 Big Time, Big Apple: Rising Stars Awards, The Third Plate, Pink Drinks, and More
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We're proud to introduce the newest class of New York Rising Stars. Join us in celebrating their immense talent at the tasting gala on February 25!
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By Sean Kenniff
First there was meat, then we wanted to know where our meat and vegetables came from. Now, chefs are embracing the third plate philosophy, where the whole farm manifests on the plate.
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By Caroline Hatchett
After watching a classic Hidden Valley commercial, Chef Chris Cipollone decided it was time to bring brazenly American powdered salad dressing to fine dining.
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By Rebecca Cohen
Do the bright skies and yellow leaves of fall have a flavor? How does a chef recreate them out of context—as food? Contrary to conventional self-help wisdom, Pastry Chef Mina Pizarro wants you to go ahead and eat your feelings.
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By Emily Bell
Phylloxera, a hot summer opening, field hands, and Rick Bayless all played a part in bringing together Sancerre Rouge and Marc Forgione's chili lobster.
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By Caroline Hatchett and Joe Sevier
New York is flush with Texas-style barbecue. But until Pit Master Tyson Ho opened Arrogant Swine in Bushwick, New Yorkers weren’t privy to the pleasures of whole hog barbecue.
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By Emily Bell
Just in time for V-day, here are five pink drinks that defy pink prejudice with everything from indulgently bitter Italian apertifs to Indian chutney-inspired tinctures.
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| Executive Chef / Brooklyn Crab |
| Location: New York, NY |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
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| Line Cook / Huertas |
| Location: New York, NY |
| Position: Line Cook |
| Start Date: Immediate |
| Compensation: Hourly | Click to Learn More |
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| Banquet Sous Chef / Ritz-Carlton |
| Location: New York, NY |
| Position: Banquet Sous Chef |
| Start Date: Match Any |
| Compensation: Match Any | Click to Learn More |
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| Sous Chef / Ritz-Carlton |
| Location: New York, NY |
| Position: Sous Chef |
| Start Date: Match Any |
| Compensation: Match Any | Click to Learn More |
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| Line Cook / Bill Baker's |
| Location: Williamsburg, NY |
| Position: Line Cook |
| Start Date: Two weeks |
| Compensation: Negotiable | Click to Learn More |
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| Executive Chef / The New York Botanical Garden |
| Location: New York, NY |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: Over $100,000 | Click to Learn More |
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| General Manager / Patina Restaurant Group |
| Location: New York, NY |
| Position: General Manager |
| Start Date: Match Any |
| Compensation: Match Any | Click to Learn More |
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| Senior Salon Cook / Domaine Chandon |
| Location: Napa, CA |
| Position: Senior Salon Cook |
| Start Date: Immediate |
| Compensation: Other | Click to Learn More |
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| Sous Chef / Wheatleigh |
| Location: Lenox, MA |
| Position: Sous Chef |
| Start Date: Negotiable |
| Compensation: Salary | Click to Learn More |
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| Sous Chef / Graduate Tempe |
| Location: Tempe, AZ |
| Position: Sous Chef |
| Start Date: Immediate |
| Compensation: $30-39,000 | Click to Learn More |
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Chef Joseph "JJ" Johnson of InGrained Hospitality Concepts
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