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StarChefs in the News

 

StarChefs in the News

I. General

2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000 | 1998

II. StarChefs Rising Stars Revue™ Chef Awards

2012 | 2011 | 2010 | 2009 | 2008 |2007 | 2006 | 2005 | 2004 | 2003

III. StarChefs.com International Chefs Congress

2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006

StarChefs.com International Chefs Congress Pastry Competition

2010

IV. StarChefs Chefs to Know Book

2008 (2nd edition) | 2007 (1st Edition)

V. StarChefs JobFinder

2007 | 2006 | 2005 | 2004 | 2003 | 2001 | 1998
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I. General

2013
Go to Culturemap Houston

Houston Dining Magazine - My Table
March 27, 2013

It was with great anticipation that I entered Drill Hall, the cavernous heart of Park Avenue Armory in New York City, last September. The 7th Annual Starchefs.com International Chefs Congress (ICC) had convened with a staggering lineup of presenters from allsectors of the culinary industry more

The Daily Flog

Orlando's Star Chefs Gather After Hours
February 8, 2013

"There was quite a gathering of chefs in downtown Orlando last night." more

2012
The Daily Flog

Der dritte Internationale StarChefs Patisserie-Wettbewerb zeigt die neuesten Trends des Genres
2012

"Die Veranstaltungen findet simultan mit dem StarChefs Köche Kongress statt, die einzelnen Etappen sind auf alle drei Vormittage verteilt." more

2011
Modern Luxury

Modern Luxury
December 28, 2011

A handful of Miami’s top chefs attended the StarChefs.com 2011 International Chefs Congress in New York City this past October…” more

Go to Culturemap Houston

culturemap.com
December 28, 2011

But does Houston really stand out, considering the globetrotting duo of Blunt and editor-in-chief Antoinette Bruno find Rising Stars in four cities every year? more

Docsconz

Docsconz.com
November 14, 2011

"Every year at the International Chefs Congress I get blown away by at least one chef of whom I previously had little to no knowledge of."more

Docsconz

Docsconz.com
November 10, 2011

"In the 6 years that I have been attending Culinary Congresses, this was quite possible the most thorough and most well organized workshop presentation that I have seen."more

Appolicious Logo

appolicious.com
October 27, 2011

Chef Picks by StarChefs.com, Off the Beaten Path Edition. more

Eat Italian Logo

EatItalian.com
October 24, 2011

EatItalian.com attended the 2011 Star Chefs Congress in New York City and had the opportunity to talk with a few celebrity chefs about their thoughts on Italian cuisine. more

Docsconz

Docsconz.com
October 24, 2011

"They [Grant Achatz & Kim Severson] were there to discuss Chef Achatz's thoughts on 'The Sixth Sense' and how it applies to running a successful restaurant, or in Achatz's case with the incredible success of his newest ventures, Next and The Aviary to go along with Alinea, restaurants."more

Docsconz

Docsconz.com
October 17, 2011

"Blais's ICC demo showcased the tongue and cheek style for which he has become famous (and proved to be a delicious start to the morning)."more

Popsci

Popsci.com
October 12, 2011

The 2011 StarChefs chefs’ congress was a three-day whirl of culinary innovations, but one of the particular treats was getting to watch Andoni Luis Aduriz do his thing. more

Popsci

Popsci.com
October 12, 2011

Gallery: Techno-Culinary Trickeries of Andoni Luis Aduriz. more

Docsconz

Docsconz.com
October 12, 2011

"This astounding workshop with Kaiseki master Isao Yamada showcased the latter, and demonstrated why it takes years to become proficient in the craft." more

Docsconz

Docsconz.com
October 11, 2011

"As it turned out…these were two of the most impressive workshops I had ever seen at StarChefs or anywhere." more

Tsrmag

Tsrmag.com
October 7, 2011

"TSR spent time last week at the StarChefs annual International Chefs Congress…we came away impressed with the passionate interest demonstrated by participants and exhibitors for cooking, culinary techniques and tools."more

Grub Street

GrubStreet.com
October 7, 2011

I went to StarChefs [International Chefs Congress] and had Australian lamb with quinoa, done low temperature. more

Docsconz

Docsconz.com
October 6, 2011

"Massimo Bottura, the chef whose restaurant Osteria Francescana was rankes number 4 in the ever controversial 2011 World's Fifty Best Restaurants list, opened the morning explaining his approach to Avant-Garde Italian food." more

The Wandering Eater

Thewanderingeater.com
October 5, 2011

"Day 2 of StarChefs ICC 2011 was essentially Pierre Herme day on my agenda." more

The Wandering Eater

Thewanderingeater.com
October 4, 2011

"My first morning at the StarChefs International Chefs Congress(ICC) was to observe the intensive work of 200 pastry chefs around the United States (and a female pastry chef from Denmark) to crank out their pre-dessert for the 2nd Annual Pastry Competition."more

Docsconz

Docsconz.com
October 3, 2011

"It's that time of year again – time for the annual StarChefs International Chefs Congress, an event I look forward to every year. This year's edition with the theme of 'The Sixth Sense: Intuition, Emotion and Experiential Evolution in Dining'…" more

Chicago Foodies

ChicagoFoodies.com
October 3, 2011

Want to rub elbows with the nation's brightest culinary stars? The 6th annual StarChefs conference opened yesterday in New York with a star-studded roster of speakers. more

Zagat

Zagat.com
October 3, 2011

International Chefs Congress Commences With Rising Stars and Grant Achatz. more

Chicago Foodies

Chicago Foodie.com
October 3, 2011

The Sixth Sense of Dining: Inside the StarChefs Conference. more

Examiner

Examiner.com
September 9, 2011

One of the leading shows is StarChefs.com International Chefs Congress where all chefs mingle with trendsetting chefs like Grant Achatz, Pierre Herme, David Burke, Paul Liebrandt and more. more

Oregon Live Logo

OregonLive.com
June 14, 2011

StarChefs.com to announce rising star chefs in Portland this year more

Movi Logo

Movimiento de Viñateros Independientes
April 27, 2011

Chefs visit Chile and taste MOVI. more

WTOP logo

Boston.com
March 4, 2011

Mother's Day in March fund-raiser more

WTOP logo

The MiddleTwon Press
February 25, 2011

Durham's Angelo Sosa joins Gateway students in the kitchen. more

Examiner.com logo

Examiner.com
February 24th, 2011

Starchefs rising stars revue gala tickets on sale more

2010
WTOP logo

WTOP.com
October 24, 2010

Nycci Nellis discusses the Washington DC Area Rising Stars. listen

Examiner.com logo

Examiner.com
August 23, 2010

Which Baltimore top toques received recognition on the prestigious StarChefs website?
StarChefs.com, the award-winning online magazine's CEO Antoinette Bruno came to Baltimore in July to meet the city's culinary talent, taste their food and give them photo recognition on the website. more

Miami New Times Logo

Miami New Times
July 29, 2010

Miami Executive Chefs Among Highest Paid
A salary survey of 1,400 culinary professionals by StarChefs.com shows that Miami and New York executive chefs were paid more in 2009 than their counterparts in other U.S. cities. more

Grub Street_SF logo

Restaurant Hospitality
July 19, 2010

Chefs' Salaries: How Do You Stack Up?
If you're a female thinking about enrolling in culinary school to boost your earning power in the restaurant business, you might want to rethink your plan. more

CharlieParker_logo

Charlie Palmer
July 6, 2010

Photo Slideshow from Chef Hill's Tasting
View photos from Executive Chef Matt Hill's tasting in her last visit. more

portlandmontlymag-logo

NJ.com
July 6, 2010

Chefs prepare hearty meals but see lean salariesWith all the recent hubbub about chefs, from celebrity cuisinier Bobby Flay to television cook Rachael Ray, just how much does one earn anyway? more

Grub Street_SF logo

Grub Street: San Francisco
July 1, 2010

Female Chefs Paid About a Quarter Less Than Men
Average wages for executive chefs and pastry chefs went up about 6 percent since 2008. more

portlandmontlymag-logo

Portland Monthly
May 28, 2010

Top Foodie Site Takes Shine to PDX
StarChefs.com visits Portland restaurants. more

2009
ABC News:Nightline on the Future of Food - Featuring the StarChefs.com International Chefs Congress

ABC News - Nightline
December 21, 2009

Setting the table
How do food trends take hold.

 the new york times

The New York Times
November 16th 2009

Here Nathan Myhrvold, a former chief technology officer at Microsoft, and his company, Intellectual Ventures, pursue an eclectic array of speculative and potentially world-changing ideas — inventing a new battery, taming hurricanes, defeating disease. And here, along with the laser designed to shoot mosquitoes out of the air (a high-speed camera counts the rate of wing-flapping to ensure that innocent insects are not vaporized), is the best-equipped restaurant kitchen anywhere that never serves any customers. more

 The Huffington Post: Food for Thought

The Huffington Post
November 10th 2009

StarChefs 2009 New York Rising Stars included Amanda Cohen, Dirty Candy, Sustainability Award and Sommelier Claire Paparazzo, Blue Hill. Antoinette Bruno is the CEO and editor of Starchefs.com, the first online food magaizne. Its JobFinder provides online employment classifieds for the hospitality industry. Bruno created the Rising Star Awards to recognize up-and-coming professional talent. more

The Feedbag

The Feedbag
September 16, 2009

Ticketholders will also gain admission to The New York Rising Stars Revue, a walk-around tasting gala celebrating up-and coming chefs, pastry chefs, sommeliers and restaurateurs, on Tuesday, September 22, 2009 at the Mandarin Oriental, New York.

The Feedbag

The Feedbag
September 14, 2009

The annual Starchefs congress is one of the industry’s major meet-and-greet events, aside from its colloquium aspects. Everybody comes, and the drama often makes waves. Who can forget Marco Pierre White’s smackdown of tasting menus last year?

Total Food Service

Total Food Service - Starchefs Q & A
September 14, 2009

...Starchefs events are about experiencing the best culinary talent of one city in one night. Unlike a food service or charity event, top chefs prepare fully composed hi-concept dishes.

the Gothamist

Gothamist - Carve an Ice Diamond With a Sushi Knife...
June 11, 2009

...and plenty of other cocktail tricks! Probably because everyone needs a drink of some kind (even Akon, who apparently favors Shirley Temples at the 40/40 club), the New York bartending scene has weirdly and suddenly graduated from flaming orange zests to intense, Jacob the Jeweler-style beveling: Having collected a gaggle of recipes from the current shortlist of beer cocktails around town, industry-centered StarChefs comes through with two instructional videos.

Village Voice on StarChefs.com

Booze News - 33 Cocktails Slingers Share Their Shaking Secrets; Classic Cocktail Books All the Rage
June 9, 2009

StarChefs collects the cocktail shaking secrets of 33 bartenders. Joaquin Simo of Death & Co. says, "A shake should wake up a cocktail. Its function is to make it greater than the sum of its parts." His colleague, Alex Day, adopted a variation on the hard shake style to avoid the shaking-related injuries. Orson Salicetti of Apotheke takes a martial arts stance to protect his back.

new york magazine grub street on starchefs.com

Gothamist - How to Carve Your Own Spherical Ice
June 5, 2009

This month, B Flat mixologist Takaaki Hashimoto gives a video demo on Star Chefs, where he demonstrates how to carve jewel-shaped and spherical ice, just like the ones in our slideshow of the city's best cubes!

the Gothamist

Gothamist - Beer, Having Never Left, Makes a Comeback
June 5, 2009

In the middle of the 19th century, more than 12 Brooklyn breweries were busy producing suds within the same 12-block square Williamsburg neighborhood—the so-called Brewer's Row—on the daily. A history focused group named Urban Oyster now leads walking tours of the area every weekend, retracing long gone hops with steps.

new york magazine grub street on starchefs.com

Grub Street - All Shook Up
June 3, 2009

We showed you Eben Freeman's "hard shake," but it isn't the only game in town. Star Chefs has an incredible video of seemingly every top mixologist in town shaking their money makers. It's nothing short of cocktail pornography — we just wish we could see it all again in slo-mo, or remixed. Be warned, you will want a drink after this.

Forbes Magazine on StarChefs.com

Forbes - How Women Are Heating Up The Restaurant World
May 22, 2009

Move over, Mario. Take a hike, Emeril. Look who's cooking now: A handful to ambitious and talented female chefs who are running their own restaurants and creating compelling brands, that's who. Unlike Lidia Bastianich or Cat Cora, who've traded restaurant kitchens for television sets, these top chefs haven't found celebrity. Instead, they are focusing on crafting menus that delight customers--and turning a profit in tough times.

Examiner.com - Chef Salaries Dropped in 2008
May 5, 2009

StarChefs.com, the online magazine for culinary insiders, is pleased to announce the results of its fourth annual Salary Survey.

Restaurant News Resource

Nation's Restaurant News - Recession Drives Chefs Salaries Down, Survey Finds
May 5, 2009

After steadily rising for the past four years, the average chef's salary has taken a recession-driven hit, according to a recent report from StarChefs.com, an information and e-business website.

CNBC

Luxist - Chef Salaries Dropped in 2008
May 5, 2009

Celebrity chefs may make a fortune but chefs across the country make more modest salaries and those salaries got a little smaller in 2008. StarChefs.com, the online magazine for culinary insiders, recently conducted its fourth annual Salary Survey and found that after four years of increases culinary industry salaries dropped.

Restaurant News Resource

Restaurant News Resource - Chef Salaries Drop for the First Time in Four Years
May 4, 2009

After four years of steady increase, executive chef salaries were hovering at $77, 611 and in 2008 we saw this drop to an average $74,869.

CNBC

CNBC - What Chefs Make: From a StarChefs Survey
May 1, 2009

From A StarChefs Survey: "After four years of steady increase, executive chef salaries were hovering at $77, 611 and in 2008 we saw this drop to an average $74,869."

new york magazine grub street on starchefs.com

Grub Street - Read Chef Salaries Revealed
May 1, 2009

How much do chefs make? An executive chef in New York City can hope to earn $82,291 a year, according to the 2008 salary survey on Star Chefs. And while New York State may offer the highest executive pay, the 1,000-person national poll shows pastry chefs make almost 15 percent more in California (still only whipping up $55,750).

BNet
Reuters
Entrepreneur New Blaze
Hotel Online Business Journal

Chef Salaries Drop for the First Time in Four Years
May 1, 2009

StarChefs.com, the online magazine for culinary insiders, is pleased to announce the results of its fourth annual Salary Survey. According to the survey results, culinary industry national salary averages dropped significantly in 2008. After four years of steady increase, executive chef salaries were hovering at $77,611 and in 2008 we saw this drop to an average of $74,869. Pastry chef salaries averaged at $53,017 in 2007, but have taken a 13% nosedive in 2009.

Seattle KKNW on StarChefs.com
KOMO Radio Side Dish - Julien Perry (interview with Antionette
March 13, 2009

Interview on Seattle's Komo Radio with StarChefs.com's Antoinette Bruno.

Seattle KKNW on StarChefs.com
Chat with Women on KKNW – Segment: Jamie Peha - Seattle Magazine's Taste of the City
March 3, 2009

Interview on Seattle KKNW with StarChefs.com's Antoinette Bruno and 2009 Seattle Rising Star Jamie Peha.

new york magazine grub street on starchefs.com
Grub Street - New York Magazine's Food and Restaurant Blog
February 26, 2009

Tesar has spent some time in New York, at 44 X Hell’s Kitchen, and considers David Burke one of his mentors. He told Starchefs.com’s Chefs to Know that his favorite flavor is “the flavor of the sea.”

U.S News on StarChefs.com
James Beard Foundation
February 26, 2009

... At the International Chefs Congress produced by StarChefs.com in September, an aspiring cook in search of inspiration and camaraderie could watch and learn how Enrique Olvera from Mexico City transforms street food into haute cuisine, compare how Paul Liebrandt of New York (via Britain) and Juan Roca of Spain use sous vide technology in their cooking, or marvel at how Daniel Boulud and his protégés can find a use for every part of a pig. 

2008
foods from spain news on starchefs.com
Foods from Spain News
Fall, 2008

StarChefs.com is an awardwinning online culinary magazine celebrating its 13th anniversary in 2008. A leading destination for original, chef-focused culinary content, it has 25,000 published pages, over 20 million hits per month, 10 million page views and 600,000 unique visitors. Staged this year from September 14-16, The StarChefs International Chefs Congress will be a three-day annual culinary symposium held in New York City, where the world’s most influential and innovative chefs present the latest techniques and culinary concepts to up to 1,500 of their chef peers.

U.S News on StarChefs.com
FOX BUSINESS
August 6, 2008

Fox Rankings: Antoinette Bruno counts down top earning chefs.

U.S News on StarChefs.com
U.S News - print, web
August 6, 2008

According to a survey of 1,730 kitchen professionals released in May by the industry insider website StarChefs.com, the average starting salary for a line cook in 2007 was $13.07 an hour, while the average salary for an executive chef was $77,611.

U.S News on StarChefs.com
post-gazette now
August June 22, 2008

National statistics are harder to come by, but according to the 2007 Starchefs.com salary survey, which tallied responses from 1,730 culinary professionals from all 50 states, women make up just under one quarter (22 percent) of the culinary industry. But, just 15 percent of women surveyed are executive chefs, vs. 39 percent of men surveyed.

The Examiner on StarChefs.com The Examiner
June 15, 2008

Here I am at 6 a.m., licking my monitor’s screen: enticed, titillated, and with uncontrolled yearning. It was wrapped in a virtual brown paper wrapper, an innocent e-mail newsletter from StarChefs.com that touted "Father’s Day Grilling Tips" in the subject line.

Time Out Chicago
May 21, 2008

If there are more restaurants on your to-hit list then you can possibly visit, kill 13 birds with one fork at the Chicago Rising Stars Revue.

About.com: Gourmet Food
May, 2008

"What is a Rising Star? Rising Stars represent the future of American Cuisine. They are young culinary professionals that exemplify the contemporary American dining scene. Rising Stars are creative, passionate, ambitious, and, of course, incredible chefs creating delicious food. They also show a strong desire to support the culinary community by sharing their knowledge.


Four cities are chosen by Starchefs each year for Rising Star nominations. In 2008, those cities were Chicago, South Florida, New York City and Las Vegas."

Chicago Scene
May, 2008

"The Donald plays host to StarChefs.com, the online magazine for culinary insiders, by hosting the Rising Stars Chef Awards on May 19 at the Trump International Hotel and Tower (401 N. Wabash). The Rising Stars Awards gives national recognition to chefs from around the country as they come into their own as young leaders in the culinary field."

ChicagoTribune.com
May 18, 2008

“StarChefs.com, an online culinary magazine, will present its StarChefs.com Rising Stars Chefs Awards to a dozen Chicagoans at a gala to be held May 19 at the Trump International Hotel and Tower.

Rising Stars are considered up-and-coming chefs (and others) who represent the vanguard of contemporary American dining."

new york magazine grub street Grub Street - New York Magazine's Food and Restaurant Blog
April 3, 2008

Forbes picks ten chefs to watch, no fewer than four of whom are here in New York. Fatty Crab's Zak Pelaccio, Jehangir Mehta of Graffiti, Cesar Ramirez of Bar Blanc, and April Bloomfield of the Spotted Pig all got the nod. The judging panel is a strong one, including chef Christian Delouvrier, Will Blunt of Starchefs, and Susan Ungaro of the James Beard Foundation.

Forbes Magazine on StarChefs.com
Forbes Magazine
April 1, 2008

Up-And-Coming Celebrity Chefs

Paper City Magazine on StarChefs.com Internatinal Chefs Congress

Paper City Magazine
March, 2008

“Laurann Claridge checks out what chefs worldwide were chattering about at the Starchefs.com International Chefs Congress, and learns more about America’s next course.”

CBS NEWS
March 13, 2008

"Cathal Armstrong is the chef and co-owner of four-star reviewed Restaurant Eve in Alexandria, Virginia. He was a Best Mid-Atlantic Chef nominee by the James Beard Foundation in 2007, and honored as one of Food & Wine magazine's "10 Best New Chefs" and a StarChefs Rising Star in 2006."

Florida International Magazine
March 2008

Presentation of awards from Starchefs.com to eight South Florida Chefs as well as a walk around gala featuring signature dishes from each chef, as well as premium wine pairings. Mar-a-Lago, Palm Beach.

Palm Beach Illustrated
March 2008

“Catch a Rising Star Chef: StarChefs.com has recognized six area chefs with its Rising Stars Chef Award. This is the first time Palm Beach chefs have been honored by the online magazine for culinary insiders. More than 75 chefs, mixologists and sommeliers were considered for the awards, which will be given March 3 at The Mar-a-Lago club in Palm Beach."

Palm Beach Daily News
February 30, 2008

The signature dishes of some local chefs will get global attention in a few weeks, when Internet magazine StarChefs.com holds a culinary summit in Palm Beach...Because of StarChefs.com and blogs such as Eater.com and Internet based, they are shaping the next generation in the culinary universe, Bell said. “It’s another facet of our industry that is here to stay,” he said. Bruno also is editor-in-chief of the magazine, which has won Best of the Web awards from Forbes, U.S. News & World Report, USA Today, Brill’s Content, Lycos and others. “South Florida chefs are faced with challenges that other locales don’t present...a seasonal market with lots of flux” among diners and staff, Bruno said. As a consequence, area chefs “reap the benefits of a diverse, cosmopolitan crowd and the range of culinary cultures they have to draw from.”

Palm Beach Post
February 28, 2008

“The awards are given out by the online magazine’s advisory board; it’s a culinary insider’s who’s who of big-name chefs around the country. Nominated were 75 chefs, mixologists (the new term for bartender) and sommeliers in South Florida”

The Mami Herald
February 28, 2008

“Foodies whose palates and wallets have recovered from the South Beach Wine & Food Festival may want to head to Palm Beach Monday for the StarChefs.com Rising Stars Revue. The 7-9pm “walk-around tasting gala” at landmark Mar-a-Lago features food and libations by the 13 honorees plus jost chefss Jeff O’Neill (Mar-a-Lago) and Jeffrey Brana (Raleigh Hotel).”

2007

New York Magazine's Food and Restaurant Blog
December 12, 2007

“Though the menu at Stanton Social is immense, there are always a few dominant dishes Lower East Side patrons order again and again. Recently it was the crab corn dogs, which StarChefs had chef Chris Santos prepare for the Rising Star Chef gala.”

GrubStreet

New York Magazine's Food and Restaurant Blog
November 19, 2007

"...you'll find all the top toques in their new guidebook, Chefs to Know. Aimed at aspiring kitchen lackeys, the book is fun for civilian perusal as well, if only for the “offbeat restaurants,” favorite kitchen tools, and, best of all, their go-to job interview question."


the Gothamist

Gothamist
November 16, 2007

A bit of breaking food news: Doug Psaltis has left the Executive Chefs Position at Country Restaurant. After three years.

Chow Magazine

Chow
November 15, 2007

If you don’t know your Cantu from your Kato, or your Goldsmith from your Goldfarb, a good primer is the new book by online chef-worship magazine StarChefs, Chefs to Know. The subtitle is A Guide to Chefs for Chefs, and indeed, as Epi-Log points out, the book “includes some information that a recent culinary-school graduate would find invaluable, such as contact information, which chefs welcome interns and stages, and what the chefs like to ask of potential employees during interviews.”

TheBottomLine

The Bottom Line by Patrick Donohue
November 14, 2007

I Like....

"StarChefs.com has released their book of Chefs to Know"

Epicurious

Epicurious Epi log
November 14, 2007

"Starchefs.com has come out with its first "Who's Who" guide on chefs and aimed at an audience of chefs. It's called "Chefs to Know." It's got an impressive list of entries--about 500 notable chefs in all--and includes some information that a recent culinary-school graduate would find invaluable, such as contact information, which chefs welcome interns and stages, and what the chefs like to ask of potential employees during interviews."

New York Times

New York Times
November 6, 2007

In September, talking to an audience of chefs from arounf the world, Wylie Dufresne of WD-50 on the Lower East Side of Manhattan waxed enthusiatic about a type of ingredient he has been adding to his restaurant's dishes.

gastropoda

Regina Schrambling: Gastropoda
November 04, 2007

"The fat-with-details book the party was promoting was also worth the journey. I would say it’s intended for Trotter wannabes."

Ajc.com

AJC.com
October 26, 2007

NUMBERS TO CHEW ON
• Average salary of executive chef: $73,260
• Average salary of pastry chef: $50,581
• Average salary of line cooks.$30,454
• Source: Starchefs.com Salary Survey, National Restaurant Association

Ö s t e r r e i c h i s c h e G a s t r o n o m i e - & H o t e l Z e i t u n g

Österreichische Gastronomie - & Hotel Zeitung

Original, Tranlated Version
September 28, 2007

The Starchefs Congress in the Big Apple brought some of the best chefs in the world to exchange ideas.

New York Social Diary
September 26, 2007

Chefs aren't the only ones who feel pressure in the kitchen. Recently, famed chef Joel Robuchon, who has been using sous vide for over 20 years, spoke about the technique at the Star Chefs International Chef Congress here in New York City and demonstrated how he is able to cater an event for 5000 guests and deliver a perfectly cooked piece of duck.

New York Daily News
September 26, 2007

Modern Cuisine As Science at The International Chefs Congress, hosted by StarChefs.com

Gothamist.com
September 21, 2007

Earlier this week, StarChefs held its 2nd International Chef's Congress on the top two floors of 7 World Trade Center. Open to industry professionals only, this annual event draws notable chefs from all over the world and provides the opportunity to honor its Rising Stars, an award the culinary organization gives to young professionals.

Chef Magazine for Food Service Professionals
September 13, 2007

Culinary arts website Starchefs.com recently announced this year's Rising Stars of New York winner, who will be celebrated at a gala and awards ceremony in New York City, September 18.

www.autismspeaks.org/
September 13, 2007

“Glimpse the future of New York dining at our push-cart tasting gala and awards ceremony. Enjoy high-concept street food from up-and-coming culinary stars from the top restaurants in town. All dishes are paired with ultra-premium wines selected by the Rising Star Sommelier.”

TimeOut New York
September 13, 2007

StarChefs.com Celebrate their Rising Stars Revue and International Chefs Congress, Sept.16-18, New York. In TimeOut New York

South Florida Gourmet
September 11, 2007

StarChefs.com 2nd Annual International Chefs Congress, Setp.16-18, New York...

Zagat Buzz New York
September 10, 2007

The second StarChefs.com International Chefs Congress takes place September 16th–18th on the top two floors of 7 World Trade Center. This year's ICC will feature live cooking demonstrations, hands-on workshops and smaller discussions led by top toques from around the world, including José Andrés, David Bouley, Wylie Dufresne and Joël Robuchon

Zagat Buzz New York
April – August 2007

Elizabeth Falkner and John Scharfenberger Present “High Content Choclate Desserts” at the StarChefs.com International Chefs Congress.

Zagat Buzz New York
April – August 2007

StarChefs to address school meal issues at their International Chef's Congress.

January, 2007

TIME
January 19, 2007

Could Taste Make a Culinary Comeback?
One answer may be, back to cooking's roots. "Last year, Madrid Fusion was all about machines, and two years before that, it was about chemicals," says Antoinette Bruno, editor-in-chief of Starchefs, an influential chef's magazine. "This year is the return to flavor." Several speakers at the conference concurred. Montse Estruch, of the Catalan restaurant El Cingle, boosted the taste of a beautifully presented San Peter's fish with a handful of violet petals. In a talk that drew on his own experience raising animals and vegetables for his Blue Hill restaurants in New York, chef Dan Barber generated buzz with a discussion of why allowing lambs to graze on grass is not only better for the environment and for the animals than grain feeding them, but produces more succulent meat.

December, 2006
 

CNN.com
December 13, 2006

Hungry? 10 jobs that let you sample food
The pay: Ranges from $35,000 to $149,000, with an average reported salary of $68,125, according to a 2005 StarChefs.com survey.

The Restaurant Guys Radio.com
December 11, 2006

Antoinette Bruno Returns - Does Michelin Matter?
Antoinette Bruno brings more than a decade of experience in the foodservice industry to StarChefs.com, the first online food magazine which celebrates its 10th anniversary in 2005. Since taking charge as CEO of StarChefs in 1999, Antoinette has led the company to new strength and respect among culinary insiders. Antoinette travels extensively throughout the US and the world to meet leading chefs and taste their food in order to bring StarChefs' audience a first-hand perspective on the top chefs and their ingredient and technique-focused recipes, as well as industry trends and controversial issues. She recently facilitated a panel discussion on the topic "Does Michelin Matter (in New York) and she shares her opinions on the topic of Micheline, Zagats, The New York Times and other restaurant review publications.
LISTEN: MP3

 

The Patriot Ledger
December 14, 2006

HOLIDAY SPIRITS - Sip, toast and celebrate with these festive cocktails
"It’s something that’s very easy to dress up in terms of a holiday profile, even more than food because you can be more playful with it,’’ added Will Blunt, managing editor of StarChefs.com, a food and drink Web site. "People love it. It’s something that your average person is more willing to take a risk on. They can order one fun drink with a fun name.’’

Tucson Citizen
December 7, 2006

Loews Ventana gets master chef; former Loews chef to open eatery
Tucson is gaining a master French chef and getting a new restaurant from another.
He told starchefs.com, "Those chefs helped confirm that my father and my mother's cooking - traditional from Nice - was right. At the time, classical French cuisine was heavier. When I worked with Jacques and Alain, they were cooking with olive oil and making the same things that I ate growing up."

 

Boston Herald.com
December 5, 2006

Named a “Rising Star Chef” by New York-based StarChefs in 2003, his kitchen stints included working at Davide in Boston, the Shawmut Inn in Kennebunkport, Maine, and under chef Todd English at Olives. He was the executive chef when Sage opened in 1994 and bought the restaurant five years later. The 28-seat eatery serves new regional Italian and new American cuisine.

September, 2006
 

New York Magazine
September 21, 2006

Top Chefs Convene in New York, Party
The well behaved: Toronto's Susur Lee, Madrid's Sergi Arola, and New York's Wylie ufresne.Photo: Melissa Hom We learned a lot hanging out at the StarChefs.com congress. The conference, which convened some of the most famous cooks from the four corners of the earth on Tuesday and Wednesday, cost an arm and a leg to get into - $850 for a two-day "industry pass" - but it was worth it.

 

ABC7 News
September 19, 2006

New York is opening its arms to some of the top chefs in the world Tuesday and Wednesday.
StarChefs.com
is hosting the inaugural International Chefs Congress (ICC). The culinary symposium brings together 40 of the world's most innovative chefs to present the latest culinary concepts to nearly 1,000 of their peers.
The two-day professional conference will be held at Covenant House at 346 West 17th Street, with a portion of the ticket sales benefiting Covenant House's residential center for at-risk youth.

"This is a tremendous opportunity for chefs from around the world to meet, share ideas and cook together," StarChefs.com CEO and Editor-in-Chief Antoinette Bruno said. "The International Chef Congress will enable a learning exchange between some of he most visionary culinary minds of the world."

 

The New York Sun
September 13, 2006

TOP CHEFS If you want to hobnob with some of the country's top chefs, and eat their food, head to Starchef.com's Rising Stars Revue next Wednesday, September 20, at Crobar (550 W. 28th St. between Tenth and Eleventh avenues, 917-339-1825). For $125 you can sample "high-concept street food" prepared by chefs including Zak Pelaccio of 5 Ninth, Alex Ureña of Ureña, Franklin Becker of Brasserie, Tony Esnault of Alain Ducasse at the Essex House, and pastry chefs Will Goldfarb of Room 4 Dessert and Michael Laiskonis of Le Bernardin. The event is from 8 to 10:30 p.m., unless you buy a $200 VIP ticket, which gets you into a pre-event reception. Visit www.starchefs.com/tickets or call 212-966-7575 for more information.

 

The Washington Post
September 6, 2006

I love potato chips. Doesn't everyone? But I have just thrown away half a bag of them, and I intend to buy no more. Why? Because the chemical acrylamide, a probable carcinogen, has been found in fried starchy foods, especially potato chips and french fries.

A NATIONAL UNIFORMITY FOR FOOD ACT (H.R. 4167) recently passed the U.S. House of Representatives, with 94 percent of Republicans supporting it and 64 percent of Democrats opposing. It has gone to the Senate, where it was the subject of a hearing on July 27. The act would prohibit states or local governments from enacting any food-safety law that differs in any way from federal law, including setting more stringent limits on toxic substances (though states could appeal to the FDA to retain their standards).

If you need help in deciding what to tell your senator about the proposal, you can find a summary of the arguments for and against the bill at www.starchefs.com.

August, 2006
 

Nation's Restaurant News
August, 2006

Starchefs.com will hold its inaugural International Chefs Congress at the Covenant House in New York. The two-day symposium allows influential chefs to present the latest techniques to thier chef peers... [more]

New York - The Inaugural International Chefs Congress will be held here Sept. 19-20, according to StarChefs.com, which is running the symposium.
Demonstrations, workshops, wine tastings and panel discussions all are on the agenda. Presenters include David Bouley of Bouley and Danube in New York;... [more]

July, 2006

BiZBash
June 24, 2006

Bubbling to the Top
What She Plans: As founder of Millissime, a PR and marketing company that represents wine clients, Wittman works on roughly 100 events a year for Champagne Nicolas Feuillatte, ranging from poolside cocktail parties at the Delano in Miami to private V.I.P. dinners at Food & Wine's Classic in Aspen. Other events Wittman is producing in 2006 include three Champagne dinners; the launch of One Fo(u)r Minis in New York, Miami, and Los Angeles; and several tasting events in New York. The brand is also sponsoring StarChefs, MoMA, and Paper magazine events, and aiding in a dozen gallery openings in New York, Los Angeles, and Miami. [more]

 

Antionette Bruno / Chefs' Congress and Dessert Trends
July 27, 2006

The Guys welcome back Antoinette Bruno of Star Chefs to talk about dessert trends (hint: savory is the new sweet) and the upcoming International Chefs Congress a two-day culinary symposium where the world's most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers. [more]

LISTEN: MP3

June, 2006

Benjamin Christie
June 24, 2006

Wattleseed article on StarChefs website
I recently dropped into Starchefs office in New York and met the team while in the USA last month. For those that don’t know, Starchefs is a professional chef resource providing articles and information on all types of ingredients, equipment, professional job listings and more. The site from time to time profiles a wide range of celebrity chefs and their recipes. [more]

  Crain's
June 5-11, 2006

Cooking Confab
StarChers.com will host its inaugural International Chefs Congress in the city in September at Covenant House. Top toques from all over the country and the world will participate, including these notable New Yorkers: Anthony Bourdain, David Bouley, Josh Dechellis, Wylie Dufresne, Marcus Samuelsson
May, 2006

The Harbus Online
May 8, 2006

A Delicious Conversation with Star Chef Mario Batali
When choosing a topic for their "Leading Teams" paper - their last at HBS - ECs Eldad Persky (OG) and Josh Benaim (OI) decided to spare their section mates the pleasure of filling yet another poll and, with the help of HBS alumna and founder of starchefs.com Antoinette Bruno, went beyond the Charles to the Big Apple to get Mario Batali's view on what it takes to run a great kitchen.

Happy Hours
May 2006

Nation’s Top Five Cocktail Trends - Resurgence Shows No Signs of Slowing Down
“We treat our cocktails like dishes – they have to be both beautiful and balanced,” said Duggan McDonnell of Frisson Restaurant in San Francisco who was recently named San Francisco’s Rising Star Bar Chef by StarChefs.com, a restaurant industry website.

Whittier Daily News - Whittier, CA
May 2006

Chefs cook up career advice
Eleven Los Angeles-area chefs talked to students from the California School of Culinary Arts in Pasadena in a program organized by StarChefs.com.

The Seattle Times
May 3, 2006

Slugs vs. copper, a mixed message
Visit the Web site www.starchefs.com/edible_flowers/html/index.shtml for recipes and tips on cooking with flowers.

April, 2006

The Washington Post
April 19, 2006

Higher salaries, more opportunities, and in some cases union benefits are luring top chefs to the casinos of Las Vegas and Atlantic City. Average salaries there -- $85,000 a year for a chef and $14 an hour for line cooks, the people who make the food that gets sent out to diners -- are the highest in the country, according to a recent salary survey by StarChefs.com. [more]

News 4 Today
April 19, 2006



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The Boston Globe
April 5, 2006

Star Chef ratings
The advisory board of the culinary magazine StarChefs .com selected this year's Boston Rising Stars, and at tonight's Star Chefs Rising Stars Revue tasting event, from 7:30 to 9:30, you can sample signature dishes by these up-and-coming chefs, Nominees include David Reynoso from the Butcher shop, Rick Billings from Clio, Amanda Lydon from The Tables and Straight Wharf Restaurant, Gabriel Frasca from Spire and Straight Wharf, Geoff Gardner from Sel de la Terre, and Lynn Moulton from blu. Seaport Hotrel, 1 Seaport Lane.

March, 2006

Lowell Sun, MA
March 29, 2006

Jim Clarke, writing on StarChefs.com, reports that single-malt Scotch, usually refrained from until after dinner when paired with a cigar, is now enjoyed as part of the meal, from appetizers to dessert, at restaurants across Scotland.

"If you're a Scotch fan, why reserve your favorite whiskey for the end of the meal when you could drink it for the whole evening?" he asks.

His recommendations for toothsome treats, paired with Scotch, include tuna tartare, salmon with mushrooms, Brussels sprout leaves and fingerling potatoes, venison, lamb chops and chocolate brownies and brioche bread pudding.

chicagoist
March 27, 2006

Star Chefs’ Salary Survey
In an article in today's Sun-Times, pastry chefs in Chicago are bringing in $13 an hour, the highest of any of the cities surveyed by Starchefs.com, the site responsible for a 2005 Salary Survey of the foodservice industry's professions. The Sun-Times article quotes mk's Kate Neumann as saying that Chicago is a "great town to work in pastry." This is all fine and good but Chicagoist wonders what about pastry in Chicago that has our pastry chefs bringing in almost $3K more than most of their peers in other major cities. Anyone out there have a guess?

Chicago Sun Times, Chicago Sun times.com
March 27, 2006

Pastry a sweet job here

A national survey of restaurant workers' salaries finds that pastry cooks and chefs earn more on average here than in other major cities, while restaurant managers earn the least compared with their peers elsewhere.

In Chicago, pastry cooks, who assist pastry chefs and are paid hourly, made on average $13 an hour last year, the highest of the cities surveyed by the online magazine StarChefs.com.

The average salary of a pastry chef in Chicago -- $52,533 -- is more than the national average of $50,581. Pastry chefs in Las Vegas have the sweeter gig, though. They make roughly $70,000.

the strong buzz
March 29, 2006

Star Chefs’ Salary Survey
StarChefs.com has published their 2005 Salary Survey.
I thought this might be of interest to some of you so here is an excerpt from the report.

“Across the board salaries were higher in 2005 than in 2004. In some categories the pay increase was significant; such is the case with Line Cooks and Managers/Restaurant Managers. In other categories however, such as with Sous Chefs and Food and Beverage Managers, the national average for wages may have risen from the previous year, but the increase is almost negligible at less than 1%.

Executive Chefs make more money than most other positions in the industry. Of our survey respondents who live in the US, Executive Chefs reported an average salary of $75,596 in 2005, up 1.2% from our 2004 survey results. 15% of Executive Chefs in fine dining establishments, and 12% of all Executive Chefs, earned over $100,000. In 2004, only 7% of Executive Chefs made such high wages. Line Cooks tend to work for hourly wages; the 16% who do work for a yearly salary earned an average of $30,454 in 2005. The 20% of Sous Chefs who work for hourly wages averaged $14.55.

The 59% of Pastry Chefs who earn a yearly salary averaged $50,581 in 2005. The 41% of Pastry Chefs who earn hourly wages averaged $15.81. Pastry Cooks, who primarily work for hourly wages, averaged $12.06. Bakers reported an average hourly wage of $11.62 in 2005.

Waitstaff/Servers overwhelmingly work for hourly wages, and averaged $6.36 per hour. The gamut is wide, ranging from less than $3.00 to $19.99 per hour. Fine dining establishments tend to pay slightly higher wages than more casual restaurants, though they largely reflect individual states’ minimums for tipped employees.”

February, 2006

The Restaurant Guys Radio.com
February 28, 2006

Antoinette Bruno is the CEO of Starchefs.com, a profitable website catering to the restaurant and hospitality industry. Their newsletter, The Dish Rag, is full of great information and interesting in depth articles & their job-finder database is an excellent resource. The website annually presents the "Rising Star Chef" awards and recognizes four cities for their culinary scene. New York is always on the list. This year the website is also recognizing, Boston, Los Angeles and Washington DC. Antoinette also "dishes" to The Guys about some of her favorite "off-the-beaten path" New York Restaurants. [more]

LISTEN: MP3

Weekly Restarurant Connections
February 6, 2006

Menu Research: Are You Hunting for Great Recipes?
My number one resource these days is StarChefs.com. This New York-based web site has an almost unbelievable search program that taps into celebrity chef recipes. There are thousands of recipes from some of the greatest chefs we have. You can use the search function to find recipes from soup to nuts, from coq au vin to wild boar to you name it. This service is free, and, unlike several other web sites, which feature recipes from multiple sources, StarChefs has verified the recipes. Of course, you’ll have to scale them up and make spice adjustments to fit the profile of your restaurant.

MSN
February 1, 2006

10 Most Fun Jobs
Wine Taster
It's fun because: Employed by restaurants to recommend wines for their wine lists, wine tasters (also known as sommeliers or wine stewards) not only get to spend the day tasting the finest reds and whites around, but they can actually answer any question about their job with, "You know that movie Sideways?"
The not-so-fun side: It's not enough to have "likes to drink" or "can hold my liquor" on one's résumé. The job of a steward is to taste -- not actually drink -- wine; it requires extensive practice and training about making wine and judging its color, aroma, flavor and body.
The payoff: According to a 2005 starchefs.com survey of sommeliers, the average reported salary was $52,700.

January, 2006
The Wall Street Journal Online
January 23, 2006

THE JOURNAL REPORT:ENCORE
travel
Tasty Trips

Arlyn Blake, 69, author of "The I Love to Cook Book," has turned food into something of an on-the-road hobby, judging cheese, chocolates and wines at various food festivals. She calls it "travel for a really fun reason." Ms. Blake got so busy she started a food-events calendar and says the number of "destination" events has been skyrocketing across the country. (The calendar is available by subscription at StarChefs.com, a Web magazine for the culinary industry.)
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December, 2005
Time Out Chicago Online
December , 2005

Caught on Camera - Rising stars
The StarChefs.com Rising Stars Revue, a tasting gala celebrating the city's hottest culinary talent, was in full effect at the Fairmont Chicago hotel. The champagne was flowing and innovative wine pairings were found at each table. From poprock-crusted foie lollipops and truffle risotto with frog legs and trumpet mushrooms created by Graham Elliot Bowles of the Avenues at Peninsula Hotel to the honeycrisp apple tartlet with smokey apple and cider ice cream made by the fabulous pastry chef Mindy Segal of HotChocolate, it was easy to see what the future holds for Chicago dining. With many signature dishes of up-and-coming culinary stars from the top restaurants in town, leaving stuffed was an understatement, as it was impossible to pass up any of the food.

RedEye - Chicago Tribune
December 13, 2005

metromix.chicagotribune.com

Future foodies of America
You dish out self-congrats with every edible tray of cookies that emerges from your oven (a holiday miracle, indeed). But it's the new-on-the-scene gastros at StarChefs Rising Stars Revue Chicago who really deserve a back pat. Head here for signature tastes from Gene Kato (Japonais), Mindy Segal (Hot Chocolate), Alex Stupak (Alinea) and other emerging talents. Includes wine pairings; Aria chef Noah Bekofsky hosts. Up-and-coming Chicago chefs prepare signature dishes for sampling. Includes wine pairings. Aria chef Noah Bekofsky hosts.

November, 2005

Sunday Morning - ABC 7 News
December 11, 2005

Windows Media Video Clip 12MB | Free Windows Media Player

ABC 7 Chicago.com
StarChefs.com
, the magazine for culinary insiders, has named its 2005 Chicago Rising Stars award recipients. These up-and-coming chefs will serve their signature dishes at the Rising Stars Revue, a walk-around tasting event at The Fairmont Chicago Hotel, Tuesday, December 13, 2005 from 7-9 pm. The Chicago Rising Stars Revue will coincide with StarChefs.com's 10th Anniversary celebration...[ more ]
The New York Times
November 27, 2005

Stay Out of the Kitchen, but Follow the Numbers
Potential investors can also meet chefs and restaurateurs at various food events, like those listed on Web sites like StarChefs.com or held at the James Beard House, a haven for food lovers in Manhattan. Classes in operating a restaurant and raising financing are held at sites including the French Culinary Institute and through the Myriad Restaurant Group, parent of restaurants like TriBeCa Grill and Nobu. [ more ]

abc channel 13
November 24, 2005

If you need some help--- putting the finishing touches on your holiday meal--- we've got some ideas for you on the web .... A number of internet sites will help guide you through the process ... From complete recipes-- to tips on turkey carving--- and how to tell when its done--- log onto any of these websites ... Butterball dot com--- land o lakes dot com--- starchefs dot com--- and better homes and gardens---- at b-h-g live dot com ..

CRAIN'S
November 7-13, 2005

Pastry chef famine eats at NY
The number of New York City pastry cook positions listed on StarChefs.com through October of this year reached 705, compared with 80 for the same period last year. The increase in postings reflects in part the large number of restaurant that have opened this year compared with the number that have closed. But pastry chef agree that there are many other reasons behind the shortage of professionals. --Although salaries for pastry chefs are rising, their take is still 10% less than what executive chefs make. Pastry chefs typically earn between $46,000 and $57,000 a year, according to StarChefs.com. Lower-ranked pastry cooks earn approximately $8 an hour. [ more 1 2 3 ]
October, 2005

SFTV
October 17, 2005

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W Magazine
September 2005 issue

StarChefs Rising Stars Revue
Tast the Future of Las Vegas Food --StarChefs.com, the magazine for culinary insicers, has named its 2005 Las Vegas Rising Stars award recipients. These talented chefs will serve their signature dishes at the Rising Stars Revue...
USA TODAY
September 12, 2005

Now hiring: New Orleans food workers
Websites help in job searches

… job bank at www.starchefs.com has nearly 100 listings, including positions with top restaurants in New York, but applicants have been slow to emerge. [ more ]

Daily News
October 2005

Daily Dish
Antoinette Bruno’s StarChefs.com has been helping New Orleans food workers get jobs and housing. And in celebration of the 200th anniversary of Pernod, Bruno’s offering a trip to Paris for the winner of her Pernod cocktail-recipe mixoff. Enter your elixir on the Web site. The finalists will be judged in San Francisco on Oct.17.

September, 2005

Best of Las Vegas The Visitors' Choice
September 22- October 5, 2005 issue

Rising Star Chefs
Dining has become Vegas' hottest commodity, and this next generation of culinary talent is destined to fan the flames. While they're working in the kitchen, they're also waiting in the wings--standing by to take thier places as the next generation of Las Vegas' leading chefs. They're the Las Vegas Rising Stars, designated as such by the prestigious StarChefs.com and recently honored in a revue and gala tasting at Caesars Palace. Baby, remember their names.[ more ]

JOHN MARIANI'S

JOHN MARIANI’S
September 11, 2005
Newsletter

QUICK BYTES
* StarChefs.com has named its 2005 Las Vegas Rising Stars award recipients, who will serve their signature dishes at the “Rising Stars Revue,” a tasting at Caesars Palace on Sept. 13 to coincide with StarChefs.com’s tenth
Anniversary. Chefs incl. Richard Chen, Wing Lei; Sean Griffin, Neros; Martin Heierling, Sens; Eric Klein, SW Steakhous; Jeremy Lieb, Le Cirque; Steve Mannino, Olives; Sven Mede, Nobhill; Bryan Ogden , Bmdley Ogden; Vincent Pouessel , Aureole; Philippe Rispoli, Daniel Boulud Brasserie; Jacques Van Staden, Alizé; Tammy Alana, Alizé; Ralph Perrazzo, Bradley Ogden; Kenneth Magana, Sensi; Drew Levinson, Bar Chef, Bellagio; Luis DeSantos, Wolfgang Puck Fine Dining Group.

July, 2005

Las Vegas Food & Beverage Magazine
July 2005 issue

Antoinette Bruno, editor-in-chief of StarChefs.com, an online magazine for culinary insiders, presented the latest trends in pastry arts at the Great American Dessert Expo in Las Vegas on June 4. “Dessert is a sin. So if you are going to sin, do it freely. Having one dessert is like having one mistress, ridiculous. You must have two or three, once you get started,” Bruno said while quoting Alain Ducasse during her presentation. [ more ]

May, 2005

Yankee Food Service
May 2005, vol 27, No. 5

StarChefs Kitchen Combat: Battle of the Sexes
Two teams made up of Boston's top chefs faced off in the StarChefs culinary showdown at the recent April New England Foodservice and Lodging Show held at the new Boston Convention and Exhibition Center. Once the mystery ingredient was revealed, the opposing teams had one hour to....[ more ]

April, 2005

The New York Times
April 20, 2005

Star Chefs, an online resource for information about chefs, their recipes and techniques, will celebrate its 10th anniversary on Tuesday with a tasting of food by 15 chefs at Flatiron Studio...

New York Post
April 20, 2005

Manhattan's hottest new Chefs will be honored at the Flatiron Studio on Tuesday from 7 to 9 p.m. for the annual Rising Stars Review.

The Boston Globe
April 20, 2005

Chefs bring their expertise to Harvard
Antoinette Bruno, the CEO of StarChefs.com and a graduate of HBS, asked the restaurateurs how they would look upon a job applicant with a Harvard MBA. The pedigree is impressive, panelists agreed, but anyone would still need to learn the field, and be willing to do anything the lowest-paid employee does. ''If you want to run a bakery, you need to learn how to bake bread," Batali said. ''An MBA is not the shoehorn into upper management in any field."...[ more ]

Yankee Food Service
April 2005, vol.27, No. 4

StarChefs Studio Comes To NEFS with Program Built For Chefs & Restaurateurs
StarChefs.com, a culinary magazine, has announced its professional program at the New England Foodservice & Lodging Expo (NEFS) in Boston.
“StarChefs Studio is a forum for chefs and restaurateurs seeking to build upon their professional skills and industry know-how,” said Antoinette Bruno, chief executive officer and Editor-inChief of StarChefs.com. “We are delighted to partner with the New England Foodservice and Lodging Expo to offer educational and networking opportunities for members of the food and hospitality industry.”
StarChefs Studio events at NEFS include the following: [ more ]

gothamist
April, 2005

Seeing Stars
The other night, Gothamist had the most decadent dream: in one night, we ate at Hearth, WD-50, Asiate, Public, Cru, Sumile and Per Se. We sipped wines from all over the world, and nibbled on delectable desserts from Spice Market. When we woke up the next morning, we realized that it wasn't a dream after all -- it was the StarChefs.com annual Rising Stars Revue...

March, 2005

The New England Food Service
March 2005, vol.3

New England Foodservice & Lodging Expo Set For April 10-12
NEFS 2005 will also bring a stellar StarChefs Studio production of kitchen demonstrations, seminars, and panel discussion featuring rising-star and star chefs...[ more ]

StarChefs Studio At NEFS&L
StarChefs.com, the magazine for culinary insiders, announces its professional program at the New England Foodservice & Lodging Expo (NEFS) in Boston. StarChefs Studio - A Kitchen Without Boundaries - provides the most innocative chefs with a collaborative environment to pass their knowledge onto the star chefs of tomorrow...[ more ]

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December, 2004
The Wall Street Journal On StarChefs.com

The Wall Street Journal
December 28, 2004

Reality Bites: Would-Be Chefs Vie for Stardom
By Erin White

Thanks to the pop-culture pull of chefs like Mr. Lagasse, and TV shows such as "The Restaurant," the cooking life has never seemed more glamorous -- or tempting. Since 2000, enrollment in culinary-school degree programs has increased 40% to around 53,000 students, according to estimates from the Culinary Institute of America, a top culinary school. And thousands of young people have shelled out as much as $50,000 for culinary-school programs, both degree and nondegree, in hopes of becoming the next Emeril, Mario Batali, or Bobby Flay.

But like cellists, actors, and so many other folks with artistic aspirations, today's starry-eyed culinary graduates face a grim reality: Good gigs are hard won. Even in the fast-growing restaurant industry, beginning positions are apt to be more grueling than glamorous, and typically pay only $22,000 to $26,000 annually. Opening a fine restaurant of one's own, meanwhile, is more prohibitive than ever, with start-up costs hitting a million dollars or more.

"Young people are going into culinary school, they're paying a lot of money for tuition, and their heads are in the clouds as to what kind of job they can get when they get out," says Antoinette Bruno, who runs a food Web site called StarChefs.

CITIZEN-TIMES
Asheville, NC
December 16, 2004

Holiday entertaining help online
Need inspiration for that holiday houseparty? These sites have ideas:
-How about some holiday recipes, with tips from professional chefs and cookbook writers? Visit www.starchefs.com.

The New York Times
December 7, 2004

Wines That Travel Well
BYLINE: By Jim Clarke.
Jim Clarke is the wine and spirits editor of StarChefs.com.
DATELINE: SONOMA, CALIF.

New Yorkers who want to pick up a bottle of Pillar Rock Cabernet Sauvignon for Christmas dinner should keep an eye out for last-minute flights to California. They can't get the highly rated Pillar Rock at home, and state law prohibits the winery from shipping it to them. But the United States Supreme Court today is hearing a trio of cases -- two from Michigan and one from New York -- that could change that, making many high-quality wines available nationwide and opening up new markets for small wineries.

At issue in these cases are state laws that permit in-state wineries to ship directly to consumers, while barring out-of-state producers from doing so. So a Manhattanite can have Wolffer Estate on Long Island send a case of wine, but not Ken Wright Cellars in Oregon. This puts two constitutional provisions in conflict: the Commerce Clause, which allows Congress to regulate interstate commerce, and the 21st Amendment, which ended Prohibition and gave individual states the right to regulate the sale of alcohol -- a right they took to heart.

November, 2004
THE MIAMI HERALD
November, 2004

Catch a Rising Star: Experience the future of culinary excellence at the StarChefs Rising Stars Revue…

St. Petersburg Times (Florida)
November 25, 2004

Turkey Day help is just a phone call away
Is your turkey still frozen, your pie upside down on the floor, your treasured recipes missing? Don't panic. You can start Thanksgiving Day over with the help of the following tips and a phone or computer.
The following Web sites can help you through the entire meal preparation, from roasting to fixing the trimmings..
-Professional chefs and cookbook writers' tips and recipes: http://www.StarChefs.com.

Spokesman Review (Spokane, WA)
November 17, 2004

Turkey trouble? Help just a call away
http://www.StarChefs.com/thanksgiving/2004/html/index.shtml. Thanksgiving and holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts.

Poughkeepsie Journal
November 3, 2004

GOOD LIFE
Not enough time to cook a full dinner? Tired of take-out and tacos? It's hard to cook something tasty and fun for the family when your time is limited. Now Starchefs.com, a Web site that features celebrity chefs, has introduced QuickMeals -- fast and easy weeknight recipes created by noted chefs.Subscribing to QuickMeals gets members five new recipes each week accompanied by a complete shopping list to get organized. Check out QuickMeals at www.starchefs.com.

Crain's New York Business
November 1, 2004

The job market began to percolate earlier this year. Craigslist, for example, posted 3,000 New York openings this past July in its retail/food/hospitality category, compared with only 500 in July 2003. StarChefs.com says its postings for cooks here have tripled this year to date compared with the same period last year. Demand is so great that StarChefs, a nine-year-old Manhattan-based company, will host its first job fair in April.
[ more ]

October, 2004

The Miami Herald
October, 2004

Starchefs.com, an online magazine for and about food professionals, has chosen its annual ''rising star'' winners for Miami. The selections are made by members of the mag's New York-based editorial board, who make eating pilgrimages around the country.

''We are not necessarily looking for the best meal in town,'' says editor-in-chief Antoinette F. Bruno. ``We are looking for people who push the envelope.''

The 2004 Miami picks, who will be honored Nov. 17 at the Loews Miami Beach Hotel, are Tim Andriola ( Timo), Jeffrey Brana ( Norman's), Carmen Gonzalez ( Carmen the Restaurant), Edgar Leal and Mariana Montero De Castro ( Cacao), Frank Randazzo and Andrea Curto-Randazzo ( Talula), Sergio Sigala ( Casa Tua), Jordi Valles ( Mosaico), Jose Luis Flores ( OLA pastry chef), Max Santiago ( Mundo pastry chef), Chad Weller ( Rumi bar chef) and Mark Ehrler (Loews).

September, 2004

Tampa Tribune (Florida)
September 22, 2004

MARY D. SCOURTES
Pour Honors
Tribune wine columnist Ken Collura, sommelier for El Monte Sagrado resort and spa in Taos, N.M., is featured on the StarChefs Web site, www.StarChefs.com/wine/ask_Sommelier/wine.php.

San Antonio Express-News (Texas)
September 8, 2004

Hot Off the Web
www.StarChefs.com
Star Chefs' latest issue features a tribute to the great Julia Child.

August, 2004

Omaha World-Herald
August 25, 2004 IOWA;METRO;MIDLANDS;NEBRASKA;SUNRISE EDITION

A tablet PC that's easier to swallow
Site seeing on Web
www.StarChefs.com -- Ever thought you might be the next Emeril? Log on here for chef profiles, cooking advice, shopping, recipes and a job guide.

Telegraph Herald (Dubuque, IA)
August 18, 2004

Julia Child will be missed
"The French Chef," "Master Chef," "Our Lady of the Ladle" "National treasure," - no matter what you call her, Julia Child was loved and will be missed. In an interview on StarChefs, she was asked what she was most proud of. She answered, "I think my work with French bread. Making it possible in the kitchen."Asked what were the most important cooking tools one should have in the kitchen, she said, "Knives - and know how to sharpen them. Good pots and pans designed for use. There are so many that are not made for practical use."And, the question I liked best, "What is your favorite ingredient?"With a big laugh she replied, "Butter."Well, Julia, we wish you lots of butter and a fond "bon appetit," at that big banquet in the sky!

The Atlanta Journal-Constitution
August 15, 2004

* Menus on the mind: Ever thought you might be the next Emeril? Log on here for chef profiles, cooking advice, shopping, recipes and a job guide. www.StarChefs.com

June, 2004

Metro Philadelphia
June 17, 2004

METRO INTERVIEW
Philly Bartender Mixes It Like It Is

"Despite being named a "Rising Star" in Philadelphia by StarChefs, the award-winning food service Web site, Joel Finsel; Astral Plane mixologistextraordinaire, prefers to spend his time revising his science fiction novel or with his fiance, Jessica James."

>You got a Rising Star award as the StarChefs Sylk Cream Liqueur Mixologist for Philadelphia. What was that like?
>>StarChefs is establishing themselves as the online resource for the restaurant industry. For the contest I had to make a drink with Sylk, which is sort of like Bailey’s, but different because it has whiskey in it. The event was held at the Ritz, and it was crazy – they put me in the same category as all these great chefs, who I got to meet. The food was amazing. It was really nice. I felt like I was “in.”

St. Louis Post-Dispatch (Missouri)
June 2, 2004

Get around to a dessert pizza
Strawberry season is prime time to enjoy this popular treat. The berries are a favorite topping on fruit pizzas -- and they're featured in both of the recipes here.

"Most people put strawberries on tarts after the pastry is cooked," Chef Hans Rockenwagner says, commenting about the recipe on www.StarChefs.com. "I like to cook the strawberries because I think they have a delightful flavor when warm, which is concentrated as they lose moisture during baking. A nice, easy variation is to make an apple pizza; simply replace the strawberries with 2 apples very thinly sliced and fanned evenly over the surface." [ more ]

May , 2004

The Vancouver Sun
May 29, 2004

2004 top sites on the internet
While the World Wide Web itself is often seen as the best guide to navigating the Internet, the vast selection of sites one could visit is mindboggling. In an effort to bring some coherence to the sprawl of the Net, The Vancouver Sun presents a guide to 10,000 of the best and most practical places to visit.
20. Cooking
http://www.StarChefs.com/

Yankee Food Service
May 2004, vol. 26

How To Be A "Star Chef" - It Starts With A Little Passion
It takes more than just a love a food and cooking to be a star chef. It takes passion.
The word "passion" has a tendency to be overused, but in the case of Anthony Susi, Sage; Thomas John, Mantra; Ernie Quinones, pastry chef, Mantra....[ more ]

April , 2004

Philadelphia Inquirer
April 15, 2004

TABLE TALK
Chef Chat
Starchefs.com, which goes from city to city selecting what it calls "rising star chefs," has made its local picks. They are David Ansill (Pif), Jose Garces (El Vez and Alma de Cuba), Dominique Filoni (Savona), Vernon Morales of Salt, Bryan Sikora (Django), Terence Feury (The Grill at the Ritz-Carlton), Matt Ridgway (Lacroix at the Rittenhouse), pastry chefs Matt Maslowski (Lacroix at the Rittenhouse) and Angela Tustin (Circa and Plate), and mixologist Joel Finsel (Astral Plane). They'll be honored May 18 at a reception at the Ritz-Carlton.

March , 2004
Los Angeles Magazine

Los Angeles Magazine
March 2004

RISING STAR REVUE: You are invited to the StarChefs Rising Star Revue at The Ritz-Carlton Marina del Rey - one of the hottest food events of the year. Glimpse the future of L.A. dining as you savor tastings by up-and-coming culinary stars from the top restaurants in town..."

January , 2004

Birmingham News (Alabama)
January 23, 2004

DISHING WITH PETER J. IDSALL
What's new? We will be starting a Food Trail of Alabama menu, which will be a compilation of items from three hotels: Job you'd have if not a chef: I would be a firefighter or language specialist. Who/what inspired your love for cooking? The late Fritz Diehl, a German immigrant who was a culinary arts teacher and chef at the vocational high school I attended in Goshen, N.Y. He showed me how many opportunities there are in this business. Your mentor: Richard Jorgensen, who owned a very large and successful restaurant in northern New Jersey. Favorite food-related Web site: www.StarChefs.com

Earthlink
January 19, 2004

Cook like the pros
Combine the recipes of 100 celebrity chefs with listings for hospitality and restaurant jobs worldwide, and you've arrived at StarChefs-a top culinary site for industry professionals and epicureans alike. The site also features an email newsletter, wine forum, culinary school search engine, and specialty features like the For Chocolate Lovers Only journal. Smack your lips and...

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December , 2003

Harvard Business School Bulletin
Dec 2003 Issue

"Antoinette Bruno remains an active entrepreneur...keeping very busy with StarChefs' new Rising Stars Revue, a traveling event showcasing up-and-coming chefs with a gala tasting...impressive sponsors, including KitchenAid and Gallo."

New Hampshire Lodging & Restaurant Assocaition - Graniteur Insights
December, 2003

The Chefs Are at the New England Foodservice & Lodging EXPO!
This February, NEFS is bringing some of the hottest chefs in New England to the Hynes Convention Center. Take this unique opportunity to get a behind-the-scenes view of some of the most innovative cooking techniques and the latest ingredients prepared by chefs from the finest establishments in New England.
Visit StarChefs Studio, 'A kitchen without boundaries' where the most innovative chefs pass their knowledge and techniques in the rising chefs of tomorrow StarChefs Studio provides chefs with a collaborative environment to share knowledge and experiment with new techniques. The StarChefs Studio program includes chef technique demonstrations, the How to Become a Star Chef seminar, and networking event for chefs. To learn more about the participating chefs, visit www.nefsexpo.com

Octover , 2003

Seattle Weekly.com
October 8-14, 2003

STAR-STRUCK
“Sophisticated Seattle diners-out may be puzzled to see kitchen celebrities.The Seattle Rising Stars event is one of four such being staged around the nation this year..”

St Charles Magazine
October 2003

STAR-STRUCK
“A number of local chefs have been dubbed “Rising Stars” recently by StarChefs, a culinary Web site that annually marks chefs to watch on its pages…”

September , 2003

Washington Post
September 3, 2003

“StarChefs Rising Stars Revue – food tasting with wine pairing featuring signature dishes from local Rising Starchefs and pastry chefs…”

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Radio Clip from WTOP and Classical 103.5 WGMS in D.C.
September, 2003

Bob Madigan "Man about Town"
"The stars are so bright I should have been wearing sunglasses. These 8 young D.C. chefs are Rising Stars picked to be part of StarChefs Rising Stars Revue."

August , 2003

Nation’s Restaurant News
August 25, 2003

StarChefs teams up with Kimpton for revue
"StarChefs, an online resource for information on chefs, food trends and employment in the hospitality industry, has launched a series of events in conjunction with Kimpton Hotels and Restaurants to showcase the chefs they see as rising stars…”

June , 2003

The Denver Post
June 29, 2003

An edible bouquet Flowers add sweetness, nutrients to summer dishes
Flowers and Garden Greens with Champagne Vinaigrette
Arugula adds a peppery flavor and citrus marigolds taste as if oranges had been sprinkled into the salad, say Clark Frasier and Mark Gaier, who serve this salad at Arrows Restaurant, Ogunquit, Maine. Use any combination of the following greens. Adapted by StarCStarChefs.com, this recipe serves 6.

The Washington Post
June 11, 2003

So Long Suburbs, Hello Halibut Burgers
So she went online, saw a job description on Starchefs.com seeking a chef for a posh lodge for wilderness adventure travelers 70 air miles northwest of Anchorage ("It jumped out at me," she says). She applied for the job, sent a sample menu and told her husband, Paul, and two sons, Patrick and Andrew, it was something she really wanted to do. She got the job. Then Andrew, 20, decided he wanted to go too, so he applied for and got a job as a lodge assistant.

May, 2003

Nation's Restaurant News
May 19, 2003

James Beard Awards honor industry's best; News; 13th annual James Beard Foundation Awards gala celebrates culinary arts
The awards, which were broadcast on the World Wide Web by starchefs.com, also will be featured in an hour-long show on the A&E network on June 28.

The Boston Globe
May 8, 2003

GO! THURSDAY / CHRISTOPHER MUTHER;
THERE'S GONNA BE A RUMBLE TONIGHT< AND MICHAEL SAUNDERS

Keeping up with Boston's budding culinary talent is about as difficult as finding a surgical mask in Hong Kong. It seems that every week a new restaurant is opening and a new cook is mastering a reduction of this or a confit of that. Tonight, we make it easy for you. A group of Boston's rising chefs are at the Hotel Marlowe in Cambridge, serving up their signature dishes. Ana Sortun from Oleana has shrimp saganaki, Thomas John from Mantra cooks marinated scallops with palm hearts, and Mark Allen from Le Soir serves rock shrimp ceviche. For the full roster, go to www.starchefs.com/rising stars. The tasting takes places from 7 to 9 p.m.; tickets are $60 each.

The Cincinnati Enquirer
May 7, 2003

Sips: Wine
The eWineBook is available to anyone on the Web at www.ewinetower.com. Even if you don't plan on visiting the restaurant any time soon, take some time while surfing the Web to visit this approachable, informative site.
To combine a new technology (PC tablets and wireless Internet connection) with wine was a dream come true for this wine wonk.
www.starchefs.com

April, 2003

Boston Herald
April 30, 2003

“Culinary stars shine… StarChefs Rising Star Revue introduces the Boston-area chefs it named as up-and-coming talents…”

The Patriot Ledger (Quincy, MA)
April 16, 2003

FOOD BRIEFS
Up and coming cooks
The Rising Star Revue, a walk-around tasting event to showcase the dishes of Boston's Rising Star chefs, takes place from 7 to 9 p.m. May 8 at the Hotel Marlowe, 25 Edwin H. Land Boulevard, Cambridge.
Guests can meet the chefs and enjoy wine pairings chosen by the chefs. Tickets are $60, and available at www.StarChefs.com.

Boston Globe
April 2003

“Star Search. Keeping up with Boston’s budding culinary talent… a group of Boston’s rising chefs are at the Hotel Marlowe in Cambridge, serving up their signature dishes…”

March, 2003

St. Louis Post-Dispatch (Missouri)
March 29, 2003

PREPARED WONTON WRAPPERS SIMPLIFY THESE SAMOSAS
COOKBOOK AUTHOR Gillian Duffy takes a simpler approach to making samosas by using prepared wonton wrappers.
This recipe, adapted from her book "Hors d'Oeuvres" (William Morrow, 1998), was featured on the Web site www.starchefs.com.
SPICY POTATO-SAMOSA WONTONS

Tulsa World (Oklahoma)
March 12, 2003

You can't catch the gingerbread man
This recipe, from www.starchefs.com, was created by cookbook author, Darina Allen. The Guinness helps tenderize the meat and imparts a distinctive malty flavor. This recipe tastes even better a day or two after it is made, according to the site.

Times Herald (Port Huron, MI)
March 3, 2003

Class teaches toddlers how to prepare simple dishes with supervision
Many Web sites offer tips and recipes on cooking with children. A sampling:
Star Chefs: www.starchefs/kids/

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December, 2002

Calgary Herald (Alberta, Canada)
December 7, 2002

The dish on Vegas's hottest restaurants
For the dish on celebrity chefs and their designer restaurants in major cities, go to http://starchefs.com and click on Chefs. You'll find more on on Las Vegas at the city's official tourism site -- www.lasvegas24hours.com.

November, 2002

Providence Journal-Bulletin (Rhode Island)
November 27, 2002

Help is just a phone call -- or mouse click -- away
www.starchefs.com has a Turkey Tips page with ideas from professional chefs and cookbook writers for turkey-cooking methods, stuffings, gravies, side dishes and desserts for holiday feasting.

Toronto Star
Book dinner in Vegas via the Net

Book dinner in Vegas via the Net
For the dish on several dozen celebrity chefs and their designer restaurants, not only in Vegas but in other major cities around the globe, go to http: //starchefs.com and click on Chefs.

September, 2002

Florida Times-Union (Jacksonville, FL)
September 20, 2002

O'Charley's: Area's first at Regency
When traveling, use the Internet to get some restaurant advice. One place to go is www.starchefs.com. Click the 'Your Chance to Be The Critic' button and it will take you to a message board that has reviews of restaurants in New York, Boston, Washington, Napa Valley and San Francisco.

July, 2002

Forbes.com
July, 2002

Wine & Food Feature
Ten Cooks With Heat
Even in the midst of an ongoing economic slump. Americans have not renounced going out to dinner. In fact, the restaurant industry’s projected sales for 2002 are $408 billion, up 4% from last year.

This robust appetite for restaurant food is just one face of American’s growing interest in all things culinary. Last year, the Food Network attracted more than 50 million viewers. As Americans have become increasingly food conscious, we’ve also witnessed the rise of a new kind of celebrity, the celebrity chef. In 1995, the Web site starchefs.com was born. The site, which provides the biographies and recipes of high-profile chefs, records ten million hits per month.

June, 2002

Chicago Sun-Times
June 19, 2002, South Edition

TASTINGS AROUND TOWN
New in Brew
Scott Tyree, sommelier of TRU, is this month's expert on ebay.com's new feature, "Ask the Sommelier." The joint partnership between Star Chefs and ebay is set up to allow visitors on either site to ask questions and have them answered by one of the industry's top professionals. Log on to www.starchefs.com/cgi-bin/wine.pl or www.ebay.com and ask Tyree your wine question.

Providence Journal-Bulletin (Rhode Island)
June 19, 2002

AT THE MARKET - Near Eastern shop filled with alluring treats
From Starchefs.com by Melissa Kelly,chef at the Old Chatham SheepherdingCompany Inn in Old Chatham, N.Y.

May, 2002

The Atlanta Journal and Constitution
May 2, 2002

FOOD ONLINE
Something special: Check out the recipes on this site inspired by the mothers of celebrity chefs and cookbook authors. www.starchefs.com/MothersDay/98/menu.html

April, 2002

Birmingham Post
April 1, 2002

CULTURE: BOB HAS A PASSION FOR FOOD AND FILM;
†MIKE DAVIES MEETS A DIRECTOR WHO FEEDS THE STOMACH AS WELL AS THE SOUL

Babettes's Feast. Eat Drink Man Woman. What's Cooking. Big Night. These are food movies. Dinner Rush on the other hand is a restaurant movie.
So insists New York Italian Bob Giraldi. And he should know the difference. After all he's not only the director, he owns Gigoni's, the TriBeca restaurant in which it was made. Francis Coppola has a vineyard, Giraldi has restaurants. Quite a few actually. Most in New York and all of them high on America's top awards list, including the internationally renowned Vong which has a sister establishment in London.
Inheriting his passion for food from his mother, chef and cook book author Minnie, now 90 but still capable of whipping up a mouthwatering feast, in 1996 Giraldi founded StarChefs, an awardwinning web site featuring celebrity chefs and cookbook authors.
But the restaurateur business is only the tip of the Giraldi success story. The New Jersey born 63year-old started his career in the advertising business as an art director and creative director at Young & Rubicam before, finally having had enough of the unattractive lying and manipulation of the corporate agency suits, he jumped ship in 1970 and joined a smaller outfit.

The Times Union (Albany, NY)
April 11, 2002

Olive it upBy RUTH FANTASIA
Tapenade in Denver
Panzano Chef Jennifer Jasinski's savory tapenade is served as a topping for crusty, rustic bread or as an accompaniment to fish or poultry. From http://www.starchefs.com.

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December, 2001

The Associated Press
December 14, 2001
December 17, 2001

Holiday cooks can find help on phone hot lines and online
-http://www.starchefs.com offers holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts.

November, 2001

The Daily News of Los Angeles
November 21, 2001

Natalie Haughton, Food Editor
www.starchefs.com offers Thanksgiving and holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts.

Plain Dealer (Cleveland, Ohio)
November 21, 2001

Cooking help on the Internet
Star Chefs
Thanksgiving and holiday recipes with tips from professional chefs and cookbook writers, from turkey through desserts.
Web site: www.starchefs.com

The Record (Bergen County, NJ)
November 21, 2001

FRESH AT THE FINISH;
OUR GUIDE FOR AVOIDINGCOOK'S BURNOUT
Online: www.globalgourmet.com/food /special/thanksgiving/index.html www.starchefs.c om/Turkey/tips.html www.norbest.com www.honeysuc klewhite.com www.butterball.com www.eatturkey.com

Pittsburgh Post-Gazette (Pennsylvania)
November 19, 2001

HOT-LINE LIFELINES FOR HOLIDAY COOKS
* http://www.starchefs.com offers Thanksgiving and holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts

St. Louis Post-Dispatch (Missouri)
November 19, 2001

POTATOES
Adapted from "Julia and Jacques Cooking at Home," by Julia Child and Jacques Pepin (Knopf, 1999) and www.starchefs.com.
Julia Child recommends topping her mashed sweet potatoes with homemade marshmallows. Making marshmallows isn't difficult, but you'll need a stand mixer and a candy thermometer.

Chattanooga Times Free Press (Tennessee)
November 18, 2001

Talk lines provide specialists to answer cooks' questions
* www.starchefs.com offers Thanksgiving and holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts.
mashed potatoes.

Orlando Sentinel (Florida)
November 18, 2001

NEED HELP?
Holiday entertaining guide.
starchefs.com
Offers holiday recipes, with tips from professional chefs and cookbook writers.

Pittsburgh Post-Gazette (Pennsylvania)
November 15, 2001

HOT LINES, ONLINE LIFELINES FOR HOLIDAY COOKS
* http://www.starchefs.com offers Thanksgiving and holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts.

Sun-Sentinel (Fort Lauderdale, FL)
November 15, 2001

CULINARY HELP ONLY A CALL OR CLICK AWAY
Etc.: www.starchefs.com offers holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts; www.southernfood.about.com offers Thanksgiving recipes and turkey information.

Telegram & Gazette (Massachusetts)
November 14, 2001

Give books to cooks on your gift list
- www.starchefs.com offers Thanksgiving and holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts.

Deseret News (Salt Lake City, Utah)
November 13, 2001

Got a turkey of a question? Surf Net or call
-- www.starchefs.com offers Thanksgiving and holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts.

The Associated Press
November 9, 2001
November 12, 2001

Holiday cooks can find help on phone hot lines and online
-http://www.starchefs.com offers Thanksgiving and holiday recipes, with tips from professional chefs and cookbook writers, from turkey through desserts.

October. 2001

Canadian Press Newswire
October 1, 2001

Cheers
October 1, 2001

The Associated Press
October 1, 2001

Windsor Star
October 3, 2001

Knoxville News-Sentinel (Tennessee)
October 10, 2001

The Guardian (Charlottetown)
October 3, 2001

METRO
October 4, 2001

BC cycle
October 5, 2001

The Associated Press
October 8, 2001

Windows of Hope.
When the World Trade Towers were destroyed Sept. 11, counted among the missing were 78 employees of the award winning Windows on the World and uncounted numbers of food service personnel working in many corporate dining rooms and small food service establishments in the complex. In order to assist the families of the food service victims, Windows owner David Emil, executive chef Michael Lomonaco, chef and co-owner of NYC's Beacon Waldy Malouf, and chef and co-owner of NYC's Quest Tom Valenti have established the Windows of Hope Family Relief Fund, a 501 (c) 3 charitable fund. Restaurants and owners have been asked to donate a portion of their Oct. 11 proceeds to the fund, but if this reaches you too late for that, you're asked to contribute to this international effort to help secure the futures of these victims' loved ones by making a donation to create a fund that will provide immediate emergency aid as well as future scholarships and funds for the families of the victims. (An information website, windowsof hope.org, is currently being built. For a complete listing of participating restaurants, log on to www.starchefs.com.)

September. 2001

Sun-Sentinel (Fort Lauderdale, FL)
September 27, 2001 Thursday Broward Metro Edition

MAKING FLAVORED VINEGARS EASY, BUT RICE VINEGAR BEST LEFT TO PROS
Q. What are your favorite food Web sites? -- Nancy Loft, Hillsboro Beach
A. Here are some of my favorites. They are full of food information, recipes and links so you can go ingredient shopping: www.cookingvillage .com; www.creativeseasoning .com; www.cyberdiet.com; www.digitalchef.com; www.epicurious.com; www.globalgourmet.com; www.kitchenlink.com; www.mealsforyou.com; www.starchefs.com; www.veg web.com; www.foodline.com; www.opentable.com.

August. 2001

Detroit Free Press
AUGUST 5, 2001

NETWATCH: WHAT EVERYBODY ELSE IS DOING ONLINE
WHAT ARE NET USERS SEARCHING FOR?
Top momentum-building search terms this week at Google, www.google.com, and the Free Press' best explanation:

Most popular recipes at StarChefs, www.starchefs.com
1. Tuna Tartar on a Plate of Beets with Horseradish
2. Grilled Lamb Chops Scottaditti with Pom Pom Mushrooms, Garlic Confit and Mint
3. Tuna Spring Roll with Soybean Coulis
4. Broiled Cod in Miso Sauce
5. Grilled Chilled Christophine Sopa con Rellenitos de Cabrito Queso
6. Hot Fiddlehead Fern & Lobster Salad
7. Penne with Gorganzola, Walnuts and Spinach
8. Grilled Chicken Cobb Salad
9. The Best and Simplest Green Salad
10. For Chocolate Lovers Only: Chocolate Mint Chocolate Chip Ice Cream

July. 2001

The Post and Courier (Charleston, SC)
July 25, 2001

Local restaurants win awards from top wine magazine
Food links on the Web
StarChefs - www.starchefs.com

Business Week
July 16, 2001

BUSINESSWEEK INVESTOR; Women & Money; Number 3741; Pg. 86 e2
For Antoinette Bruno, CEO of a struggling dot-com serving the restaurant industry, stumbling upon the women of 8 Wings Enterprises late last year was a godsend. Bruno's company, StarChefs, was sorely in need of cash. But the regular sources of venture capital had all but dried up, and to make matters worse, Bruno had just been denied a chance to plead her case at Springboard, a quarterly event that lets women entrepreneurs pitch for funding to a roomful of potential investors.
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Nation's Restaurant News
May 28, 2001

Companies harness fun, games to train employees
Games2Train.com works with a variety of industries but also has partnered with Starchefs.com to provide training games on its Web site and is working with Tarrytown, N.Y.-based Elliot Solutions LLC, a human resources and consulting firm for hospitality companies.

The Atlanta Journal and Constitution
May 24, 2001

e-FOOD;
Short order: NEWS, NOTES AND IDEAS

There are tons of kid-food sites on the Internet, but StarChefs' section on what celebrity chefs and cookbook authors feed their own is especially good.
Learn what Mario Batali, Lynn Fredericks, Joan Nathan and others cook to tempt the kids. They provide recipes, menus and a bit of kid-feeding philosophy. If, however, your offspring still resist all attempts at making them mini-epicures and still favor Big Macs or PB&J --- quit worrying. They still can become president of the United States. See starchefs.com/kids/kids_meals/html/index.html.

Bristol Evening Post
May 19, 2001

What's cooking?;
†Food Matters
IF you hanker to know just what the country's culinary kings are up to, just click on www. starchefs. com This fun site will let you peek into Todd English's kitchen, or check what's cooking in the world of Robert Del Grande. And there's all sorts of other information on the menu, from 'Gingerbread Workshops' to 'Hunger Relief', and even a job-finder section for wannabe Naked Chefs.

Semana
May 11, 2001

En l nea; sitios electr nicos y servicios de Internet; TT: On line.; TA: Web sites and Internet services; Art culo Breve; Columna
Est embarazada y a punto de dar a luz? Este sitio le cuenta todo lo que quiere y lo que no quiere saber sobre tener un hijo. Tambi n le ofrece una gu a para los primeros cuidados de la infancia. Si usted se inscribe y pone la edad exacta de su hijo/hija, a trav s de su correo electr nico recibir recomendaciones de lo que tiene que hacer en cada momento para un buen desarrollo del ni o.
www.starchefs.com
Hoy los cocineros no s lo est n en la cocina sino que han construido un enorme imperio con programas de televisi n, sitios en la Web y publicaciones de libros. Si quiere realizar un viaje culinario y conocer los men s que proponen los mejores chefs de restaurantes del mundo, este es su sitio en la Web. Tiene recetas y los ingredientes apropiados para cada plato. Adem s ofrece una gu a de vinos de acuerdo al platillo.

Rochester Democrat and Chronicle
May 8, 2001

Cookbook awSweet and sour winners
It was the Oscars of the cookbook world, times two. The International Association of Culinary Professionals and the James Beard Foundation both held award ceremonies last month for the best books on food, beverages and restaurants published during 2000.
For a complete listing of winners, visit:
www.iacp.com
www.starchefs.com/JamesBeard
- KAREN MILTNER
ards

April, 2001

Nation's Restaurant News
April 9, 2001

L.A., New York top Beard Foundation Awards announce nominee list.
"Rising Star Chef" nominees, who must be 30 years old or younger, were Eric Aubriot of Restaurant Aubriot in Chicago; Ludovic Lefebvre of L'Orangerie in West Hollywood, Calif.; Amanda Lydon, formerly of Truc in Boston; James McDevitt of Restaurant Hapa in Scottsdale, Ariz.; and Galen Zamarra of Bouley Bakery in New York.
Pastry chef nominees were Karen Barker of Magnolia Grill in Durham, N.C.; Florian Bellanger of Le Bernard in New York; Gale Gand of Tru in Chicago; Amy Scherber of Amy's Bread in New York; and Sherry Yard of Spago Beverly Hills.
The full list of nominees can be found on the World Wide Web at http://starchefs.com/JamesBeard/awards/2001/list.html.

March, 2001

The Dallas Morning News
March 21, 2001

'Cookin' With Carol' up for Beard Award
Cookin' With Carol, the cable TV show hosted by cooking teacher Carol Ritchie of Arlington, is a nominee in this year's James Beard Foundation Awards.
To check out the complete list of nominees, see the Web site at www.starchefs.com.
Nominees for the food world's other big awards, the International Association of Culinary Professionals cookbook awards, will be announced next week.
Food staff

CBS Market
March 10, 2001 Watch

Women-led firms seek venture funds
NEW YORK (CBS.MW) -- As women's roles grow in the business world, their impact is being felt both on companies seeking funding and on the venture capitalists who work with them.
Other businesses presenting this week include online payment specialist Cyota; culinary site StarChefs.com and toymaker GetRealGirl.

Richmond Times Dispatch (Virginia)
March 7, 2001

FRONT BURNER
The CD-ROM version is fun and has the added treat of the author describing techniques from braiding challah bread to filling wonton wrappers, and audio segments from www.StarChefs.com featuring six chefs from around the country. You also will find handy links to food-related Web sites. Tip: Use a pastry blender to make even slices when cutting hard-cooked eggs or a stick of butter. "Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last." -- Francois Minot For previously published recipes, look in the Archives at www.archivesva.com or call (804) 649-6224.

Charleston Gazette (West Virginia)
March 04, 2001

FOOD NOTES
How to cook
Here's a cool idea: Turn on your computer or laptop in the kitchen, pop in the "How to Cook Everything" CD and listen to Mark Bittman tell you exactly how to make gnocchi, truss a bird or fillet a fish.
Bittman's award-winning "How to Cook Everything: Simple Recipes for Great Food" (Hungry Minds Inc.) offers a bonus with its 1,500 recipes and useful cooking tips and techniques: a CD-ROM with the latest special edition of the cookbook for $ 39.95.
The CD-ROM version is fun and has the added treat of the author describing techniques from braiding challah bread to filling wonton wrappers, and audio segments from StarChefs.com featuring six chefs from around the country. You also find handy links to food-related Web sites.

Grand Forks Herald
March 3, 2001

SMORGASBORD
How to cook everything
Here's a cool idea: Turn on your computer or laptop in the kitchen, pop in the How To Cook Everything CD and listen to Mark Bittman tell you exactly how to make gnocchi, truss a bird or fillet a fish.
Bittman's award-winning How To Cook Everything: Simple Recipes for Great Food (Hungry Minds Inc.) offers a bonus with its 1,500 recipes and useful cooking tips and techniques: a CD-ROM with the latest special edition of the cookbook for $39.95.
The CD-ROM version is fun and has the added treat of the author describing techniques from braiding challah bread to filling wonton wrappers, and audio segments from StarChefs.com featuring six chefs from around the country. You also find handy links to food-related Web sites.

The Patriot Ledger (Quincy, MA)
March 3, 2001

Recipe FOR success

"It's sometimes easier -- especially for boys -- to talk about emotions when they're doing something else and when they have a sense of accomplishment," says Fredericks, a columnist on family food for StarChefs.com and Disney's Family.com.

February, 2001

Detroit Free Press
Feb 27, 2001

'How To Cook Everything'; travel-education program for chefs
HOW TO COOK
Here's a cool idea: Turn on your computer or laptop in the kitchen, pop in the "How To Cook Everything" CD and listen to Mark Bittman tell you exactly how to make gnocchi, truss a bird or fillet a fish. Bittman's award-winning "How To Cook Everything: Simple Recipes for Great Food" (Hungry Minds Inc.) offers a bonus with its 1,500 recipes and useful cooking tips and techniques: a CD-ROM with the latest special edition of the cookbook for $39.95.
You will find nearly everything in the cookbook, minus a few menu suggestions, on the CD. Like the book, which can be thought of as a kitchen manual, the CD-ROM doesn't have flashy, glossy food photos _ only a few generic food photos in the background with the same useful step-by-step instructions.
The CD-ROM version is fun and has the added treat of the author describing techniques from braiding challah bread to filling wonton wrappers, and audio segments from StarChefs.com featuring six chefs from around the country. You also find handy links to food-related Web sites.

Milwaukee Journal Sentinel (Wisconsin)
February 25, 2001

Mouse in the house
Those planning St. Patrick's Day parties may want to check out www. starchefs.com for a few suggestions from Irish cookbooks.

The New York Times
February 21, 2001

Where to Taste, and Learn, in New York
GUSTIBUS AT MACY'S -- has a number of wine classes taught by sommeliers from around the city. "Greek Wine and Mezze" is taught by Jim Botsacos and John Pardalis from Molyvos; "Artisanal Sake" by Roger Dagorn, the wine director at Chanterelle; and "Spanish Sherries, Tapas and Spanish Cheese" by Steve Olson of Libations, a wine importer. Classes are $90. Information from (212) 439-1714 or www.starchefs .com (there is a link to De Gustibus).


Nation's Restaurant News
February 12, 2001

E-business exec, concept changes may impact industry's confidence
Foodgalaxy.com has agreed to partner with Starchefs.com to provide Web-based training and with iSeatz.com, the Internet restaurant reservations network, Douthett noted.

PR Newswire
February 12, 2001

AlleyCat News Selects Top Northeast Companies to Present at Fourth Annual Alley to the Valley Conference
Selected by the conference lead sponsors and the staff of AlleyCat News, the presenting companies were chosen based on the strength of their business plans, power of their management teams and uniqueness of the product or service:

* StarChefs.com (http://www.starchefs.com), New York, NY

January, 2001

 

The Post via U-Wire
University Wire
Jan 18, 200
1

Web watch: Sites to tantalize any taste bud
By Eric Schwartzberg, The Post

"Starchefs" (www.starchefs.com) bills itself as the place to be "If you like food. A lot." The site more than lives up to its title, presenting features geared to the more seasoned chef. Its "Super Bowl party 2001" section offers recipes for, among other recipes, "Smoked Salmon Pizza with Mascarpone Cheese And Capers." Hey, who says every football fan is happy with only beer and pretzels?

The Bradenton Herald
Jan 8, 2001

THE LONG AND SHORT SUCCESSES OF BOB GIRALDI
The script of "Dinner Rush" was tailor-made for Giraldi, a New Jersey native and owner of 13 restaurants in Manhattan. He and partner Phil Suarez changed the location from Chicago to the Big Apple to better reflect their own personal backgrounds, and Patti Greaney, Giraldi's partner in a food Web site (www.starchefs.com), joined as co-producer with Lou DiGiaimo. Using the same crew he uses for commercials, Giraldi shot the independent film in 21 days.

Fortune
Jan 8, 2001

Michel Nischan
Chef Chat www.starchefs.com The site features today's best chefs with bios, recipes, and menus. There are also job postings and links to companies doing something innovative in the industry.

 

Ethnic NewsWatch
Filipino Reporter
Jan 3, 2001

Guide to festive family dining
Lynn Fredericks is an award-winning pioneer in the field of educating
families and school children about food and nutrition. Her work with Dr. Antonio Demas and the Food Studies Institute in New York won her a 2001 PRIDE award for her contribution to the New York City pubic school community in the area of family nutrition. Her acclaimed cookbook. Cooking Time Is Family Time, was published in 1999, and has resulted in her development of family cooking education programs nationwide. She has appeared on such national television shows as NBC's Today Show and Cooking Live, as well as numerous local radio and television programs around the United States.

She has created family-focused educational cooking programs, materials, promotional campaigns, and editorial features for Wegmans' supermarkets, Disney's Family.com, Lechters ThinkKitchen.com, New York City Public School
District Two, The Urban Family Institute, StarChefs.com, Tupperware, Reynolds Oven Bags, 3-M Post-It Flags, O-Cello Sponge Scrubbers, French's Mustard, and The National Pasta Association.

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December, 2000

The Associated Press
Dec 25, 2000

FAMILY 12-25; A recipe for quality time with your kids
For many families, the kitchen has become the living room. A lot of time is spent in there cooking, cleaning and doing homework at the table.
It also can be a great place for family fun, communication and education.
"The kitchen is the heart of a home," says Lynn Fredericks, the author of "Cooking Time Is Family Time" (William Morrow) and a columinist on family food for StarChefs.com and Disney's Family.com.

Time Magazine
Dec 25, 2000

Holiday Bake-Off;
You'll find plenty of cooking sites on the Web, but they don't all pass the cinnamon taste test

A search for "recipes" on Yahoo turned up dozens of cooking sites, ranging from starchefs.com, which features the likes of Alice Waters and Jean-Georges Vongerichten, to yumyum.com, which caters to college students on a budget. Many off-line favorites have companion sites like bettycrocker.com, cooksillustrated.com and foodtv.com. There's even a Weird and Different Recipes site, offering spider salad and curried kangaroo tail.

The Associated Press
Dec 15, 2000

Dec 18, 2000

Chattanooga Times Free Press (Tennessee)
Dec 22, 2000

Help for holiday cooking, on phone hot lines and online
-http://www.starchefs.com has a Turkey Tips page with ideas from professional chefs and cookbook writers for turkey-cooking methods, stuffings, gravies, side dishes and desserts for holiday feasting.
-http://www.southernfood.about.com offers holiday recipes, and turkey information and hints.

April, 2000

  Brill's Content
April 2000

BEST OF THE WEB 2000: FOOD
“In ‘Love Potions’ a special cocktail feature that StarChefs ran just before Valentine’s Day, a small editor’s note warned: ‘Beware not to overdose… you want to inspire desire without compromising performance!” Perhaps those words sum up this website: hip, passionate and a bit daring. We found StarChefs to be the Best Celebrity Chef Site”

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1999

The New York Times

What’s Cooking in Virtual Kitchens
“ StarChefs is one of the most entertaining and easiest to use of the emerging culinary sites online. And it seems that cyberspace, that impossibly crowded computer web of information, is rapidly developing a sense of taste.”

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November, 1998

The Wall Street Journal
Nov 12, 1998

Chefs serve up favorite food sites
“ What really gets the sauces boiling for these chefs are sites that cater to the serious foodie… with that in mind, here are some picks from our Web-surfing chefs:”

 

II. StarChefs Job Finder Press Kit

June, 2006

New York Magazine
June 12, 2006

Watching the Clock
Chef Lesley Covitz, 29, sous-chef, Il Buco
9:36 DOWNSTAIRS OFFICE Check lunch and dinner reservations for regulars and VIPs, and decide how much food to prep. Change into chef jacket. Check e-mail from friends and weekly StarChefs newsletter. Look at last night’s menu and decide on today’s lunch menu.

February, 2006

MSN
February 1, 2006

10 Most Fun Jobs
Wine Taster
It's fun because: Employed by restaurants to recommend wines for their wine lists, wine tasters (also known as sommeliers or wine stewards) not only get to spend the day tasting the finest reds and whites around, but they can actually answer any question about their job with, "You know that movie Sideways?"
The not-so-fun side: It's not enough to have "likes to drink" or "can hold my liquor" on one's résumé. The job of a steward is to taste -- not actually drink -- wine; it requires extensive practice and training about making wine and judging its color, aroma, flavor and body.
The payoff: According to a 2005 starchefs.com survey of sommeliers, the average reported salary was $52,700.

Nobvember, 2005
CRAIN'S
November 7-13, 2005

Pastry chef famine eats at NY
The number of New York City pastry cook positions listed on StarChefs.com through October of this year reached 705, compared with 80 for the same period last year. The increase in postings reflects in part the large number of restaurant that have opened this year compared with the number that have closed. But pastry chef agree that there are many other reasons behind the shortage of professionals. --Although salaries for pastry chefs are rising, their take is still 10% less than what executive chefs make. Pastry chefs typically earn between $46,000 and $57,000 a year, according to StarChefs.com. Lower-ranked pastry cooks earn approximately $8 an hour. [ more 1 2 3 ]
October, 2005

San Francisco Weekly Online
October, 2005

StarChefs.com JobFinder Career Fair
Find your dream job in the restaurant and hospitality industry. Market yourselve to a diverse group of top hospitality employers all in one day inculuding Ritz-Carlton, WolfGang Puck, Campton Place .... [
more]

September, 2005

USA TODAY
September 12, 2005

Now hiring: New Orleans food workers
Websites help in job searches

… job bank at www.starchefs.com has nearly 100 listings, including positions with top restaurants in New York, but applicants have been slow to emerge. [ more ]

May, 2005

Yankee Food Service
May 2005, vol 27, No. 5

StarChefs Kitchen Combat: Battle of the Sexes
Two teams made up of Boston's top chefs faced off in the StarChefs culinary showdown at the recent April New England Foodservice and Lodging Show held at the new Boston Convention and Exhibition Center. Once the mystery ingredient was revealed, the opposing teams had one hour to....[ more ]

April, 2005

New York Times
April 20, 2005

Star Chefs, an online resource for information about chefs, their recipes and techniques, will celebrate its 10th anniversary on Tuesday with a tasting of food by 15 chefs at Flatiron Studio...

New York Post
April 20, 2005

Manhattan's hottest new Chefs will be honored at the Flatiron Studio on Tuesday from 7 to 9 p.m. for the annual Rising Stars Review.

The Boston Globe
April 20, 2005

Chefs bring their expertise to Harvard
CAMBRIDGE -- Harvard Business School students got a lesson in empire building last week, when three nationally known New York-based restaurateurs talked about the philosophy, commitment, and money it takes to turn a chef into a ''brand."

At a panel discussion sponsored by the online magazine StarChefs, Mario Batali, Lidia Bastianich, and Drew Nieporent told about 150 students and industry representatives that the crucial ingredients for such success are integrity, creativity, and, of course, savvy business decisions. The panel, called ''The Branding of a Chef," was part of the New England Foodservice and Lodging Exposition and Convention.

Antoinette Bruno, the CEO of StarChefs.com and a graduate of HBS, asked the restaurateurs how they would look upon a job applicant with a Harvard MBA. The pedigree is impressive, panelists agreed, but anyone would still need to learn the field, and be willing to do anything the lowest-paid employee does. ''If you want to run a bakery, you need to learn how to bake bread," Batali said. ''An MBA is not the shoehorn into upper management in any field."...[ more ]

Yankee Food Service
April 2005, vol.27, No. 4

StarChefs Studio Comes To NEFS with Program Built For Chefs & Restaurateurs
StarChefs.com, a culinary magazine, has announced its professional program at the New England Foodservice & Lodging Expo (NEFS) in Boston.
“StarChefs Studio is a forum for chefs and restaurateurs seeking to build upon their professional skills and industry know-how,” said Antoinette Bruno, chief executive officer and Editor-inChief of StarChefs.com. “We are delighted to partner with the New England Foodservice and Lodging Expo to offer educational and networking opportunities for members of the food and hospitality industry.”
StarChefs Studio events at NEFS include the following: [ more ]

gothamist
April, 2005

Seeing Stars
The other night, Gothamist had the most decadent dream: in one night, we ate at Hearth, WD-50, Asiate, Public, Cru, Sumile and Per Se. We sipped wines from all over the world, and nibbled on delectable desserts from Spice Market. When we woke up the next morning, we realized that it wasn't a dream after all -- it was the StarChefs.com annual Rising Stars Revue...

March, 2005

The New England Food Service
March 2005, vol.3

New England Foodservice & Lodging Expo Set For April 10-12
NEFS 2005 will also bring a stellar StarChefs Studio production of kitchen demonstrations, seminars, and panel discussion featuring rising-star and star chefs...[ more ]

StarChefs Studio At NEFS&L
StarChefs.com, the magazine for culinary insiders, announces its professional program at the New England Foodservice & Lodging Expo (NEFS) in Boston. StarChefs Studio - A Kitchen Without Boundaries - provides the most innocative chefs with a collaborative environment to pass their knowledge onto the star chefs of tomorrow...[ more ]

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December, 2004
The Wall Street Journal On StarChefs.com

The Wall Street Journal
December 28, 2004

Reality Bites: Would-Be Chefs Vie for Stardom
By Erin White

Thanks to the pop-culture pull of chefs like Mr. Lagasse, and TV shows such as "The Restaurant," the cooking life has never seemed more glamorous -- or tempting. Since 2000, enrollment in culinary-school degree programs has increased 40% to around 53,000 students, according to estimates from the Culinary Institute of America, a top culinary school. And thousands of young people have shelled out as much as $50,000 for culinary-school programs, both degree and nondegree, in hopes of becoming the next Emeril, Mario Batali, or Bobby Flay.

But like cellists, actors, and so many other folks with artistic aspirations, today's starry-eyed culinary graduates face a grim reality: Good gigs are hard won. Even in the fast-growing restaurant industry, beginning positions are apt to be more grueling than glamorous, and typically pay only $22,000 to $26,000 annually. Opening a fine restaurant of one's own, meanwhile, is more prohibitive than ever, with start-up costs hitting a million dollars or more.

"Young people are going into culinary school, they're paying a lot of money for tuition, and their heads are in the clouds as to what kind of job they can get when they get out," says Antoinette Bruno, who runs a food Web site called StarChefs.

November, 2004
THE MIAMI HERALD
November, 2004

Catch a Rising Star: Experience the future of culinary excellence at the StarChefs Rising Stars Revue…

Crain's New York Business
November 1, 2004

The job market began to percolate earlier this year. Craigslist, for example, posted 3,000 New York openings this past July in its retail/food/hospitality category, compared with only 500 in July 2003. StarChefs.com says its postings for cooks here have tripled this year to date compared with the same period last year. Demand is so great that StarChefs, a nine-year-old Manhattan-based company, will host its first job fair in April.
[ more ]

October, 2004

The Miami Herald
October, 2004

Starchefs.com, an online magazine for and about food professionals, has chosen its annual ''rising star'' winners for Miami. The selections are made by members of the mag's New York-based editorial board, who make eating pilgrimages around the country.

''We are not necessarily looking for the best meal in town,'' says editor-in-chief Antoinette F. Bruno. ``We are looking for people who push the envelope.''

The 2004 Miami picks, who will be honored Nov. 17 at the Loews Miami Beach Hotel, are Tim Andriola ( Timo), Jeffrey Brana ( Norman's), Carmen Gonzalez ( Carmen the Restaurant), Edgar Leal and Mariana Montero De Castro ( Cacao), Frank Randazzo and Andrea Curto-Randazzo ( Talula), Sergio Sigala ( Casa Tua), Jordi Valles ( Mosaico), Jose Luis Flores ( OLA pastry chef), Max Santiago ( Mundo pastry chef), Chad Weller ( Rumi bar chef) and Mark Ehrler (Loews).

August, 2004

Omaha World-Herald
August 25, 2004 IOWA;METRO;MIDLANDS;NEBRASKA;SUNRISE EDITION

Site seeing on Web
www.StarChefs.com -- Ever thought you might be the next Emeril? Log on here for chef profiles, cooking advice, shopping, recipes and a job guide.

Telegraph Herald (Dubuque, IA)
August 18, 2004

Julia Child will be missed
"The French Chef," "Master Chef," "Our Lady of the Ladle" "National treasure," - no matter what you call her, Julia Child was loved and will be missed. In an interview on StarChefs, she was asked what she was most proud of. She answered, "I think my work with French bread. Making it possible in the kitchen."Asked what were the most important cooking tools one should have in the kitchen, she said, "Knives - and know how to sharpen them. Good pots and pans designed for use. There are so many that are not made for practical use."And, the question I liked best, "What is your favorite ingredient?"With a big laugh she replied, "Butter."Well, Julia, we wish you lots of butter and a fond "bon appetit," at that big banquet in the sky!

Cox News Service
August 15, 2004

Ever thought you might be the next Emeril? Log on here for chef profiles, cooking advice, shopping, recipes and a job guide. www.starchefs.com

The Atlanta Journal-Constitution
August 15, 2004

* Menus on the mind: Ever thought you might be the next Emeril? Log on here for chef profiles, cooking advice, shopping, recipes and a job guide. www.StarChefs.com

June, 2004

Metro Philadelphia
June 17, 2004

METRO INTERVIEW WITH JOEL FINSEL STARCHEFS RISING STAR MIXOLOGIST
What's Your Bartending Philosophy?
We have a lot of ingredients to choose from, a lot of exotic things. I'm allowed the freedom to do whatever I want... A lot of the customers know a lot about drinks, so I get their feedback - do they like sweet things, tart things. Then I go from there.

>You got a Rising Star award as the StarChefs Sylk Cream Liqueur Mixologist for Philadelphia. What was that like?
>>StarChefs is establishing themselves as the online resource for the restaurant industry. For the contest I had to make a drink with Sylk, which is sort of like Bailey’s, but different because it has whiskey in it. The event was held at the Ritz, and it was crazy – they put me in the same category as all these great chefs, who I got to meet. The food was amazing. It was really nice. I felt like I was “in.”

May , 2004

Yankee Food Service
May 2004, vol. 26

How To Be A "Star Chef" - It Starts With A Little Passion
It takes more than just a love a food and cooking to be a star chef. It takes passion.
The word "passion" has a tendency to be overused, but in the case of Anthony Susi, Sage; Thomas John, Mantra; Ernie Quinones, pastry chef, Mantra....[ more ]

April , 2004

Philadelphia Inquirer
April 15, 2004

TABLE TALK
Chef Chat

Starchefs.com, which goes from city to city selecting what it calls "rising star chefs," has made its local picks. They are David Ansill (Pif), Jose Garces (El Vez and Alma de Cuba), Dominique Filoni (Savona), Vernon Morales of Salt, Bryan Sikora (Django), Terence Feury (The Grill at the Ritz-Carlton), Matt Ridgway (Lacroix at the Rittenhouse), pastry chefs Matt Maslowski (Lacroix at the Rittenhouse) and Angela Tustin (Circa and Plate), and mixologist Joel Finsel (Astral Plane). They'll be honored May 18 at a reception at the Ritz-Carlton.

Scripps Howard News Service
April 05, 2004

Dear Lynne: How about some "foodie" Web sites not all about recipes? I'm into "insider" stuff. Thanks for any ideas. - A Foodie Voyeur in Vancouver
Dear Voyeur: Starchefs.com is all about chef profiles, jobs, food information and who's who.

March , 2004
Los Angeles Magazine

Los Angeles Magazine
March 2004

RISING STAR REVUE: You are invited to the StarChefs Rising Star Revue at The Ritz-Carlton Marina del Rey - one of the hottest food events of the year. Glimpse the future of L.A. dining as you savor tastings by up-and-coming culinary stars from the top restaurants in town..."

January , 2004

Birmingham News (Alabama)
January 23, 2004

DISHING WITH PETER J. IDSALL
What's new? We will be starting a Food Trail of Alabama menu, which will be a compilation of items from three hotels: Job you'd have if not a chef: I would be a firefighter or language specialist. Who/what inspired your love for cooking? The late Fritz Diehl, a German immigrant who was a culinary arts teacher and chef at the vocational high school I attended in Goshen, N.Y. He showed me how many opportunities there are in this business. Your mentor: Richard Jorgensen, who owned a very large and successful restaurant in northern New Jersey. Favorite food-related Web site: www.StarChefs.com

Earthlink
January 19, 2004

Cook like the pros
Combine the recipes of 100 celebrity chefs with listings for hospitality and restaurant jobs worldwide, and you've arrived at StarChefs-a top culinary site for industry professionals and epicureans alike. The site also features an email newsletter, wine forum, culinary school search engine, and specialty features like the For Chocolate Lovers Only journal. Smack your lips and...

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October , 2003

The Times-Picayune (New Orleans, LA)
October 17, 2003

StarChefs.com has chosen what it deems to be the hottest chefs in cities across America. New Orleans is one of them, and on Thursday the organization is throwing a tasting party at Hotel Monaco (333 St. Charles Ave.) to showcase the winners' talents. The tasting will be proceeded by a seminar at 4:30 p.m., during which the featured chefs will talk about their respective career paths. It is free to culinary students and food professionals.

Food Service Director
October 15, 2003

"I know for a fact that our chef manager, who handles patient foodservice for all Continuum facilities, uses the Net to research recipes. I also know he often uses starchefs.com since it has a lot of material from restaurants and hotels.”

August , 2003

Chicago Tribune
August 29, 2003

www.starchefs.com is exactly what it sounds like, a site for food groupies both professional and amateur -- and yet another place where you can see a picture of Mario Batali's great big head and his clogs. It's gives the virtual impression of being a clubhouse where the country's hotshot cooks hang around (at least in spirit) but where the peewees are allowed to drop by to post their resumes if they'd like, chat in forums, and get advice and news on secret ingredients, top recipes, cooking events around the country, culinary schools, jobs, trends etc.

June , 2003

The Washington Post
June 11, 2003

So she went online, saw a job description on Starchefs.com seeking a chef for a posh lodge for wilderness adventure travelers 70 air miles northwest of Anchorage ("It jumped out at me," she says). She applied for the job, sent a sample menu and told her husband, Paul, and two sons, Patrick and Andrew, it was something she really wanted to do. She got the job. Then Andrew, 20, decided he wanted to go too, so he applied for and got a job as a lodge assistant.

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May, 2001

Bristol Evening Post
May 19, 2001

If you hanker to know just what the country's culinary kings are up to, just click on www. starchefs. com This fun site will let you peek into Todd English's kitchen, or check what's cooking in the world of Robert Del Grande. And there's all sorts of other information on the menu, from 'Gingerbread Workshops' to 'Hunger Relief', and even a job-finder section for wannabe Naked Chefs.

January , 2001

Fortune
January 8, 2001

Chef Chat www.starchefs.com The site features today's best chefs with bios, recipes, and menus. There are also job postings and links to companies doing something innovative in the industry.

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June, 2000

The Post Standard (Syracuse, NY)
June 28, 2000

Good food Web sites for fun recipes
For a more in-depth look at the world of famous and not-so-famous chefs, restaurants and the food business, see StarChefs at www.starchefs.com . Along with profiles of chefs and cookbook authors, there are food industry news, information on culinary schools and even a list of cooking jobs around the country. There are lots of articles about food trends and recipes by top-notch chefs.

Nation's Restaurant News
June 26, 2000

Representing a small fraction of the 150 Internet companies currently serving the industry, the panel nonetheless offered the full spectrum of the tools available on the Web to restaurant operators. Those services ranged from the back-of-the-house procurement systems offered by Instill, Restaurantpro and Foodgalaxy to the front-of-the-house reservation management tools of Opentable and Foodline to Internet portals hosted by Starchefs and Foodscape showcasing a gamut of services from job listings to recipes.

May, 2000

Business Wire
May 19, 2000

StarChefs features over 13,000 pages of recipes, interviews and bios of the world's leading chefs. StarChefs.com, home of the most extensive job posting board on the Net. Whatever you need, from help to auctions to restaurant equipment, it's truly a 4-star site.

Februay, 2000

Newsday (New York)
February 23,

2000 Culinary career seekers can do their job hunting on www.StarChefs.com's "Culinary Jobfinder," which was launched in 1995 but received a recent overhaul.

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October, 1998

The Copley Press News
October 05, 1998

Starchefs, at www.starchefs.com, features tips, columns and advice from celebrity chefs. It also has an extensive help wanted section for those in the food industry.

July, 1998

The San Francisco Chronicle
July 20, 1998

Here is a smattering of examples of specialized sites: Starchefs (www.starchefs.com), which started as a consumer-oriented Web site with recipes and chef profiles, has become an important employment resource in the restaurant industry. It currently lists about 300 job listings and 200 resumes for chefs and other restaurant personnel.

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StarChefs JobFinder Advertisement

The San Francisco Bay GUARDIAN
October 12, 2005

StarChefs.com JobFinder Career Fair : San Fracisco
Ad Placement

San Francisco Weekly
October 12-18, 2005

StarChefs.com JobFinder Career Fair : San Fracisco
Ad Placement

Time Out New York
September 2005, Issue No. 522

StarChefs JobFinder.com
Ad Placement

Time Out New York
August 2005, Issue No. 517

StarChefs JobFinder.com
Ad Placement

 

 

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