July 30, 2008 - Issue 192


Jobseeker Newsletter
brought to you by www.starchefsjobfinder.com

IN THIS ISSUE
1. Pick-up Picnic
2. JobFinder Top Ten Jobs
3. JobSeeker Resume Tip: Format Matters
4. Sustainable Las Vegas: Finding Local Producers in the Desert
5. Top 5 Cookbooks from ecookbooks.com
6. Mid-Priced Midsummer Wine and Beer

www.starchefsjobfinder.com

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1. Pick-up Picnic
If your business slacks off during the inevitable summer heat wave when diners stage a mass exodus from cities, consider offering picnic friendly take-out from your menu. Customers will clamor to fill their baskets with your fare on their way to the park. Don't think you have to dumb down your dishes or resort to dull sandwiches and soggy salads. Any cuisine can be adapted for easy transport and outdoor eating, but some take a little more instruction and advance planning. Read the full article for tips to jump start your imagination and business. Also included are recipes for Blue Crab Baked in Brie Cream by Chef Justin Devillier of La Petite Grocery, Peruvian Tabouli by Chef Giuseppe Tentori of Boka, Mazorca by Chef Edgar Caro of Baru Bistro, Bacon Sandwich by Chef Ratha Chau of Kampuchea, Chilled Green Bean Salad by Chef Josh Eden of Shorty's.32, and Wild Mushroom Pate from Pappas Bros. Steakhouse.

Think outside the basket:
http://starchefs.com/features/july_fourth/2008/html/index.shtml

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2. JobFinder Top Ten Jobs

Pastry Chef
Work for one of the top chefs in the country
BLT Steak LA
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244860&positionid=

Executive Chef
New Northern Italian Restaurant
RG2
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244842&positionid=

Director of Food and Beverage
Proven Leadership Abilities
The Ritz-Carlton, Boston Common
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=102559&t=j&v=244621&positionid=

General Manager
Experienced General Manager
Clocktower Restaurant Partners, LP
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=102559&t=j&v=244780&positionid=

Sr. Sous Chef
Create High-End Food at San Francisco Marriott
Hewitt Associates
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=102559&t=j&v=244760&positionid=

Executive Chef
Master the Crystal City Kitchen
Doubletree Crystal City (Arlington Hilton)
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=102559&t=j&v=244662&positionid=

Store Room Attendant
Organized and Responsible Attendant Needed
The Ritz-Carlton, Key Biscayne
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=102559&t=j&v=244441&positionid=

Chefs of all Grades
Cook at World-Famous Restaurant
Gordon Ramsay at The London
California , New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=102559&t=j&v=244820&positionid=

Sous Chef
Incredible Sous Chef Opportunity For The Right Match
Witherspoon Grill
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=102559&t=j&v=244822&positionid=

Executive Chef
Work at one of the 50 Best Hotel Restaurants
The Kor Group
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244880&positionid=

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    3. JobSeeker Resume Tip: Format Matters
    Most employers these days accept email or online applications to their job ads, but they don't always require the same format. Often, you'll be asked to upload a resume, send it as an email attachment, or paste it in the body of an email. Read each ad thoroughly for instructions as some employers can only accept certain formats like MS Word, and some do not open attachments. As always, remember to include a cover letter. You should always put this in the body of the email to make sure the employer sees it first. You've put a lot of thought into your application and it would be a shame for an employer to miss out because of a simple formatting issue.

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    4. Sustainable Las Vegas: Finding Local Producers in the Desert
    Las Vegas is a city of excess, a neon oasis of wealth and pleasure rising from the austere desert. There are not many local farmers in the area and no local seafood, and the city's most commonly known cuisine is the casino buffet. Despite all these obstacles, there are still chefs reaching out to the few local farmers, building relationships with the University of Nevada agriculture program, and encouraging their fellow chefs to do the same. Tao gets produce from purveyors at the Santa Monica Farmers Market in Los Angeles, Pastry Chef Andrea Sans of Bradley Ogden gets deliveries of fresh California-grown berries from a supplier who was once a Bradley cook, and Rick Moonen of RM Seafood and Mike Minor of Border Grill use only sustainable seafood on their menus. By making these connections with producers, chefs are able to bring market-fresh food to the table no matter how many miles of hot sand they have to cross to get it, nor how many neon signs hang overhead.

    Sustainable Sin City:
    http://starchefs.com/features/trends/las_vegas_connections/html/index.shtml

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    5. Top 5 Cookbooks from ecookbooks.com
    Izakaya: The Japanese Pub Cookbook
    By Mark Robinson
    http://www.ecookbooks.com/p-21159-izakaya.aspx

    The River Cottage Meat Book
    By Hugh Fearnley-Whittingstall
    http://www.ecookbooks.com/p-9939-the-river-cottage-meat-book.aspx

    My Bombay Kitchen: Traditional And Modern Parsi Home Cooking
    By Niloufer King
    http://www.ecookbooks.com/p-9455-my-bombay-kitchen.aspx

    The Fundamental Techniques Of Classic Cuisine
    By Judith Choate and the French Culinary Institute
    http://www.ecookbooks.com/p-9326-the-fundamental-techniques-of-class.aspx

    A Love Affair With Southern Cooking: Recipes And Recollections
    By Jean Anderson
    http://www.ecookbooks.com/p-20372-a-love-affair-with-southern-cooking-.aspx

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      6. Mid-Priced Midsummer Wine and Beer
      During the summer holidays, we're all looking for ways to get the most out of the budget without sacrificing the quality of our festivities. So just in time for Independence Day, we've got tasting notes and pairing recommendations for a great affordable Champagne, a Spanish Cava blend, a fruity California Syrah, a light and elegant Sherry, and a Brooklyn-made rye beer. Stock your bar with these warm-weather staples and celebrate your own independence from overpriced wines.

      Red, white, and beer:
      http://www.starchefs.com/wine/features/html/recently_tasted/vol19/index.shtml

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