Progressive New Orleans: Off-Cuts, Posole, and Daiquiris

Willa Jean and the Business of Making People Happy

By Caroline Hatchett

Willa Jean is what happened when John Besh listened to Kelly Fields, and Fields listened to her diners.

S.Pellegrino Young Chef 2016

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The Juicy, Fatty Pork-of-the-Sea You've Never Heard Of

By Sean Kenniff

Chef Mike Nelson of GW Fins transforms a swordfish cut that’s otherwise bound for the dumpster.

A Frog's Leap from Swamp to Service

By Lisa Elbert

Frog legs go straight from the gigger’s sack to the back door at Jeffrey Hansell’s Oxlot 9.

When Your Blood Runs Red with Posole

By Sean Kenniff

Chef Phillip Lopez takes a dish from his mom’s kitchen and amplifies the technique for service at Square Root.

Frozen and Moving Forward: Daiquiris at Bourrée

By Caroline Hatchett

James Denio is paying his respects to the seedier, sugar-laced side of New Orleans’ drinking culture with his progressive frozen daiquiri program.

Smoked and Braised Duck Necks

By Lisa Elbert

Chef Tom Wolfe of the Rib Room deviates from the Louisiana turkey tradition with an off-cut that would otherwise go into the stock pot.

Cook / Marriott International
Location: California
Position: Cook
Start Date: Immediate
Compensation: HourlyClick to Learn More
Executive Chef / Anonymous
Location: Nashville, TN
Position: Executive Chef
Start Date: Immediate
Compensation: SalaryClick to Learn More
Executive Chef / Anonymous
Location: New York, NY
Position: Executive Chef
Start Date: Negotiable
Compensation: Commensurate with ExperienceClick to Learn More
Cook / Fairmont Dallas
Location: Dallas, TX
Position: Cook
Start Date: Immediate
Compensation: HourlyClick to Learn More
Waitstaff/Servers / Levy Restaurants
Location: Chicago, IL
Position: Waitstaff/Servers
Start Date: 2 Weeks
Compensation: HourlyClick to Learn More
General Manager / Thunderbird Hotel
Location: Texas
Position: General Manager
Start Date: Negotiable
Compensation: Commensurate with ExperienceClick to Learn More
Chef de Partie / The Dutch Miami
Location: Miami, FL
Position: Chef de Partie
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
Executive Chef / Cloverleaf Tavern
Location: New Jersey
Position: Executive Chef
Start Date: Negotiable
Compensation: NegotiableClick to Learn More
Sous Chef / Motif Seattle
Location: Seattle, WA
Position: Sous Chef
Start Date: Negotiable
Compensation: NegotiableClick to Learn More
Executive Chef / Charlestowne Hotels
Location: Mississippi
Position: Executive Chef
Start Date: Immediate
Compensation: OtherClick to Learn More
Recipe

Banana Bread Pudding, Peanut Butter Sorbet, Peanut Crumble, Salted Caramel, and Banana Tuile

Pastry Chef Patrick Wellman of Coquette

At last week’s New Orleans Rising Stars Gala, Pastry Chef Patrick Wellman’s sumptuous Banana Bread Pudding with textural attitude won the people’s choice “Best Dish” competition.

Steelite

Forget Plating 101—Express Yourself with Steelite

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