IN THIS ISSUE

1. Employer Interview Tip: Refreshing Questions
2. Why They Shine: Announcing the 2010 San Francisco Bay Area Rising Stars
3. Featured Video: Head-to-Tail Lamb Demo by Josh Emett at the 2009 ICC
4. Rules of the Trade: Professionals Weigh in on Front of the House Etiquette

1. Employer Interview Tip: Refreshing Questions
Do you ever feel like you're asking the same basic questions over and over in interviews? Or do you find that no matter what you ask, you can't tell whether a candidate will be a good fit for your restaurant? Interviewing is an art, and has you may just need some inspiration to revive the process. Add a few new questions to add to your repertoire. (What was a difficult decision you made recently? If I were to talk to your last supervisor, what would she say about you? Tell me something you've done in your role that someone else wouldn't have done. What are misconceptions people may have about you? Tell me about a dispute you had to resolve. How would you describe our company to someone who didn't know us?) Try to think of things you wish you'd known about your recent hires before you sealed the deal. Take advantage of your in-person time to ask questions that can't be answered by a candidate's resume. Thinking a little differently about the interview will help you come to the table refreshed.

2. Why They Shine: Announcing the 2010 San Francisco Bay Area Rising Stars
When the lights go down in the city and the sun shines on the bay, the Bay Area's top culinary creatives get busy, and diners take note. StarChefs editors tasted with chefs, pastry chefs, sommeliers, and mixologists far and wide until they found this year's freshest new talent. Delve into the details of the latest winners, and get ready to celebrate at the Gala in June.

Meet the 2010 San Francisco Bay Area Rising Stars:
http://starchefs.com/cgi/re.cgi?http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml />

3. Featured Video: Head-to-Tail Lamb Demo by Josh Emett at the 2009 ICC
In his ICC 2009 main stage demo, Chef Josh Emett of Gordon Ramsay at The London demonstrates how to use lamb, head to tail, with the most efficiency and flavor. Considering terroir comes naturally to food professionals, so it's no surprise that New Zealand native Emett describes the difference between American and New Zealand-raised animals, the former raised on corn feed and the latter on grass.

Josh Emett Lamb Demo Video:
http://starchefs.com/cgi/re.cgi?http://www.starchefs.com/cook/content/new-zealand-leg-lamb />

4. Rules of the Trade: Professionals Weigh in on Front of the House Etiquette
Sometimes you need a reference for training your employees. Thanks to our back-of-house etiquette article, your kitchen staff now knows the ground rules for behavior. But what about those who are servers, sommeliers, hosts, or chefs who need to work closely with staff on the other side of the swinging doors? We're back with guidelines for dealing in the dining room, from such service-oriented restaurants as Eleven Madison Park, Gramercy Tavern, Myers & Chang, Graham Elliot, Alinea, and Bouchon Bistro.

Front of House Etiquette:
http://starchefs.com/cgi/re.cgi?http://www.starchefs.com/features/editors_dish/etiquette-II/2010/ />