Antoinette Bruno is the CEO of StarChefs, the online food magazine that’s been in existence since 1999. Her organization’s 
advisory board consists of a who’s who of our country’s “chefdome” including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English and Marcus Samuelsson.
Antoinette created the Rising Stars Awards, recognizing a need in the industry for professional recognition. Each year StarChefs 
scours four cities for their top culinary talent — ones who represent the pioneers of contemporary dining in America. The StarChefs.com Rising Stars Revue is a major yearly event on the radar of the culinary who’s-who across the country. (Bite of the Best reported on one of those events)
I caught up with this busy lady to get her to respond to our fun Guest Foodie questions.
Which food product or gadget would you never give up? Grapefruit spoon because I love grapefruit every morning, juicer for making fresh juice, inside char broil grill for grilling year round. A day without chocolate just isn’t possible.
What do you like to serve when you entertain? We have a country house upstate New York and love to entertain there in the summer. I love to make simple, low-fuss dishes for big crowds–things like quiche, grilled corn, juicy tomato salads, and ribs. A fabulous bottle of aged white burgundy and coconut cream cake for dessert.
In the winter a hearty one pot dish of chicken marbella with either fresh pasta or artisan grain maybe quinoa served with a great burgundy or pinot noir from Oregon. Bread pudding for dessert.
Describe your “last meal?” A big, messy bowl of chili crab or my Mom’s Maryland crabcakes.
What food is your secret guilty pleasure? Ring dings. I love them whether they are from a hostess package or from a great pastry chef. Cake Monkey in LA does them best.
What is your go-to neighborhood restaurant? I’m spoiled for choice in Flatiron and Union Square, but one of my favorite restaurants in the city is Casa Mono on Irving Place. It’s been my favorite place to go for years when I’m in NY and not headed anywhere. I love the comfort of the place, large airy windows that open to the street, the tapas style menu of simple grilled Spanish Cusine a la Plancha and wine by the quarto. My new favorite place Lafayette. Best brunch in the city and I love the baked goods.
What is one food product most people don’t know about, but should? This is a tough one. I don’t think there is any one product people don’t know about. I think there are lots of under appreciated ingredients from different parts of the world like artisan grains which at the moment I’m totally into, Chilean Piñónes and Choclo Peruvian corn. Click here for StarChefs’ article on this.
A new ingredient I’ve recently come across is black vinegar. It is sweet, has mellow acidity, and a great depth of flavor. We’ve experienced it in a few kitchens over the years, primarily used in meat braises. But more recently, we’ve seen chefs using it in pickling and to make spice-laden sauces. It’s also an inexpensive alternative to balsamic vinegar. Click here for StarChefs’ article on this.
Describe your worst kitchen disaster and how (if possible) you saved it: I’m sure there have been many. I’ve learned to just roll with it. How can I re-imagine what I’m making or just chuck it and come up with a plan B.
Who was your most influential mentor? I have a couple mentors: Anita Roddick for whom I worked at the Body Shop as an assistant. Anita taught me alternative marketing with little or no money, thinking outside the box and to run a socially responsible business. You can make money and do good at the same time.
Sharon Whitely at 8 Wings taught me to look for the pain in my industry and that my business should always address a problem.
Launny Steffans of Spring Mountain Capital taught me to look at the big picture.
Robert Geitz, my former boss at Salomon Brothers, taught me how important “words” were and to always strive to be the best I could be. He always asked me the question—“what have you done for me lately!”
To follow Antoinette on Twitter, click here.
– bonnie tandy leblang
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