IN THIS ISSUE
1. Letter From the Editor: The Chicago Culinary Scene (With Tasting Galleries)
2. International Chefs Congress Early Bird Rates: Catch 'Em While You Can
3. Easter Bunny Four Ways: Braised, Fried, Roasted and Confit
4. Technique for Layered Foie Gras Terrine
5. Chef Interview Question and Tip: Chef Chris Nugent of Les Nomades, Chicago
6. Top 5 Cookbooks From ecookbooks.com
7. Top 10 JobFinder Jobs

www.starchefsjobfinder.com

1. Letter From the Editor: The Chicago Culinary Scene (With Tasting Galleries)
A few highlights from our last tasting trip to Chicago, with visuals galore (18 new tasting photo galleries!).
http://starchefs.com/features/editors_dish/letter/vol26/index.shtml

2. International Chefs Congress Early Bird Rates: Catch 'Em While You Can
Over 50 of the world's best chefs, pastry chefs, mixologists and sommeliers will gather in New York to lead three days of stage presentations, seminars, and hands-on workshops... And early bird rates end March 29th! Get your tickets now.
http://www.starchefs.com/events/icc/2008/index.shtml

3. Easter Bunny Four Ways: Braised, Fried, Roasted and Confit
Rabbits might be cute and furry, but they are also delicious creatures that lend themselves to a variety of cooking methods. StarChefs investigates what four chefs from around the country do to make these Easter symbols especially tasty - and just how much cash they are willing fork out for them.
http://www.starchefs.com/features/easter/2008/html/index.shtml

4. Technique for Layered Foie Gras Terrine
De La Costa chef Adam Schop gives foie gras a run for its money with his Layered Foie Gras Terrine with Dates, Hearts of Palm and Coconut. A simple technique that involves combining two traditional preparations of foie gras yields a stunning combo of textures and flavors.
http://starchefs.com/events/studio/techniques/Adam_Schop/index.shtml

5. Chef Interview Question and Tip: Chef Chris Nugent of Les Nomades, Chicago
SC: What question gives you the most insight to a cook when you're interviewing them for a position in your kitchen?
CN: One of the most important questions is: "why do you want to come cook here of all places?" I want to know why they want to cook classical French cuisine. We're modern at Les Nomades, but for the public I keep the descriptions simple, so people don't necessarily know what we do here unless they come taste for themselves. I want to see if they've done their background research on the restaurant and myself. We are very technique-driven.

SC: What advice would you offer young chefs just getting started?
CN: My advice would be to have a lot of heart. You have to be honest and have a lot of integrity, and have great taste. And go slow. It's a slow process - it doesn't go fast. The people who take their time are going to be better chefs later in their career. Take the time to stage and learn new trends and technique.
http://starchefs.com/features/aphrodisiacs/volume_12/html/Roasted_Veal_Chris_Nugent.shtml

6. Top 5 Cookbooks From ecookbooks.com
Terrine
By Stephane Reynaud
http://www.ecookbooks.com/p-21408-terrine.aspx?affiliateID=10084

The Best Meat Recipes, A Best Recipes Classic
By the Editors of Cooks Illustrated
http://www.ecookbooks.com/p-21129-the-best-meat-recipes-a-best-recipes-classic.aspx?affiliateID=10084

In Defense of Food: The Myth of Nutrition and the Pleasures of Eating
By Michael Pollan
http://www.ecookbooks.com/p-21002-in-defense-of-food.aspx?affiliateID=10084

How To Cook Everything: Vegetarian
By Mark Bittman
http://www.ecookbooks.com/p-20842-how-to-cook-everything-vegetarian.aspx?affiliateID=10084

Cook with Jamie: My Guide to Making You a Better Cook
By Jamie Oliver
http://www.ecookbooks.com/p-20772-cook-with-jamie.aspx?affiliateID=10084

7. Top 10 JobFinder Jobs
Executive Sous Chef
Incredible Sous Chef Opportunity For The Right Match!
One If By Land, Two If By Sea
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239966&positionid=

Pastry Cook
Pastry cook for fine dining restaurant in luxury hotel
The Setai
Miami, Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239582&positionid=

Manager
Restaurant Manager Needed At the Ritz-Carlton Las Vegas
The Ritz-Carlton, Lake Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239805&positionid=

Executive Chef
Executive Chef for Beautiful Oceanside Resort
Culinaire Int'l
South Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239920&positionid=

Line Cook
Cook- Lockwood Restaurant
Great job opportunity for experienced line cook at Lockwood
The Palmer House Hilton
Midwest, USA , Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239940&positionid=

Chef De Cuisine
Highly Recognized Restaurant Seeks Experienced Chef de Cuisine
MC Perkins Cove
Northeast, USA, Maine
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237422&positionid=

Chef/Sous Chef
Seeking Country Club Chef
Southwind Country Club
Kansas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239840&positionid=

Indian Specialty Cook
Indian specialty cook for fine dining restaurant in luxury hotel
The Setai
Miami, Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239581&positionid=

Manager
Manager in Training position at the Ritz-Carlton
The Ritz-Carlton, New Orleans
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239806&positionid=

Executive Sushi Chef/ Chef de Cuisine
Caribbean Restaurant Seeking Executive Sushi Chef
Blue Shore Grill
Caribbean
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239720&positionid=