Bonded Bourbon, Potato Tea, and Emulsified Oysters

They’re Bonded: Barrel Proof and Old Grand Dad Bourbon

By Caroline Hatchett

The team at Barrel Proof is bonded by their love of Old Grand Dad Bourbon. To prove it, the brand is tattooed on each of their arms.

Drinking Responsibly: Potato Tea at Betony

By Lisa Elbert

Chef Bryce Shuman reduces food waste by turning potato scraps into an amuse bouche at New York's Betony.

Poppers that Don’t Pander

By Caroline Hatchett

At Max's Harvest in Delray Beach, Chef Eric Baker elevates a low-brow format to showcase local agriculture and his smart, whimsical cooking.

Oyster, the Great Emulsifier

By Caroline Hatchett

At Southern-inflected Balise, Justin Devillier’s newest restaurant in New Orleans, Chef de Cuisine Paul DiMaria is applying Noma ingenuity to Gulf oysters.

StarChefs' Blender Survey

Take StarChefs' Blender Survey for the chance to win a professional blenders set!

Kitchen Helper / Benihana National Corp
Location: Doral, FL
Position: Kitchen Helper
Start Date: Immediate
Compensation: HourlyClick to Learn More
Chef / Eat Good Group
Location: Liberty Lake, WA
Position: Chef
Start Date: Negotiable
Compensation: NegotiableClick to Learn More
Executive Sous Chef / Horizon Hospitality
Location: Indianapolis, IN
Position: Executive Sous Chef
Start Date: Immediate
Compensation: $60-75,000Click to Learn More
Chef de Partie / The Dutch Miami
Location: Miami Beach, FL
Position: Chef de Partie
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
Chef de Cuisine / Horizon Hospitality
Location: Modesto, CA
Position: Chef de Cuisine
Start Date: Immediate
Compensation: $60-75,000Click to Learn More
Supervisor - Hospitality / Loews Hotels at Universal Orlando
Location: Orlando, FL
Position: Supervisor - Hospitality
Start Date: 2 Weeks
Compensation: NegotiableClick to Learn More
Baker / Il Buco Alimentari e Vineria
Location: New York, NY
Position: Baker
Start Date: Match Any
Compensation: SalaryClick to Learn More
Chef / The Star Entertainment Group
Location: Pyrmont, NSW
Position: Chef
Start Date: Negotiable
Compensation: Commensurate with ExperienceClick to Learn More
Sous Chef / The Blarney Stone
Location: West Chester, PA
Position: Sous Chef
Start Date: Immediate
Compensation: Commensurate ExperienceClick to Learn More
Executive Chef / Table 95 Hospitality
Location: Conshohocken, PA
Position: Executive Chef
Start Date: Immediate
Compensation: $76-100,000Click to Learn More
Recipe

Blue Crab Shumai, Thai Green Curry, Culantro Relish, Kumquat, and Rice Crisps

Chef Brad Kilgore of Alter

2016 StarChefs South Florida Rising Star Chef Brad Kilgore of Alter understands flavor. In his Blue Crab Shumai, Kilgore manipulates Asian flavors and incorporates them into American cooking, with a little Miami flare.

Fresh Origins

The very best MicroGreens, PetiteGreens, Edible Flowers, Herb Crystals and Flower Crystals

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