June 4, 2007 - Issue 156


Jobseeker Newsletter
brought to you by www.starchefsjobfinder.com

IN THIS ISSUE
1. Meet our 2007 StarChefs.com San Francisco Rising Star Chefs
2. Top Ten Jobs on StarChefs JobFinder
3. JobSeeker Interview Tip: The Fifty-Fifty Rule
4. Chef Interview Question and Tip: Jennifer Biesty of Coco500
5. StarChefs.com Chefs Congress - Early Registration Deadline June 15th !
6. StarChefs Studio: No-Egg Gnocchi with Chef Joey Campanaro of The Little Owl New York, NY
7. StarChefs.com JobFinder: When it Rains, it Pours

www.starchefsjobfinder.com

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1. Meet our 2007 StarChefs.com San Francisco Rising Star Chefs
What's Pastry Chef Nicole Krasinski's pastry philosophy? What perfect pairing combination has Sommelier Michael Garcia recently discovered? Whose favorite flavor combination is scallops with pastrami? Meet our 2007 San Francisco Rising Stars and learn what has brought this class of up-and-coming chefs to the forefront of dining in the Bay Area.

San Francisco Rising Star Chef Interviews:
http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml


Gala Tickets Available Now:
https://www.starchefs.com/tickets/index.php?event=1




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2. Top Ten Jobs on StarChefs JobFinder
Executive Chef
Award-Winning Rose Pistola Seeks Chef in San Francisco
Nice Ventures - Rose Pistola
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=224640&positionid=



Sushi Chef
Luxury Hotel Seeks Fine-Dining Sushi Chef
Echo at The Breakers
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=224681&positionid=


Sous Chef
Contemporary French Restaurant Seeks Sous Chef in NYC
Restaurant Associates / Patina Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=224541&positionid=


Sous Chef
Great Fine-Dining Opportunity at the Williamsburg Inn
Colonial Williamsburg
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=224680&positionid=


Chef / Kitchen Manager
Create the Overall Harmony of the Restaurant
Macky's Bayside Bar and Grill
Maryland
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=224682&positionid=


Pastry Chef
Seeking Career-Oriented Pastry Chef
Vail Mountain Dining
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=224601&positionid=

Pastry Assistant
Premier San Francisco Restaurant Seeks Pastry Talent
Quince
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223847&positionid=

Dining Room All Star
The Art & Passion of Success!
Pure Hospitality
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=224561&positionid=


Catering Chef
Catering Chef Opportunity in California
CalPoly Corporation
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=224684&positionid=


Executive Chef
Executive Chef Opportunity at Upscale Restaurant Venture
Anonymous
Oregon
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=224700&positionid=

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3. JobSeeker Interview Tip: The Fifty-Fifty Rule
The fifty-fifty rule is an almost effortless interview strategy that takes very little effort but makes a big impression. The rule is simple: during an interview, you should talk no more than fifty percent of the time, and listen for at least fifty percent. This fifty-fifty split ensures that you take the time to listen to the interviewer, ask intelligent questions, and confine your responses to the question at hand rather than rambling - it's really that easy.

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4. Chef Interview Question and Tip: Jennifer Biesty of Coco500
Jennifer Biesty's career has zigzagged across the country, taking the former Brooklyn busser from New York to California, with dips into New Orleans and abroad. In 1994, she found herself at Bizou working under Chef Loretta Keller, who became her mentor. Now at Coco500, Chef Biesty is reunited with Keller in the former Bizou space, creating spontaneous market-driven dishes that captivate her diners.

When Chef Biesty interviews potential line cooks, she likes to begin by asking them what cookbooks they read, and why they started cooking. "I also ask them to rate their work ethic on a scale from 1 to 10," adds the chef, explaining that this speaks to their commitment and enthusiasm. But it takes more than smooth talking to earn a place in her kitchen: the chef mandates that she tries to test an applicant's integrity through an intense one-day trial.

The chef agrees that a notebook may very well be the beginning chef's most important tool, and advises them to write everything down. She adds that new line recruits should work in as many restaurants as they can in order to "get a variety of experiences." And read! "Read everything you can," asserts Chef Biesty, "books, magazines, editorials. I like to take my cooks on field trips to taste food. The best way to learn is to eat!"


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5. StarChefs.com Chefs Congress - Early Registration Deadline June 15th !
Don't Miss the 2007 StarChefs.com International Chefs Congress early registration rate! From now until June 15th, ICC 2007 Chef Passes, including pastry chefs and wine and spirits professionals, are only $195, thanks in part to the generous support of our sponsors. Passes are currently available online for single-day and three-day tickets.

Our 2007 program includes a complete program of hands-on workshops on Sunday, September 16th, followed by two days of large-scale demos, seminars, and panel discussions on Monday the 17th and Tuesday the 18th. This year's workshops include Michael Cimarusti's "Working with Fish," "Vegetable Desserts" with Pastry Chef Claudia Fleming, and "Sous Vide, the Right Way" with Shea Gallante of NYC's Cru.

Early Registration Rate: 3-Day Chef Pass only $195 until June 15th:
http://www.starchefs.com/events/icc/2007/html/index.shtml

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6. StarChefs Studio: No-Egg Gnocchi with Chef Joey Campanaro of The Little Owl New York, NY
Gnocchi are an Italian standard dating back to the 12th century, but the best way to prepare them is a hotly debated topic among Italian chefs, and techniques and ingredients vary greatly depending on region. According to Chef Joey Campanaro of The Little Owl in New York, the key is to avoid over-handling the dough, which he prepares without eggs and serves with a quick pork Bolognese.


Chef Campanaro's Unusual Gnoccchi Technique:
http://starchefs.com/events/studio/techniques/JCampanaro/


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7. StarChefs.com JobFinder: When it Rains, it Pours
It may be wet and rainy, but on the StarChefs JobFinder, it's the jobs that are pouring in. Summer is a great time to start your job hunt, and if you know a friend who's looking for a job in the industry, let them know we can help. The next time you log in to your JobSeeker Account, select the option to "Refer a Friend" and submit their e-mail address.

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