Sentences with phrase «of international chefs»

Each year a roster of international chefs head to the world's only wine region with surf beaches on its doorstep to celebrate the fresh produce, iconic Australian wines and the amazing seafood that the region produces.

A generation of international chefs have now expanded their role in society and redefined their profession by integrating new skills, creativity, innovation and social concerns into their approach.

A generation of international chefs have now expanded their role in society and redefined their profession by reaching a broader sphere of influence beyond the kitchen.

The amount of international chefs and industry professionals relocating to Singapore is just mental.

«We have a lot of international chefs and cooks here.

CHEF»S PLATE - International haute cuisine where every dish is carefully selected each day and artfully prepared at the discretion of the international chef.

Not exact matches

Homegrown talent and younger international chefs, some of whom trained at the star chefs» institutions, have begun to experiment with local and global influences.

The deal is the latest move in Chinese conglomerate Fosun International's overhaul of the 2.2 million - square - foot former Chase Manhattan Plaza, which includes a new restaurant on the 60th floor by celebrity chef Danny Meyer.

Held in New York City at the 2018 International Restaurant & Foodservice Show of New York, Chef Stephen showcased eight signature desserts, a plated dessert and a custom - made show piece made of chocolate.

Inspired by the diverse cultural melting pot of New York City, Chef Pietro's Italian roots and the culinary team's diverse cultural backgrounds, Andaz Kitchen & Bar offers a fusion of international cuisines with authentic global flavors and ingredients.

Each event also includes a non-competition spotlight called «BBQ Traditions» where up to 18 notable chefs cook [1] dish from a list of 20 + international styles.

«Andaz Kitchen & Bar embodies the cultural melting pot of New York, featuring authentic ingredients from a variety of international cuisines and cultures,» said Chef Consorti.

It's an international online platform where all chefs, from seasoned and mid-career, to those on the rise and recent culinary school graduates can finally develop an online presence that matches the quality of their craft.

CHAMPIONS INCLUDE: Dave Lewis, Group Chief Executive, Tesco (Chair) Erik Solheim, Executive Director, United Nations Environment (Co-Chair) Vytenis Andriukaitis, European Commissioner for Health and Food Safety Peter Bakker, President, World Business Council for Sustainable Development John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company Paul Bulcke, Chairman of the Board of Directors, Nestlé Nguyen Xuan Cuong, Minister of Agriculture and Rural Development, Vietnam Michael La Cour, Managing Director, IKEA Food Services AB Wiebe Draijer, Chairman of the Executive Board, Rabobank Shenggen Fan, Director General, International Food Policy Research Institute Peter Freedman, Managing Director, The Consumer Goods Forum Louise Fresco, President of the Executive Board, Wageningen University & Research Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture Gilbert Houngbo, President, International Fund for Agricultural Development Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark Yolanda Kakabadse, President, WWF International Sam Kass, Former White House Chef, Founder of TROVE and Venture Partner, Acre Venture Partners Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo Esben Lunde Larsen, Minister of Environment and Food, Denmark José Antonio Meade, Minister of Finance, Mexico Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency Denise Morrison, President and Chief Executive Officer, Campbell Soup Company Kanayo Nwanze, Former President, International Fund for Agricultural Development Rafael Pacchiano, Minister of the Environment and Natural Resources, Mexico Paul Polman, Chief Executive Officer, Unilever Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research Judith Rodin, Former President, The Rockefeller Foundation Oyun Sanjaasuren, Chair, Global Water Partnership Lindiwe Majele Sibanda, Vice President for Country Support, Policy and Delivery, Alliance for a Green Revolution in Africa Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM Rajiv Shah, President, The Rockefeller Foundation Andrew Steer, President and Chief Executive Officer, World Resources Institute Achim Steiner, Administrator, United Nations Development Programme Tristram Stuart, Founder, Feedback Rhea Suh, President, Natural Resources Defense Council Rhoda Peace Tumusiime, Former Commissioner for Rural Economy and Agriculture, The African Union Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International Tom Vilsack, Former Secretary, U.S. Department of Agriculture Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa

She is a member of Women Chefs & Restaurateurs, United Fresh Produce Association, Public Relations Society of America, International Association of Culinary Professionals, and the Produce Marketing Association.

With the completion of part one and part two of the Vegetarian Times Vegan Fusion Academy online course, you have the opportunity to list your name and business on our online international directory of Vegan Fusion students and certified chefs, as well as the level of certification you have completed.

Leslie Cerier ~ The Organic Gourmet Chef has shared her culinary passion and knowledge of healthy eating to an international audience for over 30 years.

Seasoned restaurateurs and partners Frank Alessio, Kyle O'Brien, Ravi Patel, and Seth Levine (Executive Chef), open Hotel Chantelle London as their first international expansion of the brand.

Mina Group is led by Chef / Owner Michael Mina whose accolades include James Beard Foundation «Who's Who of Food and Beverage» inductee in 2013, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum's Restaurateur of the Year.

Pensiero, chef and creator of the Just Salad menu, graduated from the International Culinary Institute and has extensive experience in the food industry as an author, culinary consultant, registered dietitian and advocate of eating food produced locally.

Mina Group Inc. is a San Francisco - based restaurant management company specializing in creating and operating high - quality, innovative restaurant concepts, led by Chef / Owner Michael Mina whose accolades include James Beard Foundation «Who's Who of Food & Beverage» inductee, Bon Appètit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year and Restaurateur of the Year by the International Food and Beverage Forum.

The chef collaborations extend beyond the new ships as part of MSC Cruises» focus on international fine dining.

The superlatives continued when The International Chef's Association named Chef Eric Creative Caterer of the Year and Chef of the Year — the only American chef to receive that distinctChef's Association named Chef Eric Creative Caterer of the Year and Chef of the Year — the only American chef to receive that distinctChef Eric Creative Caterer of the Year and Chef of the Year — the only American chef to receive that distinctChef of the Year — the only American chef to receive that distinctchef to receive that distinction.

Several chefs have been recognized with national and international awards including Chef Dinardo by Food and Wine Magazine as a top 25 chef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry ChampionsChef Dinardo by Food and Wine Magazine as a top 25 chef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry Championschef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry ChampionsChef Laurent Lhuillier as winner of the National Team Pastry Championship.

Previously, Gresham worked in a number of fine dining establishments including Chef Grant Achatz's Alinea, the three - starred Michelin restaurant in Chicago, as well as Sixteen at Trump International Hotel & Tower in Chicago.

The Culinary Council comprises a collection of elite international celebrity chefs who bring global influence to every dining venue across Holland America Line's fleet of premium ships.

He has also appeared on popular culinary television shows such as Chopped Canada, Sweet Genius and Donut Showdown, and was a finalist in the international Pastry Chef of the Year competition in New York.

The theme for the event is «Globally Gluten - Free» and Chef Aaron Flores will prepare all of the international gluten - free food.

Everybody is welcome to Kipsala International Exhibition Centre to draw inspiration from diversity of menu ideas, to taste new products, to watch and enjoy professional chef, pastry cook and bartender competitions.

A native of Mumbai who is fluent in six languages, Raghavan is a culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Target, and Bon Appétit Management Company (BAMCO), where he helped launch an Indian meals program and trained all BAMCO chefs across the United States in Indian cuisine and global vegan cuisine through more than 75 national workshops.

Setting up downstairs in my kitchen he explained that he now worked as a private chef for various international clients — and was joining La Belle Assiette so that he could showcase the best of his Italian dishes.

He's already told me about his second life as a restaurateur: how he convinced top McLaren Vale restaurant, Fino, to relocate to Seppeltsfield in 2014, and how it's been mutually beneficial to both businesses; how he bought Bridgewater Mill in the Adelaide Hills the following year, and is a shareholder in the Star of Greece at Willunga; how he's in conversation with an international celebrity chef keen on opening a place in the Barossa.

Exclusive tasting party pairs fine Spanish wines with foods by Spain's top chefs; slated for June 19, 2017 in Bordeaux, France NEW YORK — Jan. 5, 2017 — Vinexpo, the leading international exhibition for wine and spirits professionals, has partnered with Wine Spectator to bring an exciting new food and wine event — «A Taste of -LSB-...]

As one of the American Culinary Federation's newly minted Certified Master Chefs, Joseph Leonardi, Director of Culinary Operations at The Country Club in Brookline, Mass., is an avid competitor who has amassed numerous awards at the regional, national and international levels.

The award winning chef who is known for crafting unique desserts and dishes will be bringing Maple, Bacon, and Chocolate to your taste buds at the International Restaurant and Foodservice Show of NY.

Olivado was the brain child of an innovative team comprising of a former chef, a legal brain, a marketing whiz, an internationally renowned food scientist and an international investor.

An acclaimed chef, expert in international education and TV personality, Chef Koetke also has his finger on the pulse of global food, beverage and hospitality trechef, expert in international education and TV personality, Chef Koetke also has his finger on the pulse of global food, beverage and hospitality treChef Koetke also has his finger on the pulse of global food, beverage and hospitality trends.

She is an ACF - certified Executive Pastry Chef ® (CEPC) and her titles have ranged from pastry cook at Konditorei Heinemann, Monchengladbach, Germany, to joint owner and instructor at the International School of Confectionery Arts, Zurich, and Gaithersburg, Maryland, to head of the baking and pastry department at Baltimore International College, Baltimore.

Barbara is a member of several notable organizations including Women Chefs & Restaurateurs, Les Maîtres Cuisiniers, the international association of Master Chefs, and the Ment» Or (formerly Bocuse d'Or USA) Culinary Council.

Even a partial list of his achievements is long: Scroll recipient for International Wine & Food Society dinners multiple times in the 1970s; Greater Kansas City Chefs Association Chef of the Year in 1976 and 1983; Missouri inductee into Les Amis d'Escoffier Society of Chicago; inductee into Honorable Order of the Golden Toque in 1987; American Culinary Federation 2004 Good Taste Award; and the federation's Central Region 2014 President's Medallion.

Young Yun, executive director of ment» or, says competitions within the organization like the Young Chef and Commis programs and the international competition — Bocuse d'Or — help the organization achieve its mission by highlighting the art of cooking and providing young chefs with the tools to succeed in today's professional landscape.

The 2018 Basque Culinary World Prize will be awarded by a jury comprised by the members of the BCC International Council and chaired by chef Joan Roca (Spain).

Mark Reinfeld, cofounder of Vegan Fusion along with Bo Rinaldi, is one of the world's best known Vegan Chefs, assembling an impressive array of international awards.

Renaissance Orlando at SeaWorld (R) Executive Chef John Janucik has received the 2014 Marriott International Award of Culinary Excellence in recognition of -LSB-...]

Cacao Barry ® — the premium French brand of chocolate and cocoa products for gourmet professionals — today announced that Cédric Barberet, pastry chef and partner at Barberet Bistro and Bakery, has been appointed as the newest member of its international Ambassador Club.

A locally sourced, wide - ranging menu of international classics — plus late - night dining, a brilliant burger, and puffy flatbreads you can watch being baked from the bar — makes star Boston chef Jody Adams's latest an instant go - to when you're in town.

Besides, Cacao Barry ® offers the widest international community of chocolate professionals, Ambassadors» Club and Chocolate Academies to support craftsmen and chefs on their quest for perfection.

The invitation - only Club includes an international membership of more than 100 pastry chefs and chocolatiers from more than 20 countries around the world.

ORLANDO, Fla., July 20, 2015 — Bob Walsh, general manager of Renaissance Orlando at SeaWorld ®, is proud to announce that Executive Chef John Janucik has been named 2014 Chef of the Year for the Americas, an Award of Culinary Excellence from Marriott International.

You may not be putting on your chef coat to prepare a sauce for a heated culinary competition, but you can still be a part of America's culinary team in national and international competition by supporting Culinary Team USA.