chefs

Honoring the Earth With a Plant-Forward Journey: Q & A With Aramark's Chef David Leicht

Article

In partnership with The Humane Society of the United States (HSUS), Aramark is conducting a series of plant-based culinary trainings for chefs like David Leicht, Certified Executive Chef (CEC), American Academy of Chefs (AAC) and Regional Culinary Director for the Mid-Atlantic Region. In this Q & A, David talks about his plant-forward journey.  

Tell us a little about your culinary background.

What Every Chef Knows & Every Business Needs to Learn

By: Lorna Donatone
Blog

Chefs often say the first thing they learn in the kitchen is how to avoid waste. Today, one chef is bringing attention to the staggering problem of large-scale waste: Anthony Bourdain with his new movie, “Wasted! The Story of Food Waste.”

Each year a third of the world’s food is wasted, along with the resources used to produce and transport it, according to the United Nations. Considering our already overburdened environment, reduction is an obvious and immediate priority.

2016 Battle of the Chefs Benefits MGM Resorts Foundation

The employee-only event raised over $5,000 for charity
Multimedia with summary

The Beau Rivage culinary team competed for top honors in an annual competition to raise money for MGM Resorts Foundation. The employee-only event raised over $5,000 for charity.

Nestlé Professional Supports International Chef's Day 2016

Press Release

Solon, OH,Oct 25, 2016 /3BL Media/  - A team of chefs and employees from Nestlé Professional participated in International Chef’s Day on October 20, 2016 visiting a local chapter of the Boys & Girls Club of America.

A cooking demo, hands on activities, and even the chance to play with their food and create “Art on a Plate” masterpieces using fruits, vegetables and grains that the kids may not be familiar with will round out the day.

Homegrown Talent Makes a Great Recipe

Michelle DiTondo, SVP of Human Resources for MGM Resorts International, Discusses New Ways the Company Is Working to Fill the 1,000+ Jobs It Has Available at Any Given Time
Blog

By: Michelle DiTondo, Senior Vice President of Human Resources, MGM Resorts International

At any given time, MGM Resorts International may be hiring for over 1,000 positions, many requiring a combination of skills and experience that make them challenging to fill. Case in point: Finding managers and chefs for our bustling food and beverage business can be harder than making a perfect soufflé. In fact, Food & Beverage positions account for over 30 percent of our positions. 

Aramark and American Heart Association Share Tips For a Tasty, Healthy Holiday Season

Small changes make meals festive and nutritious
Press Release

PHILADELPHIA, December 11, 2015 /3BL Media/ — The holidays can be chock full of delicious dishes and desserts…and decisions about how to navigate the season’s food frenzy in a healthier way. As part of their Healthy for Life® 20 By 20 initiative, Aramark and the American Heart Association have created a series of smart tips to help families and friends make healthier food choices.

#DardenDigest: Career Advice from our Chefs

Blog

In recognition of National Culinary Arts Month in July, we asked our corporate chefs to share career advice for individuals looking to pursue culinary careers. Below are some of the tips they shared.

“Find the best chef in town and work for her or him. It will likely be very hard work, but it will be in this environment that you will learn the most. Spend the extra money you have on cookbooks that are written by chefs that interest you as well as going out to eat. Also, it is not always about you, but it is always about the guest.” -Chef Jim Neutzi, Olive Garden

James Beard Foundation and Good Housekeeping Poll Chefs and American Women on Money, Media, and Food

Survey results announced at James Beard Foundation’s National Food Conference “Sustainability on the Table: How Money and Media Influence the Way America Eats”
Summary: 

As part of the James Beard Foundation’s Food Conference “Sustainability on the Table: How Money and Media Influence the Way America Eats,” the nonprofit culinary organization teamed up with conference co-host Good Housekeeping to survey chefs and readers of the venerable Hearst publication on a wide range of issues surrounding food culture in America.

Press Release

As part of the James Beard Foundation’s Food Conference “Sustainability on the Table: How Money and Media Influence the Way America Eats,” the nonprofit culinary organization teamed up with conference co-host Good Housekeeping to survey chefs and readers of the venerable Hearst publication on a wide range of issues surrounding food culture in America.

Happening Now: Tune In Live to the second annual James Beard Foundation Conference - Afternoon Edition

Summary: 

The second annual James Beard Foundation Food Conference ­ – “Sustainability on the Table: How Money and Media Influence the Way America Eats” – is in full swing at the Hearst Tower in New York City.

 
The invitation-only conference is being streamed live at www.jbffoodconference.org/live. Keep up with the conference and join in the conversation on Twitter, making sure to use the hashtag, #JBFTalk.
Blog

The second annual James Beard Foundation Food Conference ­ – “Sustainability on the Table: How Money and Media Influence the Way America Eats” – is in full swing at the Hearst Tower in New York City.

 
The invitation-only conference is being streamed live at www.jbffoodconference.org/live. Keep up with the conference and join in the conversation on Twitter, making sure to use the hashtag, #JBFTalk.

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