Fried chicken is up next for haute treatment

08/17/2009 | Daily News (New York)

New York City restaurants are turning their attention to humble fried chicken, using unusual ingredients and techniques to create new versions. Momofuku Noodle Bar, for example, serves a fried-chicken dinner consisting of two birds, one with a batter of buttermilk and Old Bay and the other with a spicy Korean-style glaze.

View Full Article in:

Daily News (New York)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX