Podcasts about unilever food solutions

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Hot weather, stew cooking, more cowboy stories, pizzas, dishes Paul's most proud of and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Salty beer, Clarkson's Farm, Unilever food judging, new ovens, wood fire cooking, consultancy and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Que tal inovar no cardápio de festa junina e surpreender seus clientes sem deixar de lado a tradição? Batemos um papo com o chef Igor Mochizuki, da Unilever Food Solutions (@unileverfoosolutions.br), que compartilhou ideias para quem trabalha com alimentação se destacar da concorrência no período junino. Confira mais dicas e conheça os cursos gratuitos da Academia Assaí para se destacar ainda mais no mercado de alimentação: academiaassai.com.br

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Cookies, Eating at Sow, BBQ's, Fajitas, Aktar at The Catey's and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: The Royal Oak at Whatcote, Lily, The Woodsman, The World Food Photography Awards, basic bitch dishes, changing your menus and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: The reaction to Salt closing, Paul's trip to Ireland, Cows, Knife Edge: Chasing Michelin Stars on Apple TV+, the theatre of restaurants, naughty customers and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up over coffee in the centre of Stratford Upon Avon. This week: Paul talks through the closing of Salt Restaurant. Thomas Keller's Chef's Table Netflix episode review, nepo-chefs, basic food and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Jamie Oliver's Chefs Table Netflix episode review, Dishes Paul's not yet tried, Wotsits, Ovens, Lamb  and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Borderless Cuisine, fusion food, Easter eggs, Roast lamb, sandwich fillings, food influencers/reviewers and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Catey's Nominations 2025, Birria stews, Salt & Malt Bristol, Britain's favourite cocktails and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Catey's judging, Humble/lavish pairings, kitchen smells, cooking in NYC with Sat Bains and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Simon at The Devonshire, Indonesian cuisine, Tunworth Cheese, Full Englishes and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Coffee clarification, elevated street food, more snacks, perfect UK 5 course dinner, knives and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: What coffee is what? Toasties, Unilever Food Solutions partnership, future menus, food you'd happily never eat again and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kali ini, Chef Gungun Handayana, Executive Chef Unilever Food Solutions, datang ke podcast. Kita akan membahas fenomena hal apa saja yang perlu dipersiapkan pelaku industri untuk menyambut Ramadhan di tahun ini. Selain itu, Chef Gungun akan menceritakan menariknya fenomena War Takjil di tahun 2024 lalu sambil menunjukkan beraga fakta mengenai pola konsumsi masyarakat Indonesia menjelang bulan Ramadhan. Podcast ini merupakan kolaborasi antara Ray Janson Radio dengan Unilever Food Solutions. Tonton video selengkapnya di #RayJansonRadio Untuk informasi lebih lanjut mengenai rekomendasi menu di bulan Ramadhan, kunjungi https://www.unileverfoodsolutions.co.id/id/inspirasi-chef/menubukberfavorite.html  #477 MENYAMBUT RAMADHAN 2025: RESTORAN HARUS SIAP! WITH CHEF GUNGUN HANDAYANA | RAY JANSONRADIO Enjoy the show! Instagram: Chef Gungun Handayana: https://www.instagram.com/chefgungun_handayana/ Unilever Food Solutions: https://www.instagram.com/unileverfoodsolutionsid/  DON'T FORGET TO LIKE AND SUBSCRIBE! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #ChefPodcast #Indonesia #RekomendasiRamadhan #Ramadhan2025 #Unileverfoodsolutions

Chef Rudy Smith, corporate chef at Unilever Food Solutions, reflects on London's plant-forward restaurant scene. He thinks that American chefs can learn a lot about better integrating plant-forward dishes into our menus and employing a greater level of skill and technique in vegetable prep like the Brits do. Watch the full documentary and find recipes here!

Sono tante le novità 2024 di Carte D'Or Professional, il brand di Unilever Food Solutions per la ristorazione. Si ampliano infatti la gamma di Topping Carte D'Or con i nuovi irresistibili gusti Caramello Salato e Limone e quella di Mousse Carte D'Or con le gustose varianti Mousse al Mango e Mousse al Lampone.

Unilever Food Solutions  presenta due nuovi prodotti 100% plant- based per la ristorazione professionale: Crispy NoChicken Burger e Vegan Hellmann's

This week on Menu Talk, your hosts, Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, caught their breath after a whirlwind long weekend at the National Restaurant Association Show in Chicago, and they shared insights into what they saw and tasted there. Pat was struck by the prevalence of cardamom on the show floor, including in an Indian lassi and a new soda flavor from Tractor Beverage Co. Bret noticed sprouted coffee, green coffee that is treated with moisture, time, and controlled temperature so that it sprouts, resulting in coffee that is lower in acid and less bitter. Their colleagues at the show came across a wide variety of boba drinks, but Pat and Bret were more struck by the presence of caviar and caviar-like items, like Australian finger limes with pulp that bursts in a way similar to good fish roe, and other popping spherical food, such as encapsulated and flavored fortified fish broth that provided a lower-cost option for attractive presentations. Caviar has become an increasingly popular embellishment at full-service restaurants, even in fairly casual venues. Pat also sampled dulse, a seaweed that she said tastes like caviar. Restaurant Show attendees also often get invited to other events in Chicago, especially if they're members of the media, and Pat and Bret both attended one by Unilever Food Solutions at fine-dining restaurant Esmé, where they were presented with a multicourse meal that, apart from being beautiful, interactive and delicious, represented some of the broad trends that Unilever explained to the guests. And finally Bret played clips from his interview with Nathan Myhrvold, author of the food encyclopedia “Modernist Cuisine” and subsequent books, including his latest, “Modernist Bread at Home,” co-written with Francisco Migoya. Myhrvold debunked some common myths about bread baking, and our hosts learned that over-proofed bread doesn't need to be thrown away: It can be saved. Listen to the podcast to find out how.

Jiimena Solís, Gerente de chef de Unilever Food Solutions @mixeconomico 27-5-2024

This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make this healthy comfort food packed with umami, and how he changes toppings based on seasonally available produce. Get the Silken Tofu Bowl recipe here!

A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this tlayuda topped with pureed black beans, chiles, fermented fennel, arugula, and smoked mushrooms. This Mexican dish offers a delicious balance of smoky, earthy, and creamy flavors. Get the Black Bean Tlayuda recipe here!

This vegetable-packed kimchi bowl features a range of flavors from smoky and savory, to spicy and tangy. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he tops smoked farro pilaf with spicy, tangy cabbage and carrot kimchi, and a rich poached egg. This dish makes a satisfying and hearty meal. Get the Kimchi Bowl recipe here!  

These roasted carrot tamales are a delicious and comforting. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for bringing out the earthy and sweet flavor of the carrots. He makes the masa with carrot broth, fills the tamales with roasted carrots and chiles, and serves the tamales with a carrot and habañero coulis. Get the Roasted Carrot Tamales recipe here!

Dopo la presentazione del rapporto annuale “Future Menus 2024”, che ha fornito una prospettiva globale sulle tendenze emergenti nella ristorazione, prende il via FOODART Collection – Il Menù del Futuro, il progetto formativo di Unilever Food Solutions, che approfondisce i trend più rilevanti in Italia e offre agli operatori del settore strumenti concreti per tradurli in un'offerta qualificata, innovativa e in grado di soddisfare un cliente sempre più esigente.

Roberta Merolli, Pastry Chef del ristorante 2 Stelle Michelin “Tre Olivi” di Paestum, è stata la protagonista dell'ultimo appuntamento dell'anno con “A casa di …”, il format live ideato da Unilever Food Solutions nell'ambito del progetto FOODART – Il Menù del Futuro.

Unilever Food Solutions presenta la gamma di Dessert Carte D'Or Professional Senza Glutine, per preparare i dolci classici della tradizione: Tiramisù, Panna Cotta, Crema Catalana, Mousse al Cioccolato, Sorbetto al Limone, Budino Cioccolato e Creme Caramel. Fa parte di Carte D'Or Professional anche lo Stacca Facile Senza Glutine e Senza Lattosio. Il Dessert Carte D'Or Professional Senza Glutine è un preparato pratico e veloce da utilizzare, che permette di contenere tempi, costi e sprechi nella preparazione, con una grande attenzione al food cost. Nello stesso tempo il prodotto garantisce un risultato finale eccellente, con la realizzazione di squisiti dolci della tradizione, tra i più amati dagli italiani, anche in assenza di personale dedicato alla pasticceria in cucina. Il Dessert Carte D'Or Professional Senza Glutine è inoltre estremamente versatile e permette una facile ricettazione e personalizzazione del dolce

Martedì 21 novembre alle ore 15.00 Giovanni Solofra, Chef del ristorante 2 Stelle Michelin “Tre Olivi” di Paestum, sarà il protagonista dell'ultimo appuntamento dell'anno con “A tu per tu con …” di FOODART – Il Menù del Futuro, i webinar in diretta streaming e on demand, pensati da Unilever Food Solutions e da Federazione Italiana Cuochi, che vedono come protagonisti importanti chef stellati partner del progetto.

Dopo la pausa estiva proseguono i webinar “A tu per tu con …” di FOODART – Il Menù del Futuro: 7 appuntamenti in diretta streaming e on demand, da qua a fine anno, pensati da Unilever Food Solutions e da Federazione Italiana Cuochi, che vedono come protagonisti importanti chef stellati partner del progetto: Chicco e Bobo Cerea, Tommaso Foglia, Roberta Merolli, Diego Rossi, Giovanni Solofra e Pierluca Ardito.

Unilever Food Solutions offre ai professionisti della ristorazione due prodotti alleati indispensabili per i piatti di pesce di questa estate. Maizena per gli antipasti di fritti e i secondi di pesce e Knorr Professional con il Fondo di Crostacei per lo chef che vuole arricchire il sapore di primi piatti di pesce e crostacei con un prodotto di qualità, facile da usare e sempre disponibile.

A recent 2022 GlobalData survey revealed that nearly 40% of Malaysians are either flexitarians or low meat eaters.To help the food service sector in Malaysia better address and tap into this trend, Unilever Food Solutions brought in The Vegetarian Butcher, allowing them to supply the F&B sector with plant-based solutions and ingredients. We speak to Dhillon Ng, Head of Country with Unilever Food Solutions to learn more about how they're supporting the food service industry and tap into this trend.

Unilever Food Solutions presenta le Salad Dressing di Hellmann's, brand storico nato nel 1905.Tre le referenze disponibili per il mondo della ristorazione per dare più gusto e rendere uniche le insalate estive: Salsa Caesar, Salsa Yogurt, Salsa Senape e Miele.Si tratta di condimenti premium, con ingredienti di alta qualità, dai sapori contemporanei e con la giusta cremosità. Subito pronti all'uso, ma anche facili da ricettare con erbe e spezie, permettono al professionista della ristorazione di diversificare la propria proposta di insalate classiche e di tendenza, con risultati sempre eccellenti.

 Farmers put their livelihoods on the line with each crop they plant, tend to and harvest. Now imagine 40% of that crop going into the trash instead of feeding hungry people. That's the unfortunate situation we're in with food waste in the US. But there's a push from multiple sectors to get the most out of every ounce of nutritious food American farmers grow. We'll explore the issue of food waste and how peanuts are part of the solution on the farm and on the plate through conversations with Valeri Lea of Sherman Moritz, Daniel Kurzrock of Upcycled Foods, Joanne Gendrano of Unilever Food Solutions and Alabama peanut farmer Thomas Adams.Show Notes: To learn more about food waste and what we've talked about on today's episode:Upcycled Foods Inc.: upcycledfoods.com USDA Food Waste FAQ's: usda.gov 5 Tips to Go Further with Food: Reduce Food Waste: 5 Tips 3 Creative Ideas to Tackle Food Waste: 3 Creative Ideas Naming Matters: Prompting Smaller Portions in an Online RCT: ajpmonline.org To learn more about peanuts and sustainability: Peanuts and Sustainability FAQs: FAQ The Peanut Podcast Episode 2: The New Frontier of Sustainability: Episode 2 Sustainable Snack Swaps: Snack SwapsEven Mother Earth Loves Peanuts: Mother Earth 3 Fast Facts About Peanuts and the Environment: Fast Facts Peanuts Are the Crop of Now: Crop of Now Plastic Straws and Peanut Seeds: Think Small for Big Impact: Straws & Seeds New Data Confirms Peanuts are More Water Efficient Than Ever: Peanuts and water  Sources:Feeding America – Food Waste and Food Rescue: feedingamerica.org Feed The Future's Commitment to Reducing Food Loss and Waste: feedingamerica.org Datassential – 2022 Trends Part I | 01.06.22: datassential.com EPA – 2019 Wasted Food Report: epa.gov Whole Foods Market Forecasts Top 10 Food Trends for 2021: media.wholefoodsmarket.com7 Food Waste Statistics Every Chef Should Know: blog.cambro.com

Unilever Food Solutions presenta Carte D'Or Tiramisù, il preparato per realizzare il dessert della tradizione, in modo facile, veloce e con la garanzia di risultati eccellenti.Si tratta di un prodotto estremamente pratico e affidabile per gusto, consistenza, perfetta anche dopo 24 ore, e affidabilità. Con vero mascarpone e uova pastorizzate, per una maggiore sicurezza alimentare, è un preparato senza glutine per soddisfare le esigenze di un numero crescente di clienti.Carte D'Or Tiramisù permette di contenere tempi, costi e sprechi nella preparazione. Nello stesso tempo il prodotto garantisce un risultato finale eccellente, anche in assenza di personale qualificato. Inoltre è estremamente versatile: è infatti sufficiente sostituire o diluire il latte con succo di frutta, purea di frutta, centrifughe o infusi per ricettare e personalizzare il dolce.

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this delicious and creamy Cauliflower Risotto with Seared Scallops. In place of traditional arborio rice, he uses cauliflower rice for a low carb twist on this classic dish. Adding LeGout® cream soup base brings a smooth, creamy texture and rich flavor to the risotto. Get the Cauliflower Risotto with Seared Scallops recipe here!    

Adobo is a Filipino dish made with meat, seafood, or vegetables braised in soy sauce, vinegar, herbs, garlic, bay leaves, and peppercorns. Chef Rudy Smith, corporate chef at Unilever Food Solutions, was inspired by this classic flavor profile to make a vegetarian twist on adobo with cauliflower and eggplant. The vegetables are braised in soy sauce, Knorr® Professional Liquid Concentrated Vegetable Base and vinegar and aromatics. Savory, sweet, and tart, your guests will love this Cauliflower and Eggplant Adobo. Get the Cauliflower and Eggplant Adobo recipe here!

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. For the base filling, the quinoa is cooked in Knorr® Professional Liquid Concentrated Vegetable Base for extra flavor, then tossed together with chopped roasted mushrooms and sautéed chopped walnuts. Get the Roasted Mushroom, Quinoa, and Walnut Filling recipe here!

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for building intense umami flavor for this delicious vegan Flatbread with Roasted Mushroom Sausage and Red Peppers. The vegan “sausage” is made with roasted mixed mushrooms, mixed with a dairy-free risotto made using Knorr® Professional Liquid Concentrated Vegetable Base. It's easiest to work with when the risotto is slightly overcooked and cooled. Meat lovers and vegans alike will love this flavor-packed pizza! Get the Flatbread with Roasted Mushroom Sausage and Red Peppers recipe here!  

Today we speak to one of the world's largest fast moving consumer goods companies Unilever.  While we may be fairly familiar with Unilever, our guest for today is Unilever Food Solutions, which is the dedicated professional foodservice business of Unilever operating in 76 countries around the world. But how does Unilever Food Solutions fit in the bigger picture for the FMCG giant? Also, what does Unilever's latest quarterly sales amid rising inflation mean for the subsidiary?  Aside from that, we also want to take a look at Unilever Food Solutions' recent First Menu Trends report, and what the findings mean for the subsidiary's product offerings in future.  On Under the Radar, Drive Time's finance presenter Chua Tian Tian sat down with Angeline Tan, Head of Country, Unilever Food Solutions (Singapore) for more.See omnystudio.com/listener for privacy information.

Inside the Plant-Forward Kitchen: LA and Bay Area is the first edition of a new video education series from The Culinary Institute of America and Unilever Food Solutions, a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this volume, we explore the markets and farms, kitchens and restaurants of Los Angeles and the San Francisco Bay Area. We talk to Wolfgang Puck, Chef Suzanne Goin of A.O.C., Kismet, Cafe Gratitude, Malibu Farm Restaurant, three-Michelin-star Chef Kyle Connaughton of SingleThread Farm and Chef Heena Patel of Besharam in San Francisco. Watch the full documentary and find plant-forward recipes here!

Maizena, brand storico, universalmente riconosciuto nelle cucine professionali come eccellente Amido di Mais, è oggi una gamma completa di 5 prodotti versatili e gluten free. La stessa garanzia di qualità di sempre, estesa a nuove referenze, sviluppate dagli Chef per gli Chef, per applicazioni diverse: Maizena Amido di Mais, Maizena Amido di Riso e i 3 innovativi Mix Maizena per panatura subito pronta nelle varianti 3 in 1, Mediterranea e Gratin. Unilever Food Solutions mette a disposizione degli operatori della ristorazione anche il Ricettario Maizena con tante gustose ricette gluten free per sperimentare la qualità unica dei nuovi prodotti e la loro versatilità.

Anche in cucina si può e si deve essere sostenibili; evitare gli sprechi, ridurre gli imballaggi e optare per una filiera di approvvigionamento più corta. Lo chef del futuro deve pensare alla sostenibilità ambientale che è poi economica, gestionale e culturale. Una cucina realmente sostenibile genera ricadute virtuose che superano la filiera e coinvolgono territori e consumatori.All'interno del progetto “Food Art III: lo Chef del Futuro”, che esplora i bisogni e le sfide future dello chef, Unilever Food Solutions propone, in collaborazione con Federazione Italiana Cuochi, un approfondimento proprio sul tema Food Waste, attraverso una guida e dei live webinar. 

Unilever Food Solutions presenta la gamma di brodi Knorr Professional, brand storico dal 1838.Rinnovata nelle ricette e nel packaging, la gamma, con le sue 15 referenze, rappresenta la più ampia e completa proposta di brodi studiati dagli chef per gli chef, per soddisfare tutte le esigenze della cucina professionale e ogni tipologia di ristorazione: dal ristorante con uno stile di cucina contemporaneo, che vuole naturalità e sperimentazione, a quello tradizionale che predilige piatti classici per tutti, al catering & banqueting, che deve coniugare grandi numeri, convenienza e qualità.

Il progetto FoodArt, programma completo di formazione continua e ispirazione degli chef promosso da Unilever Food Solutions in collaborazione con Federazione Italiana Cuochi, oggi alla sua terza edizione, riprende dopo la pausa estiva con un ricco calendario di eventi online a partire dal 4 ottobre.FoodArt III: lo Chef del Futuro si sviluppa intorno a diversi temi. Esplora, infatti i nuovi bisogni dello chef che si prepara alle sfide future e fornisce soluzioni e strumenti per affrontarle con successo, anche grazie al contributo di professionisti ed esperti nelle aree individuate come cruciali per chi oggi opera nel mondo della ristorazione: Full Costing, Healthy Eating, Food Waste e Digital Capabilities.

È disponibile da questo mese la guida Healthy Eating del progetto “FoodArt: lo Chef del futuro” di Unilever Food Solutions, scaricabile in versione digitale dal sito www.unileverfoodsolutions.it. Una raccolta inedita di interviste a chef, nutrizionisti e consulenti nel mondo della ristorazione, approfondimenti sui trend legati all'alimentazione sana, completa da un punto di vista nutrizionale e sostenibile e tante ricette originali per fornire spunti utili e “healthy” da includere nel menu.

When Elana Winchester joined the #fairkitchens initiative, she saw an opportunity to work for a more resilient and sustainable food service and hospitality industry. She's North America's ambassador for #fairkitchens and a Content Specialist at Unilever Food Solutions. She joins this week's show to share details about the initiative.   Research showed that this industry isn't thriving and will fail if it continues, and change will create a healthier culture that, in turn, makes for a more beneficial business. The mission is to value people, companies, and communities to create a healthy, positive kitchen culture where no meal comes at a cost to someone's wellbeing. The message opens up conversations about unsustainable working conditions; it recognizes these issues and then works toward solutions.

De spagaat tussen lange- en kortetermijndenken en de neiging om alles te prioriteren. Hoe ruilen we kortzichtigheid in voor langetermijndenken? Welke doelen streven we na en hoe wil je als leider herinnerd worden? Welke verantwoordelijkheid dien je te nemen als leider? In deze podcast gaan Jempi Moens en Harry Brouwer hier het gesprek over aan. Ze praten daarbij over onderwerpen als preventie, gezondheid, en duurzaamheid, en gaan in gesprek over de thema's ‘De tirannie van het NU' en ‘Van groeien naar bloeien', en dat in de context van leiderschap.

Passionate, creative, and undeniably driven, Kyla Tuori's culinary career began at the highly acclaimed professional chef school George Brown College. Starting her career in fine dining coupled with a marketing background from University of Guelph, made Unilever Food Solutions an ideal fit.What began as an internship evolved into a career with the prestigious company, and the opportunity to work amongst Unilever's talented and experienced chefs throughout North America and the Globe.Through Chef Tuori's, almost decade long career with Unilever, she has been the recipient of the OHI's Top 30 Under 30 Award, affiliated with a variety of Culinary associations, and on the advisory board of charitable organizations, such as Community Outreach/Second Chance, which changes the lives of people in need by creating reliable connections and opportunities.

Why are Bowls important in the Canadian foodservice market? Find out on this episode of "Learning Something NEW With Unilever". The Team @ Unilever takes over the SVK Network with Chef Kyla to show you ideas and insights into building bowls for your restaurant. Cost savings and profits are everywhere!!!

¡Feliz inicio de semana! ☀ seleccionamos los artículos más destacados de esta semana y resumimos 5 noticias en 1 minuto⏱️ Noticia número 5 Según Checkout.com, el 63% de los consumidores espera comprar con más frecuencia en redes sociales este año Noticia número 4 Amazon sigue la tendencia plant-based y lanza su propia gama de productos a base de proteína vegetal. Una decena de productos que incluye nuggets y albóndigas! Noticia número 3 Red Bull se va a estrenar en el mundo de los NFTs con la idea de vincularlos a beneficios en el mundo real! Noticia número 2 Álvaro López Mardones, manager de Unilever Food Solutions, apunta a un objetivo de facturar 1.000€ millones con productos plant-based gracias a sus marcas! Noticia número 1 IKEA revisita la teletienda con su canal de “live shopping” con el fin de presentar en directo sus productos y ofrecer a sus clientes la posibilidad de interactuar con el presentador. Gracias y hasta la semana que viene #amazon #unilever #plantbased #liveshopping #NFT --- Send in a voice message: https://anchor.fm/microposcast/message

Join The Seven Million Bikes Community.Jovel Chan has made a big impression in Saigon in a short time, but she is no overnight success, having worked in the food and beverage industry since she was 14. It is her passion and her life and it shines through.Jovel is a food marketer, writer and industry speaker who has a decade of working, living and eating across Europe, Asia and the Middle East. She has held the head of marketing roles in more than 50 restaurants across 10 countries.Today, she is the founder of Vietnam's only-dedicated F&B industry blog and podcast, is regularly featured in the media and speaks at industry conferences and workshops.Her blog (www.jovelchan.com) has blown up quickly in Saigon after a flurry of engaging articles about the local scene. She shares the latest industry news and happenings, trends, opinions and interviews with key opinion leaders from places like Mondelez Kinh Do, Unilever Food Solutions and BAEMIN.Her words have been featured in Vietcetera, Vietnam Plus, e27 and Destinations of the World News and she can often be seen speaking at industry conferences (Reimagine: Halal in Asia 2020 APAC) and universities (National Economics University and VinUniversity in Vietnam) or conducting industry workshops and webinars in Vietnam and Southeast Asia.For anyone who follows Jovel on social media you will know how candid she is about her mental health and how she deals with this. Jovel's openness to breaking down stigmas around mental health is refreshing. She has come a long way on her journey and speaks candidly with her followers about how she went from seeing herself as "the crazy lady on the train" to an empowered mental health advocate."This episode dives further into her daily health practices, how she got into the industry and what's next in the Saigon food and beverage scene after a gruelling lockdown.Follow Jovel on Instagram and check out her blog at www.jovelchan.comSeason 7 is sponsored by Blue Dragon's Children's Foundation and Saigon Children's Foundation. Please donate if you are in a position to.Follow us on Facebook.Buy us a coffee.-------------------Theme music composed by Lewis Wright.Main Cover Art designed by Niall Mackay and Le Nguyen.Episode art designed by Niall Mackay, with pictures supplied by guests and used with permission.Support the show (https://www.patreon.com/SevenMillionBikes)

Join The CommunityJovel Chan has made a big impression in Saigon in a short time, but she is no overnight success, having worked in the food and beverage industry since she was 14. It is her passion and her life and it shines through.Jovel is a food marketer, writer and industry speaker who has a decade of working, living and eating across Europe, Asia and the Middle East. She has held the head of marketing roles in more than 50 restaurants across 10 countries.Today, she is the founder of Vietnam's only-dedicated F&B industry blog and podcast, is regularly featured in the media and speaks at industry conferences and workshops.Her blog (www.jovelchan.com) has blown up quickly in Saigon after a flurry of engaging articles about the local scene. She shares the latest industry news and happenings, trends, opinions and interviews with key opinion leaders from places like Mondelez Kinh Do, Unilever Food Solutions and BAEMIN. Her words have been featured in Vietcetera, Vietnam Plus, e27 and Destinations of the World News and she can often be seen speaking at industry conferences (Reimagine: Halal in Asia 2020 APAC) and universities (National Economics University and VinUniversity in Vietnam) or conducting industry workshops and webinars in Vietnam and Southeast Asia. For anyone who follows Jovel on social media you will know how candid she is about her mental health and how she deals with this. Jovel's openness to breaking down stigmas around mental health is refreshing. She has come a long way on her journey and speaks candidly with her followers about how she went from seeing herself as "the crazy lady on the train" to an empowered mental health advocate."This episode dives further into her daily health practices, how she got into the industry and what's next in the Saigon food and beverage scene after a gruelling lockdown.Follow Jovel on Instagram and check out her blog at www.jovelchan.comSeason 7 is sponsored by Blue Dragon's Children's Foundation and Saigon Children's Foundation. Please donate if you are in a position to.Follow us on Facebook.Buy us a coffee.-------------------Theme music composed by Lewis Wright.Main Cover Art designed by Niall Mackay and Le Nguyen.Episode art designed by Niall Mackay, with pictures supplied by guests and used with permission.Support the show (https://www.patreon.com/SevenMillionBikes)

Join The Seven Million Bikes Community.Jovel Chan is a food marketer, writer and industry speaker who has a decade of working, living and eating across Europe, Asia and the Middle East, and has managed more than 50 restaurants in 10 countries in Head of Marketing roles.Today, she is the founder of Vietnam's only-dedicated F&B industry blog and podcast, is regularly featured in the media and speaks at industry conferences and workshops.Her blog has blown up quickly in Saigon after a flurry of engaging articles about the local scene. She shares the latest industry news and happenings, trends, opinions and interviews with key opinion leaders from places like Mondelez Kinh Do, Unilever Food Solutions and BAEMIN. Her words have been featured in Vietcetera, Vietnam Plus, e27 and Destinations of the World News and she can often be seen speaking at industry conferences (Reimagine: Halal in Asia 2020 APAC) and universities (National Economics University and VinUniversity in Vietnam) or conducting industry workshops and webinars in Vietnam and Southeast Asia.For anyone who follows Jovel on social media you will know she is candidly open about her mental health and how she deals with this. It is refreshing to see such openess to normalise something so common, on something that has been stigmatised to the point when Jovel had her first panic attack she was scared about being a “crazy lady on the train” and being sent to a hospital. We talk about this, how she got into the industry and what's next in the Saigon food and beverage scene after a gruelling lockdown where some didn't survive.Follow Jovel on Instagram and check out her blog at www.jovelchan.comSeason 7 is sponsored by Blue Dragon's Children's Foundation and Saigon Children's Foundation. Please donate if you are in a position to.Follow us on Facebook.Buy us a coffee.-------------------Theme music composed by Lewis Wright.Main Cover Art designed by Niall Mackay and Le Nguyen.Episode art designed by Niall Mackay, with pictures supplied by guests and used with permission.Support the show (https://www.patreon.com/SevenMillionBikes)

Wings are a winning item on a menu, and the trick is to make them stand out. These Smoky Honey Citrus Chicken Wings have a delicious smoky-sweet flavor that shines with a subtle citrus tang. Einav Gefen, corporate executive chef at Unilever Food Solutions adds Knorr® Professional Intense Flavor Citrus Fresh and Knorr® Professional Intense Flavor Charred Chili Heat. These Knorr Professional Intense Flavors are easy to use and add great flavor. Enjoy! Get BBQ recipes and watch the full series here!

This dish offers a twist on traditional corn-on-the-cob. This quick and easy-to-make recipe captures the sweet and smoky flavors of flame-grilled corn-on-the-cob, known in Mexico as “Elotes”. Einav Gefen, corporate executive chef at Unilever Food Solutions combines Hellmann's Real Mayonnaise, cilantro, green onions, garlic, New Mexican Chili Powder, Pimenton, cumin, Knorr Professional Intense Flavor Citrus Fresh and Knorr Professional Intense Flavor Charred Chili Heat in a bowl. The Knorr Professional Intense Flavor Citrus Fresh adds a refreshing citrus flavor and the Charred Chile Heat adds the perfect level of spice. Get BBQ recipes and watch the full series here!

Looking for plant-based BBQ recipes? Here's a bold, flavor-packed recipe for fire-roasted kohlrabi served with a salad of tomatoes and feta cheese and drizzled with a tangy lemon za'atar dressing. Einav Gefen, corporate executive chef at Unilever Food Solutions drizzles Hellmann's Lemon Za'atar Dressing over the kohlrabi and tomatoes to add a citrusy, Middle Eastern flavor profile. Get BBQ recipes and watch the full series here!

MINDSET PER CAMBIARE.Mai come in questo momento diventa essenziale la velocità con cui organizzazioni, aziende, persone sapranno comprendere i nuovi scenari e fare il necessario percorso di Change Management “adattivo”. Non è una scelta “libera” piuttosto una pressione esogena che dovrà fare i conti con il “mindset” che le persone hanno, e con la flessibilità con cui lo stesso dovrà mutare per cambiare, sopravvivere e tornare a prosperare.Conduce Stefano Santori, Business Coach e Trainer.Introduce il Prof. Alessio Roberti, Editore, Coach, Trainer, Imprenditore.Intervengono:Fulvio Guarneri, UNILEVER Italia; Guido Stratta, ENEL; Gianluca D'Apollonio, AVIS BUDGET Group; Gianfranco Chimirri, UNILEVER Food Solutions; Serena Apicella, PERONI; Roberto Busso, GABETTI; Massimo Macarti, CANON Italia; Mirko Vaira, CAMBREX.Per collaborare come Speaker e Partner agli eventi di Comunicazione Italiana: marketing@comunicazioneitaliana.it

Neste segundo episódio do Lideranças Femininas no Foodservice, contamos com a presença de Camille Lau, gerente de Marketing da Unilever Food Solutions. Em um bate-papo com Simone Galante, fundadora e CEO da Galunion, Camille compartilha conosco como uniu seu propósito de vida vegetariana à sua carreira para o desenvolvimento de um novo produto na indústria, além de comentar sobre tudo o que aprendeu em seus anos de experiência, enquanto mulher, no setor. --- Send in a voice message: https://anchor.fm/galunion-foodservice/message

Ochazuke is a Japanese dish traditionally made with steamed rice and an assortment of savory ingredients submerged in green tea. Einav Gefen, corporate executive chef at Unilever Food Solutions shows us how to make this Multigrain Ochazuke with Pickled Shiitake Mushrooms, Sesame Spinach, and a Poached Egg served with an Umami Miso Mushroom Dashi. Using Knorr Professional Intense Flavor Miso Umami adds a delicious, savory depth of flavor to the broth. Get the recipe at: https://www.plantforwardkitchen.org/recipe/multigrain-ochazuke

Carlos Madeira, Portugal Corporate Executive Chef and Einav Gefen, North America Corporate Executive Chef at Unilever Food Solutions show us how to make Portuguese Seafood and Rice Stew. Chef Madeira makes a flavorful broth with shrimp shells, tomatoes, white wine and Knorr Seafood Base, and adds clams, shrimp, lobster, and rice. Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

Carlos Madeira, Portugal Corporate Executive Chef and Einav Gefen, North America Corporate Executive Chef at Unilever Food Solutions make a classic Portuguese dish, Bacalhau zé do pipo or Roasted Cod with Mashed Potatoes and Hellman's Mayonnaise. Chef Madeira layers the mashed potatoes, sautéed onions, and roasted cod in a baking dish, then tops each piece of fish with Hellman's Mayonnaise. He bakes the dish until the mayonnaise is beautifully browned, then adds a garnish of olives. Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

A convidada, que acumula mais de sete anos de experiência em empresas de alimentos com foco no setor de Food Service é publicitária e pós-graduada em Gestão de Negócios. Camille foi responsável por diversos projetos de inovação durante sua trajetória por indústrias de bens de consumo, é apaixonada pelo poder transformador do alimento e acredita que a indústria tem um papel fundamental para acelerar essa transformação.

Thu, 23 Jul 2020 03:00:00 +0000 https://leitwolf-podcast.podigee.io/138-hanneke-faber-president-global-foods-refreshment-at-unilever-interview 253c8123-69d7-4b6f-8839-ace1b7c02447 #139 In todays Leitwolf Podcast I have the huge pleasure to welcome Hanneke Faber. Hanneke was appointed President, Foods & Refreshment on 1 May 2019. In this role she is responsible for Unilever's ice cream, tea and Foods categories globally, including Unilever Food Solutions. Welcome Hanneke! Have fun! ––– You like the Leitwolf Leadership Podcast? Then please rate it with a star rating and review in iTunes. This helps us to further improve this Leitwolf podcast. It also makes it more visible to people in your circle of friends or colleagues:http://bit.ly/SH-review   Would you like solid tips or support on how to implement good leadership in your company? Then please get in touch with me and let's have a phone conversation for free: homeister@stefan-homeister-leadership.com   // LINKEDIN » bit.ly/leitwolf-linkedin«     // WEBSITE » stefan-homeister-leadership.com«       ® 2017 STEFAN HOMEISTER LEITWOLF ALL RIGHTS RESERVE 138 full #139 no Stefan Homeister: Gutes Führen muss man und kann man lernen (inspiriert von: Sven Lorenz, McKin

Welcome to this week's episode of The Mindset Mentor Meets Podcast which hears Angela interviewing Hanneke Faber, President of Foods and Refreshment at Unilever. About our guest Hanneke was appointed President, Foods & Refreshment on 1 May 2019. In this role she is responsible for Unilever's ice cream, tea and Foods categories globally, including Unilever Food Solutions. She remains a member of the Unilever Executive. Hanneke joined Unilever in January 2018 as President of Europe and member of the Unilever Executive. In this role, she delivered strong results and accelerated the digitisation of our European business. Hanneke spent most of her career in the FMCG and retail industry. Prior to joining Unilever, she worked at Royal Ahold Delhaize as Chief E-commerce and Innovation Officer, and member of the Executive Committee playing a key role in accelerating the company's e-commerce business. Between 2013 and 2016, she was Chief Commercial Officer & Member of the Executive Committee of Royal Ahold responsible for e-commerce, digital, innovation and customer branding. Hanneke started her career at Procter & Gamble where she became Vice President and global leader of three of P&G's top brands with a presence in over 180 countries. Hanneke holds a Bachelor of Journalism and Master of Business Administration from the University of Houston in the US. Since 2016 she serves as a member of Bayer AG's Supervisory Board. She is also a member of the Advisory Board of Leading Executives Advancing Diversity (LEAD). Hanneke speaks Dutch, English, French, German and Greek. She has lived and worked in the US, Greece, Switzerland and the Netherlands. She is married and has three children. About the show  Hanneke talks about finding the courage to move her and family to different countries to pursue her career and how she and they have adapted to this, becoming more resilient as a result.   We discuss purpose and how strongly she feels this at Unilever and how she and her colleagues are committed to taking decisive action around climate change as well as the empathic leadership they are demonstrating through the pandemic.  Her passion for diving as a young girl has taught her many transferable skills and she talks openly about handling adversity and being willing to lean into vulnerability, as well as how she juggles the balls as a career woman, wife and mum. An inspirational listen. Find out more about Unilever: http://www.unilever.com About the Host Angela Cox, Mindset Mentor is an award-winning behavioural change life coach and holds a PG Cert in Psychology and Neuroscience of Mental Health. She works with leaders and professionals helping them to stop being stuck, build the belief and unleash their absolute potential. To find out more about working with Angela visit http://www.angela-cox.co.uk To follow on social media http://www.linkedin.com/in/angelacoxmindsetmentor http://www.instagram.com/mindset_mentor_angela_cox http://www.facebook.com/mindsetmentorangelacox You can purchase Angela's book, Enough here... https://www.amazon.co.uk/Enough-proves-achieve-anything-believe-ebook/dp/B07D3RZH8J/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=1585036301&sr=8-4

Um mês após o início da pandemia do COVID-19 no Brasil, já observamos grandes mudanças nas formas de consumo. Com as pessoas em casa e os estabelecimentos fechados, o Delivery foi a forma de manter algum volume de venda e garantir faturamento, entretanto, mesmo com esse movimento, os restaurantes tiveram uma queda drástica em suas vendas. Aqueles que não são especialistas em Delivery, amargam uma queda bem considerável nas vendas, se ainda não fecharam as portas. Entender dos custos, resultados e seus impactos, são ainda mais necessários nesse momento, bem como reavaliar seus processos operacionais e reestrutura-los para ajudar a trazer resultado mais rápido no “novo normal”, o qual viveremos com a reabertura do mercado! Em nosso terceiro episódio, Rafael Cunha, consultor de operações da Galunion, junto com Camille Lau, Gerente de Marketing da Unilever Food Solutions e Estevan Rabelo, Diretor Comercial da Middelby participam deste bate-papo super inspirador para você, operador ou dono de restaurante, a pensar na otimização e adequação do seu negócio para esse momento. Quer saber mais? Fique conosco! --- Send in a voice message: https://anchor.fm/galunion-foodservice/message

Unilever Food Solutions is one of the world's leading food service manufacturers and suppliers, operating in more than 75 countries with market leading brands including Hellmann's, Continental, Streets, Lipton, T2 and Ben & Jerry's. Managing Director, Yezdi Daruwalla oversees the Australian and New Zealand operations of the company and has been with the business for 29 years. He's a trained chef and has worked with hospitality groups in India, Switzerland, Australia and Ireland.

Ações de marketing nunca fizeram tanto sentido em um mercado que está precisando se adaptar a uma nova realidade. . Para falar sobre o tema, neste episódio você confere a entrevista com dois especialistas: . ✔️Júlio Camargo, consultor de marketing da Galunion ✔️Camille Lau, gerente de marketing da Unilever Food Solutions . Juntos somos mais fortes! @fispaltecnologia @fispalfoodservice @tecnocarne @fisouthamerica . https://emojiterra.com/pt/dedo-para-direita/ (

Einav Gefen, corporate executive chef for Unilever Food Solutions talks about the adaptation of Baja's cuisine on menus in San Diego. With visits to San Diego hot spots Romesco restaurant, Corazón de Torta, and Galaxy Taco, she reflects on respect for Baja's ingredients and culinary authenticity.

Chef Diego Hernandez from Corazón de Tierra in Valle de Guadalupe, talks about working with the bounty of Baja's products, and growing his own vegetables at his farm. He shows Einav Gefen, corporate executive chef at Unilever Food Solutions his dish of Roasted Beets with Garlic Sauce, Dried Hibiscus, Sheep's Milk Cheese, Hollyhock Petals, and Gremolata. Next he prepares Abalone with Roasted Celery Root and White Mole. The mole is made from sous vide daikon, beef fat, rosemary, marjoram, soaked fresh almonds, and serrano chiles.

Chef Sheyla Alvarado at TrasLomita talks about creating the quintessential smoky flavors of Baja cuisine. She starts by showing Einav Gefen, corporate executive chef of Unilever Food Solutions how to make Black Aguachile from charred onion, serrano chiles, tortillas, and chiles de arbol pureed with fresh cucumber and lime juice. She serves this intense smoky sauce with raw shrimp, watermelon radish, cucumber, avocado crema, cilantro and garlic blossoms. Next, she prepares Suckling Pig Tacos with Grilled Tomatillo, Pickled Red Onion, and Avocado Crema.

On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. “Savoring the Best of World Flavors: Baja” is the 14th installment of The Culinary Institute of America's World Culinary Arts series. You'll explore the street food, kitchens, markets, and restaurants of Tijuana, Valle de Gaudalupe, Ensenada, Todos Santos and Los Cabos, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Mexican culinary historian Ruth Alegria and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this region of culinary creativity. Download recipes and watch the full series at http://www.ciaprochef.com/wca/baja/     

Chef “Ann” Pavita Sae-Chao is the Executive Chef at Chef Ian Kittichai's international food and beverage consulting firm, Cuisine Concept Co., and has made many appearances on Iron Chef Thailand, Iron Chef America, and Iron Chef Japan. At Issaya Cooking Studio in Bangkok, a Thai culinary education center, she demonstrates several classic southern Thai recipes. She shows Einav Gefen, executive chef for Unilever Food Solutions, how to make a southern Thai-style curry with barracuda and rice noodles. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

At Bangkok's Issaya Cooking Studio, Chef “Ann” Pavita Sae-Chao shows Einav Gefen, executive chef for Unilever Food Solutions, how to make Stir-Fried Shrimp with Salted Shrimp Paste and Bitter Beans. This dish is a classic recipe of southern Thailand, with bitter beans being a prized ingredient only available in February – early April. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/  

Chef McDang takes Einav Gefen, executive chef for Unilever Food Solutions, on a tour of Bangkok's Nonthaburi Market, located on the outskirts of Bangkok. They buy some special ingredients at the market and enjoy them served at nearby Suan Aharn Nat Pob Restaurant, one of Chef McDang's favorite Nonthaburi spots. He also shows us how to properly eat Thai food with a spoon and rice. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

On this tasty trip to Thailand, we reveal the classic dishes of this Asian region that delight diners around the world. “Savoring the Best of World Flavors: Thailand” is the 13th installment of The Culinary Institute of America's World Culinary Arts series. You'll explore the kitchens, night markets, and restaurants of Bangkok and Chiang Mai, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Television host and Thai Master Chef Ian Kittichai and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this land of culinary brilliance. They lend their dynamic personalities and culinary know-how to this exciting series. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Einav Gefen, executive chef for Unilever Food Solutions, shares her perspectives on understanding Thai cuisine, balancing bold ingredients, and how Thai flavors can translate to American menus.  Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/  

Travel to the South American nations of Peru and Brazil, where leading chefs and food authorities demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors," the fourth edition of the World Culinary Arts DVD Series. For recipes, visit www.ciaprochef.com/WCA  

Chef Lazaarou of Varoulko Restaurant in Athens, demonstrates one of his signature dishes: Calamari in Pesto. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at www.ciaprochef.com/WCA5/index.html.

Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at www.ciaprochef.com/WCA5/index.html.

In the past few decades the Greek wine industry has undergone a revolution. The result is a variety of world class wines made from indigenous grape varieties. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at www.ciaprochef.com/WCA5/index.html.

The beautiful Greek island of Santorini is world famous for its legendary ruins. The food and wine here are just as extraordinary and well worth the trip. Local vitner Paris Sigalas, makes wine mostly from two native grapes; Assyrtico and Mavrotragano. Yorgos Hatziyannakis, the owner of Selene Restaurant in Fira, bases his dishes on the ancestral cuisine of the island. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at www.ciaprochef.com/WCA5/index.html.

The word “Saganaki” translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas prepares Shrimp Saganaki, traditionally made with the heads and tails still on the shrimp, well as a traditional Cheese Saganaki. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes from the DVD at www.ciaprochef.com/WCA5/index.html.

Crete is Greece's largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at their way of cooking you will be struck by the widespread use of leafy greens and other vegetables. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes from at www.ciaprochef.com/WCA5/index.html

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at: www.ciaprochef.com/WCA5/index.html

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country's rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors: Greece." Download recipes at: http://www.ciaprochef.com/WCA5/index.html