Josean: Master of Minimalist Cuisine

Outside Restaurante Guggenheim—a temple of molecular gastronomy perched in the Frank Gehry-designed Guggenheim museum in Bilbao, Spain—modern works from Richard Serra, Mark Rothko, a

How StarChefs and the Trade Commission of Spain Sent<br />Six Chefs Packing

What do you do when the Trade Commission of Spain offers you a first class ticket to Spain?

Emotion, Memory, and the Senses in Experiential Cuisine at El Celler de Can Roca

Some chefs are too clever for their own good. Wacky techniques for the sake of wacky techniques without any context have little point.

Ferran Adrià, El Bulli, and the High Cost of Bright Ideas

It’s been a year since Ferran Adrià stunned Madrid Fusion with the announcement that El Bulli, home of the most documented, dissected, and feverishly coveted dining experience of our ti

Decadent and Balanced: Chocolate Desserts that Work

Chocolate—in some form—is on every dessert menu we see, seducing the weak chocoholic and insatiable sweet tooth. But most chocolate desserts fall flat.

Downsizing Desserts with Pastry Chef Meg Galus
Parisian Mini Desserts

Where?

Bill Kim's Belly Shack: Fast Casual with a Full Heart

“Let's call it Asian with a touch of Latin,” says Chef Bill Kim, as he serves a dish titled “#8,” a somen noodle salad with shrimp, tortilla chips, orange segments, tomatillo, and fish sauce.

The Young Guns of Chicago Pastry

Chicago has a well-earned reputation for being on the cutting edge. Creativity is practically airborne here, and it has spawned a young and vibrant chef community across the board.

Welcome to the 2010 StarChefs.com Salary Survey!

StarChefs.com is conducting its seventh annual salary survey. Your feedback is important and will help further our understanding of the culinary industry.

Hangover Remedies 2011: Battle Plans for Behind the Line

New Year’s Day brunch for a chef is two ibuprofens, coffee, and a knife. And once you’ve downed those pills, soldier, the party’s over.