Calif. chef turns to locally grown ingredients for dessert

09/6/2013 | Nation's Restaurant News (free registration)

Pastry chef Stephanie Prida relies heavily on locally grown ingredients to create her desserts at Manresa in Los Gatos, Calif. Her creations are driven by whatever is in season, with figs coming in for late summer as strawberries go out of season. "We try to live off the land of California in every aspect of what we do here. Whether it is sourcing great stone fruit or sourcing new chargers for the tables, we try to stay within the state," Prida said.

View Full Article in:

Nation's Restaurant News (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
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
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