Sentences with phrase «as culinary innovation»

An interdisciplinary group of experts analyzes the candidate profiles and chooses 10 finalists based on their work in areas such as culinary innovation, health, nutrition, education, the environment, the food industry, social or economic development, among others.

This prize celebrates a chef of any nationality who demonstrates how gastronomy can have a positive impact in fields such as culinary innovation, health, nutrition, education, the environment, the food industry, social or economic development, among others.

Anyone with a professional culinary career — regardless of their culinary culture and nationality — can win this award, based on their work in fields such as culinary innovation, health, nutrition, education, the environment, the food industry, social or economic development, among others.

Once used exclusively for prime rib, from the Lawry's Prime Rib restaurants, the Lawry's portfolio has expanded to serve the evolving tastes of customer's, as well as the culinary innovations of today.

Not exact matches

«A lot of the culinary innovation we do is for mom and dad to be sure their experience is as positive as possible.»

Whilst the website functions as a hub for red meat education, the seasonal emagazine draws on industry innovation and culinary creativity to inspire foodservice through timely, engaging and informative red meat content.

The chef's watermelon - based version is as refined and refreshing as Commonwealth itself, where culinary innovation will run headlong into deeply satisfying cooking.

«Rich in nutrients and low in carbs, cauliflower is a powerhouse ingredient that continues to show its versatility and popularity as the star — not the side — of the plate,» says Brian Sullivan, senior vice president of culinary innovation for CPK.

Thus, the Basque Culinary World Prize aims to recognize chefs with a transformative vocation whose work brings about relevant changes in areas such as education, health, nutrition, environment, technology, innovation, entrepreneurship, industry, social or economic development, among others.

Given the expansion of our chef services, I am also responsible for advancing our message through existing partnerships with the American Culinary Federation, as well as into new industry affiliations and events that showcase Minor's product quality and chef - lead innovation.

Tom Hugenberger, Chef and Partner of Library Alehouse, whose culinary background in French technique serves as a strong basis for innovation.

He most recently served as the directory of culinary innovation for Cosi» Brands, Inc. where he spearheaded development of culinary recipes, standard operating procedures, nutritional database management, brand strategy, product manufacturing development and more.

Presentations included The Future of Food Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficiently.

About the Basque Culinary Center The Basque Culinary Center is an academic institution dedicated to higher learning, research, innovation, and the promotion of gastronomy as a resource for society's economic and social development.

Directors Anthony and Joe Russo cut their teeth on such urbane, snippy TV sitcoms as Arrested Development and Community and the film begins brightly, with some inspired comedy concerning the Cap's growing laundry list of post-WWII must - see cultural artefacts and baffling culinary innovations.

As director of culinary innovation for McDonald's, Foust was trying to make a point that sometimes the simplest way of doing business may, in fact, be the best way.