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7. Featured Video: Interviewing Four Chefs at Australia's Crown Towers
Four chefs discuss their origins and arrivals to the Australian food scene at the at Crown Towers Entertainment Complex in Melbourne, Australia.
http://www.starchefs.com/cook/videos/crown-towers
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8. Featured Cookbook: Wine Regions of Australia: The Complete Guide
John Beeston
September 2002
Allen & Unwin Pty., Limited
In response to a growing movement to classify Australian wine in more regional terms, this "geography" of wine looks at Australia's wine regions and subregions, from Victoria, Tasmania, and South Australia to New South Wales, Western Australia, and Queensland. Encyclopedic in scope, this book will help wine enthusiasts understand the unique qualities of Australian wines and discover the country's many vineyards, both large and small.
http://www.starchefs.com/cook/cookbooks_keywords/australia
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9. Top 10 Jobs from the StarChefs.com JobFinder
Restaurant Assistant Manager
Assistant Manager at Michelin-Starred Napa Winery
Domaine Chandon
Napa, CA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=265903&positionid=
Chef de Cuisine
Chef de Cuisine at NY Entertainment Center/Amphitheater
Times Union Square - ARAMARK
Saratoga/Albany, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266008&positionid=
Chef de Partie
Culinary position at New NYC Hyatt
Andaz 5th Avenue
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=265780&positionid=
Sous Chef
Lead & Learn at Butcher & Singer Steakhouse
Starr Restaurant Organization
Philadelphia, PA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=265460&positionid=
Chef de Partie
Chef de Partie at Chef Daniel Boulud's Restaurants
Dinex Group
New York & Palm Beach, FL
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=265720&positionid=
General Manager
Manage for Restaurant of James Beard Nominated Chef
Niche
St. Louis, MO
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=265782&positionid=
Executive Sous Chef
Cook at the home of the San Jose Sharks (NHL Team)
HP Arena -ARAMARK
San Jose, CA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266004&positionid=
Pastry Chef
Work in Glorious, Five Star-Five Diamond Hotel
The Hermitage
Nashville, TN
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=265800&positionid=
Baker Retail Manager
Manage for Thomas Keller Restaurant Group
Bouchon Bakery
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266002&positionid=
Executive Chef
Chef of Restaurant and Catering at the Kentucky Derby Museum
Clements Catering
Louisville, KY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=265860&positionid=
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10. Featured Chef to Know: Tetsuya Wakuda of Testuya's - Sydney, Australia
529 Kent Street
Sydney, NSW 2000/Australia
+61 2 9267 2900
Favorite Tool: The latest convection steam oven.
Tip/Advice: Make sure that you love eating, not just cooking. If not, you should look for another profession.
Interview Question: Are you willing to marry me? You will spend more time with me than your spouse. In fact, you will spend half your life with me. Are you willing to do that?
Chef you Most Admire: Alfonso Laccarino, whom I admire for his purity of food and cooking. Also Charlie Trotter, because he started out washing dishes and taught me about the business. | |
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11. Recipe for Grilled Ostrich Steak by Chef Michael Sherman of the Riverdale Garden Restaurant - Bronx, NY
 Adapted by StarChefs.com
June 2010
Yield: 6 Servings
INGREDIENTS
Ostrich Steaks:
6 7-ounce ostrich thigh filets
Olive oil
2 cloves garlic, minced
Sautéed Potato:
1 large Yukon gold potato, baked until firm, diced
2 ounces duck fat
1 leek, sliced
2 shallots, sliced thinly
Pinch chili flakes
Healthy pinch dried herbs, including rosemary, sage, and thyme
Roasted red and yellow peppers, peeled and sliced into 1-inch pieces
4 cloves garlic, roasted
Fine sea salt and freshly ground black pepper
Carrots and Asparagus:
12 baby carrots, cleaned
1 bunch jumbo asparagus tips
4 ounces vegetable stock
2 ounces dry white wine
1 tablespoon butter
1 teaspoon picked thyme leaves
Fine sea salt and freshly ground black pepper
METHOD
For the Ostrich Steaks:
Rub the ostrich steaks with olive oil and minced garlic. Store in a plastic bag to marinate in the refrigerator for several hours. Reserve.
For the Sautéed Potato:
In a medium saucepan, sauté the baked, diced potato in the duck fat until crisp. Add the leeks, shallots, and chili flakes and sauté briefly. Add the herbs, roasted pepper strips, and garlic; season with salt and pepper, tossing to coat.
For the Carrots and Asparagus:
Bring a pot of water to a boil; season generously with salt. With a bowl of ice water ready, blanch the carrots and asparagus, separately, and shock in the ice water. In another pot, combine the vegetable stock and white wine and bring to a simmer. Add the carrots and asparagus tips, cooking until just slightly tender. Add the butter and stir to combine thoroughly. Season with thyme, salt, and pepper.
To Assemble and Serve:
Once the grill is hot, remove the ostrich steaks from their marinade and wipe off any remaining garlic. Season the steaks with salt and pepper and carefully lay them onto the grill, leaving enough room between steaks for even cooking. Turn over once to get a crust on both sides. Do not overcook. Once they have reached medium-rare, remove from the grill and let rest for at least 3 minutes. Serve the steaks with the sautéed potato mixture and top with the carrots and asparagus. | |
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