Sugar Rush
Rebecca Cohen
With a compelling line-up of delicious workshops and demos just round the corner at this year’s StarChefs.com International Chef’s Congress (ICC)...
Meet The Mixos at the 8th Annual StarChefs.com International Chefs Congress
Meha Desai
It’s that time of the year again—time to put down the glass of your usual favorite and mix it up with haute cocktails and the latest beverage trends...
Freestylin’ with Fermented Red Pepper Paste
Sean Kenniff Headshots by Antoinette Bruno
What debt could Korea possibly owe Cristoforo Colombo—icon, hero, villain, explorer, “discoverer” of the Western World? In a rather surprisingly...
Bloodlines and Bluefish on Martha’s Vineyard
Sean Kenniff Antoinette Bruno
Chef Teddy Diggs’ self-proclaimed joy and struggle is creating personal, inventive dishes for “the summer people” with straightforward tastes who...
Homemade Burrata with Chef Justin Walker of Earth at Hidden Pond – Kennebunkport, ME
Meha Desai
Silky on the outside and utterly butterly creamy on the inside, an ideal burrata is magnificent in its simplicity. Best eaten fresh, burrata...
13 Aug
In the Business of Delicious
Rebecca Cohen Antoinette Bruno
For all its varied incarnations, fried dough has one consistent characteristic: an ability to get people rabidly excited. Since long before the...
13 Aug
2012 StarChefs.com Salary Survey Report
Dan Catinella
AVERAGE NATIONAL SALARIES BY JOB TITLE Job Title 2007 2008 2009 2010...
6 Aug
The Not-So-Tall Tale of The Paul
Rebecca Cohen Antoinette Bruno
In an industry with average 100-hour work-weeks and unrelenting pressures, a little appreciation goes a long way. Whether it’s a specially prepared...
Blonde Gastrique with Chef Evan Hennessey of Stages at One Washington – Dover, NH
Meha Desai
Gastriques are rather plucky. At their simplest, a combination of caramelized sugar and vinegar, they can be the perfect accompaniment to a...

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