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Get your tickets for Rising Stars Tasting Gala today!
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By Emily Bell
The phrase “cocktail float” might seem like something to run from—ideally right through the window of the T.G.I. Friday’s you half-ironically stumbled into. Except ours is an age of mellowed, melded mixology, where “sophisticated” has learned to relax its perfectionism into a kind of frilly perversion of itself. (Also known as fun.)
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By Katherine Sacks
At Dakaya, the sauce is the star of a grilled avocado dish. Just four ingredients come together to make this double-take inducing dish: an avocado charred in its prime, a flurry of nori salt, a wasabi kick, and the eminent ingredient, house ponzu.
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By Korakot Suriya-arporn
Sexy, bronzed Peking duck—with its crisp skin and succulent meat—is the result of millennia of Chinese tradition. It’s also the culmination of Chef Scott Drewno’s three-day process that transports Peking duck from the Ming Dynasty to modern day Washington, D.C.
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We love them (and so should you). D.C. Area Rising Stars cook, mix, pour, and inspire. This is why they shine.
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By Rebecca Cohen
If you’ve been to Washington D.C.’s Rogue 24 in the last three years, you’ve been lucky enough to get a taste of Chef RJ Cooper’s secret weapon. In the pastry kitchen at this very moment (in all likelihood), quietly and persistently slogging away at her never ending prep list, is Pastry Chef Giane Cavaliere.
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Head Chef / Camp Winadu |
Location: Pittsfield |
Position: Head Chef |
Start Date: Summer |
Compensation: Commensurate with Experience | Click to Learn More |
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Executive Chef / Watershed on Peachtree |
Location: Atlanta, GA |
Position: Executive Chef |
Start Date: Negotiable |
Compensation: Commensurate with Experience | Click to Learn More |
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Sous Chef / Aon Hewitt |
Location: Oxon Hill, MD |
Position: Sous Chef |
Start Date: Match Any |
Compensation: Commensurate with Experience | Click to Learn More |
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Sous Chef / Barton G |
Location: Los Angeles, CA |
Position: Sous Chef |
Start Date: Immediate |
Compensation: Negotiable | Click to Learn More |
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Mixologist / Kata Robata |
Location: Houston, TX |
Position: Bartender |
Start Date: Negotiable |
Compensation: Negotiable | Click to Learn More |
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Culinary Director / The Kitchen |
Location: CO |
Position: Culinary Director |
Start Date: Negotiable |
Compensation: Commensurate with Experience | Click to Learn More |
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Chef de Cuisine / Foodshed |
Location: Baltimore, MD |
Position: Chef de Cuisine |
Start Date: Immediate |
Compensation: Commensurate with Experience | Click to Learn More |
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Executive Chef / The Alfus Group |
Location: Washington, D.C. |
Position: Executive Chef |
Start Date: Negotiable |
Compensation: Over $100,000 | Click to Learn More |
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Corporate Executive Chef / The Hunter Group |
Location: Los Angeles, CA |
Position: Corporate Executive Chef |
Start Date: Negotiable |
Compensation: Over $100,000 | Click to Learn More |
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Executive Sous Chef / Roll Global/JUSTIN Vineyards |
Location: Paso Robles, CA |
Position: Executive Sous Chef |
Start Date: 1 month |
Compensation: Commensurate with Experience | Click to Learn More |
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Chef Nathan Anda of Red Apron Butchery
So, you think you know pho? Here’s a heads-up! 2014 Rising Star Concept Chef Nathan Anda’s recipe combines French charcuterie with the famous Vietnamese noodle soup. |
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