Sentences with phrase «by our chef team»

It is a stylish location and choices include burgers, sandwiches and soups, as well as tasty salads and some really fantastic cakes created by our chef team.

Not exact matches

Afterward, the teams can enjoy a meal prepared by real chefs at the hotel's elegant Immigrant Room restaurant.

Teams of four don chef's hats and aprons and spend two hours creating appetizers, entrees, or desserts, which are then judged by hotel chefs against the efforts of other tTeams of four don chef's hats and aprons and spend two hours creating appetizers, entrees, or desserts, which are then judged by hotel chefs against the efforts of other teamsteams.

Cater2.me allows teams of 10 or more accomplish this by connecting them with catered meals to suit even finicky requirements (or voracious appetites for BBQ) from local chefs, food carts and general purveyors of tastiness in San Francisco, New York, and Chicago.

All locations are created by an all - female design and architecture team and feature a menu of food, wine and cocktails created by female chefs, sommeliers and mixologists.

Inspired by the diverse cultural melting pot of New York City, Chef Pietro's Italian roots and the culinary team's diverse cultural backgrounds, Andaz Kitchen & Bar offers a fusion of international cuisines with authentic global flavors and ingredients.

After joining Andaz Wall Street as Executive Chef, Consorti spent time getting to know the ethnically diverse culinary team and was inspired by their stories and the cuisine they proudly cooked that was representative of their home countries.

Foodland employs a culinary team led by Chang as well as in - store chef de cuisine Bryan Nagai and pastry chef Rick Chang.

Seal of Approval products have proven their quality through rigorous testing by a team of ACF chefs.

Carefully developed and honed over the years by a team of professional chefs, nutritionists, fitness experts, and gardeners, the recipes are easy to reproduce at home: Purple Carrot Soup, Kale and Chickpea Salad, Cauliflower Tabbouleh, Pumpkin «Meatloaf» with Mushroom Gravy, and Chai Poached Pears.

Join the Wolfgang Puck team and be inspired by our talented chefs, iconic venues, and warm hospitality.

Serving diners a 100 percent plant - based and vegan culinary experience for breakfast, dinner, dessert, and lunch on the go, The Ravens» co-creative kitchen is led by Sid Garza - Hillman, author, certified nutritionist, and long - time vegan, who works in close contact with chef team Sadhana Berkow, Ubaldo Salazar, and Big River Nurseries gardener Clayton Houghland.

The Kitchen and The Kitchen Counter by Wolfgang Puck Introduces Executive Chef and Restaurant Management Team World - Renowned Chef and Restaurateur Wolfgang -LSB-...]

Led by Executive Chef Andrew Hunter and his team, guests have praised the creative, mouth - watering dishes that remind them of their grandma's cooking, but even better.

The team also includes Jonnie Boer, who has earned a three - star Michelin rating annually since 2004, and is led by Holland America Line's Master Chef Rudi Sodamin, the creator of Rudi's Sel de Mer.

Several chefs have been recognized with national and international awards including Chef Dinardo by Food and Wine Magazine as a top 25 chef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry ChampionsChef Dinardo by Food and Wine Magazine as a top 25 chef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry Championschef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry ChampionsChef Laurent Lhuillier as winner of the National Team Pastry Championship.

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 Seven Seas.

Executive Chef Christopher Bulen and his team were inspired by the cookbooks, creating the dishes based on their selections.

A team of chefs led by Director of Food Service Lou Pugliese develops recipes for «grab and go» entrees and salads made in - store.

As a fundraiser for Boys & Girls Clubs of America, Executive Chef George Tagarelis and his culinary teams built the world's largest nachos, as verified by the folks at Guinness World Records.

This year's Market Basket Exercise included the new «Black Box Culinary Throw Down,» where guest chefs demonstrated their own twists on menu item ideas generated by the teams, and competed for best concept by audience vote.

The Kontos team's culinary direction is led by corporate executive chef, Chef Demetrios Haralambachef, Chef Demetrios HaralambaChef Demetrios Haralambatos.

Team USA, sponsored by the American Culinary Federation, comprises five savory chefs and one pastry chef.

The program will have seven stages, including a culinary arts competition in which teams of high school culinary arts students from throughout the country take on the challenge of creating a delicious, nutritious school meal for $ 1 per meal; a Healthy Eating Crockpot 8 - week cooking course for families, at the end of which participants and / or the individuals will receive a free crock pot; healthy recipe / healthy snack cook book and monthly newsletter by student chefs; and supporting student chefs in developing and growing their own home gardens.

Named for the iconic ocean view «table three» where your meal will take place, this exclusive experience is brought to you by chef de cuisine Jonathan Bautista and his highly skilled team.

Notter was named one of the «Top 10 Pastry Chefs» in the United States by Pastry Art & Design in 2009 and 2010 and was a member of the 2000 ACF Culinary Team USA that received a gold medal at the Internationale Kochkunst Ausstellung, commonly referred to as the «culinary Olympics,» in Erfurt, Germany.

Recipe by Chef Josh Johnson, currently Head Pastry Chef at The American Club, In 2015, he won the bronze medal at the Coupe du Monde de la Patisserie as a member of the US Pastry Team.

Grow your business by working hand - in - hand with our leading team of chefs and menu engineering experts who develop innovative solutions based on culinary research and our proven process.

Beloved team was absolutely charmed by creative displays and innovative food combinations, specialty ingredients and of course, cooking skills of the chefs present.

The café offers a daily changing menu of vegetarian and vegan food — soups, stews, dahl, salads, mains, cakes and desserts — all prepared in - house by a talented team of chefs — plus cooked breakfasts, hot and cold drinks and alcohol.

Recipe by Chef Josh Johnson, who won the bronze medal at the Coupe du Monde de la Patisserie as a member of the US Pastry Team.

They currently offer 14 smoothies developed by their chef and nutritionist team to create nearly effortless and maximally delicious superfood - enriched smoothies.

Bringing together foodies and wine for a culinary pairing challenge, chef teams will compete before a panel of all - star judges including Ken Frank, Virginie Boone, Ian White and Lars Kronmark, for a local charity of their choice by creating small bites paired with HALL 2012 Napa Valley Cabernet Sauvignon.

Some chef's in our industry find it necessary to drive their team and push them harder by yelling and disrespecting their cooks.

Susan Feniger, Rick Moonen, and Bryan Voltaggio teamed up against Chris Cosentino, Trevor Bird, and Scott Romano with a 150 - pound pig provided by Niman Ranch, along with a market basket of secret ingredients to inspire two creations from each chef team, one Peoples» Choice dish voted on by the attendees and one presented to the discerning judging panel whose spots were auctioned off by Mario Cantone.

Two years and two and a half million pounds later, La Porte des Indes opened, backed by the most talented team of Indian regional chefs possible.

«For over two decades we have brought together the entire culinary industry in the heart of New York City for three days of tasting new foods, meeting celebrity chefs, becoming educated by leaders in the field, and learning about hot trends, building a winning team, marketing & social media, operational excellence, and more.»

Chef Tesar and his talented team have worked meticulously to provide an array of artisanal food and beverage options for breakfast, lunch and dinner, coupled with a beverage menu of wine, beer and spirit selections by Sommelier Ben Reynolds.

You may not be putting on your chef coat to prepare a sauce for a heated culinary competition, but you can still be a part of America's culinary team in national and international competition by supporting Culinary Team team in national and international competition by supporting Culinary Team Team USA.

Everything we piece is handpicked by our buyers, delivered with utmost speed at precisely - cold temperatures, and expertly prepared by our master head chef and his top - tier team.

You may not be putting on your chef coat to prepare a sauce for a heated culinary competition, but you can still be a part of America's culinary team in national and international competition by sponsoring Culinary Team team in national and international competition by sponsoring Culinary Team Team USA.

ACF Pastry Chef of the Year sponsored by Splenda ® Patricia Nash, pastry chef, Westchester Country Club, Rye, N.Y.; ACF Culinary Team USA member; Chefs Association of Westchester & Lower ConnectChef of the Year sponsored by Splenda ® Patricia Nash, pastry chef, Westchester Country Club, Rye, N.Y.; ACF Culinary Team USA member; Chefs Association of Westchester & Lower Connectchef, Westchester Country Club, Rye, N.Y.; ACF Culinary Team USA member; Chefs Association of Westchester & Lower Connecticut

The members of our Culinary team, led by Chef Herb Stockschlaeder, are dedicated to delivering real Italian goodness to consumers and foodservice clients alike.

After several years of running the beverage program for Chefs Club by Food & Wine Aspen, Colorado, skiing the slopes and organizing cocktail competitions in the Rocky Mountains, Horseman descended from the snowy peaks to join the Hendrick's team in October 2016.

«This honor is a testament to the level of food and service delivered by Le Chique, led by the talented Chef Jonathan and his team.»

Chef Santoro assembled a team of chefs who have a deep connection to Jean - Louis and worked closely together to curate a French - inspired menu that will be prepared by the all - star group at Kingbird.

Each week, Chef de Cuisine Conor Hanlon will team up with a rotating list of guest chefs and mixologists to craft a mouth - watering BBQ feast served family - style, featuring seasonal pies and summer sweet treats by pastry chef Josh GripChef de Cuisine Conor Hanlon will team up with a rotating list of guest chefs and mixologists to craft a mouth - watering BBQ feast served family - style, featuring seasonal pies and summer sweet treats by pastry chef Josh Gripchef Josh Gripper.

The beautiful new event space will come to life with the culinary experience provided by Chef Raines and his culinary team.

The Vidalia Onion Committee (VOC) is hitting the road this season by teaming up with the National Turkey Federation to host blogger dinners and food truck events featuring the 13 - year old inspiration and aspiring food truck chef Lucas Hobbs.

The team is taking «pub grub» to new heights at Alobar with the arrival of new Executive Chef Michael Berardino; with the kitchen now helmed and re-energized by an experienced Chef (formerly of dell» anima, Resto and Cannibal), Alobar's nose - to - tail philosophy equals more hearty, home - style fare and flavor on the plate.