CIA restaurant propels Latin American food movement

At the Nao: New World Flavors restaurant at the CIA's San Antonio campus students spend three-week stints preparing ingredient-driven, authentic Latin American cuisine such as prickly pear cactus and queso panela salad. The CIA is at the forefront of a dining trend in which regional south-of-the-border flavors are popping up on menus across the U.S. "The flavors are very traditional to what you’d find [in Latin America]," said executive chef Geronimo Lopez. "That’s my objective: that people take a little trip."

View Full Article in:

Globe and Mail (Toronto) (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX