Big Time, Big Apple: Rising Stars Awards, The Third Plate, Pink Drinks, and More

2015 StarChefs New York Rising Stars

We're proud to introduce the newest class of New York Rising Stars. Join us in celebrating their immense talent at the tasting gala on February 25!

Steelite

Forget Plating 101—Express Yourself with Steelite

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Blood and Bones: Chefs and the Third Plate

By Sean Kenniff

First there was meat, then we wanted to know where our meat and vegetables came from. Now, chefs are embracing the third plate philosophy, where the whole farm manifests on the plate.

Powder Power: Thousand Island Dressing at Piora

By Caroline Hatchett

After watching a classic Hidden Valley commercial, Chef Chris Cipollone decided it was time to bring brazenly American powdered salad dressing to fine dining.

Eat Your Feelings

By Rebecca Cohen

Do the bright skies and yellow leaves of fall have a flavor? How does a chef recreate them out of context—as food? Contrary to conventional self-help wisdom, Pastry Chef Mina Pizarro wants you to go ahead and eat your feelings.

A Hot Pairing with a Cold Wine

By Emily Bell

Phylloxera, a hot summer opening, field hands, and Rick Bayless all played a part in bringing together Sancerre Rouge and Marc Forgione's chili lobster.

Going Whole Hog at Arrogant Swine

By Caroline Hatchett and Joe Sevier

New York is flush with Texas-style barbecue. But until Pit Master Tyson Ho opened Arrogant Swine in Bushwick, New Yorkers weren’t privy to the pleasures of whole hog barbecue.

Love Potions, Vol. 13: Drink Pink

By Emily Bell

Just in time for V-day, here are five pink drinks that defy pink prejudice with everything from indulgently bitter Italian apertifs to Indian chutney-inspired tinctures.

Executive Chef / Brooklyn Crab
Location: New York, NY
Position: Executive Chef
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
Line Cook / Huertas
Location: New York, NY
Position: Line Cook
Start Date: Immediate
Compensation: HourlyClick to Learn More
Banquet Sous Chef / Ritz-Carlton
Location: New York, NY
Position: Banquet Sous Chef
Start Date: Match Any
Compensation: Match AnyClick to Learn More
Sous Chef / Ritz-Carlton
Location: New York, NY
Position: Sous Chef
Start Date: Match Any
Compensation: Match AnyClick to Learn More
Line Cook / Bill Baker's
Location: Williamsburg, NY
Position: Line Cook
Start Date: Two weeks
Compensation: NegotiableClick to Learn More
Executive Chef / The New York Botanical Garden
Location: New York, NY
Position: Executive Chef
Start Date: Immediate
Compensation: Over $100,000Click to Learn More
General Manager / Patina Restaurant Group
Location: New York, NY
Position: General Manager
Start Date: Match Any
Compensation: Match AnyClick to Learn More
Senior Salon Cook / Domaine Chandon
Location: Napa, CA
Position: Senior Salon Cook
Start Date: Immediate
Compensation: OtherClick to Learn More
Sous Chef / Wheatleigh
Location: Lenox, MA
Position: Sous Chef
Start Date: Negotiable
Compensation: SalaryClick to Learn More
Sous Chef / Graduate Tempe
Location: Tempe, AZ
Position: Sous Chef
Start Date: Immediate
Compensation: $30-39,000Click to Learn More
Recipe

Oxtail Dumplings and Green Apple Curry

Chef Joseph "JJ" Johnson of The Cecil

Fresh Origins

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

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