IN THIS ISSUE
1. Welcome to our 200th Issue!
2. Volunteer at the International Chefs Congress!
3. JobFinder Top Ten Jobs
4. JobSeeker Cover Letter Tip
5. ICC Mixology Workshop Highlights: Shaken or Stirred?
6. Top 5 Cookbooks from ecookbooks.com
7. Take the 2008 Culinary Trends Survey!

www.starchefsjobfinder.com

1. Welcome to our 200th Issue!
Hello JobSeeker, and thank you for reading. This is the bicentennial issue of the StarChefs JobSeeker newsletter, and we couldn't have done it without you. Thanks for the past 200 weeks of faithful readership. We hope you'll stay with us for 200 more!

2. Volunteer at the International Chefs Congress!
Do you wish you could attend the International Chefs Congress, but can't afford it on your jobseeker budget? Or maybe you're just looking for a good reason to take a few educational days from your current job. This is the perfect opportunity to experience the world's best culinary event from behind the scenes! StarChefs.com is accepting volunteer applications for the 2008 International Chefs Congress for the days of September 12-16 2008 at the Armory on Park Avenue in New York City. There's an opportunity for every level of expertise, and the best part is that you are free to enjoy the event once your volunteer shift is over. Apply online now!

Click here to volunteer:
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247044&positionid=

3. JobFinder Top Ten Jobs
Chef/Assistant Manager
Award Winning Residential Dining
Iowa
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247220&positionid=

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=247021&positionid=

Multiple Positions Needed
275 Seat Restaurant Opening in October
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247180&positionid=

Chef de Cuisine/Sous Chefs
High Volume Restaurant Looking For Experienced Chefs
Washington DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246960&positionid=

Pastry Chef
Energetic, Motivated Professionals Wanted!
Culinary Concepts by Jean-Georges
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247142&positionid=

Manager - Club Lounge
True dedication to service!
The Ritz-Carlton, New Orleans
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246680&positionid=

Line Cook
Must Love Food!
Le Chat Noir
District of Columbia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246901&positionid=

Chef
Seeking Talented Chef for a Trendy Vegetarian Restaurant
Gobo, food for the five senses
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247200&positionid=

Executive Chef
Great Opportunity to Develop New Seafood Concept
CULINAIRE & RG2
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247100&positionid=

Sous Chef
Incredible Sous Chef Opportunity For The Right Match
The Madison Hotel
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246920&positionid=

4. JobSeeker Cover Letter Tip
It's often handy to have a general-purpose cover letter to send out with inquiries and applications that fit your skill set. But be careful about using that cover letter too often. If you send a one-size-fits-all cover letter to a job that's a little bit different from the ones you usually try for, it might seem like you're not giving it your best effort. Or the employer may not think you understand what makes the position they're offering different from the rest. And let's face it, in the culinary world, one chef or general manager position is usually wildly different from the next. A generic cover letter might even make an employer think you got confused and applied for a job posted next to theirs. So look sharp and tailor your cover letter for each job!

5. ICC Mixology Workshop Highlights: Shaken or Stirred?
This year's International Chefs Congress features some stellar hands-on mixology workshops taught by the world's greatest drink artists. Not for nothing is Junior Merino called "The Liquid Chef." In his workshop, Modern Cocktail Techniques: Exploring Density, Textures and Sensations, he will lead participants through the creation of a 4-layer cocktail. With the help of advanced equipment and ingredients like a foam gun and xanthan gum, he builds textures and flavors into an epic cocktail experience. Bitters are the secret weapon in Toby Maloney's cocktail arsenal, and he's ready to share the secrets in his workshop. He'll begin with a brief history of the versatile and varied types of bitters, and then conduct a tasting experiment to show how they elevate the spirits, juices, and sweeteners they mix with in the glass. Eben Freeman will show attendees of his Recession Cocktails workshop how to elevate affordable spirits into delicious drinks that encourage diners to indulge while keeping up his restaurant's bottom line. In the workshop How to Consistently Make Great Drinks, Simon Difford will get straight to the point, as advertised. He'll cover the why, how, and what of measuring and mixing great drinks. The class includes ice cube theory and why shaking and stirring are really different - it's the essential mixology primer.

Shake it up at the International Chefs Congress Mixology Workshops:
http://www.starchefs.com/icc

6. Top 5 Cookbooks from ecookbooks.com
The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies
By Nick Malgieri
http://www.ecookbooks.com/p-21975-the-modern-baker.aspx?affiliateID=10084

New Food Lovers Companion, 4Th Edition
By Sharon Tyler Herbst and Ron Herbst
http://www.ecookbooks.com/p-20543-new-food-lovers-companion-4th-edition.aspx?affiliateID=10084

The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit
By Amy Goldman
http://www.ecookbooks.com/p-21988-the-heirloom-tomato.aspx?affiliateID=10084

Frozen Desserts from the Culinary Institute of America
By Francisco J. Migoya
http://www.ecookbooks.com/p-21877-frozen-desserts.aspx?affiliateID=10084

My French Vue: Bistro Cooking at Home
By Shannon Bennett
http://www.ecookbooks.com/p-21257-my-french-vue.aspx?affiliateID=10084

7. Take the 2008 Culinary Trends Survey!
Labor Day is just around the corner and even though you're trying to fit in one last summertime hurrah, don't forget to fill out our 2008 Culinary Trends Survey - it's all about you! We're asking our readers to tell us what they think of the latest culinary trends in everything from sous vide to savory/sweet flavor combinations. The results of StarChefs.com surveys have been published in US News and World Report and USA Today, and the results of this survey will be featured in the ICC opening address. This is a great chance to tell us what you've been up to and help forecast future trends.

Make your opinion count:
http://www.zoomerang.com/Survey/?p=WEB2286Q2LTRSC