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
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA