Sentences with phrase «by culinary director»

We'll be celebrating with picnic lunches prepared by our Culinary Director Becca Richards.

Today, the program is managed by culinary director, Brian Streeter.

Our team is led by Culinary Director Mark Rosati whose cooking pedigree began at USHG's Gramercy Tavern.

His passion for the industry was soon noticed by the Culinary Director of Remington Hotels Luxury Division, Ted Peters, who brought him on to work in the kitchen at one of their most distinguished properties, One Ocean Resort & Spa in Atlantic Beach, Fla..

Not exact matches

I watched as Chris Muller, Culinary Director, and Eric Gestel, Executive Chef, took a few minutes to taste sauces prepared by Vincent Robinson, the Saucier.

Its world class culinary program is brought about by The Apollo Group's specialized culinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Sevculinary program is brought about by The Apollo Group's specialized culinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Sevculinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent SevCulinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Sevculinary operation for not only Oceania Cruises but also Regent Seven Seas.

In addition, Food Sales West went a step above and beyond typical foodservice brokers by hiring accomplished chef Van Atkins as its executive chef and director of culinary.

In her next position as Beverage Director for Culinary Concepts by Jean - Georges, Chang was responsible for creating cocktails, wine and complete beverage programs and for mentoring sommeliers, bartenders and beverage managers at all 18 Culinary Concepts properties in St Regis and W Hotels worldwide.

In part one of this two - part series presented by the American Culinary Federation and Kendall College, Christopher Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, began talking with Australian author Julian Cribb about his new book, The Coming Famine.

By Katherine Niven Katherine Niven is the Director of the Culinary Arts Department at Cabrillo College.

Participating in the interviews were master sommeliers Tim Gaiser, Peter Granoff, Paul Roberts, Steve Morey, Gilles de Chambure and Chris Blanchard; joined by Master of Wine Peter Marks; The Culinary Institute of America beverage director, Traci Dutton; and one of the lead instructors for The Culinary Institute of America's beverage program, Christie Dufault.

The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), was organized in 1952 by the ACF Board of Directors.

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.

Presented by Chef's Roll and sponsored by US Foods, Barilla Pasta and Callebaut Chocolate, the exhilarating showdown saw Camby Hotel Director of Culinary Experiences Chef Dushyant Singh take on Executive Chef Jeremy McMillan of Bourbon Steak.

Urban Farmer Denver's seasonally - driven menu will highlight nose - to - tail cuts of naturally - raised meat, carefully curated by Executive Chef Chris Starkus, who was previously the Chef de Cuisine of Urban Farmer Portland, and Culinary Director of the Urban Farmer brand, Matt Christianson.

The «Author's Dinner» at Le Chique was selected as winner of Travel + Leisure Mexico's 2012 Gourmet Award for Best Tasting Menu by a respected panel of judges comprised of 18 industry leaders, including journalists, chefs, sommeliers, and gourmands such as Hans Backhoff Jr, of Monte Xanic; Paulina Vélez, of Viña Terra; Claudio Poblete, Mexico Culinary Director; and Roberto Gutiérrez Durán, editor - in - chief of Travel + Leisure Mexico, among others.

The Foundation is led by a Board of Directors including Chefs Jérôme Bocuse, Daniel Boulud, and Thomas Keller, as well as an esteemed Culinary Council of over forty renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization, and participate in fundraising events.

Amy, who blogs at Cooking with Amy, and Jessica of The Dining Traveler were joined by Jennifer Sweeney, Director of Public Relations for Visit California, at the Culinary Travel Writing panel at last month's 2016 International Food Bloggers Conference (IFBC) in Sacramento, California.

The best of North and North East Brazilian cuisines brought to your table by our new Director of Culinary — Chef Rafa Gil who will present an abundant tantalizing menu

The best of North and North East Brazilian cuisines brought to your table by our new Director of Culinary — Chef Rafa Gil who will present an abundant tantalizing menu featuring bobó de frango (chicken, cassava, coconut cream and palm oil), moqueca baiana (seabass, vegetables, coconut, palm oil), scondidinho (cassava cake with beef jerky and cheese) and many more.

The inventive menu draws from the region's culinary traditions (think prickly pear wine and marigold vinaigrette), while the luxe decor was conjured by Hollywood - based creative director Sean Daly.

We are joined by Jodi Joseph, MASS MoCA's Director of Communications; Nancy Thomas, Owner of Mezze Inc. restaurant group and co-producer of MASS MoCA Culinary Events; and Chris Weld, owner of Berkshire Mountain Distillers.