Small Changes, Big Results

Air: The Answer to Water Conservation

By Kerry Jepsen

Chef John Cox of Sierra Mar at Post Ranch Inn saves 800 gallons of water a day by using an air compressor.

Searing and Serving with Scales On

By Caroline Hatchett

At Bistro du Midi in Boston, Chef Robert Sisca sears and serves tilefish with scales on.

Three Steps to Solving Wine Autocorrect

By Jeff Harding

Making Smartphones Smarter: Saving somms from the perils of autocorrect.

From Scraps to Riches: Savory Monkey Bread

By Caroline Hatchett

How Pastry Chef Marissa Rossi of Forge Bakery in Boston recycles leftover dough.

You Say Pastrami, I Say Basturma

By Lisa Elbert

Chef Cassie Piuma takes a new approach to jerky at Sarma in Boston.

Toasting JBF’s 2015 Chefs and Champagne

By Evan Leventhal

Over 40 Chefs gathered to showcase their talents at this year's Chefs & Champagne fundraiser held at Wölffer Estate Vineyards.

Calling All Juice Nerds!

Apply today to judge the 6th Annual Somm Slam, where 10 of the country's best beverage professionals will compete for your vote in a real-time, mano-a-mano pairing competition led by Master Sommelier Fred Dexheimer.

Fresh Origins

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

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Executive Sous Chef / Anonymous
Location: New York
Position: Executive Sous Chef
Start Date: Immediate
Compensation: NegotiableClick to Learn More
Restaurant & Kitchen Supervisor / Aon Hewitt
Location: Kansas
Position: Supervisor - Food and Beverage
Start Date: Immediate
Compensation: HourlyClick to Learn More
AM & PM Line Cooks / Fat Rice
Location: Chicago
Position: Line Cook
Start Date: Immediate
Compensation: HourlyClick to Learn More
Supervisor at MetLife Stadium / Delaware North Sportservice
Location: New Jersey
Position: Supervisor - Food and Beverage
Start Date: Immediate
Compensation: HourlyClick to Learn More
Line Cook- Full Time / Sofitel Washington DC
Location: Midatlantic, USA; District of Columbia
Position: Line Cook
Start Date: Immediate
Compensation: HourlyClick to Learn More
Executive Chef / Aon Hewitt
Location: North Carolina
Position: Executive Chef
Start Date: Spring
Compensation: SalaryClick to Learn More
Pastry Chef / Hotel Granduca Austin
Location: ALL US; Texas
Position: Pastry Chef
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
Executive Sous Chef / Anonymous
Location: Massachusetts
Position: Executive Sous Chef
Start Date: Match Any
Compensation: $50-59,000Click to Learn More
Sous Chef / Sissy's Southern Kitchen
Location: Texas
Position: Sous Chef
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
Executive Chef / Chartwells Dining
Location: Northeast, USA; New York
Position: Executive Chef
Start Date: Negotiable
Compensation: $76-100,000Click to Learn More
Recipe

Wild Boar Tenderloin with Preparations of California Bay Laurel

Chef John Cox of Sierra Mar at the Post Ranch Inn

At the Post Ranch Inn, Chef John Cox of Sierra Mar plates Wild Boar Tenderloin with Bay Laurel and Persimmon.

Steelite

Forget Plating 101—Express Yourself with Steelite

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