Meet the StarChefs 2017 New York Rising Stars!

Letter From the Editors: You Can Still Make It in New York

By Antoinette Bruno | Will Blunt

The StarChefs team visited more than 130 young professionals in New York City and found the city is full of ideas and promise, if not more practical ambitions.

Eggplant with Sweet Soy Dressing Featuring Kikkoman Soy Sauce

Chef Chris Jaeckle of All’onda | Get Recipe >

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2017 New York City Rising Stars: Why They Shine

By Caroline Hatchett | Sean Kenniff | D. J. Costantino

2017's class of Rising Stars are making a difference—through their food, drinks, and sheer audacity—that will impact dining across the city and country for years to come.

Breaking Bistro: Raw Fluke Meunière

By by Paul Angelillo | Illustrated by Becki Kozel

Daniel Eddy opened Rebelle to reintroduce the French bistro to Manhattan, and his minimalist fluke crudo exemplifies his style.

When Ackee Met Hummus: A New York-Caribbean Love Story

By Caroline Hatchett

There aren't too many U.S. chefs cooking with ackee, let alone innovating the bizarre-looking staple of Jamaican cooking. That's where Andre Fowles comes in.

I Want it That Way: 90s Nostalgia

By Sean Kenniff | Illustrated by Becki Kozel

New York chefs are serving (and improving) old school dishes you can admit to loving.

Fresh Origins

The very best MicroGreens, PetiteGreens, Edible Flowers, Herb Crystals and Flower Crystals

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Pastry Sous Chef / Tao Downtown
Location: New York, NY
Position: Pastry Sous Chef
Start Date: negotiable
Compensation: NegotiableClick to Learn More
Line Cook / Colonie
Location: Brooklyn, NY
Position: Chef de Cuisine
Start Date: negotiable
Compensation: HourlyClick to Learn More
Line Cook / Bessou
Location: New York, NY
Position: Line Cooks
Start Date: negotiable
Compensation: NegotiableClick to Learn More
Line Cooks / Llama Inn
Location: Brooklyn, NY
Position: Line Cooks
Start Date: negotiable
Compensation: NegotiableClick to Learn More
Chef Instructor / Institute of Culinary Education
Location: New York, NY
Position: Chef Instructor
Start Date: negotiable
Compensation: $30-$39kClick to Learn More
Assistant Director of Purchasing and Stewarding / Institute of Culinary Education
Location: New York, NY
Position: Asst. Director of Purchasing
Start Date: negotiable
Compensation: $40-49kClick to Learn More
Pastry Chef de Partie / Per Se
Location: New York, NY
Position: Pastry Chef de Partie
Start Date: negotiable
Compensation: NegotiableClick to Learn More
Maitre D' / Per Se
Location: New York, NY
Position: Maitre D'
Start Date: negotiable
Compensation: NegotiableClick to Learn More
Server / Feinstein's/54 Below
Location: New York, NY
Position: Server
Start Date: negotiable
Compensation: Minimum wage for Tipped EmployeesClick to Learn More
Executive Sous Chef / Marriott International
Location: Brooklyn, NY
Position: Executive Sous Chef
Start Date: negotiable
Compensation: $60-75kClick to Learn More
Recipe

Radish Top Gazpacho, Pickled Radishes, Smoked Trout Roe, and Lemon Balm

Chef Greg Baxtrom of Olmsted

"With our menu, we have to ask, 'How does the garden engage the guest?' We wanted to yield an item on the menu, almost entirely from the garden. That's where the dish came from. It's a radish top soup. We pickle radish bottoms for a crunchy, acidic component and make a velouté of radish top."

-Greg Baxtrom

Vitamix Commericial

When it comes to blending, Vitamix delivers.

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