RH_RESTAURANT HOSPITALITY_ A Penton Media Property April 13, 2010 If you want to view this on the web go to: http://enews.penton.com/enews/restauranthospitality/v/73 NEWSLETTER --Forget the CIA. Learn to Cook at Harvard Here's an interview line guaranteed to land you your dream restaurant job: "Molecular gastronomy? Sure, I studied it at Harvard with Ferran Adria and Jose Andres." And you can say it if you attend the course these world-famous experimental chefs will be teaching this fall under the auspices of the Harvard University physics department. Getting into their class won't be easy. But if you can swing it, you'll wind up with knowledge and credentials no one else can touch. To view the full article go to: http://restaurant-hospitality.com/news/forget-cia-learn-cook-harvard-0412/ ---------------------------------------- ADVERTISEMENT Ghirardelli(R) Premium Mixes from Continental Mills Baking mixes that are speed-scratch simple, not frozen hard to create irresistible desserts. Visit http://www.ultimatedecadence.com for an impressive money-back offer. ---------------------------------------- --3 Tactics to Keep Workers From Bolting The latest news reports have given us a glimmer of hope that the economy may finally be recovering. While that's a welcome sign for most organizations, it may not be good news for all. A recent Conference Board survey found that 55 percent of all employees are unhappy with their jobs -- the lowest level researchers have seen in 22 years. To view the full article go to: http://restaurant-hospitality.com/news/three-tactics-keep-workers-0407/ ---------------------------------------- ADVERTISEMENT From selecting, raising, feeding, and evaluating for exceptional quality, the Certified Angus Beef(R) brand delivers so restaurateurs, like you, serve only the best. For information, visit http://www.certifiedangusbeef.com. ---------------------------------------- --Best Practices For Bluefin Tuna Serve bluefin tuna at your restaurant? Then you know the market for it seems insatiable, no matter how stratospheric your menu price might be. So what will you do if and when this hot-selling customer favorite lands on the endangered species list? Check out how they're getting ahead of the issue at Paul Kahan's gastropub The Publican in Chicago. He's got a nifty plan. Do you? To view the full article go to: http://restaurant-hospitality.com/news/best-practices-bluefin-tuna-0412/ Thank you for reading The Restaurant Hospitality Electronic UPDATE You are subscribed as #email#. You've received this e-newsletter for one of three reasons: 1) You signed up for it on one of our web sites. 2) You are a reader of Restaurant Hospitality. 3) You are an attendee of a Restaurant Hospitality conference or trade show. Manage Your Subscription To subscribe: http://restaurant-hospitality.com/subscribe/ To unsubscribe to this newsletter: http://email.restaurant-hospitality.com/webforms/newsletter/unsub/?email=#email#&lid=#list_id#&mid=#message_id# To change your email address reply to this newsletter with your old address and your new address in the body of the email. Contact Information Publisher: David Brodowski mailto:dbrodowski@penton.com Advertising/sponsorship opportunities New England Rachel McGaffigan mailto:rmcgaffigan@penton.com Midwest/Ohio Sam Wilson mailto:sam.wilson@penton.com Missouri/Arkansas David Brodowski mailto:dbrodowski@penton.com West Dian Melius mailto:dian.melius@penton.com Southeast Doug Mael mailto:doug.mael@penton.com Penton Media, Inc. 1300 E. 9th Street Cleveland, OH 44114 Copyright 2010 Penton Media, Inc. All rights reserved.