Kyle Woodruff, born in Norristown, Pennsylvania, grew up in the Tidewater area of Virginia. Remembering the days when he was very young cooking with his grandparents, exhibiting a passion for cooking and knowing this was his career pathto follow. After graduation from New Kent High School in 2001 he went to work for The Colonial Williamsburg Foundation as an entry level prep cook.
The ONIE Project has a great and easy to make cucumber salad recipe that is great for the whole family. Follow along and find out some great cucumber facts as well.
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
The ONIE Project has a great and easy to make cucumber salad recipe that is great for the whole family. Follow along and find out some great cucumber facts as well.
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
The Wedding food menu is a very important part of any wedding And the most talked about item after the bride dress and the wedding decoration. this is why you should plan the food menu that will be appreciated by your guest.the guest mean a lot to the party host.the motto for the party host is to enjoy the happiness or the moments with the guest.so the wedding menu is very important for the wedding family to make the guest happy.
The Wedding food menu is a very important part of any wedding And the most talked about item after the bride dress and the wedding decoration. this is why you should plan the food menu that will be appreciated by your guest.the guest mean a lot to the party host.the motto for the party host is to enjoy the happiness or the moments with the guest.so the wedding menu is very important for the wedding family to make the guest happy.
slides from marketing presentation, lecture series, book in development, you're awesome, attention is scarce, publishing matters, subscriptions sell, measure activity, Christopher Hill, School of Marketing,
Hello,
Cooking when trying to lose body fat can Be tricky, we all know that. But today I got good news for you! My friends Karine Losier and Dave Ruel spent the past year or so crafting the perfect "metabolic" recipe book.I highly recommend this for your kitchen if you want to get leaner, do it faster, and have it taste BETTER than ever:
Introducing "Dining with Dysphagia: A Cookbook" — a collection of recipes from NYU Steinhardt people with dysphagia.
Created by Speech@NYU, the online master's in speech language pathology from NYU Steinhardt, this cookbook features eight easy-to-follow and easy-to-swallow recipes adapted from the school's annual cooking competition.
“Food should always nourish the body and soul,” says Lisa Sasson, clinical associate professor in the NYU Steinhardt Department of Nutrition, Food Studies, and
Public Health. “We should never assume that because a patient has swallowing problems that their food choices will be limited to pureed mush.”
Why is healthy food very important for our life?kandyboutique
Eating healthy food is important for our overall well-being because it provides the necessary nutrients our bodies need to function properly. These nutrients include vitamins, minerals, and essential amino acids. Eating a balanced diet that includes a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats helps to maintain a healthy weight, prevent chronic diseases, and support a strong immune system. Additionally, healthy eating can improve our mental health and mood, increase energy levels, and promote overall good health. Eating healthy food is essential for growth and development, especially for children and pregnant women.
09. healthy balanced diet recipes.
I can give you a list of 15 healthy and balanced recipes that include a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats.
Elevate Your Salad Game: Two Delicious Protein-Packed Salad RecipesGet Fit With Meka
Title: Elevate Your Salad Game: Two Delicious Protein-Packed Salad Recipes
Introduction:
Salads are often perceived as boring or unsatisfying, but they don't have to be! By incorporating protein-rich ingredients, you can transform a simple salad into a filling and delicious meal that will leave you feeling energized and satisfied. In this blog post, we'll explore two mouthwatering protein salad recipes that are sure to tantalize your taste buds and keep you coming back for more.
Recipe 1: Grilled Chicken and Quinoa Salad
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups mixed salad greens
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
1. Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken for 6-8 minutes per side, or until cooked through. Let the chicken rest for a few minutes before slicing it thinly.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it cool slightly.
3. In a large bowl, combine the cooked quinoa, mixed salad greens, cucumber, red bell pepper, and cherry tomatoes. Toss gently to combine.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
5. Add the sliced chicken and feta cheese to the salad mixture. Drizzle with the dressing and toss to coat evenly.
6. Serve immediately, garnished with additional feta cheese if desired.
Recipe 2: Chickpea and Avocado Salad
Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Juice of 1 lime
- Salt and pepper to taste
- Mixed salad greens for serving
Instructions:
1. In a large bowl, combine the chickpeas, diced avocado, red onion, and cilantro.
2. In a small bowl, whisk together the cumin, paprika, lime juice, salt, and pepper to make the dressing.
3. Pour the dressing over the chickpea mixture and toss gently to coat.
4. Serve the chickpea salad over a bed of mixed salad greens.
5. Enjoy immediately, or refrigerate for later.
Conclusion:
These two protein-packed salad recipes are perfect for satisfying your hunger and fueling your body with essential nutrients. Whether you prefer the grilled chicken and quinoa salad or the chickpea and avocado salad, both options are sure to impress with their delicious flavors and wholesome ingredients. So next time you're craving a nutritious meal, give one of these salads a try and elevate your salad game to new heights!
Ketogenic” is a term for a low-carb diet (like the Atkins diet). The idea is for you to get more calories from protein and fat and less from carbohydrates. You cut back most on the carbs that are easy to digest, like sugar, soda, pastries, and white bread.
Understanding the Different Kinds of Beef in the MarketplaceMark Moreno
The U.S. beef industry offers products that appeal to potential
customers. It accomplishes this through fresh beef identified
by different USDA quality grades (Prime, Choice and Select),
company brands and production methods (conventional, natural,
grass-finished and organic).
The taste, texture, tenderness and other properties of products
carrying these designations can vary, and marketers may
capitalize on the attributes that objectively describe their
products and their production methods. That’s the nature
of marketing.
It is important, though, that proponents of these types of
production methods not misrepresent their beef or beef from
animals raised conventionally. To claim conventional beef
is inferior because it contains minute additional quantities
of certain chemicals (e.g., hormones or pesticides), when the
amounts are insignificant and proven safe by science is not
appropriate. To say that grass-finished beef is superior because
it contains minute additional quantities of certain chemicals
(e.g., conjugated linoleic acid or vitamin E) when it is not
reasonably possible to eat enough to improve personal health,
also is not appropriate.
The U.S. beef industry has a wide variety of types of beef from
which consumers can choose, all of which are safe, wholesome
and nutritious. Conventional, natural, grass-finished and organic
beef are defined by production and marketing distinctions, not
by nutritional or safety differences.
http://www.beefresearch.org/CMDocs/BeefResearch/Beef%20Choices.pdf
The Facts; Busting the Grass-fed Beef MythsMark Moreno
Marketing claims that grass-fed beef is healthier or
more eco-friendly are a myth. Grain-fed and grassfed
beef are defined by production, marketing and
taste distinctions, not by nutritional or environmental
differences. The No. 1 reason consumers purchase beef
is taste. Grain-fed beef, like the Certified Angus Beef ®
brand, delivers the superior taste consumers desire.
Memorandum Opinion Sysco US Foods Merger / AcquisitionMark Moreno
Americans eat outside of their homes with incredible frequency. The U.S. Department of Commerce, for instance, recently reported, for the first time since it began tracking such data, that Americans spent more money per month at restaurants and bars than in grocery stores. 1 Of course,
Americans eat out at many other places, too-sports arenas, school and workplace cafeterias, hotels and resorts, hospitals, and nursing homes, just to name a few. The foodservice distribution industry supplies food and related products to all of these locations. Foodservice distribution is
big business. In 2013, the market grew to $231 billion. By some estimates, there are over 16, 000 companies that compete in the foodservice distribution marketplace.
The two largest foodservice distribution companies in the country are Defendants Sysco
Corporation ("Sysco") and US Foods, Inc. ("USF"). Both are primarily "broadline" foodservice distributors. As the name implies, a broadline foodservice distributor sells and delivers a "broad" array of food and related products to just about anywhere food is consumed outside the home.
In 2013, Sysco's broadline sales were over 40 billion and USF's were over 20 billion.
Order Granting Preliminary Injunction Sysco US FoodsMark Moreno
After considering the extensive record in this matter
and the parties’ legal arguments, the court finds that the FTC has carried its burden of showing that a preliminary injunction of the proposed merger between Sysco and US Foods is in the public interest. The FTC has shown that there is a reasonable probability that the proposed merger will
substantially impair competition in the national customer and local broadline markets and that the equities weigh in favor of injunctive relief. The court’s reasoning is set forth in the accompanying Memorandum Opinion. Because the Memorandum Opinion likely contains “competitively sensitive information” of Defendants and third parties, Protective Order Governing Confidential Material, ECF No. 87 ¶ 1, the court has issued the Memorandum Opinion under seal to allow the parties to propose redactions of competitively sensitive information. The parties shall meet and confer and present to the court proposed redactions to the Memorandum Opinion no later than 5:00 p.m. on June 25, 2015. After considering the proposed redactions, the court will issue a public version of the Memorandum Opinion on June 26, 2015.
Sysco - US Foods PROPOSED FINDINGS OF FACT AND CONCLUSIONS OF LAWMark Moreno
The evidence is overwhelming that the proposed merger is intended to capture the enormous efficiencies in excess of $1 billion in cost savings that will occur when Sysco and US
Foods combine These savings will enable the merged entity to compete more effectively including by lowering prices to the benefit of their customers. With the exception of handful of suspect customer and competitor declarations procured by the FTC speculating that prices might go up there is no evidence that prices will increase as result of the
Affordable Care Act - Next Steps for RestaurateursMark Moreno
Understanding the ACA and “operationalizing” it in a
restaurant business will be challenging. The Treasury
Department and Internal Revenue Service published final
regulations in February and March that provide the rules
by which employers will comply with the employer-mandate
and employer-reporting requirements.
Getting Out of PA-DSS Scope and Eliminating the High Cost of EMV: What you need to know
by Mike English
Executive Director, Product Development
Heartland Payment Systems
FTC Complaint Sysco US Foods AcquisitionMark Moreno
Respondents are—by a wide margin—the two largest broadline foodservice distributors in the United States and each other’s closest competitor. Sysco and US Foods are the
only two broadline distributors with nationwide networks of distribution centers, making them the best options for customers with facilities spread across the country.
Respondents also compete fiercely with one another in numerous local areas to serve independent restaurants and other foodservice customers.
MEET THE REVOLUTIONARY VENDING MACHINE WITH TOUCHSCREEN TECHNOLOGYMark Moreno
DIJI-TOUCH MAKES VENDING OPERATIONS A TOUCH MORE EXCITING. THIS INTERACTIVE MACHINE TURNS EVERYDAY SNACKING INTO A DYNAMIC VENDING EXPERIENCE.
Touchscreen Technology—Easy and fun to use.
Unique Engagement—Entertaining advertising and promotional content create memorable user experiences.
Remotely Monitor Machine Status and Inventory—Enjoy full analytics and reporting at your disposal.
Purchasing any technology can be confusing, and this applies to the purchase of a point-of-sale (POS) System. This document will provide you with a checklist of questions and information you should have discussed and/or documented before or as part of your purchasing process. The first document is a checklist of questions you should ask, and the second is a definition of terms for your purchase agreement. Both of these documents will help protect you and your business and help ensure that you make an appropriate
purchase from a qualified POS Systems provider. It is intended to clarify the terms of your agreement and avoid any misunderstanding on the scope or services and terms of the purchase agreement.
Bermar America Put a Sparkle into Wine by the Glass SalesMark Moreno
About
We believe that wine-by-the-glass should be served as the wine maker intended, freshly hand poured from the bottle with craft.
Mission
Have you ever been served a bad glass of wine ? Our mission is to help hospitality operators guarantee that they never serve that inferior experience, and to help them create 'moments of magic' in their wine service. We believe that the art and science of wine service should strive to elevate the wine experience to maximize enjoyment.
Description
At Bermar America we believe that wine-by-the-glass should be served fresh, and hand poured with craft just as a wine maker intended. We are committed to helping wine professionals create these ' moments of magic' with their wine service, and deliver the finest quality wine experience for their guests, . We provide our unique high precision wine preservation technology , Le Verre de Vin and Pod ...
General Information
Wine Preservation Systems and a company that stands for quality, service, education, and great wine!
a retrofit device developed by The
Madison Energy Group and a leading product
development company which reduces the energy
consumption of commercial grade coolers and
freezers.
Commercial refrigerators waste 15-30% of their
energy on up to 60% more cycles than necessary to
maintain food temperature at the appropriate
level.
Thermostats measure air temperature instead of
food temperature (air is less dense and fluctuates
significantly more
Reduced CO2 emissions
Reduced energy consumption
Endorsed by the Green Restaurant Association
@MadisonEnergy
Restaurant Trends 2014 by Restaurant BriefingMark Moreno
Hudson RieHle, Senior VP, Research & Knowledge Group, National Restaurant Association, predicts that the oPeRATinG enViRonMenT FoR ResTAuRAnTs in 2014 will continue on the same positive – but modest – growth path. “Overall, we’re certainly not looking at a rebound to prosperity, but things are headed in the right direction. Last year was the fourth consecutive year of growth for the restaurant industry, although modest. Moving into 2014, economic indicators such as real domestic product, real
disposable income, and employment growth remain positive.” Employment growth – which Hudson says shows signs of being somewhat higher in 2014 – is especially key for the industry because even a small uptick in employment translates into a greater ability for consumers to spend in restaurants.
Food & Water Watch Comment on Proposed Sysco US Foods MergerMark Moreno
Washington, D.C. — In response to the latest news of giant food corporations seeking to further consolidate, Food & Water Watch demanded that the U.S. Federal Trade Commission undertake a thorough and comprehensive analysis of the proposed merger between the two biggest U.S. foodservice distribution firms: Sysco Corp. and US Foods Holding Corp. These companies deliver food to restaurants, schools, hotels and other cafeteria and hospitality establishments.
In a letter sent yesterday to FTC Bureau of Competition Director Deborah Feinstein, Food & Water Watch outlines several antitrust concerns with the proposed corporate union that deserve close scrutiny; requests the agency to oppose the early termination of the antitrust review and urges federal regulators to extend the merger waiting period to thoroughly review the implications of the proposed merger. Food & Water Watch http://www.foodandwaterwatch.org/pressreleases/food-water-watch-slams-sysco-us-foods-merger/
Interesting mobile option to engage customers. Opt4Text™ is the premiere custom Mobile Marketing provider for your business. Text message marketing instantly connects your brand with your audience. The best part is that your message is as relevant as the moment you hit the send button.
You can link to a mobile website to utilize pictures, videos, songs or ringtones! No longer are the days of expired coupons or wishes that you were able to tell your audience about a emergency or special. It's time to call your audience into action!
HOUSTON, TX and ROSEMONT, IL – December 9, 2013 – Sysco Corporation [NYSE: SYY] and US Foods today announced an agreement to merge, creating a world-class foodservice company. The total enterprise value of the transaction is approximately $8.2 billion and the combination has been approved by the Board of Directors of each company.
One chef’s knife has been a champ in our kitchen for nearly two decades.
Can any other blade come close to offering what it does—and at a bargain price?
by Hannah Crowley
Therma-Tek Range Corporation may appear to be a new company in the market, but our tradition and combined experience spans more than 100 years. The owners are seasoned professionals in the design, development, manufacture and sale of commercial foodservice equipment. After selling and re-capitalizing their prior company; which was another well known and established manufacturer of residential and commercial cooking equipment, the owners decided to continue their tradition of success in manufacturing the highest quality foodservice cooking equipment with the formation of Therma-Tek Range Corporation. Our products carry this experience behind them, which sets them far ahead of our competition. The company represents quality, strength and performance, backed by unparalleled warranty and continued service. We carry a reputation in the marketplace for developing and delivering quality, value conscious, innovative products in a timely manner. We continuously emphasize research and development, as well as cutting edge product development, with a close understanding of market trends and needs.
Mercer—a company name highly regarded in the culinary
trade—is synonymous with quality, professional cutlery. A leader in the commercial market for more than 30 years, and the predominant supplier to more than 90% of culinary academies
in North America, Mercer brings you the finest tools used by
the industry.
World renowned commercially, Mercer historically supplied culinary education and professional chefs who have come to rely on the company for its distinct product offerings. Working closely with chef educators, chefs, and the leaders in this industry, Mercer constantly develops and expands its product lines to fulfill their needs. As the trend in the culinary arts continues to gain popularity, Mercer's new product offerings have allowed the company to expand its brand from the broadening professional base and to crossover into the consumer market. The ever-more-sophisticated home consumers are seeking those products used by the professionals. With a growing business in retail cutlery through gourmet, specialty, and department stores, Mercer's products are squarely positioned as high quality professional grade, but with a distinct value advantage.
The hallmark of Mercer's cutlery: exceptional quality in materials, unique design, and dedicated craftsmanship, honed to the exacting performance needs of the discriminating chef makes our products the undeniable choice for the professional and the enthusiast. Mercer is committed to delivering products and services that you can build on and
grow with.
Mercer Cutlery is a division of Mercer Tool Corp. This third generation family business which began as a small industrial company has evolved into a corporation with two distinct product ranges: Mercer Abrasives (www.mercerabrasives.com), the original industrial division offering bonded abrasives, coated abrasives and related products; and Mercer Cutlery, offering professional quality culinary tools and sets.
Today, Mercer's corporate commitment is summarized in these five words: Quality, Performance, Delivery, Service, and Price. The company will continue to offer products people know, use, and trust.
If you have comments, questions, or suggestions about Mercer, this website or any of our products, please e-mail us at: info@mercercutlery.com
Mercer—a company name highly regarded in the culinary
trade—is synonymous with quality, professional cutlery. A leader in the commercial market for more than 30 years, and the predominant supplier to more than 90% of culinary academies
in North America, Mercer brings you the finest tools used by
the industry.
World renowned commercially, Mercer historically supplied culinary education and professional chefs who have come to rely on the company for its distinct product offerings. Working closely with chef educators, chefs, and the leaders in this industry, Mercer constantly develops and expands its product lines to fulfill their needs. As the trend in the culinary arts continues to gain popularity, Mercer's new product offerings have allowed the company to expand its brand from the broadening professional base and to crossover into the consumer market. The ever-more-sophisticated home consumers are seeking those products used by the professionals. With a growing business in retail cutlery through gourmet, specialty, and department stores, Mercer's products are squarely positioned as high quality professional grade, but with a distinct value advantage.
The hallmark of Mercer's cutlery: exceptional quality in materials, unique design, and dedicated craftsmanship, honed to the exacting performance needs of the discriminating chef makes our products the undeniable choice for the professional and the enthusiast. Mercer is committed to delivering products and services that you can build on and
grow with.
1. VCA Member of the Month - August, 2012
Kyle Woodruff
Chef de Cuisine
Waypoint Seafood & Grill
Kyle Woodruff, born in Norristown, Pennsylvania, grew up in the Tidewater area of
Virginia. Remembering the days when he was very young cooking with his
grandparents, exhibiting a passion for cooking
and knowing this was his career pathto follow.
After graduation from New Kent High School in
2001 he went to work for The Colonial
Williamsburg Foundation as an entry level prep
cook. At Colonial Williamsburg he met his
teacher and mentor Chef Hans Schadler, CEC,
AAC, as well as his future wife and colleague
Emily Woodruff
In 2007, Kyle was the first culinary apprentice
to successfully navigate through the newly
approved American Culinary Federation,
Culinary Apprenticeship Program at Colonial
Williamsburg. The program consisted of three
years with six thousand hours of hands on work
experience in which Kyle learned from some of
the best chefs in the area not only at Colonial
Williamsburg, but throughout The ACF Virginia Chefs Association.
In April of 2009 Kyle had the opportunity to help his mentor Chef Schadler with one
of his dreams of opening a restaurant. Kyle held the title of Chef de Cuisine at River’s
Inn Seafood and Grill LLC, in Gloucester Point, VA.
In 2011 he continued his work with Chef Schadler and aided in the development
and construction of Waypoint Seafood and Grill. In December 2011, the awaited
restaurant opened its doors. He currently holds the title of Chef de Cuisine, still
remaining focused on the opportunity to continue to learn and grow as a culinary
leader. Under the pressures of opening the new restaurant he is currently upholding
the position of elected Secretary for the Virginia Chefs Association. Kyle still remains
a part of the Culinary Apprenticeship Program by being a mentor. “Once an
apprentice always an apprentice,” is not just a saying, but the way he looks at his
professional growth as well as the development of anyone he works with.
At Waypoint, Kyle gets to focus on the “Tidewater Coastal Cuisine” concept that
works side by side with local fisheries and agriculture that features the best of what
the season has to offer.
Kyle is also currently working towards his Executive Chef Certification (CEC)
through the American Culinary Federation and hopes to achieve that by the end of
2012.
2. Grilled Shrimp Skewer with Charred Peach Relish
Yield: 4 Servings
Shrimp and Marinade Ingredients:
48 each - East Coast Shrimp, peeled and deveined
2 each - Lime, juiced
2 fl.oz - Dark Cruzan Rum (or whatever you are drinking)
8 each - Garlic Cloves, mashed or rough chop
1 - Sprig Basil, torn
1 - Sprig Thyme, torn
2 fl oz - Extra Virgin Olive Oil
To Taste - Kosher Salt and Cracked Black Pepper
Charred Peach Relish Ingredients:
4 each - Drumheller’s Orchard Peaches, halved and pit removed
½ each - Red Bell Pepper, diced
½ each - Green Bell Pepper, diced
1 each - Spring Onion, diced
1 each - Radish, sliced thin
1 each - Lemon, zested and juiced
2 Tblsp - Extra Virgin Olive Oil
1-2 Tblsp - Bees and Blossoms Honey
¼ cup - Chives, sliced thin
To Taste - Kosher Salt and Cracked Black Pepper
Method:
For Charred Peach Relish:
1. First gather all of your ingredients, using half of your olive oil pour it on your
peaches and char them over a medium-hot grill. Once the peaches are cooked
remove the skin and dice.
2. Add remaining ingredients to relish and season with salt, pepper, and
depending on the sweetness of your peach use your honey accordingly.
For Shrimp and Marinade:
1. If using bamboo skewers remember to soak prior to use. Skewer the shrimp
and place in a pan for marinating. In a mixing bowl, combine all ingredients
and mix thoroughly.
2. Pour marinade over shrimp and allow them to sit over night (preferably).
3. To cook: Try to remove herbs and garlic from shrimp and season shrimp with
salt and pepper and over a medium-hot grill, cook them until done.
Serving Ideas:
You could serve this on a bed of rice or mixed grains.
Would also go well with a green garden salad.