Who's News in Catering for February 5, 2022

People on the Move

 The Roosevelt New Orleans, A Waldorf Astoria Hotel recently announced the promotion of chef Ryan Conn to executive sous chef.  Chef Conn joined The Roosevelt New Orleans as a banquet chef in 2019. In his new position as executive sous chef, Conn leads the culinary team in the absence of Executive Chef Jason Schneider. He also oversees the menu planning and production for The Roosevelt’s events and catering functions, the hotel’s multiple dining outlets, and the employee dining experience.  

HALL Arts Hotel, a Curio Collection by Hilton property managed by Crescent Hotels & Resort, today announced the appointment of Ilana Kadoche as its new Director of Food and Beverage. In her new role, Kadoche will not only oversee all food and beverage operations for HALL Arts Hotel but will also serve as the General Manager of Ellie’s, the art-filled eatery located within the hotel. Kadoche has worked in the hospitality industry in premier cities such as London, New York and Los Angeles where she has helped open five-star hotels. Having come up the ranks in independent, chef-driven restaurant concepts in Europe, Kadoche arrives at HALL with an immense background in the food and beverage industry. Some of her past roles have been with Mandarin Oriental Hotels, Shutters on the Beach, The French Room at The Adolphus, as well as working with celebrity chefs such as Gordon Ramsay and Pierre Gagnaire. Her vast industry knowledge, careful attention to detail and thoughtful service will be a perfect addition to the HALL Arts Hotel and Ellie’s teams. 

Products on the Market

Royal Hollandia superior quality imported Dutch cheeses announce their debut in the United States at The Winter Fancy Food Show. Offering a full lineup of wheels, wedges, snacks, slices, and a new entry pack size cheese line. A combination of traditional Dutch cheeses from Mild & Aged Gouda, Maasdam, and Edam to Chili Pepper and Mediterranean Herb are offered in different formats to meet the needs of consumers. Royal Hollandia is truly being defined as “premium” transcending the notion of superior quality.  Royal Hollandia cheeses are made with the highest quality ingredients and are produced in a meticulous fashion, which began over 120 years ago, delivering premium cheese products. Dutch cheesemakers have a long, rich history in cheese-making, and cheese is ingrained in their culture. This makes them expert cheesemakers.  

Chile's premier Oshen Salmon won the Best healthy delivery service by Eat This, Not That! Food Awards for the 10 Best Healthy Meal-Prep Foods in 2022. When life gets chaotic and busy, taking the time to make a healthy dinner can feel daunting. While picking up a frozen pizza or ordering takeout can be quick solutions, there are plenty of nutritious meal-prep products on grocery store shelves that make plating a dish way easier and faster. Out of all the new options that launched nationwide between January 1, 2020 and June 30, 2021, 10 meal-prep foods stood out from the rest with their impressive nutrition and great taste. Eat This, Not That! Medical Expert Board member Lisa Young, PhD, RDN, author of Finally Full, Finally Slim, helped rate the products and choose the winners, then they prepared and taste-tested each one. Ideal for those health-conscious foodies, Oshēn delivers sustainably raised fresh and frozen Chilean salmon to consumers nationwide in eco-friendly packaging. Arriving seven days fresher than any retailer, and with a variety of dedicated recipes on the website, your loved one will feel like a pro serving up chef-worthy dishes.  

Steeped Coffee, a Certified B Corp, announced today it is partnering with Emmy-winning chef Nick Stellino to launch his Fair Trade Certified Nick Stellino Italian Coffee — Organic Medium/Dark Roast Blend. Exclusively on the Steeped website, each online purchase of Nick Stellino’s Signature Steeped Coffee comes with two free “Storytelling In the Kitchen” eCookbook downloads. Celebrity Chef and author Nick Stellino, known for his heartwarming character and storytelling, has crafted a unique taste experience that weaves together a timeless multigenerational tradition with the reimagined simplicity of Steeped Coffee. The latest season of “Storyteller in the Kitchen” marks Nick Stellino’s 28th anniversary on public television. 

Mixology Mixer has launched several new team building and stress relief kits that offer safe, virtual and fun interactive experiences. From coffee and chocolate tastings to beach body workouts and hypnotherapy, Mixology Mixer’s virtual team building activities are the perfect way to recalibrate as original plans for events and meetings may change.  

Hot Off the Presses

Bill Hansen Catering & Event Production is thrilled to announce the launch of its new brand, Luxury Residential Services, which will operate exclusive dining experiences for some of South Florida’s most luxurious residential buildings. Today, the brand manages the members-only restaurant Alluva. Its two locations include Alluva at Park Grove Condominium of Coconut Grove in Miami, and the recently opened Alluva at L’Hermitage, a five-star condominium tower in Fort Lauderdale. With dedication to a delightful dining experience, Luxury Residential Services has teamed up with Chef Aaron Dreilinger to personally lead Alluva’s kitchen at Park Grove. Dreilinger’s extensive career spans over 20 years in Miami’s fine-dining scene. He’s known both locally and internationally as a restauranteur, owner and chef, before turning his attention to catering and boutique culinary services. 

Resources

Lentils.org Learning Hub is a free, certified, online, self-paced professional development course for foodservice and culinary staff. Sign up now to learn how to cook and apply lentils across any menu through data, consumer insights, and detailed cooking demonstrations. This course, designed by and for foodservice chefs, explores the following topics through dynamic video modules with corresponding readings, articles, recipes, and helpful kitchen resources, with skill-building culinary demonstrations to build knowledge and tools around utilizing lentils on volume foodservice menus.