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11. Fast Facts: ICC Presenter Pierre Hermé of Pierre Hermé - Paris, France
What does the Sixth Sense mean to you?
The Sixth Sense is the symbol of sharing, which is the reason why I made the choice of presenting a creation called "Entre: Emotions à Partager" (Between: Emotions to Share).
Chef most admired?
Ferran Adrià. Not only [is] he a chef, but moreover, an artist. Cooking is his way of expression. He doesn't cook strictly speaking; he creates emotions and shares them.
Favorite flavor combinations?
Rose, lychees, and raspberry-a combination which I named "Ispahan."
Your guilty food pleasure?
The list is far too long, as I have a Pantheon of my 100 favorite foods.
Most important kitchen rule?
Weigh everything, always.
Where you want to go for culinary travel?
Monaco, for Alain Ducasse's restaurant Louis XV, which is one of my favorite restaurants, and Mauro Colagreco's restaurant Mirazur, which I discovered recently. His cuisine is delicious in the spirit of Alain Passard or Pascal Barbot.
Your next project?
A new book, in collaboration with the perfumer Jean-Michel Duriez, in which we share and compare the way we create. We discovered that pastry and perfume were in fact based on the same architecture.
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12. Featured Cookbook: Fried Chicken and Champagne by ICC 2011 Presenter Lisa Dupar
Fried Chicken and Champagne: A Romp Through the Kitchen at Pomegranate Bistro
Southern Accents, Inc.
July 2010
Fried chicken and a glass of Champagne? Yes, please. Chef Lisa Dupar's IACP award-winning cookbook explores both the hometown and haute elements of the cuisines Dupar holds most dear. A Georgia girl, who cooked across Europe and landed in the Pacific Northwest, Dupar grew up eating Southern Fried Chicken but quickly developed a taste for life's more refined and worldly flavors. And she combines high- and low-brow foods with gusto in Fried Chicken and Champagne. Her recipe for "Frogmore Stew: Shrimp, Crab, Andouille Sausage, Sweet Corn in Shellfish Broth" combines elegant ingredients with a touch of rustic sloppiness. And Ginger Molasses Cookies have all the homey simplicity you could want from a cookie-but Dupar isn't afraid to add black pepper for kick. If by some stretch of the imagination, you can't find something you're dying to try from Fried Chicken and Champagne, it's quite possible you simply don't like food.
http://www.starchefs.com/cook/cookbooks_keywords/Fried-Chicken-and-Champagne
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13. Top 10 Jobs from the StarChefs.com's JobFinder
Line Cook
Line Cooks Sought Immediately at Miami Hotspot.
Joey's Restaurant
Miami, FL
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283181&positionid=
Pastry Chef
Great opportunity for an established Pastry Chef.
Desert Highlands Golf Club
Scottsdale, AZ
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283142&positionid=
Sous Chef
The Ritz-Carlton in New York is looking for a Qualified Sous Chef.
Ritz-Carlton
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283100&positionid=
Chef de Cuisine
Charles Town Casino is Hiring an Experienced Chef.
Hollywood Casino at Charles Town Races
Charles Town, WV
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283041&positionid=
Pastry Chef/Chocolatier
Fantastic Opportunity to Work with a Renowned Master Chocolatier.
Astor Chocolate
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282980&positionid=
Adjunct Culinary Chef Instructor
Well Respect Culinary School in NYC is looking for an Instructor.
The Institute of Culinary Education
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282949&positionid=
Assistant Chef
Make Your Mark on the Las Vegas Culinary Scene.
MGM Resorts Int'l
Las Vegas, NV
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282941&positionid=
Sous Chef
Give Your Career A Big Boost, Sous Chefs Sought in Dallas!
eatZi's Market & Bakery
Dallas, TX
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282947&positionid=
General Manager
Manage a Locally Focused Craft Food and Drink Establishment.
The Local Craft Food and Drink
Coral Gables, FL
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283160&positionid=
Sous Chef/Executive Sous Chef
Cavey's is Looking for a Chef with a Passion for Cooking Italian
Cavey's Restaurant
Hartford, CT
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283143&positionid=
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 14. Recipe for Sous Vide Rare Beef Jus from Chef Chris Young of Intellectual Ventures - Bellevue, WA
http://www.starchefs.com/cook/recipe/chris-young/sous-vide-rare-beef-jus
Adapted by StarChefs.com
INGREDIENTS:
1 kilogram beef, preferably a tough cut, cut into ½-inch cubes
2 grams bromelain powder
50 grams water
Salt
Sherry vinegar
METHOD:
Combine the beef and bromelain (optional). Cook sous vide at 53ºC for 4 hours. Strain the rendered juices through a fine-meshed sieve, and measure out 300 grams of the finished juice. Combine the juice with the water. Season with salt. Add the Sherry vinegar, vacuum seal, and refrigerate. Do not reheat above 53ºC.
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