Sentences with phrase «new culinary trends»

Foster's extensive experience in R&D includes recipe development, culinary presentations, and troubleshooting formulations, with a strong focus on new culinary trends, ingredient functionality, and health initiatives.

The NRA Show 2014 will feature more than 2,000 suppliers and tens of thousands of buyers interested in networking, learning from world - class celebrity chefs and exploring new culinary trends.

Increasing Your Sales With the New Matcha Madness Trend — Presenter Rona Tison, senior vice president, corporate relations, ITO EN (North America) INC., says Matcha is the new culinary trend of 2015.

The hotels in the MGallery collection know how to tease the taste buds of guests seeking the newest culinary trends or a gourmet adventure.

Not exact matches

Lodge Cast Iron — the oldest foundry in the United States — has leveraged a new trend called «glamping,» or glamour camping, by releasing a culinary cookbook that positions — or repositions — their Dutch ovens as a way to create a culinary experience in the great outdoors.

The company maintains these relationships through a concerted effort to be a culinary - driven company especially as demand for new products, trends and ideas changes constantly.

«We're also looking for new products and flavors that the customers [want],» he says, noting that the company keeps track of trends with the help of Mintel Group Ltd. «Our marketing and culinary innovation team makes sure we know what's out there in the market and try to utilize [it], whether it's building a cluster from deconstructing a popular dessert or developing a chipotle almond for a salad.»

When we're out spotting trends, we often look at the culinary area and the restaurant industry, and translate what we see into new flavor variants that can make a positive impact in a wide variety of packaged consumer goods.»

Attendee Maher Elias, owner of Gourmet Genie, came to the show specifically to see the new trends in culinary.

This emerging concept is poised for global expansion, with a culinary team that is committed to identifying new trends and developing diverse menus characterized by quality and variety.

The 2014 program schedule included: culinary demonstrations centered around adventurous flavors and new menu trends; presentations and panel discussions focused on sustainable agricultural practices, the role of wheat in our diet vs. seekers of gluten - free options, and water issues affecting food production; discussions on how American menus are often shaped by millennials, health and nutrition concerns, and global cuisines; a Friday field trip to the CIA Farm in St. Helena and through Marin and Sonoma Counties to visit Pozzi Ranch, Dutton Ranch (where Valley Ford Cheese Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop menu concepts using sponsor products for the following categories:

As the food hall trend spreads across the country, ICRAVE is actively partnering with developers and culinary experts to design new brands and typologies.

The National Restaurant Association's What's Hot 2016 Culinary Forecast listed small - plate menus and restaurant concepts as one of the top five new top trends in 2016.

A new study by Culinary Visions Panel surveyed culinary educators and students about topics, techniques and trends that are being taught in culinary schools around the Culinary Visions Panel surveyed culinary educators and students about topics, techniques and trends that are being taught in culinary schools around the culinary educators and students about topics, techniques and trends that are being taught in culinary schools around the culinary schools around the country.

«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.&raqNew 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.&raqnew 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.»

About Urban Herbs The staff at Urban Herbs spice company continually explores the globe for new cooking spices and culinary trends.

Our culinary, R&D, and production teams provide menu and flavor development that helps you capitalize on the new trends in the industry.

It is a meaningful way to put your culinary knowledge to work while being exposed to new trends.

Chefs Wook and Tom look at the new American Culinary Federation predictions for trends in 2012, focused on children's food in restaurants and in keeping it local at all costs.

«Featuring food writing that remains unconcerned with the newest trends and latest noise within the culinary industry, The Gilded Fork focuses instead on the more epicurean aspects of the culinary experience.

This week, Chef Wook and I look at the new American Culinary Federation predictions for trends in 2012.

New York City, one of the world's best culinary destinations, is credited with many food trends including the 1990s «power breakfast» where the city's elite power brokers shared a hurried yet formal meal in a stodgy locale to seal the deal before 10 a.m..

As with years past, the famed Grand Tasting Event (this year presented by Kia K900) turned the San Diego's Embarcadero Marina Park North into an epicurean epicenter where the city's preeminent chefs and other distinguished culinary masters from around the nation converged with an international showcase of the world's premiere wine, beer and spirits purveyors to showcase tasty new food and drink trends and innovative techniques.

The American Culinary Federation, Inc. (ACF), the premier professional chefs» organization in North America, conferred its highest awards on chefs and students, explored culinary innovations and trends and inducted its new board of directors duriCulinary Federation, Inc. (ACF), the premier professional chefs» organization in North America, conferred its highest awards on chefs and students, explored culinary innovations and trends and inducted its new board of directors duriculinary innovations and trends and inducted its new board of directors during Cook.

A core team of Earls» award - winning chefs work from the company's Vancouver - based test kitchen and invite other high - profile culinary pros to collaborate on new menu items that reflect exciting food trends or regional favorites.

Lean Cuisine is introducing four new limited - time entrées inspired by international culinary trends and regional flavors.

Also at 10:30 a.m., state Comptroller Tom DiNapoli will hold a press conference with Assembly Minority Leader Brian Kolb and Canandaigua Mayor Ellen Polimeni to release a report highlighting economic trends in the Finger Lakes region, New York State Wine and Culinary Center, 800 S. Main St., Canandaigua.

Providing a showcase of gourmet dining around the world, the Michelin Guides highlight the culinary dynamism of a country, as well as new trends and emerging young chefs.

If you want to share your thoughts on anything that's happened this past week, including the unfortunate news surrounding Hitman and IO Interactive, or you just want to talk us about our thoughts on Taco Bell's new Naked Chicken Chips (look, Brent and Frankie will always have you covered on the latest culinary trends at your local fast food chains), let us know in an email addressed to [email protected], or hit us up on Twitter @TheShortPause.

Culinary Chef Safeway Inc — Pleasanton, CA 2013 - Present • Managed a group of 6 cooks • Prepared different types of culinary items • Assisted executive chefs and food technologists • Functioned as a resource for translating pertinent Culinary trends • Participated in identifying new product opportunities • Developed prototype to show concepts • Gave culinary training and knowledge to help the product developmeCulinary Chef Safeway Inc — Pleasanton, CA 2013 - Present • Managed a group of 6 cooks • Prepared different types of culinary items • Assisted executive chefs and food technologists • Functioned as a resource for translating pertinent Culinary trends • Participated in identifying new product opportunities • Developed prototype to show concepts • Gave culinary training and knowledge to help the product developmeculinary items • Assisted executive chefs and food technologists • Functioned as a resource for translating pertinent Culinary trends • Participated in identifying new product opportunities • Developed prototype to show concepts • Gave culinary training and knowledge to help the product developmeCulinary trends • Participated in identifying new product opportunities • Developed prototype to show concepts • Gave culinary training and knowledge to help the product developmeculinary training and knowledge to help the product development teams

PROFESSIONAL SKILLS • Translating new ideas into product prototypes • Monitoring latest food trends by attending food shows and surfing the internet • Advising culinary teams on recipe development • Observing competitive advantage of new products work

Today, with a demolition behind them, and new Wolf and Sub-Zero appliances along with a spacious island, the couple's kitchen is not just brighter; it also reflects several current trends in culinary design.