This is a visual tale of two cities, lambs, cattle and chefs, lots of chefs. Chef’s Roll was fortunate to tag along like a joey in a kangaroo’s pouch to Meat & Livestock Australia’s “Raise the Steaks” immersions in Chicago and Avalon, NJ. If you should take anything away from this recounting, it should be the heady scent of pristine pasture raised beef and lamb wafting from grills and the laughter of chefs getting to do what they love most, cook together.
MLA’s immersions have become some of the most fun “chef days off” events to attend and Chef’s Roll loves pulling attendee recommendations from our pool of members. Look out for upcoming Immersions in San Antonio and San Diego – if you are interested in attending email mlateam@summitmg.com. Here are 10 things you would have learned if you were lucky enough to attend:
Chicago Immersion Attendees
Amanda Butler, Sous Chef at Canyon Ranch Lenox, Mass
Aram Reed, Executive Chef at Chef Aram Reed
Beth Peterson, Founder/CMO at Yummie Nation
Bobby Parrish, Influencer/Chef at Flavcity.com
Charles Quinto, Executive Chef at El Pollo Loco
Eric Vollono, Sous Chef at David Burkes Pimehouse
Justin Warnat, Executive Chef at Delaware North – Grand Canyon
Lamar J. Moore, Executive Chef at The Smoke Daddy/4 Star Restaurant Group
Leeann Whippen, Executive Chef at Chicago Cut
Mark Hermes, Execuitve Chef Aramark Higher Education
Mark Weber, Director of Culinary Operations at Marcus Hotels
Paolo Stefani. Regional Executive Chef at Aramark Higher Education
Rickie Perez, Executive Chef at Virgin Hotel/Logan Oyster Socials
Stephen Bubba Frank, Head Chef/Corporate Chef at ChiSox Bar & Grill/The Montgomery Club
Avalon, NJ Immersion Attendees
Brandon Hudson, Executive Chef at Jason’s Deli
Bryan Amorese, Partner/Owner of Food United LLC
Carole Moser, Corporate Trainer at Garbanzos
Christian Hallowell, Executive Chef at Delta Airlines/GateGroup
Donnell Jones-Craven, Executive Chef at Dondari Culinary Consulting Services
Jerry Luz, Executive Chef at Princeton University
Joshua Miller, Executive Chef in Sienna College/AVI
Luca Brunella, Executive Chef Delaware North
Matt Buzzelli, NY Metro Regional Sales at The Organic Meat Company
Melissa Wyatt, Concept Development at Senat Studio/Maison 208
Michael Coble, R&D Chef at Aramark
Olivier Desaintmartin, Chef/Owner at Caribou Café
Olivier Dubrueil, Execuitve Chef at the Venetian
Shereen Pavlides, Consultant/Blogger at Tweet and Eats
Stacy Wiroll, Development Chef Retail at Aramark (Culinary Innovation Center)
Sylva Senat, Executive Chef at Senat Studio/Maison 208
Terry White, Execuitve Chef at Urban Farmer Steakhouse/The Logan Hotel
For additional information about Meat & Livestock Australia, future immersion events and trade show enquiries please visit www.australian-meat.com. If you are interested in attending similar events like in the future, please email mlateam@summitmg.com.
