Rising Stars on the Road to 2014 James Beard Awards
StarChefs.com is thrilled to see so many familiar names on this year’s scroll of James Beard Award nominees. Among the 2014 finalists are 30 former...
2014 James Beard Foundation Awards
The James Beard Foundation will honor culinary industry professionals from around the country with the 2014 JBF awards. The winners of the Book,...
9th Annual StarChefs.com International Chefs Congress
StarChefs.com invites you to the 9th Annual StarChefs.com International Chefs Congress, October 26– 28, 2014 in New York City. Experience this one of...
Providence on the Plate
Meha Desai Antoinette Bruno
Pastry Chef David Rodriguez uses a unified color palette on each plate at Providence in Los Angeles, and employs shapes and textures to complement,...
The Japanese Pastry Ambassador
Rebecca Cohen Antoinette Bruno
There's nothing predictable about Pastry Chef Kei Hasegawa's blending of Japanese traditions with modernist French and American flavors and...
Scone Age: The Story of Sugarbird, Teatime, and a Remake of a Humble Pastry
Emily Bell Antoinette Bruno
Behind the gilded trappings of high tea service, you imagine a woman, patiently attentive, demurely clad in a ruffled apron, smiling with a kind of...
Wieners of Providence
Sean Kenniff Aliza Eliazarov
Rhode Island Saugie: Lightly Emulsified Smoked Pork, Lamb Casing, Toasted New England Split Roll, Chili, Sweet Pepper Relish, and Jalapeño...
Buchin’
Meha Desai Antoinette Bruno
Mead was Eli Cayer's gateway drug to a life addicted to fermentation, which takes many forms at his Urban Farm Fermentory (UFF) in Portland, Maine....
Hello, Mellow Black Vinegar
Caroline Hatchett Antoinette Bruno
Black vinegar is a serious secret sauce with the power to brighten flavors and balance bitterness—all under the radar. "I've had black vinegar in my...

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