White asparagus is a harbinger of spring in France

04/30/2013 | New York Times (tiered subscription model), The

France's beloved white asparagus isn't well known in the U.S., but writer Elaine Sciolino hopes to change that. Sciolino spent time scouring the fields of France learning how to pluck the perfect stalks and watching chefs use the tender, crisp vegetable in raw salads or carved out and stuffed with fresh crab.

View Full Article in:

New York Times (tiered subscription model), The

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