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An ever-growing library of 25,000+ pages of in-depth information including chef recipes and culinary techniques, interviews and bios, industry news and trends.

» 2008 Editorial Calendar



FEATURES:

Chefs: An unprecedented collection of chefs' biographies, cookbook collections, recipes, photographs and one-on-one interviews.

Columns: Our columnists let StarChefs spread the word with insightful commentary about food, wine, restaurants, chefs, and culinary destinations. Our most recent addition to a list the includes Norman Van Aken’s “Word on Food”, and Mitchell Davis’ “Forklift,” is Chef Barton Seaver with his column “A Sustainable Kitchen.”
 
Recipe Search: An exhaustive, searchable database of professional level recipes, custom designed Quickmeals(tm), for both the professional and home cook.

Rising Stars: Select, up-and-coming chef profiles, featuring new chefs that we discover around the country and the world, plus their recipes. Our Rising Stars Awards Gala moves around the nation celebrating chefs in major and sometimes unexpected cities. In 2008 we take the Revue to South Florida, Chicago, New York and Las Vegas. About Rising Stars: www.starchefs.com/chefs/rising_stars/about.shtml

Seasonal: Seasonal ingredient and holiday-focused features include recipes from some of the nation’s best chefs. 

Wine: A comprehensive wine section devoted to wine lovers. Ask the Sommelier, our wine expert feature, lets you interact with a sommelier through unlimited Q&A sessions, plus useful tips and pairing suggestions. Each month wine writer Jim Clarke will also highlight a region, a food pairing, and keep us up to date with “Recently Tasted.”
 
Techniques: An instructive feature that includes techniques from chefs across the world, designed to educate and give direct access to chefs’ signature skills. Learn how to make isomalt garnishes from Albert Adria, and how to prepare tripe by Chris Cosentino.

NEWS & EVENTS:

News: In Rumbles & Murmurs, you'll find the latest information on who's going where to cook from our regional correspondents and industry insiders around the country. Headlines, trends, and news affecting the world of chefs, restaurants, and foodservice can be found in our Newsroom. We also offer a press release tool that allows public relations professionals to upload their clients’ releases to be posted on StarChefs.com.

Events: StarChefs.com features the hottest culinary events across the country, from our Rising Stars Revues to our International Chefs Congress. StarChefs offers pre- and post event coverage of select industry events, as well as monthly publication of The FOOD Calendar, the comprehensive guide to food and wine events across the country, written by Arlyn Blake.

Webcasts and Video on Demand: Live and taped broadcasts of food industry events. StarChefs has webcast the James Beard Foundation Awards each year since 1998.

COMMUNITY INTERACTION:

Forums: StarChefs’ audience of food industry professionals and obsessive food lovers voice their opinions on future food trends, wine ratings, restaurant reviews and just about everything in the food world.

Community Network: A resource for the exchange of culinary culture. Learn about professional associations, charitable organizations, and more. Our community area features the James Beard Foundation Dateline, our guide to finding Farm Fresh Markets in your neighborhood, and our Culinary School Finder.

Ask the Experts: Stay ahead of the culinary curve with professional interactive tools, such as Ask the Sommelier, Ask the Trendspotters, Ask the Hospitality Career Expert, Ask the Entertainers, and Ask the Editor.

 2008 Editorial Calendar IN PROGRESS

 

Holiday

Seasonal & Ingredient Features

Events, Chefs, Travel

Wine, Mixology, Trends & General Interest

Jan

Super Bowl: Sean Brasel of Touch in Miami

Winter Farm Markets

Toddy Tasting Menu


Madrid Fusion

StarChef Stephan Pyles

What to Eat and Where to Stay SAN FRANCISCO

Rochefort Abbey Ales

Barolo Chinoto

Sous Vide Cocktails

Green Restaurants

Feb

Valentines Day: Anti-Establishmentarian Valentines Dinners

Love Potions

Octopus Recipes

What to Eat and Where to Stay ATLANTA


Winter Drinks Party

Wines from Venice

Agrapart and Larmandier-Bernier Champagnes

March

 

Crunchy Potatoes Technique

South Florida Rising Stars
What to Eat and Where to Stay SOUTH FLORIDA


California Viogniers

Beer Appellations

Toddies

April

Easter: Bunny Rabbit Recipes

 

Spring Farm Markets
Earth Day – Food + Global Warming


IACP Wrap-Up

SIAL Montreal Wrap-Up

“Chef & B” with Joe Isadori

Plating trends

Whiskey Cocktails w/ Dave Wondrich

May

 

Rhubarb

Brunch

Chicago Rising Stars

South America Food Lover’s Guide

Economy Survey

Salary Survey

Eaux de Vie

Summer Wines

June

Father’s Day: Chef Dads

Summer Farm Markets

Summer Drinks

Sustainable Seafood – a Chef’s Overview

Golden Era Kitchens

Stephan Pyles Chef Feature

Chicago Food Lover’s Guide


Chef Deals

Santa Lucia Pinot Noir

Green Restaurant Equipment

Green Restaurants

July

4th of July: Pitmaster’s Grill Tips & Picnics


Summer Desserts

Spanish-American with Wesley Geonvart

Hyper-Modern Desserts w/ Alex Stupak

Editor’s Dish: The Put-Away System

Chefs & Champagne

Andoni Luis Aduriz Chef Feature

Atlanta Food Lover’s Guide

Blackberry Farm

Summer Reading: Wine Books

Finger Lakes Riesling

2008 Pastry Trends Survey

 

Aug

 

Tofu Technique

Modern Pan-Asian with Bill Kim

Sous Vide Cocktails


New York Food Lover’s Guide (update)

New Orleans Food Lover’s Guide (part 1)

Carlo Cracco Chef Feature

2008 Culinary Trends Survey

Birrificio del Ducato

Campanian Whites

Sept

 


Charcuterie

Pairing Cocktails with Food

Modern Malaysian with Ratha Chau
 

StarChefs.com International Chefs Congress

New York Rising Stars

Star Vintner: Scholium Project

Rioja + Food

Oct

 

Fall Farm Markets
Yellowtail Collar Technique


International Chefs Congress technique features

Las Vegas Food Lover’s Guide

Las Vegas Rising Stars

Star Vintner: Shinas Estate

Fronsac

Nov

Thanksgiving Turkey Tips

Holiday Dinner

Holiday Baking

Eggs

Palate Cleansers

 


2008 Pastry Trends

Salary Survey

Thanksgiving Wines

Puglian Wines

Top Equipment/Tools of the Trade

Dec

New Years Eve

New Year’s Breakfast

Winter Drinks Party

Holiday Entertaining

 


Holiday Wines

Affordable Sparklers

Culinary Trends of 2008

Chef Gifts

Top Cookbooks of the Year

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