April 13, 2007 - Issue 151


Jobseeker Newsletter
brought to you by www.starchefsjobfinder.com

IN THIS ISSUE
1. StarChefs.com Technique: Hand-Rolled Cous Cous with Chef Mourad Lahlou
2. Top Ten Jobs on StarChefs JobFinder
3. JobSeeker Resume Questions: Defining Your Role
4. Pastry Chef Interview and Tip: Nicole Krasinski of Rubicon, San Francisco
5. StarChefs.com JobFinder: Something's Cooking....

www.starchefsjobfinder.com

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1. StarChefs.com Technique: Hand-Rolled Cous Cous with Chef Mourad Lahlou
Each morning Chef Mourad Lahlou of San Francisco's Aziza combines coarse semolina with a sprinkle of salted water and works the mixture gently with his hands in a coarse, earthenware dish. The resulting granules are steamed three times, fluffed, and then infused with a saffron broth, creating a hand-rolled couscous that's both hearty and creamy.


Roll Your Own with Chef Lahlou:
http://starchefs.com/events/studio/techniques/MLahlou/index.shtml

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2. Top Ten Jobs on StarChefs JobFinder
Line Cook / Entry-Level Sous Chef
New York City Fine Dining Opportunity
Anthos
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221620&positionid=



Senior Chef Opportunities
Gordon Ramsay at The London is Looking for Dedicated and Experienced Professionals
Gordon Ramsay at The London
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221580&positionid=


Lead Line Cook
New Collection of Luxury Properties Seeks Talent
Luxury Resorts
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221420&positionid=



Executive Chef
Seeking a Professional Experienced Executive Chef
Alba Bar and Grill
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221540&positionid=


Line Cook
Do You Have a Passion for Cooking?
MOMA - Union Square Hospitality Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221282&positionid=



Executive Chef
Dos Caminos is Coming to Las Vegas!
B.R. Guest
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221380&positionid=



Commissary Chef
Incredible Career Opportunity
'wichcraft
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221720&positionid=


Banquet Chef
Benefits and Bonus Program!
Tewksbury Country Club
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221662&positionid=


Cook
Seeking Exceptional Individuals to Join our Team
Bar Masa
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221000&positionid=



Executive Chef
Can you Work Well Under Pressure?
Mackes Restaurant
Tennessee
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221360&positionid=


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3. JobSeeker Resume Questions: Defining Your Role
To catch an employer's attention when listing work experience your resume, don't focus on your responsibilities, focus on your accomplishments. While employers are aware of the basic outlines for common industry positions - it's a safe bet to assume that most are aware of the duties of a line cook, for example - they need to be told how you set yourself apart from other staff members and improved the business for your former employer.

For inspiration, consider the following questions:
Did you set up a new system for inventory? Improve an existing one?
How did take the initiative in your position?
Were you promoted while in your current position?
If you were in a management position, how did you motivate your team?
Did you implement a new way to reduce waste, or monitor supplies?

Employers want to know how you defined your role in the kitchen, developed your position, and left the restaurant in a better position than when you arrived. Two key accomplishments that will help you stand out are verifiable examples of ways you have saved your previous company time or money. If you can demonstrate positive ways in which you were able to contribute to your former company, your value will rise in the eyes of prospective employers and you will increase your chances of earning a new job.

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4. Pastry Chef Interview and Tip: Nicole Krasinski of Rubicon, San Francisco
At San Francisco's Rubicon, Pastry Chef Nicole Krasinski creates desserts that strike a precise balance of sweet and savory. She often incorporates savory elements, such as salt, herbs, or a locally-produced cheese, to offset the sweetness in her pastry.

When considering future pastry trends, Chef Krasinski predicts that the combination of salty and sweet, seen in her own Spices Apple Beignets with Dried Moyer Plums and Salted Caramel Ice Cream, will not only endure, but continue to grow. She also foresees more olive oil being incorporated into desserts, and not solely in baking. Her Aged Pecorino and Walnut Cake is paired with Arbequina Olive Oil Ice Cream, and Chef Krasinski imagines gelees, sorbets, and reductions of the oil will gain popularity as well.

Chef Krasinski suggests that aspiring pastry chefs create menus based on their own palates as well as the tastes of their diners. Begin by examining "what you like, what you want to eat," recommends the chef, "and then cook for yourself, but also be aware what your client is looking for."

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5. StarChefs.com JobFinder: Something's Cooking....
What's cooking on the StarChefs.com JobFinder? Hot jobs from every facet of the foodservice industry! It's the place to be online when searching for your dream job at a restaurant, hotel, catering company, or culinary school. Be sure to tell your coworkers - select the option to "Refer a Friend" and submit their e-mail address the next time you log into your account. It's hot.

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