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August 2014
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culinary Press Releases

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By Hype Group, LLC.
Grand Kitchen & Bath Presents Chef John Coad from theAvenue eat/drink

By BasqueStage
BasqueStage, the exclusive opportunity to work with famous chefs in world class restaurants in Basque Country, opened its application process to young cooks worldwide.

By Packaged Facts
Food manufacturers will introduce more products that reflect use of whole grains, leaner proteins , more mono and poly-unsaturated fats and more vegetables

By Adventure Media
Experiential tour operator Myths and Mountains offers several new gastro travel trips in 2012

By Packaged Facts
The tide is turning on the reputation of fat as we begin to understand more about how our bodies actually use and need dietary fat, and realize that low-fat diets may have been working against us.

By Packaged Facts
This latest blog from market research publisher Packaged Facts focuses on the impending growth in the U.S. restaurant and foodservice industry.

By Daniel Rosati, founder La Villa Cucina, llc
7 day exclusive culinary travel experience, in umbria, the green heart of Italy.

By Agromin
Santa Barbara City College's new organic vegetable garden is ready for spring thanks, in part, to an eight-ton donation of compost by Agromin.

By Bruce Brown
e Skills Minimod Food Terminology, Safety and Sanitation was developed to help students practice and master important word recognition and vocabulary skills essential for success in further coursework and employment in today's culinary industry.

By Rising Tide Group
Three Tarts Bakery + Boutique - home of the famous gourmet house-made marshmallows featured on Good Morning America, TODAY Show, ABC's The Chew, and New York Live - is hosting a macaron demo and book signing with Kathryn Gordon on February 2, 2012.

By Atlanta Technical College
Tamoura Jones, chair of the Culinary Arts and Hotel, Restaurant and Travel Management (HRT) department, has been named the 2012 Instructor of the Year for Atlanta Technical College.

By The Beleza Group
NEW YORK - On January 21, 2012, Celebrity Chef Joe "JJ" Johnson will be at the Kids Food Festival NYC. Join Chef JJ at the Kids Food Festival and learn ways to prevent childhood obesity.

By Exotissimo Travel
Premier travel company Exotissimo Travel is proud to showcase the best of Asia to the world including the continent’s famous flavorful cuisine with culinary tours in seven countries.

By Newhall Klein
Palazzolo's Expands Product Lines and Customization Capabilities

By Corporate Focus PR
Yangon is the culinary capital of Myanmar (Burma) and its culinary diversity is a memorable treat.

By Christina Thigpen
The Ballantyne Hotel & Lodge is pleased to announce its 2012 curriculum for its popular Cooking School. Celebrating its fifth year, Cooking School continues to evolve and celebrate the palate in rewarding and unexpected ways.

By Aubyn Lewis
Montego Bay Convention Centre welcomes on board “Taste of the Caribbean” Gold Medalist, Chef Randie Anderson.

By Packaged Facts
Without the influence of Hispanic spending and population patterns restaurant industry sales would have declined during 2008 through 2010

By Andrea Corry
Amid Big Bank Woes and Market Jittery Investors, Yes In My Backyard, YIMBY! Grass Roots Campaign Aims to Help Bring the San Ramon Valley Its First Widely Available Craft Beer

By Toll Brothers' Golf & Country Club Division
Toll Golf names Alain Redelsperger Executive Chef / Food and Beverage Director at Mountain View Country Club in La Quinta, CA.

By Robyn A. Friedman
8th Graders Invited to Meet Teachers and Learn More about Specialized Academy Programs in Engineering, Education, Finance, Tourism, Culinary and Fashion at Boca Raton, Fla.-Based School

By Flight Chicago
Chicago culinary tourism company reaches first birthday and celebrates by adding new flight of restaurants.

By Spectrum 24 Media
Atlanta restaurateur and chef, Nhan Le, well-known for his Bottle Rocket sushi bar and his So Ba Vietnamese restaurant, has created a late night restaurant that surpasses all culinary limitations in the heart of trendy East Atlanta.

By Shelly Gordon
Home Care Assistance & Sur La Table have teamed up to create innovative caregiver cooking classes to improve nutrition for seniors.

By Spark Program
Sugar Rush is a dedicated effort to raise funds for Spark’s youth apprenticeship program for at-risk middle school students. This year’s event features top Bay Area restaurants and chefs, local wines, and live and silent auctions.

By Hype Group, LLC.
Culinary Showroom Now Official Broadcast Studio for Weekly Cooking Show

By Shannon
The Hudson Valley Wine & Food Fest is excited to offer convenient, car-free travel options for those who want to attend from the Albany and NYC metro areas.

By WineRacks.com
The Hudson Valley Wine & Food Fest’s tenth anniversary is less than a month away and the excitement for this milestone event is mounting.

By Seen My Ad Inc
A fine dining restaurant with all the amenities and all the food you can eat

By Packaged Facts
With seemingly unlimited and low cost ways to differentiate through condiments and sauces, almost anyone from the restaurateur to consumer packaged goods manufacturers can benefit from reaching into the condiments and sauces toolbox.

By Annie Ortega
Adams Flavors Foods & Ingredients,makers of the world famous Adams Best Vanilla “Since 1888”, has opened a new Design, Innovation, Education, and Communication center in the historic Crockett Building in the heart of San Antonio’s Alamo Plaza.

By Christina Thigpen
The Ballantyne Hotel & Lodge, a Luxury Collection Hotel, celebrates its 10-year anniversary with special overnight packages. The hotel features a Thank You Carolina package for neighboring residents and a Celebrations package for all to enjoy.

By Culinary Institute of St Louis
The Culinary Institute of St. Louis announces that Chef John Kennealy will join as a culinary instructor in June 2011.

By Metropolitan Tucson CVB
The Metropolitan Tucson Convention & Visitors Bureau is serving up Real Deals all summer long

By James Freund
Foodboyz.com launches much anticipated online dining guide and restaurant review site for Atlanta (OTP) outside the perimeter including Johns Creek, Alpharetta, Roswell, Sandy Springs Duluth, Suwanee and Buford

By The Greater Boynton Beach Chamber of Commerce
More than 400 happy guests packets Benvenuto Caterestaurant for the recent TASTE OF BOYNTON, which was held on the evening of May 19, 2011. This food and wine extravaganza is one of the signature events held every year by The Boynton Beach Chamber.

By Culinary Institute of St Louis
The Culinary Institute of St. Louis has formed an advisory board comprised of leaders in the fields of culinary, travel arts and hospitality, and business. The role of the advisory board will be to provide insight into the culinary arts industry.

By Greater Boynton Beach Chamber of Commerce
The Greater Boynton Beach Chamber of Commerce brings together our Culinary members to offer an evening of menu items from your favorite restaurants and wine tasting sponsored by The Wine Cellar Boynton Beach.

By Napa Valley Wine Train
Napa Valley Wine Train Executive Chef Kelly Macdonald on speaking and teaching tour in the Republic of Georgia this Spring.

By Packaged Facts
Continuing behaviors adopted during the recession, American consumers are eating in more, which is beneficial to the fresh protein businesses of meat, poultry and seafood alike.

By Packaged Facts
Whether it’s Third-Degree Burn Doritos or lamb cooked with orange blossom and black pepper ice cream, consumers around the globe are thrilling to new, bigger, bolder flavors and unique flavor combinations.

By chamber@boyntonbeach.org
The Greater Boynton Beach Chamber of Commerce brings together our Culinary members to offer an evening of menu items from your favorite restaurants and wine tasting sponsored by The Wine Cellar Boynton Beach.

By The Greater Boynton Beach Chamber of Commerce
The Boynton Beach Chamber of Commerce brings together our Culinary Members to offer an evening of menu items from your favorite restaurants and wine tasting sponored by the Wine Cellar of Boynton Beach.

By Travel PR
Lonely Planet claims that this region – in particular Cornwall – has overtaken the rest of the UK in the culinary stakes

By Tamara Hancock
Riverbend Prep Elementary holds a pancake breakfast to raise funds for their school, and to promote community business.

By Packaged Facts
The convergence of social media, mobile devices and consumer lifestyles is ushering in a new era of restaurant-consumer interaction, reveals Packaged Facts.

By Packaged Facts
Underpinning the largest and fastest-growing sector of the economy, hospital & nursing & residential care foodservice programs can count on serving an increasing pool of patients, employees, and visitors.

By Packaged Facts
Consumers are more engaged than ever trying out new foods and diets in hopes of curing what ails them or preventing ailments to which they are susceptible.

By Packaged Facts
Emerging from a dismal 2009, the catering industry is on the rebound. 2010 catering revenue reached $14.2 billion, a 9% increase from 2009

By Deborah Sakach
The Fat Duck Inn, of Washington’s Wine Country, joins other select bed and breakfast inns to offer unique culinary weekend packages.




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