Industry News | May 23, 2010

Celeb Chefs Share Tricks of the Trade at NRA Show

Some of the most celebrated chefs and culinary innovators from around the globe are showing off their skills at the world's largest restaurant industry trade show.

This year's NRA Show features the brand-new World Culinary Showcase, where attendees experience high-energy, interactive cooking demonstrations and find the information and inspiration to create fun, flavorful, and nutritious menu ideas.

"The World Culinary Showcase, running throughout NRA Show 2010 will feature world-class chefs and culinary experts, demonstrating great recipes and techniques to help increase profits and customer satisfaction," says Ira Cohn, convention chair for NRA Show 2010 and president of ARAMARK Business and Industry Group. "It is sure to be an exciting event that will provide a host of ideas and inspiration."

NRA Show 2010 attendees also have the opportunity to win two tickets and an all-expense paid trip to the Hollywood premiere of the new movie "Eat, Pray, Love," which stars Julia Roberts and Javier Bardem and opens in theaters on August 13.

Additionally, Sony Pictures will provide chances to win passes to advance screenings of "Eat, Pray, Love" around the country. The winners must be registered for NRA Show 2010 and will be announced each day in the World Culinary Showcase, with the grand-prize winner announcement on the last day of the event.

Also taking place in the World Culinary Showcase will be the announcement of Dawn Professional's "Make Your Restaurant Shine" contest with Bravo's "Top Chef: Season 4" contender and Washington, D.C., restaurateur Spike Mendelsohn. In addition, the Showcase is hosting the winner of NRA Show Hot Chef Challenge 2010 cooking alongside celebrity chef/restaurateur Marcus Samuelsson.

The World Culinary Showcase features going on throughout the remainder of the NRA show include:

Sunday, May 23

10-10:15 a.m.: Spike Mendolsohn, chef/owner of Good Stuff Eatery in Washington, D.C., conducts a culinary demonstration and awards the grand prize winner of Procter & Gamble's Dawn Professional – Make Your Restaurant Shine Contest.

10:15-10:45 a.m.: Vice president of culinary affairs Nils Noren and director of culinary technology Dave Arnold of The French Culinary Institute conduct a user-friendly technology approach to "Your Daily Dose of Fruits and Veggie Tech."

11 a.m.-12:30 p.m.: Snout-to-tail butchery demonstration by chef/restaurateur Rob Levitt of Mado in Chicago.

1–1:45 p.m.: Children's menu ideas presented by Aramark's director of nutrition and menu development for the company's K-12 division along with Aramark chefs Tia McDonald and Jack Aspinall.

2:15-3:15 p.m.: Hande Bozdogan, founding director of the Istanbul Culinary Institute in Turkey, presents Turkish cuisine with a contemporary twist.

3:30–4:30 p.m.: Cooking demonstration by chef Tory McPhail of Commander's Palace in New Orleans as he prepares garlic grilled shrimp over browned butter grits with charred red pepper paint.

Monday, May 24

10-11 a.m.: Cooking demonstration by chef Ludo Lefebvre of LudoBites Food Truck and "Top Chef Masters" contender will offer cutting-edge food truck cuisine.

11:30 a.m.-12:30 p.m.: Cooking demonstration by chef Rick Bayless of Frontera Grill, Tobolobampo and Xoco, Chicago and "Top Chef Masters 1" winner.

12:45–1:30 p.m.: Chef Federico Lopez of Gourmand & Gourmets and Taller Gourmet in Mexico explores axiote and other Mayan flavors.

2-3 p.m.: The Produce Marketing Association presents chef Cliff Pleau, director of culinary development for Seasons 52, as he showcases new menu ideas in today's expanding produce market.

3:15-3:45 p.m.: Sodexo USA's director of culinary services Jeffrey A. McClure demonstrates how to incorporate more produce into kid-friendly recipes.

Tuesday, May 25

10-11 a.m.: Cooking demonstration by chef Stephanie Izard, chef/owner of the soon-to-open Girl & the Goat restaurant in Chicago and Bravo's "Top Chef: Season Four" winner.

12-12:45 p.m.: The Seafood Alliance presents Washington, D.C.-based chef, writer, and sustainable seafood advocate Barton Seaver showcasing new culinary ideas for sustainable seafood.

1-2 p.m.: The Canadian Beef Information Centre's director of U.S. market development Mary Carpenter and director of U.S. marketing Jeff Trafford present "Cutting Edge Culinary Ideas from Canada – Discovering Beef's Hidden Gems."

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.