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Recipes from the 2008 New York Rising Stars: the City's Brightest Culinary Talent
Wine Notes: Italy's Champagne (Not Prosecco!), Berlin-Style Beer, and More
The New York Rising Stars: Why We Picked Them and What Dishes Make Them Shine
Congress Updates, Chefs in New England, and a Rundown of Our Summer Features
What's in Your Kitchen and on Your Plates? Take the Culinary Trends Survey & Let Us Know
8 Creative Ways to Showcase that End-of-Summer Produce
Recent Photos: Tastings from Nantucket, Maine, Boston, and More

September 14-16, 2008: Tickets available for the third annual StarChefs.com International Chefs Congress

Join us for our 2008 New York Rising Stars Revue on September 16!

Graham Brown
In this week's QuickMeals, New Zealand chef Graham Brown shares recipes for hearty weeknight dishes. In 1991, Brown joined Cervena as...
MON free
Meat Quesadilla with Avocado Cilantro Cream
TUE
Lamb Kebabs with Halloumi
WED
Venison Tenderloin with Grilled Pears and Walnuts on Arugula with Gorgonzola Dressing
THU
Grilled Turkey Fillets with Toasted Fennel Seed Crust, Grilled Vegetables, and Walnut Pesto
FRI
Creamy Squash and Coconut Soup with Seafood
Moretti Forni Deck Ovens:
Irinox Blast Chillers and Shock Freezers:
Champagne Nicolas Feuillatte:
Hobart:
Le Cordon Bleu Schools:
Blueberries:
Wisconsin Cheese:
Regal Ware:
Winston CVap® Cook & Hold Oven:
Parmigiano Reggiano & Prosciutto di Parma:
Traditional Ingredients Find their Way onto Innovative Menus
Nespresso:
The Finest Espresso Coffee Machines
Jade:
Designing a New Restaurant Kitchen? Check Out Chefs That Use Jade Ranges
Vita-Prep Professional Blender:
Vita-Prep Professional Blender: Check Out Our New Videos

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Take the 2008 Culinary Trends Survey
Help us learn more about what's happening in your restaurant. Our yearly survey gathers comprehensive information about every facet of the restaurant world - plus, you could win one of 10 free passes to ICC!
StarChefs.com Chefs to Know Book 2nd Edition
The 2nd edition of Chefs to Know features over 600 chefs and pastry chefs, plus more than 100 mixologists, sommeliers, and international chefs. With 50 recipes and full-page photos, fun facts and kitchen stats, plus a pull-out guide to chefs' favorite restaurants off the beaten path, this comprehensive guide to the culinary industry is an essential tool for chefs, culinary students, media, and food lovers.
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DishRag: Chef recipes, food, wine and travel...
Employer: Tips for recruiting and retaining...
JobSeeker: Top 10 Jobs, Job Tips, and more...

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In molecular gastronomy, what chemical substance is used to transform fats into powders?
N-Zorbit M (Tapioca Maltodextrin)
Ultra Tex 3
Calcium Lactate
Versawhip
 
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