How We ICC

Michel Bras on Homeland and How to Treat Cooks

By Sean Kenniff

The godfather of naturalism spoke on the importance of having a homeland, how to treat your kitchen crew, and pure happiness.

José Andrés and the Joy of Liquid Nitrogen

By Caroline Hatchett

At ICC 2015, Andrés had plenty to say about politics, but mostly, he had fun with liquid nitrogen—a tool he likens to the extreme heat of frying, just at the opposite end of the spectrum.

A Coffee and a Bourbon: Drinks with Dex

By Lisa Elbert

Master Sommelier Fred Dexheimer kicked off Day 2 of ICC the right way: with coffee and booze.

And Then Jose Garces Said, "This Is How You Make Paella."

By Jessica Yoon

Jose Garces tells us everything we need to know about paella at ICC 2015.

Beyond the Minimum

By Caroline Hatchett

A panel of chefs, restaurant owners, and industry insiders share practical, ground-level solutions to address the national cook shortage and an impending minimum wage increase.

The Dos and Don'ts of the Slushy

By Lisa Elbert

Slushy Master TJ Lynch of Mother's Ruin doles out the Dos and Don'ts of modern-day slushy making.

Nicolas Blouin Takes the Valrhona C3 Title for North America

By Sean Kenniff

It's a wrap: six competitors, two days, one chocolate, and one ultimate winner.

Beautiful Plating is an Art.

Which Rising Star deserves the Steelite Art of Presentation Award? Click to vote!

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Executive Chef / Marriott International
Location: London, England
Position: Executive Chef
Start Date: Negotiable
Compensation: SalaryClick to Learn More
Other / Marriott International
Location: Washington, D.C.
Position: Other
Start Date: Negotiable
Compensation: NegotiableClick to Learn More
Chef / Dowds Country Inn
Location: New Hampshire
Position: Chef
Start Date: Negotiable
Compensation: SalaryClick to Learn More
Sous Chef / The Inn at Little Washington
Location: Virginia
Position: Sous Chef
Start Date: Match Any
Compensation: SalaryClick to Learn More
Chef de Cuisine / Salt & Barrel
Location: New York
Position: Chef de Cuisine
Start Date: Negotiable
Compensation: NegotiableClick to Learn More
Pastry Chef / Camden Harbour Inn
Location: Maine
Position: Pastry Chef
Start Date: Negotiable
Compensation: SalaryClick to Learn More
Executive Chef / Harwood Hospitality
Location: Texas
Position: Executive Chef
Start Date: Immediate
Compensation: SalaryClick to Learn More
Chef / The Setai
Location: Florida
Position: Chef
Start Date: Immediate
Compensation: NegotiableClick to Learn More
Executive Chef / The Iron Horse Hotel
Location: Wisconsin
Position: Executive Chef
Start Date: 1 month
Compensation: SalaryClick to Learn More
Cook / Anonymous
Location: Washington
Position: Cook
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
Recipe

Sudado

Chef Hector Solis of Fiesta

Hector Solis' Sudado is a traditional Peruvian expression of flavor and soul with a contemporary flair. With only the freshest of ingredients, Solis employs modern techniques to elevate his deeply-rooted stew.

Continuing Education Survey

Take the survey to get a digital copy of Bar Tartine. Plus, an Apple Watch for 1 lucky winner!

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