I. General |
2013 |
 |
Houston Dining Magazine - My Table
March 27, 2013
It was with great anticipation that I entered Drill Hall, the cavernous heart of Park Avenue Armory in New York City, last September. The 7th Annual Starchefs.com International Chefs Congress (ICC) had convened with a staggering lineup of presenters from allsectors of the culinary industry more |
 |
Orlando's Star Chefs Gather After Hours
February 8, 2013
"There was quite a gathering of chefs in downtown Orlando last night." more |
2012 |
 |
Der dritte Internationale StarChefs Patisserie-Wettbewerb zeigt die neuesten Trends des Genres
2012
"Die Veranstaltungen findet simultan mit dem StarChefs Köche Kongress statt, die einzelnen Etappen sind auf alle drei Vormittage verteilt." more |
2011 |
 |
Modern Luxury
December 28, 2011
A handful of Miami’s top chefs attended the StarChefs.com 2011 International Chefs Congress in New York City this past October…” more |
 |
culturemap.com
December 28, 2011
But does Houston really stand out, considering the globetrotting duo of Blunt and editor-in-chief Antoinette Bruno find Rising Stars in four cities every year? more |
 |
Docsconz.com
November 14, 2011
"Every year at the International Chefs Congress I get blown away by at least one chef of whom I previously had little to no knowledge of."more |
 |
Docsconz.com
November 10, 2011
"In the 6 years that I have been attending Culinary Congresses, this was quite possible the most thorough and most well organized workshop presentation that I have seen."more |
 |
appolicious.com
October 27, 2011
Chef Picks by StarChefs.com, Off the Beaten Path Edition. more |
 |
EatItalian.com
October 24, 2011
EatItalian.com attended the 2011 Star Chefs Congress in New York City and had the opportunity to talk with a few celebrity chefs about their thoughts on Italian cuisine. more |
 |
Docsconz.com
October 24, 2011
"They [Grant Achatz & Kim Severson] were there to discuss Chef Achatz's thoughts on 'The Sixth Sense' and how it applies to running a successful restaurant, or in Achatz's case with the incredible success of his newest ventures, Next and The Aviary to go along with Alinea, restaurants."more |
 |
Docsconz.com
October 17, 2011
"Blais's ICC demo showcased the tongue and cheek style for which he has become famous (and proved to be a delicious start to the morning)."more |
 |
Popsci.com
October 12, 2011
The 2011 StarChefs chefs’ congress was a three-day whirl of culinary innovations, but one of the particular treats was getting to watch Andoni Luis Aduriz do his thing. more |
 |
Popsci.com
October 12, 2011
Gallery: Techno-Culinary Trickeries of Andoni Luis Aduriz. more |
 |
Docsconz.com
October 12, 2011
"This astounding workshop with Kaiseki master Isao Yamada showcased the latter, and demonstrated why it takes years to become proficient in the craft." more |
 |
Docsconz.com
October 11, 2011
"As it turned out…these were two of the most impressive workshops I had ever seen at StarChefs or anywhere." more |
 |
Tsrmag.com
October 7, 2011
"TSR spent time last week at the StarChefs annual International Chefs Congress…we came away impressed with the passionate interest demonstrated by participants and exhibitors for cooking, culinary techniques and tools."more |
 |
GrubStreet.com
October 7, 2011
I went to StarChefs [International Chefs Congress] and had Australian lamb with quinoa, done low temperature. more |
 |
Docsconz.com
October 6, 2011
"Massimo Bottura, the chef whose restaurant Osteria Francescana was rankes number 4 in the ever controversial 2011 World's Fifty Best Restaurants list, opened the morning explaining his approach to Avant-Garde Italian food." more |
 |
Thewanderingeater.com
October 5, 2011
"Day 2 of StarChefs ICC 2011 was essentially Pierre Herme day on my agenda." more |
 |
Thewanderingeater.com
October 4, 2011
"My first morning at the StarChefs International Chefs Congress(ICC) was to observe the intensive work of 200 pastry chefs around the United States (and a female pastry chef from Denmark) to crank out their pre-dessert for the 2nd Annual Pastry Competition."more |
 |
Docsconz.com
October 3, 2011
"It's that time of year again – time for the annual StarChefs International Chefs Congress, an event I look forward to every year. This year's edition with the theme of 'The Sixth Sense: Intuition, Emotion and Experiential Evolution in Dining'…" more |
 |
ChicagoFoodies.com
October 3, 2011
Want to rub elbows with the nation's brightest culinary stars? The 6th annual StarChefs conference opened yesterday in New York with a star-studded roster of speakers. more |
 |
Zagat.com
October 3, 2011
International Chefs Congress Commences With Rising Stars and Grant Achatz. more |
 |
Chicago Foodie.com
October 3, 2011
The Sixth Sense of Dining: Inside the StarChefs Conference. more |
 |
Examiner.com
September 9, 2011
One of the leading shows is StarChefs.com International Chefs Congress where all chefs mingle with trendsetting chefs like Grant Achatz, Pierre Herme, David Burke, Paul Liebrandt and more. more |
 |
OregonLive.com
June 14, 2011
StarChefs.com to announce rising star chefs in Portland this year more
|
 |
Movimiento de Viñateros Independientes
April 27, 2011
Chefs visit Chile and taste MOVI. more |
 |
Boston.com
March 4, 2011
Mother's Day in March fund-raiser more
|
 |
The MiddleTwon Press
February 25, 2011
Durham's Angelo Sosa joins Gateway students in the kitchen. more
|
|
Examiner.com
February 24th, 2011
Starchefs rising stars revue gala tickets on sale
more
|
2010 |
 |
WTOP.com
October 24, 2010
Nycci Nellis discusses the Washington DC Area Rising Stars. listen
|
|
Examiner.com
August 23, 2010
Which Baltimore top toques received recognition on the prestigious StarChefs website?
StarChefs.com, the award-winning online magazine's CEO Antoinette Bruno came to Baltimore in July to meet the city's culinary talent, taste their food and give them photo recognition on the website. more
|
|
Miami New Times
July 29, 2010
Miami Executive Chefs Among Highest Paid
A salary survey of 1,400 culinary professionals by StarChefs.com shows that Miami and New York executive chefs were paid more in 2009 than their counterparts in other U.S. cities. more
|
|
Restaurant Hospitality
July 19, 2010
Chefs' Salaries: How Do You Stack Up?
If you're a female thinking about enrolling in culinary school to boost your earning power in the restaurant business, you might want to rethink your plan. more
|
|
Charlie Palmer
July 6, 2010
Photo Slideshow from Chef Hill's Tasting
View photos from Executive Chef Matt Hill's tasting in her last visit. more
|
|
NJ.com
July 6, 2010
Chefs prepare hearty meals but see lean salariesWith all the recent hubbub about chefs, from celebrity cuisinier Bobby Flay to television cook Rachael Ray, just how much does one earn anyway? more
|
|
Grub Street: San Francisco
July 1, 2010
Female Chefs Paid About a Quarter Less Than Men
Average wages for executive chefs and pastry chefs went up about 6 percent since 2008. more
|
|
Portland Monthly
May 28, 2010
Top Foodie Site Takes Shine to PDX
StarChefs.com visits Portland restaurants. more
|
2009 |
|
ABC News - Nightline
December 21, 2009
Setting the table
How do food trends take hold.
|
 |
The New York Times
November 16th 2009
Here Nathan Myhrvold, a former chief technology officer at Microsoft, and his company, Intellectual Ventures, pursue an eclectic array of speculative and potentially world-changing ideas — inventing a new battery, taming hurricanes, defeating disease. And here, along with the laser designed to shoot mosquitoes out of the air (a high-speed camera counts the rate of wing-flapping to ensure that innocent insects are not vaporized), is the best-equipped restaurant kitchen anywhere that never serves any customers. more |
 |
The Huffington Post
November 10th 2009
StarChefs 2009 New York Rising Stars included Amanda Cohen, Dirty Candy, Sustainability Award and Sommelier Claire Paparazzo, Blue Hill. Antoinette Bruno is the CEO and editor of Starchefs.com, the first online food magaizne. Its JobFinder provides online employment classifieds for the hospitality industry. Bruno created the Rising Star Awards to recognize up-and-coming professional talent. more |
 |
The Feedbag
September 16, 2009
Ticketholders will also gain admission to The New York Rising Stars Revue, a walk-around tasting gala celebrating up-and coming chefs, pastry chefs, sommeliers and restaurateurs, on Tuesday, September 22, 2009 at the Mandarin Oriental, New York. |
 |
The Feedbag
September 14, 2009
The annual Starchefs congress is one of the industry’s major meet-and-greet events, aside from its colloquium aspects. Everybody comes, and the drama often makes waves. Who can forget Marco Pierre White’s smackdown of tasting menus last year? |
 |
Total Food Service - Starchefs Q & A
September 14, 2009
...Starchefs events are about experiencing the best culinary talent of one city in one night. Unlike a food service or charity event, top chefs prepare fully composed hi-concept dishes. |
 |
Gothamist - Carve an Ice Diamond With a Sushi Knife...
June 11, 2009
...and plenty of other cocktail tricks! Probably because everyone needs a drink of some kind (even Akon, who apparently favors Shirley Temples at the 40/40 club), the New York bartending scene has weirdly and suddenly graduated from flaming orange zests to intense, Jacob the Jeweler-style beveling: Having collected a gaggle of recipes from the current shortlist of beer cocktails around town, industry-centered StarChefs comes through with two instructional videos. |
|
Booze News - 33 Cocktails Slingers Share Their Shaking Secrets; Classic Cocktail Books All the Rage
June 9, 2009
StarChefs collects the cocktail shaking secrets of 33 bartenders. Joaquin Simo of Death & Co. says, "A shake should wake up a cocktail. Its function is to make it greater than the sum of its parts." His colleague, Alex Day, adopted a variation on the hard shake style to avoid the shaking-related injuries. Orson Salicetti of Apotheke takes a martial arts stance to protect his back. |
|
Gothamist - How to Carve Your Own Spherical Ice
June 5, 2009
This month, B Flat mixologist Takaaki Hashimoto gives a video demo on Star Chefs, where he demonstrates how to carve jewel-shaped and spherical ice, just like the ones in our slideshow of the city's best cubes! |
 |
Gothamist - Beer, Having Never Left, Makes a Comeback
June 5, 2009
In the middle of the 19th century, more than 12 Brooklyn breweries were busy producing suds within the same 12-block square Williamsburg neighborhood—the so-called Brewer's Row—on the daily. A history focused group named Urban Oyster now leads walking tours of the area every weekend, retracing long gone hops with steps. |
|
Grub Street - All Shook Up
June 3, 2009
We showed you Eben Freeman's "hard shake," but it isn't the only game in town. Star Chefs has an incredible video of seemingly every top mixologist in town shaking their money makers. It's nothing short of cocktail pornography — we just wish we could see it all again in slo-mo, or remixed. Be warned, you will want a drink after this. |
|
Forbes - How Women Are Heating Up The Restaurant World
May 22, 2009
Move over, Mario. Take a hike, Emeril. Look who's cooking now: A handful to ambitious and talented female chefs who are running their own restaurants and creating compelling brands, that's who. Unlike Lidia Bastianich or Cat Cora, who've traded restaurant kitchens for television sets, these top chefs haven't found celebrity. Instead, they are focusing on crafting menus that delight customers--and turning a profit in tough times. |
|
Examiner.com - Chef Salaries Dropped in 2008
May 5, 2009
StarChefs.com, the online magazine for culinary insiders, is pleased to announce the results of its fourth annual Salary Survey. |
|
Nation's Restaurant News - Recession Drives Chefs Salaries Down, Survey Finds
May 5, 2009
After steadily rising for the past four years, the average chef's salary has taken a recession-driven hit, according to a recent report from StarChefs.com, an information and e-business website. |
|
Luxist - Chef Salaries Dropped in 2008
May 5, 2009
Celebrity chefs may make a fortune but chefs across the country make more modest salaries and those salaries got a little smaller in 2008. StarChefs.com, the online magazine for culinary insiders, recently conducted its fourth annual Salary Survey and found that after four years of increases culinary industry salaries dropped. |
|
Restaurant News Resource - Chef Salaries Drop for the First Time in Four Years
May 4, 2009
After four years of steady increase, executive chef salaries were hovering at $77, 611 and in 2008 we saw this drop to an average $74,869. |
|
CNBC - What Chefs Make: From a StarChefs Survey
May 1, 2009
From A StarChefs Survey: "After four years of steady increase, executive chef salaries were hovering at $77, 611 and in 2008 we saw this drop to an average $74,869." |
|
Grub Street - Read Chef Salaries Revealed
May 1, 2009
How much do chefs make? An executive chef in New York City can hope to earn $82,291 a year, according to the 2008 salary survey on Star Chefs. And while New York State may offer the highest executive pay, the 1,000-person national poll shows pastry chefs make almost 15 percent more in California (still only whipping up $55,750). |
|
Chef Salaries Drop for the First Time in Four Years
May 1, 2009
StarChefs.com, the online magazine for culinary insiders, is pleased to announce the results of its fourth annual Salary Survey. According to the survey results, culinary industry national salary averages dropped significantly in 2008. After four years of steady increase, executive chef salaries were hovering at $77,611 and in 2008 we saw this drop to an average of $74,869. Pastry chef salaries averaged at $53,017 in 2007, but have taken a 13% nosedive in 2009. |
|
KOMO Radio Side Dish - Julien Perry (interview with Antionette
March 13, 2009
Interview on Seattle's Komo Radio with StarChefs.com's Antoinette Bruno.
|
|
Chat with Women on KKNW – Segment: Jamie Peha - Seattle Magazine's Taste of the City
March 3, 2009
Interview on Seattle KKNW with StarChefs.com's Antoinette Bruno and 2009 Seattle Rising Star Jamie Peha.
|
|
Grub Street - New York Magazine's Food and Restaurant Blog
February 26, 2009
Tesar has spent some time in New York, at 44 X Hell’s Kitchen, and considers David Burke one of his mentors. He told Starchefs.com’s Chefs to Know that his favorite flavor is “the flavor of the sea.”
|
|
James Beard Foundation
February 26, 2009
... At the International Chefs Congress produced by StarChefs.com in September, an aspiring cook in search of inspiration and camaraderie could watch and learn how Enrique Olvera from Mexico City transforms street food into haute cuisine, compare how Paul Liebrandt of New York (via Britain) and Juan Roca of Spain use sous vide technology in their cooking, or marvel at how Daniel Boulud and his protégés can find a use for every part of a pig.
|
2008 |
|
Foods from Spain News
Fall, 2008
StarChefs.com is an awardwinning online culinary magazine celebrating its 13th anniversary in 2008. A leading destination for original, chef-focused culinary content, it has 25,000 published pages, over 20 million hits per month, 10 million page views and 600,000 unique visitors. Staged this year from September 14-16, The StarChefs International Chefs Congress will be a three-day annual culinary symposium held in New York City, where the world’s most influential and innovative chefs present the latest techniques and culinary concepts to up to 1,500 of their chef peers.
|
|
FOX BUSINESS
August 6, 2008
Fox Rankings: Antoinette Bruno counts down top earning chefs.
|
|
U.S News - print, web
August 6, 2008
According to a survey of 1,730 kitchen professionals released in May by the industry insider website StarChefs.com, the average starting salary for a line cook in 2007 was $13.07 an hour, while the average salary for an executive chef was $77,611.
|
|
post-gazette now
August June 22, 2008
National statistics are harder to come by, but according to the 2007 Starchefs.com salary survey, which tallied responses from 1,730 culinary professionals from all 50 states, women make up just under one quarter (22 percent) of the culinary industry. But, just 15 percent of women surveyed are executive chefs, vs. 39 percent of men surveyed.
|
 |
The Examiner
June 15, 2008
Here I am at 6 a.m., licking my monitor’s screen: enticed, titillated, and with uncontrolled yearning. It was wrapped in a virtual brown paper wrapper, an innocent e-mail newsletter from StarChefs.com that touted "Father’s Day Grilling Tips" in the subject line. |
|
Time Out Chicago
May 21, 2008
If there are more restaurants on your to-hit list then you can possibly visit, kill 13 birds with one fork at the Chicago Rising Stars Revue.
|
|
About.com: Gourmet Food
May, 2008
"What is a Rising Star? Rising Stars represent the future of American Cuisine. They are young culinary professionals that exemplify the contemporary American dining scene. Rising Stars are creative, passionate, ambitious, and, of course, incredible chefs creating delicious food. They also show a strong desire to support the culinary community by sharing their knowledge.
Four cities are chosen by Starchefs each year for Rising Star nominations. In 2008, those cities were Chicago, South Florida, New York City and Las Vegas." |
|
Chicago Scene
May, 2008
"The Donald plays host to StarChefs.com, the online magazine for culinary insiders, by hosting the Rising Stars Chef Awards on May 19 at the Trump International Hotel and Tower (401 N. Wabash). The Rising Stars Awards gives national recognition to chefs from around the country as they come into their own as young leaders in the culinary field." |
|
ChicagoTribune.com
May 18, 2008
“StarChefs.com, an online culinary magazine, will present its StarChefs.com Rising Stars Chefs Awards to a dozen Chicagoans at a gala to be held May 19 at the Trump International Hotel and Tower.
Rising Stars are considered up-and-coming chefs (and others) who represent the vanguard of contemporary American dining." |
 |
Grub Street - New York Magazine's Food and Restaurant Blog
April 3, 2008
Forbes picks ten chefs to watch, no fewer than four of whom are here in New York. Fatty Crab's Zak Pelaccio, Jehangir Mehta of Graffiti, Cesar Ramirez of Bar Blanc, and April Bloomfield of the Spotted Pig all got the nod. The judging panel is a strong one, including chef Christian Delouvrier, Will Blunt of Starchefs, and Susan Ungaro of the James Beard Foundation. |
|
Forbes Magazine
April 1, 2008
Up-And-Coming Celebrity Chefs
|

|
Paper City Magazine
March, 2008
“Laurann Claridge checks out what chefs worldwide were chattering about at the Starchefs.com International Chefs Congress, and learns more about America’s next course.” |
|
CBS NEWS
March 13, 2008
"Cathal Armstrong is the chef and co-owner of four-star reviewed Restaurant Eve in Alexandria, Virginia. He was a Best Mid-Atlantic Chef nominee by the James Beard Foundation in 2007, and honored as one of Food & Wine magazine's "10 Best New Chefs" and a StarChefs Rising Star in 2006."
|
|
Florida International Magazine
March 2008
Presentation of awards from Starchefs.com to eight South Florida Chefs as well as a walk around gala featuring signature dishes from each chef, as well as premium wine pairings. Mar-a-Lago, Palm Beach. |
|
Palm Beach Illustrated
March 2008
“Catch a Rising Star Chef: StarChefs.com has recognized six area chefs with its Rising Stars Chef Award. This is the first time Palm Beach chefs have been honored by the online magazine for culinary insiders. More than 75 chefs, mixologists and sommeliers were considered for the awards, which will be given March 3 at The Mar-a-Lago club in Palm Beach." |
 |
Palm Beach Daily News
February 30, 2008
The signature dishes of some local chefs will get global attention in a few weeks, when Internet magazine StarChefs.com holds a culinary summit in Palm Beach...Because of StarChefs.com and blogs such as Eater.com and Internet based, they are shaping the next generation in the culinary universe, Bell said. “It’s another facet of our industry that is here to stay,” he said. Bruno also is editor-in-chief of the magazine, which has won Best of the Web awards from Forbes, U.S. News & World Report, USA Today, Brill’s Content, Lycos and others. “South Florida chefs are faced with challenges that other locales don’t present...a seasonal market with lots of flux” among diners and staff, Bruno said. As a consequence, area chefs “reap the benefits of a diverse, cosmopolitan crowd and the range of culinary cultures they have to draw from.” |
 |
Palm Beach Post
February 28, 2008
“The awards are given out by the online magazine’s advisory board; it’s a culinary insider’s who’s who of big-name chefs around the country. Nominated were 75 chefs, mixologists (the new term for bartender) and sommeliers in South Florida” |
 |
The Mami Herald
February 28, 2008
“Foodies whose palates and wallets have recovered from the South Beach Wine & Food Festival may want to head to Palm Beach Monday for the StarChefs.com Rising Stars Revue. The 7-9pm “walk-around tasting gala” at landmark Mar-a-Lago features food and libations by the 13 honorees plus jost chefss Jeff O’Neill (Mar-a-Lago) and Jeffrey Brana (Raleigh Hotel).” |
2007 |
 |
New York Magazine's Food and Restaurant Blog
December 12, 2007
“Though the menu at Stanton Social is immense, there are always a few dominant dishes Lower East Side patrons order again and again. Recently it was the crab corn dogs, which StarChefs had chef Chris Santos prepare for the Rising Star Chef gala.” |
 |
New York Magazine's Food and Restaurant Blog
November 19, 2007
"...you'll find all the top toques in their new guidebook, Chefs to Know. Aimed at aspiring kitchen lackeys, the book is fun for civilian perusal as well, if only for the “offbeat restaurants,” favorite kitchen tools, and, best of all, their go-to job interview question."
|
 |
Gothamist
November 16, 2007
A bit of breaking food news: Doug Psaltis has left the Executive Chefs Position at Country Restaurant. After three years. |
 |
Chow
November 15, 2007
If you don’t know your Cantu from your Kato, or your Goldsmith from your Goldfarb, a good primer is the new book by online chef-worship magazine StarChefs, Chefs to Know. The subtitle is A Guide to Chefs for Chefs, and indeed, as Epi-Log points out, the book “includes some information that a recent culinary-school graduate would find invaluable, such as contact information, which chefs welcome interns and stages, and what the chefs like to ask of potential employees during interviews.”
|
 |
The Bottom Line by Patrick Donohue
November 14, 2007
I Like....
"StarChefs.com has released their book of Chefs to Know" |
 |
Epicurious Epi log
November 14, 2007
"Starchefs.com has come out with its first "Who's Who" guide on chefs and aimed at an audience of chefs. It's called "Chefs to Know." It's got an impressive list of entries--about 500 notable chefs in all--and includes some information that a recent culinary-school graduate would find invaluable, such as contact information, which chefs welcome interns and stages, and what the chefs like to ask of potential employees during interviews." |
 |
New York Times
November 6, 2007
In September, talking to an audience of chefs from arounf the world, Wylie Dufresne of WD-50 on the Lower East Side of Manhattan waxed enthusiatic about a type of ingredient he has been adding to his restaurant's dishes. |
 |
Regina Schrambling: Gastropoda
November 04, 2007
"The fat-with-details book the party was promoting was also worth the journey. I would say it’s intended for Trotter wannabes." |
 |
AJC.com
October 26, 2007
NUMBERS TO CHEW ON
• Average salary of executive chef: $73,260
• Average salary of pastry chef: $50,581
• Average salary of line cooks.$30,454
• Source: Starchefs.com Salary Survey, National Restaurant Association |
 |
Österreichische Gastronomie - & Hotel Zeitung
Original, Tranlated Version
September 28, 2007
The Starchefs Congress in the Big Apple brought some of the best chefs in the world to exchange ideas.
|
|
New York Social Diary
September 26, 2007
Chefs aren't the only ones who feel pressure in the kitchen.
Recently, famed chef Joel Robuchon, who has been using sous vide
for over 20 years, spoke about the technique at the Star Chefs International Chef
Congress here in New York City and demonstrated how he is able to cater an event
for 5000 guests and deliver a perfectly cooked piece of duck. |
|
New York Daily News
September 26, 2007
Modern Cuisine As Science at The International Chefs Congress, hosted by StarChefs.com |
|
Gothamist.com
September 21, 2007
Earlier this week, StarChefs held its 2nd
International Chef's Congress on the top
two floors of 7 World Trade Center.
Open to industry professionals only, this
annual event draws notable chefs from
all over the world and provides the
opportunity to honor its Rising Stars, an
award the culinary organization gives to
young professionals. |
|
Chef Magazine for Food Service Professionals
September 13, 2007
Culinary arts website Starchefs.com recently announced this year's Rising Stars of New York winner, who will be celebrated at a gala and awards ceremony in New York City, September 18. |
|
www.autismspeaks.org/
September 13, 2007
“Glimpse the future of New York dining at our push-cart tasting gala and
awards ceremony. Enjoy high-concept street food from up-and-coming
culinary stars from the top restaurants in town. All dishes are paired with
ultra-premium wines selected by the Rising Star Sommelier.” |
|
TimeOut New York
September 13, 2007
StarChefs.com Celebrate their Rising Stars Revue and International Chefs Congress, Sept.16-18, New York. In TimeOut New York |
|
South Florida Gourmet
September 11, 2007
StarChefs.com 2nd Annual International Chefs Congress, Setp.16-18, New York... |
|
Zagat Buzz New York
September 10, 2007
The second StarChefs.com International Chefs Congress takes place September 16th–18th on the top two floors of 7 World Trade Center. This year's ICC will feature live cooking demonstrations, hands-on workshops and smaller discussions led by top toques from around the world, including José Andrés, David Bouley, Wylie Dufresne and Joël Robuchon |
|
Zagat Buzz New York
April – August 2007
Elizabeth Falkner and John Scharfenberger Present “High Content Choclate Desserts” at the StarChefs.com International Chefs Congress. |
|
Zagat Buzz New York
April – August 2007
StarChefs to address school meal issues at their International Chef's Congress. |
January,
2007 |
|
TIME
January 19, 2007
Could Taste Make a Culinary Comeback?
One answer may be, back to cooking's roots. "Last
year, Madrid Fusion was all about machines, and two
years before that, it was about chemicals," says
Antoinette Bruno, editor-in-chief of Starchefs,
an influential chef's magazine. "This year is the
return to flavor." Several speakers at the conference
concurred. Montse Estruch, of the Catalan restaurant
El Cingle, boosted the taste of a beautifully presented
San Peter's fish with a handful of violet petals. In
a talk that drew on his own experience raising animals
and vegetables for his Blue Hill restaurants in New
York, chef Dan Barber generated buzz with a discussion
of why allowing lambs to graze on grass is not only
better for the environment and for the animals than
grain feeding them, but produces more succulent meat. |
December,
2006 |
 |
CNN.com
December 13, 2006
Hungry? 10 jobs that let you sample food
The pay: Ranges from $35,000 to $149,000,
with an average reported salary of $68,125, according
to a 2005 StarChefs.com survey. |
 |
The Restaurant Guys Radio.com
December 11, 2006
Antoinette Bruno Returns - Does Michelin Matter?
Antoinette Bruno brings more than a decade of experience
in the foodservice industry to StarChefs.com,
the first online food magazine which celebrates its
10th anniversary in 2005. Since taking charge as CEO
of StarChefs in 1999, Antoinette has
led the company to new strength and respect among culinary
insiders. Antoinette travels extensively throughout
the US and the world to meet leading chefs and taste
their food in order to bring StarChefs'
audience a first-hand perspective on the top chefs and
their ingredient and technique-focused recipes, as well
as industry trends and controversial issues. She recently
facilitated a panel discussion on the topic "Does
Michelin Matter (in New York) and she shares her opinions
on the topic of Micheline, Zagats, The New York Times
and other restaurant review publications.
LISTEN:
MP3 |
 |
The Patriot Ledger
December 14, 2006
HOLIDAY SPIRITS - Sip, toast and celebrate
with these festive cocktails
"It’s something that’s very easy to
dress up in terms of a holiday profile, even more than
food because you can be more playful with it,’’
added Will Blunt, managing editor of StarChefs.com,
a food and drink Web site. "People love it. It’s
something that your average person is more willing to
take a risk on. They can order one fun drink with a
fun name.’’ |
 |
Tucson
Citizen
December 7, 2006
Loews Ventana gets master chef; former Loews
chef to open eatery
Tucson is gaining a master French chef and getting a
new restaurant from another.
He told starchefs.com, "Those
chefs helped confirm that my father and my mother's
cooking - traditional from Nice - was right. At the
time, classical French cuisine was heavier. When I worked
with Jacques and Alain, they were cooking with olive
oil and making the same things that I ate growing up." |
 |
Boston
Herald.com
December 5, 2006
Named a “Rising Star Chef” by New York-based
StarChefs in 2003, his kitchen stints
included working at Davide in Boston, the Shawmut Inn
in Kennebunkport, Maine, and under chef Todd English
at Olives. He was the executive chef when Sage opened
in 1994 and bought the restaurant five years later.
The 28-seat eatery serves new regional Italian and new
American cuisine. |
September,
2006 |
 |
New
York Magazine
September 21, 2006
Top Chefs Convene in New York, Party
The well behaved: Toronto's Susur Lee, Madrid's Sergi
Arola, and New York's Wylie ufresne.Photo: Melissa Hom
We learned a lot hanging out at the StarChefs.com
congress. The conference, which convened some
of the most famous cooks from the four corners of the
earth on Tuesday and Wednesday, cost an arm and a leg
to get into - $850 for a two-day "industry pass" - but
it was worth it. |
 |
ABC7
News
September 19, 2006
New York is opening its arms to some of the
top chefs in the world Tuesday and Wednesday.
StarChefs.com is hosting the inaugural International
Chefs Congress (ICC). The culinary symposium brings
together 40 of the world's most innovative chefs to
present the latest culinary concepts to nearly 1,000
of their peers.
The two-day professional conference will be held at
Covenant House at 346 West 17th Street, with a portion
of the ticket sales benefiting Covenant House's residential
center for at-risk youth.
"This is a tremendous opportunity for chefs from
around the world to meet, share ideas and cook together,"
StarChefs.com CEO and Editor-in-Chief
Antoinette Bruno said. "The International Chef
Congress will enable a learning exchange between some
of he most visionary culinary minds of the world." |
 |
The New York Sun
September 13, 2006
TOP CHEFS If you want to hobnob with some of the country's
top chefs, and eat their food, head to Starchef.com's
Rising Stars Revue next Wednesday, September 20, at
Crobar (550 W. 28th St. between Tenth and Eleventh avenues,
917-339-1825). For $125 you can sample "high-concept
street food" prepared by chefs including Zak Pelaccio
of 5 Ninth, Alex Ureña of Ureña, Franklin
Becker of Brasserie, Tony Esnault of Alain Ducasse at
the Essex House, and pastry chefs Will Goldfarb of Room
4 Dessert and Michael Laiskonis of Le Bernardin. The
event is from 8 to 10:30 p.m., unless you buy a $200
VIP ticket, which gets you into a pre-event reception.
Visit www.starchefs.com/tickets or call 212-966-7575
for more information. |
 |
The Washington Post
September 6, 2006
I love potato chips. Doesn't
everyone? But I have just thrown away half a bag of
them, and I intend to buy no more. Why? Because the
chemical acrylamide, a probable carcinogen, has been
found in fried starchy foods, especially potato chips
and french fries.
A NATIONAL UNIFORMITY FOR FOOD ACT (H.R. 4167) recently
passed the U.S. House of Representatives, with 94 percent
of Republicans supporting it and 64 percent of Democrats
opposing. It has gone to the Senate, where it was the
subject of a hearing on July 27. The act would prohibit
states or local governments from enacting any food-safety
law that differs in any way from federal law, including
setting more stringent limits on toxic substances (though
states could appeal to the FDA to retain their standards).
If you need help in deciding what to tell your senator
about the proposal, you can find a summary of the arguments
for and against the bill at www.starchefs.com. |
August,
2006 |
 |
Nation's Restaurant News
August, 2006
Starchefs.com will hold its inaugural International
Chefs Congress at the Covenant House in New York. The
two-day symposium allows influential chefs to present
the latest techniques to thier chef peers... [more]
New York - The Inaugural International Chefs
Congress will be held here Sept. 19-20, according to
StarChefs.com, which is running the symposium.
Demonstrations, workshops, wine tastings and panel discussions
all are on the agenda. Presenters include David Bouley
of Bouley and Danube in New York;... [more] |
July,
2006 |
 |
BiZBash
June 24, 2006
Bubbling to the Top
What She Plans: As founder of Millissime, a
PR and marketing company that represents wine clients,
Wittman works on roughly 100 events a year for Champagne
Nicolas Feuillatte, ranging from poolside cocktail parties
at the Delano in Miami to private V.I.P. dinners at
Food & Wine's Classic in Aspen. Other events Wittman
is producing in 2006 include three Champagne dinners;
the launch of One Fo(u)r Minis in New York, Miami, and
Los Angeles; and several tasting events in New York.
The brand is also sponsoring StarChefs,
MoMA, and Paper magazine events, and aiding in a dozen
gallery openings in New York, Los Angeles, and Miami.
[more] |
|
Antionette Bruno / Chefs' Congress and Dessert Trends
July 27, 2006
The Guys welcome back Antoinette Bruno of Star Chefs
to talk about dessert trends (hint: savory is the new
sweet) and the upcoming International Chefs Congress
a two-day culinary symposium where the world's most
influential and innovative chefs will present the latest
techniques and culinary concepts to their chef peers.
[more]
LISTEN: MP3 |
June,
2006 |
 |
Benjamin Christie
June 24, 2006
Wattleseed article on StarChefs website
I recently dropped into Starchefs
office in New York and met the team while in the USA
last month. For those that don’t know, Starchefs
is a professional chef resource providing articles and
information on all types of ingredients, equipment,
professional job listings and more. The site from time
to time profiles a wide range of celebrity chefs and
their recipes. [more] |
|
Crain's
June 5-11, 2006
Cooking Confab
StarChers.com will host its inaugural
International Chefs Congress in the city in September
at Covenant House. Top toques from all over the country
and the world will participate, including these notable
New Yorkers: Anthony Bourdain, David Bouley, Josh Dechellis,
Wylie Dufresne, Marcus Samuelsson |
May,
2006 |
 |
The Harbus Online
May 8, 2006
A Delicious Conversation with Star Chef Mario
Batali
When choosing a topic for their "Leading Teams"
paper - their last at HBS - ECs Eldad Persky (OG) and
Josh Benaim (OI) decided to spare their section mates
the pleasure of filling yet another poll and, with the
help of HBS alumna and founder of starchefs.com
Antoinette Bruno, went beyond the Charles to the Big
Apple to get Mario Batali's view on what it takes to
run a great kitchen.
|
 |
Happy Hours
May 2006
Nation’s Top Five Cocktail Trends
- Resurgence Shows No Signs of Slowing Down
“We treat our cocktails like dishes
– they have to be both beautiful and balanced,”
said Duggan McDonnell of Frisson Restaurant in San Francisco
who was recently named San Francisco’s Rising
Star Bar Chef by StarChefs.com, a restaurant
industry website. |
 |
Whittier Daily News - Whittier, CA
May 2006
Chefs cook up career advice
Eleven Los Angeles-area chefs talked to students from
the California School of Culinary Arts in Pasadena in
a program organized by StarChefs.com.
|
 |
The Seattle Times
May 3, 2006
Slugs vs. copper, a mixed message
Visit the Web site www.starchefs.com/edible_flowers/html/index.shtml
for recipes and tips on cooking with flowers. |
April,
2006 |
 |
The
Washington Post
April 19, 2006
Higher salaries, more opportunities, and in some
cases union benefits are luring top chefs to the casinos
of Las Vegas and Atlantic City. Average salaries there
-- $85,000 a year for a chef and $14 an hour for line
cooks, the people who make the food that gets sent out
to diners -- are the highest in the country, according
to a recent salary survey by StarChefs.com.
[more] |
 |
News
4 Today
April 19, 2006
|
 |
The
Boston Globe
April 5, 2006
Star Chef ratings
The advisory board of the culinary magazine
StarChefs .com selected this year's
Boston Rising Stars, and at tonight's Star Chefs
Rising Stars Revue tasting event, from 7:30
to 9:30, you can sample signature dishes by these up-and-coming
chefs, Nominees include David Reynoso from the Butcher
shop, Rick Billings from Clio, Amanda Lydon from The
Tables and Straight Wharf Restaurant, Gabriel Frasca
from Spire and Straight Wharf, Geoff Gardner from Sel
de la Terre, and Lynn Moulton from blu. Seaport Hotrel,
1 Seaport Lane. |
March,
2006 |
 |
Lowell
Sun, MA
March 29, 2006
Jim Clarke, writing on StarChefs.com,
reports that single-malt Scotch, usually refrained from
until after dinner when paired with a cigar, is now
enjoyed as part of the meal, from appetizers to dessert,
at restaurants across Scotland.
"If you're a Scotch fan, why reserve your favorite
whiskey for the end of the meal when you could drink
it for the whole evening?" he asks.
His recommendations for toothsome treats, paired with
Scotch, include tuna tartare, salmon with mushrooms,
Brussels sprout leaves and fingerling potatoes, venison,
lamb chops and chocolate brownies and brioche bread
pudding.
|
 |
chicagoist
March 27, 2006
Star Chefs’ Salary Survey
In an article in today's Sun-Times, pastry
chefs in Chicago are bringing in $13 an hour, the highest
of any of the cities surveyed by Starchefs.com,
the site responsible for a 2005 Salary Survey of the
foodservice industry's professions. The Sun-Times article
quotes mk's Kate Neumann as saying that Chicago is a
"great town to work in pastry." This is all
fine and good but Chicagoist wonders what about pastry
in Chicago that has our pastry chefs bringing in almost
$3K more than most of their peers in other major cities.
Anyone out there have a guess? |
 |
Chicago
Sun Times, Chicago Sun times.com
March 27, 2006
Pastry a sweet job here
A national survey of restaurant workers' salaries finds
that pastry cooks and chefs earn more on average here
than in other major cities, while restaurant managers
earn the least compared with their peers elsewhere.
In Chicago, pastry cooks, who assist pastry chefs
and are paid hourly, made on average $13 an hour last
year, the highest of the cities surveyed by the online
magazine StarChefs.com.
The average salary of a pastry chef in Chicago -- $52,533
-- is more than the national average of $50,581. Pastry
chefs in Las Vegas have the sweeter gig, though. They
make roughly $70,000. |
 |
the
strong buzz
March 29, 2006
Star Chefs’ Salary Survey
StarChefs.com has published their 2005 Salary Survey.
I thought this might be of interest to some of you so
here is an excerpt from the report.
“Across the board salaries were higher in 2005
than in 2004. In some categories the pay increase was
significant; such is the case with Line Cooks and Managers/Restaurant
Managers. In other categories however, such as with
Sous Chefs and Food and Beverage Managers, the national
average for wages may have risen from the previous year,
but the increase is almost negligible at less than 1%.
Executive Chefs make more money than most other positions
in the industry. Of our survey respondents who live
in the US, Executive Chefs reported an average salary
of $75,596 in 2005, up 1.2% from our 2004 survey results.
15% of Executive Chefs in fine dining establishments,
and 12% of all Executive Chefs, earned over $100,000.
In 2004, only 7% of Executive Chefs made such high wages.
Line Cooks tend to work for hourly wages; the 16% who
do work for a yearly salary earned an average of $30,454
in 2005. The 20% of Sous Chefs who work for hourly wages
averaged $14.55.
The 59% of Pastry Chefs who earn a yearly salary averaged
$50,581 in 2005. The 41% of Pastry Chefs who earn hourly
wages averaged $15.81. Pastry Cooks, who primarily work
for hourly wages, averaged $12.06. Bakers reported an
average hourly wage of $11.62 in 2005.
Waitstaff/Servers overwhelmingly work for hourly wages,
and averaged $6.36 per hour. The gamut is wide, ranging
from less than $3.00 to $19.99 per hour. Fine dining
establishments tend to pay slightly higher wages than
more casual restaurants, though they largely reflect
individual states’ minimums for tipped employees.” |
February,
2006 |
 |
The
Restaurant Guys Radio.com
February 28, 2006
Antoinette Bruno is the CEO of Starchefs.com,
a profitable website catering to the restaurant and
hospitality industry. Their newsletter, The Dish Rag,
is full of great information and interesting in depth
articles & their job-finder database is an excellent
resource. The website annually presents the "Rising
Star Chef" awards and recognizes four
cities for their culinary scene. New York is always
on the list. This year the website is also recognizing,
Boston, Los Angeles and Washington DC. Antoinette also
"dishes" to The Guys about some of her favorite
"off-the-beaten path" New York Restaurants.
[more]
LISTEN: MP3 |
 |
Weekly
Restarurant Connections
February 6, 2006
Menu Research: Are You
Hunting for Great Recipes?
My number one resource these days is StarChefs.com.
This New York-based web site has an almost unbelievable
search program that taps into celebrity chef recipes.
There are thousands of recipes from some of the greatest
chefs we have. You can use the search function to find
recipes from soup to nuts, from coq au vin to wild boar
to you name it. This service is free, and, unlike several
other web sites, which feature recipes from multiple sources,
StarChefs has verified the recipes. Of course,
you’ll have to scale them up and make spice adjustments
to fit the profile of your restaurant. |
 |
MSN
February 1, 2006
10 Most Fun Jobs
Wine Taster
It's fun because: Employed by restaurants to
recommend wines for their wine lists, wine tasters (also
known as sommeliers or wine stewards) not only get to
spend the day tasting the finest reds and whites around,
but they can actually answer any question about their
job with, "You know that movie Sideways?"
The not-so-fun side: It's not enough
to have "likes to drink" or "can hold
my liquor" on one's résumé. The job
of a steward is to taste -- not actually drink -- wine;
it requires extensive practice and training about making
wine and judging its color, aroma, flavor and body.
The payoff: According to a 2005 starchefs.com
survey of sommeliers, the average reported salary was
$52,700. |
January,
2006 |
 |
The
Wall Street Journal Online
January 23, 2006
THE JOURNAL REPORT:ENCORE
travel
Tasty Trips
Arlyn Blake, 69, author of "The I Love to Cook Book,"
has turned food into something of an on-the-road hobby,
judging cheese, chocolates and wines at various food festivals.
She calls it "travel for a really fun reason."
Ms. Blake got so busy she started a food-events calendar
and says the number of "destination" events
has been skyrocketing across the country. (The calendar
is available by subscription at StarChefs.com,
a Web magazine for the culinary industry.) |
December, 2005 |
 |
Time
Out Chicago Online
December , 2005
Caught on Camera - Rising
stars
The StarChefs.com Rising Stars Revue, a tasting gala celebrating
the city's hottest culinary talent, was in full effect
at the Fairmont Chicago hotel. The champagne was flowing
and innovative wine pairings were found at each table.
From poprock-crusted foie lollipops and truffle risotto
with frog legs and trumpet mushrooms created by Graham
Elliot Bowles of the Avenues at Peninsula Hotel to the
honeycrisp apple tartlet with smokey apple and cider ice
cream made by the fabulous pastry chef Mindy Segal of
HotChocolate, it was easy to see what the future holds
for Chicago dining. With many signature dishes of up-and-coming
culinary stars from the top restaurants in town, leaving
stuffed was an understatement, as it was impossible to
pass up any of the food. |
 |
RedEye
- Chicago Tribune
December 13, 2005
metromix.chicagotribune.com
Future foodies of America
You dish out self-congrats with every edible tray of
cookies that emerges from your oven (a holiday miracle,
indeed). But it's the new-on-the-scene gastros at StarChefs
Rising Stars Revue Chicago who really deserve a back
pat. Head here for signature tastes from Gene Kato (Japonais),
Mindy Segal (Hot Chocolate), Alex Stupak (Alinea) and
other emerging talents. Includes wine pairings; Aria
chef Noah Bekofsky hosts. Up-and-coming Chicago chefs
prepare signature dishes for sampling. Includes wine
pairings. Aria chef Noah Bekofsky hosts. |
November,
2005 |
 |
Sunday Morning - ABC 7 News
December 11, 2005
ABC
7 Chicago.com
StarChefs.com, the magazine for culinary insiders,
has named its 2005 Chicago Rising Stars award recipients.
These up-and-coming chefs will serve their signature dishes
at the Rising Stars Revue, a walk-around tasting event
at The Fairmont Chicago Hotel, Tuesday, December 13, 2005
from 7-9 pm. The Chicago Rising Stars Revue will coincide
with StarChefs.com's 10th Anniversary celebration...[
more ] |
 |
The
New York Times November
27, 2005
Stay Out of the Kitchen, but Follow the
Numbers
Potential investors can also meet chefs and restaurateurs
at various food events, like those listed on Web sites
like StarChefs.com or held at the James
Beard House, a haven for food lovers in Manhattan. Classes
in operating a restaurant and raising financing are held
at sites including the French Culinary Institute and through
the Myriad Restaurant Group, parent of restaurants like
TriBeCa Grill and Nobu. [
more ] |
 |
abc
channel 13
November 24, 2005
If you need some help--- putting the finishing
touches on your holiday meal--- we've got some ideas
for you on the web .... A number of internet sites will
help guide you through the process ... From complete
recipes-- to tips on turkey carving--- and how to tell
when its done--- log onto any of these websites ...
Butterball dot com--- land o lakes dot com--- starchefs
dot com--- and better homes and gardens----
at b-h-g live dot com .. |
 |
CRAIN'S
November 7-13, 2005
Pastry chef
famine eats at NY
The number of New York
City pastry cook positions listed on StarChefs.com
through October of this year reached 705, compared with
80 for the same period last year. The increase in postings
reflects in part the large number of restaurant that have
opened this year compared with the number that have closed.
But pastry chef agree that there are many other reasons
behind the shortage of professionals. --Although salaries
for pastry chefs are rising, their take is still 10% less
than what executive chefs make. Pastry chefs typically
earn between $46,000 and $57,000 a year, according to
StarChefs.com. Lower-ranked pastry cooks
earn approximately $8 an hour.
[ more 1
2
3
] |
October,
2005 |
 |
SFTV
October 17, 2005
|
 |
W
Magazine September 2005
issue
StarChefs Rising Stars Revue
Tast the Future of Las Vegas Food --StarChefs.com,
the magazine for culinary insicers, has named its 2005
Las Vegas Rising Stars award recipients. These talented
chefs will serve their signature dishes at the Rising
Stars Revue... |
 |
USA
TODAY September 12, 2005
Now hiring: New Orleans food workers
Websites help in job searches … job
bank at www.starchefs.com has nearly
100 listings, including positions with top restaurants
in New York, but applicants have been slow to emerge.
[
more ] |
 |
Daily
News
October 2005
Daily Dish
Antoinette Bruno’s StarChefs.com has been helping
New Orleans food workers get jobs and housing. And in
celebration of the 200th anniversary of Pernod, Bruno’s
offering a trip to Paris for the winner of her Pernod
cocktail-recipe mixoff. Enter your elixir on the Web
site. The finalists will be judged in San Francisco
on Oct.17. |
September,
2005 |
 |
Best of Las Vegas The Visitors' Choice
September 22- October 5, 2005 issue
Rising Star Chefs
Dining has become Vegas' hottest commodity,
and this next generation of culinary talent is destined
to fan the flames. While they're working in the kitchen,
they're also waiting in the wings--standing by to take
thier places as the next generation of Las Vegas' leading
chefs. They're the Las Vegas Rising Stars, designated
as such by the prestigious StarChefs.com
and recently honored in a revue and gala tasting at
Caesars Palace. Baby, remember their names.[
more ]
|
JOHN
MARIANI'S |
JOHN MARIANI’S
September 11, 2005
Newsletter
QUICK BYTES
* StarChefs.com has named its 2005
Las Vegas Rising Stars award recipients, who will serve
their signature dishes at the “Rising Stars Revue,”
a tasting at Caesars Palace on Sept. 13 to coincide
with StarChefs.com’s tenth
Anniversary. Chefs incl. Richard Chen, Wing Lei; Sean
Griffin, Neros; Martin Heierling, Sens; Eric Klein,
SW Steakhous; Jeremy Lieb, Le Cirque; Steve Mannino,
Olives; Sven Mede, Nobhill; Bryan Ogden , Bmdley Ogden;
Vincent Pouessel , Aureole; Philippe Rispoli, Daniel
Boulud Brasserie; Jacques Van Staden, Alizé;
Tammy Alana, Alizé; Ralph Perrazzo, Bradley Ogden;
Kenneth Magana, Sensi; Drew Levinson, Bar Chef, Bellagio;
Luis DeSantos, Wolfgang Puck Fine Dining Group. |
July,
2005 |
 |
Las Vegas Food & Beverage
Magazine
July 2005 issue
Antoinette Bruno, editor-in-chief of
StarChefs.com, an online magazine for culinary
insiders, presented the latest trends in pastry arts
at the Great American Dessert Expo in Las Vegas on June
4. “Dessert is a sin. So if you are going to sin,
do it freely. Having one dessert is like having one
mistress, ridiculous. You must have two or three, once
you get started,” Bruno said while quoting Alain
Ducasse during her presentation. [
more ] |
May,
2005 |
 |
Yankee
Food Service
May 2005, vol 27, No. 5
StarChefs Kitchen Combat: Battle of the Sexes
Two teams made up of Boston's top chefs faced off in
the StarChefs culinary showdown at
the recent April New England Foodservice and Lodging
Show held at the new Boston Convention and Exhibition
Center. Once the mystery ingredient was revealed, the
opposing teams had one hour to....[
more ] |
April,
2005 |
 |
The
New York Times
April 20, 2005
Star Chefs, an online resource
for information about chefs, their recipes and techniques,
will celebrate its 10th anniversary on Tuesday with
a tasting of food by 15 chefs at Flatiron Studio... |
 |
New
York Post
April 20, 2005
Manhattan's hottest new Chefs will be honored
at the Flatiron Studio on Tuesday from 7 to 9 p.m. for
the annual Rising Stars Review. |
 |
The
Boston Globe
April 20, 2005
Chefs bring their expertise to Harvard
Antoinette Bruno, the CEO of StarChefs.com
and a graduate of HBS, asked the restaurateurs how they
would look upon a job applicant with a Harvard MBA.
The pedigree is impressive, panelists agreed, but anyone
would still need to learn the field, and be willing
to do anything the lowest-paid employee does. ''If you
want to run a bakery, you need to learn how to bake
bread," Batali said. ''An MBA is not the shoehorn
into upper management in any field."...[
more ] |
 |
Yankee
Food Service
April 2005, vol.27, No. 4
StarChefs Studio Comes To NEFS with Program
Built For Chefs & Restaurateurs
StarChefs.com, a culinary magazine,
has announced its professional program at the New England
Foodservice & Lodging Expo (NEFS) in Boston.
“StarChefs Studio is a forum for chefs and restaurateurs
seeking to build upon their professional skills and
industry know-how,” said Antoinette Bruno, chief
executive officer and Editor-inChief of StarChefs.com.
“We are delighted to partner with the New England
Foodservice and Lodging Expo to offer educational and
networking opportunities for members of the food and
hospitality industry.”
StarChefs Studio events at NEFS include
the following: [
more ] |
 |
gothamist
April, 2005
Seeing Stars
The other night, Gothamist had the most decadent dream:
in one night, we ate at Hearth, WD-50, Asiate, Public,
Cru, Sumile and Per Se. We sipped wines from all over
the world, and nibbled on delectable desserts from Spice
Market. When we woke up the next morning, we realized
that it wasn't a dream after all -- it was the StarChefs.com
annual Rising Stars Revue...
|
March,
2005 |
 |
The New England Food Service
March 2005, vol.3
New England Foodservice & Lodging Expo
Set For April 10-12
NEFS 2005 will also bring a stellar StarChefs
Studio production of kitchen demonstrations, seminars,
and panel discussion featuring rising-star and star
chefs...[
more ]
StarChefs Studio At NEFS&L
StarChefs.com, the magazine for culinary
insiders, announces its professional program at the
New England Foodservice & Lodging Expo (NEFS) in
Boston. StarChefs Studio - A Kitchen
Without Boundaries - provides the most innocative
chefs with a collaborative environment to pass their
knowledge onto the star chefs of tomorrow...[
more ] |

December, 2004 |
 |
The
Wall Street Journal
December 28, 2004
Reality Bites: Would-Be Chefs Vie for Stardom
By Erin White
Thanks to the pop-culture pull of chefs like Mr. Lagasse,
and TV shows such as "The Restaurant," the
cooking life has never seemed more glamorous -- or tempting.
Since 2000, enrollment in culinary-school degree programs
has increased 40% to around 53,000 students, according
to estimates from the Culinary Institute of America,
a top culinary school. And thousands of young people
have shelled out as much as $50,000 for culinary-school
programs, both degree and nondegree, in hopes of becoming
the next Emeril, Mario Batali, or Bobby Flay.
But
like cellists, actors, and so many other folks with
artistic aspirations, today's starry-eyed culinary graduates
face a grim reality: Good gigs are hard won. Even in
the fast-growing restaurant industry, beginning positions
are apt to be more grueling than glamorous, and typically
pay only $22,000 to $26,000 annually. Opening a fine
restaurant of one's own, meanwhile, is more prohibitive
than ever, with start-up costs hitting a million dollars
or more.
"Young people are going into culinary school, they're
paying a lot of money for tuition, and their heads are
in the clouds as to what kind of job they can get when
they get out," says Antoinette Bruno, who runs
a food Web site called StarChefs.
|
 |
CITIZEN-TIMES
Asheville, NC
December 16, 2004
Holiday entertaining help online
Need inspiration for that holiday houseparty? These
sites have ideas:
-How about some holiday recipes, with tips from professional
chefs and cookbook writers? Visit www.starchefs.com. |
 |
The
New York Times
December 7, 2004
Wines That Travel Well
BYLINE: By Jim Clarke.
Jim Clarke is the wine and spirits editor of StarChefs.com.
DATELINE: SONOMA, CALIF.
New Yorkers who want to pick up a bottle of Pillar
Rock Cabernet Sauvignon for Christmas dinner should
keep an eye out for last-minute flights to California.
They can't get the highly rated Pillar Rock at home,
and state law prohibits the winery from shipping it
to them. But the United States Supreme Court today is
hearing a trio of cases -- two from Michigan and one
from New York -- that could change that, making many
high-quality wines available nationwide and opening
up new markets for small wineries.
At issue in these cases are state laws that permit in-state
wineries to ship directly to consumers, while barring
out-of-state producers from doing so. So a Manhattanite
can have Wolffer Estate on Long Island send a case of
wine, but not Ken Wright Cellars in Oregon. This puts
two constitutional provisions in conflict: the Commerce
Clause, which allows Congress to regulate interstate
commerce, and the 21st Amendment, which ended Prohibition
and gave individual states the right to regulate the
sale of alcohol -- a right they took to heart. |
November, 2004 |
 |
THE
MIAMI HERALD November, 2004
Catch a Rising Star: Experience
the future of culinary excellence at the StarChefs Rising
Stars Revue… |
 |
St.
Petersburg Times (Florida)
November 25, 2004
Turkey Day help is just a phone call away
Is your turkey still frozen, your pie upside
down on the floor, your treasured recipes missing? Don't
panic. You can start Thanksgiving Day over with the
help of the following tips and a phone or computer.
The following Web sites can help you through the entire
meal preparation, from roasting to fixing the trimmings..
-Professional chefs and cookbook writers' tips and recipes:
http://www.StarChefs.com. |
 |
Spokesman Review (Spokane, WA)
November 17, 2004
Turkey trouble? Help just a call away
http://www.StarChefs.com/thanksgiving/2004/html/index.shtml.
Thanksgiving and holiday recipes, with tips from professional
chefs and cookbook writers, from turkey through desserts. |
 |
Poughkeepsie Journal
November 3, 2004
GOOD LIFE
Not enough time to cook a full dinner? Tired of take-out
and tacos? It's hard to cook something tasty and fun
for the family when your time is limited. Now Starchefs.com,
a Web site that features celebrity chefs, has introduced
QuickMeals -- fast and easy weeknight
recipes created by noted chefs.Subscribing to QuickMeals
gets members five new recipes each week accompanied
by a complete shopping list to get organized. Check
out QuickMeals at www.starchefs.com. |
 |
Crain's New York
Business
November 1, 2004
The job market began to percolate earlier this year.
Craigslist, for example, posted 3,000 New York openings
this past July in its retail/food/hospitality category,
compared with only 500 in July 2003. StarChefs.com
says its postings for cooks here have tripled this year
to date compared with the same period last year. Demand
is so great that StarChefs, a nine-year-old
Manhattan-based company, will host its first job fair
in April.
[
more ] |
October, 2004 |
 |
The
Miami Herald
October, 2004
Starchefs.com, an online magazine for and about food
professionals, has chosen its annual ''rising star''
winners for Miami. The selections are made by members
of the mag's New York-based editorial board, who make
eating pilgrimages around the country.
''We are not necessarily looking for the best meal
in town,'' says editor-in-chief Antoinette F. Bruno.
``We are looking for people who push the envelope.''
The 2004 Miami picks, who will be honored Nov. 17 at
the Loews Miami Beach Hotel, are Tim Andriola ( Timo),
Jeffrey Brana ( Norman's), Carmen Gonzalez ( Carmen
the Restaurant), Edgar Leal and Mariana Montero De Castro
( Cacao), Frank Randazzo and Andrea Curto-Randazzo (
Talula), Sergio Sigala ( Casa Tua), Jordi Valles ( Mosaico),
Jose Luis Flores ( OLA pastry chef), Max Santiago (
Mundo pastry chef), Chad Weller ( Rumi bar chef) and
Mark Ehrler (Loews). |
September, 2004 |
 |
Tampa Tribune (Florida)
September 22, 2004
MARY D. SCOURTES
Pour Honors
Tribune wine columnist Ken Collura, sommelier for El
Monte Sagrado resort and spa in Taos, N.M., is featured
on the StarChefs Web site, www.StarChefs.com/wine/ask_Sommelier/wine.php. |
 |
San Antonio Express-News (Texas)
September 8, 2004
Hot Off the Web
www.StarChefs.com
Star Chefs' latest issue features a
tribute to the great Julia Child. |
August, 2004 |
 |
Omaha World-Herald
August 25, 2004 IOWA;METRO;MIDLANDS;NEBRASKA;SUNRISE
EDITION
A tablet PC that's easier to swallow
Site seeing on Web
www.StarChefs.com -- Ever thought you
might be the next Emeril? Log on here for chef profiles,
cooking advice, shopping, recipes and a job guide. |
 |
Telegraph Herald (Dubuque, IA)
August 18, 2004
Julia Child will be missed
"The French Chef," "Master Chef,"
"Our Lady of the Ladle" "National treasure,"
- no matter what you call her, Julia Child was loved
and will be missed. In an interview on StarChefs,
she was asked what she was most proud of. She answered,
"I think my work with French bread. Making it possible
in the kitchen."Asked what were the most important
cooking tools one should have in the kitchen, she said,
"Knives - and know how to sharpen them. Good pots
and pans designed for use. There are so many that are
not made for practical use."And, the question I
liked best, "What is your favorite ingredient?"With
a big laugh she replied, "Butter."Well, Julia,
we wish you lots of butter and a fond "bon appetit,"
at that big banquet in the sky!
|
 |
The Atlanta Journal-Constitution
August 15, 2004
* Menus on the mind: Ever thought you might be the
next Emeril? Log on here for chef profiles, cooking
advice, shopping, recipes and a job guide. www.StarChefs.com
|
June, 2004 |
 |
Metro
Philadelphia
June 17, 2004
METRO INTERVIEW
Philly Bartender Mixes It Like It Is
"Despite being named a "Rising Star"
in Philadelphia by StarChefs, the award-winning
food service Web site, Joel Finsel; Astral Plane mixologistextraordinaire,
prefers to spend his time revising his science fiction
novel or with his fiance, Jessica James."
>You got a Rising Star award as the StarChefs
Sylk Cream Liqueur Mixologist for Philadelphia. What
was that like?
>>StarChefs is establishing themselves as the
online resource for the restaurant industry. For the
contest I had to make a drink with Sylk, which is sort
of like Bailey’s, but different because it has
whiskey in it. The event was held at the Ritz, and it
was crazy – they put me in the same category as
all these great chefs, who I got to meet. The food was
amazing. It was really nice. I felt like I was “in.”
|
 |
St. Louis Post-Dispatch (Missouri)
June 2, 2004
Get around to a dessert pizza
Strawberry season is prime time to enjoy this popular
treat. The berries are a favorite topping on fruit pizzas
-- and they're featured in both of the recipes here.
"Most people put strawberries on tarts after the
pastry is cooked," Chef Hans Rockenwagner says,
commenting about the recipe on www.StarChefs.com.
"I like to cook the strawberries because I think
they have a delightful flavor when warm, which is concentrated
as they lose moisture during baking. A nice, easy variation
is to make an apple pizza; simply replace the strawberries
with 2 apples very thinly sliced and fanned evenly over
the surface." [
more ]
|
May , 2004 |
 |
The Vancouver Sun
May 29, 2004
2004 top sites on the internet
While the World Wide Web itself is often seen as the
best guide to navigating the Internet, the vast selection
of sites one could visit is mindboggling. In an effort
to bring some coherence to the sprawl of the Net, The
Vancouver Sun presents a guide to 10,000 of the best
and most practical places to visit.
20. Cooking
http://www.StarChefs.com/ |
 |
Yankee
Food Service
May 2004, vol. 26
How To Be A "Star Chef" - It Starts
With A Little Passion
It takes more than just a love a food and cooking to
be a star chef. It takes passion.
The word "passion" has a tendency to be overused,
but in the case of Anthony Susi, Sage; Thomas John,
Mantra; Ernie Quinones, pastry chef, Mantra....[
more ] |
April , 2004 |
 |
Philadelphia
Inquirer
April 15, 2004
TABLE TALK
Chef Chat
Starchefs.com, which goes from city to city selecting
what it calls "rising star chefs," has made
its local picks. They are David Ansill (Pif), Jose Garces
(El Vez and Alma de Cuba), Dominique Filoni (Savona),
Vernon Morales of Salt, Bryan Sikora (Django), Terence
Feury (The Grill at the Ritz-Carlton), Matt Ridgway
(Lacroix at the Rittenhouse), pastry chefs Matt Maslowski
(Lacroix at the Rittenhouse) and Angela Tustin (Circa
and Plate), and mixologist Joel Finsel (Astral Plane).
They'll be honored May 18 at a reception at the Ritz-Carlton.
|
March , 2004 |
 |
Los
Angeles Magazine
March 2004
RISING STAR REVUE: You are invited to the StarChefs
Rising Star Revue at The Ritz-Carlton Marina del Rey
- one of the hottest food events of the year. Glimpse
the future of L.A. dining as you savor tastings by up-and-coming
culinary stars from the top restaurants in town..." |
January , 2004 |
 |
Birmingham News (Alabama)
January 23, 2004
DISHING WITH PETER J. IDSALL
What's new? We will be starting a Food Trail of Alabama
menu, which will be a compilation of items from three
hotels: Job you'd have if not a chef: I would be a firefighter
or language specialist. Who/what inspired your love
for cooking? The late Fritz Diehl, a German immigrant
who was a culinary arts teacher and chef at the vocational
high school I attended in Goshen, N.Y. He showed me
how many opportunities there are in this business. Your
mentor: Richard Jorgensen, who owned a very large and
successful restaurant in northern New Jersey. Favorite
food-related Web site: www.StarChefs.com |
 |
Earthlink
January 19, 2004
Cook like the pros
Combine the recipes of 100 celebrity chefs with listings
for hospitality and restaurant jobs worldwide, and you've
arrived at StarChefs-a top culinary
site for industry professionals and epicureans alike.
The site also features an email newsletter, wine forum,
culinary school search engine, and specialty features
like the For Chocolate Lovers Only
journal. Smack your lips and... |

December , 2003 |
|
Harvard
Business School Bulletin
Dec 2003 Issue
"Antoinette Bruno remains an active entrepreneur...keeping
very busy with StarChefs' new Rising Stars Revue, a
traveling event showcasing up-and-coming chefs with
a gala tasting...impressive sponsors, including KitchenAid
and Gallo." |
|
New
Hampshire Lodging & Restaurant Assocaition - Graniteur
Insights
December, 2003
The Chefs Are at the New England Foodservice
& Lodging EXPO!
This February, NEFS is bringing some of the hottest
chefs in New England to the Hynes Convention Center.
Take this unique opportunity to get a behind-the-scenes
view of some of the most innovative cooking techniques
and the latest ingredients prepared by chefs from the
finest establishments in New England.
Visit StarChefs Studio, 'A kitchen
without boundaries' where the most innovative chefs
pass their knowledge and techniques in the rising chefs
of tomorrow StarChefs Studio provides
chefs with a collaborative environment to share knowledge
and experiment with new techniques. The StarChefs
Studio program includes chef technique demonstrations,
the How to Become a Star Chef seminar, and
networking event for chefs. To learn more about the
participating chefs, visit www.nefsexpo.com
|
Octover , 2003 |
|
Seattle
Weekly.com
October 8-14, 2003
STAR-STRUCK
“Sophisticated Seattle diners-out may be puzzled
to see kitchen celebrities.The Seattle Rising Stars
event is one of four such being staged around the nation
this year..” |
 |
St
Charles Magazine
October 2003
STAR-STRUCK
“A number of local chefs have been dubbed “Rising
Stars” recently by StarChefs, a culinary Web site
that annually marks chefs to watch on its pages…” |
September , 2003 |
|
Washington
Post
September 3, 2003
“StarChefs Rising Stars Revue – food tasting
with wine pairing featuring signature dishes from local
Rising Starchefs and pastry chefs…” |

clip [968kb]

|
Radio
Clip from WTOP and Classical 103.5 WGMS in D.C.
September, 2003
Bob Madigan "Man about Town"
"The stars are so bright I should have been wearing
sunglasses. These 8 young D.C. chefs are Rising Stars
picked to be part of StarChefs Rising Stars Revue." |
August , 2003 |
|
Nation’s Restaurant News
August 25, 2003
StarChefs teams up with Kimpton for revue
"StarChefs, an online resource for information
on chefs, food trends and employment in the hospitality
industry, has launched a series of events in conjunction
with Kimpton Hotels and Restaurants to showcase the
chefs they see as rising stars…” |
June , 2003 |
 |
The
Denver Post
June 29, 2003
An edible bouquet Flowers add sweetness, nutrients
to summer dishes
Flowers and Garden Greens with Champagne Vinaigrette
Arugula adds a peppery flavor and citrus marigolds taste
as if oranges had been sprinkled into the salad, say
Clark Frasier and Mark Gaier, who serve this salad at
Arrows Restaurant, Ogunquit, Maine. Use any combination
of the following greens. Adapted by StarCStarChefs.com,
this recipe serves 6. |
 |
The Washington Post
June 11, 2003
So Long Suburbs, Hello Halibut Burgers
So she went online, saw a job description on Starchefs.com
seeking a chef for a posh lodge for wilderness adventure
travelers 70 air miles northwest of Anchorage ("It
jumped out at me," she says). She applied for the
job, sent a sample menu and told her husband, Paul,
and two sons, Patrick and Andrew, it was something she
really wanted to do. She got the job. Then Andrew, 20,
decided he wanted to go too, so he applied for and got
a job as a lodge assistant. |
May, 2003 |
 |
Nation's
Restaurant News
May 19, 2003
James Beard Awards honor industry's best; News;
13th annual James Beard Foundation Awards gala celebrates
culinary arts
The awards, which were broadcast on the World Wide Web
by starchefs.com, also will be featured
in an hour-long show on the A&E network on June
28.
|
 |
The
Boston Globe
May 8, 2003
GO! THURSDAY / CHRISTOPHER MUTHER;
THERE'S GONNA BE A RUMBLE TONIGHT< AND MICHAEL SAUNDERS
Keeping up with Boston's budding culinary talent is
about as difficult as finding a surgical mask in Hong
Kong. It seems that every week a new restaurant is opening
and a new cook is mastering a reduction of this or a
confit of that. Tonight, we make it easy for you. A
group of Boston's rising chefs are at the Hotel Marlowe
in Cambridge, serving up their signature dishes. Ana
Sortun from Oleana has shrimp saganaki, Thomas John
from Mantra cooks marinated scallops with palm hearts,
and Mark Allen from Le Soir serves rock shrimp ceviche.
For the full roster, go to www.starchefs.com/rising
stars. The tasting takes places from 7 to 9 p.m.; tickets
are $60 each. |
 |
The
Cincinnati Enquirer
May 7, 2003
Sips: Wine
The eWineBook is available to anyone on the Web at www.ewinetower.com.
Even if you don't plan on visiting the restaurant any
time soon, take some time while surfing the Web to visit
this approachable, informative site.
To combine a new technology (PC tablets and wireless
Internet connection) with wine was a dream come true
for this wine wonk.
www.starchefs.com
|
April, 2003 |
 |
Boston
Herald
April 30, 2003
“Culinary stars shine… StarChefs Rising
Star Revue introduces the Boston-area chefs it named
as up-and-coming talents…” |
 |
The
Patriot Ledger (Quincy, MA)
April 16, 2003
FOOD BRIEFS
Up and coming cooks
The Rising Star Revue, a walk-around tasting event to
showcase the dishes of Boston's Rising Star chefs, takes
place from 7 to 9 p.m. May 8 at the Hotel Marlowe, 25
Edwin H. Land Boulevard, Cambridge.
Guests can meet the chefs and enjoy wine pairings chosen
by the chefs. Tickets are $60, and available at www.StarChefs.com.
|
|
Boston
Globe
April 2003
“Star Search. Keeping up with Boston’s
budding culinary talent… a group of Boston’s
rising chefs are at the Hotel Marlowe in Cambridge,
serving up their signature dishes…” |
March, 2003 |
 |
St.
Louis Post-Dispatch (Missouri)
March 29, 2003
PREPARED WONTON WRAPPERS SIMPLIFY THESE SAMOSAS
COOKBOOK AUTHOR Gillian Duffy takes a simpler approach
to making samosas by using prepared wonton wrappers.
This recipe, adapted from her book "Hors d'Oeuvres"
(William Morrow, 1998), was featured on the Web site
www.starchefs.com.
SPICY POTATO-SAMOSA WONTONS |
 |
Tulsa
World (Oklahoma)
March 12, 2003
You can't catch the gingerbread man
This recipe, from www.starchefs.com,
was created by cookbook author, Darina Allen. The Guinness
helps tenderize the meat and imparts a distinctive malty
flavor. This recipe tastes even better a day or two
after it is made, according to the site.
|
 |
Times
Herald (Port Huron, MI)
March 3, 2003
Class teaches toddlers how to prepare simple
dishes with supervision
Many Web sites offer tips and recipes on cooking with
children. A sampling:
Star Chefs: www.starchefs/kids/
|

December, 2002 |
 |
Calgary
Herald (Alberta, Canada)
December 7, 2002
The dish on Vegas's hottest restaurants
For the dish on celebrity chefs and their designer restaurants
in major cities, go to http://starchefs.com
and click on Chefs. You'll find more on on Las Vegas
at the city's official tourism site -- www.lasvegas24hours.com.
|
November, 2002 |
 |
Providence
Journal-Bulletin (Rhode Island)
November 27, 2002
Help is just a phone call -- or mouse click
-- away
www.starchefs.com has a Turkey Tips
page with ideas from professional chefs and cookbook
writers for turkey-cooking methods, stuffings, gravies,
side dishes and desserts for holiday feasting. |
 |
Toronto
Star
Book dinner in Vegas via the Net
Book dinner in Vegas via the Net
For the dish on several dozen celebrity chefs and their
designer restaurants, not only in Vegas but in other
major cities around the globe, go to http: //starchefs.com
and click on Chefs. |
September, 2002 |
 |
Florida
Times-Union (Jacksonville, FL)
September 20, 2002
O'Charley's: Area's first at Regency
When traveling, use the Internet to get some restaurant
advice. One place to go is www.starchefs.com.
Click the 'Your Chance to Be The Critic' button and
it will take you to a message board that has reviews
of restaurants in New York, Boston, Washington, Napa
Valley and San Francisco.
|
July, 2002 |
 |
Forbes.com
July, 2002
Wine & Food Feature
Ten Cooks With Heat
Even in the midst of an ongoing economic slump. Americans
have not renounced going out to dinner. In fact, the
restaurant industry’s projected sales for 2002
are $408 billion, up 4% from last year.
This robust appetite for restaurant food is just one
face of American’s growing interest in all things
culinary. Last year, the Food Network attracted more
than 50 million viewers. As Americans have become increasingly
food conscious, we’ve also witnessed the rise
of a new kind of celebrity, the celebrity chef. In 1995,
the Web site starchefs.com was born.
The site, which provides the biographies and recipes
of high-profile chefs, records ten million hits per
month. |
June, 2002 |
 |
Chicago
Sun-Times
June 19, 2002, South Edition
TASTINGS AROUND TOWN
New in Brew
Scott Tyree, sommelier of TRU, is this month's expert
on ebay.com's new feature, "Ask the Sommelier."
The joint partnership between Star Chefs and ebay is
set up to allow visitors on either site to ask questions
and have them answered by one of the industry's top
professionals. Log on to www.starchefs.com/cgi-bin/wine.pl
or www.ebay.com and ask Tyree your wine question.
|
 |
Providence
Journal-Bulletin (Rhode Island)
June 19, 2002
AT THE MARKET - Near Eastern shop filled with
alluring treats
From Starchefs.com by Melissa Kelly,chef
at the Old Chatham SheepherdingCompany Inn in Old Chatham,
N.Y. |
May, 2002 |
 |
The
Atlanta Journal and Constitution
May 2, 2002
FOOD ONLINE
Something special: Check out the recipes on this site
inspired by the mothers of celebrity chefs and cookbook
authors. www.starchefs.com/MothersDay/98/menu.html
|
April, 2002 |
 |
Birmingham
Post
April 1, 2002
CULTURE: BOB HAS A PASSION FOR FOOD AND FILM;
†MIKE DAVIES MEETS A DIRECTOR WHO FEEDS THE STOMACH
AS WELL AS THE SOUL
Babettes's Feast. Eat Drink Man Woman. What's Cooking.
Big Night. These are food movies. Dinner Rush on the
other hand is a restaurant movie.
So insists New York Italian Bob Giraldi. And he should
know the difference. After all he's not only the director,
he owns Gigoni's, the TriBeca restaurant in which it
was made. Francis Coppola has a vineyard, Giraldi has
restaurants. Quite a few actually. Most in New York
and all of them high on America's top awards list, including
the internationally renowned Vong which has a sister
establishment in London.
Inheriting his passion for food from his mother, chef
and cook book author Minnie, now 90 but still capable
of whipping up a mouthwatering feast, in 1996 Giraldi
founded StarChefs, an awardwinning
web site featuring celebrity chefs and cookbook authors.
But the restaurateur business is only the tip of the
Giraldi success story. The New Jersey born 63year-old
started his career in the advertising business as an
art director and creative director at Young & Rubicam
before, finally having had enough of the unattractive
lying and manipulation of the corporate agency suits,
he jumped ship in 1970 and joined a smaller outfit. |
 |
The
Times Union (Albany, NY)
April 11, 2002
Olive it upBy RUTH FANTASIA
Tapenade in Denver
Panzano Chef Jennifer Jasinski's savory tapenade is
served as a topping for crusty, rustic bread or as an
accompaniment to fish or poultry. From http://www.starchefs.com.
|
December, 2001 |
 |
The
Associated Press
December 14, 2001
December 17, 2001
Holiday cooks can find help on phone hot lines
and online
-http://www.starchefs.com offers holiday
recipes, with tips from professional chefs and cookbook
writers, from turkey through desserts. |
November, 2001 |
|
The
Daily News of Los Angeles
November 21, 2001
Natalie Haughton, Food Editor
www.starchefs.com offers Thanksgiving
and holiday recipes, with tips from professional chefs
and cookbook writers, from turkey through desserts. |
 |
Plain
Dealer (Cleveland, Ohio)
November 21, 2001
Cooking help on the Internet
Star Chefs
Thanksgiving and holiday recipes with tips from professional
chefs and cookbook writers, from turkey through desserts.
Web site: www.starchefs.com
|
 |
The Record (Bergen County, NJ)
November 21, 2001
FRESH AT THE FINISH;
OUR GUIDE FOR AVOIDINGCOOK'S BURNOUT
Online: www.globalgourmet.com/food /special/thanksgiving/index.html
www.starchefs.c om/Turkey/tips.html
www.norbest.com www.honeysuc klewhite.com www.butterball.com
www.eatturkey.com
|
 |
Pittsburgh Post-Gazette (Pennsylvania)
November 19, 2001
HOT-LINE LIFELINES FOR HOLIDAY COOKS
* http://www.starchefs.com offers Thanksgiving
and holiday recipes, with tips from professional chefs
and cookbook writers, from turkey through desserts |
 |
St.
Louis Post-Dispatch (Missouri)
November 19, 2001
POTATOES
Adapted from "Julia and Jacques Cooking at Home,"
by Julia Child and Jacques Pepin (Knopf, 1999) and www.starchefs.com.
Julia Child recommends topping her mashed sweet potatoes
with homemade marshmallows. Making marshmallows isn't
difficult, but you'll need a stand mixer and a candy
thermometer.
|
 |
Chattanooga
Times Free Press (Tennessee)
November 18, 2001
Talk lines provide specialists to answer cooks'
questions
* www.starchefs.com offers Thanksgiving
and holiday recipes, with tips from professional chefs
and cookbook writers, from turkey through desserts.
mashed potatoes. |
 |
Orlando
Sentinel (Florida)
November 18, 2001
NEED HELP?
Holiday entertaining guide.
starchefs.com
Offers holiday recipes, with tips from professional
chefs and cookbook writers.
|
 |
Pittsburgh
Post-Gazette (Pennsylvania)
November 15, 2001
HOT LINES, ONLINE LIFELINES FOR HOLIDAY COOKS
* http://www.starchefs.com offers Thanksgiving
and holiday recipes, with tips from professional chefs
and cookbook writers, from turkey through desserts.
|
|
Sun-Sentinel
(Fort Lauderdale, FL)
November 15, 2001
CULINARY HELP ONLY A CALL OR CLICK AWAY
Etc.: www.starchefs.com offers holiday
recipes, with tips from professional chefs and cookbook
writers, from turkey through desserts; www.southernfood.about.com
offers Thanksgiving recipes and turkey information. |
|
Telegram
& Gazette (Massachusetts)
November 14, 2001
Give books to cooks on your gift list
- www.starchefs.com offers Thanksgiving
and holiday recipes, with tips from professional chefs
and cookbook writers, from turkey through desserts.
|
 |
Deseret
News (Salt Lake City, Utah)
November 13, 2001
Got a turkey of a question? Surf Net or call
-- www.starchefs.com offers Thanksgiving
and holiday recipes, with tips from professional chefs
and cookbook writers, from turkey through desserts. |
 |
The
Associated Press
November 9, 2001
November 12, 2001
Holiday cooks can find help on phone hot lines
and online
-http://www.starchefs.com offers Thanksgiving
and holiday recipes, with tips from professional chefs
and cookbook writers, from turkey through desserts. |
October.
2001 |
|
Canadian
Press Newswire
October 1, 2001
Cheers
October 1, 2001
The Associated Press
October 1, 2001
Windsor Star
October 3, 2001
Knoxville News-Sentinel (Tennessee)
October 10, 2001
The Guardian (Charlottetown)
October 3, 2001
METRO
October 4, 2001
BC cycle
October 5, 2001
The Associated Press
October 8, 2001
Windows of Hope.
When the World Trade Towers were destroyed Sept. 11,
counted among the missing were 78 employees of the award
winning Windows on the World and uncounted numbers of
food service personnel working in many corporate dining
rooms and small food service establishments in the complex.
In order to assist the families of the food service
victims, Windows owner David Emil, executive chef Michael
Lomonaco, chef and co-owner of NYC's Beacon Waldy Malouf,
and chef and co-owner of NYC's Quest Tom Valenti have
established the Windows of Hope Family Relief Fund,
a 501 (c) 3 charitable fund. Restaurants and owners
have been asked to donate a portion of their Oct. 11
proceeds to the fund, but if this reaches you too late
for that, you're asked to contribute to this international
effort to help secure the futures of these victims'
loved ones by making a donation to create a fund that
will provide immediate emergency aid as well as future
scholarships and funds for the families of the victims.
(An information website, windowsof hope.org, is currently
being built. For a complete listing of participating
restaurants, log on to www.starchefs.com.)
|
September.
2001 |
|
Sun-Sentinel
(Fort Lauderdale, FL)
September 27, 2001 Thursday Broward Metro Edition
MAKING FLAVORED VINEGARS EASY, BUT RICE VINEGAR
BEST LEFT TO PROS
Q. What are your favorite food Web sites? -- Nancy Loft,
Hillsboro Beach
A. Here are some of my favorites. They are full of food
information, recipes and links so you can go ingredient
shopping: www.cookingvillage .com; www.creativeseasoning
.com; www.cyberdiet.com; www.digitalchef.com; www.epicurious.com;
www.globalgourmet.com; www.kitchenlink.com; www.mealsforyou.com;
www.starchefs.com; www.veg web.com;
www.foodline.com; www.opentable.com.
|
August.
2001 |
 |
Detroit Free Press
AUGUST 5, 2001
NETWATCH: WHAT EVERYBODY ELSE IS DOING ONLINE
WHAT ARE NET USERS SEARCHING FOR?
Top momentum-building search terms this week at Google,
www.google.com, and the Free Press' best explanation:
Most popular recipes at StarChefs,
www.starchefs.com
1. Tuna Tartar on a Plate of Beets with Horseradish
2. Grilled Lamb Chops Scottaditti with Pom Pom Mushrooms,
Garlic Confit and Mint
3. Tuna Spring Roll with Soybean Coulis
4. Broiled Cod in Miso Sauce
5. Grilled Chilled Christophine Sopa con Rellenitos
de Cabrito Queso
6. Hot Fiddlehead Fern & Lobster Salad
7. Penne with Gorganzola, Walnuts and Spinach
8. Grilled Chicken Cobb Salad
9. The Best and Simplest Green Salad
10. For Chocolate Lovers Only: Chocolate Mint Chocolate
Chip Ice Cream
|
July.
2001 |
 |
The
Post and Courier (Charleston, SC)
July 25, 2001
Local restaurants win awards from top wine
magazine
Food links on the Web
StarChefs - www.starchefs.com |

|
Business
Week
July 16, 2001
BUSINESSWEEK INVESTOR; Women & Money; Number
3741; Pg. 86 e2
For Antoinette Bruno, CEO of a struggling dot-com
serving the restaurant industry, stumbling upon the
women of 8 Wings Enterprises late last year was a godsend.
Bruno's company, StarChefs, was sorely
in need of cash. But the regular sources of venture
capital had all but dried up, and to make matters worse,
Bruno had just been denied a chance to plead her case
at Springboard, a quarterly event that lets women entrepreneurs
pitch for funding to a roomful of potential investors.
[more page1/page2] |
 |
Nation's
Restaurant News
May 28, 2001
Companies harness fun, games to train employees
Games2Train.com works with a variety of industries but
also has partnered with Starchefs.com
to provide training games on its Web site and is working
with Tarrytown, N.Y.-based Elliot Solutions LLC, a human
resources and consulting firm for hospitality companies. |
 |
The
Atlanta Journal and Constitution
May 24, 2001
e-FOOD;
Short order: NEWS, NOTES AND IDEAS
There are tons of kid-food sites on the Internet, but
StarChefs' section on what celebrity
chefs and cookbook authors feed their own is especially
good.
Learn what Mario Batali, Lynn Fredericks, Joan Nathan
and others cook to tempt the kids. They provide recipes,
menus and a bit of kid-feeding philosophy. If, however,
your offspring still resist all attempts at making them
mini-epicures and still favor Big Macs or PB&J ---
quit worrying. They still can become president of the
United States. See starchefs.com/kids/kids_meals/html/index.html.
|
 |
Bristol
Evening Post
May 19, 2001
What's cooking?;
†Food Matters
IF you hanker to know just what the country's culinary
kings are up to, just click on www. starchefs.
com This fun site will let you peek into Todd English's
kitchen, or check what's cooking in the world of Robert
Del Grande. And there's all sorts of other information
on the menu, from 'Gingerbread Workshops' to 'Hunger
Relief', and even a job-finder section for wannabe Naked
Chefs. |
 |
Semana
May 11, 2001
En l nea; sitios electr nicos y servicios de
Internet; TT: On line.; TA: Web sites and Internet services;
Art culo Breve; Columna
Est embarazada y a punto de dar a luz? Este sitio le
cuenta todo lo que quiere y lo que no quiere saber sobre
tener un hijo. Tambi n le ofrece una gu a para los primeros
cuidados de la infancia. Si usted se inscribe y pone
la edad exacta de su hijo/hija, a trav s de su correo
electr nico recibir recomendaciones de lo que tiene
que hacer en cada momento para un buen desarrollo del
ni o.
www.starchefs.com
Hoy los cocineros no s lo est n en la cocina sino que
han construido un enorme imperio con programas de televisi
n, sitios en la Web y publicaciones de libros. Si quiere
realizar un viaje culinario y conocer los men s que
proponen los mejores chefs de restaurantes del mundo,
este es su sitio en la Web. Tiene recetas y los ingredientes
apropiados para cada plato. Adem s ofrece una gu a de
vinos de acuerdo al platillo.
|
 |
Rochester
Democrat and Chronicle
May 8, 2001
Cookbook awSweet and sour winners
It was the Oscars of the cookbook world, times two.
The International Association of Culinary Professionals
and the James Beard Foundation both held award ceremonies
last month for the best books on food, beverages and
restaurants published during 2000.
For a complete listing of winners, visit:
www.iacp.com
www.starchefs.com/JamesBeard
- KAREN MILTNER
ards
|
April,
2001 |
|
Nation's
Restaurant News
April 9, 2001
L.A., New York top Beard Foundation Awards
announce nominee list.
"Rising Star Chef" nominees, who must be 30
years old or younger, were Eric Aubriot of Restaurant
Aubriot in Chicago; Ludovic Lefebvre of L'Orangerie
in West Hollywood, Calif.; Amanda Lydon, formerly of
Truc in Boston; James McDevitt of Restaurant Hapa in
Scottsdale, Ariz.; and Galen Zamarra of Bouley Bakery
in New York.
Pastry chef nominees were Karen Barker of Magnolia Grill
in Durham, N.C.; Florian Bellanger of Le Bernard in
New York; Gale Gand of Tru in Chicago; Amy Scherber
of Amy's Bread in New York; and Sherry Yard of Spago
Beverly Hills.
The full list of nominees can be found on the World
Wide Web at http://starchefs.com/JamesBeard/awards/2001/list.html.
|
March,
2001 |
 |
The
Dallas Morning News
March 21, 2001
'Cookin' With Carol' up
for Beard Award
Cookin' With Carol, the cable TV show hosted by cooking
teacher Carol Ritchie of Arlington, is a nominee in
this year's James Beard Foundation Awards.
To check out the complete list of nominees, see the
Web site at www.starchefs.com.
Nominees for the food world's other big awards, the
International Association of Culinary Professionals
cookbook awards, will be announced next week.
Food staff
|
|
CBS
Market
March 10, 2001 Watch
Women-led firms seek venture funds
NEW YORK (CBS.MW) -- As women's roles grow in the business
world, their impact is being felt both on companies
seeking funding and on the venture capitalists who work
with them.
Other businesses presenting this week include online
payment specialist Cyota; culinary site StarChefs.com
and toymaker GetRealGirl.
|
 |
Richmond
Times Dispatch (Virginia)
March 7, 2001
FRONT BURNER
The CD-ROM version is fun and has the added treat of
the author describing techniques from braiding challah
bread to filling wonton wrappers, and audio segments
from www.StarChefs.com featuring six
chefs from around the country. You also will find handy
links to food-related Web sites. Tip: Use a pastry blender
to make even slices when cutting hard-cooked eggs or
a stick of butter. "Anybody can make you enjoy
the first bite of a dish, but only a real chef can make
you enjoy the last." -- Francois Minot For previously
published recipes, look in the Archives at www.archivesva.com
or call (804) 649-6224. |
|
Charleston
Gazette (West Virginia)
March 04, 2001
FOOD NOTES
How to cook
Here's a cool idea: Turn on your computer or laptop
in the kitchen, pop in the "How to Cook Everything"
CD and listen to Mark Bittman tell you exactly how to
make gnocchi, truss a bird or fillet a fish.
Bittman's award-winning "How to Cook Everything:
Simple Recipes for Great Food" (Hungry Minds Inc.)
offers a bonus with its 1,500 recipes and useful cooking
tips and techniques: a CD-ROM with the latest special
edition of the cookbook for $ 39.95.
The CD-ROM version is fun and has the added treat of
the author describing techniques from braiding challah
bread to filling wonton wrappers, and audio segments
from StarChefs.com featuring six chefs
from around the country. You also find handy links to
food-related Web sites.
|
 |
Grand
Forks Herald
March 3, 2001
SMORGASBORD
How to cook everything
Here's a cool idea: Turn on your computer or laptop
in the kitchen, pop in the How To Cook Everything CD
and listen to Mark Bittman tell you exactly how to make
gnocchi, truss a bird or fillet a fish.
Bittman's award-winning How To Cook Everything: Simple
Recipes for Great Food (Hungry Minds Inc.) offers a
bonus with its 1,500 recipes and useful cooking tips
and techniques: a CD-ROM with the latest special edition
of the cookbook for $39.95.
The CD-ROM version is fun and has the added treat of
the author describing techniques from braiding challah
bread to filling wonton wrappers, and audio segments
from StarChefs.com featuring six chefs
from around the country. You also find handy links to
food-related Web sites.
|
|
The
Patriot Ledger (Quincy, MA)
March 3, 2001
Recipe FOR success
"It's sometimes easier -- especially for boys --
to talk about emotions when they're doing something
else and when they have a sense of accomplishment,"
says Fredericks, a columnist on family food for StarChefs.com
and Disney's Family.com. |
February,
2001 |
 |
Detroit
Free Press
Feb 27, 2001
'How To Cook Everything';
travel-education program for chefs
HOW TO COOK
Here's a cool idea: Turn on your computer or laptop
in the kitchen, pop in the "How To Cook Everything"
CD and listen to Mark Bittman tell you exactly how to
make gnocchi, truss a bird or fillet a fish. Bittman's
award-winning "How To Cook Everything: Simple Recipes
for Great Food" (Hungry Minds Inc.) offers a bonus
with its 1,500 recipes and useful cooking tips and techniques:
a CD-ROM with the latest special edition of the cookbook
for $39.95.
You will find nearly everything in the cookbook, minus
a few menu suggestions, on the CD. Like the book, which
can be thought of as a kitchen manual, the CD-ROM doesn't
have flashy, glossy food photos _ only a few generic
food photos in the background with the same useful step-by-step
instructions.
The CD-ROM version is fun and has the added treat of
the author describing techniques from braiding challah
bread to filling wonton wrappers, and audio segments
from StarChefs.com featuring six chefs
from around the country. You also find handy links to
food-related Web sites.
|
|
Milwaukee
Journal Sentinel (Wisconsin)
February 25, 2001
Mouse in the house
Those planning St. Patrick's Day parties may want to
check out www. starchefs.com for a
few suggestions from Irish cookbooks.
|
 |
The
New York Times
February 21, 2001
Where to Taste, and Learn,
in New York
GUSTIBUS AT MACY'S -- has a number of wine
classes taught by sommeliers from around the city. "Greek
Wine and Mezze" is taught by Jim Botsacos and John
Pardalis from Molyvos; "Artisanal Sake" by
Roger Dagorn, the wine director at Chanterelle; and
"Spanish Sherries, Tapas and Spanish Cheese"
by Steve Olson of Libations, a wine importer. Classes
are $90. Information from (212) 439-1714 or www.starchefs
.com (there is a link to De Gustibus). |
|
Nation's
Restaurant News
February 12, 2001
E-business exec, concept changes may impact
industry's confidence
Foodgalaxy.com has agreed to partner with Starchefs.com
to provide Web-based training and with iSeatz.com, the
Internet restaurant reservations network, Douthett noted.
|
|
PR
Newswire
February 12, 2001
AlleyCat News Selects Top Northeast Companies
to Present at Fourth Annual Alley to the Valley Conference
Selected by the conference lead sponsors and the staff
of AlleyCat News, the presenting companies were chosen
based on the strength of their business plans, power
of their management teams and uniqueness of the product
or service:
* StarChefs.com (http://www.starchefs.com),
New York, NY |
January,
2001 |
|
The
Post via U-Wire
University Wire
Jan 18, 2001
Web watch: Sites to tantalize any taste bud
By Eric Schwartzberg, The Post
"Starchefs" (www.starchefs.com)
bills itself as the place to be "If you like food.
A lot." The site more than lives up to its title,
presenting features geared to the more seasoned chef.
Its "Super Bowl party 2001" section offers
recipes for, among other recipes, "Smoked Salmon
Pizza with Mascarpone Cheese And Capers." Hey,
who says every football fan is happy with only beer
and pretzels?
|
|
The
Bradenton Herald
Jan 8, 2001
THE LONG AND SHORT SUCCESSES OF BOB GIRALDI
The script of "Dinner Rush" was tailor-made
for Giraldi, a New Jersey native and owner of 13 restaurants
in Manhattan. He and partner Phil Suarez changed the
location from Chicago to the Big Apple to better reflect
their own personal backgrounds, and Patti Greaney, Giraldi's
partner in a food Web site (www.starchefs.com),
joined as co-producer with Lou DiGiaimo. Using the same
crew he uses for commercials, Giraldi shot the independent
film in 21 days. |
|
Fortune
Jan 8, 2001
Michel Nischan
Chef Chat www.starchefs.com The site
features today's best chefs with bios, recipes, and
menus. There are also job postings and links to companies
doing something innovative in the industry. |
|
Ethnic
NewsWatch
Filipino Reporter
Jan 3, 2001
Guide to festive family dining
Lynn Fredericks is an award-winning pioneer in the field
of educating
families and school children about food and nutrition.
Her work with Dr. Antonio Demas and the Food Studies
Institute in New York won her a 2001 PRIDE award for
her contribution to the New York City pubic school community
in the area of family nutrition. Her acclaimed cookbook.
Cooking Time Is Family Time, was published in 1999,
and has resulted in her development of family cooking
education programs nationwide. She has appeared on such
national television shows as NBC's Today Show and Cooking
Live, as well as numerous local radio and television
programs around the United States.
She has created family-focused educational cooking programs,
materials, promotional campaigns, and editorial features
for Wegmans' supermarkets, Disney's Family.com, Lechters
ThinkKitchen.com, New York City Public School
District Two, The Urban Family Institute, StarChefs.com,
Tupperware, Reynolds Oven Bags, 3-M Post-It Flags, O-Cello
Sponge Scrubbers, French's Mustard, and The National
Pasta Association. |

December, 2000 |
|
The
Associated Press
Dec 25, 2000 FAMILY 12-25; A recipe
for quality time with your kids
For many families, the kitchen has become the living
room. A lot of time is spent in there cooking, cleaning
and doing homework at the table.
It also can be a great place for family fun, communication
and education.
"The kitchen is the heart of a home," says
Lynn Fredericks, the author of "Cooking Time Is
Family Time" (William Morrow) and a columinist
on family food for StarChefs.com and
Disney's Family.com.
|
 |
Time
Magazine
Dec 25, 2000
Holiday Bake-Off;
You'll find plenty of cooking sites on the Web, but
they don't all pass the cinnamon taste test
A search for "recipes" on Yahoo turned up
dozens of cooking sites, ranging from starchefs.com,
which features the likes of Alice Waters and Jean-Georges
Vongerichten, to yumyum.com, which caters to college
students on a budget. Many off-line favorites have companion
sites like bettycrocker.com, cooksillustrated.com and
foodtv.com. There's even a Weird and Different Recipes
site, offering spider salad and curried kangaroo tail.
|
|
The
Associated Press
Dec 15, 2000
Dec 18, 2000
Chattanooga Times Free Press
(Tennessee)
Dec 22, 2000
Help for holiday cooking, on phone hot lines and
online
-http://www.starchefs.com has a
Turkey Tips page with ideas from professional chefs
and cookbook writers for turkey-cooking methods, stuffings,
gravies, side dishes and desserts for holiday feasting.
-http://www.southernfood.about.com offers holiday recipes,
and turkey information and hints.
|
April,
2000 |
|
Brill's
Content
April 2000 BEST OF THE WEB 2000: FOOD
“In ‘Love Potions’ a special cocktail
feature that StarChefs ran just before Valentine’s
Day, a small editor’s note warned: ‘Beware
not to overdose… you want to inspire desire without
compromising performance!” Perhaps those words
sum up this website: hip, passionate and a bit daring.
We found StarChefs to be the Best Celebrity Chef Site” |

1999 |
|
The
New York Times
What’s Cooking in Virtual Kitchens
“ StarChefs is one of the most entertaining and
easiest to use of the emerging culinary sites online.
And it seems that cyberspace, that impossibly crowded
computer web of information, is rapidly developing a
sense of taste.” |

November, 1998 |
|
The
Wall Street Journal
Nov 12, 1998
Chefs serve up favorite food sites
“ What really gets the sauces boiling for these
chefs are sites that cater to the serious foodie…
with that in mind, here are some picks from our Web-surfing
chefs:”
|
II. StarChefs Job Finder Press Kit |
June,
2006 |
 |
New
York Magazine
June 12, 2006
Watching the Clock
Chef Lesley Covitz, 29, sous-chef, Il Buco
9:36 DOWNSTAIRS OFFICE Check lunch and dinner reservations
for regulars and VIPs, and decide how much food to prep.
Change into chef jacket. Check e-mail from friends and
weekly StarChefs newsletter. Look at
last night’s menu and decide on today’s
lunch menu.
|
February,
2006 |
 |
MSN
February 1, 2006
10 Most Fun Jobs
Wine Taster
It's fun because: Employed by restaurants to
recommend wines for their wine lists, wine tasters (also
known as sommeliers or wine stewards) not only get to
spend the day tasting the finest reds and whites around,
but they can actually answer any question about their
job with, "You know that movie Sideways?"
The not-so-fun side: It's not enough
to have "likes to drink" or "can hold
my liquor" on one's résumé. The job
of a steward is to taste -- not actually drink -- wine;
it requires extensive practice and training about making
wine and judging its color, aroma, flavor and body.
The payoff: According to a 2005 starchefs.com
survey of sommeliers, the average reported salary was
$52,700. |
Nobvember,
2005 |
 |
CRAIN'S
November 7-13, 2005
Pastry chef famine eats at NY
The number of New York
City pastry cook positions listed on StarChefs.com
through October of this year reached 705, compared with
80 for the same period last year. The increase in postings
reflects in part the large number of restaurant that
have opened this year compared with the number that
have closed. But pastry chef agree that there are many
other reasons behind the shortage of professionals.
--Although salaries for pastry chefs are rising, their
take is still 10% less than what executive chefs make.
Pastry chefs typically earn between $46,000 and $57,000
a year, according to StarChefs.com.
Lower-ranked pastry cooks earn approximately $8 an hour.
[ more 1
2
3
] |
October,
2005 |
 |
San Francisco Weekly Online
October, 2005
StarChefs.com JobFinder
Career Fair
Find your dream job in the restaurant and hospitality
industry. Market yourselve to a diverse group of top
hospitality employers all in one day inculuding Ritz-Carlton,
WolfGang Puck, Campton Place .... [more] |
September,
2005 |
 |
USA
TODAY
September 12, 2005
Now hiring: New Orleans food workers
Websites help in job searches
… job bank at www.starchefs.com
has nearly 100 listings, including positions with top
restaurants in New York, but applicants have been slow
to emerge. [
more ] |
May,
2005 |
 |
Yankee
Food Service
May 2005, vol 27, No. 5
StarChefs Kitchen Combat: Battle of the Sexes
Two teams made up of Boston's top chefs faced off in
the StarChefs culinary showdown at
the recent April New England Foodservice and Lodging
Show held at the new Boston Convention and Exhibition
Center. Once the mystery ingredient was revealed, the
opposing teams had one hour to....[
more ] |
April,
2005 |
 |
New
York Times
April 20, 2005
Star Chefs, an online resource
for information about chefs, their recipes and techniques,
will celebrate its 10th anniversary on Tuesday with
a tasting of food by 15 chefs at Flatiron Studio... |
 |
New
York Post
April 20, 2005
Manhattan's hottest new Chefs will be honored
at the Flatiron Studio on Tuesday from 7 to 9 p.m. for
the annual Rising Stars Review. |
 |
The
Boston Globe
April 20, 2005
Chefs bring their expertise to Harvard
CAMBRIDGE -- Harvard Business School students got a
lesson in empire building last week, when three nationally
known New York-based restaurateurs talked about the
philosophy, commitment, and money it takes to turn a
chef into a ''brand."
At a panel discussion sponsored by the online magazine
StarChefs, Mario Batali, Lidia Bastianich, and Drew
Nieporent told about 150 students and industry representatives
that the crucial ingredients for such success are integrity,
creativity, and, of course, savvy business decisions.
The panel, called ''The Branding of a Chef," was
part of the New England Foodservice and Lodging Exposition
and Convention.
Antoinette Bruno, the CEO of StarChefs.com
and a graduate of HBS, asked the restaurateurs how they
would look upon a job applicant with a Harvard MBA.
The pedigree is impressive, panelists agreed, but anyone
would still need to learn the field, and be willing
to do anything the lowest-paid employee does. ''If you
want to run a bakery, you need to learn how to bake
bread," Batali said. ''An MBA is not the shoehorn
into upper management in any field."...[
more ] |
 |
Yankee
Food Service
April 2005, vol.27, No. 4
StarChefs Studio Comes To NEFS with Program
Built For Chefs & Restaurateurs
StarChefs.com, a culinary magazine,
has announced its professional program at the New England
Foodservice & Lodging Expo (NEFS) in Boston.
“StarChefs Studio is a forum for chefs and restaurateurs
seeking to build upon their professional skills and
industry know-how,” said Antoinette Bruno, chief
executive officer and Editor-inChief of StarChefs.com.
“We are delighted to partner with the New England
Foodservice and Lodging Expo to offer educational and
networking opportunities for members of the food and
hospitality industry.”
StarChefs Studio events at NEFS include
the following: [
more ] |
 |
gothamist
April, 2005
Seeing Stars
The other night, Gothamist had the most decadent dream:
in one night, we ate at Hearth, WD-50, Asiate, Public,
Cru, Sumile and Per Se. We sipped wines from all over
the world, and nibbled on delectable desserts from Spice
Market. When we woke up the next morning, we realized
that it wasn't a dream after all -- it was the StarChefs.com
annual Rising Stars Revue...
|
March,
2005 |
 |
The New England Food Service
March 2005, vol.3
New England Foodservice & Lodging Expo
Set For April 10-12
NEFS 2005 will also bring a stellar StarChefs
Studio production of kitchen demonstrations, seminars,
and panel discussion featuring rising-star and star
chefs...[
more ]
StarChefs Studio At NEFS&L
StarChefs.com, the magazine for culinary
insiders, announces its professional program at the
New England Foodservice & Lodging Expo (NEFS) in
Boston. StarChefs Studio - A Kitchen
Without Boundaries - provides the most innocative
chefs with a collaborative environment to pass their
knowledge onto the star chefs of tomorrow...[
more ] |

December, 2004 |
 |
The
Wall Street Journal
December 28, 2004
Reality Bites: Would-Be Chefs Vie for Stardom
By Erin White
Thanks to the pop-culture pull of chefs like Mr. Lagasse,
and TV shows such as "The Restaurant," the
cooking life has never seemed more glamorous -- or tempting.
Since 2000, enrollment in culinary-school degree programs
has increased 40% to around 53,000 students, according
to estimates from the Culinary Institute of America,
a top culinary school. And thousands of young people
have shelled out as much as $50,000 for culinary-school
programs, both degree and nondegree, in hopes of becoming
the next Emeril, Mario Batali, or Bobby Flay.
But
like cellists, actors, and so many other folks with
artistic aspirations, today's starry-eyed culinary graduates
face a grim reality: Good gigs are hard won. Even in
the fast-growing restaurant industry, beginning positions
are apt to be more grueling than glamorous, and typically
pay only $22,000 to $26,000 annually. Opening a fine
restaurant of one's own, meanwhile, is more prohibitive
than ever, with start-up costs hitting a million dollars
or more.
"Young people are going into culinary school, they're
paying a lot of money for tuition, and their heads are
in the clouds as to what kind of job they can get when
they get out," says Antoinette Bruno, who runs
a food Web site called StarChefs.
|
November, 2004 |
 |
THE
MIAMI HERALD
November, 2004
Catch a Rising Star: Experience
the future of culinary excellence at the StarChefs Rising
Stars Revue… |
 |
Crain's
New York Business
November 1, 2004
The job market began to percolate earlier this year.
Craigslist, for example, posted 3,000 New York openings
this past July in its retail/food/hospitality category,
compared with only 500 in July 2003. StarChefs.com
says its postings for cooks here have tripled this year
to date compared with the same period last year. Demand
is so great that StarChefs, a nine-year-old
Manhattan-based company, will host its first job fair
in April.
[
more ] |
October, 2004 |
 |
The
Miami Herald
October, 2004
Starchefs.com, an online magazine
for and about food professionals, has chosen its annual
''rising star'' winners for Miami. The selections are
made by members of the mag's New York-based editorial
board, who make eating pilgrimages around the country.
''We are not necessarily looking for
the best meal in town,'' says editor-in-chief Antoinette
F. Bruno. ``We are looking for people who push the envelope.''
The 2004 Miami picks, who will be
honored Nov. 17 at the Loews Miami Beach Hotel, are
Tim Andriola ( Timo), Jeffrey Brana ( Norman's), Carmen
Gonzalez ( Carmen the Restaurant), Edgar Leal and Mariana
Montero De Castro ( Cacao), Frank Randazzo and Andrea
Curto-Randazzo ( Talula), Sergio Sigala ( Casa Tua),
Jordi Valles ( Mosaico), Jose Luis Flores ( OLA pastry
chef), Max Santiago ( Mundo pastry chef), Chad Weller
( Rumi bar chef) and Mark Ehrler (Loews). |
August, 2004 |
 |
Omaha World-Herald
August 25, 2004 IOWA;METRO;MIDLANDS;NEBRASKA;SUNRISE
EDITION
Site seeing on Web
www.StarChefs.com -- Ever thought you
might be the next Emeril? Log on here for chef profiles,
cooking advice, shopping, recipes and a job guide. |
 |
Telegraph Herald
(Dubuque, IA)
August 18, 2004
Julia Child will be missed
"The French Chef," "Master Chef,"
"Our Lady of the Ladle" "National treasure,"
- no matter what you call her, Julia Child was loved
and will be missed. In an interview on StarChefs,
she was asked what she was most proud of. She answered,
"I think my work with French bread. Making it possible
in the kitchen."Asked what were the most important
cooking tools one should have in the kitchen, she said,
"Knives - and know how to sharpen them. Good pots
and pans designed for use. There are so many that are
not made for practical use."And, the question I
liked best, "What is your favorite ingredient?"With
a big laugh she replied, "Butter."Well, Julia,
we wish you lots of butter and a fond "bon appetit,"
at that big banquet in the sky!
|
 |
Cox
News Service
August 15, 2004
Ever thought you might be the next Emeril? Log on here
for chef profiles, cooking advice, shopping, recipes
and a job guide. www.starchefs.com |
 |
The Atlanta Journal-Constitution
August 15, 2004
* Menus on the mind: Ever thought you might be the
next Emeril? Log on here for chef profiles, cooking
advice, shopping, recipes and a job guide. www.StarChefs.com
|
June, 2004 |
 |
Metro
Philadelphia
June 17, 2004
METRO INTERVIEW WITH
JOEL FINSEL STARCHEFS RISING STAR MIXOLOGIST
What's Your Bartending Philosophy?
We have a lot of ingredients to choose from, a lot of
exotic things. I'm allowed the freedom to do whatever
I want... A lot of the customers know a lot about drinks,
so I get their feedback - do they like sweet things,
tart things. Then I go from there.
>You got a Rising Star award as the StarChefs
Sylk Cream Liqueur Mixologist for Philadelphia. What
was that like?
>>StarChefs is establishing themselves as the
online resource for the restaurant industry. For the
contest I had to make a drink with Sylk, which is sort
of like Bailey’s, but different because it has
whiskey in it. The event was held at the Ritz, and it
was crazy – they put me in the same category as
all these great chefs, who I got to meet. The food was
amazing. It was really nice. I felt like I was “in.”
|
May , 2004 |
 |
Yankee
Food Service
May 2004, vol. 26
How To Be A "Star Chef" - It Starts
With A Little Passion
It takes more than just a love a food and cooking to
be a star chef. It takes passion.
The word "passion" has a tendency to be overused,
but in the case of Anthony Susi, Sage; Thomas John,
Mantra; Ernie Quinones, pastry chef, Mantra....[
more ] |
April , 2004 |
 |
Philadelphia
Inquirer
April 15, 2004
TABLE TALK
Chef Chat
Starchefs.com, which goes from city to city selecting
what it calls "rising star chefs," has made
its local picks. They are David Ansill (Pif), Jose Garces
(El Vez and Alma de Cuba), Dominique Filoni (Savona),
Vernon Morales of Salt, Bryan Sikora (Django), Terence
Feury (The Grill at the Ritz-Carlton), Matt Ridgway
(Lacroix at the Rittenhouse), pastry chefs Matt Maslowski
(Lacroix at the Rittenhouse) and Angela Tustin (Circa
and Plate), and mixologist Joel Finsel (Astral Plane).
They'll be honored May 18 at a reception at the Ritz-Carlton.
|
 |
Scripps Howard News
Service
April 05, 2004
Dear Lynne: How about some "foodie" Web
sites not all about recipes? I'm into "insider"
stuff. Thanks for any ideas. - A Foodie Voyeur in Vancouver
Dear Voyeur: Starchefs.com is all about chef profiles,
jobs, food information and who's who. |
March , 2004 |
 |
Los
Angeles Magazine
March 2004
RISING STAR REVUE: You are invited to the StarChefs
Rising Star Revue at The Ritz-Carlton Marina del Rey
- one of the hottest food events of the year. Glimpse
the future of L.A. dining as you savor tastings by up-and-coming
culinary stars from the top restaurants in town..." |
January , 2004 |
 |
Birmingham News (Alabama)
January 23, 2004
DISHING WITH PETER J. IDSALL
What's new? We will be starting a Food Trail of Alabama
menu, which will be a compilation of items from three
hotels: Job you'd have if not a chef: I would be a firefighter
or language specialist. Who/what inspired your love
for cooking? The late Fritz Diehl, a German immigrant
who was a culinary arts teacher and chef at the vocational
high school I attended in Goshen, N.Y. He showed me
how many opportunities there are in this business. Your
mentor: Richard Jorgensen, who owned a very large and
successful restaurant in northern New Jersey. Favorite
food-related Web site: www.StarChefs.com |
 |
Earthlink
January 19, 2004
Cook like the pros
Combine the recipes of 100 celebrity chefs with listings
for hospitality and restaurant jobs worldwide, and you've
arrived at StarChefs-a top culinary
site for industry professionals and epicureans alike.
The site also features an email newsletter, wine forum,
culinary school search engine, and specialty features
like the For Chocolate Lovers Only
journal. Smack your lips and... |

October , 2003 |
 |
The Times-Picayune
(New Orleans, LA)
October 17, 2003
StarChefs.com has chosen what it deems to be the hottest
chefs in cities across America. New Orleans is one of
them, and on Thursday the organization is throwing a
tasting party at Hotel Monaco (333 St. Charles Ave.)
to showcase the winners' talents. The tasting will be
proceeded by a seminar at 4:30 p.m., during which the
featured chefs will talk about their respective career
paths. It is free to culinary students and
food professionals. |
 |
Food
Service Director
October 15, 2003
"I know for a fact that our chef manager, who
handles patient foodservice for all Continuum facilities,
uses the Net to research recipes. I also know he often
uses starchefs.com since it has a lot
of material from restaurants and hotels.” |
August , 2003 |
 |
Chicago Tribune
August 29, 2003
www.starchefs.com is exactly what it sounds like,
a site for food groupies both professional and amateur
-- and yet another place where you can see a picture
of Mario Batali's great big head and his clogs. It's
gives the virtual impression of being a clubhouse where
the country's hotshot cooks hang around (at least in
spirit) but where the peewees are allowed to drop by
to post their resumes if they'd like, chat in forums,
and get advice and news on secret ingredients, top recipes,
cooking events around the country, culinary schools,
jobs, trends etc. |
June , 2003 |
 |
The
Washington Post
June 11, 2003
So she went online, saw a job description
on Starchefs.com seeking a chef for a posh lodge for
wilderness adventure travelers 70 air miles northwest
of Anchorage ("It jumped out at me," she says).
She applied for the job, sent a sample menu and told
her husband, Paul, and two sons, Patrick and Andrew,
it was something she really wanted to do. She got the
job. Then Andrew, 20, decided he wanted to go too, so
he applied for and got a job as a lodge assistant. |

May, 2001 |
 |
Bristol Evening
Post
May 19, 2001
If you hanker to know just what the country's culinary
kings are up to, just click on www. starchefs. com This
fun site will let you peek into Todd English's kitchen,
or check what's cooking in the world of Robert Del Grande.
And there's all sorts of other information on the menu,
from 'Gingerbread Workshops' to 'Hunger Relief', and
even a job-finder section for wannabe
Naked Chefs. |
January , 2001 |
 |
Fortune
January 8, 2001
Chef Chat www.starchefs.com The site features today's
best chefs with bios, recipes, and menus. There are
also job postings and links to companies
doing something innovative in the industry. |

June, 2000 |
 |
The Post Standard
(Syracuse, NY)
June 28, 2000
Good food Web sites for fun recipes
For a more in-depth look at the world of famous and
not-so-famous chefs, restaurants and the food business,
see StarChefs at www.starchefs.com . Along with profiles
of chefs and cookbook authors, there are food industry
news, information on culinary schools and even a list
of cooking jobs around the country.
There are lots of articles about food trends and recipes
by top-notch chefs. |
 |
Nation's
Restaurant News
June 26, 2000
Representing a small fraction of the 150 Internet companies
currently serving the industry, the panel nonetheless
offered the full spectrum of the tools available on
the Web to restaurant operators. Those services ranged
from the back-of-the-house procurement systems offered
by Instill, Restaurantpro and Foodgalaxy to the front-of-the-house
reservation management tools of Opentable and Foodline
to Internet portals hosted by Starchefs and Foodscape
showcasing a gamut of services from job listings
to recipes. |
May, 2000 |
 |
Business Wire
May 19, 2000
StarChefs features over 13,000 pages of recipes, interviews
and bios of the world's leading chefs. StarChefs.com,
home of the most extensive job posting board
on the Net. Whatever you need, from help to auctions
to restaurant equipment, it's truly a 4-star site. |
Februay, 2000 |
 |
Newsday
(New York)
February 23,
2000 Culinary career seekers can do their job hunting
on www.StarChefs.com's "Culinary Jobfinder," which was
launched in 1995 but received a recent overhaul.
|

October, 1998 |
 |
The
Copley Press News
October 05, 1998
Starchefs, at www.starchefs.com, features tips, columns
and advice from celebrity chefs. It also has an extensive
help wanted section for those in the food industry. |
July,
1998 |
 |
The
San Francisco Chronicle
July 20, 1998
Here is a smattering of examples of specialized sites:
Starchefs (www.starchefs.com), which started as a consumer-oriented
Web site with recipes and chef profiles, has become
an important employment resource in
the restaurant industry. It currently lists about 300
job listings and 200 resumes for chefs
and other restaurant personnel. |

StarChefs JobFinder Advertisement |
 |
The San Francisco Bay GUARDIAN
October 12, 2005
StarChefs.com JobFinder Career
Fair : San Fracisco
Ad
Placement |
 |
San Francisco Weekly
October 12-18, 2005
StarChefs.com JobFinder Career
Fair : San Fracisco
Ad
Placement |
 |
Time Out New York
September 2005, Issue No. 522
StarChefs
JobFinder.com
Ad
Placement |
 |
Time Out New York
August 2005, Issue No. 517
StarChefs
JobFinder.com
Ad
Placement |
|
| | |
|