Reaping the Benefits of Chocolate, in the Raw
Rebecca Cohen Antoinette Bruno
With the scientific name Theobroma, which translates to “food of the gods,” cacao lovers have every right to expect a lot from chocolate. And...
Hotel Chefs that Make You Want to Stay Just a Little Bit longer
Antoinette Bruno
These are our StarChefs.com Rising Star Chefs and the chefs that we just flat out love, who have made the hotel properties they work at, outstanding...
Transforming Hotels: Trends and Forecasts
Sean kenniff and Antoinette Bruno Antoinette Bruno
StarChefs logs thousands of miles on the road and in the air, across the globe, every year. We wouldn’t be able to visit the chefs, artisans,...
Letting the Banquet End: Reclaiming Spaces in Modern Hotels
Emily Bell Antoinette Bruno
 Banquet halls have their place in hospitality. They provide grand, cavernous settings for weddings, quinceaneras, work-mandated motivational...
Hotel Amenities and the Future of Hospitality
Emily Bell Antoinette Bruno
 If you recently checked into a hotel that didn’t have a number or the word “Super” in its title, there’s a chance you experienced those pivotal...
Going Low-Cal in SoCal
Rebecca Cohen Antoinette Bruno
We’ve all used the excuse I’m on vacation to indulge to our hearts’ content, but Los Angeles Chef Marius Blin is changing the way guests at the...
Getting to the Heart of Puerto Rican Cuisine, On a Chip
Sean Kenniff Will Blunt
 It’s where seasoning starts: mirepoix or the so called trinities—the omitted “holy” subtly reminding us just how important this mixture of...
10th Annual StarChefs International Chefs Congress
php_network_getaddresses: getaddrinfo failed: Name or service not knownThe International Chefs Congress turns 10 this year, and we're gathering some...
Peru on Ice
Antoinette Bruno Antoinette Bruno
Coca Forest: Chirimoya, Coca Leaves, Theobromas (plant), and Coffee at Central Bahuaja Milk Ice Cream, Crispy Castaña, Mango, Cranberry,...

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