June 16, 2006 - Issue 115


Jobseeker Newsletter
brought to you by www.starchefsjobfinder.com

IN THIS ISSUE
1. Off the Menu: Foie Gras Banned in Chicago!
2. Top Ten Jobs on StarChefs JobFinder
3. JobSeeker Resume Tip: Cover Letter Greetings
4. Chef Interview Question and Tip: Gene Kato, Rising Star Chef Chicago 2005
5. Mango Seduction with Chef Craig Petrella of Norman's LA
6. Italian Pantry Essentials: You Could Win a Trip to Italy!
7. The StarChefs.com JobFinder: What's Hot, What's Not

www.starchefsjobfinder.com

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1. Off the Menu: Foie Gras Banned in Chicago!
For years, chefs across the country have balanced personal beliefs with the desires of their customers when choosing the ingredients that drive their menus. From Chilean Sea Bass to veal, chefs in top restaurants have faced ethical dilemmas, debating between what they're driven to cook and what diners will choose to eat. In Chicago, a third party has entered the debate: the city's government. A city-wide ban on foie gras will go into effect on June 26th, thus freeing the kitchen from the problem, but also the right, of making the decision to serve this controversial delicacy.

Prohibition Returns to Chicago: http://www.starchefs.com/news/news/foie_gras/index.shtml

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2. Top Ten Jobs on StarChefs JobFinder
Pastry Chef
Top Dining Group is Expanding
Starr Restaurant Organization
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207641&positionid=

Working Chef
French-American Bistro in the Heart of Maine
S.W. Swan Bistro at The Hartwell Inn
Maine
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208940&positionid=

Line Cooks
Renowned NYC Restaurant Seeks Culinary Stars
NOBU
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208520&positionid=

Culinary School Instructor
Teach the Chefs of Tomorrow
Part Time Position Available for Pastry and Baking Faculty
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208000&positionid=

Dining and Banquet Server
Fine Dining in the Methow Valley
The Freestone Inn
Washington
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208323&positionid=

Waitstaff
Professional Servers Sought for NYC Restaurant Group
Union Square Hospitality Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203721&positionid=

Kitchen Manager
Growing Restaurant Needs Experienced Management Leader
The Pub Group
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208634&positionid=

Pastry Chef
Experienced Pastry Chef Sought for Fine Dining Concept
Restaurant Associates
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208661&positionid=

Line Cooks
Join our Hot Line!
Hamilton Park Hotel and Conference Center
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208920&positionid=

Service Director
Lead the Service Team at Eleven Madison Park
Union Square Hospitality Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208701&positionid=

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3. JobSeeker Resume Tip: Cover Letter Greetings
When writing a cover letter, the hardest part is often the salutation. Although it may seem like a trivial detail, how you begin your cover letter establishes the overall tone of your entire resume presentation and style.

Cover letters addressed to a specific person have a far greater impact on the reader and are more likely to make it into the right hands. Begin by visiting a prospective company's website and doing a bit of research - often business contacts can be found in the "About Us" or "Contact Us" section included in most websites. Of course, the best way to discover to whom your cover letter should be addressed is to call. Telephone the restaurant and ask for the name of the hiring manager, the human resources director or the director of recruitment.

If you're not able to uncover the name of a specific person, begin with their title instead, for instance, "Dear Food and Beverage Director." Avoid dated, stuffy salutations like "Dear Sir or Madam," or even worse "Gentlemen;" in fact, it is in your best interest to forego sex-specific salutations all together rather than risk a possibly offensive error. Also keep in mind that just because you may be applying to a restaurant or kitchen position, in a larger operation it's not likely that the chef will be reviewing your cover letter. Rather than "Dear Chef," try the neutral "Dear Hiring Manager."

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4. Chef Interview Question and Tip: Gene Kato, Rising Star Chef Chicago 2005
At Japonais, Chef Gene Kato's menu of modern French and Japanese flavors lures diners to an elevated dining room overlooking the Chicago River. Entrees like Kobe Prime Rib with Uni Hollandaise and Monkfish Foie Gras with Octopus are a combination of Asian simplicity and French luxury. Following his success in Chicago, Chef Kato has plans to take Japonais on the road, opening outposts in both New York and Las Vegas this summer with his Executive Sushi Chef Jun Ichikawa.

Chef Kato often begins line cook interviews by asking, "What do you think characterizes great food?" He believes that a candidate's response is "a good way to evaluate where they are mentally, because you can see their approach and what they think is important."

When beginning a culinary career, those new to the kitchen should consider Chef Kato's advice: "Get the most out of every chef you work with," before allowing your own ideas to take over. He suggests students should "understand a chef's vision and where his ideas come from first - then you can create your own vision."

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5. Mango Seduction with Chef Craig Petrella of Norman's LA
Chef Craig Petrella's love affair with mangoes began in Miami and has followed him to his Los Angeles kitchen. As the chef of Norman's at the Sunset Millennium, he features mangoes on his summer menu, often paired with rich meats and fish. The sweet tang of the cooked fruit cuts through smoky, roasted flavors while the smooth, soft texture of the raw mango complements chilled dishes and desserts. In recipes like Hamachi Carpaccio with Pickled Beets, Mango Ice, and Cancha, Chef Petrella gives LA diners a taste of the tropics.

Add Mangoes to Your Summer Menu:
http://www.starchefs.com/features/mango/html/index.shtml

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6. Italian Pantry Essentials: You Could Win a Trip to Italy!
Tell StarChefs.com what's in your Italian pantry and be automatically entered to win a professional culinary adventure for two in the heart of Italy! Aged balsamic vinegar? Capers? White truffle oil? Let us know what you keep on hand to enliven Italian meals and you could win a trip for two where you'll tour top producers, hone your culinary skills at a renowned gastronomic center, and enjoy the culture and food of the Italian countryside.

What's in Your Italian Pantry?
http://www.starchefs.com/survey/surveypastry.shtml

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7. The StarChefs.com JobFinder: What's Hot, What's Not
What's hot when you're looking for a culinary position? Online job listings from across the country and around the world, from the front of the house to behind the line. What's not? Having to hunt around for jobs that match your needs. Enter the StarChefs.com JobHound - create a JobFinder account, and we'll email you jobs that match your profile. Check it out and tell a friend!

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StarChefs.com . . . If you like food. A lot.