Peruvian cuisine coaxes bold flavors from simple ingredients

A number of San Francisco-area chefs are creating new Peruvian-style dishes that uses simple ingredients such as lime juice and some of the 200 chilies native to Peru. Chefs including Bocanova's Rick Hackett are putting their own spins on the cuisine, using local and organic ingredients and incorporating French cooking techniques.

View Full Article in:

San Jose Mercury News (Calif.) (free registration)

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY