 Seasonal Chile Powder, Burger Tech, and the Urban Farming Initiative Program
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By Lisa Elbert
At Herbsaint in New Orleans, Chef Rebecca Wilcomb blends her own chiles for a local, signature chile powder.
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Join us as we honor the 53rd class of Rising Stars at Marlins Park in Miami, April 13, 2016. Get your tickets today!
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By Sean Kenniff
The process by which Chef Brandon Pettit reaches burger perfection at Delancey is precise, scientific, and practically a feat of modern engineering.
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By Kerry Jepsen
Chicago's A10 sources produce from the hard working hands of Cook County Jail's inmates through the Urban Farm Initiative Program.
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South Florida. It's not just for tourists anymore. Locals are driving restaurant business, and they're making it possible for young chefs to build successful, community-oriented businesses. This class of Rising Stars is cooking with heart and finesse. This is why they shine.
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| Cook / Loews Hotels at Universal Orlando |
| Location: Orlando, FL |
| Position: Cook |
| Start Date: 2 Weeks |
| Compensation: Hourly | Click to Learn More |
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| Chef / Monomoy Theatre |
| Location: Chatham, MA |
| Position: Chef |
| Start Date: Summer |
| Compensation: Other | Click to Learn More |
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| Sous Chef / Eau Palm Beach Resort & Spa |
| Location: Manalapan, FL |
| Position: Sous Chef |
| Start Date: Immediate |
| Compensation: $40-49,000 | Click to Learn More |
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| Chef / Marriott International |
| Location: Lincolnshire, IL |
| Position: Chef |
| Start Date: Immediate |
| Compensation: Salary | Click to Learn More |
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| Chef de Cuisine / Valentino Cucina Italiana |
| Location: Ft. Lauderdale, FL |
| Position: Chef de Cuisine |
| Start Date: Negotiable |
| Compensation: Commensurate with Experience | Click to Learn More |
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| Executive Sous Chef / Dancing Bear Appalachian Bistro |
| Location: Townsend, TN |
| Position: Executive Sous Chef |
| Start Date: Immediate |
| Compensation: $35-45,000 | Click to Learn More |
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| Chef de Cuisine / The Genuine Hospitality Group |
| Location: Miami, FL |
| Position: Chef de Cuisine |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
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| General Manager / Uchi |
| Location: Austin, TX |
| Position: General Manager |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
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| Executive Sous Chef / Nemacolin Woodlands Resort |
| Location: Farmington, PA |
| Position: Executive Sous Chef |
| Start Date: Immediate |
| Compensation: Salary | Click to Learn More |
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| Baker / Il Buco Alimentari e Vineria |
| Location: New York, NY |
| Position: Baker |
| Start Date: Match Any |
| Compensation: Salary | Click to Learn More |
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Mixologist Hadi Ktiri of Arnaud's French 75
“The recipe was the brainchild of both Chris Hannah and myself. It was meant as a more vivid representation of spring. Rather than an infusion, we decided to fresh-press the produce for a drastically improved flavor. A kind of hybrid between a Caipirinha and a Pimm’s Cup, the drink is meant to embody the season and utilize its bounty.” – Hadi Ktiri on his Caipe de Galo |
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