IN
THIS ISSUE
1. Letter from the Editor - Women Chefs
2. Women at the Top of Their Game
3. Technique for Squid Powder with Chef Elena Arzak
4. Patricia Quintana: Mexican Cuisine d'Auteur
5. Southern Chef Scott Peacock of Watershed
6. Reds from the Finger Lakes: Anthony Road, Sheldrake Point, and Red Newt
7. Superfrozen Tuna: Freezing the Clock on Decay
8. Photos from the Autism Speaks to Wall Street Benefit
9. NAFEM Global Networking Show
10. Pacojet Recipe Contest at the International Chefs Congress
11. Blueberry Contest Winners
12. Top Ten Jobs
13. Recipe for Sepia y Guisantes from Chef Seamus Mullen of Suba - New York, NY
14. Coming Soon on StarChefs.com
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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1. Letter from the Editor - Women Chefs
Is being female a disadvantage in the kitchen? Are the challenges insurmountable? The answer is a resounding no - though sometimes we wonder where all the women are. Antoinette Bruno explores the subject, and shares her personal experiences, in the Letter from the Editor.
http://starchefs.com/features/editors_dish/letter/vol22/
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2. Women at the Top of Their Game
For the past few days StarChefs has been interviewing female chefs from around the country to get their take on the industry - how they run their kitchens, how they find balance, and what it takes to succeed. All agree that, more than gender, it's hard work and perseverance that matter. Read more here:
http://www.starchefs.com/features/woman_chefs/index.shtml
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3. Technique for Squid Powder with Chef Elena Arzak
From one of the most innovative kitchens in the world, a logically basic flavoring technique: seasoning an ingredient with itself. Elena Arzak's technique for squid powder follows, as does her take on a classic Basque squid dish.
http://www.starchefs.com/events/studio/techniques/EArzak/index.shtml
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4. Patricia Quintana: Mexican Cuisine d'Auteur
Patricia Quintana is modernizing Mexican cuisine, eyeing its future through a kaleidoscope of vibrant flavors but always looking back to the traditional techniques that she observed on her family's ranch as a child. At Izote in Mexico City, her food stays anchored in Mexican mainstays and bears delicate touches that whisper her revolutionary ambitions.
http://starchefs.com/chefs/PQuintana/html/index.shtml
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5. Southern Chef Scott Peacock of Watershed
After four years of plating French classics for the Georgia governor, Scott Peacock set out to spread the gospel of Southern cuisine, making salmon croquettes that were just as impressive as his saumon a la meuniere. Today he serves the definition of no-frills Southern food at Watershed in Decatur, Georgia.
http://starchefs.com/features/watershed_scott_peacock/html/index.shtml
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6. Reds from the Finger Lakes: Anthony Road, Sheldrake Point, and Red Newt
Usually synonymous with Riesling, the Finger Lakes deserve recognition for their production of certain stand-out reds. Jim Clarke points out some Cabernet Francs - which winemakers have a knack for producing - and a few other reds that prove the Finger Lakes are not a one-note wine region.
http://starchefs.com/wine/features/html/finger_lakes/html/
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7. Superfrozen Tuna: Freezing the Clock on Decay
Used by Japanese chefs for thirty years, superfreezing technology has finally reached sushi chefs in America. Freezing tuna to the decay-halting temperature of -76°F, superfreezing stops time and allows chefs to revive tuna to a fresh-out-of-water state.
http://starchefs.com/features/trends/super_frozen_tuna/index.shtml
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8. Photos from the Autism Speaks to Wall Street Benefit
Photos from the Autism Speaks benefit gala at Capitale's grand ballroom this past Thursday where chefs Eric Ripert, Wylie Dufresne, Paul Liebrandt, and 35 other top chefs, each served a 4-course meal to a table of ten or so guests with host Darrell Hammond and music from Lisa Loeb.
http://www.starchefs.com/events/autismspeaks/html/autism_speaks_photo_gallery.shtml
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9. NAFEM Global Networking Show
NAFEM kicked off their showcase of foodservice equipment and supplies solutions with a Global Networking Event and the StarChefs.com Rising Stars Revue on October 10th at the Georgia Aquarium.
http://www.starchefs.com/events/NAFEM/html/index.shtml
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10. Pacojet Recipe Contest at the International Chefs Congress
Six chefs' recipes were chosen for their originality and taste - three sweet and three savory - and each contestant won a trip to New York to compete in the 2007 Pacojet Recipe Contest held at the International Chefs Congress. Details, pictures, and the winning recipe follow:
http://starchefs.com/events/icc/2007/html/paco_jet_contest.shtml
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11. Blueberry Contest Winners
The US Blueberry Council and StarChefs.com announce their recipe contest winners! In the professional category, Chef Charles R. Nicolaisen of Bay Watch Resort in Myrtle Beach, SC won first place with his Pan Seared Duck Breast Glazed with "Blueberry Ketchup" and the second place prize went to Pastry Chef Chad Guay of Table 1280 of Atlanta, GA for his Blueberry Clafouti with Lemon Verbena Sorbet and Toasted Almonds. In the student category, both winners were from Johnson & Wales University; Kellie M. Salreno took first place with her Blueberry Won Ton while Michelle Vitas took second with an Ancho-Dusted Duck Breast with Blueberry Serrano Chile Sauce.
http://www.starchefs.com/cgi-bin/rx.cgi?site=/blueberry/html/recipecontest.shtml
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12. Top Ten Jobs
1. Chef
Restaurant Chef Position in Top Chicago Hotel
Hilton Chicago
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233820&positionid=
2. Chef
Become a Partner! No Investment Required!
Anonymous
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233674&positionid=
3. Editorial Assistant
Seeking Upbeat, Food-Savvy, Energetic Food Lover
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233800&positionid=
4. Sous Chef
Looking for a Future Star!
Little Alley Tapas Bar
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233620&positionid=
5. Barista
Service Position in Luxury New Orleans Property
The Ritz-Carlton New Orleans
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233668&positionid=
6. Junior Publicist
PR Opportunity at Exciting Culinary Magazine
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=232564&positionid=
7. Sous Chef
Are You a Highly Motivated, Enthusiastic Candidate?
The Breakers
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233642&positionid=
8. Front of House Staff
Food and Beverage Open House at Cafe SFA
Saks Fifth Avenue
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233483&positionid=
9. Executive Pastry Chef
Hot New Property Opening - Be a Part of It!
Grand Lux Cafe
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233600&positionid=
10. Sous Chef
Come Work on the Farm!
Blue Hill at Stone Barns
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233581&positionid=
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13. Recipe for Sepia y Guisantes from Chef Seamus Mullen of Suba - New York, NY
Adapted by StarChefs.com
Yield: 2 Servings
Ingredients:
2 ounces thinly sliced fresh sepia
Arbequina olive oil
Lemon juice
2 ounces diced Macoun apples
Pea blossoms
Mint leaves
2 ounces blanched English peas
2 ounces sepia stock
Salt
Pepper
18-year-old balsamic vinegar
Method:
Sear all but 2 pieces of the sepia on a hot, dry plancha, drizzling Arbequina olive oil to help release it from the surface. Sear for 1 minute or until golden. Cut the remaining 2 pieces of sepia into a fine chiffonade and toss with olive oil, lemon juice, apples, pea blossoms and mint leaves. Heat the peas in the sepia stock and season with salt and pepper. Drizzle a little bit of balsamic vinegar in the bottom of a shallow bowl. Add the peas and broth mixture and the seared sepia. Top with the cured sepia, apple, and pea blossom mixture. |
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14. Coming Soon on StarChefs.com
Behing the scenes at Atlanta Rising Stars, Modern Olive Desserts, Spherification 101 with Jose Andres, and more! |
