Cereal flavors move beyond breakfast

02/27/2013 | Washington Post, The

Chefs are using breakfast cereal in both sweet and savory dishes, and cereal flavors are appearing in vodka, lip balm and Betty Crocker muffin mixes. "Making a connection with something you eat is what we believe really strikes a chord, sparks a memory and keeps you obsessed," said Christina Tosi, who creates desserts including ice cream made with cereal milk for Momofuku Milk Bar in New York City.

View Full Article in:

Washington Post, The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX