IN THIS ISSUE
1. Food PR Career Panel Wrap-Up: Baltz, Hall, and Parrish on the Power of Communication
2. Makin' Bacon and Salumi in Sonoma
3. Jobseeker Resume Tip: Recession-Proof Your Resume
4. Share Our Strength's Taste of the Nation Events 2009
5. Jobfinder Top Ten Jobs

www.starchefsjobfinder.com

1. Food PR Career Panel Wrap-Up: Baltz, Hall, and Parrish on the Power of Communication
Don't despair if you missed this week's installment of the StarChefs Culinary Career Series at Astor Center. We'll have a podcast of the panel up shortly so you can tune in at home. In the meantime, we're passing on some of the wisdom PR gurus Steven Hall, Becca Parrish, and Phillip Baltz shared. All three came to the industry from different backgrounds to found successful PR companies. Over the years, they've learned how to get the media interested in writing about the restaurants they represent. It's all about communication with their clients and media contacts. They don't represent clients they don't believe in, and they don't pitch irrelevant stories to journalists.

The biggest takeaway tip from this panel: value. In the past year, "value" has been the one topic food journalists can't get enough of, and it's why Baltz, Hall, and Parrish advise their clients to emphasize an accessible price point. Just think of how many times you've seen a happy hour special or recession prix-fixe mentioned in the news lately. It's a hot story angle, and it can work for you, too. Stay tuned for the podcast of the full session, and more details on our next Culinary Career Panels.

2. Makin' Bacon and Salumi in Sonoma

For chef John Toulze of the girl and the fig, making good and safe charcuterie is "all about pH"-knowing that you've got the right amount of acid to kill off the bad stuff, but keep the good stuff. Of course, extensive reading, practice, and some trial and error, also contribute to a fine end product-and Toulze does plenty of that. Read on for recipes and techniques, and you might even be inspired to start your own charcuterie program!

The Art and Economics of Charcuterie, Part 2:
http://www.starchefs.com/features/trends/art_and_economics_of_charcuterie/john_toulze/html/index.shtml

3. Jobseeker Resume Tip: Recession-Proof Your Resume
As restaurants and hotels close, more and more foodservice professionals are competing for the same few jobs. It's a harsh reality, but don't let it get you down. You can re-tool your resume to show exactly why you're the right hire in a recession.

Highlight your commitment to value. Don't just say it, though it's fair to mention that in your cover letter. For each job, list the ways you helped cut costs, increase revenue, and boost efficiency. Sometimes numbers speak louder than words, and this is especially important if you're applying for a management position.

Show that you're flexible and adaptable. Employers don't know what the future holds any more than you do. That's why they want to hire people who can adapt to any changes in schedule, menu, or market a restaurant may go through. If your resume shows flexibility--experience in different types of property, with different cuisines, and in different price brackets-the employer will be more likely to pick you for their team.

Be creative and willing to learn. If you've taken on independent projects like a recipe blog, catering gigs, volunteer work, or gardening, list them on your resume in a separate "Projects" or "Related Experience" section. Most candidates consider themselves creative, but don't think about how their creativity extends beyond the kitchen. Your outside interests show that you're always stretching your own boundaries, and show an employer you've got good ideas to share.

4. Share Our Strength's Taste of the Nation Events 2009
Taste of the Nation is the nation's premier annual culinary benefit dedicated to raising the funds needed to end childhood hunger. Each Taste of the Nation event takes on the flavor of the local community, as cities showcase their culinary elite at both tasting events and seated dinners. To get involved in Share Our Strength, you can attend these events, donate to the organization, or volunteer your time to teach low-income families how to cook healthy food on a budget.

Get Involved to End Childhood Hunger:
http://www.starchefs.com/sos/html/index.shtml

5. Jobfinder Top Ten Jobs
Executive Chef
Upscale Spanish Restaurant seeks Executive Chef
U Restaurants
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252700&positionid=

Boutique Bake Shop Manager
Join the Team at One of LA's Top 20 Bakeries
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252640&positionid=

Sous Chef Manager
Be in charge of your own kitchen!
Mexicali Blues Restaurant
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252620&positionid=

Chef De Partie (Thai Specialty Cuisine)
Luxury Asian style property seeks Thai Specialty Chef
The Setai
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252560&positionid=

Front of House Coordinator
Organized Service Professional Needed
Three Forks Ranch
Colorado, Wyoming
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252521&positionid=

General Manager
Fine Japanese Cuisine in Philadelphia
OJ R , INC
Northeast, USA, Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252423&positionid=

Garde Manger Chef
Take Our Culinary Department to New Levels of Innovation
The Cherry on Top, Inc.
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252540&positionid=

Crepe Maker - Jean Philippe
Be the Sweetest "High-Roller" in Town
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252207&positionid=

General Manager
Seeking dynamic GM to open Spruce, Park City
Bacchus Mgmt. Grp.
Utah
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252360&positionid=

Assistant Executive Steward
Strong Managers Needed
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252200&positionid=