Gothamist.com
September 21, 2007

Earlier this week, StarChefs held its 2nd International Chef’s Congress on the top two floors of 7 World Trade Center. Open to industry professionals only, this annual event draws notable chefs from all over the world and provides the opportunity to honor its Rising Stars, an award the culinary organization gives to young professionals.

www.autismspeaks.org/
September 13, 2007

“Glimpse the future of New York dining at our push-cart tasting gala and awards ceremony. Enjoy high-concept street food from up-and-coming culinary stars from the top restaurants in town. All dishes are paired with ultra-premium wines selected by the Rising Star Sommelier.”

South Florida Gourmet
September 11, 2007

StarChefs.com 2nd Annual International Chefs Congress, Setp.16-18, New York...

Zagat Buzz New York
April – August 2007

Elizabeth Falkner and John Scharfenberger Present “High Content Choclate Desserts” at the StarChefs.com International Chefs Congress.

TIME
January 19, 2007

Could Taste Make a Culinary Comeback?
One answer may be, back to cooking's roots. "Last year, Madrid Fusion was all about machines, and two years before that, it was about chemicals," says Antoinette Bruno, editor-in-chief of Starchefs, an influential chef's magazine. "This year is the return to flavor." Several speakers at the conference concurred. Montse Estruch, of the Catalan restaurant El Cingle, boosted the taste of a beautifully presented San Peter's fish with a handful of violet petals. In a talk that drew on his own experience raising animals and vegetables for his Blue Hill restaurants in New York, chef Dan Barber generated buzz with a discussion of why allowing lambs to graze on grass is not only better for the environment and for the animals than grain feeding them, but produces more succulent meat.

The Restaurant Guys Radio.com
December 11, 2006

Antoinette Bruno Returns - Does Michelin Matter?
Antoinette Bruno brings more than a decade of experience in the foodservice industry to StarChefs.com, the first online food magazine which celebrates its 10th anniversary in 2005. Since taking charge as CEO of StarChefs in 1999, Antoinette has led the company to new strength and respect among culinary insiders. Antoinette travels extensively throughout the US and the world to meet leading chefs and taste their food in order to bring StarChefs' audience a first-hand perspective on the top chefs and their ingredient and technique-focused recipes, as well as industry trends and controversial issues. She recently facilitated a panel discussion on the topic "Does Michelin Matter (in New York) and she shares her opinions on the topic of Micheline, Zagats, The New York Times and other restaurant review publications.
LISTEN: MP3

Tucson Citizen
December 7, 2006

Loews Ventana gets master chef; former Loews chef to open eatery
Tucson is gaining a master French chef and getting a new restaurant from another.
He told starchefs.com, "Those chefs helped confirm that my father and my mother's cooking - traditional from Nice - was right. At the time, classical French cuisine was heavier. When I worked with Jacques and Alain, they were cooking with olive oil and making the same things that I ate growing up."

New York Magazine
September 21, 2006

Top Chefs Convene in New York, Party
The well behaved: Toronto's Susur Lee, Madrid's Sergi Arola, and New York's Wylie ufresne.Photo: Melissa Hom We learned a lot hanging out at the StarChefs.com congress. The conference, which convened some of the most famous cooks from the four corners of the earth on Tuesday and Wednesday, cost an arm and a leg to get into - $850 for a two-day "industry pass" - but it was worth it.

The New York Sun
September 13, 2006

TOP CHEFS If you want to hobnob with some of the country's top chefs, and eat their food, head to Starchef.com's Rising Stars Revue next Wednesday, September 20, at Crobar (550 W. 28th St. between Tenth and Eleventh avenues, 917-339-1825). For $125 you can sample "high-concept street food" prepared by chefs including Zak Pelaccio of 5 Ninth, Alex Ureña of Ureña, Franklin Becker of Brasserie, Tony Esnault of Alain Ducasse at the Essex House, and pastry chefs Will Goldfarb of Room 4 Dessert and Michael Laiskonis of Le Bernardin. The event is from 8 to 10:30 p.m., unless you buy a $200 VIP ticket, which gets you into a pre-event reception. Visit www.starchefs.com/tickets or call 212-966-7575 for more information.

BiZBash
June 24, 2006

Bubbling to the Top
What She Plans: As founder of Millissime, a PR and marketing company that represents wine clients, Wittman works on roughly 100 events a year for Champagne Nicolas Feuillatte, ranging from poolside cocktail parties at the Delano in Miami to private V.I.P. dinners at Food & Wine's Classic in Aspen. Other events Wittman is producing in 2006 include three Champagne dinners; the launch of One Fo(u)r Minis in New York, Miami, and Los Angeles; and several tasting events in New York. The brand is also sponsoring StarChefs, MoMA, and Paper magazine events, and aiding in a dozen gallery openings in New York, Los Angeles, and Miami. [more]

Benjamin Christie
June 24, 2006

Wattleseed article on StarChefs website
I recently dropped into Starchefs office in New York and met the team while in the USA last month. For those that don’t know, Starchefs is a professional chef resource providing articles and information on all types of ingredients, equipment, professional job listings and more. The site from time to time profiles a wide range of celebrity chefs and their recipes. [more]

Happy Hours
May 2006

Nation’s Top Five Cocktail Trends - Resurgence Shows No Signs of Slowing Down
“We treat our cocktails like dishes – they have to be both beautiful and balanced,” said Duggan McDonnell of Frisson Restaurant in San Francisco who was recently named San Francisco’s Rising Star Bar Chef by StarChefs.com, a restaurant industry website.

The Seattle Times
May 3, 2006

Slugs vs. copper, a mixed message
Visit the Web site www.starchefs.com/edible_flowers/html/index.shtml for recipes and tips on cooking with flowers.

Lowell Sun, MA
March 29, 2006

Jim Clarke, writing on StarChefs.com, reports that single-malt Scotch, usually refrained from until after dinner when paired with a cigar, is now enjoyed as part of the meal, from appetizers to dessert, at restaurants across Scotland.

"If you're a Scotch fan, why reserve your favorite whiskey for the end of the meal when you could drink it for the whole evening?" he asks.

His recommendations for toothsome treats, paired with Scotch, include tuna tartare, salmon with mushrooms, Brussels sprout leaves and fingerling potatoes, venison, lamb chops and chocolate brownies and brioche bread pudding.

Chicago Sun Times, Chicago Sun times.com
March 27, 2006

Pastry a sweet job here
A national survey of restaurant workers' salaries finds that pastry cooks and chefs earn more on average here than in other major cities, while restaurant managers earn the least compared with their peers elsewhere.

In Chicago, pastry cooks, who assist pastry chefs and are paid hourly, made on average $13 an hour last year, the highest of the cities surveyed by the online magazine StarChefs.com.

The average salary of a pastry chef in Chicago -- $52,533 -- is more than the national average of $50,581. Pastry chefs in Las Vegas have the sweeter gig, though. They make roughly $70,000.

The Restaurant Guys Radio.com
February 28, 2006

Antoinette Bruno is the CEO of Starchefs.com, a profitable website catering to the restaurant and hospitality industry. Their newsletter, The Dish Rag, is full of great information and interesting in depth articles & their job-finder database is an excellent resource. The website annually presents the "Rising Star Chef" awards and recognizes four cities for their culinary scene. New York is always on the list. This year the website is also recognizing, Boston, Los Angeles and Washington DC. Antoinette also "dishes" to The Guys about some of her favorite "off-the-beaten path" New York Restaurants. [more]

LISTEN: MP3

MSN
February 1, 2006

10 Most Fun Jobs
Wine Taster
It's fun because: Employed by restaurants to recommend wines for their wine lists, wine tasters (also known as sommeliers or wine stewards) not only get to spend the day tasting the finest reds and whites around, but they can actually answer any question about their job with, "You know that movie Sideways?"
The not-so-fun side: It's not enough to have "likes to drink" or "can hold my liquor" on one's résumé. The job of a steward is to taste -- not actually drink -- wine; it requires extensive practice and training about making wine and judging its color, aroma, flavor and body.
The payoff: According to a 2005 starchefs.com survey of sommeliers, the average reported salary was $52,700.

Sunday Morning - ABC 7 News
December 11, 2005

abc channel 13
November 24, 2005

If you need some help--- putting the finishing touches on your holiday meal--- we've got some ideas for you on the web .... A number of internet sites will help guide you through the process ... From complete recipes-- to tips on turkey carving--- and how to tell when its done--- log onto any of these websites ... Butterball dot com--- land o lakes dot com--- starchefs dot com--- and better homes and gardens---- at b-h-g live dot com ..

SFTV
October 17, 2005

Best of Las Vegas The Visitors' Choice
September 22- October 5, 2005 issue

Rising Star Chefs
Dining has become Vegas' hottest commodity, and this next generation of culinary talent is destined to fan the flames. While they're working in the kitchen, they're also waiting in the wings--standing by to take thier places as the next generation of Las Vegas' leading chefs. They're the Las Vegas Rising Stars, designated as such by the prestigious StarChefs.com and recently honored in a revue and gala tasting at Caesars Palace. Baby, remember their names.[ more ]

Las Vegas Food & Beverage Magazine
July 2005 issue

Antoinette Bruno, editor-in-chief of StarChefs.com, an online magazine for culinary insiders, presented the latest trends in pastry arts at the Great American Dessert Expo in Las Vegas on June 4. “Dessert is a sin. So if you are going to sin, do it freely. Having one dessert is like having one mistress, ridiculous. You must have two or three, once you get started,” Bruno said while quoting Alain Ducasse during her presentation. [ more ]

The New York Times
April 20, 2005

Star Chefs, an online resource for information about chefs, their recipes and techniques, will celebrate its 10th anniversary on Tuesday with a tasting of food by 15 chefs at Flatiron Studio...

The Boston Globe
April 20, 2005

Chefs bring their expertise to Harvard
Antoinette Bruno, the CEO of StarChefs.com and a graduate of HBS, asked the restaurateurs how they would look upon a job applicant with a Harvard MBA. The pedigree is impressive, panelists agreed, but anyone would still need to learn the field, and be willing to do anything the lowest-paid employee does. ''If you want to run a bakery, you need to learn how to bake bread," Batali said. ''An MBA is not the shoehorn into upper management in any field."...[ more ]

gothamist
April, 2005

Seeing Stars
The other night, Gothamist had the most decadent dream: in one night, we ate at Hearth, WD-50, Asiate, Public, Cru, Sumile and Per Se. We sipped wines from all over the world, and nibbled on delectable desserts from Spice Market. When we woke up the next morning, we realized that it wasn't a dream after all -- it was the StarChefs.com annual Rising Stars Revue...

The Wall Street Journal
December 28, 2004

Reality Bites: Would-Be Chefs Vie for Stardom
By Erin White
Thanks to the pop-culture pull of chefs like Mr. Lagasse, and TV shows such as "The Restaurant," the cooking life has never seemed more glamorous -- or tempting. Since 2000, enrollment in culinary-school degree programs has increased 40% to around 53,000 students, according to estimates from the Culinary Institute of America, a top culinary school. And thousands of young people have shelled out as much as $50,000 for culinary-school programs, both degree and nondegree, in hopes of becoming the next Emeril, Mario Batali, or Bobby Flay.

But like cellists, actors, and so many other folks with artistic aspirations, today's starry-eyed culinary graduates face a grim reality: Good gigs are hard won. Even in the fast-growing restaurant industry, beginning positions are apt to be more grueling than glamorous, and typically pay only $22,000 to $26,000 annually. Opening a fine restaurant of one's own, meanwhile, is more prohibitive than ever, with start-up costs hitting a million dollars or more.

"Young people are going into culinary school, they're paying a lot of money for tuition, and their heads are in the clouds as to what kind of job they can get when they get out," says Antoinette Bruno, who runs a food Web site called StarChefs.

The New York Times
December 7, 2004

Wines That Travel Well
BYLINE: By Jim Clarke.
Jim Clarke is the wine and spirits editor of StarChefs.com.
DATELINE: SONOMA, CALIF.

New Yorkers who want to pick up a bottle of Pillar Rock Cabernet Sauvignon for Christmas dinner should keep an eye out for last-minute flights to California. They can't get the highly rated Pillar Rock at home, and state law prohibits the winery from shipping it to them. But the United States Supreme Court today is hearing a trio of cases -- two from Michigan and one from New York -- that could change that, making many high-quality wines available nationwide and opening up new markets for small wineries.

At issue in these cases are state laws that permit in-state wineries to ship directly to consumers, while barring out-of-state producers from doing so. So a Manhattanite can have Wolffer Estate on Long Island send a case of wine, but not Ken Wright Cellars in Oregon. This puts two constitutional provisions in conflict: the Commerce Clause, which allows Congress to regulate interstate commerce, and the 21st Amendment, which ended Prohibition and gave individual states the right to regulate the sale of alcohol -- a right they took to heart.

St. Petersburg Times (Florida)
November 25, 2004

Turkey Day help is just a phone call away
Is your turkey still frozen, your pie upside down on the floor, your treasured recipes missing? Don't panic. You can start Thanksgiving Day over with the help of the following tips and a phone or computer.
The following Web sites can help you through the entire meal preparation, from roasting to fixing the trimmings..
-Professional chefs and cookbook writers' tips and recipes: http://www.StarChefs.com.

Poughkeepsie Journal
November 3, 2004

GOOD LIFE
Not enough time to cook a full dinner? Tired of take-out and tacos? It's hard to cook something tasty and fun for the family when your time is limited. Now Starchefs.com, a Web site that features celebrity chefs, has introduced QuickMeals -- fast and easy weeknight recipes created by noted chefs.Subscribing to QuickMeals gets members five new recipes each week accompanied by a complete shopping list to get organized. Check out QuickMeals at www.starchefs.com.

The Miami Herald
October, 2004

Starchefs.com, an online magazine for and about food professionals, has chosen its annual ''rising star'' winners for Miami. The selections are made by members of the mag's New York-based editorial board, who make eating pilgrimages around the country.

''We are not necessarily looking for the best meal in town,'' says editor-in-chief Antoinette F. Bruno. ``We are looking for people who push the envelope.''