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By CRC Press
Entertaining and informative, Edible Structures: The Basic Science of What We Eat uses scientific yet understandable terms throughout to facilitate the communication between experts and the educated public.
The Halli Casser-Jayne Show is talking food, glorious food with four top celebrity chefs Oct. 17, 3 pm ET
By Culinary Hall of Fame, LLC is a non-profit organization founded be dedicated chefs committed to giving back to the future of the industry.
By Culinary Hall of Fame, LLC
American Personal & Private Chef Association inducted into the Culinary Hall of Fame
By LTD Company
Restaurants from all over New England can register online at for this event held in Manchester, NH on October 13-14, 2012.
By Scarletta Press, LLC
The road map for serious foodies is finally here. Bob Macdonald brings us on the road with him as he explores the greatest chefs and culinary trends.
By Radley Cross Market Garden
Top chefs and food gourmets are looking to Devon for the prized green garlic season which is just starting. Also called wet garlic, the crop is only available from a handful of UK growers including RADLEY CROSS MARKET GARDEN in North Devon.
By RHA Howell, Inc.
The 2012 Epicurious Vino Challenge bestows accolades, raises funds for children and adults with disabilities.
By Boston Center for Adult Education
The Boston Center for Adult Education Prepares Students for Summer Grilling Season
By South Nassau Communities Hospital
The 19th Annual Evening of Good Taste raised more than $140,000 to benefit the programs and services of the Gertrude & Louis Feil Cancer Center at South Nassau Communities Hospital.
By Chrissy Sarro/Nage Restaurant
Hari Cameron, Nage Chef de Cuisine for the past eight years, will become the majority owner and executive chef of "a(Muse.) inspired food & drink" , a new restaurant concept located in downtown Rehoboth Beach.
By, the internationally renowned guide to dining, hotels, travel and lifestyle, has just published its exclusive 2012 Restaurant Issue, featuring the Top 40 Restaurants in the U.S., Culinary Trends, Best Restaurateur in the U.S. and more!
By Lynda Booth
Lynda Booth’s Dublin Cookery School announces the guest chefs teaching on the 4 week Cooking for Life Course. John Wyer, Mulberry Gardens, Stephen Gibson, Pichet, Niall O’Sullivan, Isabel’s & Atul Kochhar form the stellar line-up.
By LTD Company
Eight-day statewide dining event showcasing more than 100 NH eateries
By James M. Mahon
Chef set to Compete in IACC’s Ninth International Copper Skillet Competition
By Amanda LaBella
The American Culinary Federation New Orleans Chapter announced the 2012 Best Chefs of Louisiana nominees at a reception held at the New Orleans Fairgrounds on January 31, 2012.
By R.B.
Craftbros Recruitment is clearly different then the others. We pride ourselves in service for clients and staff.
By South Nassau Communities Hospital
“Evening of Good Taste” will benefit the ongoing expansion of the Gertrude & Louis Feil Cancer Center. The center is the only one on Long Island that is equipped with the Varian Novalis Tx™, da Vinci® Surgical System and Gamma Knife®.
By Parham Baker
Event Tenders, LLC, a full service event management and staffing company, provides a recap of new business for 2011.
By Larry Vershel Communications
Growing Synergy is a new company with a noble mission:connect quality-minded Florida restaurants, hotels and chefs in Orlando, Tampa and South Florida with local food growers who offer fresher, healthier beef, lamb, veal, poultry, dairy and eggs.
By Callum Morgan
At Hotelympia CST showcases ConnectSmart TeamAssist, an advanced training solution that makes it easy to update and graphically present recipe and training information to staff, whenever and wherever they need it.
By Formedia
Los dos establecimientos triunfan en las tres categorías del certamen
By Chrissie Loomis
The Menu Shoppe is among the top national hospitality vendors supplying menu covers, table tents, and kitchen wear.
By PKG Press
Pro Kitchen Gear, a retailer of high-end kitchen cutlery, cookware, bakeware and Chefs' tools, has confirmed the grand opening of their first retail location on Saturday, October 29th at 4021E Kennett Pike in Greenville, Delaware.
By William Kanitz
3 Boys Farm a Hydroponic Organic Greenhouse operation in Ruskin Florida discovered is the only complete database available which works for the requirements of the COOL law, FSMA and FDA 2002 Bioterrorism Law provides full traceability.
By The Chef Story
Ever wanted to know what goes inside a professional top kitchen? The Chef Story reveals it all.
By Galvanise Communications
For fine food and inspirational menu ideas visit The Restaurant Show at Earls Court 2, London from 10th to 12th October 2011. Whether it’s new produce, expert advice or the thrill of the celebrities and competitions, you won’t be disappointed.
Bringing Families together one meal at a time
By DeVere Academy
De Vere Academy of Hospitality is scheduled to open its forth London academy in Portland Place, West London, in September 2011.
By Alison Haynes
Gaggia has appointed Watermark to distribute its iconic range of coffee equipment to the UK foodservice market. The relaunch focuses on new products and customer support.
By Alison Haynes
The San Jamar Safety Wrap System from Foodservice Equipment Marketing promotes safe food storage. It is a countertop, portable all-in-one wrap and label station.
By Sunbelt Publications
Flying Pans authors Bernard Guillas and Ron Oliver are heading to Old Town San Diego to sign copies of their acclaimed cookbook. On Saturday, July 9th from 4-6 pm, visitors can meet the chefs at Fiesta Cocina kitchen boutique.
By Alison Haynes
British manufacturer Classeq gives advice on how to design the backbar to ensure glasswashing is efficient and unobtrusive.
By Galvanise Communications
As the leading trade industry event for the restaurant sector, it’s only fitting that The Restaurant Show is teaming up with seven key organisations to create an exhibition that delivers a series of action-packed seminars and educational features.
By Caroline Lewittes
For Chris Hettinger, Executive Chef of Tarrytown House Estate, preparing dishes for some of the most discerning diners (corporate groups and wedding parties) is something he was trained to do and a talent he has kept honing during his 14-year career.
By Alison Haynes
Wrapex’s Prowrap premium aluminium foil range is perfect for outdoor cooking this summer
By Stephanie Lowe
Well-dressed salads are definitely in fashion this summer. To help operators capitalise on this profitable sector, Unilever Food Solutions , the makers of Hellmann’s Vinaigrettes, has launched a Hellmann’s video and online magazine.
By Global Communicators
Reinforcing the popularity of Italian cuisine and products in the United States, Italian food again will dominate the Summer Fancy Food Show at the Walter E. Washington Convention Center in Washington, DC, July 10-12.
By Alison
.Rational's new tandoori cooking accessory allows chefs to turn their SelfCooking Center into a classic tandoori oven to prepare authentic recipes like chicken tikka
By South Nassau Communities Hospital
“Evening of Good Taste” showcases the very best foods, desserts and wines in the region and serves as an official competition to determine the top culinary artists and vintners on Long Island and the New York metro area .
By Alison Haynes
At the touch of a button, the Rational SelfCooking Center can cook all varieties of rice perfectly as though they had been watched over by an expert.
By Alison Haynes
Alto-Shaam appoints FEM to distribute catering equipment products in the UK, including cook and hold ovens, smokers, combitherm ovens, convection ovens, rotisseries, fryers, heated holding cabinets and drawers and merchandising and display cases.
By Alison Haynes
Classeq’s Ice-O-Matic ICEF155 flake ice machine has an output of 70kg of ice per 24 hours. Flake ice is ideal for keeping displays fresh and for mixing in slushy drinks
By Kim Weiss, Blueplate PR
The popular culinary events combines professional chefs, food, wine, music and auctions to benefit people with disabilities.
By Claire Abercrombie
Mike Carter is the latest addition to the Unilever Food Solutions, Culinary Services Team, joining as a Business Development Chef.
By William Murray Communications
BEL Foodservice UK – the French cheese expert – has brought a fresh new look to its Bel Cheese Academy website. And, to celebrate its launch, the company is giving away a sleek new iPad 2 in an exclusive recipe competition.
By Stephanie Lowe
5 Michelin-starred chefs, came together with a host of multiple AA-rosette winners and TV chefs to combine their love of food at a ‘pop-up’ restaurant to raise funds for the devastating earthquake in Christchurch, New Zealand
By Alison Haynes
French Franks cafe and sandwich bar on the Isle of Wight uses the new Speedwrap cling film dispenser to save time and money and maintain freshness of food.
By Alison Haynes
FEM’s new Saf T-Grip cutting boards have anti-slip grips that hold them securely, making it easier and safer for chefs to cut and slice in the kitchen.
By Kim Weiss, Blueplate PR
The popular event combines professional chefs, wines, and charity.

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