Podcasts about unilever food solutions

Harry Brouwer is the former CEO of Unilever Food Solutions, where he led a global team through transformative moments, including the turbulence of the COVID-19 pandemic. Harry reflects on his journey of bringing purpose to leadership, both inside and outside the corporate world. He shares his transition from managing corporate "kingdoms" to embracing personal freedom in his next chapter, exploring impactful projects like investing in social initiatives and creating a lasting family legacy.In this episode, we discuss:●       Defining personal purpose and its evolution over time●       The transition from corporate leadership to a purpose-driven “freedom” chapter●       Leading Unilever Food Solutions through COVID-19●       Investing in social ventures, including a restaurant for young people with different abilities●       A legacy project for seven generations and embracing long-term impact●       The differences in purpose between multinationals and family-owned businesses.  

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Le Manoir refurb, Pies, pastry, Hellmann's ketchup, Quince 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: Food Unfiltered at Ynyshir, Gareth Ward, quince, Knorr, reverse searing, “loaded” cookies 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: Amsterdam with Qook!, No Taste Like Home on Disney +, Hot Sauce 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: Cooking Unfiltered - Paul's new YouTube Channel, Brussels, waffles, Belgian beer, lobster rolls, Meatopia, 670 grams, AI 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

Transforme cada prato em uma experiência especial para o cliente! Conversamos com o chef Igor Mochizuki, da Unilever Food Solutions, sobre apresentação de pratos, um detalhe que pode fazer toda a diferença no salão, no buffet ou até no delivery. Ouça e aprenda estratégias de chef para valorizar seus pratos, encantar clientes e conquistar fidelização. Confira mais dicas e conheça os cursos gratuitos da Academia Assaí para se destacar ainda mais no mercado de alimentação: academiaassai.com.br

On this episode of The Nightcap Podcast, hosts Paul Foster and Simon Alexander sit down at Elystan Street with the legendary Phil Howard. Chef Patron, co-owner of Kitchen W8, and one of the UK's most respected Michelin-starred chefs. From his early days as a biochemistry student to leading The Square for 25 years, Phil shares lessons from the kitchen, his philosophy at Elystan Street, and the realities of life at the pass in 2025. Also, as per - Boiling Point, book recommendations, top fives and how to elevate home comfort foods into fine dining environments. 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

On this episode of The Nightcap Podcast, Simon Alexander and Paul Foster sit down at Kanishka in Mayfair with Michelin-starred chef Atul Kochhar - a pioneer of modern Indian cuisine. Over a few drinks, Atul shares how food became central to his life, what it meant to be the first Indian chef awarded a Michelin star, and his vision for showcasing the unique flavours of Northeast India. From balancing authenticity with innovation, to navigating sustainability in fine dining, to surviving the true “boiling points” of the kitchen. Candid stories, culinary insight, and Atul's top tips for cooking with spices. 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

In this episode of The Nightcap Podcast, hosts Simon Alexander and Paul Foster pull up a chair at Myrtos, the new Mayfair hotspot redefining Greek fine dining, to chat with Michelin-starred chef Asimakis Chaniotis. From his early days in Athens to becoming the youngest Greek chef to win a Michelin star in London, Asimakis shares the personal story behind opening Myrtos, his mission to challenge Greek food stereotypes, and how tradition meets innovation in his cooking. Also, as per - Boiling Point, book recommendations, top fives and a dive into the future of global dining trends including diner designed menus. 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: The Lygon Arms, milk frothers, topping and dressing stations, best wing sauces, avocado preserving 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: Wing Fest, Tucci in Italy, No Taste Like Home with Antoni Porowski and Florence Pugh, calories on 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. This week: Jose Andres Chef's Table Netflix Episode, luminous broccoli puree, guests cooking in kitchens 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: Paul cooks at HAW-Yee in Liverpool with the Have a Word podcast, diner designed food, Paul's books, ice cream 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: Coworth Park, Wimbledon M&S sandwiches, Alice Waters Chef's Table episode, charcoal cooking, chef tests 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: BBQ's in Battersea, ovens, 99ers, marinades, menu ick's, scallops 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: 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!

 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

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!  

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!

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!!!