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Letter from the Editor: Reflecting on 2009 and Looking Forward to 2010
A Year in Review: Looking Back at the Biggest Culinary Trends of 2009
Take the 2009 Salary Survey to be Entered for a Chance to Win Tickets to the 2010 ICC
Where to Eat and Stay in Beantown: A Food Lover's Guide
After Ringing in the New Year, Cure Your Aching Head with Hangover Cures from Chefs
With the Demise of Gourmet, the End of an Era and a New Set of Tastemakers
New Year's Breakfast: The Gourmet Way to Ring in 2010
Photo Galleries: Tastings from Spain, New Orleans, Miami, and Seattle...
The 2nd edition of Chefs to Know features over 600 chefs and pastry chefs, plus more than 100 mixologists, sommeliers, and international chefs.
Save the dates for next year’s StarChefs.com International Chefs Congress in New York City, September 19-22, 2010!
We’ve just announced our 2010 Rising Stars cities: Los Angeles, San Francisco/Bay Area, Washington, DC and New York City!
New Year's Round-Up
Ryan Poli Chef Ryan Poli has worked in some amazing kitchens. From
The French Laundry
under American icon Thomas Keller to
La...
MON
Rachel Yang's Wild Mushroom Salad with Spicy Mustard Dressing
TUE
free
Geno Bernardo's Chicken Parmesan
WED
Ryan Poli's Roasted Garlic Tomato Basil Soup with Double Crispy Grilled Brie Cheese
THU
Neal Fraser's Sautéed Beef Tenderloin Filet with Hominy and Pancetta Polenta
FRI
Alexandra Guarnaschelli's Snapper Baked in Salt with Romaine and Oranges
Avocados from Mexico:
Cooking Tips, Recipes and More
DayMark Safety Systems:
Saving Your Food and Your Reputation
Hobart 3000 Slicer:
Check Out Our New Slicer Videos
The Institute of Culinary Education:
Launch Your Culinary Career
Irinox Blast Chillers and Shock Freezers:
How do You Lock in Taste, Texture and Flavor? Find Out Here
iSi Whippers:
Espumas, Desserts, Cocktails and Soups: Endless Possibilities
Jade:
Check Out the New Lines from Jade
Koerner: Featuring Texturas & Cold Smoking
Spherical Mango Ravioli, Liquid Olives and more
Le Cordon Bleu Schools:
Explore 13 Campuses Plus 3 Kitchen Academy Programs
Nordaq FRESH Water Filtration System:
Diners Enhance Their Plates with Filtered Water
Stella Artois, Leffe, Hoegaarden:
Beer & Food Pairings
Vita-Prep Professional Blender:
Vita-Prep Professional Blender: Check Out Our New Videos
Winston Cook & Hold Oven:
It’s Not the Stainless, It’s What’s Inside
Wisconsin Cheese:
Recipes, Where to Buy, Chef Ambassadors
brought to you by
What is a sabayon?
A dressing made by beating egg yolks with another liquid
A type of anchovy found off the Galician coast of Spain
One of the French mother sauces
A layered pastry shell made with butter and flour
A nickname for Hollandaise sauce
Submit your culinary questions to the experts
Frozen chocolate air, deep-fried bearnaise, aromatic pillows...any innovation is possible with Texturas
Join us in March for the Los Angeles Rising Stars Awards!
Check out our brand new cookbook section!
Anticipation builds as Jamie Bissonnette's Coppa readies itself for grand opening in Boston's South End...
2009 Salary Survey
StarChefs.com is conducting its sixth annual salary survey. Help us shed light on these valuable statistics which will empower you when hiring your next employee or searching for your next job. Fill out the survey for a chace to win a prize.
A Video Tour of Intellectual Ventures Laboratory with Antoinette Bruno, Chef William Belickis, and Chef Chris Young
Pastry Chef Nicole Lindsay of CUT - Los Angeles, CA
DishRag:
Chef recipes, food, wine and travel...
Employer:
Tips for recruiting and retaining...
JobSeeker:
Top 10 Jobs, Job Tips, and more...
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