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By Sean Kenniff
The godfather of naturalism spoke on the importance of having a homeland, how to treat your kitchen crew, and pure happiness.
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By Caroline Hatchett
At ICC 2015, Andrés had plenty to say about politics, but mostly, he had fun with liquid nitrogen—a tool he likens to the extreme heat of frying, just at the opposite end of the spectrum.
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By Lisa Elbert
Master Sommelier Fred Dexheimer kicked off Day 2 of ICC the right way: with coffee and booze.
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By Jessica Yoon
Jose Garces tells us everything we need to know about paella at ICC 2015.
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By Caroline Hatchett
A panel of chefs, restaurant owners, and industry insiders share practical, ground-level solutions to address the national cook shortage and an impending minimum wage increase.
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By Lisa Elbert
Slushy Master TJ Lynch of Mother's Ruin doles out the Dos and Don'ts of modern-day slushy making.
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By Sean Kenniff
It's a wrap: six competitors, two days, one chocolate, and one ultimate winner.
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| Executive Chef / Marriott International |
| Location: London, England |
| Position: Executive Chef |
| Start Date: Negotiable |
| Compensation: Salary | Click to Learn More |
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| Other / Marriott International |
| Location: Washington, D.C. |
| Position: Other |
| Start Date: Negotiable |
| Compensation: Negotiable | Click to Learn More |
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| Chef / Dowds Country Inn |
| Location: New Hampshire |
| Position: Chef |
| Start Date: Negotiable |
| Compensation: Salary | Click to Learn More |
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| Sous Chef / The Inn at Little Washington |
| Location: Virginia |
| Position: Sous Chef |
| Start Date: Match Any |
| Compensation: Salary | Click to Learn More |
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| Chef de Cuisine / Salt & Barrel |
| Location: New York |
| Position: Chef de Cuisine |
| Start Date: Negotiable |
| Compensation: Negotiable | Click to Learn More |
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| Pastry Chef / Camden Harbour Inn |
| Location: Maine |
| Position: Pastry Chef |
| Start Date: Negotiable |
| Compensation: Salary | Click to Learn More |
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| Executive Chef / Harwood Hospitality |
| Location: Texas |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: Salary | Click to Learn More |
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| Chef / The Setai |
| Location: Florida |
| Position: Chef |
| Start Date: Immediate |
| Compensation: Negotiable | Click to Learn More |
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| Executive Chef / The Iron Horse Hotel |
| Location: Wisconsin |
| Position: Executive Chef |
| Start Date: 1 month |
| Compensation: Salary | Click to Learn More |
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| Cook / Anonymous |
| Location: Washington |
| Position: Cook |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
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Chef Hector Solis of Fiesta
Hector Solis' Sudado is a traditional Peruvian expression of flavor and soul with a contemporary flair. With only the freshest of ingredients, Solis employs modern techniques to elevate his deeply-rooted stew.
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