videos will guide you through dozens of on-trend recipes and contemporary cooking techniques.
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