Seasonal Chile Powder, Burger Tech, and the Urban Farming Initiative Program

Seasonal Chile Powder at Herbsaint

By Lisa Elbert

At Herbsaint in New Orleans, Chef Rebecca Wilcomb blends her own chiles for a local, signature chile powder.

Beautiful Plating is an Art.

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

Learn More >

2016 StarChefs South Florida Rising Stars Revue

Join us as we honor the 53rd class of Rising Stars at Marlins Park in Miami, April 13, 2016. Get your tickets today!

Top Shelf Burger: The Latest in Burger Tech from Seattle

By Sean Kenniff

The process by which Chef Brandon Pettit reaches burger perfection at Delancey is precise, scientific, and practically a feat of modern engineering.

Dirty Hands Make Great Plates: The Urban Farm Initiative Program

By Kerry Jepsen

Chicago's A10 sources produce from the hard working hands of Cook County Jail's inmates through the Urban Farm Initiative Program.

2016 South Florida Rising Stars: Why They Shine

South Florida. It's not just for tourists anymore. Locals are driving restaurant business, and they're making it possible for young chefs to build successful, community-oriented businesses. This class of Rising Stars is cooking with heart and finesse. This is why they shine.

Cook / Loews Hotels at Universal Orlando
Location: Orlando, FL
Position: Cook
Start Date: 2 Weeks
Compensation: HourlyClick to Learn More
Chef / Monomoy Theatre
Location: Chatham, MA
Position: Chef
Start Date: Summer
Compensation: OtherClick to Learn More
Sous Chef / Eau Palm Beach Resort & Spa
Location: Manalapan, FL
Position: Sous Chef
Start Date: Immediate
Compensation: $40-49,000Click to Learn More
Chef / Marriott International
Location: Lincolnshire, IL
Position: Chef
Start Date: Immediate
Compensation: SalaryClick to Learn More
Chef de Cuisine / Valentino Cucina Italiana
Location: Ft. Lauderdale, FL
Position: Chef de Cuisine
Start Date: Negotiable
Compensation: Commensurate with ExperienceClick to Learn More
Executive Sous Chef / Dancing Bear Appalachian Bistro
Location: Townsend, TN
Position: Executive Sous Chef
Start Date: Immediate
Compensation: $35-45,000Click to Learn More
Chef de Cuisine / The Genuine Hospitality Group
Location: Miami, FL
Position: Chef de Cuisine
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
General Manager / Uchi
Location: Austin, TX
Position: General Manager
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
Executive Sous Chef / Nemacolin Woodlands Resort
Location: Farmington, PA
Position: Executive Sous Chef
Start Date: Immediate
Compensation: SalaryClick to Learn More
Baker / Il Buco Alimentari e Vineria
Location: New York, NY
Position: Baker
Start Date: Match Any
Compensation: SalaryClick to Learn More
Recipe

Caipe de Galo

Mixologist Hadi Ktiri of Arnaud's French 75

“The recipe was the brainchild of both Chris Hannah and myself. It was meant as a more vivid representation of spring. Rather than an infusion, we decided to fresh-press the produce for a drastically improved flavor. A kind of hybrid between a Caipirinha and a Pimm’s Cup, the drink is meant to embody the season and utilize its bounty.” – Hadi Ktiri on his Caipe de Galo