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
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