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7. It's Time to Get the Worm: Early Bird Registration for the 2011 ICC
Get your discounted pass to the 2011 ICC, on The Sixth Sense in cuisine, before February 7th with Early Registration! http://www.starchefs.com/cook/events/icc/2011
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11. Featured Cookbook: Hot, Sweet, & Sticky
12 Romantic Feasts to Tempt Your Lover Doreen Garrett January 2003 Crown Publishing Group
This enticing little book offers up appetizers, salads, main dishes, and desserts all designed to work their magic. From a steaming plate of angel hair carbonara topped with caviar to a delightfully devilish chocolate cake, Napa Valley food writer Doreen Garrett has gathered together a luscious bunch of recipes to help chefs of all skill levels tempt their lovers out of the kitchen and into the bedroom-or maybe just the couch. Lovers everywhere will flock to Hot, Sweet, & Sticky to learn cooking skills to make things sizzle in more than just the kitchen. http://www.starchefs.com/cook/cookbooks_keywords/doreen
%20garrett
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12. Top 10 Jobs from the StarChefs.com JobFinder
Executive Chef Seeking Passionate, Highly Talented Chef for Exciting Luxury "Hip Hotel" Hotel Williamsburg Brooklyn, NY http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274920&positionid=
Sous Chef Career-Building Position. Challenge Yourself as a Chef , and Have Fun! Montana Ale Works Bozeman, MT http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275100&positionid=
Sous Chef Give Your Culinary Career A Big Boost. Must Have Fine Dining Experience Coveside Restaurant Christmas Cove, ME http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275082&positionid=
Chef de Partie Now Hiring gastroPeople for our Mobile Gourmet Operation gastropod Miami, FL http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275060&positionid=
Line Cooks Dedicated, Energetic Talent Wanted Immediately for Upscale, Downtown Hotspot Petit Rouge Miami, FL http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275041&positionid=
Executive Pastry Chef Successful Sweet-Maven with Decorative Showpiece Experience Wanted Keswick Hall at Monticello Charlottesville, VA http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275025&positionid=
Chef de Partie Dynamic, Dedicated Professionals with 3+ Years of Fine Dining Experience Wanted L2O Chicago, IL http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275040&positionid=
Sous Chef Iconic Beverly Wilshire Seeks a Sous Chef! Beverly Wilshire, A Four Seasons Hotel Beverly Hills, CA http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275020&positionid=
FOH Staff Boutique Caribbean Fish & Scuba Diving Resort Hiring FOH-Housing Included! Southern Cross Club Little Cayman, Caribbean http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274901&positionid=
Culinary Teaching Assistant L'Academie de Cuisine There's a Reason Our Turnover's so Low-Join Our Culinary Staff Today Washington, DC http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274883&positionid=
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13. Featured Chef to Know: Ignacio Mattos of Il Buco - New York, NY
47 Bond Street New York, NY 10012 Restaurant Email: ilbuco@ilbuco.com Phone: (212) 533-1932
RESTAURANT FACTS Weeknight Covers:160 Weekend Covers: 200 Check Average (with Wine): $80 Tasting Menu: No Kitchen Staff: 5
CHEF FACTS Born: 1979 Began Career: 1998 Culinary School: One year at a culinary school in Montevideo, Uruguay Stages: I did an internship with Michel Kerever, he was a mentor of Alain Passard. Work History: Uruguay: Los Negros; Argentina: Francis Mallman 1884, Patagonia Sur; Brazil: Figueira Rubaiyat; Spain: Martín Berasategui; Italy: il Cesare; San Francisco, CA: Chez Panisse; New York, NY: Spotted Pig Mentor(s): Francis Mallmann Affiliations: James Beard Foundation, Slow Food, Food Bank for NYC, We Campaign-part of the Alliance for Climate Protection, UNICEF, NYC Food Film Festival, Degustibus, Institute for Culinary Education Languages Spoken: Spanish
NOTABLE DISH(ES): Colorado Rack of Lamb with Baby Artichokes, Garlic Nougatine, and Citrus Confit
FAST FACTS Restaurant Recs: Nicky's Vietnamese Sandwiches Kitchen Tool(s): Where I came from, you don't have that much. You just need a knife and a match. Interview Question: I try to understand the background of the guy-what's he doing, where he's coming from. I don't follow an ABC routine of questions. Where do you like to eat? What kind of cooking? What kind of music? Flavor Combo(s): I am not sure if I would call it a "combination," but I'm a lemon fanatic, and also dry chilies. I use them in everything, same as great salt. With great quality and just the right pinch of these ingredients, I could create a bigger impression in pretty much any dish I create. Fave Cookbook(s): Elizabeth David-any of her books; Julia Child-any of her books Chef to Cook for You: Gilbert Pilgram: he used to be the chef at Chez Panisse; Russell Moore: he also used to be at Chez Panisse and is opening Camino in Oakland; and Santiago Garat: he owns Standards in Buenos Aires. The great thing is that all of them have already cooked for me at their houses. And those have been my favorite meals. Culinary Travel: I would love to take a flight tomorrow to Turkey and Lebanon and spend some good time eating there. I keep trying to figure out why that kind of food is so special to me. Most people have an obsession with other types of food, but for me, Turkish and Lebanese foods are so simple, fresh, and charming, while at the same time very pleasant, full of flavor, and very rounded. I love Mediterranean food but here is that great mix of the Middle East with the Mediterranean. Favorite Tool: Hands are the first tools that you use to cook. They are good for feeling the texture of the product, and they are also the point between technology and your ideas. Underappreciated Ingredient: The best ingredients are attention to detail and common sense.
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14. Recipe for Rosemary Caramel Chocolates from Chef Santosh Tiptur of Co Co. Sala - Washington, DC
Adapted by StarChefs.com
Yield: Makes 48 Chocolates
INGREDIENTS: 2 pounds tempered 55% dark chocolate 3 tablespoons glucose 1 cup sugar ½ teaspoon sea salt 1 cup heavy cream 2 large sprigs rosemary 1½ tablespoons unsalted butter 2½ tablespoons milk chocolate
METHOD: Pour the tempered dark chocolate into 2 24-indent polycarbonate molds so that the chocolate lightly coats the bottom and sides of the molds, creating a shell. Reserve any extra for final dipping. Set aside to harden. Meanwhile, cook the glucose, sugar, and salt until they reach caramel stage. While the caramel is cooking, heat up the cream with the rosemary and infuse for 10 to 15 minutes. Whisk in the butter while warm. When the caramel reaches the desired color, stop the cooking process by adding the warm cream. Pour the mixture through a strainer over the milk chocolate and stir until all of the chocolate is melted. Whisk in the butter. When cool, pipe the caramel-chocolate mixture into the dark chocolate shells. Let the filling set overnight to harden. Remove the chocolates from the molds and hand dip in the remaining dark chocolate.
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