Pastry Live is proud to announce the 2014 Art of Cake competitors! These skil...flashnewsrelease
Pastry Live is proud to announce the 2014 Art of Cake competitors! These skilled cake artists will be asked to present a cake embodying the theme of “The Seas and The Skies” and present it to a panel of top industry judges on Monday, August 25th, 2014.
This document summarizes the 2013 progress report of the West African Agricultural Productivity Program (WAAPP) at the Federal College of Freshwater Fisheries Technology (FCFFT) in Nigeria. The objectives of WAAPP included fingerlings research, brood stock development, fish feed research, and post-harvest technologies like processing. Activities involved surveys, demonstration centers, training farmers, and seminars. Specific activities included fish snacks and fermented fish training in several villages, pond construction, lime application, and sensory evaluations. The goal was to collaborate on aquaculture specializations like catfish and tilapia to improve productivity.
2016 big sur foragers festival announces grand chef dinnerslpr2013
The Big Sur Foragers Festival announces its Grand Chef Dinner featuring Suzette Gresham, Executive Chef of Acquerello restaurant, and Paul Corsentino, Executive Chef of Ventana Big Sur. The multi-course dinner will be held on January 16, 2016 at Ventana Big Sur and costs $175 per person, with early bird tickets available until November 30 for $150. The festival will also include foraging walks, cooking demonstrations and competitions from January 15-17, 2016 celebrating local ingredients and raising money for the Big Sur Health Center.
The "Healthy Food" and the specialized Food Quality Fair with the presence of operators who will offer baked goods and pasta, honey, oil, wines, cheeses, meats, meats, vegetables and fruits, foods with particular nutritional properties equipment for preparing and cooking in a healthy and tasty manner.
Suzanne Greer is seeking a career in the food service industry specializing in desserts and bakery goods. She has a diploma in Culinary Management from Fleming College where she gained significant volunteer experience in food preparation, serving, and event assistance. Her education also includes several certificates in food safety, wine knowledge, and allergen training.
Pastry Live is proud to announce the 2014 Art of Cake competitors! These skil...flashnewsrelease
Pastry Live is proud to announce the 2014 Art of Cake competitors! These skilled cake artists will be asked to present a cake embodying the theme of “The Seas and The Skies” and present it to a panel of top industry judges on Monday, August 25th, 2014.
This document summarizes the 2013 progress report of the West African Agricultural Productivity Program (WAAPP) at the Federal College of Freshwater Fisheries Technology (FCFFT) in Nigeria. The objectives of WAAPP included fingerlings research, brood stock development, fish feed research, and post-harvest technologies like processing. Activities involved surveys, demonstration centers, training farmers, and seminars. Specific activities included fish snacks and fermented fish training in several villages, pond construction, lime application, and sensory evaluations. The goal was to collaborate on aquaculture specializations like catfish and tilapia to improve productivity.
2016 big sur foragers festival announces grand chef dinnerslpr2013
The Big Sur Foragers Festival announces its Grand Chef Dinner featuring Suzette Gresham, Executive Chef of Acquerello restaurant, and Paul Corsentino, Executive Chef of Ventana Big Sur. The multi-course dinner will be held on January 16, 2016 at Ventana Big Sur and costs $175 per person, with early bird tickets available until November 30 for $150. The festival will also include foraging walks, cooking demonstrations and competitions from January 15-17, 2016 celebrating local ingredients and raising money for the Big Sur Health Center.
The "Healthy Food" and the specialized Food Quality Fair with the presence of operators who will offer baked goods and pasta, honey, oil, wines, cheeses, meats, meats, vegetables and fruits, foods with particular nutritional properties equipment for preparing and cooking in a healthy and tasty manner.
Suzanne Greer is seeking a career in the food service industry specializing in desserts and bakery goods. She has a diploma in Culinary Management from Fleming College where she gained significant volunteer experience in food preparation, serving, and event assistance. Her education also includes several certificates in food safety, wine knowledge, and allergen training.
Fine dining in kingwood is just serving you best quality food in sophisticated manner; it values each tiniest emotion of its visitors to provide them extreme happiness. The white table clothing, dim light nearby and humble behavior of assistant staff accelerate the pleasure of taking food. It’s really nice that amongst the modern technical stigma, the authorities have sustained the traditional style of ingredients. This different approach provides extreme satisfaction to every visitor here and he/she look forward to organize each personal, social gathering here only.
Robert Mario DeLaura II has over 25 years of experience in the culinary industry. He has worked as an executive chef, head chef, sous chef, and garde manger at various restaurants. Currently, he works as an independent culinary consultant, assisting businesses with new menu development, branding, and staff training. He has consulted for over 20 restaurants in Oregon, Washington, Wyoming, and Michigan. DeLaura has received several awards for his cooking and has been featured in local food publications.
This document summarizes the tasks completed as part of a hotel management course. It includes summaries of different food and beverage outlets like McDonald's and Burger King, a table d'hote menu, descriptions of flight kitchen operations and alcoholic/non-alcoholic beverages like coffee and whiskey. It also proposes a candlelight dinner theme with details on the setup, menu and market research done. The conclusion recognizes the importance of food and beverage operations in the hospitality industry.
This document contains the April 2015 issue of "Headlines", a quarterly newsletter produced by Headway ADP Inc. It includes summaries of various outings and events attended by clients. There is a managers column announcing the service recently received third party verification approval. It also provides updates on new funding packages available for support services. The newsletter further includes summaries of a fishing trip, bowling competition between different Headway services and upcoming birthdays.
Uncle Giuseppe's is a popular supermarket in Smithtown, NY known for its fresh ingredients and Italian market feel. The Smith Haven Mall provides 140 stores for shopping and hanging out with friends. Cornet Music is a music store that specializes in instrument repairs, rentals, lessons, and sales. Baja Grill is a Mexican restaurant known for its quesadillas, fajitas, and catering services. Hotoke is a sophisticated Japanese restaurant praised for its food and entertainment. Smithtown High School West has a 94% graduation rate and emphasizes manners and diverse learning opportunities. Accompsett Middle School was originally a school but now provides students a better sense of belonging as part of Smithtown.
Marketing Hospitality & Catering A3 booklet and powerpointMark Wood
The document summarizes hospitality and catering courses and career opportunities at Great Yarmouth College. It notes that hospitality and catering is one of the largest industries in the UK, employing over 270,000 people as chefs. The college offers a range of industry-recognized qualifications from certificate to diploma level, taught by instructors with industry experience. Students gain experience working in the college's training restaurant and commercial-standard kitchens. The document provides examples of events and partnerships where students provided catering. It outlines various career paths in hospitality and catering along with typical salaries.
Powerpoint Presentation on Stir-Fry Cafenishikparikh
Stir Fry Café is a casual Asian restaurant located in Knoxville, TN that appeals to college students and young adults with its trendy ambiance and low pricing. The average check is $9 for lunch and $13 for dinner. It has 70 seats inside and 36 on the patio. The kitchen uses woks and other equipment to quickly prepare made-from-scratch food. Suppliers include US Foods, Valley Produce, and Homestead. The menu features make-your-own dishes and healthy vegetarian options. Profits have increased despite economic conditions due to large portions and lower prices.
Nina J. Wirta seeks an entry-level internship in culinary arts to enhance her knowledge and experience. She has worked as a paid intern and cashier at restaurants and bakeries, volunteered at a therapeutic horseback riding program and church activities, and is studying culinary arts with expected graduation in 2018.
The document contains the financial records and expenditures of the Department of English at MKBU for various events and activities from July 2019 to February 2020. It lists 11 expenses including costs for welcome and celebration parties, gardening activities, workshops, I-cards, presentations, and movies. The total amount spent over this period was 49,327 rupees. The bottom of the document contains a list of things that cannot be bought like time, manners, character and inner peace.
American Culinary Federation_PressKit-FinalJessica Ward
The American Culinary Federation (ACF) is a membership organization for professional chefs, pastry chefs, and other culinary professionals established in 1929. ACF provides professional development, culinary competitions, networking opportunities, culinary publications, and education for the foodservice industry. ACF has nearly 20,000 members across 200 chapters nationwide. ACF chefs are knowledgeable in various culinary techniques and trends and are available to share their expertise.
나카무라아카데미는 일본 나카무라조리제과전문학교의 서울분교로, 한국에 일본요리와 일본양과자 기술을 직접 소개하기 위해 2009년에 서울 강남구 논현동에 개교했습니다. 1949년에 창립한 나카무라조리제과전문학교가 속해 있는 나카무라가쿠엔 그룹에는 대학, 대학원을 포함하여 13개의 학교가 있으며, 특히, 영양과 조리분야에서는 일본에서도 톱 클래스라는 평가를 받고 있습니다. 일본 전국의 조리 및 제과 분야의 학생 기술 콩쿠르에서도 우승을 비롯하여 항상 상위를 차지하고 있습니다. 나카무라아카데미는 나카무라조리제과전문학교의 기술 교육 노하우를 살려 일본의 커리큘럼에 준한 내용으로 교육을 실시 하고 있습니다. 본교에서 파견된 일본인 교수님의 수업을 한국인 스태프가 동시통역으로 수업이 진행되므로, 일본어를 모르는 분이라도 문제없이 수업을 들으실 수 있습니다. 일본의 최신 조리제과 교육 설비를 자랑하며, 1인 1실습 체제이고 일본을 대표하는 톱 셰프들로부터 강의를 들으실 수 있습니다. 매년 4월과 10월에 개강하는 전문코스는 초급, 상급 각각 6개월 코스이며, 취미를 위한 일반코스도 있습니다. 요리유학에 필요한 언어의 장벽, 금전적 부담, 시간적 손실을 최대한 줄이고 국내에서 현업에 종사하시면서도 일본요리와 제과를 배우실 수 있습니다. 나카무라아카데미가 배출한 졸업생들은 이미 각 분야에서 실력을 인정받고 있으며, 적극 취업에 도움을 드리고 있습니다.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
This document is a resume for Zack Fong summarizing his education and work experience in food and beverage. It shows that he earned a Bachelor's degree in hospitality from the National Kaohsiung University of Hospitality & Tourism, and held various culinary and service roles at the Crowne Plaza Kaohsiung Eda World hotel. It also lists his academic achievements and involvement in culinary competitions.
The document discusses the results of a study on the effects of a new drug on memory and cognitive function in older adults. The double-blind study involved giving either the new drug or a placebo to 100 volunteers aged 65-80 over a 6 month period. Testing showed those receiving the drug experienced statistically significant improvements in short-term memory retention and processing speed compared to the placebo group.
This issue of the Worldchefs magazine from 2010 highlights:
1) The World Association of Chef Societies (WACS) Congress in Chile and its culinary competitions.
2) New recognition programs from WACS including support for women in culinary fields and orphans in Myanmar.
3) Features on keeping culinary traditions alive, the history of Ika cuisine, and tips for success in culinary competitions.
Presenting Chefs' Association of Pakistan Tehseen Shah
The document summarizes international culinary competitions that will take place in 2015, including national, continental, and global level events. Some of the major competitions mentioned are the American Culinary Classic in Orlando, USA from July 30th to August 3rd; Culinaire Malaysia 2015 in Kuala Lumpur, Malaysia from September 29th to October 2nd; and the Global Chef Challenge semi-finals which will be held in various regions throughout 2015, culminating in the Global Chef Challenge finals. The document provides chefs opportunities to compete internationally and gain exposure on the global stage.
Fine dining in kingwood is just serving you best quality food in sophisticated manner; it values each tiniest emotion of its visitors to provide them extreme happiness. The white table clothing, dim light nearby and humble behavior of assistant staff accelerate the pleasure of taking food. It’s really nice that amongst the modern technical stigma, the authorities have sustained the traditional style of ingredients. This different approach provides extreme satisfaction to every visitor here and he/she look forward to organize each personal, social gathering here only.
Robert Mario DeLaura II has over 25 years of experience in the culinary industry. He has worked as an executive chef, head chef, sous chef, and garde manger at various restaurants. Currently, he works as an independent culinary consultant, assisting businesses with new menu development, branding, and staff training. He has consulted for over 20 restaurants in Oregon, Washington, Wyoming, and Michigan. DeLaura has received several awards for his cooking and has been featured in local food publications.
This document summarizes the tasks completed as part of a hotel management course. It includes summaries of different food and beverage outlets like McDonald's and Burger King, a table d'hote menu, descriptions of flight kitchen operations and alcoholic/non-alcoholic beverages like coffee and whiskey. It also proposes a candlelight dinner theme with details on the setup, menu and market research done. The conclusion recognizes the importance of food and beverage operations in the hospitality industry.
This document contains the April 2015 issue of "Headlines", a quarterly newsletter produced by Headway ADP Inc. It includes summaries of various outings and events attended by clients. There is a managers column announcing the service recently received third party verification approval. It also provides updates on new funding packages available for support services. The newsletter further includes summaries of a fishing trip, bowling competition between different Headway services and upcoming birthdays.
Uncle Giuseppe's is a popular supermarket in Smithtown, NY known for its fresh ingredients and Italian market feel. The Smith Haven Mall provides 140 stores for shopping and hanging out with friends. Cornet Music is a music store that specializes in instrument repairs, rentals, lessons, and sales. Baja Grill is a Mexican restaurant known for its quesadillas, fajitas, and catering services. Hotoke is a sophisticated Japanese restaurant praised for its food and entertainment. Smithtown High School West has a 94% graduation rate and emphasizes manners and diverse learning opportunities. Accompsett Middle School was originally a school but now provides students a better sense of belonging as part of Smithtown.
Marketing Hospitality & Catering A3 booklet and powerpointMark Wood
The document summarizes hospitality and catering courses and career opportunities at Great Yarmouth College. It notes that hospitality and catering is one of the largest industries in the UK, employing over 270,000 people as chefs. The college offers a range of industry-recognized qualifications from certificate to diploma level, taught by instructors with industry experience. Students gain experience working in the college's training restaurant and commercial-standard kitchens. The document provides examples of events and partnerships where students provided catering. It outlines various career paths in hospitality and catering along with typical salaries.
Powerpoint Presentation on Stir-Fry Cafenishikparikh
Stir Fry Café is a casual Asian restaurant located in Knoxville, TN that appeals to college students and young adults with its trendy ambiance and low pricing. The average check is $9 for lunch and $13 for dinner. It has 70 seats inside and 36 on the patio. The kitchen uses woks and other equipment to quickly prepare made-from-scratch food. Suppliers include US Foods, Valley Produce, and Homestead. The menu features make-your-own dishes and healthy vegetarian options. Profits have increased despite economic conditions due to large portions and lower prices.
Nina J. Wirta seeks an entry-level internship in culinary arts to enhance her knowledge and experience. She has worked as a paid intern and cashier at restaurants and bakeries, volunteered at a therapeutic horseback riding program and church activities, and is studying culinary arts with expected graduation in 2018.
The document contains the financial records and expenditures of the Department of English at MKBU for various events and activities from July 2019 to February 2020. It lists 11 expenses including costs for welcome and celebration parties, gardening activities, workshops, I-cards, presentations, and movies. The total amount spent over this period was 49,327 rupees. The bottom of the document contains a list of things that cannot be bought like time, manners, character and inner peace.
American Culinary Federation_PressKit-FinalJessica Ward
The American Culinary Federation (ACF) is a membership organization for professional chefs, pastry chefs, and other culinary professionals established in 1929. ACF provides professional development, culinary competitions, networking opportunities, culinary publications, and education for the foodservice industry. ACF has nearly 20,000 members across 200 chapters nationwide. ACF chefs are knowledgeable in various culinary techniques and trends and are available to share their expertise.
나카무라아카데미는 일본 나카무라조리제과전문학교의 서울분교로, 한국에 일본요리와 일본양과자 기술을 직접 소개하기 위해 2009년에 서울 강남구 논현동에 개교했습니다. 1949년에 창립한 나카무라조리제과전문학교가 속해 있는 나카무라가쿠엔 그룹에는 대학, 대학원을 포함하여 13개의 학교가 있으며, 특히, 영양과 조리분야에서는 일본에서도 톱 클래스라는 평가를 받고 있습니다. 일본 전국의 조리 및 제과 분야의 학생 기술 콩쿠르에서도 우승을 비롯하여 항상 상위를 차지하고 있습니다. 나카무라아카데미는 나카무라조리제과전문학교의 기술 교육 노하우를 살려 일본의 커리큘럼에 준한 내용으로 교육을 실시 하고 있습니다. 본교에서 파견된 일본인 교수님의 수업을 한국인 스태프가 동시통역으로 수업이 진행되므로, 일본어를 모르는 분이라도 문제없이 수업을 들으실 수 있습니다. 일본의 최신 조리제과 교육 설비를 자랑하며, 1인 1실습 체제이고 일본을 대표하는 톱 셰프들로부터 강의를 들으실 수 있습니다. 매년 4월과 10월에 개강하는 전문코스는 초급, 상급 각각 6개월 코스이며, 취미를 위한 일반코스도 있습니다. 요리유학에 필요한 언어의 장벽, 금전적 부담, 시간적 손실을 최대한 줄이고 국내에서 현업에 종사하시면서도 일본요리와 제과를 배우실 수 있습니다. 나카무라아카데미가 배출한 졸업생들은 이미 각 분야에서 실력을 인정받고 있으며, 적극 취업에 도움을 드리고 있습니다.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
This document is a resume for Zack Fong summarizing his education and work experience in food and beverage. It shows that he earned a Bachelor's degree in hospitality from the National Kaohsiung University of Hospitality & Tourism, and held various culinary and service roles at the Crowne Plaza Kaohsiung Eda World hotel. It also lists his academic achievements and involvement in culinary competitions.
The document discusses the results of a study on the effects of a new drug on memory and cognitive function in older adults. The double-blind study involved giving either the new drug or a placebo to 100 volunteers aged 65-80 over a 6 month period. Testing showed those receiving the drug experienced statistically significant improvements in short-term memory retention and processing speed compared to the placebo group.
This issue of the Worldchefs magazine from 2010 highlights:
1) The World Association of Chef Societies (WACS) Congress in Chile and its culinary competitions.
2) New recognition programs from WACS including support for women in culinary fields and orphans in Myanmar.
3) Features on keeping culinary traditions alive, the history of Ika cuisine, and tips for success in culinary competitions.
Presenting Chefs' Association of Pakistan Tehseen Shah
The document summarizes international culinary competitions that will take place in 2015, including national, continental, and global level events. Some of the major competitions mentioned are the American Culinary Classic in Orlando, USA from July 30th to August 3rd; Culinaire Malaysia 2015 in Kuala Lumpur, Malaysia from September 29th to October 2nd; and the Global Chef Challenge semi-finals which will be held in various regions throughout 2015, culminating in the Global Chef Challenge finals. The document provides chefs opportunities to compete internationally and gain exposure on the global stage.
This document provides information about culinary arts careers as a chef or baker, including their typical tasks, salary ranges, hours, and education program options. Chefs earn between $40,630-$62,000 annually and oversee kitchen operations like menu planning, hiring staff, and food ordering. Bakers earn $22,500-$33,840 preparing baked goods by measuring ingredients, mixing dough, and setting oven temperatures. Both careers require early morning and late shifts including weekends and holidays. Relevant culinary programs are described for the Illinois Institute of Art and Le Cordon Bleu College offering associate's degrees in culinary arts or baking and pastry arts.
The document discusses the history and development of cuisine from traditional to classical styles. It describes how food production and preparation evolved over time from hunter-gatherer societies to the development of farming and agriculture. Key periods discussed include the Roman Empire, Middle Ages, European Renaissance, Colonial America, and the Industrial Revolution. The document also outlines the modernization of food production through figures like Careme and Escoffier and how technology, lifestyle changes, and business developments influenced culinary innovation in Europe and America.
This San Francisco-based company established in 2003 provides culinary-themed corporate teambuilding events led by professional chefs. They offer four programs - interactive food stations, culinary challenges, hands-on cooking classes, and cooking competitions - suitable for groups of 50-10,000 people with budgets from $35-125 per person. The events are 1-4 hours and involve hands-on food preparation, cooking competitions, and seated dinners to build teamwork through food in a fun way.
The document provides an introduction to the culinary arts. It defines culinary arts as the art of preparing food and discusses key related terms like culinary, culinarian, and cuisine. The history of culinary arts in outlined, noting the opening of early cooking schools in the 1800s in Boston and the influential works of chefs and writers who helped establish and popularize American cuisine. Major developments include the French cuisine being introduced to American society by Julia Child in the 1960s and the founding of the Culinary Institute of America in 1946, the first culinary school to offer career-based cooking courses.
The document discusses two types of kitchen equipment: kitchen equipment and kitchen utensils. Kitchen equipment is characterized as being large, permanent fixtures that require specialized installation and are not easily moved. Kitchen utensils are characterized as being small, non-permanent, easily moved, and not requiring specialized installation. The document then provides examples of various types of kitchen equipment and kitchen utensils.
1. The document discusses the organization and structure of commercial kitchens. It covers topics like brigade systems, positions and responsibilities, personal hygiene, and food safety.
2. Common positions in a kitchen brigade include the executive chef, sous chef, station chefs like saucier and garde manger, and various levels of cooks and assistants. Modern kitchens have more varied structures.
3. Food safety is paramount. Proper temperature control, cross-contamination prevention, and hygienic food handling and preparation are essential to avoid foodborne illness. Worker safety through practices like careful knife use is also covered.
The document discusses cooking techniques and terms, proper cooking methods, hygiene and safety in the kitchen. It defines various cooking methods like baking, barbecuing, boiling, etc. and provides tips for proper preparation and cooking of vegetables, rice and meats. It emphasizes the importance of personal hygiene, proper food handling and dishwashing techniques. It also lists the typical components of a meal and criteria for evaluating teachers.
Chef Shan has over 9 years of experience as a chef in the UK and has won numerous culinary competitions in Malaysia and abroad. He holds a BSc in Culinary Arts Management and teaches at HELP College of Arts and Technology. Chef Shan is recognized as a skilled professional for his expertise in local, international and continental cuisines. He is passionate about culinary and hospitality education.
Marjorie Papa is seeking an internship as a culinary intern to gain experience in food preparation and expand her kitchen skills. She has a background in culinary arts and hotel and restaurant management. Her most recent work experience was as an assistant cook at Sun City Resort where her duties included food preparation, cooking meals, and cleaning the kitchen.
Presenting Chefs' Association of Pakistan - CAP Tehseen Shah
The document provides information about the Chefs' Association of Pakistan (CAP) and its recognition and affiliation with the World Association of Chefs Societies (WACS). It discusses CAP's founding in 2006, its mission to improve culinary standards locally and internationally, and its role in promoting Pakistani cuisine, education, and career opportunities for chefs. It also outlines CAP's membership categories and benefits, as well as its initiatives in training chefs and establishing a national culinary team.
Hong Kong Young Chefs Club 2010 PresentationFrancis Lo
The document summarizes the activities of the Hong Kong Young Chefs Club in 2009 and 2010. It outlines the club's vision to raise excellence among young Hong Kong chefs and its mission to provide learning opportunities. It then lists the club's committee members and notes that membership has grown to 76 members, most of whom are students or employed in the culinary industry. Finally, it outlines the club's activities in 2009 which included visits to culinary establishments, hosting international chefs, and competitions.
The document summarizes the career experience of a chef, including:
- Over 15 years of experience in culinary roles such as a senior development chef, culinary coordinator, and executive chef.
- Formal qualifications in commercial cookery, patisserie, hospitality management, and vocational education.
- Experience leading teams, managing kitchens, developing curriculum, and judging culinary competitions.
- Passion for culinary quality and driving financial performance.
The document is a cover letter and resume submitted by M.A.R.K. MUNASINGHE for the position of Executive Chef. He has over 15 years of experience in the hospitality industry, including his current role as Executive Sous Chef at Six Senses Laamu in the Maldives. He is seeking new opportunities to broaden his experience with other cultures. His resume details his culinary education and qualifications, as well as work history in roles such as Executive Chef, Sous Chef, and Chef de Partie across hotels and resorts in Sri Lanka, the Maldives, Seychelles, Kenya, and the UAE.
Presentation from day 3 of: "Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local agrifood sector and promoting healthy food in agritourism" Workshop organised by the Government of Vanuatu and CTA in collaboration with IICA and PIPSO, Port-Vila, Vanuatu, 25-27 May 2016
LDEI Atlanta Chapter 2015 Annual Business Meetingkhornbuckle
- The document summarizes the 2015 Annual Business Meeting of the chapter. It provides reports from various committee chairs on the state of the chapter, accomplishments in the past year, and plans for the future. Key points include record fundraising totals for Another Fabulous Sunday 2014, progress on strategic plan initiatives, and plans for the highly successful 2015 event including expanded space and new sponsorship goals.
This document provides a summary of Robert N. Corey's professional experience and qualifications. It outlines his experience as an instructor at Johnson & Wales University from 2010 to 2016, as well as various culinary stage experiences from 2009 to 2013 at renowned restaurants around the world. It also lists his roles as Executive Chef for Richard Sandoval Restaurants from 2009 to 2010, where he oversaw several new restaurant openings.
The document summarizes various food and nutrition initiatives at Preston Lodge High School including providing free fruit to students, an annual fruit challenge competition between classes, a "Fruity Friday" fundraiser for cancer research, industry partnerships, and opportunities for students to participate in cooking competitions and learn about local food sources.
This document contains the resume of Emmanuel Abad Recio. It details his work experience as an executive chef and owner of two restaurants in Laguna, Philippines. It also outlines his experience as a culinary professor at Malayan College Laguna and appearances as a celebrity chef on ABS-CBN television. Recio holds several culinary certificates and has competed in numerous cooking competitions. He is currently seeking new opportunities to further his career in culinary arts and hospitality management.
This document contains the resume of Jaime Malimban Bencito Jr., who is seeking a job in the hospitality industry. He has over 10 years of experience as a waiter and management trainee in restaurants and hotels in the Philippines and Singapore. He holds a Bachelor's degree in Hotel and Restaurant Management from Lyceum of the Philippines University. His objective is to utilize his skills and knowledge to provide excellent customer service.
LDEI Atlanta 2015 Annual Business Meetingkhornbuckle
The document summarizes the 2015 annual business meeting of an LDEI chapter. It discusses the organization's vision, mission and guiding principles. It then provides updates on communications, programming, philanthropy, membership, nominations, scholarships/grants and their Another Fabulous Sunday fundraising event. The treasurer and vice presidents of various committees each provided a report on the activities and accomplishments of the past year and goals for the future.
Kristi Emery has over 14 years of experience in culinary management and food service. She has managed dining facilities and provided personal chef services. Some of her accomplishments include designing innovative menus featuring local ingredients for a hospital and providing food styling services for celebrity chef Art Smith. She has a background in culinary education and certifications. Currently, she manages dining services and provides culinary classes and demonstrations as a library chef.
Redzuawan Bin Ismail was born in Singapore in 1958 and became a professional chef after starting his career as an accountant. He has extensive culinary training and qualifications. He is a prolific writer and chef, having authored several bestselling cookbooks that have won numerous awards. As the Food Ambassador of Malaysia, he promotes Malaysian cuisine internationally through cooking demonstrations, seminars, and media appearances. He is passionate about using food to bring people together and promote cultural understanding.
This document contains personal and professional information about Katherine Joy B. Gensaya. It details her educational background, which includes a Bachelor's degree in Hotel and Restaurant Management from Siena College. Her employment background includes roles as an F&B Supervisor and in F&B service at The Tasting Room in City of Dreams Manila. She has also worked as a host and food server at Chili's Bar and Grill. The document lists seminars and training she has attended, as well as achievements, skills, and character references.
PDFs are never as good as the real thing, however, we had to throw a little love out to the very excellent Kevin Thomas and his team at Aureus Idea Firm for bringing our words alive in such a slick way. Long live good design.
Keana Sharmain Hill is seeking a position in the hospitality industry. She has a B.S. in Culinary Arts and Food Service Management from Johnson & Wales University, with concentrations in Beverage Management. Her experience includes positions as a line cook, pizza chef, cook, and manager at various restaurants and catering companies. She has several certifications in food safety, dining room management, and alcohol service.
THE NORTHWEST LAMBOREE: A SUCCESSFUL VOLUNTEER-LED EDUCATIONAL EFFORTnacaa
The Northwest Lamboree is an annual educational event for youth and adults involved in the sheep industry. It was started in 2005 by a group of dedicated volunteers and has since attracted over 100 people each year. The event features workshops on various topics covering all aspects of sheep production and processing. Volunteers donate over 500 hours of their time each year to organize educational activities, presentations, and meals including a lamb dinner. Evaluations show the Lamboree significantly increases participants' knowledge and skills in topics like quality assurance, showing, judging and more. The success of the Lamboree relies on the continued support of volunteers from the sheep industry.
Chef Michael McDonald recommends packing his La Jolla Cobb Salad and charcuterie for the perfect lunchbox, noting the importance of variety in packed meals. As executive chef of Roppongi restaurant in La Jolla, McDonald aims to blend French techniques with Asian ingredients in a unique dining experience. He encourages people to explore ethnic markets for new lunchbox inspiration beyond typical sandwiches.
1. LTB PHILIPPINES CHEFS ASSOCIATION
Annual General Meeting
July 6, 2016
Milky Way Café Makati
2. Total Membership as of July 6, 2016: 87
Professional Members: 64
Affiliate Members: 13
Corporate Members: 3
Academe Members: 4
Honorary: 2
Chapter: 1
Unpaid Members: 11
LTB Scholars 2016: 15
Total LTB Scholars 2005-2016: 165
3.
4. Philippine Culinary Cup 2015
August 5-8, 2015 – This was the 6th consecutive edition of
the PCC and so far the biggest and most successful yet. From
August 5 to 8, 2015 we saw 1,200 competitors from all over
the Philippines and 10 countries competing in the only WACS
endorsed culinary competition in the Philippines. Special
mention & thanks to the hard working Philippine Young Chefs
Club for efficiently facilitating the competitions &
assisting the WACS judges the last four days. Our heartfelt
gratitude to all our wonderful sponsors, our family & friends
for your untiring support for the professional Filipino chefs!
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17. August 17, 2015 – LTB After Hours and PCC After
Party at The Brewery at the Palace hosted by
Chef Carlo Miguel
18.
19.
20.
21.
22.
23. September 14, 2015 - LTB Chefs Table at Kai Neo
Japanese Restaurant, Greenbelt 5
Hosted by Chef Gilbert Pangilinan
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36. October 14, 2015 – LTB Chefs present
cooking equipment to the Yorklin School,
Caloocan
In commemoration of LTB – WorldChefs International Chefs
Day 2015 on October 14, through the generous donations in
cash and kind of our membership, LTB Philippines Chefs
Association donated various cooking equipment and utensils
for the Northern Rizal Yorklin School Livelihood Culinary
Center in Caloocan City.
Special thanks goes to our member, Mr. Bernard Flour for
introducing us to Ms. Elizabeth Chua Co, Principal of the
Northern Rizal Yorklin School. Mr. Flour and his Rotary Metro
Manila District 3810 generously contributed funds for the
construction of the livelihood-training kitchen at the school
and requested LTB Philippines Chefs Association to help equip
the kitchen.
37.
38.
39.
40.
41. October 20, 2015 - LTB WACS International Chefs Day
dinner at Cru Steakhouse in Marriott Hotel Manila. Hosted
by Chef Meik Brammer & the PCC 2015 Gold medal &
Overall Champions Marriott Team.
42.
43.
44.
45.
46.
47.
48.
49.
50. December 3, 2015 – LTB WACS International Chefs Day
outreach activity in cooperation with Nestle Professional to
the Tanauan, Batangas Elementary School. Around 50 school
children were taught basic hygiene and sanitation by Chef
Fernando Aracama and were also treated to fresh and healthy
snacks.
51.
52.
53.
54.
55.
56.
57.
58.
59.
60.
61.
62. December 9, 2015 – LTB Christmas Party at Impressions
Restaurant Resorts World Manila.
Hosted by MCF Chef Cyrille Soenen.
63.
64.
65.
66.
67.
68.
69. February 23, 2016 – 3rd Annual Bowling Night at
Makati Sports Club
1st Place - Carlo Miguel
2nd Place - Carol Pracale
3rd Place - Tom Bascon
70.
71.
72.
73.
74.
75.
76. March 12, 2016 – Paella Gigante Festival 2016,
Greenbelt 3, Makati
LTB Chefs led by our Capitan, Chef Mikel Arriet, who braved the intense
heat & cooked a genuinely delicious Paella Mixta for a crowd of over 800
people. Our thanks to the Philippine Young Chefs Club (PYCC) headed by
their president Chef Cherrie Uy-Tan for their invaluable assistance to the
LTB Chefs.
All proceeds of this event will go to the Sociedad Espanola de
Beneficencia’s shelter and healthcare programs for the elderly.
77.
78.
79.
80.
81.
82.
83.
84.
85.
86. April 12-15, 2016 – The National Culinary Team
Philippines wins top prize at Food Hotel Asia
Singapore 2016.
The team composed of 24 veteran and junior chefs
from LTB Philippines Chefs Association and the Pastry
Alliance of the Philippines participated in the largest
and most prestigious culinary competition in Asia,
the FHA Singapore Culinary Challenge 2016 held at
the Singapore Expo on April 12 to 15, 2016. The
team bested teams from Singapore, Taiwan, Korea,
Hong Kong and Malaysia to win the coveted overall
culinary team champion prize (Best Culinary
Establishment) by bagging 17 medals (4 Gold, 7
Silver, 6 Bronze) in 17 culinary and pastry events.
87.
88.
89.
90.
91.
92.
93.
94.
95.
96.
97.
98. April 19-May 9 – LTB Culinary Scholarship
Program (Batch 11), ISCAHM
This year's batch hailed from Davao, Caloocan, Capiz and Bohol. Aside
from classes at International School of Culinary Arts and Hotel
Management in Katipunan.
99.
100. they visited the Werdenberg International Corporation offices
and were toured by Ms. Goldie San Luis to see how imported
food products are stored and distributed to hotels and
restaurants with a special sausage tasting of Euro Swiss
products at Swiss restaurant Chesa Bianca.
101.
102. They were also hosted by chef Joanne Limoanco-Gendrano
at the Unilever Test Kitchen and had a private
demonstration.
103.
104.
105.
106.
107. The scholars had their graduation lunch at The Brewery at
the Palace with a special tour of the brewing facilities by
the brew master, Oliver Ellrot and lunch care of LTB
Director Carlo Miguel. After the lunch the scholars received
their diplomas from Chef Norbert Gandler and special
knife kits courtesy of Ms. Tess Lopez and Marco Verzosa of
Chef’s Edge.
108.
109.
110.
111.
112. May 24, 2016 – LTB Chefs Table at Bondi and Bourke
Hosted by Chef Wade Watson
113.
114.
115.
116.
117.
118.
119.
120.
121.
122. June 16-18, 2016 – Davao Culinary Cup
2016 at the SM Lanang Premier, Davao City
123.
124.
125.
126.
127.
128.
129.
130.
131.
132.
133.
134.
135. Thanks and best regards,
Fernando Aracama
President
LTB Philippines Chefs Association
136. Board Of Directors 2015-2016
1. President- Fernando Aracama
2. Vice President- James Antolin
3. Corporate Treasurer- J. Gamboa
4. Corporate Secretary- Carlos Miguel
5. Corporate Auditor - Sito Senn
Committees:
Chefs Tables and Socials Carlo Miguel
Education J. Gamboa + Jem Raymundo
Special Projects Sito Senn
Competitions James Antolin
PYCC Mentors Fernando Aracama
Social Media and Website J. Gamboa + Jem Raymundo
LTB Culinary Team Carlo Miguel
Membership Jerome Valencia
