Banh mi's nod to local bounty

04/8/2009 | NYTimes.com

New York chefs are tinkering with Vietnam's traditional banh mi in a way they might not feel free to do in a Vietnamese-American hub such as San Jose, Calif. Among the innovations is using the local bounty, including kielbasa from Brooklyn's Polish butcher shops.

View Full Article in:

NYTimes.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
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
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations