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3. International Presenters at the ICC
Sure, you could fly around the world to see these leaders in cuisine, or you could see them all at once at the StarChefs.com International Chefs Congress, where international titans will stand toe to toe and toque to toque. http://www.starchefs.com/cook/events/icc/2010
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5. Pastry Competition-Competitors Announced!
We put the bitter in bittersweet with our inaugural International Pastry Competition presented by PreGel at this year's ICC. Click here to see who will face off for the chance to win the grand prize - a stage at Pierre Hermé in Paris and a trip to a cocoa plantation in Costa Rica! http://www.starchefs.com/cook/events/pastry-competition/2010
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7. Photo Galleries: Latest Photos from Our Recent Tastings
Photos from our recent tastings in New York, Virginia, and beyond, including the StarChefs.com 2010 New York Rising Stars. We’ve also posted 2007 photo galleries of San Francisco, Atlanta, and Dallas – get a glimpse of StarChefs photographic history. http://www.starchefs.com/cook/photo-gallery
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9. Featured Cookbook: A Day at el Bulli
Ferran Adriá, Albert Adriá, Juli Soler Oct 2008 Phaidon
Some call el Bulli the most important restaurant of our time; it's certainly the most mysterious. The ratio of diners who want reservations to those who get reservations is around 400:1, and while many meals have been well-documented, the experience remains elusive and singular. The hefty A Day at el Bulli is a close look at a day in the life of the gastronomic monument, from the first rays of sun on the water to the locking of the door at 2am. But it's more than just a picture book. Inserts discuss the history of the restaurant, creative methodology, even a guest's path from front door to table. Beyond the sheer marvel of such a detailed pictorial documentary, the book's appeal and impact come from its humanity. It reminds pious followers that el Bulli is simply a restaurant; it's human and alive, filled with people brought together by a common cause: devotion to food, wine, and the pursuit of high cuisine. http://www.starchefs.com/cook/cookbooks_keywords/A
%20Day%20at%20el%20Bulli
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The Vita-Mix® XL™ |
1.5 gallon real blending capacity
4.2 peak HP motor
Increase efficiency with only one blending cycle
Click here for more info: www.vitamix.com/xl
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11. Top 10 Jobs from the StarChefs.com JobFinder
Chef de Cuisine Wine-Centric Restaurant Seeks Accomplished Northwest Chef The Woodmark Hotel-Bin on the Lake Seattle, Washington http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269261&positionid=
Culinary Faculty Instructors with a Passion for Teaching Culinary Arts Wanted The Art Institute of California Orange County, CA http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=268600&positionid=
Sushi Chef Uchi / Uchiko Nationally Acclaimed Restaurant Seeks Sushi-Experienced Chef Austin, Texas http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=260180&positionid=
Sous Chef Work at Gorgeous Upscale Country Inn Surrounded by Farms Home Hill Inn New Hampshire http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=268720&positionid=
Line Cook Work With Bold, New, Upscale Food at Conde Nast's 2010 #1 US Hotel-Spa Old Edwards Inn & Spa Highlands, North Carolina http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269020&positionid=
Floor Supervisor Fun, Exotic, Busy Restaurant Seeks Experienced FOH Staff Trader Vic's California http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=268592&positionid=
Pastry Chef Help DC Area's Premier Caterer Create Unforgettable Events Ridgewells Bethesda, MD http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269080&positionid=
Line Cook Seeking Top Caliber Line Cook to Join Our Remarkable Kitchen Elysian Chicago, IL http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269140&positionid=
Director of Food & Beverage Foremost Golfing, Dining, and Special Event Destination on the West Coast Seeks F&B Director Trump National Golf Club Los Angeles http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269200&positionid=
Executive Chef Chef Needed for New Small Plate, Southwestern Cuisine Concept Kokopelli Philadelphia, PA http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269000&positionid=
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12. Featured Chef to Know: Chef Masaharu Morimoto of Morimoto
88 Tenth Ave New York, NY 10011 (215) 413-9070
RESTAURANT FACTS Seats: 180 Weeknight Covers: 300 Weekend Covers: 450 Check Average (with Wine): $110 Tasting Menu: Yes $120 Kitchen Staff: 20
CHEF FACTS Other Restaurants: Philadelphia, PA: Morimoto; Tokyo, Japan: Morimoto-XEX; Mumbai, India: Wasabi by Morimoto Cuisine: Japanese Born: 1955 Began Career: 1973 Work History: Japan: Sushi; New York, NY: The Sony Club, Nobu Mentor(s): Rokusaburo Michiba, Barry Wine Awards: 2008 IACP Cookbook Award for Chefs and Restaurants Affiliations: Iron Chef, Iron Chef America Languages Spoken: Japanese
NOTABLE DISH(ES): Miyazaki Wagyu Beef Tartare; Braised Black Cod
FAST FACTS Restaurant Recs: I don't know many restaurants in Philadelphia because I go to my restaurant to work, then go to a bar after work, and just go home. I don't have time to go to a restaurant Kitchen Tool(s): The cutting board-it is a sacred tool and should be kept clean because we cut raw fish on the cutting board and serve the sliced raw fish directly over the counter to the customers. Interview Question: It would be easier if there were such a question. Just as people have different tastes, people are different in terms of personality, experience, etc. I change questions depending on the person I am interviewing. Fave Cookbook(s): Rosajin (in Japanese) Chef to Cook for You: Hanaya Yohei-he was the founder of Edo-style sushi, the closest thing to what today we might call nigiri sushi. Culinary Travel: Vietnam-I've never been. I love Vietnamese cuisine and want to experience local ingredients and styles of cooking in the place where they originate.
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13. Recipe for Steamed Sea Urchin with Lobster Custard and Fennel Foam
from Chef Joël Robuchon of L'Atelier de Joël Robuchon - Paris, France
Adapted by StarChefs.com
Yield: 1 Serving
INGREDIENTS
Lobster Custard: 68 grams lobster bouillon 2 grams lobster roe 1 egg, beaten Salt Pepper Sugar
Fennel Foam: 200 grams butter 500 grams fennel, sliced 325 grams onion, sliced 8 pieces star anise 15 grams fennel seed 500 grams Pernod 1500 grams fish stock 750 grams cream Salt White pepper
Steamed Sea Urchin: 1 sea urchin shell 24 grams sea urchin
To Assemble and Serve: Pinch fennel pollen Pinch chives, finely sliced
METHOD
For Lobster Custard: Mix the beaten egg with the bouillon and lobster roe. Add the sugar, salt, and pepper. Strain through a chinois.
For Fennel Foam: Sweat the onion, fennel, star anise, and fennel seed and season with a dash of salt. Add the Pernod and reduce by half. Add the stock and cream and bring to a boil. Simmer for 20 minutes. Remove from heat and steep for 30 minutes. Strain and season.
For Steamed Sea Urchin: Clean the shell and fill with 15 grams of the lobster custard. Cook at 185°F in a steamer for 10 minutes or until set. Refrigerate until chilled. Top with sea urchin and reheat in steamer at 230°F for 2 to 3 minutes. Pour some of the liquid that has dissolved from the foam into the shell, then top it off with the stiff foam.
To Assemble and Serve: Garnish with fennel pollen and chives.
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