For over thirty years, Majid Shavandy has had the opportunity to be involved in every aspect of Service and Hospitality industry, from fine dining to Tex-Mex. He has been a corporate trainer, manager, owner and operator of three upscale restaurants, and been involved in the gourmet grocery industry.
Chef Denise has been passionate about food ever since she was a young girl. Her culinary interests have led her to develop specialties in healthy cuisine, cooking with whole grains, in addition to spices, herbs and techniques from Middle Eastern, and Far East cuisines. She has owned and operated three restaurants in the Metroplex, with… [Continue Reading]
Sandy Davis has lived and worked in New York in the food business for the last twenty years. From Executive Dining on Wall Street to having his own catering business, and being the chef of the Cowgirl Hall of Fame in the West Village, Sandy has a great deal of experience to share. Sandy is… [Continue Reading]
by DENISE SHAVANDY Two great culinary artists collaborated to create a magnificent meal at the Buffalo Gap Food & Wine Summit this year. Steven Pyles and Najat Kaanache brought their creative talents together to create items such as Compressed Melon with Nitro Mascarpone & Proscuitto Dust, and Lamb Obulato, Osso Busso-Cocoa Cappuccino, Spring Peas, &… [Continue Reading]
by DENISE SHAVANDY Homer, a cow & a pig made for a great day at TSTC Culinary Institute. For our Meat Fabrication class, guest Homer Jones, deftly wielded his knife in a 6 hour demonstration of fabricating different cuts from a half of a cow. He slowly disassembled the hind quarter, and then the fore… [Continue Reading]