Restaurant Chef Profiles | Food Newsfeed
Continue to Site

Chef Profiles

Michelle Obama Announces New Chefs Move to Schools Website

First Lady Michelle Obama today unveiled new efforts to expand the Chefs Move to Schools program, which helps chefs and schools team up to educate children about healthy food choices.Joined by renowned chef Tom Colicchio, six “Top Chef” chef’testants and members of the Dallas Cowboys at Kleberg/Rylie Recreation Center in Dallas, Mrs.

Picán Pays Tribute to Creole Chef

“Celebrating African American Women’s Role In Culture and History”is the 2012 theme of Black History Month, an annual celebration of African American roots, culture, and contributions to American life.

Meritage Chef Joins Taste of the NFL

On the eve of Super Bowl XLVI, Meritage Executive Chef Josh Thomsen will join a bevy of the nation’s top chefs and NFL all-stars at the 2012 Taste of the NFL event in Indianapolis.“Each year, Taste of the NFL brings together top chefs, players, and NFL legends to champion the fight against hunger,” Thomsen says.

Mist Project Chef Advises Culinary Students

Salt Lake Community College’s Culinary Arts program has a new director.Since he arrived at the College in September, Andreas Fleckenstein has taken a business-like approach to making sure that SLCC students are well prepared in all aspects of the industry.

WFF Seeks Applicants for New $15K Scholarship

Women’s Foodservice Forum (WFF), in partnership with Sysco, is pleased to announce it is accepting applications for a new scholarship: the WFF Sewell Scholars Award.The scholarship honors the legacy of Phyllis Shapiro Sewell, a former Sysco board member and champion of women’s rights in the workplace.

Centerplate to Serve Local Tastes to 300K At Super Bowl

Centerplate, the largest hospitality partner to North America's premier sports stadiums, convention centers, and entertainment venues, is proud to announce its exclusive hospitality menu for Super Bowl XLVI, held at Lucas Oil Stadium in Indianapolis.

Culinary Stars Converge in NY for “The Fashion of Food”

The International Association of Culinary Professionals (IACP, http://www.iacp.com) announces its 34th annual conference, a preeminent gathering of diverse culinarians from around the globe coming together to unite, inspire, and celebrate.

Kendall Culinary Student is an Almost Famous Chef

Kendall College School of Culinary Arts student Jennifer Kim won the title of North Central Regional S.Pellegrino Almost Famous Chef at the fast-paced, high-pressure cooking competition held at Kendall on Jan.

Newcomer Adds Mediterranean Vibe to Downtown Manhattan

The debut of Pera Soho has added a novel sensory seductive Eastern Mediterranean - with a Turkish bias - destination and dimension to the vibrant dining landscape of one of Manhattan's most stylish neighborhoods.

Gordon Ramsay Opens Vegas Steakhouse

Paris Las Vegas is pleased to announce internationally renowned Chef Gordon Ramsay will open his first Las Vegas restaurant, Gordon Ramsay Steak, in the spring of 2012 in the heart of the picturesque resort.

Guy Fieri and Lifetime Brands Fire Up Sizzling Kitchenware

Lifetime Brands, Inc. has inked a licensing agreement with celebrity chef Guy Fieri, electrifying television personality and star of Food Network shows Diners, Drive-Ins, and Dives; Guy’s Big Bite; and new primetime hit, Rachael vs.

Airport Dining, The Cat Cora Way

Cat Cora is changing the way we eat in airports.Last April the Iron Chef opened her full-service tapas and cocktails concept, Cat Cora’s Kitchen, in San Francisco International Airport, and last month she opened a second in George Bush International Airport in Houston.

Palio d’Asti Says Arrivederci to Local Foie Gras

Palio d’Asti serves as an old-world respite in downtown San Francisco.Since 1999, when he partnered up with the legendary San Francisco restaurateur Gianni Fassio, chef and co-owner Dan Scherotter has worked to make Palio a place where people come to celebrate and enjoy food made the old way, with traditional techniques, authentic and local ingredients, and a bit of local flair.