Chef Newsletter: 2004-07-11 Culinary Sunday Times

	Book Release: The New Restaurant Entrepreneur
	Recent News on the Chef2Chef News Desk
	Recipe Club, The Fresh Fruit Aisle
	Sweeps and Giveaways for July
	Recipe of the Week: Creole Barbecued Shrimp
	It's Time to Pass the Salt!
	New Jobs at Chef2Chef.Net

Food Arts
Magazine

Book Release: The New Restaurant Entrepreneur by Kep Sweeney

Why Do 60-80 Percent of New Restaurants FAIL Within Two Years of Opening?

Learn What Makes a Restaurant Sizzle, Not Fizzle

Advice from a Life in the Culinary Trenches

Los Angeles, CA — July 1, 2004 “You should open a restaurant.” Five words so deceptively simple, often offered as sincere praise for one of “Mom’s” secret recipes, a dazzling barbecue picnic, another perfect meal at a friend's house ... But should you? Many people who don’t even think of themselves as entrepreneurs dream of opening a restaurant. They love food. They love the idea of owning a restaurant. And the restaurant industry is hot, growing at an average annual rate of 7.2 percent since 1970. But before the food lover in you pursues this dream, consider this: 60 to 80 percent of all independently owned restaurants fail within two years of opening.

For the rest of the story, Click Here. To buy this book, Click Here

The American Lamb Board is Calling all Chefs and Culinary Students

Enter the "Four Seasons - Endless Reasons for American Lamb" Recipe Contest and You Could Win $10,000!

To enter your recipe online, complete the online entry form. For complete contest rules and other ways to enter, Click Here.

Don't wait until next season! Deadline for submissions is August 13, 2004.

Chef Revival

Do you need a brand new Chef Coat? Chef Revival is giving away 10 Solid Color Chef Coats on July 31st to some lucky Chef2Chef Winners. You pick the color, Gray, Green or Pink! Register to WIN

Recipe Club: The Fresh Fruit Aisle

Date: July 12 - July 16, 2004
Guest Host: David Nelson
Theme: The Fresh Fruit Aisle

Not a Member Yet? Sign up today and start
receiving these recipes on Monday! Click Here

Summertime Birthdays. It's Time To Party!

What's a birthday without a cake? Not just any old cake, mind you, but a cake that has all of the birthday boy's or girl's favorite treats! When you serve our cakes, birthday wishes may just come true! Click Here for all the details AND recipes.

Sweeps and Giveaways for July

Viansa.com is giving away a Gift Food Basket of tasty goodies including Extra Virgin Olive Oil, Pepper Parmesan Mostarda, Porcini Pasta Sauce, Raspberry Fudge Dolcetti, Cal-Italia Cabernet Sauvignon Marinade, Tavola di Viansa Garlic Salsa, Cucina Viansa Cilantro Lime Aioli, and our Cucina Viansa Artichoke Pesto. Register for a chance to win!

Chefs, Caterers and Personal Chefs. No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. Click Here Last month's winners were Mary Lou Surgi, Patty Jeffers, Frank Lowe and Robert Salinger. Congratulations!

Do you need a brand new Chef Coat? Chef Revival is giving away 10 Solid Color Chef Coats on July 31st to some lucky Chef2Chef Winners. You pick the color, Gray, Green or Pink! Register to WIN

Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here

Visit our NEW "Chefs of the Month" feature for some great recipes and Register to Win a great new Cookbook from Chefs Stu Stein and Mary Hinds.

Last month Alice Pugh, Mark Hanson, Debi Trelease, Terri Coble, Charles Martin, Julaaun Moseley, Debbie Ramirez, Jeremy Noble, Alex Montana and Barbara Andersen all won a brand new Chef Revival Chef coat.

Creole Barbecue Shrimp

Prep time: 25 minutes

Marinating time: 1-2 hours

Cook time: 10 minutes

Serves 4

In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add onion and garlic and a dash of salt; cook about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce, Creole seasoning and water. Stir well and bring to a simmer.

Cook for about 5 minutes; cool to room temperature. Place shrimp in a large non-reactive bowl; pour 1/2 the cooled sauce over. Toss to coat; refrigerate 1 to 2 hours.

Heat the grill. Grill the shrimp, about 5 minutes per side, until done. Place on a platter and pour the remaining heated sauce over; garnish with lemon wedges.

Recipe from Crisco.com

It's Time To Pass The Salt says Victoria Taylor

Whoever said that all salts are pretty much the same, couldn’t have been more wrong. Natural unrefined sea salts vary in taste, texture and color, limited only by the vast number of different oceans and seas the planet has to offer. “My perspective on salt is entirely changed. I am amazed by the earth’s wonderful variety of culinary salts. They have different tastes and textures providing a wealth of satisfaction to the palate”, says Taylor, President and Founder of Victoria Gourmet, Inc.. She adds, “Growing up, I ate the highly processed granular salt that I now use only to remove stubborn stains from a skillet”.

Just as it did for the much-maligned egg and the ever-adored, but forbidden, stick of butter, the pendulum is finally swinging back for salt. Salt is essential for life. The living oceans are full of salt. Salt is in our blood, sweat and tears. Salt activates our taste buds and is critical to our bodies’ ability to digest food.

For the rest of the story and more information about available sea salts, Click Here