Sentences with phrase «from culinary backgrounds»

The research and development staff members at Ben & Jerry's usually come from culinary backgrounds, but Spors's formal education was scientific: He received a B.S. in food sciences at the University of Wisconsin, Madison.

Coming from a culinary background?

Having worked his way through university in Canterbury in one of the UK's first daily farmers» markets with an on - site food hall and restaurant using only locally - sourced produce, Trayte draws from his culinary background, creating beautifully made, voluptuous and often vibrantly coloured casts of food in bronze, ceramic or concrete that comment on contemporary society's production, marketing and consumption of food.

Not exact matches

«We hire GMs and kitchen managers with culinary backgrounds because our freezers are small and we cook mostly from scratch.

Scully brings her New Orleans background and culinary expertise to the MiddleBar table, while Schoenkerman is a scientist hailing from long line of scientists.

The Nestle Professional culinary team brings expertise from a variety of different food and food service backgrounds.

The Nestle Professional culinary team brings expertise from a variety of different backgrounds, including hotels, chain and independent restaurants, catering, R&D, education, and more.

They spend a year following their culinary instincts, making research discoveries and painstakingly pooling flavor insights from a diversity of backgrounds and expertise.

I always thought that such dishes could be more creative, so during my cookbook writing career, I have collected and experimented with releasing ground meats from their pedestrian background and sending them into the culinary stratosphere.

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.

A seasoned food industry professional with culinary experience in every segment from fine dining to concessions and a sales background that includes distributor, broker and national manufacturer representation, Schutz brings both R&D savvy and strong customer relations skills to her job.

James Beard - nominated Chef Balloo is recognized for his unique culinary approach that draws inspiration from all regions of the world — accented by his own culturally diverse background — to create immersive flavors beloved by guests.

Anyone with a background working as a professional chef — from any culinary tradition — is eligible for the prize.

Martin's educational background includes a Bachelor's Degree from Amherst College, a Master's of Science in Teaching from the New School, and an Associate's Degree in Culinary Arts from the Culinary Institute of America.

Engage in the stories of Chef Vij's background and culinary training, from his passion for pairing wines with cuisine as a certified sommelier, to opening award - winning restaurants, writing two cookbooks, and more.

Students from diverse backgrounds are provided the opportunity to participate in a dynamic and progressive education, participating in powerful programs in fine arts, culinary arts, garden science, theatre, music and sports, which supplement their daily experience as writers, scientists, mathematicians, poets and historians.