Sentences with phrase «with culinary director»

Eurostar recently launched a new summer menu for Business Premier passengers in partnership with Culinary Director, Michelin - starred chef, Raymond Blanc.

Not exact matches

On this episode of the Thought Talk Podcast, I speak with Marlo Hunter, successful New York director, choreographer and now co-creator and founder of The Theatrical Culinary Project, an immersive play in development with chef Carla Hall from The Chew.

While with LifeWorks Restaurant Group, Horning held a key role as general manager and executive chef before being appointed director of culinary.

While still reluctantly coming down to earth from my own revelry at the famed restaurant, I caught up with Chef Jeff O'Neill, Executive Director of Culinary Development for Barton G, for some quick Q&A about what makes this restaurant so distinctive outside of the obvious presentation pomp and circumstance.

I am the culinary director at Book Larder in Seattle, and we are very excited to do an event with you on your tour.

Its world class culinary program is brought about by The Apollo Group's specialized culinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Sevculinary program is brought about by The Apollo Group's specialized culinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Sevculinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent SevCulinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Sevculinary operation for not only Oceania Cruises but also Regent Seven Seas.

Chefs are encouraged to meet regularly with distributors and farmers and the company has a food purchaser and culinary communications director who oversee those relationships.

Prepared Foods talks with JeanMarie Brownson, culinary director at Conagra Brands, Chicago.

She is now culinary director of that Mexican foods company and also serves as culinary director for Frontera Media Productions, which produces the PBS TV show «Mexico — One Plate at a Time with Rick Bayless.»

Prepared Foods talks Hispanic cuisine and flavor trends with JeanMarie Brownson, culinary director at Conagra Brands, Chicago.

Todd Saylor, Senior Director of Culinary at Undine, a dining management company specializing in senior living, hospitals and corporate dining programs, thinks shrimp burgers will be «a great alternative for those looking for the texture of a beef burger with less fat and higher nutritional value.»

Marra Forni, for example, offers a free consultation in its factory and its company kitchen with the firm's culinary director, which affords operators an opportunity to review areas such as menu development and marketing.

Rosa Mexicano offers Roberto the job of Culinary Director, where he contributes with his culinary expertise to the growth of the company from two to six restaurants in fivCulinary Director, where he contributes with his culinary expertise to the growth of the company from two to six restaurants in fivculinary expertise to the growth of the company from two to six restaurants in five years.

Chris Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, sits down with Australian author Julian Cribb to discuss his new book, The Coming Famine, and his upcoming address as a featured speaker at the International Foodservice Sustainability Symposium, May 24 — 25, in Chicago.

In part one of this two - part series presented by the American Culinary Federation and Kendall College, Christopher Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, began talking with Australian author Julian Cribb about his new book, The Coming Famine.

Prepared Foods talks ingredient rice and grain trends with Chef Michael Holleman, director of culinary development at InHarvest, a Bemidji, Minn., supplier of rice, grains and legumes to retail, foodservice and in - store deli operators.

«We launched Chicken of the Sea Yellowfin Tuna Slices to compete with sliced turkey, ham and roast beef in America's restaurants and delicatessens,» explained Scott Solar, group director of global food service and culinary development.

Together with fellow judges Katie Lee (cookbook author and TV host) and Chef Mark Krystopa (Hyatt Place and Hyatt House director of culinary operations), we got to choose the Breakfast Bowl battle winner — Brooke DiResta — based on presentation, creativity, and taste.

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.

As director of culinary arts for the Certified Angus Beef ® brand, he will be hosting this four course luncheon with featured wine pairings.

He is a Founding Member of the Research Chefs Association; former National Ethnics Co-Chairman of the American Culinary Federation; Past President of the Professional Chefs Guild of Central New Jersey - ACF; Culinary Liaison to Greece and Cyprus for the World Association of Cooks Societies; former Culinary and Hospitality Artist in Residence at Princeton University; Development Director for SkillsUSA - NJ; inducted in Les Amis d'Escoffier Society; Maitre Rotisseur with the Confrérie de la Chaîne des Rôtisseurs; and has earned the title of Archimagiros from the Leshi Argimagiron, Greece.

Truglas, in conjunction with Coastal Hotel Group Culinary Director Roy Breiman, work directly with local Pacific Northwest farms, artisans, ranchers and fishermen to hand - select superior products directly from their fields, trees, streams or pastures.

«Exchanging culinary insights on global influences with students is invaluable; it's something that impacts all our products and services in the industry,» said Diane Austin, Director of Marketing at Lactalis.

For the first time in over eight years, The Chanler at Cliff Walk is ushering in new culinary talent at its award - winning destination restaurant The Spiced Pear, with newly appointed Executive Chef and Director of Food & Beverage, Matthew Voskuil at the helm.

A native of Mexico, Chef Abascal served as Chef and Director of Food & Beverage of the acclaimed Koba Casa Club in Mayakoba, developing the restaurant's culinary concept with multi-awarded Chef Enrique Olvera.

Pair these culinary delights with Beverage Director Lexi Winston's King Cake Martini, which was just named semi-finalist of Where Y ’ at's Rum Chata Cocktail Mix Off 2017.

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

As a leader and proud school foodservice director, Long worked with the local technical college and school nutrition state department to develop a Culinary Assistant and Manager Certificate program that school nutrition employees were able to take for free.

It is a nonprofit school garden operating as a non-profit and working in partnership with the middle school, according to Amanda Rieux, Program Director for the eight - year old culinary garden program.

With a medical degree from Harvard, Dr. Weil is the founder and director of the Arizona Center for Integrative medicine, a bestselling cookbook author, and someone I often look to and use as a reference in my own culinary experiments and food research.

Meghan Telpner, our founder + director, launched the Culinary Nutrition Program in 2011 starting with just 12 students around her kitchen table.

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.

The five day «extended weekend» will feature new independent films; studio sneak previews; conversations with attending directors, actors, producers and writers; Opening and Closing Night festivities; the highly anticipated Festival Gala; Celebrity Tribute and Awards Programs; wine - tasting pavilions; film industry focused and culinary panel discussions; and VIP receptions and dinners with Napa Valley's own celebrity chefs and winemakers.

Directors Anthony and Joe Russo cut their teeth on such urbane, snippy TV sitcoms as Arrested Development and Community and the film begins brightly, with some inspired comedy concerning the Cap's growing laundry list of post-WWII must - see cultural artefacts and baffling culinary innovations.

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.

Amy, who blogs at Cooking with Amy, and Jessica of The Dining Traveler were joined by Jennifer Sweeney, Director of Public Relations for Visit California, at the Culinary Travel Writing panel at last month's 2016 International Food Bloggers Conference (IFBC) in Sacramento, California.

Director of Food and Beverage and Executive Chef Bernhard Götz, has been with the Little America Hotel property since 2004 and came with an impressive history of over 40 years of culinary experience and expertise.

The best of North and North East Brazilian cuisines brought to your table by our new Director of Culinary — Chef Rafa Gil who will present an abundant tantalizing menu featuring bobó de frango (chicken, cassava, coconut cream and palm oil), moqueca baiana (seabass, vegetables, coconut, palm oil), scondidinho (cassava cake with beef jerky and cheese) and many more.

We'll be celebrating with picnic lunches prepared by our Culinary Director Becca Richards.

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.