Chefs root for radishes

03/26/2013 | Bon Appétit online

Chefs are taking radishes out of the boring garnish category and pickling, grilling and roasting them to create entrees, salads and soups. Learn how three top American chefs are creatively cooking up different radish varieties, from watermelon radishes to daikon.

View Full Article in:

Bon Appétit online

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI