Chefs master the controlled burn

04/30/2013 | Wine Enthusiast Magazine

Chefs in top U.S. restaurants are changing up their springtime dishes by adding a crispy, charred crust to everything from vegetables and fruits to meats, cheeses and breads. "It’s not just burning foods recklessly. There is a fine line between burnt and burned," said Victor Albisu, chef at Washington D.C.’s Del Campo. “Over the years, I’ve come to understand the different elevations of burned flavors, and you just have to take it to that point where you’re creating something new, but still honoring the ingredient. It truly is an art."

View Full Article in:

Wine Enthusiast Magazine

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
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations