Sentences with phrase «includes culinary director»

Not exact matches

Other stops included executive chef of Michael Jordan's Steakhouse in the Mohegan Sun Casino in Connecticut, where he managed three eastern U.S. locations; director of culinary operations for Cornerstone Management and Consulting, overseeing eight restaurants in the U.S and Mexico; and partner and executive chef at The Capital Grille in Jacksonville, Fla..

Examples include chef Mark Polito, our director of culinary operations; Michelle Sorrentino, our customer service manager; Leslie O'Brien, our regional distribution sales manager; and Anne Shaller, our distribution purchasing manager.

Chef Lawe possesses a significant amount of culinary experience including his education at the California Culinary Academy in San Francisco, as well as his many years of Director of Food and Beverage and Executive Chef at the Mission Inn Hotel and Spa, Executive Sous Chef at both the Langham Huntington Hotel and Spa, and The Ritz - Carlton Huntington Hotel culinary experience including his education at the California Culinary Academy in San Francisco, as well as his many years of Director of Food and Beverage and Executive Chef at the Mission Inn Hotel and Spa, Executive Sous Chef at both the Langham Huntington Hotel and Spa, and The Ritz - Carlton Huntington Hotel Culinary Academy in San Francisco, as well as his many years of Director of Food and Beverage and Executive Chef at the Mission Inn Hotel and Spa, Executive Sous Chef at both the Langham Huntington Hotel and Spa, and The Ritz - Carlton Huntington Hotel and Spa.

Other presenters included Greg Drescher, Vice President of Strategic Initiatives of The Culinary Institute of America, and Vasha Azoor, Director, Client Business Partner for Singapore and Malaysia for Nielsen.

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 Barcelona.

These include director of purchasing and corporate director of strategic planning at U.S. Foodservice Inc., and vice president of purchasing for Metz Culinary Management, a top 20 management company running foodservice operations in college, hospital, K — 12, and other segments, as well as franchisee restaurants and hotels.

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.

Prior to that, Ortiz held the position of Executive Chef and Director of Food & Beverage at internationally recognized resorts including Mukul Resort & Spa in Nicaragua and Sugar Beach, A Viceroy Resort, where he was responsible all culinary operations including creating and executing menus, in - room dining, banquets and receptions, and pool and lounge operations.

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.

The expert panel of CADI judges including Franco Pacini (director, The French Pastry School), Matthew Stevens (publisher, Dessert Professional), Liz Grossman (managing editor, Plate Magazine), and John Reed (American Culinary Federation / owner, Customized Culinary Solutions) will evaluate finalists in three categories of best new product, best flavor profile, and best sustainable product to determine the winners from the country's top pasty artisans to be on display at Chicago's Navy Pier on Sunday, October 20.

The Commission scheduled appointments with a dozen editors representing 14 publications, including National Culinary Review, Restaurant Hospitality, Flavor & the Menu and Foodservice Director.

Sarah Worden is the Director of Quality Assurance & Training for Southwest Foodservice Excellence (SFE), supporting over 100 school districts nationwide to ensure quality and consistency in all facets of the operation including, regulatory compliance, culinary standards, program marketing, and menu planning.

As the culinary director (among many other hats I wear), I work with some of the top plant - based chefs in the country including our Superfood chef, Julie Morris among others.

From Danny Meyer, CEO of the Union Square Hospitality Group, which includes many of New York City's most admired restaurants, Michael Romano, his partner and culinary director of the group, and food writer Karen Stabiner comes more than 150 easy, affordable recipes, peppered with behind - the - scenes stories.

I have experience in helping with the Culinary Services Director duties, including keeping inventory, recording invoices, and ordering food, supplies and anything needed in the department.