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For more than 85 years, kids and adults alike have enjoyed Chef Boyardee®, a brand of ConAgra Foods, from ravioli at slumber parties to Beefaroni at grandma’s house. And with last year’s introduction of recipes that feature the iconic brand as an ingredient, adults have been reliving those fun memories with meals the whole family can enjoy. Enjoying dinnertime together is only half the fun, which is why this year Chef Boyardee is celebrating the fun of families cooking together through the launch of its “The Little Chefs Project” virtual cookbook and a six-part online cook-along series.
To view Multimedia News Release, go to http://www.multivu.com/mnr/58456-chef-boyardee-the-little-chefs-project-virtual-cookbook-cooking-classes
In an effort to help families coping with the overwhelming situation of raising a child with ASD or other special dietary needs, accomplished chef, Jimi Taylor, in partnership with, Generation Rescue, is making a difference with a new Gluten-Free iOS App – “Chef Jimi’s – Cooking with a Cause.”
Seven years ago Chef Jimi’s son, Aiden, was diagnosed with Autism Spectrum Disorder (ASD). Autism is a neurodevelopmental disorder characterized by social impairments, cognitive impairments, communication difficulties and repetitive behaviors. Statistics from the CDC identify around 1 in 88 American children as being on the Autism Spectrum, a 78% increase in the last decade.
To view Multimedia News Release, go to http://www.multivu.com/mnr/62512-generation-rescue-chef-jimi-gluten-free-ios-app-autistic-spectrum-disorder
Nuts from more than 700 recipe submissions were chopped, diced and halved with a clear winner rising to the top. Fisher® Nuts and Iron Chef Alex Guarnaschelli have announced the winner of the first-ever “My Fresh Twist” Recipe contest – a Walnut-Bleu Date Vinaigrette Salad, submitted by Lori McLain from Denton, Texas.
To view the Multimedia News Release, go to http://www.multivu.com/mnr/63056-fisher-nuts-alex-guarnaschelli-my-fresh-twist-recipe-contest-winner
In honor of American Heart Month this February, Mazola® Corn Oil and celebrity chef and author Ingrid Hoffmann have teamed up to provide simple and delicious ways to be kind to your heart, including new and original recipes by Chef Hoffmann. Cardiovascular disease remains the number one cause of death in the United States for both men and women, making it more important than ever to consider how lifestyle, including the foods and dishes prepared in the kitchen, can impact heart health.
To view the Multimedia News Release, go to http://www.multivu.com/mnr/64664-mazola-celebrity-chef-ingrid-hoffmann-cooks-up-heart-healthy-recipes
The CCCL Austellungsmannschaft (Luzern's chef's guild competition cooking team) led by Chef Leonard recently completed their 4th team test cook in preparation for the IGEHO exhibition in Basel in November, only 1 more test cook remains in order to correct the dishes so that finished items look perfect. To assist the team in their cause to achieve this perfection 2 of the Swiss Cooking associations top judges (Franz Jonke and Werner Schumacher) were invited to critique the dishes which will be on display on the 25th November, their expertise and assistance will allow the team progress to the next level and hopefully aid our cause to achieve some medal status at the competition itself.
Chef Leonard and his team were silver medalist winner at this years IGEHO culinary competitions, chef Leonard in the team manager of the Cercle des Chef de Cuisine de Luzern culinary team (www.cccl.ch), and together with Chef Schwarzenbach the team captain, the team claimed a silver medal awarded by the Swiss Culinary federation (www.kochverband.ch). Next year the team will organize Gala Dinners with Stadt de genusse which is for 2010 in Luzern, as well as taking part in Zagg (Luzern) and Expogast (Luxemburg) culinary competitions. The CCCL also wish to start up a junior Luzern cooking team made up of students, so all those budding culinary talents who are on their way to IMI can also get involved in some high profile competitions and events
Eagle Brand®, uno de los productores estadounidenses líderes en leche condensada azucarada, ha unido fuerzas con Ingrid Hoffmann, conductora de Simply Delicioso y Delicioso del Cooking Channel en Telefutura/Univision, para iniciar una búsqueda con alcance nacional a fin de encontrar recetas de autor en los Estados Unidos. Estas pueden consistir en preferencias modernas o recetas pasadas de una generación a otra, pero que siempre complacen a una multitud. El Concurso de Recetas de Autor Eagle Brand es una llamada a los cocineros hogareños para que exhiban sus recetas y sus creativas producciones de recetas para días festivos clásicos; el gran premio será de $10,000 y el plazo para presentarse vence el 10 de enero del 2011.
To view Multimedia News Release, go to http://multivu.prnewswire.com/mnr/eaglebrand/46718/
Food Network takes chefs out of their kitchen comfort zone in new primetime series Extreme Chef premiering Thursday, June 30th at 10pm ET/PT. Hosted by TV veteran and seasoned world traveler Marsh Mokhtari, each episode pushes three chefs to their physical and mental limits as they must adjust to extreme conditions and unpredictable curveballs such as swimming across a lake for ingredients and using a car engine as a makeshift stove. Whether extracting ingredients from a block of ice or using a pocket knife as a lone cooking utensil, each of the eight episodes in season one follows three culinary pros as they navigate this over-the-top contest vying for $10,000 and the coveted title of Extreme Chef.
To view Multimedia News Release, go to http://multivu.prnewswire.com/mnr/foodnetwork/46442/
For juicy, tender and flavorful pork, it might be time to toss out Grandma’s advice. Announced today, new U.S. Department of Agriculture (USDA) guidelines confirm that 145 degrees Fahrenheit as measured on a food thermometer, followed by a three-minute rest time, is a safe final internal cooking temperature for pork.
To view Multimedia News Release, go to http://multivu.prnewswire.com/mnr/pork/50354/
