Sentences with phrase «culinarians in»
Oftentimes, information about local foods sources is passed on within the small circle of culinarians in the area, as well as visits from the suppliers themselves, and tradeshows held in Portsmouth, N.H. and Boston.
http://www.fooddrink-magazine.com/
«We must have trained culinarians in the field to pull off the kinds of programs we're talking about,» Saccaro says.
His father, a cultivated culinarian in his time taught Johnny the finesse of quality ingredients and preparation.
Membership is restricted to only the leading culinarian in each of the top 200 multi-unit foodservice operations.
Not exact matches
Quest strives to have a culinarian present in each location.
«We are 200 culinarians - strong in full season,» Skelding notes.
The ultimate test of culinary skill, knowledge and creativity, the exam will take place September 30 through October 7 and will showcase the talents of 12 culinarians seeking the title of CMC, the highest level of certification in the U.S. that a chef can receive.
Since 2012, we've invited leading chefs and culinarians from across the United States to Monterey, California, to share their challenges and ideas about seafood sustainability, the work of the Seafood Watch program and their role in insuring a future with a healthy ocean.
The accreditation status also allows currently enrolled students to be eligible to attain recognition as a certified culinarian or a certified pastry culinarian — a highly valued certification in the foodservice industry.
After doing a bit of research, I found that most culinarian's believe this Chicken Scarpariello likely originated in the United States.
Although the two fruits originated in different hemispheres, generations of culinarians have recognized their complementary characteristics, pairing them in flavorful and appealing appetizers, salads, sauces, entrées, beverages and desserts.
Teams of student culinarian members compete in a double elimination, jeopardy - style competition for the chance to become national champions.
ACF's Guide to Professional Certification, written by Brad Barnes, CCA, CMC, AAC, and Michael Baskette, CEC, CCE, AAC, and published by John Wiley & Sons in 2005, outlines the current strategies and methodologies of professional certification with study and practice hints to guide the young culinarian through a lifetime of professional growth and achievements.
The American Culinary Federation (ACF) honored three culinarians and two companies with special presidential awards at the 2007 ACF National Convention in Orlando, July 21 - 24.
It honors culinarians who help elevate the status of chefs and cooks in the United States.
Enjoying food and beverage offerings designed to delight the taste buds of junior culinarians and local cuisine with a modern twist for adults at the hotel's CentOnze Restaurant, rounds up a family day in Barcelona.