Posts tagged with "culinary"

Sirha Lyon 2023 daily contest winners in France via 360 MAGAZINE.

Sirha Lyon Daily Winners

Below are today’s winners and last day schedule for Sirha Lyon 2023

January 22nd contest results:

  • Flexitarian Contest  Gold medal: Tanguy Escandel and Guy Barbin ; Silver medal: Damien Pinot and Stéphane Fonlupt ; Bronze medal: Thomas Cosse and Flavien Carucci
  • Barista French ChampionshipGold medal: Brice Robin ; Silver medal:  Tom Balerin ; Bronze medal: Marie Picoche
  • European Butcher CompetitionGold medal: Nolwenn Coureau and Paolo Desbois ; Silver medal: Alban Fillion and Patrick Larbi ; Bronze medal: Monia Andreoni and Madji Youri
  • Coffee in Good Spirits France Championship:  Gold medal: Charlène Cabioche ; Silver medal: Alexis Figini ; Bronze medal: Imad Hachad
  • France Cezve/Ibrik ChampionshipGold medal: Pierre de Chantérac ; Silver medal: Louai Zaidan ; Bronze medal: Elias Sfeir
     

Sirha Food Forum – Theme: Increased human creativity

Competitions:

  • Bocuse d’Orlast day of competition. This year, the candidates will compete on monkfish for the platter test and on the theme “Feed the Kids” for education on eating well. This year, the jury is chaired by Davy Tissot, Bocuse d’Or 2021 and the honorary president Dominique Crenn.
    Schedule: 9am to 6pm – Sirha Chefs Area. Awards ceremony at 6pm.
     
  • European Sugar Art ChampionshipThe last day of competition for the candidates who will have to create an artistic work of art in pulled sugar, blown sugar, ribbon and other original techniques. This year they will have to impress the honorary president Stéphane Glacier, M.O.F., on the theme of Salvador Dalí.
    > Schedule: 9am to 5pm – Sirha Bake & Pastry. Awards ceremony at 5pm.
     
  • French National Cheesemongers’ contest : final and awards ceremony. For the 14th edition of the competition, 8 candidates will put forward their knowledge and know-how during 5 practical and theoretical tests. Who will win the title of French champion?
    > Schedule: 9am to 12pm – Sirha Food Trade. Awards ceremony at 5pm.
     
  • Cheese & Chef : This competition features 8 pairs of chefs and cheesemongers who will have two hours to prepare a cheese and a basket of goodies on a plate. The candidates will have to compose under the watchful eye of Hervé Mons, M.O.F. and president of the competition.
    > Schedule: 12:30pm to 4:30pm – Sirha Food Trade. Awards ceremony at 5pm.

To discover the exhibition of the 81 Sirha Innovations products, including the twelve winning products of the Sirha Innovation Awards, go to the Place des Lumières until 23rd January.

For additional info click here.

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Sirha Lyon 2023 Pastry World Cup in France via 360 MAGAZINE.

JAPAN WINS PASTRY WORLD CUP

FRANCE AND ITALY RESPECTIVELY PLACE 2nd AND 3rd.

This Saturday 21st of January, 2023, the announcement of the victory of Japan, represented by Moe Takahashi, Naritoshi Suzuka, Yusaku Shibata, closes the 18th edition of the Pastry World Cup during Sirha Lyon 2023. This victory rewards the technique and creativity of the creations proposed by the team. France and Italy complete the podium, respectively, 2nd and 3rd.

Discover the podium of the Grand Finale of the 2023 Pastry World Cup

1st: JAPAN – Moe Takahashi (chocolate), Naritoshi Suzuka (sugar), Yusaku Shibata (ice)

2nd : FRANCE – Georges Kousanas (chocolate), Jérémy Massing (sugar), Jana Lai (ice)

3rd : ITALY – Jacopo Zorzi (chocolate), Alessandro Petito (sugar), Martina Brachetti (ice)

4th : UNITED-KINGDOM – Martin Chiffers (chocolate), Nicolas Houchet (sugar), Michael Ho lam Kwan (ice)

5th : SOUTH KOREA – Kwang Man Jung (chocolate), Jeong Been Kim (sugar), Ho Yong Lim (ice)

6th : MALAYSIA – Charles Lim (chocolate) Pui Teng Mun (sugar), Jun Wei Goh (ice)

7th : USA – François Behuet (chocolate), Jordan Snider (sugar), Julie Eslinger (ice)

8th : CHINESE TAIPEI – Yu-Wei Xu (chocolate), Hsun-Han Chan (sugar), Yuan-Pin Chang (ice)

9th : ARGENTINA – Matías Dragún (chocolate), Lucas Carballo (sugar), Rub Darré (ice)

10th : CANADA – Jacob Pelletier (chocolate), Patrick Bouilly (sugar), Ross Baisas (ice)

11th : CHILI – Alejandro Espinoza (chocolate), Javiera Villegas (sugar), Niko Ibacache (ice)

12th : MOROCCO – Abdelkader Ejjatioui (chocolate), Ali Gousaid (sugar), Omar Eddib (ice)

13th : COLOMBIA – Carlos De Ávila (chocolate), Deiby Sanchez (sugar), Laura Mojica (ice)

14th : PHILIPPINES – Anthony Jay Segubiense (chocolate), Vergel Iral (sugar), Angelica Hong (ice)

15th : MAURITIUS – Stéphane Labastide (chocolate), Pravesh Gokhoola (sugar), Shivam Marooday (ice)

16th : TUNISIA – Moez Krid (chocolate), Bechir Hamed (sugar), Duminda Sapu Arachchige (ice)

17th : EGYPT – Ahmed Aboubakr (chocolate), Marzouk Marzouk (sugar), Mortada Abdellatif (ice)

Eco-responsible price : CANADA – Jacob Pelletier (chocolate), Patrick Bouilly (sugar), Ross Baisas (ice)

For 10 hours, the 17 teams, each composed of a chocolate maker, a sugar expert, and a master ice cream maker, created 42 tasting desserts and 3 artistic pieces on the theme of climate change.

Pierre Hermé, President of the contest, Cédric Grolet, Honorary President of this edition, as well as the entire Jury, were seduced by the creations of the Japanese team, and their work wind-based to respect the “Climate Change” theme of the Pastry World Cup.
All the members of the jury also rewarded the team spirit as well as the non-wasting of the products.

The level of the competition rises from one edition to the next, as evidenced by the very close results, attests Pierre Hermé, President of the Pastry World Cup. It is with great emotion that we award Japan, a country accustomed to the podium, which is back on the top 16 years after its last victory.”

All the candidates were very passionate, which is satisfying for me as a pastry chef, ” ads Cédric Grolet, Honorary President of the Pastry World Cup. “I would like to thank all the people who worked here, for having helped me rediscover this wonderful profession, which is on an everyday evolution, visually and technically.”

After finishing second on the podium for the last 5 editions, the team composed of Moe Takashi, Naritoshi Suzuka and Yusaku Shibata allows Japan to win this year on the first step of the podium. This victory allows the country of the Rising Sun to win its first gold medal since 2007 and to add a third World Cup to their list of achievements.

After having reached the third place during the 2021 edition, the French team, composed of Georges Kousanas, Jérémy Massing and Jana Lai, is once again on the podium during this 18th edition. A vice-champion title that rewards the excellent work done by the team during the events.

Italy, after having won 3 gold medals, once again gets a place on the podium. This 3rd place is all the more symbolic as the ice cream candidate, Martina Brachetti, is the first Italian woman to be selected for the World Pastry Cup.

Sirha Lyon 2023 Japan wins pastry world cup via 360 MAGAZINE.
Sirha Lyon 2023 Japan wins pastry world cup via 360 MAGAZINE.
Sirha Lyon 2023 Pastry World Cup in France via 360 MAGAZINE.
Sirha Lyon 2023 Pastry World Cup in France via 360 MAGAZINE.
JAPAN WINS THE 2023 PASTRY WORLD CUP,  FRANCE AND ITALY RESPECTIVELY 2nd AND 3rd.
Sirha Lyon 2023 Pastry World Cup in France via 360 MAGAZINE.
Sirha Lyon 2023 Pastry World Cup in France via 360 MAGAZINE.
Sirha Lyon 2023 Japan wins pastry world cup via 360 MAGAZINE.
Sirha Lyon 2023 Japan wins pastry world cup via 360 MAGAZINE.

SIRHA LYON 2023

The renowned food conference of the year, Sirha Lyon 2023, is back to host all the world’s professionals and experts in French and international cuisine. Thursday, January 19th, will mark the start of a unique five-day, immersive experience where executives and pioneers within the hospitality industry can exchange craft and culinary insights. Concepts become reality, reinventing the new world order of gastronomy and destination travel.

For its 21st edition, Sirha Lyon offers a total immersion in the heart of Food Service. For its 40th anniversary, this event is gathering more than 4,700 exhibitors and brands from all over the world to honour the restaurant, hotel and food industries. Held at Eurexpo, with 140,000 square meters dedicated to innovation and culinary excellence, this special edition offers an exclusive programs rich in novelties, demonstrations, performances and testimonials.

More than ever before, Sirha Lyon invites you to discover the latest culinary innovations. Discover foodtech discoveries such as the 3D food printing method by La Pâtisserie Numérique, which allows you to print in 3D chocolate, meringues or sugar paste for a quick and 100% homemade result.

Venture into the 250 square meter start-up village to meet the 30 new French entrepreneurs who are innovating for the food of today and tomorrow. On the program: plant-based foie gras, fruit and vegetable bars, seaweed snacks, and much more.

With VIP guests, feedback from food service experts and exclusive competitions such as the Golden Fish competition, Sirha Lyon reveals an unprecedented program.

Compete in 16 exceptional contests such as the World Pastry Cup, the Bocuse d’Or and the International Catering Cup, with the option to follow live, high-voltage tests carried out by candidates from all over the world, including the new rising stars of gastronomy.

Experience 9 event stages that offer various immersive experiences. At the inauguration of the Sirha Food Forum, enjoy the presence of nearly 80 renowned professionals including the famous Michelin-starred chef, Mauro Colagreco or Kevin Mauffrey, Deliveroo’s sales director, as well as unprecedented performances by renowned chefs. On the Sirha Coffee Show stage, rub shoulders with the best baristas in France and take part in alternate exclusive competitions. In addition, take a seat in the new restaurant dedicated to meats, Sirha Meat & Grill.

Introducing 14 international pavilions with almost 375 square meters dedicated to the Canadian and Saudi pavilions. Take a culinary world tour through the show’s aisles and get a sneak preview of products that combine quality and authenticity.

Day 2: baking and pastry, coffee, cooking, and agriculture.

Podiums of January 19 : 

  • International Catering Cup : Gold medal : USA ; Silver medal : France ; Bronzes medal : Czec Republic
     
  • Golden Fish Contest : Gold medal : Romain Paro ; Silver medal : Sandy Ruffray ; Bronzes medal : Eulalie Rus
     
  • Golden Shell Contest : Gold medal : Kevin Di Sarno ; Silver medal : Clément Marandon ; Bronzes medal : Jérémie Rubey
     

Sirha Food Forum – Theme: Technonature

Contest :

  • Pastry World Cupfirst day of the international final for the 18 selected countries. Under the theme of climate change, the teams composed of three pastry chefs (one ice cream specialist, one sugar expert and one chocolate maker) will join forces to take on the various challenges.
    >  9am to 6pm – Espace des Chefs
     
  • French bakery cupsecond and penultimate day of the competition for the twelve teams consisting of three bakers who will compete in the bread, viennoiserie, artistic buffet and snacking events.
    >  9am to 6pm – Sirha Bake & Pastry
     
  • Le Gargantua: final and prize-giving ceremony for the eight teams competing for the title of the best community management cook in France.
    > 9am to 11:40am – Sirha Métiers de bouche. Prize-giving ceremony at 12.20 pm.
     
  • French Barista Championshipopening of the first preliminary phase which will lead to the selection of the six best competitors judged on taste, cleanliness, technique, presentation and creativity which will be highlighted during the signature drink test.
    > 12.30 pm to 3 pm – Sirha Coffee Show
     
  • Alpro Latte Art Challengefinal and prize-giving ceremony for baristas who challenge themselves on different coffee-related challenges.
    > 9am to 11pm – Sirha Coffee Show. Prize-giving ceremony at 11:30 am.
     
  • French Coffee in Good Spirit Championshipfirst day of the competition to qualify for the world championship which highlights the mixology skills of baristas ranging from the preparation of a traditional Irish coffee (with whisky and coffee) to the creation of unique cocktails.
    > 3:30 pm to 6 pm – Sirha Coffee Show
     
  • World Burger Contest: award ceremony for the eight finalists who will challenge each other with three creative recipes for gourmet burgers: a traditional burger with a meat, poultry or a fish composition, a veggie burger and a sweet burger.
    > 1pm to 5:30pm – Sirha Métiers de bouche. Prize-giving ceremony at 5:30 pm.

Don’t hesitate to come and discover, on the Place des Lumières and throughout the show, Les Pépites de la Boulangerie : 19 trophies elected by a jury of experts made up of chain and independent bakers, distributors and various specialists.

> For more information on the day’s programme: click here


January 20th Contest Results:

  • The Gargantua contest  Gold medal: Hauts de France (David Rose and Thibaut Tanfin); Silver medal: Île de France (Camille Doyen and Marco Baeza); Bronze medal: Occitanie (Stéphane Baumard and Nawab Mohamed)
     
  • Alpro Latte Art Challenge  Gold medal: Addy Menon; Silver medal: Marine Vidot; Bronze medal: Chris Antoine
     
  • World Burger Contest Gold medal: Julien Chauvenet ; Silver medal: Louis-Gautier Lepers ; Bronze medal: Lionel ravel

The program for January 21:

Sirha Food Forum – Theme: Human well-being 

 
Contests :

  • World Pastry Cup: last day of the final and prize-giving by a jury of recognised professionals who will evaluate the 42 tasting desserts and three artistic pieces made by each country.
    > 9am to 6pm – Chefs’ area. Prize-giving ceremony at 6pm
     
  • French Bakery Cup: final and prize-giving ceremony of this 16th edition on the theme of the conquest of space.
    > 9am to 4.45pm – Sirha Bake & Pastry. Prize-giving ceremony at 4.45 pm.
     
  • Maître d’Hôtel Trophy: final and prize-giving ceremony of the competition sponsored by Carole Duval-Leroy, head of Duval-Leroy champagnes for more than thirty years. The 6 finalists will be judged on the basis of 5 tests in the form of workshops: professional culture, the art of service, the art of serving cheese, the art of coffee cocktails and the art of food and wine pairing.
    > 1pm to 5.30pm – Sirha Métiers de bouche. Prize-giving ceremony at 5:30 pm.
     
  • Barista French Championship: start of the second preliminary phase to qualify the 6 best candidates for the final on 22 January.
    > 9am to 1pm – Sirha Coffee Show
     
  • Coffee in Good Spirit Championship: launch of the preliminary phase to decide between the candidates before the final, based on innovative drink recipes that highlight coffee and spirits.
    > 3pm to 6pm – Sirha Coffee Show
     

Visit Place des Lumières to discover the exhibition of 81 Sirha Innovations products, including the twelve winning products of the Sirha Innovation Awards, until 23 January.

> For more information on the day’s programme: click here

Sirha Lyon 2023 International hospitality, restaurant, travel, culinary conference in France via 360 MAGAZINE.
Sirha Lyon 2023 International hospitality, restaurant, travel, culinary conference in France via 360 MAGAZINE.
Sirha Lyon 2023 International hospitality, restaurant, travel, culinary conference in France via 360 MAGAZINE.
Sirha Lyon 2023 International hospitality, restaurant, travel, culinary conference in France via 360 MAGAZINE.
Vaughn Lowery reports on Sirha Lyon 2023 in France via 360 MAGAZINE.
Vaughn Lowery reports on Sirha Lyon 2023 in France via 360 MAGAZINE.
Hudson whiskey NY and pat LaFrieda via 360 MAGAZINE.

Hudson Whiskey × Pat LaFrieda

NY whiskey brand Hudson Whiskey, who has teamed up with acclaimed New York butcher Pat LaFrieda to introduce a tasty twist to Dry January – by way of a limited-edition whiskey dry-aged steak kit. As “Dry January” continues to grow in popularity, Hudson and Pat LaFrieda have created an option for whiskey lovers choosing to partake in the trend with the debut of the “Dry (Aged) January” Hudson Whiskey-Aged NY Strip Steak Kit.

Beginning today (January 11), these limited-edition kits will be made available on LaFrieda.com for a price of $158 (+shipping). Each “Dry (Aged) January” Hudson Whiskey-Aged NY Strip Steak Kit includes two 20oz NY Strip Streaks, two Hudson Whiskey rocks glasses, a cocktail recipe card, and a Caskers code to order a bottle of Hudson Whiskey to enjoy at a time of your choosing.

These NY institutions have come together to create the ultimate dry-aged New York strip, infused with Hudson Whiskey’s award-winning Bright Lights, Big Bourbon via a proprietary dry-aging process perfected through extensive testing by Pat LaFrieda himself. The addition of Hudson’s bold, grain-forward Bright Lights, Big Bourbon whiskey to the process imparts notes of rich vanilla, lightly salted caramel, and deep umami flavor to premium cuts of beef. 

Pat LaFrieda on IG, FB, Twitter, TikTok

AMEX (inside crocodile coach men's wallet) and RESY promo at Art Basel in Miami via 360 MAGAZINE.

RESY × AMEX

Resy and American Express hosted multiple dining experiences during Art Week in Miami, including a series with Massimo Bottura, Missy Robbins, and Mashama Bailey with original art by Phillip K. Smith III; Gallery Day to Feature Food by Michael Solomonov.

Starting November 29th, Resy and American Express will host a series of dining events in Miami to provide Resy users and American Express Card Members with exclusive chef and restaurant access during one of Miami’s busiest weeks. Massimo Bottura, Michael Solomonov, Missy Robbins, and Mashama Bailey are among the chefs. Garden of Reflections, an original site-specific art installation commissioned for Resy and American Express’ Design District pop-up, will be unveiled by artist Phillip K. Smith III.

Reservations for the top chef dinner series are available exclusively to Global Dining Access by Resy members. Reservations for Smith’s art and food by Zahav Chef-Owner Michael Solomonov will be free and open to all Resy users.

Reservations went live on November 9th at 10 a.m. EST HERE.

Resy and American Express announced plans to celebrate the intersection of food, art, and culture during Miami Art Week with a four-day pop-up in the Design District led by Michelin and James Beard Award-winning chefs and renowned artist Phillip K. Smith III, as well as special events at some of the city’s most popular restaurants.

“Miami is one of Resy’s fastest-growing markets and such an exciting restaurant city,” said Alex Lee, CEO of Resy and VP of American Express Dining. “During Art Basel week, when we see reservation demand in Miami spike, we’ll supercharge what Resy is known for: guiding you to and helping you get into the best restaurants.” The Design District pop-up will feature restaurants and chefs in Resy’s Global Dining Access* program. Intimate dinners will be prepared by Massimo Bottura (Tues., Nov. 29), Missy Robbins (Thurs., Dec. 1) and Mashama Bailey (Fri., Dec. 2) as well as a gallery day (Wed., Nov. 30) with food and drinks by Michael Solomonov. The pop-up will also feature the return of American Express presents SAVOR & SOUL, a unique dining experience celebrating Black chefs and culture with a menu curated by Mashama Bailey. In addition, Resy will host special events at popular Miami restaurants COTE Miami, Joe’s Stone Crab, and Mandolin Aegean Bistro for Global Dining Access Members.

Global Dining Access by Resy is a dining program that grants eligible American Express Card Members access to 500+ top restaurants in the United States and around the world. The ability to book exclusive reservation slots, Priority Notify at all Resy restaurants, and invitations to exclusive events are among the benefits.

“Art has always been my passion, together with music, poetry, fast cars and motorcycles, and of course food” said Massimo Bottura, Chef Patron of Osteria Francescana and Founder of Food for Soul. “When we are able to put together all these things and create an amazing event I am always on. It is the only way you can transmit emotions. I can’t wait to come in Miami again. It’s all about emotions.”

“Food, culture and art are so intricately linked and I am thrilled to be partnering with American Express and Resy to bring this exciting experience to guests in Miami,” said Chef Michael Solomonov, Chef and Owner of Zahav and five-time James Beard Foundation award-winner.

“Miami is such a lively and vibrant city, rich in Caribbean culture,” said Mashama Bailey, Chef and Co-Owner of The Grey. “We are excited to showcase dishes rooted in these cultures and cook for people who love art and beauty, and who have a discerning eye and palate – it is always a welcomed challenge.”

“I am excited to be a part of an event that brings the world of food and art together,” said Missy Robbins, Chef and Owner of Lilia, Misi and MISIPASTA. “It is a great opportunity to showcase our form of expression outside of the four walls of our restaurants and to introduce our food and hospitality to international and local guests.” Phillip K. Smith III, a desert-based artist from Southern California, was commissioned to create a site-specific art installation for the Resy and American Express gallery in the Design District. Garden of Reflections is a collection of reflective columnar sculptures that react to their immediate surroundings: the sun, clouds, treetops, and architecture during the day, and the action of the dining experience at night. Smith most recently displayed 120 Degree Arc East Southeast, a 500-foot-long reflective installation located on the beach in the Faena Arts District, at Art Basel Miami 2017.

Art Basel brings a lot of weight, of course,” says Phillip K. Smith III, “I was intrigued by the challenge of providing artwork for a space that will operate as a gallery by day and a restaurant by night. And so, I’ve created Garden of Reflections, an artwork that will reflect and collage the movement and action of the space across its varied surfaces while changing perceptually from day to night.”

The partnership between Smith, Resy and American Express was facilitated by UAP who connects artists to opportunities in the public/private realm and supports their design and fabrication needs. UAP works across curation and installation to bring the most unique creativity to life, with projects ranging from Desert X AlUla 2022 to Bharti Kher’s Ancestor, which is currently on display with the Public Art Fund in New York City.

Schedule of Events for Resy and American Express’ Design District Pop-Up.

Azuluna Foods chicken bone broth via 360 Magazine.

AZULUNA FOODS

Sustainable agriculture and wellness innovator, Azuluna Foods, is proud to have Beachbody Super Trainer, Xtend Barre founder and motivation expert Andrea Leigh Rogers as a spokesperson for the launch of their nutrient-dense, pasture-raised chicken bone broth crafted by classically trained chefs to deliver a fall-time favorite that is sumptuously flavored and sustainably made. The bone broth will launch on October 20, 2022 at Andrea’s GROW retreat in Colorado and will be available for pre-order at www.azulunafoods.com

Andrea Leigh Rogers, certified Beachbody Super Trainer and lifestyle and motivation expert, created her personal brand, ALR, to elevate and empower women from all walks of life. Her programs are designed to inspire women with the confidence they need to feel energized, grateful, and strong. 

Azuluna Foods co-founder, Ken Rapoport has this to share about their partnership:

“We are excited to partner with a major force of nature – and extremely positive influence – Andrea Leigh Rogers of ALR and Beachbody, to co-brand our pasture-raised bone broth in support of ALR’s 4 pillars — movement, shine, growth, and nurture – promoting health and wellness.”

Azuluna Foods was established in 2004 with grant money awarded to Tufts University Cummings School of Veterinary Medicine by senators Ted Kennedy and Joe Lieberman in an effort to increase farms in New England. Azuluna is on its way to establishing 200 new farms in New England, integrating regenerative agriculture, culinary arts, and nutritional science to create stronger and healthier communities.

In an effort to connect consumers with their food and the land from which it came, Azuluna will provide experiential learning opportunities for over 200,000 students annually by 2025. Azuluna uses a Hub & Spoke farming model to integrate experiential education programs into agricultural settings. Using the farm as the backdrop to classes, Azuluna Foods centers lessons on four pillars: Soil, Water, and Energy Management; Sustainability and Environmental Stewardship; Food as Medicine; and Animal Science.

Azuluna Foods practices responsible sourcing, utilizing proteins from their regenerative livestock farms and integrating produce from local and organic producers whenever possible. Moreover, their partnership with leading culinary schools such as the Johnson & Wales University has given them access to some of the best culinary minds, producers, and nutrition experts to deliver wholesome and delicious food and ingredients to the average consumer. 

Azuluna and Andrea Rogers’ pasture-raised chicken bone broth is freshly made with bones from Azuluna Foods’ own pasture-raised chickens, resulting in healthier and tastier broth that utilizes parts of the chicken that would otherwise be wasted. For maximum flavor extraction, the bones, along with some organic vegetables and herbs, are slow-roasted and caramelized before simmering for over 16 hours and fortified with fresh turmeric, sage, and bay leaf to infuse it with powerful health benefits.

Their premium chicken broth is gluten-free, GMO-free, fat-free, antibiotic-free, glyphosate-free, and keto and paleo diet-friendly with 8g of collagen and 14g of protein. Like all Azuluna Foods products, this is as thoughtfully made as possible to promise you a healthy and delicious culinary experience. Knowing where your food is coming from is a big component of healthy eating, and by purchasing from Azuluna you can also be confident that you are supporting regional regenerative farms.

Andrea Leigh Rogers has nothing but good things to say about Azuluna Foods’ new chicken broth. She shares:

“Bone broth has been an essential part of my wellness regimen for years… This magic little elixir makes my skin glow (thank you collagen), my joints nimble, and my gut happy. I love knowing the ingredients from Azuluna Foods come from their humane, regenerative farms that put ethics and the environment first. And their passionate team of dietitians and chefs proves time after time that truly healthy food can be totally delicious. It’s the perfect boost I need to support a strong immune system and a speedy recovery after a killer workout!”

Azuluna Foods is highly regarded for its strides in innovating and promoting sustainable agricultural practices. Azuluna Foods’ vision as a company is centered around the belief that the keys to building a more humane, healthy, and sustainable future are healthy eating and sustainable agriculture through the integration of regenerative farming, nutritional science, and culinary innovation.

All of this makes Azuluna’s partnership with ALR all the more perfect to share and promote the ideal lifestyle that Andrea Leigh Rogers aspires for her audience. Together, they’re the dream team to boost everyone’s health and wellness as well as the planet’s.

Azuluna Foods is set to officially release its new organic chicken broth this October 19, 2022. ALR’s Nourish participants are in for a treat with an exclusive, members-only invite to try the Bone Broth at her VIP event in Colorado. Their bone broth will be available for pre-order on October 20, 2022 on their official website.

To learn more about Azuluna Foods and the amazing things they do to deliver wholesome and sustainably grown foods, be sure to check out their website. Also, be sure to follow and check out Andrea Leigh Rogers through her website and Instagram.

About Azuluna Foods

Azuluna Foods is a producer of nutrient-dense foods that is on a mission to build a healthier planet through innovative land management and wholesome animal husbandry and nutrient-dense meals that are research-backed and created by some of the finest culinary minds in the country. Azuluna’s core tenets revolve around regenerative agricultural practices, better food, and stronger communities. Azuluna Foods’ relentless commitment to its heart-centered business practice has made Azuluna a leading producer of sustainably grown and premium ingredients in the market.

About ALR

ALR is a brand created by Andrea Leigh Rogers to promote the values of motivation and empowerment. Using her experience as a motivation expert, Xtend Barre founder and Beachbody Super Trainer, Andrea Leigh Rogers has helped countless individuals to live a full-out life with a strong body, energized mind, and grateful heart. ALR seeks to be a place that welcomes women to level up their lives and raise the bar to achieve a sense of confidence that they might have never realized they had.

TRUESOUTH

SEC Network’s TrueSouth Presented by Yellawood Moves Along to Madisonville, Tenn. on October 9

The fifth season of the critically acclaimed TrueSouth Presented by Yellawood continues on Sunday, Oct 9, with a Monroe County mountain trip to Madisonville, Tenn. The series, now in its fifth season on SEC Network, revolves around two food stories told from one place, which TrueSouth sets in conversation to make larger points about Southern beliefs and identities. Returning in season five is a special bonus episode with behind-the-scenes content and storytelling. 

Episode Summary 
TrueSouth drives the foothills of the Great Smoky Mountains, to dig for ramps along a creek bed and stoke the fires in a smokehouse by the highway.

Allan Benton, proprietor of Benton’s Smoky Mountain Country Hams in Madisonville, Tenn., cures and hickory smokes bacon and ham that have earned their place on the kitchen tables of working folks across the South, and on restaurant menus across the nation.

If you know artisan Southern goods, you know the scent that perfumes the air when his pork hits a cast iron skillet. But there’s a bigger story to tell here.

For episode 19, our crew goes home with Allan to get to know his wife Sharon and their children and grandchildren. We learn to bake biscuits with Sharon (and yes, we include her recipe). And to stir up a good gravy. More important, gathered in their kitchen, we get to witness the love and hard work that binds a man and a woman to their family, and their community.

Music is the backbone of our shows and this is one of our best lineups: Among other standouts, Valerie June, featured in our Brownsville, Tenn. episode, returns. And Darrell Scott, the great Tennessee songwriter, plays live for Allan and Sharon.

Season Summary 
Season five of TrueSouth began Sept. 11 with a marble game in Tompkinsville, Ky. Come November, we’ll be in Jackson, Miss. This December, we land in Brunswick and St Simons, Island, Ga. Join us in January for our second annual behind-the-scenes road trip across the belly of the SEC.

About TrueSouth 
TrueSouth is a James Beard Award-nominated limited series on Southern food and culture, airing monthly on SEC Network. Four-time James Beard Award winner John T. Edge writes and hosts the show, which is executive produced by two-time New York Times best-selling author, ESPN senior writer Wright Thompson, and produced by Bluefoot Entertainment. 

The series, now in its fifth season, revolves around two food stories told from one place, which TrueSouth sets in conversation to make larger points about Southern beliefs and identities. This season’s featured places are Tompkinsville, Ky., Madisonville & Camp Benton, Tenn., Jackson, Miss., Brunswick, Ga., and a special behind-the-scenes finale to finish out season five. Seasons 1-4 of TrueSouth are available in their entirety on ESPN+. 

Music plays an integral role in TrueSouth’s storytelling via on-screen performances and on-screen credits. TrueSouth playlist on Spotify shares the full soundtrack and score of every season of TrueSouth

About SEC Network 
The Southeastern Conference and ESPN launched SEC Network on August 14, 2014. The network televises hundreds of games across the SEC’s 21 sports annually. Programming includes in-depth analysis and storytelling in studio shows such as SEC NationThinking Out LoudOut Of Pocket and Rally Cap, daily news and information with The Paul Finebaum Show and SEC Now, original content such as TrueSouthSEC Storied and SEC Inside, and more. Hundreds of additional live events are available for streaming exclusively on SEC Network’s digital companion, SEC Network+, via the ESPN App and SECNetwork.com. The network is also available in more than 135 countries throughout Europe, Middle East, Africa and Asia via ESPN Player, ESPN’s sports streaming service in the region. 

Cynthia Rowley speaks to IMG and guests at GLAM SLAM during NYFW via 360 MAGAZINE

IMG GLAM SLAM

‘Offers an opportunity to be engaged with progressives and new age entities that are like-minded, while striving to make an impact on global culture with innovation… And, don’t forget that inaugural activations of this scale create inevitable connections for life simply based on memorable introductions.’Vaughn Lowery, 360®

Vaughn Lowery attends IMG’S GLAM SLAM during NYFW wearing 53045 sneakers reported by 360 MAGAZINE

IMG Fashion Events, a subsidiary of Endeavor, and Spring Studios, the creative agency for fashion, beauty and culture, and the home of New York Fashion Week: The Shows, announces the creation of a new consumer event: ‘Glam Slam’ – a fashion and tennis experience. The ‘Glam Slam’ will take place Thursday, September 8 – Monday, September 12, 2022, on the Rooftop Terrace of Spring Studios in Tribeca. For the inaugural event, IMG and Spring Studios have partnered with Chase Sapphire to develop a unique program that spans both fashion and sports, combining the best of both worlds.

The ’Glam Slam,’ which takes place during two of New York’s biggest tentpole franchises, the final Tennis major of the year and New York Fashion Week, will celebrate the intersection of tennis and style through a series of daily programming, screenings and hospitality. IMG’s in-house production agency, FOCUS, will produce a full- size tennis court on the roof top of Spring Studios that will serve as the event location for ‘Glam Slam.’

The ‘Glam Slam’ will feature five days of screenings, fashion presentations, limited merch collaborations and appearances from A-list tennis and fashion stars, allowing consumers to experience an exclusive slice of both tennis and fashion during these two quintessential NYC moments. The Glam Slam’ line-up includes IMG Tennis, a division of WME Sports, client, Maria Sharapova, among other tennis stars to be announced, and the fashion industry’s most stylish tennis enthusiasts including Laura BrownCynthia Rowley and Maison Kitsuné, with additional talent to be announced.

“Glam Slam is the natural evolution of our mission to create cultural experiences through the lens of fashion. There is no other company that can tap into an ecosystem of fashion, tennis, culinary and consumer ticketing experiences, all under one roof. This is the first in our expanding portfolio of new IP and consumer franchises that we are developing across the Endeavor network out of IMG Fashion Events,” said Leslie Russo, President, IMG Fashion Events & Properties.

“Glam Slam is at the core of Spring’s future – partnering with our clients and communities to create culturally defining IPs and experiences, capturing the zeitgeist of now,” said Gregoire Assemat Tessandier, President, Spring Studios, North America.

As presenting sponsor, Chase Sapphire is giving Sapphire Reserve cardmembers unique access to this event with VIP seating, bespoke event programming and exclusive event merchandise, all available through the Ultimate Rewards portal. ’Glam Slam’ is just one of many Chase activities that will be available for fans during New York’s major tennis tournament.

“We’re excited to launch this new and innovative ‘Glam Slam’ platform, a one of a kind event for fans and our Chase Sapphire Reserve cardmembers,” said Marleta Ross, General Manager, Chase Sapphire. “As fans continue to return to live events, we look forward to creating more unique opportunities for our cardmembers to enjoy premium experiences at the intersection of culture and entertainment.”

Tickets start at $125 and are available to purchase via On Location, the leading global sports, travel and event management company. For more information and to purchase tickets, please visit HERE.

About IMG

IMG is a global leader in sports, fashion, events and media. The company manages some of the world’s greatest athletes and fashion icons; owns and operates hundreds of live events annually; and is a leading independent producer and distributor of sports and entertainment media. IMG also specializes in licensing, sports training and league development. IMG is a subsidiary of Endeavor, a global sports and entertainment company.

About Chase

Chase is the U.S. consumer and commercial banking business of JPMorgan Chase & Co. (NYSE: JPM), a leading financial services firm based in the United States with assets of $3.8 trillion and operations worldwide. Chase serves more than 66 million American households and 5 million small businesses with a broad range of financial services, including personal banking, credit cards, mortgages, auto financing, investment advice, small business loans and payment processing. Customers can choose how and where they want to bank: More than 4,700 branches in 48 states and the District of Columbia, 16,000 ATMs, mobile, online and by phone. For more information, go to chase.com.

About Spring Studios

Spring is a platform for culture and creativity, where ideas and experiences come together to elevate brands.

A creative agency with high-end studio spaces in the heart of Tribeca, Spring Studios is home to some of New York’s most iconic events in the fashion, film, art, and design worlds, including New York Fashion Week, TriBeCa Film Festival, and the Independent Art Fair.

Cynthia Rowley sunglasses at GLAM slam during NYFW via 360 MAGAZINE
Vaughn Lowery attends IMG GLAM SLAM DAY 2 f/ Cynthia Rowley in nyc during NYFW for 360 MAGAZINE shot by Getty Images

IMG UNVEILS NYFW PROGRAM

NYBG – ATT

The New York Botanical Garden‘s major, institution-wide exhibition Around the Table: Stories of the Foods We Love examines the art and science of foodways and food traditions, many dating back thousands of years. Visitors can explore the rich cultural history of what we eat and learn that – from global dietary staples such as rice, beans, squash, and corn to the regional spice and flavor provided by peppers, greens, and tomatoes – plants are at the base of all culinary customs. The presentation features expansive displays of living edible plants; art and science installations; weekend celebrations; wellness, culinary-themed, and children’s programming; and opportunities to gather at artist-designed tables set throughout NYBG’s 250 acres, bringing to life stories about the featured and other notable edible plants. Around the Table: Stories of the Foods We Love is on view June 4 through September 11, 2022.

“We are thrilled and gratified to be able to present Around the Table: Stories of the Foods We Love,” said Jennifer Bernstein, CEO and The William C. Steere Sr. President of The New York Botanical Garden, “The creation of this exhibition has truly been a collaborative and communal experience and a labor of love. We hope everyone will visit the Botanical Garden this summer and take a little time to uncover the botanical origins of the foods they think they already know, cultivate deeper understanding of the environmental and social impacts of our food choices, and discover the diversity and beauty of plants that are grown for cuisine around the world.”

Displays of Living Edible Plants at the Enid A. Haupt Conservatory

Showcasing hundreds of varieties of edible plants, including peppers, squash, cabbage, beans, grains, corn, banana, sugarcane, taro, and breadfruit, three installations in and around the Haupt Conservatory beckon visitors to explore the diversity and beauty of food plants grown around the world.

  • In the Conservatory’s Seasonal Exhibition Galleries, a wide assortment of edible herbaceous plants and fruit-bearing trees flourishing in containers, entwined in overhead trellises, and reaching skyward from green walls ideal for compact urban spaces inspire appreciation of the plants that nourish us.
  • The Conservatory Courtyards offer an array of familiar and surprising edible plants from across the globe – from dietary staples of the tropical regions of the world, including rice, taro, and banana, to crops suited to arid regions of the globe, including figs, citrus, and pearl millet. Peppers and tomatoes and other nightshades, grapes and olives, a gourd trellis, and a spirits garden featuring plants used in the creation of beer, wine, and liquors round out this diverse display.
  • A portion of the Botanical Garden’s Conservatory Lawn is transformed into an undulating field of dwarf sorghum and barley, traditional grains well-suited to NYBGߣs climate, allowing observation of the sowing, nurturing, harvesting, and replanting processes of these foundational food plants over the course of the exhibition.

African American Garden at the Edible Academy

Curated by Dr. Jessica B. Harris, America’s leading scholar on the foods of the African Diaspora, African American Garden: Remembrance & Resilience celebrates African American food and gardening histories and the contributions of essential plants to American foodways. Dr. Harris has worked with historians, heritage seed collectors, and NYBG’s Edible Academy staff to present a sequence of eight garden beds arranged in a semi-circle that celebrate African American food and gardening histories and their ongoing contributions to America’s plant and food culture. The experience also includes an orientation center, shaded seating areas, and a Hibiscus Drink Station designed by scenic designer Lawrence E. Moten III, whose include Broadway’s Chicken & Biscuits. The African American Garden also features a Poetry Walk curated by Cave Canem Foundation, the premier home for Black poetry, committed to cultivating the artistic and professional growth of African American poets.

Art and Science Installations Throughout the Garden

After a call for artists that resulted in many impressive submissions, The New York Botanical Garden selected 30 local artists, living or working in the Bronx, to design and create tables that explore central themes from Around the Table. On display across the Botanical Garden’s 250 acres, the artist-designed tables incorporate notable food plants, highlighting the plants’ history and cultural significance as well personal stories of food traditions and celebrations. The tables and accompanying interpretation encourage sitting, sharing, and storytelling. Visitors are prompted to learn more via the Bloomberg Connects mobile application, and at select tables, to create artworks or tell their own food stories.

In the LuEsther T. Mertz Library Building Art Gallery, visitors can examine the social and cultural impacts of the American food system through displayed works by contemporary Colombian-American artist Lina Puerta in Lina Puerta: Accumulated Wisdom. Puerta celebrates and acknowledges the essential, often invisible, role of farmworkers, the relationship between nature and the human-made, and ancestral knowledge in mixed-media sculptures, installations, collages, hand-made paper paintings, and wall hangings that incorporate materials ranging from textiles and handmade paper to found, personal, and recycled objects.

Launched in 2021, NYBG’s Bronx Foodways Oral Histories Project is a multiyear effort to collect, record, and archive personal food narratives from Bronx urban farmers and gardeners who focus on community gardens as centers for food, heritage, community, and social justice – making them accessible to the public. Each year, The New York Botanical Garden commissions two public murals celebrating the gardens and farmers from the Oral Histories Project. As part of the Around the Table exhibition, celebrated Bronx-based artist Andr Trenier is creating the initial murals. In NYBG’s Arthur and Janet Ross Gallery, . . .la tierra es nuestro alimento/the land is our nourishment presents oral history videos and photos of Bronx gardens taken by students from the Bronx Documentary Center as well as highlights Trenier’s murals.

Also in the Mertz Library Building, the creativity and ingenuity of plant scientists and plant-based chefs is exhibited, revealing the science and art of agriculture and cuisine. In Sowing Resilience: Origins and Change in Agriculture in the Elizabeth Britton Science Gallery, visitors learn how scientific knowledge from both ancient and recent pasts’ traditional and Indigenous methods of agriculture to new genetic technologies’ can provide insight into creating a more resilient food system to feed the growing planet in the face of the climate crisis and other environmental challenges. The work of NYBG scientists and others highlights how far domesticated plants have come from their origins and the importance of conserving crop biodiversity into the future. In the Rondina and LoFaro Gallery, Steam, Sear, Saut: 150 Years of American Vegetarian Cookbooks showcases 19th- and 20th-century plant-based cookbooks from the LuEsther T. Mertz Library‘s William R. Buck Cookbook Collection, as well as colorfully illustrated seed catalogs, to highlight the ways home chefs’ relationships to vegetables have changed through time. Recipe Roundtable in the Nathaniel Lord Britton Science Rotunda offers visitors an interactive opportunity to connect with Around the Table exhibition content by responding to various prompts calling for drawings of favorite veggies to reflections on culturally significant plants and ingredients to be recorded on recipe cards, which are then displayed throughout the Rotunda.

Bountiful Programming for All Ages

Visitors to Around the Table: Stories of the Foods We Love can enjoy diverse and engaging public programming for all ages. Highlights include artist-designed table tours, food demonstrations, children’s activities, themed weekend celebrations, and more.

On Saturday, June 18, 10 a.m.ߝ12p.m., a symposium, A Seat at the Table, includes two compelling sessions exploring how Black farming informs American history and culture in New York City and across the country:

  • In “Celebrating the African American Farmer,” Natalie Baszile, author of the 2021 anthology We Are Each Other’s Harvest, joins Dr. Jessica B. Harris, food historian and scholar, for a conversation in Ross Hall. Their wide-ranging dialogue covers topics from the historical perseverance and resilience of Black farmers and their connection to the American land, to the generations of farmers who continue to farm despite systemic discrimination and land loss.
  • “Stories from the Farm,” moderated by farmer, urban gardener, food advocate, activist, and NYBG Trustee Karen Washington, is a multigenerational panel discussion devoted to stories of Black farmers from many historical perspectives: North and South, Upstate New York and the Bronx, sharecroppers to family growers and urban farmers. Panelists including “chefarmer” Matthew Raiford and farmer/cultural anthropologist Dr. Gail Myers give historical and contemporary context for Black farmers’ contributions to communities and food justice movements in urban and rural America.

Each week during Around the Table, Wellness Wednesdays serves up the NYBG Farmers Market, food demonstrations, and health and wellness activities.

Offerings at the Edible Academy include food demonstrations and tastings, participatory gardening activities, , and food-themed celebration weekends such as Totally Tomatoes throughout the run of the exhibition.

In “Around the Kids’ Table,” guided by Everett Children’s Adventure Garden Explainers, children and their families tell stories about the foods that are most meaningful to them and enjoy exhibition-related writing, art, and nature-based activities. A Story Walk showcases author Tony Hillery’s children’s book Harlem Grown (Simon & Schuster/Paula Wiseman Books, 2020)about a community garden started by schoolchildren in an empty lot in Harlem, New York, in 2011 that has grown into a network of gardens throughout the city.

On select days, complementary exhibition programming includes “The Art of the Table,” during which individual table artists engage with visitors in special activities such as demonstrations, group painting, or storytelling.

About the Exhibition Advisory Committee

The New York Botanical Garden engaged advisors with expertise in documenting recipes and food histories, edible gardening past and present, food justice and food insecurity, global and local foodways, nutrition, the science of edible plants, and the visual arts to join a committee and participate in the development of Around the Table: Stories of the Foods We Love. Members include:

  • Toby Adams, Gregory Long Director of the Edible Academy, The New York Botanical Garden
  • Journei Manzayila Bimwala, leader and co-chair, Foodway at Concrete Plant Park
  • Garrett Broad, Ph.D., Associate Professor of Communications and Media Studies, Fordham University, and author of More Than Just Food: Food Justice and Community Change (University of California Press, 2016)
  • Kate Gardner Burt, Ph.D., R.D., assistant professor, DPD Director, and Undergraduate Program Director, the Dietetics, Foods, and Nutrition Program at Lehman College, City University of New York
  • Ursula Chanse, Director of Bronx Green-Up and Community Horticulture, The New York Botanical Garden
  • Winston Chiu, chef and co-founder, Rethink Food NYC, Inc.
  • Von Diaz, documentary producer, author of Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018), and recipe and essay contributor to The New York TimesThe Washington PostBon AppetitFood & WineEater, and Epicurious
  • Sheryll Durrant, urban farmer, educator, and food justice advocate; Food and Agriculture Coordinator for New Roots Community Farm, and resident manager of Kelly Street Garden in the South Bronx
  • Jessica B. Harris, Ph.D., Americaߣs leading expert on the food and foodways of the African Diaspora, author of 12 critically acclaimed cookbooks, and 2020 James Beard Lifetime Achievement Award recipient
  • Mohammed Mardah, chairman, the African Advisory Council to the Bronx Borough President, and co-founder and executive director of Africans Help Desk
  • Alex McAlvay, Ph.D., Kate E. Tode Assistant Curator in the Institute of Economic Botany, The New York Botanical Garden
  • Lauren Mohn, Ph.D., Visiting Assistant Professor of Environmental Studies, Swarthmore College
  • Dario Mohr, New York-based educator and interdisciplinary artist who creates interactive sanctuary experiences, and founder and director, AnkhLave Arts Alliance, Inc.
  • Gary Paul Nabhan, internationally celebrated nature writer, agrarian activist, and ethnobiologist who works to conserve the links between biodiversity and cultural diversity
  • Henry Obispo, founder and CEO of Born Juice and ReBORN Farms
  • Lina Puerta, mixed-media contemporary artist whose work has been exhibited at the Ford Foundation Gallery, El Museo del Barrio, Wave Hill, and 21c Museum Hotels, and who recently completed an artist residency and exhibition at the Sugar Hill Children’s Museum of Art & Storytelling
  • Michael Purugganan, Ph.D., Silver Professor of Biology and former Dean of Science at New York University

About The New York Botanical Garden

Founded in 1891, The New York Botanical Garden is the most comprehensive botanical garden in the world and an integral part of the cultural fabric of New York City, anchored in the Bronx. Visitors come to the Garden to connect with nature for joy, beauty, and respite, and for renowned plant-based exhibitions, music and dance, and poetry and lectures. Innovative children’s education programs promote environmental sustainability and nutrition awareness, graduate programs educate the next generation of botanists, while engaging classes inspire adults to remain lifelong learners. The 250-acre verdant landscape, which includes a 50-acre, old-growth forest, and the landmark Enid A. Haupt Conservatory support living collections of more than one million plants. Unparalleled resources are also held in the LuEsther T. Mertz Library, the world’s most important botanical and horticultural library with 11 million archival items spanning ten centuries, and William and Lynda Steere Herbarium, the largest in the Western Hemisphere with 7.8 million plant and fungal specimens. Committed to protecting the planet’s biodiversity and natural resources, Garden scientists work on-site in cutting-edge molecular labs and in areas worldwide where biodiversity is most at risk.

For more information about and to purchase tickets for Around the Table: Stories of the Foods We Love, please go HERE.

Chef Adrianne Calvo headshot image via Adrianne Calvo for use by 360 Magazine

Chef Adrianne Calvo

Highly acclaimed chef, author, television personality and YouTube host Adrianne Calvo embodies the essence of the American dream. Opening her very own restaurant at the age of 22, she has become a living legend and a source of inspiration for those wanting to follow in her footsteps.

Receiving smashing success with her first venture, Chef Adrianne has since branched out with an array of restaurants, has been named Miami New Times Best Chef, appeared on an array of Food Network shows and is the youngest professional to cook for the United Nations.

During April of 2007, Chef Adrianne opened her first restaurant, Chef Adrianne’s Vineyard Restaurant and Bar, also referred to as “Chef Adrianne’s.” Having graduated from Johnson and Wales University with a Bachelor of Arts in 2004, the new restaurant was a risky decision, but it sure did pay off. Swiftly, the restaurant grew and gained widespread notarization due to Chef Adrianne’s signature Maximum Flavor.

Guests and Critics alike fell in love with her cooking; and Chef Adrianne’s was awarded Best Restaurant by Miami New Times’ Readers’ Choice Awards in 2014 and 2017. Continuing to receive praise by being named one of the 17 Most Important Restaurants in Miami by Thrillist, Chef Adrianne was only just beginning her career.

Chef Adrianne has cooked for the United Nations and its ambassadors, competed on Chopped and Beat Bobby Flay via Food Network and has been acknowledged for her cooking in Bon Appétit, Better Homes & Gardens, USA Today and Saveur.

Her passion for the culinary world and spirit of adventure inspired her to launch Emmy Nominated YouTube series “Searching for Maximum Flavor,” which has been nominated for an Emmy Award. In the show, Chef Adrianne meets with creators while reviewing iconic dishes and adding in her namesake Maximum Flavor.

360 had the opportunity to chat with Chef Adrianne about her success thus far, what made her interested in becoming a chef, and what we can expect to come in the future.

Q: When did you start dabbling in cooking and when did you know you wanted to pursue a career in the field?

A: I have always loved food. I used to come home from school and watch Great Chefs of The World, followed by more cooking shows. But at that time, I thought I wanted to be a journalist. Watching cooking shows was just entertaining until my junior year of high school. I was placed in home ec by mistake, and I had to wait two weeks for schedule to change. During those two weeks, Johnson and Wales University came to do a demo and talk about how they’re the leading culinary school. It was what I call the lightning strike. From then on, I knew I wanted to be a chef.

Q: What was the most difficult part in opening your own restaurant at such a young age?

A: 22 is too young to open anything much less a restaurant. Restaurants are equally demanding as they are rewarding (if successful). I didn’t have normal 20’s. I didn’t have my first real drink till I was 25. I didn’t go on a vacation for 8 years and I spent every day working the line for 11 years straight. I had to stay focused and determined. Looking back at that exchange to where I am today, it was all worth it.

Q: What has it been like receiving so much praise from critics, social media all the way to your beloved customers?

It’s a beautiful thing. I thank God for it every day. I believe I don’t deserve it which is why I keep working harder and harder. This industry doesn’t stop. And want to feel like have earned their love.

Q: How did the pandemic affect your businesses?

A: Thank the good Lord, our loyal customers kept us afloat doing take out.

Q: Tell us a little bit more about your signature maximum flavor.

A: When I decided to go to culinary school, I entered culinary competitions to raise money for college. I started winning, a year later I kept winning. By this time, the judges were talking amongst themselves about how I was winning. The answer was – Flavor. One judge advised me to write a cookbook with all my winning recipes. I took his advice and thus was born my first cookbook, ‘MAXIMUM FLAVOR,’ making me the youngest cookbook author at the time. That lead me to be on the Montel Williams show. He held my cookbook in the air and told his audience and all of the country glued to their TV screens, that they had to buy my cookbook because the scallop recipe he tried from [the book] changed him. He spent all his life hating scallops until he had them Maximum Flavor Style. The book sold like crazy.

Q: Tell us about “Baked,” one of your newest concepts, and what more we can expect from this expansion.

A: Baked by Chef Adrianne started as a Bakehouse I acquired to make bread and desserts for all my restaurants- an internal operation. I’ve always been in love with everything from scratch. I think you can just tell when something is made by hand, or chemically doused. I could buy desserts from any vendor and just defrost, slice, and throw on a plate. But that’s not Maximum Flavor. I am currently working with GoldBelly on a national direct to consumer campaign.

Q: What can we expect next from Chef Adrianne?

A: God willing, I hope to expand my wine label “A Family Vineyards.” After the wild success of “A Cabernet,” I think a Rose’ or Sauvi B is next.  

Article by: McKinley Franklin