Industry News | October 13, 2008

Aramark to Educate on Sustainability

Aramark will provide a culinary experience and guidance to help them make better choices in support of environmental sustainability. At the International Guest Chef Culinary Showcase, held in New York City on October 16, Aramark guests will savor haute cuisine created from locally grown food and heirloom fruits and vegetables and experience dining practices that support a sustainable future.

“This event affirms Aramark’s support of sustainability in dining practices,” says Salli Darden of Aramark Business Dining. “It not only demonstrates our exceptional culinary talent and our industry-leading culinary position, but our ongoing commitment to affecting large-scale positive change to support the world’s food table.”

At this year’s event, 25 chefs from around the world will prepare dishes using locally grown food gathered from Orange County, New York. Invited guests will savor menu items including Gingered Dragon Carrot Slaw with Poached Long Island Scallops and Kaffir Lime; Smoked Chioggia Beets and Local Goat Cheese Brochettes with Pumpkin Seed Brittle; and Braised Lamb with Buttercup Squash, Brussels Sprout Leaves and Chestnut Honey. All will be paired with New York wines and local artisan cheeses.

The Culinary Showcase will be held during the month-long Aramark International Guest Chef Exchange. Now in its 14th year, the Exchange has afforded more than 275 chefs the opportunity to enhance their culinary skills while exploring the world with their colleagues.

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