The nomination of Puzder, a former fast
food executive who had led the company that owned Hardee's and Carl's Jr., had previously come under the scrutiny of labor groups for his support for automation.
Not exact matches
The report likened the businesses
executives» lack of urgency toward protecting their companies from security breaches to people
who smoke cigarettes and «eat bad
food» despite knowing that these habits can be dangerous.
Ann Thrupp,
executive director, Berkeley
Food Institute said that lessening those regulations could present an upside for those farmers
who have found them challenging.
Steve Hughes, a former ConAgra
executive who co-founded and now runs natural
food company Boulder Brands, believes so much change is afoot that we won't recognize the typical grocery store in five years.
Jennifer Cohen, a fitness expert
who helps
executives boost productivity through wellness, says «
food can directly affect everything in our bodies, from our mood and energy levels to our memory.»
«McDonald's action falls far short of what is needed to make sure fast
food jobs provide a decent living for the men and women
who work in them,» Christine Owen,
executive director of NELP, said in a statement.
It turned out that CalPERS had acted at the behest of Sean Harrigan,
Executive Director of the United
Food and Commercial Workers Union,
who was then also serving as president of CalPERS board.
C. Dean Metropoulos, an investor and
food industry
executive who controls Hostess Brands, is...
Desrochers is a former technology analyst
who most recently worked in the
food and beverage industry in
executive positions with Barton G and 50 Eggs / 50 Eggs Capital.
«Our priority is to give those in shelters immediate relief with perishable and non-perishable
food items and water,» said Heidi Clarke,
executive director of the Sandals Foundation,
who flew into Turks & Caicos with a team to assess the damage this week.
«We're asking questions about everything we buy now: I want to know that my makeup isn't full of toxins, my clothing wasn't made by children, and my
food is free of pesticides,» says Melissa Mock, a 30 - year - old tech startup
executive who got engaged last summer.
Having an Impact The Granite Club supports its
food and beverage operations with a highly trained and effective staff that includes
executive chef Ashton Root,
who has been with the club for 18 years.
With this in mind, I sought insight from hospitality and
food service c - suite strategist Jeff Kiesel — a former GE
executive and current corporate CEO of Restaurant Technologies, Inc.
who's earned a reputation as an industry innovation and safety voice of authority.
Terry O'Brien,
who has been chief
executive of one of Australia's biggest
food groups for 16 years, is preparing to exit in late 2017 and says he has his «eyes wide open» ahead of a new post next year as chairman of an ASX - listed aquaculture company in a highly volatile sector.
Chief
executive Mike Clarke,
who took the helm of the maker of Penfolds, Wolf Blass and Wynns in March 2014 after running a
food company in the United Kingdom, said Treasury has finally cracked the code of how to deliver strong growth in China and other Asian countries.
This trend is confirmed by Whole Foods, which notes in its 2018
food trends predictions that bright pink hibiscus trees and citrusy elderflower are going to be in the spotlight, as well as by Clint Jaeger,
Executive Chef of Seventeen in Sydney,
who tells Forbes that petals will likely take the place of micro greens in restaurants for a simple, edible garnish.
«Using traffic lights, the soft drink appears to be a healthier option, which, of course, is wrong,» says Carnell,
who is the chief
executive of the Australian
Food and Grocery Council.
The management restructure sees the appointment of Peter Thornton, previously
executive director with responsibility for spreads and liquid products, as
executive managing director of the
food division,
who will also continue his current responsibilities in respect of Yoplait Dairy Crest.
In a strongly worded submission to the Harper competition policy review, SPAR Australia chief
executive Lou Jardin,
who ran Metcash's
food and grocery operations for more than six years, said Section 46 of the Competition and Consumer Act had failed to prevent misuse of market power.
Mary M. Broere from Chef on the Spot offered Asian short rib sliders paired with mango slaw; bacon lovers were drawn to a station where Mary Ennamorato from Rocky Mountain Provisions handed out Boar's Head bacon pops drizzled with candied Mexican hot chocolate or a white chocolate and smoked paprika ganache.Centennial resident Bill Franklin, president of the American Master Chefs» Order and Nestle's corporate
executive chef, received a big round of applause when he thanked those
who prepared the evening's feast by noting, «
Food tastes so much better when the ingredients are local.»
By harnessing both of its organic waste streams — contained in waste water and organic solids — the company is setting world green energy and water purity benchmarks for
food processing, says Pascal Pipyn,
Executive Vice President, Process and Research and Development for GWE,
who represented GWE at the inauguration.
Sweet Earth chief
executive officer Kelly Swette said: «Our products meet the demands of flavour - forward consumers
who want more plant - based
foods, especially millennials
who want convenient, real
food and flexitarians
who are looking to include more vegetables and plant - based proteins in their diet.
Lindsay Boswell, chief
executive of FareShare, says: «We are delighted to be offering our store level solution in partnership with Tesco
who are demonstrating real leadership in tackling
food surplus.
The committee included an international group of academics with expertise in various aspects of
food culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
food culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of
Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in
Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
Food Science,
who studies how
food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro,
executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of
Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelona.
«Wedding
Food» this is not; from our
Executive Chef and his team to the server
who takes the top off your plate.
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 efficien
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 efficien
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 efficien
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.
«We are extremely fortunate to have Chef York leading the kitchen of deep blu seafood grille,» remarked
Executive Chef Andrew Edwards
who overseas the resort's entire
food and beverage program including five restaurants and bars.
The resort's
Executive Chef, Gordon Maybury, is an Irish lad
who is celebrating the feast of St. Patrick on Monday, March 17th with his favorite native
foods and recipes.
Chef Rocco Whalen, restaurateur and
executive chef at Fahrenheit in Cleveland's Tremont neighborhood,
who was also recently showcased on
Food Network's Fat Chef series, will bring his «Short Rib 1» Fahrenheit Truck.
Executive Chef Bryan Keller is an Ithaca native
who returned to his roots in early 2015 to develop Luna Inspired Street
Food, winning that year's Downtown Ithaca Chili Cook Off People's Choice award in the process.
Certified
Executive Pastry Chef A pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of a pastry specia
Executive Pastry Chef A pastry chef
who is a department head, usually responsible to the
executive chef of a food operation or to the management of a pastry specia
executive chef of a
food operation or to the management of a pastry specialty firm.
One of the 19 past SNA presidents
who signed the letter is Dora Rivas, MS, RDN, SNS and
Executive Director of Dallas ISD's
Food & Child Nutrition Services.
Mr. Chief
Executive Officer, My name is Camille Selleger and I speak on behalf of the International Baby
Food Action Network (IBFAN), recognized as an essential partner by
WHO, UNICEF and the UN.
Diane Doherty,
executive director of the Illinois Hunger Coalition, called the decline perplexing and said it wasn't consistent with the number of families
who show up at shelters and pantries for emergency
food.
Many children
who had been showing up in the summer for subsidized day programs, and it was determined that the children were not getting breakfast, said Mike Mulqueen,
executive director of the Greater Chicago
Food Depository.
She turned to Sherry Murone,
executive director of the Second Harvest
Food Bank of Coastal Georgia,
who was eager to help.
Kate Maehr,
executive director of the
Food Depository, who noted the donation from the five food shows is the largest for the year, said: «We absolutely are going to feel the impact.&ra
Food Depository,
who noted the donation from the five
food shows is the largest for the year, said: «We absolutely are going to feel the impact.&ra
food shows is the largest for the year, said: «We absolutely are going to feel the impact.»
In this post from the Let's Move Blog, author Jennifer Seymour talks about Chef Tim Cipriano, the
Executive Director of
Food Services at New Haven Public Schools
who was able to get salad bars into almost all of his schools this year.
Among those
who have previously expressed interest or have been rumored to consider a run for the congressional seat are Oneida County
Executive Anthony J. Picente, Jr.; Catherine Bertini of Cortland County, the former executive director of the United Nations World Food Program; and Oswego County Clerk Michae
Executive Anthony J. Picente, Jr.; Catherine Bertini of Cortland County, the former
executive director of the United Nations World Food Program; and Oswego County Clerk Michae
executive director of the United Nations World
Food Program; and Oswego County Clerk Michael Backus.
Linda Mills, a county worker
who was responsible for buying
food for the jail, testified Wednesday afternoon that then - deputy chief county
executive Rob Walker showed up at her office on May 7, 2012 to ask about the contract.
«There are more than 35,000 Rockland residents
who are
food insecure and one in five children
who live in poverty,» said Rockland County
Executive Scott Vanderhoef during October's «Hunger Summit.»
Cuomo,
who used his
executive powers through a wage board to phase in a $ 15 an hour rate for fast
food workers, says next he wants to try to get a similar increase through the state legislature next year.
Nigerian chef and
food writer Nky Iweka,
who calls herself «the
executive Mama Put» — after the colloquial name for
food stall vendors in Nigeria — said someone once told her that «Nigerian tomato stew (sauce to the rest of the world) is one of the world's culinary wonders».
The comptroller isn't disclosing how much is involved and
who purchased some
food supplies, but he is checking, as are auditors in the Poloncarz Administration in this county
executive election year.
Nassau County
Executive Ed Mangano and his wife, Linda, were arrested Thursday morning in a bribery and kickback scheme involving a restaurateur —
who paid Linda Mangano $ 450,000 for a no - show job as a «
food taster,» authorities said.
At Long Island Cares / Harry Chapin
Food Bank, the funds will help feed senior citizens who have to make a choice between buying food or paying the rent, chief executive Paule Pachter s
Food Bank, the funds will help feed senior citizens
who have to make a choice between buying
food or paying the rent, chief executive Paule Pachter s
food or paying the rent, chief
executive Paule Pachter said.
According to Steve Sherrod,
executive director of the Sutton Avian Research Center in Oklahoma,
who has been involved for decades with reintroductions of peregrine falcons and bald eagles, skyscraper window ledges closely resemble the mountain cliffs where peregrines would normally nest, and pigeons — abundant in urban areas — are their favorite
food.
My blog and my consulting business are dedicated to educating people about what's really in their
food; to help them understand what makes our
food so toxic — many ingredients are banned in other Western countries; to expose the corrupt and ineffective FDA and USDA which are staffed by industry
executives who are not protecting us; to identify companies
who are producing
food that is ruining our health; to help people make better choices that work for their family; and to increase overall awareness of the products people are buying.
It could be the Overeaters Anonymous group where she ran into John DeLorean, the disgraced auto
executive who had beaten government drug trafficking charges and was at OA because he'd «started eating lots of junk
food during his trial» and needed to find «a self - empowering Christian way to lose weight.»
Kathleen Kistler,
who retired as
executive director of the Sequoia Humane Society last week, said that it is not unusual for dogs to bite when their
food is fiddled with: It's called resource guarding and lots of dogs do it, regardless of breed.