Hot Off the Presses
Sugar Beach Events began serving meals the day after the fires tore through the island of Maui. They have been working directly with victims, first responders and volunteers to get them hot and delicious meals. They appreciate any donation as they are not contracted for their work, simply trying to support their 'ohana' in this time of need. All of the donations are going to purchase food and supplies that go to those affected. Please know your kindness does not go unnoticed, whether a prayer, well wish or donation. They are grateful for everything. To donate, Venmo Lee Anderson @Sugar-Beach.
National Restaurant Association Restaurant, Hotel-Motel Show®, the premier event for the foodservice industry, is excited to announce that acclaimed chef, restaurateur and humanitarian José Andrés will join in a keynote discussion at the 2024 Show, taking place from May 18-21 at McCormick Place in Chicago. Here, Andrés will participate in a captivating discussion on the transformative impact of his culinary innovation and philanthropic endeavors, inspiring positive change within communities. Named one of Time’s “100 Most Influential People” in both 2012 and 2018 and recipient of the 2015 National Humanities Medal, Andrés is an internationally-recognized culinary innovator, author, educator, humanitarian, and chef/owner of José Andrés Group. A pioneer of Spanish tapas in the United States, Andrés is also known for his groundbreaking avant-garde cuisine and his award-winning group of nearly three dozen restaurants located throughout the country and beyond. José Andrés Group’s concepts include the two Michelin-starred minibar by José Andrés in Washington, DC, the acclaimed NYC food hall Mercado Little Spain, and multiple locations of the Bazaar by José Andrés. He has received the James Beard Foundation’s “Outstanding Chef” and "Humanitarian of the Year" awards.
General Mills Foodservice is putting the Chefs of the Mills to the test against back-of-house obstacles in its new “Chefs on the Line” video series, launching this summer. Each episode will challenge General Mills Foodservice’s resident culinary experts with the high-stakes scenarios that foodservice operators face every day. While developing innovative and quick-turn menu items, the Chefs of the Mills will share their General Mills Foodservice product and menu solutions. In the first episode, General Mills Foodservice corporate chefs Ted Osorio and Jessie Kordosky must throw together a brunch service with no staff, using only what’s on hand in kitchen inventory to create five distinct menu items. While baking, griddling, waffling, and frying, they speak directly to the challenges operators face and the most effective tool in the kitchen: versatile, low-labor products.
Maison des Oliviers is an elegant private estate nestled in the hills of San Juan Capistrano, offering an intimate and romantic setting for weddings, celebrations, and special events. The picturesque property instantly transports guests to Europe with its architectural design and lush landscaping, setting it apart from the many coastal venues throughout Southern California. With 2.25 acres of irresistible charm, the estate features various versatile outdoor spaces, including a courtyard, green grass lawn, manicured garden maze with bubbling fountains, and resort-style pool deck with bistro lighting and an Italian stone water feature. The private estate is the latest addition to the 24 Carrots Collective, a group of exclusive event and hospitality spaces in Orange County, operated by the award-winning 24 Carrots Catering & Events. Keeping in line with the service excellence the company is known for, events at the property include phenomenal food, outstanding service staff, and an assortment of rentals, from cocktail tables and bars to vineyard chairs and cushions. With an array of outdoor areas to enjoy, Maison des Oliviers is perfect for intimate ceremonies, receptions, and celebrations with up to 100 guests. Guests can mix and mingle poolside for get-togethers, dine al fresco under the lovely string lights, or cover the pool to create an outdoor dance floor. The formal parterre garden with laurel hedge passageways offers an enchanting space to stroll and sip cocktails, giving the feel of walking through France. For special occasions in a truly special setting, Maison des Oliviers is a wonderful addition to San Juan Capistrano event spaces and the 24 Carrots Collective.
The Ritz-Carlton Chicago, which just unveiled a large renovation to its public spaces, convention space and guest rooms, is known for hosting meeting attendees from all over the world. The property has launched a new sustainability program for attendees, allowing them the option to take home small bags of the compost to use in their gardens - making it a unique amenity for groups and travelers. As corporations and associations prioritize sustainability practices at venues that they choose to gather within, hotels are leveling up how they make an effort to save the planet. The hotel has announced the launch of a new Environmentally Responsible policy adding food waste as a target in addition to conserving energy and reducing water usage. This new and innovative program has been introduced to the luxury property as a way for meeting and event attendees to divert 100% of their food waste and repurpose food that otherwise wasted into a high-value, sustainable natural resource through an environmentally friendly, fully circular process. The hotel’s management, Sage Hospitality partnered with BioGreen360, the leading innovator in distributing food waste management solutions, to roll out the first phase of the collaboration. Leveraging BioGreen360’s innovative integrated technology solution will include a waterless distribution digester, proprietary bio-catalysis; and a real-time data analytics package, offered through an “as a service” business model. Through the BioGreen360 platform, The Ritz-Carlton, Chicago will not only divert 100% of its food waste, but now will also repurpose food that otherwise would have been wasted into a high-value, sustainable natural resource through an environmentally friendly, fully circular process.
SAVOR, the culinary division of the world’s leading producer of live-event experiences, ASM Global, has announced Marcus Youn, chef from Knife Pleat, Regina Gutierrez, waiter from The French Laundry and Mitchell Coriell, mixologist from Soho House – Malibu the winners of the American round of the renowned World Young Chef Young Waiter (WYCYW) competition. Now in its 44th year, WYCYW is the premier competition promoting hospitality as a career choice, aimed at finding the world’s most skilled chefs, waiters and waitresses under the age of 28. All three winners from YCYW USA will go on to compete in the World Young Chef Young Waiter finals on Nov. 23 and 24 at the Lycée Rainier III in Monaco to showcase their abilities to world-class chefs, hospitality experts and mixologists. A total of 21 contestants from nine countries will face off
This year for National Food Safety Month (NFSM), ServSafe® is cracking the code on the time-tested, science-based skills that help prevent foodborne illnesses. Between August 21 and October 2, the experts at ServSafe will curate free training and education content including e-books, checklists, posters, and infographics that are digestible, sharable, and easy to put into practice. NFSM, recognized each September, was created in 1994 by the National Restaurant Association to heighten awareness about the importance of food safety education. The 2023 NFSM is sponsored by Tork, an Essity Brand, and Ecolab. To join the NFSM conversation using the hashtag #NFSM2023. Follow ServSafe on Facebookand Twitter for the latest resources. For more information, visit FoodSafetyFocus.com.
People on the Move
Hotel Paradox, Autograph Collection has selected Stefen Shatto as executive chef to oversee Solaire Restaurant + Bar in addition to banquets, catering, and in-room and poolside dining at the 170-room boutique hotel. Born in Santa Cruz, Calif., raised on a farm in Iowa, and trained in Italy, Stefen brings his distinct culinary perspective rooted in quality agriculture, sustainability, flavor, presentation and a culture of community to reinvigorate the concept of “expect the unexpected.” Stefen’s culinary career spans more than a decade. While earning his culinary arts degree at Iowa Western Community College, he gained firsthand experience in the traditions and practices of French artistic cuisine, working in the kitchens of James Beard-acclaimed restaurants in Omaha, Neb. Through an apprenticeship at Maccheroni and studies in Rome, he discovered the origins of flavor and learned the true culture of Italian cuisine. Serving as executive chef on the opening team at il vecchio in Pacific Grove, Calif., Stefen was instrumental in the Roman-style Italian trattoria’s early and continued success. He then established a boutique catering company specializing in weddings in the vineyards of Central Coast California. Shortly after, he found his niche in hotel hospitality. In his most recent hotel culinary position, Stefen was executive chef at Inn at the Pier in Pismo Beach, Calif. His hotel food & beverage experience also includes tenures at the award-winning Grange Restaurant & Bar at The Citizen Hotel in Sacramento, Calif. and Schooners at Monterey Plaza Hotel & Spa in Monterey, Calif.
Canopy by Hilton San Francisco SoMa announces the appointment of Michelle Mathews as the hotel's executive chef. In this role, Chef Mathews will oversee the culinary operations of three onsite food and beverage outlets: Shelby's Rooftop, The Social, and Bean Bar, as well as lead the hotel's social catering program. Born in Okinawa, Japan, Chef Mathews spent a significant portion of her childhood traveling the world, influenced by the unique flavors of Spain, France, East Asia and Morocco. Drawing inspiration from her multicultural background, Chef Mathews aims to bring her global experiences to the forefront of the hotel’s food and beverage programs, keeping the menus elevated yet approachable. For more than 12 years, Chef Mathews has delighted San Francisco with her culinary expertise, having served as executive chef at several renowned establishments. Prior to moving to California, Chef Mathews honed her craft at iconic New York City restaurants, including the Michelin-starred Eleven Madison Park.