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May 29, 2009


Not feeling much love these days at your restaurant job? We’ve got a prestigious and lucrative option for you—provided you’re 38 or younger, were born outside the U.S. but are now a naturalized citizen or green card holder, and have worked in foodservice for at least five years. Apply for the 2010 Vilcek Prize for Creative Promise in the Culinary Arts, which will award $25,000 to a foreign-born chef, artisan or innovator who “demonstrates outstanding early achievement.” It’s kind of a vague standard, but so what: even the four runners-up get $5,000 apiece. What have you got to lose?
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If foodservice prognosticator firm Technomic’s just-released Future of Fried Foods Study is accurate, restaurant customers will continue to order as much fried food as ever, even though they know that, for health and wellness reasons, they shouldn’t. Which may have been one factor driving foot traffic to the Spin Fresh booth at last week’s National Restaurant Association Show. Operators were scoping out the company’s innovative approach to deep-frying that uses centrifugal force to remove excess oil (and hence, calories) from deep-fried foods. It’s new technology, but the track record of 55-year-old foodservice equipment manufacturer/licenser Broaster Co. has already demonstrated that the less-oil-in-fried-food approach makes money.
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Dive into every prevailing and emerging food trend in the Bay Area, from local, sustainable and organic to the proliferation of premium ethnic cuisines at San Francisco's Ferry Building Marketplace. A guided food tour is available during the 2009 Concepts of Tomorrow Conference on September 13th. Space is limited to the first 25 registrants so register today at

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