StarChefs.com General Editorial Tasting
Guidelines
StarChefs.com travels the country tasting Chefs, Pastry Chefs,
Sommeliers, and Bar Chefs to consider featuring on our website
and for our Rising Stars Awards. Chefs should be prepared to have
their picture taken.
For Savory and Pastry Chefs Tasting:
For the upcoming editorial tasting, we'd like the Chef to serve
5 dishes (no more, no less) of his choice. Ideally 2-3 would come
from the regular menu, the others can be off the menu (specials
or otherwise...). The dishes should best reflect who he is as
a chef - we are evaluating creativity, innovation, taste and presentation.
They do not need to be the "popular" menu items.
The same guidelines apply for the Pastry Chef, but only 3 desserts
should be served.
For Sommelier Tasting:
If there is a sommelier at the restaurant who would like to considered
for editorial coverage in addition to savory and pastry chefs,
we’d like the sommelier to pair a 2-3 oz portion of wine
with 5 of the dishes served by the Chef. The wine choices should
reflect who they are as a sommelier – we are evaluating
creativity in pairing, how the wine compliments the food, and
the use of wine to enhance a dining experience.
Tasters:
Tasters will be Antoinette Bruno, Editor-in-Chief of StarChefs.com
and Will Blunt, Managing Editor of StarChefs.com.. As our tasters
generally do multiple tastings per day, we prefer tasting-size
portions served. Dishes will be photographed and notes will be
taken.
Some of Our Features include:
