Strategic menu choices can help keep local alive

02/1/2012 | QSR Magazine

Locally sourced meats and seafood topped a chef survey, but these local items may not be available for long unless chefs take action to support local farms. Being flexible about menus to maximize the amount of local ingredients used is a great way help sustain local farms. "We’ll create flavors based on what happens to be fresh in the market at that particular time of the year," says Daniel Rothfeld, CEO of gourmet pizzeria Tre’za.

View Full Article in:

QSR Magazine

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA