Delices Creoles Supports
Meals on Wheels of America
Mescal Agave male
Mescal Agave male, was born after 22 years of experience in the craftsmanship of mezcal in the cradle of the production of mezcal, the region of the Amatlanes located in the sierra de Oaxaca. this project is part of Cavas Don Román and Cía. and generated with the intention of unify the producers the Agave producers society of the South to empower communities and boost the production not only of artisan mezcal but other craft that produce the comunidades. is that our products do not carry in its realization No industrialized process, everything is produced and manufactured within these comunidades.
Mescal Agave male Supports
Saber para la vida
ANA has always felt a passion for cooking, in particular, by the repostería. perhaps this is due to that he grew up in a world where everything revolved around art culinario. Ana studied cooking in baking and cake decorating in USA, France and Mexico , specializing in baking and decoration of pasteles. En 2003 joined Wilton Industries where perfected their techniques and began to train candidates to teach courses of the Wilton method in different countries such as USA, China, Spain, Mexico and Brazil otros. currently Ana leads the Marketing of Wilton and Wilton method for America Latina. Ana trainer leader knows that a cake is much more than a simple dessert, is the best way to celebrate and so that it knows how to convey its great students decorations through d and easy techniques and sencillas.
Ana Figueroa Supports
Fundacion Michou y Mau
Chef Atala Olmos
Atala siempre mostró interés hacia el mundo gastronómico, por lo que una vez terminada la Escuela Culinaria, se dirigió a Nueva York para perfeccionar varias técnicas en el Culinary Institute of America y tomar experiencia en el extranjero. A su vuelta a México, incursionó en varios trabajos de principiante para después enfocarse en pastelería. Después de adquirir experiencia a través de los años, se le presenta la oportunidad de trabajar en el prestigioso Hotel Ritz Carlton de Coconut Grove, desempeñando un trabajo de cocinera en el Fine Dinning y después de tres años, se traslada a la ciudad de Barcelona, España en el Hotel Arts perteneciente a la cadena Ritz Carlton y en donde ocupó diversos cargos, llegando a la posición de Arola Catering Chef bajo la supervisión de Sergi Arola, galardonado con dos estrellas Michelin. Después de diez años en España decidió regresar a México y empezar su propio camino en la Ciudad de México, creando el proyecto de Catering de Soul Kitchen Project, inspirado en crear experiencias con la mejor calidad y servicio del mercado siempre respetando los productos de la temporada y brindando un concepto diferente a cada uno de sus clientes.
Chef Atala olmos Supports
Fundacion Michou y Mau
Atelier Gourmet Supports
Chef Charlie Palmer has perfected the concept of “Progressive American Cuisine” at his slew of lauded restaurants, including the three-star flagship Aureole in New York City. Influenced by classical French technique, Chef Charlie combines bold flavors and farm-fresh, regional American ingredients to create unexpected and inventive dishes. A frequent guest on NBC’s The Today Show, the James Beard Award winner has also written a number of popular cookbooks, including his most recent, Charlie Palmer’s American Fare.
Chef J Jackson
Chef J. Jackson has become synonymous with great food. He is a successful private chef and motivational speaker based in the DC metro area, as well as serving clients globally. Jackson has created his own personal style by mixing his love of food with that of techniques from some of the best chefs in the country and beyond. Jackson has been a self-taught chef for the past few years and is a regular culinary contributor on Fox and Friends™ Morning Show. He has also made appearances on Neighborhood Chef and ABC™ The Chew. His accomplishments include Crowd Favorite at The Travel Channel™s Fiery Foods Challenge, winner of the DC local competition of Top Chef for Love Night Club and a Season 4 Contestant on Food Network™s Beat Bobby Flay. Jackson has provided his culinary services to the likes of Jill Scott, Lebron James and has toured the world with Lady Gaga. He also speaks to youth about achieving their dreams and mastering their craft.
Chef J Jackson Supports
American Red Cross Gold Country Region
Chef Zenon Vazquez
Chef Zenon began his gastronomic career chain Suntory as a kitchen Assistant, learning the different areas of cooking like: tempura, roasts and salads, which in turn grew his interest in learning more about the sushi, which is where their qualities culinarias. got a scholarship through a competition that was first and travels to Tokyo for 6 months, to perfect techniques of sushi and teppanyaki. upon his return, won other contests in the first places in Chutoro Maki, Kimuchi roll , Hamashi Tataki, Sesame Maguro, Chips roll and Gunkan of tuna with foie gras, between otros.
He has participated in television (Tele Hit) and Anahuac University as chef events, as well as others such as juez.
Comedor Santa Maria
China Live is an interactive culinary and cultural destination created by lauded chef George Chen in the heart of San Francisco’s Chinatown, offering an in-depth exploration of Greater Chinese gastronomy. The culinary hub’s mission is to demystify Chinese ingredients and recipes while educating guests on the rich history and influence of China’s culinary legacy. China Live’s Broadway Street presence includes the Oolong Café, Market Restaurant & Bar, Retail Marketplace, and the fine dining Eight Tables by George Chen, making it a must-visit San Francisco Bay Area culinary destination.
China Live Supports
Chinatown Community Development Center
Chef Chris Cosentino is the meat-loving mind behind Cocksomb, the celebrated San Francisco restaurant that pays homage to the Bay Area’s culinary bounty and heritage. His early culinary career saw him in the kitchen of some of the world’s most prestigious restaurants, including Chez Panisse and Rubicon. Chef Chris is also a beloved reality T.V. personality and cookbook author; he’s hosted his own show on Food Network, competed on The Next Iron Chef, and won Season 4 of Bravo’s Top Chef Masters.
Chris Cosentino Supports
Chefs Cycle Share Our Strength
Claus Meyer is the initiator of the New Nordic Cuisine movement and co-founder of the Nordic Food Lab and the now legendary noma. Meyer has hosted several Danish and international cooking shows and written numerous cookbooks. Believing in food as a driver for social change, Meyer established the Melting Pot Foundation in 2010, which initiated a cooking school project in Danish state prisons, a cooking school in La Paz, Bolivia, which provides culinary education to impoverished Bolivians and serves as a fine dining restaurant, GUSTU. Meyer’s newest social project is the Brownsville Community Culinary Center, is a culinary school, cafeteria, bakery, and community center. In 2016 he also opened Agern and the Great Northern Food Hall in Grand Central Terminal, bringing the culinary concepts, flavors, and ideas rooted in the history and landscapes of Nordic countries to New York.
Claus Meyer Supports
Brownsville Community Culinary Center
Cousins Maine Lobster
Cousins Maine Lobster started as a single food truck founded by cousins Jim Tselikis and Sabin Lomac. Today, Tselikis and Lomac have transformed Cousins Maine Lobster into a nationally recognized brand, with 21 food trucks across the country, a restaurant in West Hollywood, and a website that ships fresh lobster and other Maine-inspired goods to hungry customers. Tselikis and Lomac appeared on the hit ABC show Shark Tank in 2012, and their franchise business soon took off. The cousins recently published their first book, Cousins Maine Lobster: How One Food Truck Became a Multimillion-Dollar Business.
Cousins Maine Lobster Supports
The American Red Cross Get Prepared California 2018
The chocolate factory drawing
Daniel Reza Supports
Dustin Valette is the acclaimed chef of Valette, the Healdsburg restaurant he co-owns with his brother, Aaron Garzini. A graduate of the Culinary Institute of America, Chef Dustin envisioned a restaurant that served high quality yet honest food while providing a canvas for Sonoma County farmers, winemakers, and artisans to showcase their crafts. Since its opening in 2015, Valette has been featured in Forbes, Food + Wine, Wine Spectator, Harper’s Bazaar, and the San Francisco Chronicle, among others, and was recently proclaimed a “Top 100 Wine Restaurant in the United States” by Wine Enthusiast.
Dustin Valette Supports
The Green Dog Rescue Project
A native of Brazil, Eugenio Jardim can trace his first memories of wine back to the leisurely Sunday brunches shared with his father, who would serve the slightly chilled Chianti “in fiasco” to offset the tropical heat. Eugenio pursued his wine dreams in San Francisco, where he worked alongside some of the biggest names in wine, including Debbie Zachareas, and helmed wine programs at restaurants like Jardinière and Bar Jules. The sommelier has been a featured guest and speaker at wine events around the world and has been featured as a wine expert in numerous publications and television programs.
Eugenio Jardim Supports
The Nika Project
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