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A sample of our latest culinary postings.
Head Chef, Brasserie Byzantine (Hilton Athens)
The ideal candidate for this brand new outlet will be an experienced chef already working in a trendy restaurant. (apply...)
The Four Seasons Hotels
Executive Sous Chef - Houston. Sous Chef, Chicago.
(Apply)

Ritz-Carlton Hotel, Greensboro, GA
Dining Room Chef, Chef Tournant, Junior Sous Chefs, plus many more. This is your chance to work in the USA! (apply...)

Head Chef For Michelin* Property, England
The applicant must have worked in established Michelin* Restaurants. (Apply)

Las Vegas! Sous chefs
For restaurant and supper- club type venues. (Apply)
Sous Chef Macau
Sous Chef required to assist the Chef de Cuisine of this Robuchon Fine dinning restaurant (3 star Michelin equivalent) in Macau (50 mins boat ride from Hong Kong). (apply...)
This Month's Featured Chefs - Sarah Stegner, Carrie Nahabedian and Mindy Segal - three of Chicago's most successful chefs discuss the positive side of being a woman in the kitchen. (more...)
July/August 2002
 
The Sweet Taste of Revenge
 Jeff's having a bad day, but he will get his revenge... Stories from the kitchen - fictitious essays based on plausible events. Check it out, have a laugh. (More)
It's Competition Time
Tell us what questions we should be asking the featured chefs during their interview and you could win one of three copies of Cindy Pawlcyn's outstanding cookbook Mustards Grill. (More)
Chef David Hirsch
Moosewood Cooperative Personified, Jane Boaz describes her encounter with David Hirsch as he demos a recipe from his latest book Moosewood
Restaurant New Classics (more...)
Touchy Situation
It's 4:30 PM, near the end of a long day at your restaurant, when a server from your dining room walks into your office and says, "I can't take it anymore!" She goes on to say that the your sous chef has been coming on to her for the last three weeks... (more...)
I Do Not Like Green Eggs & Ham
Written by Robert F. Kennedy, Jr. this is an article from the archives. He wrote it for Sustainable Cuisine White Papers by Earth Pledge Foundation, take ten minutes and read it. (More)
What Chefs Really Eat At Home
"Wow, you live with a professional chef? That must be fantastic!"... Sounds familiar? Jeannine Carney sets the record straight about what she cooks at home. (More)
The Latest Cookbooks Reviewed
The Bean Book, Eat Tea, Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn and the lively, yet easy to follow, surprisingly good Fresh Mex Cookbook. (More)
Six Of The Best
If you are a chef who plans to work internationally, here's a few words of advice from six of our previously featured chefs... (more...)
 
Media Watch
Each month we will feature another web site or magazine that we think you will enjoy. If conservation and sustainable seafood is your thing, then you will like this month's choice - the Monterey Bay Aquarium. (More)
Ask An Expert
Do you have a cooking or wine pairing question? Are you puzzled about organic and sustainable foods? Or can we help you with your career, do you need a little professional advice?
(more...)

 

Pairing Wine With Spicy Food...
This month Sue Drohomyrecky, wine director and co-owner of Chicago restaurant Spring has a couple of suggestions for you... (more...)
Produce Market Report
Find out what's in season and what's out. Courtesy of Midwest Foods. (More)

Wanna Chat? Then why not get on the Message Boards
This month we are discussing food trends and asking you to share your grandmother's cooking secrets. (More)

Have You Missed Previous Issues Of GlobalChefs.com? Fear Not!
June - Check out the food of Marc Fosh from the Spanish Island of Mallorca. Read about pairing wine with the food of summer or join Renee Fleury's as she asks Why in God's name did I decide to become a chef? (more...)

May - Meet Andrea Sacchi western chef of The Four Seasons Hotel Tokyo, find out about The Sake-Brewing Process or read There's a Gangster in the Kitchen...
more...)
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