The Nature Conservancy is honoring the “Best Green Restaurants” in the nation with its People’s Choice 2012 Nature’s Plate awards. Some of the criteria you should think about: sustainable seafood, local and seasonal ingredients, organic produce. One thing I’m surprised they don’t have on the list is waste management (recycled cooking oil) but I guess that’s not something the average restaurant patron would know. HURRY: Nominations close on May 16.
And now, jobs:
1. Bernardus Lodge in Carmel Valley needs a chef de cuisine to make magic happen with Chef Cal Stamenov. Must love kitchen gardens, foraged ingredients and composting.
2. Danji in Hell’s Kitchen (NYC) needs a sous chef and line cook for its Michelin-star small plates establishment. Big name with a small team, so no prima donnas tolerated.
3. Experienced sommelier needed at Michael Mina’s Stonehill Tavern in the St. Regis (Dana Point, CA).
4. Brand new “ultra-modern, hip buildout” in Oakland CA seeks a sous chef with solid Bay Area restaurant experience (preferably within the SF Chronicle Top 100–they’re aiming high). Large open terrace overlooking Lake Merritt where small plates, organic and seasonal fare will be served.