Sentences with phrase «culinary development at»

Prior to joining Crescent Hotels & resorts, Greg served as Vice President of Operations / Partner at Slapfish Restaurant Group as well as the Director of Global Culinary Development at Marriott International.

Prepared Foods talks ingredient rice and grain trends with Chef Michael Holleman, director of culinary development at InHarvest, a Bemidji, Minn., supplier of rice, grains and legumes to retail, foodservice and in - store deli operators.

Austin Gresham will serve as the executive chef and will oversee culinary development at both The Kitchen and The Kitchen Counter.

Not exact matches

After graduating from the culinary program at George Brown College in 2000, John Hashimoto worked as a chef at various Toronto restaurants and hotels before moving on to product development for companies including Loblaw.

While still reluctantly coming down to earth from my own revelry at the famed restaurant, I caught up with Chef Jeff O'Neill, Executive Director of Culinary Development for Barton G, for some quick Q&A about what makes this restaurant so distinctive outside of the obvious presentation pomp and circumstance.

Osborn, along with members of GAR's Culinary Research and Development Team, is visiting and eating at top Italian restaurants across the country, according to the company.

She acts as research leader at the Niagara College Food Innovation Centre, where she and her colleagues provide technical, regulatory and product development support to the food and beverage manufacturing sector, and conduct research in culinary, food science, brewing and winemaking.

The hands - on day at two culinary schools helped chefs incorporate more fruit in menus, new product development, and customizing Thai - influenced recipes for their operations.

At the Restaurant School, college students study the most recent culinary methods and classical expertise required for success within the culinary trade, including menu development, recipe creation, wine selection, and restaurant management.

Chefs, students and foodservice professionals gathered for professional development and culinary trend seminars at the 2014 American Culinary Federation (ACF) Northeast Regional Conculinary trend seminars at the 2014 American Culinary Federation (ACF) Northeast Regional ConCulinary Federation (ACF) Northeast Regional Conference.

Chefs, students and foodservice professionals gathered for professional development and culinary trend seminars at the 2014

He is currently the managing partner of VANDAL, The Stanton Social and Beauty & Essex in the Lower East Side, as well as Beauty & Essex locations at The Cosmopolitan of Las Vegas and In Hollywood, where he oversees the menu development and culinary operations of all properties.

Clifford Pleau, Director of Culinary Development and executive chef for Seasons 52, has agreed in principle to speak at the Southeast Regional Conference General Session.

Kim is the representative for farmer member Gemtree Vineyards and has organised and run stands at trade and consumer events in Europe, North America and Australia, while working actively with organic businesses via Australian Culinary Foods, to assist them in market access, business development and business grants.

He is a Founding Member of the Research Chefs Association; former National Ethnics Co-Chairman of the American Culinary Federation; Past President of the Professional Chefs Guild of Central New Jersey - ACF; Culinary Liaison to Greece and Cyprus for the World Association of Cooks Societies; former Culinary and Hospitality Artist in Residence at Princeton University; Development Director for SkillsUSA - NJ; inducted in Les Amis d'Escoffier Society; Maitre Rotisseur with the Confrérie de la Chaîne des Rôtisseurs; and has earned the title of Archimagiros from the Leshi Argimagiron, Greece.

Most recently, Vaughan has been an integral part of Terranea Resort's culinary team, recently serving as the Chef de Cuisine for Nelson's at Terranea, as well as masterfully executing VIP Dinners for the resort, and aiding the development and execution of the successful Chef's Table Dinner Series, which showcases the resort's renowned «farm - to - Terranea» cuisine, alongside featured wines, to benefit a select charity.

«During product development, we brought together researchers in both the health and culinary fields to ensure a thorough understanding of a patient's needs during various phases of treatment,» said Chet S. Rao, Ph.D., strategy and business manager for the specialty foods group at Hormel Foods.

At general session, attendees enjoyed a panel discussion on Southern cuisine and sustainability with Dave Belanger, owner, Clammer Dave's Sustainable Gourmet, McClellanville, S.C.; Sean Brock, chef / partner, McCrady's, Charleston, S.C., and Husk Restaurant, Charleston and Nashville, Tenn.; Glenn Roberts, founder, Anson Mills, Columbia; Dr. David Shields, food historian, University of South Carolina, Columbia, S.C., and a culinary demonstration from Frank Lee, vice president of culinary development, Maverick Southern Kitchens, Charleston.

At 11:15 a.m., LG Kathy Hochul convenes the Mid-Hudson Regional Economic Development Council meeting, Culinary Institute of America 1946 Campus Dr., Hyde Park.

At 9 a.m., LG Kathy Hochul delivers opening remarks at the governor's Sustainable Development Regional Conference, Culinary Institute of America, 1946 Campus Dr., Hyde ParAt 9 a.m., LG Kathy Hochul delivers opening remarks at the governor's Sustainable Development Regional Conference, Culinary Institute of America, 1946 Campus Dr., Hyde Parat the governor's Sustainable Development Regional Conference, Culinary Institute of America, 1946 Campus Dr., Hyde Park.

At 9 a.m., Brooklyn Borough President Eric Adams, the New York City Economic Development Corporation (NYCEDC) and Dinner Lab announce the grand opening of Brooklyn FoodWorks, a shared kitchen and culinary incubator in Central Brooklyn, 630 Flushing Ave., Brooklyn.

The Walter and Michelle Borisenok Family Meals on Wheels Culinary Arts Kitchen at Capital South Campus Center is part of an overall strategy to revitalize the Albany's South End neighborhood, which includes three phases of development funded largely through HCR's Low Income Housing Tax Credit Program.

The Hudson Valley Economic Development Corporation, in partnership with Taste NY, held its first regional Beer, Wine & Spirits Summit at the Culinary Institute of America in Hyde Park to support the regional beverage industry and promote locally - produced beer, wine, cider and spirits.

The research and development staff members at Ben & Jerry's usually come from culinary backgrounds, but Spors's formal education was scientific: He received a B.S. in food sciences at the University of Wisconsin, Madison.

For the last four years, the AVA has worked with Culinary Arts Management students at University College Birmingham to co-run a module called the Culinary Product Development Challenge.

As we learned at a preview held for the media, Indulgence has been inspired by the love of chocolate (of all things), and Lincoln designers toss around descriptors like «truffle» and «ganache» so freely that we find ourselves wondering if we are in a confectionary class at the Culinary Institute of America in Hyde Park, New York, rather than the Ford Motor Company Product Development Center in Dearborn, Michigan.

Chea brings 40 years of culinary experience and education to his role where he will be responsible for overseeing the operations, menu development and food preparation at the resort's five restaurants.

Towering 60 - storeys above the city and built as a mixed - used development, Waldorf Astoria Bangkok will offer guests fine culinary experiences at its all - day dining restaurant, two specialty restaurants, two bars and lounge.

While enrolled in a bachelor's program at Milton Culinary College, my interested was especially vested in menu creation, recipe development and world cuisines.

Summary: Over 15 Years of Outstanding Experience Seasoned, motivational leader, educated at leading culinary institutions and superior private and hotel restaurants and offering a demonstrated record of food service executive management encompassing international food preparation, large - scale catering, menu and Recipe development, inventory and cost control, personnel supervision and leadership, purchasing and vendor relati...