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By Sean Kenniff
This year took the StarChefs team from the Pacific Northwest to South Beach and lots of restaurants in between. Thanks to everyone who provided fodder for our 2015 StarChefs Trends Report.
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Of the thousands of dishes and drinks we tackled (with delight) this past year, these are the ones that stood out most in 2015.
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By Lisa Elbert
In 2015, the best cookbooks are reflective. They’re no-holds-barred honest works that help readers grasp the where, why, and how behind each recipe.
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It only takes a quick swipe through Instagram to see some of the micro-trends that emerged in 2015. Here are some of our favorite foods that made splashes on menus across the country.
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By Sean Kenniff
Chef Joe Ritchie explains how to break down and prepare the overgrown Pacific Northwest delicacy, geoduck.
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By Caroline Hatchett
Native New Yorker Josh Marcus is breaking the rules of the New York deli and serving up latkes with a South Floridian twist.
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What's the perfect holiday gift for the Chef who has everything? A subscription to StarChefs Rising Stars print magazine! Take a deep dive into the food and beverage scene in four cities/regions per year. You'll get the lowdown on talented chefs, cutting-edge recipes, interviews, techniques, and delicious photography.
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| Chef de Partie / The Windsor Club |
| Location: |
| Position: Chef de Partie |
| Start Date: Immediate |
| Compensation: Negotiable | Click to Learn More |
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| Sous Chef / The Inn at Little Washington |
| Location: Washington, D.C. |
| Position: Sous Chef |
| Start Date: Match Any |
| Compensation: Salary | Click to Learn More |
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| Baker / Disneyland Resort |
| Location: California |
| Position: Baker |
| Start Date: Negotiable |
| Compensation: Hourly | Click to Learn More |
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| Executive Chef / Anonymous |
| Location: Connecticut |
| Position: Executive Chef |
| Start Date: 1 month |
| Compensation: Commensurate with Experience | Click to Learn More |
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| Executive Chef / ColwenHotels |
| Location: New Hampshire |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: $76-100,000 | Click to Learn More |
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| Sous Chef / Front Burner Brands |
| Location: |
| Position: Sous Chef |
| Start Date: Match Any |
| Compensation: Salary | Click to Learn More |
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| Chef de Cuisine / Nemacolin Woodlands Resort |
| Location: Pennsylvania |
| Position: Chef de Cuisine |
| Start Date: Immediate |
| Compensation: Salary | Click to Learn More |
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| Line Cook / Trump International Hotel & Tower Chicago |
| Location: Chicago |
| Position: Line Cook |
| Start Date: Negotiable |
| Compensation: Hourly | Click to Learn More |
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| Head Chef / Al Fresco Restaurant |
| Location: New York |
| Position: Head Chef |
| Start Date: Negotiable |
| Compensation: Negotiable | Click to Learn More |
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| Pastry Chef / NINE-TEN |
| Location: California |
| Position: Pastry Chef |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
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Chef Brendan McGill of Hitchcock Deli
Chef Brendan McGill of Hitchcock and Hitchcock Deli serves a Lamb Ham that is gamey, salty, smokey, sweet, spiced, and environmentally sound.
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