Articles Tagged with ''executive chef''

Kellogg's® Away From Home Opens Menuvation Center at Chicago Culinary Innovation Incubator

Culinary chef, Stephanie Izard, joins Kellogg's Away From Home chefs at The Hatchery, sharing how innovation and collaboration keep chefs and operators ahead of consumer cravings

December 14, 2020

Kellogg's® Away From Home opened the doors to its Menuvation Center™ at The Hatchery, a food and beverage business incubator in the heart of Chicago. The Menuvation Center marks a major investment by Kellogg's Away From Home in culinary innovation and partnership with operators. It's like a science lab, kitchen and think tank all rolled into one.

Q&A with Gerald Drummond, Alan Slesinski, Campbell’s Foodservice

An executive's perspective on clean label formulating

April 28, 2020

Prepared Foods talks about clean label formulating with Campbell's Foodservice executive chef Gerald Drummond and Alan Slesinski, director of R&D.

Four Healthy Food Trends Consumers Should Expect This Year

Aramark chefs suggest food trends that could take hold in 2020

February 5, 2020

Aramark, the largest US-based food service company, asked its top chefs to share their thoughts about the top food trends of 2020. These trends are cutting edge, and may not always go mainstream, but they help influence what you’ll find in a grocery store or café near you in the months ahead.

Q&A with Catherine Proper, Freshly Inc.

A chef's perspective on prepared meal solutions

January 17, 2020

Prepared Foods talks prepared meal solutions with Catherine Proper, CEC, director of culinary operations at Freshly Inc., New York.

BlueNalu Highlights Cell-Based Yellowtail Product in Premier Culinary Demonstration

The company’s plans to introduce cell-based seafood in a test market within the next two years

December 18, 2019

Chef Gerard Viverito described each recipe in detail to an eager crowd, as well as his experience and enthusiasm working with recipes that span choices on typical restaurant menus from appetizers to a soup to an entree

Herbs, Spices, and Flavorings Add Adventure, Taste, Health, and Color

Chefs strive to please an increasingly adventurous, yet demanding, consumer

Stephen Kalil CEC, CRC

December 17, 2019

Eager to mine those predictions for nuggets of inspiration that will lead to new ideas and flavor profiles, chefs strive to please an increasingly adventurous, yet demanding, consumer.

2020 FABI Awards Call for Submissions is Now Open

National Restaurant Association awards to celebrate the next big thing in flavor, creativity, and profit potential

November 15, 2019

In the 10th year of FABI Awards, 2020 Award recipients will enjoy enhanced opportunities to reach attendees in addition to increased awareness and booth traffic.

Givaudan: Protein Challenge

Givaudan publishes insights from Givaudan’s Chef’s Council 2019 and announces new breakthrough fat encapsulation technology for plant protein

November 14, 2019

Held in central London in October, and bringing together top chefs and Givaudan experts from around the world, the event explored new culinary concepts for meat and plant proteins as inspiration to develop the future of food.

Q&A with Charlie Baggs, Charlie Baggs Culinary Innovations

A chef's perspective on formulating with grain ingredients

October 21, 2019

Prepared Foods talks with Charlie Baggs, President and Executive Chef at Charlie Baggs Culinary Innovations (CBCI), a Chicago firm with culinary, food science and market analysis services.

Sabra ‘Whirled Peas’ Hummus Pop Up in NYC

Six chefs -- Esther Choi, Jet Tila, Wes Avila, Deborah VanTrece, Kwame Onwuachi and Einat Admony -- to dish hummus with innovative flavor profiles

October 10, 2019

Five chefs, each celebrated for sharing their heritage flavorfully through food, will collaborate with chef, cookbook author, and restauranteur Einat Admony to introduce a collection of original dishes featuring the plant-based favorite, reinterpreted.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.