September 29, 2006 - Issue 110
The Dishrag
>> newsletter <<

IN THIS ISSUE
1. The International Chefs Congress Wrap-Up: Highlights from the Event
2. A Culinary Lover's Guide to San Francisco
3. Letter from the Editor: The Rise of Experimental Chefs in New York and Chicago
4. Exploring New York: An Insider's Guide to the Best Splurges and Dives
5. Star Chef Ken Oringer: Reshaping the Boston Dining Scene
6. The American Gastropub with Chef Ben Ford
7. Technique: Transforming Fats into Powders with Pastry Chef Adrian Vasquez
8. Cool Career: Andres Maillard, Entertainment Manager Extraordinaire!
9. Ask the Sommelier, with Ludovic Anacleto of Azul Beach Resort
10. CEO Antoinette Bruno's Welcome Address at the International Chefs Congress
11. Top 10 Careers on JobFinder
12. Top 5 Cookbooks
13. Recipe for Simple and Classic Warm Chocolate Cakes with Espresso Ice Cream from Chef Chris Santos
14. Coming Soon on StarChefs.com: Andalusian Fusion, Fall Farmers Market Recipes with Chef Scott Boswell, and Culinary Trends 2006

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
........................................................................................
The Morimtoto Project
2 Double French Tops
18 Open Burners
Standard and Convection Ovens
Chitwood Smoke Broiler
Chefs That Use Jade.
Click here for more information
........................................................................................

1. The International Chefs Congress Wrap-Up: Highlights from the Event
On September 19 and 20, some of the world's foremost chefs descended on New York for the inaugural StarChefs.com International Chefs Congress. A crowd of over 700 chefs, hoteliers, caterers, culinary students and press hailing from 37 states, 16 countries, and all walks of culinary life attended the presentations and workshops at this seminal event.
http://www.starchefs.com/news/news/icc_wrap/index.shtml

........................................................................................

2. A Culinary Lover's Guide to San Francisco
San Francisco's success stories seem to follow a trend: high quality, simple seasonal bistros or classic ingredient-focused fine dining. The values that began as counterculture now dominate and define the American culinary scene in a positive way. But the cost of revolution is the occaisonal failure, and for the more rebellious chefs of the next generation, it's a tough crowd.
http://www.starchefs.com/features/travel/san_francisco/html/index.shtml

........................................................................................

3. Letter from the Editor: The Rise of Experimental Chefs in New York and Chicago
In the 11 years that StarChefs.com has been keeping an eye on the chef community, gastronomy has risen to new and exciting heights. Avant Garde cooking and Molecular Gastronomy may be trendy, but it's not easy to stay afloat, even in progressive cities like Chicago and New York. Editor-In-Chief Antoinette Bruno explores the challenges chefs face as they experiment with global ingredients and high-tech equipment to produce unusual and daring food.
http://starchefs.com/features/editors_dish/letter/vol4/index.shtml

........................................................................................

4. Exploring New York: An Insider's Guide to the Best Splurges and Dives
With New York being the center of attention during our International Chefs Congress and New York Rising Stars celebrations, StarChefs has put together alist of all our favorite hot spots! Get the lowdown on Manhattan's best dives, splurges, and everything in between.
http://www.starchefs.com/features/travel/new_york/html/index.shtml

........................................................................................

5. Star Chef Ken Oringer: Reshaping the Boston Dining Scene
Chef Ken Oringer has been reshaping the culinary landscape of Boston for over a decade. Find out how his Spanish and Southeast Asian adventures have translated into three completely different but successful venues, Clio, Uni and Toro. Check out Oringer's recipes that transform exotic ingredients like sea urchin, wasabi, and nori into beautiful, accessible dishes.
http://www.starchefs.com/chefs/KOringer/html/index.shtml

........................................................................................

6. The American Gastropub with Chef Ben Ford
The recent English phenomenon of gastropubs is gaining popularity across the pond in America. Learn about Chef Ben Ford's philosophy when it comes to interpreting gastropub culture in America with recipes for hearty, seasonal public house fare with a delicate, gourmet touch.
http://www.starchefs.com/features/gastropubs/html/index.shtml

........................................................................................

7. Technique: Transforming Fats into Powders with Pastry Chef Adrian Vasquez
A step-by-step guide with Pastry Chef Adrian Vasquez of Providence on how to use tapioca maltodextrin to transform fats into powders for a textured sweet or savory accent.
http://www.starchefs.com/events/studio/techniques/AVasquez/index.shtml

........................................................................................

8. Cool Career: Andres Maillard, Entertainment Manager Extraordinaire!
An interview with Andres Maillard reveals how the creative Entertainment Manager of Mexico's luxurious El Dorado Seaside Suites comes up with the outrageous ideas for his special events. Learn tips for how to stay on your toes, what it's like to spend a day in his shoes, and why he gave up commercial flying to do what he loves most: making guests happy.
http://www.starchefsjobfinder.com/career_center/cool_careers/entertainment_maneger.php

........................................................................................

9. Ask the Sommelier, with Ludovic Anacleto of Azul Beach Resort
Champagne makes a delightful start to a meal; it also makes a great place to start your life if you're destined for a career in wine. Sommelier Ludovic Anacleto de Montfaucon d'Aragone was born in Paris, but grew up among his family vineyards in Champagne.
http://www.starchefs.com/wine/ask_Sommelier/LAnacleto/index.shtml

........................................................................................

10. CEO Antoinette Bruno's Welcome Address at the International Chefs Congress
The Welcome Address by CEO and Editor-in-Chief Antoinette Bruno at the recent StarChefs.com International Chefs Congress.
http://www.starchefs.com/news/news/icc/2006/index.shtml


........................................................................................

11. Top 10 Careers on JobFinder
Pastry Sous Chef
New York Restaurant Seeks Pastry Chef
Gordon Ramsay New York LP
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212901&positionid=

Executive Chef
Executive Chef for Upscale Private Residential Community
Brays Island Plantation
South Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212960&positionid=

Cook II
Opening for a Cook II Position at Premier Private Golf and Country Club
The Club at Carlton Woods
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212940&positionid=

Chef
Chef for Our New Mediterranean Concept
Harpers Restaurant Group
North Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212902&positionid=

Sous Chef
Experienced Sous Chef Needed for our Culinary Management Team
Calistoga Ranch
Napa Valley
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212900&positionid=

Line Cook
Line cooks sought immediately at this upscale restaurant
B. R. Guest
New York and Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212665&positionid=

Executive Chef
Fine Dining Long Island Restaurant Seeks Experienced Executive Chef
The Gatsby
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212882&positionid=

Sous Chef
Townhouse Restaurant Group Seeks Experienced Sous Chef in NYC
Aquavit
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212881&positionid=

Line Cook
Line Cooks Sought Immediately at Danny Meyer Downtown Hotspot
Eleven Madison Park
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212880&positionid=

Pastry Cooks
Award-Winning Restaurant Seeks Experienced Pastry Cooks
Michael's On East
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=212852&positionid=



Ask the career experts and industry insiders at StarChefs.com how to begin a job search, the best way to find new employees, or how to choose a culinary school.
http://www.starchefs.com/experts/career/index.shtml

    ........................................................................................

    12. Top 5 Cookbooks
    StarChefs.com has partnered with Jessica's Biscuit® eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including these best sellers. As always, enjoy free shipping on purchases of $25 or more!

    1. The Bon Appetit Cookbook
    By Barbara Fairchild
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=53872920060822142120&action=det_35379&searchvalues=&searchlogic=advsearch

    2. King Arthur Flour Whole Grain Baking:
    Delicious Recipes Using Nutritious Whole Grains

    By King Arthur Flour
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=53872920060822142120&action=det_35588&searchvalues=&searchlogic=advsearch

    3. The Silver Spoon
    By the editors of Phaidon Press
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=53872920060822142120&action=det_34253&searchvalues=&searchlogic=advsearch

    4. Happy in the Kitchen :
    The Craft of Cooking, the Art of Eating

    By Michel Richard
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=53872920060822142120&action=det_35675&searchvalues=&searchlogic=advsearch

    5. Professional Cake Decorating
    By Toba M. Garrett
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=53872920060822142120&action=det_35374&searchvalues=&searchlogic=advsearch


      ........................................................................................

      13. Recipe for Simple and Classic Warm Chocolate Cakes with Espresso Ice Cream from Chef Chris Santos
      Chef Chris Santos of Stanton Social-New York, NY
      Adapted by StarChefs.com

      Yield: 4 Servings

      Ingredients:
      5½ ounces butter
      5 ounces semisweet chocolate, chopped
      3 eggs
      3 egg yolks
      1½ cups confectioner's sugar
      ½ cup all-purpose flour

      Method:
      Preheat the oven to 450F. Melt the butter and chocolate together over low heat. Set aside. Beat the eggs and egg yolks with a whisk until frothy. Add the sugar and beat until dissolved. Whisk in the chocolate and butter mixture. Finally, fold in the flour. Butter or spray 3½-inch round tart shells and fill them about ¾ of the way with batter. Bake for 5½ minutes.

      To Serve:
      Serve cakes warm with a scoop of Espresso Ice Cream - Chef Santos prefers Il Laborotorio de Gelato on Orchard Street.

      ........................................................................................

      14. Coming Soon on StarChefs.com: Andalusian Fusion, Fall Farmers Market Recipes with Chef Scott Boswell, and Culinary Trends 2006
      Discover Andalusián fusion in Southern Spain, take advantage of fall with recipes from Scott Boswell and learn what's hot now with the results of our 2006 Culinary Trends Survey. This and more, coming soon on StarChefs.com!

      ........................................................................

      Recipes don't have to be complicated to be delicious. Check out QuickMeals and learn celebrity chefs' secrets for preparing fast and easy weeknight recipes.

      Click here to register for ONE-WEEK FREE TRIAL of QuickMeals:
      http://www.starchefs.com/recipes/quick_meals/offer.php

      ........................................................................
      StarChefs.com . . . the magazine for culinary insiders