RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. RISING STAR CHEF MIKA LEON OF CAJA CALIENTE Rising Star Chef Mika Leon. Caja Caliente 808 Ponce de Leon Coral Gables, FL 33134 (786) 431-1947 caja-caliente.com.. RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE Growing up in Santa Fe, New Mexico, Page Pressley was drawn to the kitchen as his Italian godmother prepared robust dishes with fresh

ingredients.

CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130

ERIC SZE OF 886

Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American

market.

RISING STAR CHEF HAROLD JURADO Culinary careers have a good start in Chicago. They have an even better start if you have a mother like Harold Jurado’s. Chef of a family-owned Filipino restaurant in the suburbs, Jurado’s mother exhibited the kind of passion it takes to cook great food and the discipline necessary to streamline kitchen chaos.

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato

ice cream.

RESTAURATEUR MARC DJOZLIJA OF WRIGHT & CO. As a high school junior and senior in Detroit, Marc Djozlija spent three hours of every school day in elective cooking classes. It was

time well spent.

LYNNE ROSSETTO KASPER'S BIOGRAPHY For gourmet cooks, foodies and the curious. Secret ingredients, anecdotes, tips, and recipes from famous chefs and cookbook authors. RE: NEED CHEF'S MARK PHONE NUMBER FOR REPLACEMENT PARTS Posted by Jenn on January 25, 2001 at 21:14:41:. In Reply to: Need Chef's Mark phone number for replacement parts for food grinder posted by Jeannie on November 15, 2000 at 16:53:56: Through the U.S. Patent and Trademark Office, I found out that Fingerhut owns Chef's Mark

which is

RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. RISING STAR CHEF MIKA LEON OF CAJA CALIENTE Rising Star Chef Mika Leon. Caja Caliente 808 Ponce de Leon Coral Gables, FL 33134 (786) 431-1947 caja-caliente.com.. RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE Growing up in Santa Fe, New Mexico, Page Pressley was drawn to the kitchen as his Italian godmother prepared robust dishes with fresh

ingredients.

CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130

ERIC SZE OF 886

Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American

market.

RISING STAR CHEF HAROLD JURADO Culinary careers have a good start in Chicago. They have an even better start if you have a mother like Harold Jurado’s. Chef of a family-owned Filipino restaurant in the suburbs, Jurado’s mother exhibited the kind of passion it takes to cook great food and the discipline necessary to streamline kitchen chaos.

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato

ice cream.

RESTAURATEUR MARC DJOZLIJA OF WRIGHT & CO. As a high school junior and senior in Detroit, Marc Djozlija spent three hours of every school day in elective cooking classes. It was

time well spent.

LYNNE ROSSETTO KASPER'S BIOGRAPHY For gourmet cooks, foodies and the curious. Secret ingredients, anecdotes, tips, and recipes from famous chefs and cookbook authors. RE: NEED CHEF'S MARK PHONE NUMBER FOR REPLACEMENT PARTS Posted by Jenn on January 25, 2001 at 21:14:41:. In Reply to: Need Chef's Mark phone number for replacement parts for food grinder posted by Jeannie on November 15, 2000 at 16:53:56: Through the U.S. Patent and Trademark Office, I found out that Fingerhut owns Chef's Mark

which is

RISING STAR CHEF SHEA GALLANTE OF CIANO Rising Star Chef Shea Gallante. Ciano 45 East 22nd Street New York, NY 10010 (212) 982-8422 www.cianonyc.com.. formerly of CRU 24 5th Avenue

New York, NY 10011

STARCHEFS STEVEN RAICHLEN'S BIOGRAPHY Steven Raichlen is a multi award-winning cookbook author, cooking teacher, and syndicated food columnist. In July 1998, the New York power publisher, Workman, published The Barbecue Bible, Raichlen's encyclopedic study of grilling and barbecuing around the world.Four years in the making, The Barbecue Bible features more than 500 recipes, plus a crash course on grilling, barbecuing, smoking A NEW WINE CLUB, GRAPE CRUSH BY NATTY TIMES, IS CRUSHING When BFFs Macarena Carrillo and Mariel Dalmau were preparing for their introduction to the Court of Master Sommeliers, they would often find themselves at corporate wine tastings feeling like the underdogs. Instead of being educated, the young women were treated as though they didn’t belong and questioned for their tastes. So they brought together a group of like-minded friends for a wine

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato

ice cream.

BOUILLABBONG

In a large pot, heat oil. Sweat the celery, onion, carrot, and tomato. Add garlic, potato, thyme, and tomato paste and cook out. Add a few sprigs of chrysanthemum

PHOTO GALLERIES

Displaying Results for: Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,Orlando,

FL

RISING STAR CHEF NICHOLAS ELMI OF LAUREL Rising Star Chef Nicholas Elmi @nicholaselmi. Laurel 1617 East Passyunk Avenue Philadelphia, PA 19148 (215) 271-8299 www.restaurantlaurel..

PHOTO GALLERIES

Bartender , Bartender , Bartender , Bartender, Bartender , Bartender , Bartender , Bartender, Bartender , Bartender , Bartender , Bartender, Bartender , Bartender

PHOTO GALLERIES

search photo gallery by keyword: Displaying Results for: Sommelier;

Sommelier; Magazine

BAKERS BEN LUSTBADER AND SARAH MISPAGEL-LUSTBADER OF LOAF Search this site: Search. Copyright © 1995-2021 StarChefs. All rights

reserved.

RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. RISING STAR CHEF MIKA LEON OF CAJA CALIENTE Rising Star Chef Mika Leon. Caja Caliente 808 Ponce de Leon Coral Gables, FL 33134 (786) 431-1947 caja-caliente.com.. CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130

ERIC SZE OF 886

New York, NY. Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American market. Studying hospitality and tourism, Sze

received

RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE In November 2015, Pressley joined the opening team of Emmer & Rye, a next generation farm-to-table restaurant that serves small plates dim sum-style. Working alongside Chef Kevin Fink as his chef de cuisine and partner, Pressley was integral to Emmer & Rye earning a place on Bon Appétit’s “America’s Best New Restaurants” list in 2016 RISING STAR CHEF HAROLD JURADO Jurado eventually earned his culinary degree from Kendall College, but his earliest teacher was his mother. Jurado started at Japonais, moving his way up from intern to sous chef, and eventually opening Japonais in New York and Las Vegas. While there, Jurado heard of Chef Charlie Trotter’s plans for the new wing of the Venetian Casino and

Hotel.

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato ice cream. Seattle chefs are upcycling, cross-utilizing, and

repurposing

RESTAURATEUR MARC DJOZLIJA OF WRIGHT & CO. Detroit, MI. September 2016. As a high school junior and senior in Detroit, Marc Djozlija spent three hours of every school day in elective cooking classes. It was time well spent. Djozlija graduated from the Culinary Institute of America, and eventually joined up with Wolfgang Puck. In 20 years, he opened eight restaurants for Puck,

including

LYNNE ROSSETTO KASPER'S BIOGRAPHY For gourmet cooks, foodies and the curious. Secret ingredients, anecdotes, tips, and recipes from famous chefs and cookbook authors. RE: NEED CHEF'S MARK PHONE NUMBER FOR REPLACEMENT PARTS Posted by Jenn on January 25, 2001 at 21:14:41:. In Reply to: Need Chef's Mark phone number for replacement parts for food grinder posted by Jeannie on November 15, 2000 at 16:53:56: Through the U.S. Patent and Trademark Office, I found out that Fingerhut owns Chef's Mark

which is

RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. RISING STAR CHEF MIKA LEON OF CAJA CALIENTE Rising Star Chef Mika Leon. Caja Caliente 808 Ponce de Leon Coral Gables, FL 33134 (786) 431-1947 caja-caliente.com.. CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130

ERIC SZE OF 886

New York, NY. Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American market. Studying hospitality and tourism, Sze

received

RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE In November 2015, Pressley joined the opening team of Emmer & Rye, a next generation farm-to-table restaurant that serves small plates dim sum-style. Working alongside Chef Kevin Fink as his chef de cuisine and partner, Pressley was integral to Emmer & Rye earning a place on Bon Appétit’s “America’s Best New Restaurants” list in 2016 RISING STAR CHEF HAROLD JURADO Jurado eventually earned his culinary degree from Kendall College, but his earliest teacher was his mother. Jurado started at Japonais, moving his way up from intern to sous chef, and eventually opening Japonais in New York and Las Vegas. While there, Jurado heard of Chef Charlie Trotter’s plans for the new wing of the Venetian Casino and

Hotel.

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato ice cream. Seattle chefs are upcycling, cross-utilizing, and

repurposing

RESTAURATEUR MARC DJOZLIJA OF WRIGHT & CO. Detroit, MI. September 2016. As a high school junior and senior in Detroit, Marc Djozlija spent three hours of every school day in elective cooking classes. It was time well spent. Djozlija graduated from the Culinary Institute of America, and eventually joined up with Wolfgang Puck. In 20 years, he opened eight restaurants for Puck,

including

LYNNE ROSSETTO KASPER'S BIOGRAPHY For gourmet cooks, foodies and the curious. Secret ingredients, anecdotes, tips, and recipes from famous chefs and cookbook authors. RE: NEED CHEF'S MARK PHONE NUMBER FOR REPLACEMENT PARTS Posted by Jenn on January 25, 2001 at 21:14:41:. In Reply to: Need Chef's Mark phone number for replacement parts for food grinder posted by Jeannie on November 15, 2000 at 16:53:56: Through the U.S. Patent and Trademark Office, I found out that Fingerhut owns Chef's Mark

which is

STARCHEFS STEVEN RAICHLEN'S BIOGRAPHY Steven Raichlen is a multi award-winning cookbook author, cooking teacher, and syndicated food columnist. In July 1998, the New York power publisher, Workman, published The Barbecue Bible, Raichlen's encyclopedic study of grilling and barbecuing around the world.Four years in the making, The Barbecue Bible features more than 500 recipes, plus a crash course on grilling, barbecuing, smoking A NEW WINE CLUB, GRAPE CRUSH BY NATTY TIMES, IS CRUSHING 1 day ago · When BFFs Macarena Carrillo and Mariel Dalmau were preparing for their introduction to the Court of Master Sommeliers, they would often find themselves at corporate wine tastings feeling like the underdogs. Instead of being educated, the young women were treated as though they didn’t belong and questioned for their tastes. So they brought together a group of like-minded friends for a

wine

PHOTO GALLERIES

Bartender , Bartender , Bartender , Bartender, Bartender , Bartender , Bartender , Bartender, Bartender , Bartender , Bartender , Bartender, Bartender , Bartender RISING STAR CHEF SHEA GALLANTE OF CIANO Rising Star Chef Shea Gallante. Ciano 45 East 22nd Street New York, NY 10010 (212) 982-8422 www.cianonyc.com.. formerly of CRU 24 5th Avenue

New York, NY 10011

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato

ice cream.

CHEF TECHNIQUE FOR PRE-COOKING RISOTTO ON STARCHEFS.COM The possibilities are endless. STEP 1: Pre-cook risotto according to recipe. Gently shake pan so as not to break grains of rice, which should be cooked al dente and a bit chalky in center of grain. STEP 2: Spread rice in thin layer on sheet pans and cool at room temperature.

STEP 3:

RISING STAR CHEF NICHOLAS ELMI OF LAUREL Rising Star Chef Nicholas Elmi @nicholaselmi. Laurel 1617 East Passyunk Avenue Philadelphia, PA 19148 (215) 271-8299 www.restaurantlaurel.. RESTAURATEUR MARC DJOZLIJA OF WRIGHT & CO. Detroit, MI. September 2016. As a high school junior and senior in Detroit, Marc Djozlija spent three hours of every school day in elective cooking classes. It was time well spent. Djozlija graduated from the Culinary Institute of America, and eventually joined up with Wolfgang Puck. In 20 years, he opened eight restaurants for Puck,

including

BEEF AND GUINESS STEW RECIPE FROM CHEF DARINA ALLEN OF sprig of thyme. Method: Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. WINE: PAIRING RED WINE WITH FISH: PINOT NOIR, BARBERA, CAB Red Wine + Fish, Made Easy: Recommended Wines Burgundy Oregon Bordeaux Rioja Piedmont: By Jim Clarke October 2008. W e’re moving into autumn: time for red wine. But it’s not so cold yet that we’re letting braised short ribs and roasts take over the menu; there’s still plenty of time for fish and the like, especially if we’re hoping to avoid putting on some winter weight too early.

STARCHEFS.COM

Henry Hané’s La Causa Salad is a Shared Experience. A salad is the star dish on Henry Hané’s menu at B Bistro + Bakery. We break down the numbers behind it. RISING STAR CHEF MIKA LEON OF CAJA CALIENTE Rising Star Chef Mika Leon. Caja Caliente 808 Ponce de Leon Coral Gables, FL 33134 (786) 431-1947 caja-caliente.com.. RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. STARCHEFS STEVEN RAICHLEN'S BIOGRAPHY Steven Raichlen is a multi award-winning cookbook author, cooking teacher, and syndicated food columnist. In July 1998, the New York power publisher, Workman, published The Barbecue Bible, Raichlen's encyclopedic study of grilling and barbecuing around the world.Four years in the making, The Barbecue Bible features more than 500 recipes, plus a crash course on grilling, barbecuing, smoking 2021 MIAMI RISING STAR CHEFS LUCIANA GIANGRANDI AND ALEX The couple’s paths crossed as part of the opening team of Daniel Humm and Will Guidara’s The NoMad in 2012. Within a year, Meyer became sous chef, and Giangrandi moved on to Carbone. She visited Italy to spend a summer cooking in Tuscany, and Meyer quit his job and followed. The partners traveled to Mexico and Japan, consulted and

catered

CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130 RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE In November 2015, Pressley joined the opening team of Emmer & Rye, a next generation farm-to-table restaurant that serves small plates dim sum-style. Working alongside Chef Kevin Fink as his chef de cuisine and partner, Pressley was integral to Emmer & Rye earning a place on Bon Appétit’s “America’s Best New Restaurants” list in 2016 POPCORN MOUSSE, CONCORD GRAPES, AND GREEN CHARTREUSE METHOD: Dehydrate the cornstarch for 8 hours, or overnight, in a low-heat oven. Sift the cornstarch onto trays, and level it. Make desired indentions into the starch to form candy molds. Preheat the dehydrator to 40°C. Combine the sugar and water in a pot and cook the syrup to 109°C. Add a portion of the Chartreuse to the syrup and

cover with

ERIC SZE OF 886

New York, NY. Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American market. Studying hospitality and tourism, Sze

received

RECIPE FOR SMOKED SALMON CHIPS, CHEF SCOTT SERPAS Heat oil in a deep fryer to 350°F. Thinly slice two Idaho potatoes length wise on a mandoline and place in fryer. Fry on both sides until golden brown, approximately 2-3 minutes, and drain on a plate lined with paper towel. Sprinkle with dry spice seasoning. To Assemble and Serve: Spread Chipotle Cream Cheese evenly on each chip.

STARCHEFS.COM

Henry Hané’s La Causa Salad is a Shared Experience. A salad is the star dish on Henry Hané’s menu at B Bistro + Bakery. We break down the numbers behind it. RISING STAR CHEF MIKA LEON OF CAJA CALIENTE Rising Star Chef Mika Leon. Caja Caliente 808 Ponce de Leon Coral Gables, FL 33134 (786) 431-1947 caja-caliente.com.. RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. STARCHEFS STEVEN RAICHLEN'S BIOGRAPHY Steven Raichlen is a multi award-winning cookbook author, cooking teacher, and syndicated food columnist. In July 1998, the New York power publisher, Workman, published The Barbecue Bible, Raichlen's encyclopedic study of grilling and barbecuing around the world.Four years in the making, The Barbecue Bible features more than 500 recipes, plus a crash course on grilling, barbecuing, smoking 2021 MIAMI RISING STAR CHEFS LUCIANA GIANGRANDI AND ALEX The couple’s paths crossed as part of the opening team of Daniel Humm and Will Guidara’s The NoMad in 2012. Within a year, Meyer became sous chef, and Giangrandi moved on to Carbone. She visited Italy to spend a summer cooking in Tuscany, and Meyer quit his job and followed. The partners traveled to Mexico and Japan, consulted and

catered

CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130 RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE In November 2015, Pressley joined the opening team of Emmer & Rye, a next generation farm-to-table restaurant that serves small plates dim sum-style. Working alongside Chef Kevin Fink as his chef de cuisine and partner, Pressley was integral to Emmer & Rye earning a place on Bon Appétit’s “America’s Best New Restaurants” list in 2016 POPCORN MOUSSE, CONCORD GRAPES, AND GREEN CHARTREUSE METHOD: Dehydrate the cornstarch for 8 hours, or overnight, in a low-heat oven. Sift the cornstarch onto trays, and level it. Make desired indentions into the starch to form candy molds. Preheat the dehydrator to 40°C. Combine the sugar and water in a pot and cook the syrup to 109°C. Add a portion of the Chartreuse to the syrup and

cover with

ERIC SZE OF 886

New York, NY. Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American market. Studying hospitality and tourism, Sze

received

RECIPE FOR SMOKED SALMON CHIPS, CHEF SCOTT SERPAS Heat oil in a deep fryer to 350°F. Thinly slice two Idaho potatoes length wise on a mandoline and place in fryer. Fry on both sides until golden brown, approximately 2-3 minutes, and drain on a plate lined with paper towel. Sprinkle with dry spice seasoning. To Assemble and Serve: Spread Chipotle Cream Cheese evenly on each chip. 2021 LOS ANGELES RISING STAR MENTOR CHEF SUZANNE GOIN OF The 2021 class of Los Angeles Rising Stars anonymously voted on a Mentor Chef Award winner, presented by Vitamix. The award goes to a chef who supports and inspires young chefs in their city. STARCHEFS RISING STARS AWARDS StarChefs Rising Stars Awards celebrate up-and-coming chefs and culinary professionals, who represent the vanguard of the contemporary American dining scene. They have strong, compelling culinary philosophies and are committed to fostering a culinary community by sharing their knowledge with fellow professionals.

PHOTO GALLERIES

Bartender , Bartender , Bartender , Bartender, Bartender , Bartender , Bartender , Bartender, Bartender , Bartender , Bartender , Bartender, Bartender , Bartender RISING STAR CHEF SHEA GALLANTE OF CIANO Rising Star Chef Shea Gallante. Ciano 45 East 22nd Street New York, NY 10010 (212) 982-8422 www.cianonyc.com.. formerly of CRU 24 5th Avenue

New York, NY 10011

RISING STAR PASTRY CHEF CAROLINE SCHIFF OF GAGE & TOLLNER Rising Star Pastry Chef Caroline Schiff. Gage & Tollner 372 Fulton St Brooklyn, NY 11201 (347) 689-3677 gageandtollner.com.. CHEF RALPH PERRAZZO OF CLIO Boston, MA. Ralph Perrazzo fell in love with food alongside his mother and grandmothers in their Long Island kitchen, and a job at a local restaurant at 16 cemented Perrazzo’s passion. Sure, the teenage Perrazzo might have initially gotten into it for money for a car. But he quickly realized that life in the kitchen was much more fun than

the

CHOCLO: THE GIANT CORN OF PERU Av. Paz Soldán 290. Lima, Peru. 51 (14) 422 775. www.astridygaston.com. Bigger is better is usually an American mindset. But when it comes to corn, it’s a Peruvian mantra. While we North Americans prefer the small kernel-ed yellow or white sweet corn of the vast central plains, in Peru they eat choclo—and they don’t

even have to floss

TIPS AND TOOLS FOR CONTROLLING YOUR FOOD COST The formula for calculating food cost is simple: net food purchases divided by net food sales (net means after the change in inventory). The rule of thumb within the fine dining industry is to maintain a 30% food cost, or less. When 2009 Boston Rising Star Chris Chung opens his restaurant AKA Bistro in Boston’s Lincoln Park, he anticipates SEVILLA ENLIVENS SANTA BARBARA WITH A TASTE OF CARNIVALE From the deep green jungles of the Amazon, to Rio de Janeiro's bustling streets and the grand revelry of Carnival, few countries dazzle the senses like Brazil. HARNESSING THE POWER OF FERMENTATION PART 2: THE LONG AND Dough cold-ferments in the refrigerator at 39°F to 42°F for at least 24 hours, with best results between 48 and 72 hours. For pizzerias that ferment dough overnight. Dough ferments at room temperature for 6 to 12 hours or in the refrigerator at 39°F to 42°F for at least 24 hours and at most 48 hours. RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. RISING STAR CHEF MIKA LEON OF CAJA CALIENTE Rising Star Chef Mika Leon. Caja Caliente 808 Ponce de Leon Coral Gables, FL 33134 (786) 431-1947 caja-caliente.com.. RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE In November 2015, Pressley joined the opening team of Emmer & Rye, a next generation farm-to-table restaurant that serves small plates dim sum-style. Working alongside Chef Kevin Fink as his chef de cuisine and partner, Pressley was integral to Emmer & Rye earning a place on Bon Appétit’s “America’s Best New Restaurants” list in 2016 RISING STAR CHEF NICHOLAS ELMI OF LAUREL Rising Star Chef Nicholas Elmi @nicholaselmi. Laurel 1617 East Passyunk Avenue Philadelphia, PA 19148 (215) 271-8299 www.restaurantlaurel.. CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130 CHEF ANDRE SOLTNER OF THE INTERNATIONAL CULINARY CENTER It can arguably be said that Chef Andre Soltner was America’s first superstar chef. As chef/owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine, he elevated it to a high art. Though he’s always seen himself as a craftsman, his restaurant was a New York City four-star institution considered the paragon of classic French cuisine.

ERIC SZE OF 886

New York, NY. Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American market. Studying hospitality and tourism, Sze

received

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato ice cream. Seattle chefs are upcycling, cross-utilizing, and

repurposing

LYNNE ROSSETTO KASPER'S BIOGRAPHY For gourmet cooks, foodies and the curious. Secret ingredients, anecdotes, tips, and recipes from famous chefs and cookbook authors. RESTAURATEUR MARC DJOZLIJA OF WRIGHT & CO. Detroit, MI. September 2016. As a high school junior and senior in Detroit, Marc Djozlija spent three hours of every school day in elective cooking classes. It was time well spent. Djozlija graduated from the Culinary Institute of America, and eventually joined up with Wolfgang Puck. In 20 years, he opened eight restaurants for Puck,

including

RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. RISING STAR CHEF MIKA LEON OF CAJA CALIENTE Rising Star Chef Mika Leon. Caja Caliente 808 Ponce de Leon Coral Gables, FL 33134 (786) 431-1947 caja-caliente.com.. RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE In November 2015, Pressley joined the opening team of Emmer & Rye, a next generation farm-to-table restaurant that serves small plates dim sum-style. Working alongside Chef Kevin Fink as his chef de cuisine and partner, Pressley was integral to Emmer & Rye earning a place on Bon Appétit’s “America’s Best New Restaurants” list in 2016 RISING STAR CHEF NICHOLAS ELMI OF LAUREL Rising Star Chef Nicholas Elmi @nicholaselmi. Laurel 1617 East Passyunk Avenue Philadelphia, PA 19148 (215) 271-8299 www.restaurantlaurel.. CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130 CHEF ANDRE SOLTNER OF THE INTERNATIONAL CULINARY CENTER It can arguably be said that Chef Andre Soltner was America’s first superstar chef. As chef/owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine, he elevated it to a high art. Though he’s always seen himself as a craftsman, his restaurant was a New York City four-star institution considered the paragon of classic French cuisine.

ERIC SZE OF 886

New York, NY. Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American market. Studying hospitality and tourism, Sze

received

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato ice cream. Seattle chefs are upcycling, cross-utilizing, and

repurposing

LYNNE ROSSETTO KASPER'S BIOGRAPHY For gourmet cooks, foodies and the curious. Secret ingredients, anecdotes, tips, and recipes from famous chefs and cookbook authors. RESTAURATEUR MARC DJOZLIJA OF WRIGHT & CO. Detroit, MI. September 2016. As a high school junior and senior in Detroit, Marc Djozlija spent three hours of every school day in elective cooking classes. It was time well spent. Djozlija graduated from the Culinary Institute of America, and eventually joined up with Wolfgang Puck. In 20 years, he opened eight restaurants for Puck,

including

STARCHEFS.COM

Henry Hané’s La Causa Salad is a Shared Experience. A salad is the star dish on Henry Hané’s menu at B Bistro + Bakery. We break down the numbers behind it. 2021 LOS ANGELES RISING STARS With Vitamix blenders and $100 restaurant gift cards up for grabs, don’t miss your chance to win!Order any of the featured dishes or drinks (for dine-in or delivery) and share an Instagram story or post to enter. You must tag @StarChefs and #StarChefsRisingStars to be

considered.

STARCHEFS STEVEN RAICHLEN'S BIOGRAPHY Steven Raichlen is a multi award-winning cookbook author, cooking teacher, and syndicated food columnist. In July 1998, the New York power publisher, Workman, published The Barbecue Bible, Raichlen's encyclopedic study of grilling and barbecuing around the world.Four years in the making, The Barbecue Bible features more than 500 recipes, plus a crash course on grilling, barbecuing, smoking

PHOTO GALLERIES

Bartender , Bartender , Bartender , Bartender, Bartender , Bartender , Bartender , Bartender, Bartender , Bartender , Bartender , Bartender, Bartender , Bartender RISING STAR CHEF SHEA GALLANTE OF CIANO Rising Star Chef Shea Gallante. Ciano 45 East 22nd Street New York, NY 10010 (212) 982-8422 www.cianonyc.com.. formerly of CRU 24 5th Avenue

New York, NY 10011

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato

ice cream.

CHEF CHINTAN PANDYA OF ADDA Chef Chintan Pandya. Adda 31-31 Thomson Ave Long Island City, NY 11101 (718) 433-3888 addanyc.com.. CHEF TECHNIQUE FOR PRE-COOKING RISOTTO ON STARCHEFS.COM The possibilities are endless. STEP 1: Pre-cook risotto according to recipe. Gently shake pan so as not to break grains of rice, which should be cooked al dente and a bit chalky in center of grain. STEP 2: Spread rice in thin layer on sheet pans and cool at room temperature.

STEP 3:

SEVILLA ENLIVENS SANTA BARBARA WITH A TASTE OF CARNIVALE From the deep green jungles of the Amazon, to Rio de Janeiro's bustling streets and the grand revelry of Carnival, few countries dazzle the senses like Brazil. RECIPE FOR NEOCLASSIC BUTTERCREAM FROM THE CAKE BIBLE BY Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Continue beating until completely cool. Gradually beat in the butter and, if desired, any optional flavoring. Place in an

airtight bowl.

STARCHEFS.COM

Henry Hané’s La Causa Salad is a Shared Experience. A salad is the star dish on Henry Hané’s menu at B Bistro + Bakery. We break down the numbers behind it. RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130 RISING STAR CHEF COLIN BEDFORD OF THE FEARRINGTON HOUSE Rising Star Chef Colin Bedford. The Fearrington House Restaurant 2000 Fearrington Village Center (Fearrington Village) Pittsboro, NC 27312

(919) 542-2121

RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE In November 2015, Pressley joined the opening team of Emmer & Rye, a next generation farm-to-table restaurant that serves small plates dim sum-style. Working alongside Chef Kevin Fink as his chef de cuisine and partner, Pressley was integral to Emmer & Rye earning a place on Bon Appétit’s “America’s Best New Restaurants” list in 2016 RISING STAR CHEF ED KENNEY OF TOWN Honolulu, HI. October 2012. Ed Kenney is Mr. Hawaii. His father is famous Broadway singer Edward Kenney and his mother was a legendary hula dancer. Ed kept a bit of that showmanship, but also developed an incredible passion for food. Not hat his career didn’t get off to a rocky start: Kenney bussed tables in college, and vowed he would never CHEF ANDRE SOLTNER OF THE INTERNATIONAL CULINARY CENTERANDRE SOLTNER POTATO PIEANDRE SOLTNER RECIPESANDRE SOLTNER TARTE FLAMBEECHEF ANDRE

MOLLE

It can arguably be said that Chef Andre Soltner was America’s first superstar chef. As chef/owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine, he elevated it to a high art. Though he’s always seen himself as a craftsman, his restaurant was a New York City four-star institution considered the paragon of classic French cuisine.

ERIC SZE OF 886

New York, NY. Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American market. Studying hospitality and tourism, Sze

received

POPCORN MOUSSE, CONCORD GRAPES, AND GREEN CHARTREUSE Dehydrate the cornstarch for 8 hours, or overnight, in a low-heat oven. Sift the cornstarch onto trays, and level it. Make desired indentions into the starch to form candy molds. Preheat the dehydrator to 40°C. Combine the sugar and water in a pot and cook the syrup to 109°C. Add a portion of the Chartreuse to the syrup and cover with a

wet

CHEF SAM HAYWARD OF FORE STREET GRILLE November 2011. When life on the road as a 1970’s R & B musician lost its charm, Sam Hayward traded in his bass guitar for a sharp set of knives and a summer job on Maine’s Appledore Island. With his roots in Louisiana, Tennessee, and upstate New York, Hayward took to the new coastal landscape and immediately fell in love with Maine.

STARCHEFS.COM

Henry Hané’s La Causa Salad is a Shared Experience. A salad is the star dish on Henry Hané’s menu at B Bistro + Bakery. We break down the numbers behind it. RISING STAR CHEF SHOTA NAKAJIMA OF ADANA Rising Star Chef Shota Nakajima. Adana 1449 E Pine St Seattle, WA 98122 (206) 294-5230 www.adanaseattle.com.. CHEF ALEX HARRELL OF ANGELINE Chef Alex Harrell. Angeline 1032 Chartres Street New Orleans, LA 70116 (504) 308-3106 www.angelinenola.com.. formerly of Sylvain 625 Chartres Street New Orleans, LA 70130 RISING STAR CHEF COLIN BEDFORD OF THE FEARRINGTON HOUSE Rising Star Chef Colin Bedford. The Fearrington House Restaurant 2000 Fearrington Village Center (Fearrington Village) Pittsboro, NC 27312

(919) 542-2121

RISING STAR CHEF PAGE PRESSLEY OF EMMER & RYE In November 2015, Pressley joined the opening team of Emmer & Rye, a next generation farm-to-table restaurant that serves small plates dim sum-style. Working alongside Chef Kevin Fink as his chef de cuisine and partner, Pressley was integral to Emmer & Rye earning a place on Bon Appétit’s “America’s Best New Restaurants” list in 2016 RISING STAR CHEF ED KENNEY OF TOWN Honolulu, HI. October 2012. Ed Kenney is Mr. Hawaii. His father is famous Broadway singer Edward Kenney and his mother was a legendary hula dancer. Ed kept a bit of that showmanship, but also developed an incredible passion for food. Not hat his career didn’t get off to a rocky start: Kenney bussed tables in college, and vowed he would never CHEF ANDRE SOLTNER OF THE INTERNATIONAL CULINARY CENTERANDRE SOLTNER POTATO PIEANDRE SOLTNER RECIPESANDRE SOLTNER TARTE FLAMBEECHEF ANDRE

MOLLE

It can arguably be said that Chef Andre Soltner was America’s first superstar chef. As chef/owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine, he elevated it to a high art. Though he’s always seen himself as a craftsman, his restaurant was a New York City four-star institution considered the paragon of classic French cuisine.

ERIC SZE OF 886

New York, NY. Born in Taipei, Eric Sze has fond memories of the vibrant street food culture from his childhood. When he moved to the states to attend New York University in 2011, he was surprised by the misunderstanding and underappreciation of Chinese and Taiwanese cuisine in the American market. Studying hospitality and tourism, Sze

received

POPCORN MOUSSE, CONCORD GRAPES, AND GREEN CHARTREUSE Dehydrate the cornstarch for 8 hours, or overnight, in a low-heat oven. Sift the cornstarch onto trays, and level it. Make desired indentions into the starch to form candy molds. Preheat the dehydrator to 40°C. Combine the sugar and water in a pot and cook the syrup to 109°C. Add a portion of the Chartreuse to the syrup and cover with a

wet

CHEF SAM HAYWARD OF FORE STREET GRILLE November 2011. When life on the road as a 1970’s R & B musician lost its charm, Sam Hayward traded in his bass guitar for a sharp set of knives and a summer job on Maine’s Appledore Island. With his roots in Louisiana, Tennessee, and upstate New York, Hayward took to the new coastal landscape and immediately fell in love with Maine. 2021 LOS ANGELES RISING STARS With Vitamix blenders and $100 restaurant gift cards up for grabs, don’t miss your chance to win!Order any of the featured dishes or drinks (for dine-in or delivery) and share an Instagram story or post to enter. You must tag @StarChefs and #StarChefsRisingStars to be

considered.

2021 LOS ANGELES RISING STAR MENTOR CHEF SUZANNE GOIN OF The 2021 class of Los Angeles Rising Stars anonymously voted on a Mentor Chef Award winner, presented by Vitamix. The award goes to a chef who supports and inspires young chefs in their city. 2021 LOS ANGELES RISING STAR CHEF DANIEL SON OF KATSU Daniel Son started in the kitchen at 14, washing dishes under his sushi chef father. A Los Angeles native, Son attended the CIA to expand his knowledge beyond sushi and staged at Spago Beverly Hills under Wolfgang Puck and Thomas Boyce.Son’s wanderlust then took him to Japan as an apprentice at the three-Michelin-starred Nihonryori RyuGin by Chef Seiji Yamamoto. RISING STAR CHEF MIKA LEON OF CAJA CALIENTE Rising Star Chef Mika Leon. Caja Caliente 808 Ponce de Leon Coral Gables, FL 33134 (786) 431-1947 caja-caliente.com.. GOAT CHEESE DISCOVERY WEEK StarChefs has partnered with the country's top chefs to bring next-level goat cheese dishes to your city! Laura Chenel started a new chapter in American goat cheese by introducing French farmstead cheese-making techniques to Sonoma, California. Join us and discover the magic of Laura Chenel goat cheese. 2021 LOS ANGELES RISING STAR CHEF JACKSON KALB OF JAME When 11-year-old Jackson Kalb fell ill, he coped by binge-watching the Food Network. From there, he could put together elaborate dinners for his family. By age 12, he’d founded a catering company out of his home, which led the wunderkind to Chef Josiah Citrin. 2021 LOS ANGELES RISING STAR COMMUNITY CHEF JUSTIN Justin Pichetrungsi grew up at the family restaurant that his father, Ricky, started in 1981. Ricky would send his 5-year-old son to run food, talk to customers, and learn the language of hospitality. As Pichetrungsi grew up, he cooked at the Sherman Oaks restaurant 2021 LOS ANGELES RISING STAR SOMMELIER SAM RETHMEIER OF After spending his teen years working at a chain restaurant in his native Orange County, Sam Rethmeier’s first big break in hospitality was at the James Beard Award-winning Frasca Food and Wine. Under partner and Master Sommelier Bobby Stuckey in Boulder, Colo., Rethmeier started by expediting food, worked his way through almost every position, and attended the restaurant’s weekly wine class.

SCRAPPY SEATTLE

In Seattle, no scrap, no trim, no byproduct is left behind. At No Anchor, Rising Star Jaimon Westing makes house vinegars from beer runoff. At Bateau, Rising Star Taylor Thornhill’s use of scrap is so comprehensive that he’s now sourcing scrap for items like his potato

ice cream.

CHEF CHRIS SCHLESINGER'S RECIPES ON STARCHEFS Chef Chris Schlesinger's Recipes on StarChefs

Magazine

Newsletter

MAIN MENU

* Chefs

* Articles

* Jobs

* Photos

* Videos

* Congress

* Rising Stars

Search this site: Search

*

STARCHEFS IS YOUR SOUNDING BOARD, YOUR VOICE, AND YOUR PLATFORM. That’s how we believe we can best serve the service industry at this perilous moment when so many are so vulnerable.

*

NOTE-ABLE CHEFS

A notebook is personal. These hospitality pros share their notebooks, possibly giving insight into their personality and organizational

gravitas.

*

SEVEN TIPS FOR FAST CASUAL OPERATORS For Willet and Diane Feng, creating delicious burgers was practically a breeze compared to some of the unexpected challenges of opening

Burger-Chan.

*

REDEFINING BADASSERY No one is immune to burnout and Kaleena Bliss says you're still a badass... and a human.

*

CONNECTING THE STARS Chart the paths, interconnections, and important influences of the Houston Rising Stars.

*

THE WORLD'S HOMETOWN The mix of cultures in Houston has led to cuisine crossovers that now

seem intuitive.

*

CONGRATULATIONS TO THE SEATTLE RISING STARS CLASS OF 2020! These Rising Stars have the vision and talent to make a lasting

impact.

FEATURED VIDEO

CHEF HOLLY JIVIN

The Bazaar by José Andrés | Los Angeles

CHEF ERIK RAMIREZ

Llama Inn | Brooklyn

MEET OUR PARTNERS

Copyright © 1995-2020 StarChefs. All rights reserved.

* Chefs

* Articles

* Jobs

* Photos

* Videos

* Congress

* Rising Stars

* About Us

* Press Releases

* StarChefs.com in the News * Newsletter Archive * Subscribe to Rising Stars Magazine

* Contact Us

* Advertising Inquiry

* Privacy Policy

* Careers at StarChefs