Duane Keller, with his long history offering exceptional                             cuisine in the finest of dining estab...
Amy Riolo is an internationally recognized expert known for                             fusing the worlds of cuisine, cult...
Montgomery College, The Bibliotecha Alexandrina, The Egyptian Cultural andEducation Bureau, The Abu Dhabi International Bo...
Jim Eaton started his foodservice career in                       his hometown of Las Vegas starting as a                 ...
and have fostered and puppy-sat for countless others. Jim andLinda were high school sweethearts; they have two daughtersan...
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The Benefits of Culinary Arts

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2012 VATFACS Conference
Boar's Head Inn
Charlottesville, VA

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The Benefits of Culinary Arts

  1. 1. Duane Keller, with his long history offering exceptional cuisine in the finest of dining establishments, deserves the respect and renown he has garnered throughout the United States and Canada. Recipient in 2001 of the James Beard Foundation Certificate, New York where he was invited to be a guest chef, Keller has won numerous awards over the years that reflect his ever- expanding inventiveness and inspirational accomplishments: the DiRona Award, Sarasota, Florida; the Gold Spoon Award at the Four Star Delta Bow Valley Inn, Calgary; the Red SealAward at Emerald Park, Vancouver; the Wine Spectator Award; the C.C.A. Chef of theYear Award; and the Florida Top 100 Award, to name just a few.In addition to these honors, in 2002 Keller helped Julia Child celebrate her 90th birthdaywith dazzling gastronomic creations; he has been named frequently in WashingtonianMagazine as one of the areas top chefs hailing in their “Top 100,” “Top 50,” and “BestBrunches,” and he was featured in Gourmet Magazine when head chef at the 17thcentury Ashby Inn in Paris,Virginia.A native of Saskatchewan, Keller’s training under the world’s finest European chefs inCanada, including Gerald Ehler of Calgary, initiated his creative approach—that ofincorporating the style and cooking techniques of old world cuisine into that which isnew: “I let the food speak for itself; I don’t overwork it but put little twists on things, likemy smoked salmon cheesecake.”Keller has over 25 years experience at fine hotels and restaurants along the East Coastand Canada including, of late, The Mason Inn, Hotel and Conference Center featuringBoxwoods in Fairfax VA. Keller enjoys widening his repertory working with indigenousingredients because “The four seasons generate four different styles of food throughoutthe year."In addition to the respect received from fellow colleagues and food critics, Kellercelebrates his passion by sharing with others through charitable work: he has createdheart-healthy menus for the American Heart Association, fed the homeless anddisadvantaged in Sarasota as well as Hurricane Katrina relief, and cooked for thePentagon during rescue operations of 9/11.
  2. 2. Amy Riolo is an internationally recognized expert known for fusing the worlds of cuisine, culture, and history in her work. An award – winning author, popular lecturer, food historian, food writer, culinary consultant, and cooking instructor, she was dubbed the “Cook to the Kings” by a Cairo newspaper in 2008. A successful culinary consultant, Amy enjoys developing concepts, menus, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. She has consulted and worked as a spokesperson for international business owners on bakeries, cafes, restaurants and stores. Her clients have included TheAssociation of Dressings & Sauces, Horseradish Information Council, The US EndocrineSociety, Harris Teeter Supermarkets, The US Apple Association, Patak’s, Roma Grill, LLC,the Edris Group, many embassies, and others. Amy is also a Guest Curator for museumssuch as the Smithsonian Institution and the Walters Art Gallery where she incorporatessensory components like scent, touch, and taste into exhibits. She also works with curatorsto create menus, lectures, and décor which represent the theme of new collections.Amy’s first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the ArabianPeninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post(Capital Books, 2007). Her second book Nile Style; Egyptian Cuisine and Culture(HippocreneBooks) won the World Gourmand Award for “Best Arab Cuisine Book” in the UnitedStates in 2009. Her most recent book, The Mediterranean Diabetes Cookbook,(AmericanDiabetes Association) was released in March 2010 and has won the 2011 Nautilus BookAward. Her work also appears in the Food Cultures of the Worldencyclopedia, AlizaGreen’s The Fishmonger’s Apprentice and Sheilah Kaufman’s Upper Crusts, and The CanolaGourmet. Amy’s fourth book: The Cuisine of Karabakh; Recipes, Memories, and DiningTraditions from Azerbaijan’s Cradle of Culture will be released in summer 2011.Amy’s popular lectures range in topics and include everything from Middle Eastern businessand dining etiquette to the cuisine and culture of all Mediterranean cuisines. She has beenan invited guest speaker for The Library of Congress, Georgetown University, JohnsHopkins University, The Smithsonian Institution, The FulbrightCommission, The National Museum of African Art, The Walters Art Museum, TheKennedy Center, The Textile Museum, The Embassy of the Arab Republic ofEgypt,The Embassy of Yemen, Welcome to Washington International, MontgomeryCollege, Les Dames D’Escoffier, The Culinary Historians of Washington,
  3. 3. Montgomery College, The Bibliotecha Alexandrina, The Egyptian Cultural andEducation Bureau, The Abu Dhabi International Book Fair, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington,DC.Amy also makes frequent appearances on numerous television and radio programs both inthe United States and abroad including Fox TV, CBS, Montgomery and Fairfax CountyTV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu DhabiTelevision, and many others. She also develops recipes, writes content, and hostsinstructional cooking videos for The Association of Dressings and Sauces, TheHorseradish Information Council, Harris Teeter, US Apple Association, and others.Amy writes freelance articles for Cooking Light Magazine and her work has appeared inthe USA Today, The Washington Post, CNN.com, The Wall Street Journal, CornellAlumni Magazine, Popular Anthropology Magazine, The National, and Egyptiannewspapers and hundreds of blogs. She is also the author of a blog called Dining withDiplomats (www.diningwithdiplomats.blogspot.com).A graduate of Cornell University, Amy has experience in vocational, recreational, andchildren’s instruction, as well as corporate team building and cultural/culinary events. Herknowledge of the Italian, French, Spanish, and Arabic languages has enabled her tointerpret many cultures and cuisines with intimacy and ease. Her goal is to teach herphilosophy of cooking and dining with both pleasure and health in mind. She regularlyteaches cooking classes at Sur la Table in Arlington, Virginia, CulinAerie in Washington,DC, Open Kitchen in Falls Church, VA and for private organizations and parties.Amy is a member of The International Association of Culinary Professionals,Culinary Historians of Washington, Les Dames d’Escoffier (Global CulinaryInitiative), Cornell Club of Washington (Restaurant Series Planning Committee),Baltimore – Luxor – Alexandria Sister City Committee (chairperson), and theWorld Digital Organization in Luxor, Egypt (Honorary Member). Amy is based in theWashington DC, area and leads culinary tours to both the Mediterranean and Middle East.She is currently working on 3 new restaurant concepts, 2 new books, and a television showpilot.
  4. 4. Jim Eaton started his foodservice career in his hometown of Las Vegas starting as a busboy working his way up to dining room chef. Later, he pursued his life-longdream of being a soldier, joined the U.S. Army, and enjoyed adistinguished 20-year career in foodservice with the last sevenas a chef/aide to a 3-star commanding general. As a general’saide Jim prepared meals for U.S. and foreign dignitaries such asGerman Chancellor Cole, President George H. Bush, and ColinPowell. In addition, Jim participated in and won many awards inculinary shows including the Culinary Olympics.After retiring from the Army, Jim joined the Hotel Roanoke andConference Center in Roanoke, Virginia where he soon rose tothe position of Executive Chef. During this time he joined theAmerican Culinary Federation, was Vice President of theSouthwest Virginia chapter, and became ServSafe certified. Jimswitched careers in 2002, becoming a food broker. In addition,he has been an adjunct culinary instructor at Virginia WesternCommunity College for ten years.In his spare time Jim volunteers at his church and for SaintFrancis Service Dogs. Along with helping at fundraisers andspecial events, Jim and his wife, Linda, have raised 12 puppies,
  5. 5. and have fostered and puppy-sat for countless others. Jim andLinda were high school sweethearts; they have two daughtersand five grandchildren.

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