 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
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
| |
|
|
|
|
|
|
|
|
|
|
|
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
| |
|
|
|
|
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=
| |
|
|
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.
| |
|
|
 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.
| |
|
