Chef Loreanzo Boni will be a featured presenter at CAFÉ's “Healthy Menu” event, July 23–25, 2010, hosted by Kendall College.
Chef Boni grew up with a passion for Italian food in Bologna, Italy, where he immersed himself in discovering the regional cuisines of Italy. He has worked in fine dining in both New York as well as having his own restaurant in Italy.
In 2000 Lorenzo joined Barilla Pasta at their world headquarters in Parma and in 2003 he was promoted to executive chef for Barilla America, returning again to the U.S.'
In his current role, he is responsible for product and recipe development as well as managing the culinary execution of Barilla events.
At the “Healthy Menu's“ opening afternoon's presentation, he will work alongside Jackie Schulz, MS, RD, LDN, as they help cut through the clutter and reveal some basic guidelines that are backed by science and built to last when it comes to understanding culinary nutrition.
What's a program about French Cuisine without a look at the pastry and desserts!
Chef Theresa Souther is the Director and Head Instructor for L'Academie de Cuisine’'professional Pastry Arts Program. She will be a featured presenter during the “French Cuisine: from Classic to Contemporary” workshop, offered at the school, June 18-20, 2010.
Chef Souther is a graduate of L’Acadmie’s professional pastry arts program and has been an instructor since 2001. She worked as a pastry cook at the Ronald Reagan Building and International Trade Center in Washington and she assisted Chef Mark Ramsdell at his Pastry Design Studio. Chef Theresa is also a graduate of Georgetown University in Washington, DC.
Attendees of the workshop will be introduced to quick puff fruit tarts as well as the versatility of chou…and other French classics.
NEW! A Fruit Pairing Class You Won't Want To Miss!
Dole Foods will be offering a Master Class at the 6th Annual CAFÉ Leadership Conference, June 25–27, 2010, hosted by Baltimore International College, in Baltimore, Maryland.
Attendees of this hands–on class will be introduced to a variety of fruit-forward and flavorful combinations that can transform fruit products into profitable menu signatures.
Think: Mango and Lime; Pineapple and Soft Cheeses; Fruit and Tea; Fruit and Smoke and much more!
May 1 is the deadline for the early registration fees for CAFÉ events this year! Your payment does not have to be in on that date, but your registration needs to be filled out and in the CAFÉ office by then.
June 18-20
French Cuisine: Classic to Contemporary, hosted by
L'Academie de Cuisine, Gaithersburg, MD
June 25-27
6th Annual Leadership Conference, hosted by
Baltimore International College, MD
July 23-25
The Healthy Menu Workshop, hosted by
Kendall College, Chicago, IL
October 22-24
The Latin Table, hosted by
Johnson & Wales, N. Miami, FL
Center for the Advancement of Foodservice Education (CAFE)
959 Melvin Road,
Annapolis,
Maryland,
21403,
United States
Telephone: 410-268-5542
/ Fax: 410-263-3110
In 2000 Lorenzo joined Barilla Pasta at their world headquarters in Parma and in 2003 he was promoted to executive chef for Barilla America, returning again to the U.S.'
. ACF continuing education hours will be awarded at this and all CAFÉ events.
What's a program about French Cuisine without a look at the pastry and desserts!