 |
Meet the newest class of Boston Rising Stars. Join us in celebrating their immense talent at the tasting gala on April 16!
|
|
|
|
|
|
 |
We ate our fare share in the city center, but the local restaurant scene is spreading the love beyond downtown Boston and Cambridge.
|
|
 |
By Emily Bell
These somms seriously consider their charcuterie pairings, but sometimes, it's just better to relax, sip, and enjoy the ride.
|
|
 |
By Rebecca Cohen
Yankee Rachel Sundet unleashes the potential of Southern desserts with technique and tang.
|
|
 |
By Emily Bell
Forget Tinder. Boston bartenders are coupling agave spirits with supple, saline Sherry.
|
|
 |
Enter to win a trip for two to SAVOR in Washington, D.C.
|
|
 |
There's still time to register for Women Chefs and Restaurateurs annual conference, April 19 and 20. Join exciting walking tours, learn to engage the pr/media world, discover how to maximize social media tools, and enjoy snacking, networking, and partying with your peeps.
|
|
|
|
 |
| Sous Chef / Food Wine & Co. |
| Location: Maryland |
| Position: Sous Chef |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
|
| Executive Chef / Anonymous |
| Location: Club/resort 30 minutes northwest of Boston |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: $60-75,000 | Click to Learn More |
|
| Chef / Brooksby Village |
| Location: Massachusetts and New York |
| Position: Chef |
| Start Date: Negotiable |
| Compensation: Negotiable | Click to Learn More |
|
| Sous Chef / Winslow's Tavern |
| Location: Wellfleet, Cape Cod, MA |
| Position: Sous Chef |
| Start Date: Spring 2015 |
| Compensation: Commensurate with Experience | Click to Learn More |
|
| Executive Chef / The Peninsula Chicago |
| Location: Chicago |
| Position: Executive Chef |
| Start Date: immediate |
| Compensation: Commensurate with experience | Click to Learn More |
|
| Chef de Cuisine / Patina Restaurant Group |
| Location: California |
| Position: Chef de Cuisine |
| Start Date: Immediate |
| Compensation: Commensurate with experience | Click to Learn More |
|
| Sous Chef / The Red Cat |
| Location: New York |
| Position: Sous Chef |
| Start Date: Immediate |
| Compensation: Negotiable | Click to Learn More |
|
| General Manager / The Cakebread Ranch |
| Location: Wyoming |
| Position: General Manager |
| Start Date: Immediate |
| Compensation: Commensurate with experience | Click to Learn More |
|
| Pastry Chef / Great Harbor Yacht Club |
| Location: Massachusetts |
| Position: Pastry Chef |
| Start Date: Match any |
| Compensation: Match any | Click to Learn More |
|
| Executive Chef / 21c Museum Hotels |
| Location: Kentucky |
| Position: Executive Chef |
| Start Date: Summer 2015 |
| Compensation: Negotiable | Click to Learn More |
|
|
 |
 |
Restaurateur Jason Bond of Bondir Cambridge
At Bondir, Chef Jason Bond uses local yet exotic ingredients like crosnes and barncales to create dishes with depth of texture, flavor, and New England terroir. |
|
|
|
|
|
