IN THIS ISSUE
1. Announcing the 2008 Chicago Rising Stars!
2. The 2008 James Beard Foundation Awards Nominees Announced
3. Compressed Fruit Technique with Mark Hopper of Bouchon, Las Vegas
4. On the Plate: Creative Mignardises from Tru's Pastry Chef Meg Galus
5. Seasonal Salads: Ideas to Get Through the Winter-Spring Slump
6. Top 10 Jobs on StarChefs.com JobFinder
7. Top 5 Cookbooks from ecookbooks.com

www.starchefsjobfinder.com

1. Announcing the 2008 Chicago Rising Stars!
StarChefs.com is proud to announce the 2008 Chicago Rising Stars. This list represents the brightest up-and-coming culinary stars from top restaurants in Chicago. Join us as we celebrate their talents with a gala walk-around tasting on Monday, May 19th from 7:00-9:30pm at the Trump International Hotel and Tower. Tickets are $150 per person; VIP $200, which includes a private pre-event reception with vintage Nicolas Feuillatte Palmes d'Or Champagne and caviar, plus early entrance to the gala.
http://www.starchefs.com/chefs/rising_stars/2008/chicago/index.shtml

Honorees include:

Kendal Duque (Sepia)
Tim Graham (Tru)
Bill Kim (Le Lan)
Christopher Nugent (Les Nomades)
Michael Sheerin (Blackbird)
Giuseppe Tentori (Boka)
Hotel Chef Award: Kristine Subido (Wave)
Restaurateur Award: Shawn McClain (Spring, Green Zebra, Custom House)
Pastry Chef Elissa Narow (Custom House and Spring)
Pastry Chef Tim Dahl (Blackbird and Avec)
Sommelier Josh Kaplan (MK)
Mixologist John Kinder (MK)
Host Chef Frank Brunacci (Sixteen at the Trump International Hotel)

2. The 2008 James Beard Foundation Awards Nominees Announced
The James Beard Foundation has announced the nominees in 52 categories for its annual food and beverage industry awards. Be sure to catch the awards ceremony on June 8, 2008 in New York City. (StarChefs.com has been nominated in the Journalism Category for Website Focusing on Food, Beverage, Restaurant or Nutrition!)
http://www.starchefs.com/james_beard/2008/html/nominees.shtml

3. Compressed Fruit Technique with Mark Hopper of Bouchon, Las Vegas
Your vacuum sealer might be seeing a lot of old stand-bys like chicken breast sous-vide but believe it or not, simply compressing fruit with flavored liquids in a vacuum sealer yields some amazing textures, colors and tastes. Chef Mark Hopper shares his technique for compressed apricots (along with an excellent method for almond brittle).
http://www.starchefs.com/events/studio/techniques/Mark_Hopper/index.shtml

4. On the Plate: Creative Mignardises from Tru's Pastry Chef Meg Galus
Spearmint and White Chocolate-Cherry Lollipops, Orange Parfait Floats, Peppermint Ice Cream Sandwiches, Coconut Snowballs and more from Tru Pastry Chef Meg Galus's constantly evolving magical mignardises cart!
http://www.starchefs.com/features/plating/vol15/index.shtml

5. Seasonal Salads: Ideas to Get Through the Winter-Spring Slump
While the period of transition from winter to spring is not exactly a time of abundance for produce, customers still expect to see a great salad on the menu. Here are three recipes from Chefs Michael Anthony, Jeff McInnis and Carlos Jorge which are sure to inspire you to bridge that seasonal gap.
http://www.starchefs.com/features/seasonal_salads/html/index.shtml

6. Top 10 Jobs on StarChefs.com JobFinder
Executive Chef for Upscale Off-Premise Catering Company
Looking for Highly Creative Executive Chef in Dallas
Culinaire Int'l
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240460&positionid=

Sous Chef
Sous Chef on the Jersey Shore!
Navesink Country Club
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240420&positionid=

Director of Culinary
Amazing Oppurtunity
Innovative Dining Grp.
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240380&positionid=

Pastry Chef- 3 star, New York restaurant
Are your desserts 3 star?
Anonymous
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240360&positionid=

Chef De Cuisine
Chef de Cuisine wanted at new restaurant!
JS Foods, LLC
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240321&positionid=

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
La Esquina
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240320&positionid=

Banquet Chef
Banquet Chef for Exclusive Resort Hotel
The Breakers
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240300&positionid=

Executive Chef
Amazing Opportunity for Culinary Professional
Nantucket Island Resorts
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240280&positionid=

Kitchen Supervisor
Premium Kitchen Supervisor/Sous Chef Needed
3030 Ocean
Southeast, USA , Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240260&positionid=

Chef/Sous Chef/Pantry Chef
Slow down to the speed of life!
Snowbird Mountain Lodge
North Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240240&positionid=

7. Top 5 Cookbooks from ecookbooks.com
The River Cottage Meat Book
By Hugh Fearnley-Whittingstall
http://www.ecookbooks.com/p-9939-the-river-cottage-meat-book.aspx?affiliateID=10084

Culinary Artistry
By Andrew Dornenburg and Karen Page
http://www.ecookbooks.com/p-17747-culinary-artistry.aspx?affiliateID=10084

Geoffrey Zakarian's Town/Country 150 Recipes For Life Around The Table
By Geoffrey Zakarian
http://www.ecookbooks.com/p-8050-geoffrey-zakarians-towncountry.aspx?affiliateID=10084

Spain and the World Table
By Martha Rose Shulman
http://www.ecookbooks.com/p-21086-spain-and-the-world-table.aspx?affiliateID=10084

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