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3. The Sixth Sense at the 2011 International Chefs Congress
Professionals in back and front of house alike are becoming custodians of an evocative, multi-sensory dining experience. The 2011 International Chefs Congress, October 3rd to October 5th, will explore the Sixth Sense, or emotional potential of modern hospitality, from the preparation and plating of a dish to the ambiance and design of a restaurant space.
http://www.starchefs.com/cook/events/icc/2011
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7. On Sale: The 5th Annual International Chefs Congress Mainstage DVDs
Only $199 for our best DVD collection yet! The 2010 ICC Mainstage Presentations, featuring Thomas Keller, Dan Barber, Charlie Palmer, Albert Adriŕ and many more world-famous chefs!
http://www.starchefs.com/shopping
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8. Photo Galleries from Our Recent Tastings
Photo galleries from our recent tastings, including Chef Christopher Damskey and Pastry Chef Christina Kaelberer of Market and a Bocuse D'Or Beaujoulais Wine Tasting at Daniel in New York City.
http://www.starchefs.com/cook/photo-gallery
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10. Featured Cookbook: The Appetizer Atlas: A World of Small Bites
Arthur L. Meyer and Jon M. Vann
January 2003
Wiley, John & Sons, Incorporated
Whether in the form of a passed hors d'oeuvre, canapé, or dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help start any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from 28 distinctive regional cuisines-from Mexico to Maghreb and China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested and perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource could be the only appetizer book a cook will ever need.
http://www.starchefs.com/cook/cookbooks_keywords/appetizer | |
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11. Top 10 Jobs from the StarChefs.com JobFinder
Sous Chef
Opportunity for Career Growth in Chef Michael Schlow's Fun, Vibrant Restaurant
Tico
Boston, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273680&positionid=
Line Cook
Resto NYC is hiring ambitious, talented, dependable line cooks!
Resto
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273720&positionid=
Pastry Sous Chef
2 star Michelin rated restaurant is hiring Pastry Sous Chef with comparable experience
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273721&positionid=
Taco Chef
Rapidly Growing Restaurant Group is Hiring Talented, Passionate Chef
Bar Taco
Port Chester, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273740&positionid=
Executive Chef
Join High Profile Restaurant Group Celebrating South American & Asian Cuisine
Sushi Samba
Las Vegas, NV
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273760&positionid=
Chef de Cuisine
Join High Profile Restaurant Group Celebrating South American & Asian Cuisine
Sushi Samba
Miami, FL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273780&positionid=
Executive Chef
Chef Wanted for Upscale Tuscan-Inspired Lake Las Vegas Resort
Dolce Hotels & Resorts
Las Vegas, NV
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273800&positionid=
Wine Director
Seeking Passionate Wine Geek
VOLT
Frederick, MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273840&positionid=
Banquet Chef
Seeking Creative, Organized Individual to Oversee Luxury Resort Kitchen
The Breakers
Palm Beach, FL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273860&positionid=
Executive Chef
Opportunity for Young Chef to Make a Kitchen Your Own
Busy Midtown Restaurant
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273900&positionid=
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12. Featured Chef to Know: Jody Williams of Gottino Enoteca e Salumeria
52 Greenwich Avenue
New York, NY 10011
Restaurant Email: Ilovegottino@gmail.com
(212) 633-2590
www.ilmiogottino.com
RESTAURANT FACTS
Seats: 35
Weeknight Covers: 100
Weekend Covers: 150
Check Average (with Wine): $45
Tasting Menu: No
Kitchen: 2
CHEF FACTS
Cuisine: Italian/American heirloom
Born: 1962
Began Career: 1984
Work History: New York, NY: Il Buco, Morandi
Mentor(s): Mario Batali, Alice Waters, Judy Rodgers, Thomas Keller, Mimi Sheraton, Mona Talbot
Awards: 2008 New York Magazine Best Wine Bar
Affiliations: Slow Food
Languages Spoken: Italian, Spanish
NOTABLE DISH(ES): Fave e Pecorino: Escarole, Fava Beans, Pecorino, and Mint
FAST FACTS
Restaurant Recs: Pearl Oyster Bar for the lobster rolls; Shake Shack
Kitchen Tool(s): Vintage Berkel hand crank slicer
Interview Question: I put them in the kitchen and see how they interact. I look for willingness and a desire to be there. I notice little things, like if they shake hands when they leave. You should make yourself a good guest.
Flavor Combo(s): Mint and basil; fennel seed and pollen with fish or white meat
Fave Cookbook(s): Italian Cooking by Elizabeth David; Basic Italian by Tony May; Zuni Café Cookbook by Judy Rodgers
Culinary Travel: Hong Kong - because it is exotic, vibrant and colorful
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 13. Recipe for Miso-Cured Duck Confit by Chef Masa Miyake of Miyake - Portland, ME
Adapted by StarChefs.com
December 2010
Yield: 6 Servings
INGREDIENTS:
200 grams miso
40 grams mirin
60 grams dashi (Japanese bonito and seaweed stock)
5 grams salt
13 grams sugar
20 grams whole prepared sansho peppercorns (or 1 gram powdered)
6 duck legs
Duck fat
METHOD:
Mix the miso, mirin, dashi, salt, sugar, and peppercorns or crushed pepper together and pour over the duck legs, mixing well. Cover with plastic wrap, pressing down to make sure legs stay fully coated in mixture, and refrigerate for 2 days.
Preheat the oven to 200°F. Rinse and dry the legs, place them in a roasting pan, and cover with the duck fat. Bring to a simmer on the stove top and put into the hot oven for 3 to 4 hours, or until the meat falls off the bone. Let the duck legs cool in the fat until they reach room temperature; pull the meat off the bones to serve. | |
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