15 Hour Grits, Aquafaba, and Call for C³ Competitors!

Letter From the Editors: A Millennial Town Poised To Make An Impact

StarChefs first-ever class of Colorado Rising Stars are united in their efforts to make their home one of the country’s preeminent food and beverage destinations.

Vitamix Commericial

When it comes to blending, Vitamix delivers.

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Valrhona C³ North American Selections at ICC 2017!

Apply now to compete in the Valrhona C³ Pastry Competition on October 23rd at StarChefs ICC. Applications are due June 30, 2017.

Reimagined and Emulsified with Aquafaba

By Caroline Hatchett | Photo by Briana Balducci

Mizuna bartender Austin Carson has almost entirely ditched egg whites in a quest for tighter emulsifications and reducing waste.

Fifteen Hour Grits

By Sean Kenniff | Photo by Briana Balducci

Turns out, when you’re cooking at 8,000 feet, the laws of physics don’t “cease,” but they do change due to low air pressure, which has the opposite effect of a pressure cooker.

The Brand Behind the Coffee

By D.J. Costantino

Huckleberry co-founders Koan Goedman and Mark Mann, with the help of Rising Star Roaster Kevin Nealon, have created a brand that’s as beautiful in the cup as it is on the shelf.

Eggplant with Sweet Soy Dressing Featuring Kikkoman Soy Sauce

Chef Chris Jaeckle of All’onda | Get Recipe >

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Line Cook / Greenpoint Fish & Lobster
Location: Brooklyn, NY
Position: Line Cook
Start Date: negotiable
Compensation: $11-14Click to Learn More
Manager / Millwright's Restaurant
Location: Simsbury, CT
Position: Manager
Start Date: negotiable
Compensation: $50-59kClick to Learn More
Chef de Cuisine / Contingo
Location: Austin, TX
Position: Chef de Cuisine
Start Date: negotiable
Compensation: $50-59kClick to Learn More
Barback / The Way Back
Location: Denver, CO
Position: Barback
Start Date: negotiable
Compensation: $11-14Click to Learn More
Sous Chef / Marriott International
Location: Chicago, IL
Position: Sous Chef
Start Date: negotiable
Compensation: negotiableClick to Learn More
General Manager / Wolf
Location: Los Angeles, CA
Position: General Manager
Start Date: negotiable
Compensation: $60-75kClick to Learn More
Pastry Sous Chef / Confidential
Location: Los Angeles, CA
Position: Pastry Sous Chef
Start Date: negotiable
Compensation: negotiableClick to Learn More
Executive Chef / AVB Marketing
Location: Orange County, CA
Position: Executive Chef
Start Date: negotiable
Compensation: $76-100kClick to Learn More
Pastry Chef / Thurston Southern
Location: Charleston, SC
Position: Pastry Chef
Start Date: negotiable
Compensation: $60-75kClick to Learn More
Line Cook / Cultivar Boston
Location: Boston, MA
Position: Line Cooks
Start Date: negotiable
Compensation: negotiableClick to Learn More
Recipe

Arancini, Mushrooms, Cauliflower, and Hazelnut Vinaigrette

Chef Matthew Vawter of Mercantile

Sommelier and self-proclaimed “acid freak” Patrick Houghton says a good white Burgundy is like a laser beam with food, and he uses a 2014 Etienne Sauzet Puligny-Montrachet to zero in on Chef Matthew Vawtner’s composed arancini plate. “We chose the Sauzet because it has weight, but it’s not overly rich like California Chardonnay,” says Houghton.

Steelite

Forget Plating 101—Express Yourself with Steelite

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