October 12, 2005 Issue 89


Jobseeker Newsletter
brought to you by www.starchefsjobfinder.com

IN THIS ISSUE
  1. High School Students to Compete in Johnson & Wales Culinary Challenge
  2. Top 10 Jobs on StarChefs JobFinder
  3. Land a Job at StarChefs Jobfinder Career Fair in San Francisco, October 17th
  4. Join us at the San Francisco Rising Stars Revue
  5. Restaurateurs Hire and Relocate Hurricane Victims in Hospitality Industry
  6. Chef Brian Sheehser Shares His Technique and Recipe for Salt Curing
  7. What's Hot? What's Not? Get On Top of the Latest Culinary Trends
  8. JobSeeker Interview Tip: Adapt
  9. Pastry Chef Christine Law of Postrio in San Francisco Interview Question and Tip
  10. Rumbles & Murmurs: Share Your News with StarChefs
The Magazine for Culinary Insiders. Visit www.starchefs.com
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1. High School Students to Compete in Johnson & Wales Culinary Challenge

Johnson & Wales National High School Culinary Challenge offers sophomore, junior, senior and high school graduate students the opportunity to win scholarships to the university through contests that call for creativity and culinary flair. The junior division features a gingerbread house contest, while the senior division involves an original recipe contest -students may enter either the dinner or dessert category under the themes Family Heritage, Healthful and Taste of the States. To learn more about the event, go to
http://www.starchefs.com/cooking_school_finder/html/moredetails.php?id=306

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2. Top Ten Jobs on StarChefs JobFinder
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3. Land a Job at StarChefs Jobfinder Career Fair in San Francisco, October 17th

StarChefs.com has organized a JobFinder Career Fair this fall on Monday, October 17th in San Francisco. The Career Fair is your opportunity to market yourself to a diverse group of hospitality employers and attend the 'How to Make It' career panel. Key exhibitors include Ritz-Carlton, Wolfgang Puck Catering, and Fox Restaurant Concepts. Join us later that evening for our Industry-Only Afterparty. Registration for JobSeekers is free. Go to

http://www.starchefs.com/events/career_fair/2005/san_francisco/html/index.shtml
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4. Join us at the San Francisco Rising Stars Revue

Savor the best of San Francisco dining as you sample tastings by up-and-coming culinary stars from the top restaurants in town. The San Francisco Rising Stars Revue will take place on October 17th, 2005 from 7-9 pm at Teatro ZinZanni, Pier 29 on the Embarcadero. Tickets are $100 per person in advance or $125 at the door, based on availability. For $150, you can purchase VIP admission that includes a private pre-event reception with Nicolas Feuillatte Palmes d'Or Champagne and caviar. For more information and to purchase tickets, go to

http://www.starchefs.com/chefs/rising_stars/2005/sf/html/index.shtml

Honorees include:

David Bazirgan - Baraka

Stuart Brioza - Rubicon

Chris Cosentino - Incanto

Christophe Hille - A-16

Daniel Humm - Campton Place

Dennis Leary - Canteen

Robbie Lewis - Jardiniere

Melissa Perello - Fifth Floor

Paul Piscopo - XYZ at W Hotel

Pastry Chef Christine Law - Postrio

Pastry Chef Boris Portnoy - Winterland

Pastry Chef Marika Shimamoto Doob - Fifth Floor

Sommelier Jennifer Knowles - Rubicon

Sommelier John Ragan - Campton Place

Bar Chef Duggan McDonnell - Frisson

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5. Restaurateurs Hire and Relocate Hurricane Victims in Hospitality Industry

New Orleans is considered by many to be one of the most important food and beverage capitals in the country. In an effort to help victims of Hurricane Katrina we are asking the hospitality community to reach out and hire - and provide relocation assistance - to as many of these displaced individuals throughout the southeast as possible. To participate, go to
http://www.starchefs.com/community/hurricane/index.shtml


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6. Chef Brian Sheehser Shares His Technique and Recipe for Salt Curing

Salt curing is a form of preserving that draws out excess moisture from meat or fish, while at the same time intensifying the natural flavor of the product. Chef Brian Scheehser of the Hunt Club in Seattle shares his techniques for salt curing, and demonstrates it with a recipe for Medallions of Lamb With Wild Foraged Morels. Go to
http://www.starchefs.com/events/studio/techniques/BScheehser/index.shtml

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7. What's Hot? What's Not? Get On Top of the Latest Culinary Trends

After touring the country from coast to coast, meeting hundreds of chefs and tasting their food, StarChefs Editor-in-Chief Antoinette Bruno has her finger on the pulse of the latest culinary trends. Come join us as she discusses her experiences at the "What's Hot? What's Not?" seminar at Teatro ZinZanni in San Francisco on Monday, October 17th, 2-3pm, at Pier 29 on the Embarcadero (at Battery). Go to

http://www.starchefs.com/events/career_fair/2005/san_francisco/html/index.shtml
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8. JobSeeker Interview Tip: Adapt

Listen and adapt. Be sensitive to the style of the interviewer. Pay attention to those details of dress, office furniture, and general decor which will afford helpful clues to assist you in tailoring your presentation.

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9. Chef Interview Question and Tip

Pastry Chef Christine Law of Postrio in San Francisco, CA

Interview Question:
Can you start tonight? Obviously I want them to give notice, but I want to see their enthusiasm, how high they will jump.

Tip:
Consider each element of a dessert, that it's fabulous in its own right.
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10. Rumbles & Murmurs: Share Your Breaking News with StarChefs

StarChefs.com wants news from your culinary community! If you are changing restaurant jobs, know of recent restaurant openings/closings, or have other exciting news, submit it for inclusion in Rumbles & Murmurs.

To submit your Rumble, click on the link below:
http://www.starchefs.com/newsform.php

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11. Jobseeker Referral

Do you know someone who needs a job but doesn't know where to look? Refer them to StarChefs.com JobFinder. When you log in to your JobSeeker Account, select the option to Refer a Friend and submit their e-mail addresses. Don't worry; they'll thank you later.

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Newsletter Editor: Colleen E. Richardson
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StarChefs.com . . . If you like food. A lot.