Celebrated Chefs
America's top chefs to showcase pork
America's pork producers entered the 11th year of their Celebrated Chefs
program by naming five leading chefs as spokespersons for the Pork Checkoff
and The Other White Meat® Don't Be Blah.
"The Celebrated Chefs program, developed in 1996, is designed to keep pork
at the forefront of all the latest menu trends," says Larry Cizek, Director
of Culinary and Niche Marketing Development. "These chefs participate in key
industry events throughout the year, sharing information about pork's
versatility, convenience and how it fits in today's busy lifestyles."
The chefs were selected for their culinary excellence, creativity and
originality in their menuing of pork. The 2007 Celebrated Chefs range from
independent chef operators to restaurant consultants, and leaders in the
non-commercial segment.
The 2007 Celebrated Chefs are:
- Klaus Happel of the Renaissance Scottsdale (Scottsdale,
Ariz.)
- Michael Maddox of Le Titi de Paris (Arlington Heights, Ill.)
- Dean Thomas of the Barona Valley Ranch Resort and Casino
(Lakeside, Calif.)
- Celina Tio of The American Restaurant (Kansas City, Mo.)
- Frank Scibelli of Mama Ricotta's & Cantina 1511 (Charlotte,
N.C.)
The Celebrated Chefs program highlights pork's variety among chefs,
foodservice operators and distributors. Through industry speaking
engagements, participation in operator workshops, cooking demonstrations and
innovative menu development, Celebrated Chefs maintain a focus on pork as a
customer-pleasing and profitable center-of-the-plate protein.
The Celebrated Chefs will be featured in a Checkoff-funded three-city media
tour in the spring. Through highly visible efforts of the Celebrated Chefs
program, the pork industry continues to heighten awareness of the benefits
of pork and to build a preference for pork among American consumers.
For more information, contact Larry Cizek, Director of Culinary and Niche
Marketing Development for the National Pork Board, at (515) 223-2639; or at
LCizek@pork.org.
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