Leading French chefs turn out creative finger food

Young French chefs are forgoing expensive multicourse meals in favor of casual dishes done exceptionally well, such as a fried chicken sandwich made with freshly baked buns and chicken that is brined overnight before being twice-fried. "This is a great new medium," said Verjus chef Braden Perkins, "a way to showcase the ingredients and the application of technique that we're using at Verjus. Sandwiches are like business cards or toilets -- when you apply that level of work to something, people take notice."

View Full Article in:

Wall Street Journal (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Executive Pastry Chef
Princeton University
Princeton, NJ