Posted in Compliments, Spotlight, tagged 076214, 149th Distinguished Visiting Chef, 9th DVC, Academy of Culinary Arts program, Albert Roux, Amsterdam, and Classroom Central, Anton Adelman, avocado puree, “Planet to Plate, Baby chicken Boudran, Bank of America’s Roux Fine Dining Restaurant, Bauscher, Bloom, Bowl, Braised ‘Bottom’ of New Season, Café Roux, Cannelloni, celery root, Charlotte, Chef Chris’s Maryland Crab Cakes, Chocolate, Chris Ivens-Brown, Compass Group, Cooking at Home with Chef Chris, Cooking for Change”, Corporate Executive Chef, Demetrius, Elderflower, Eurest Dining Services, Flower, Fruits of the Forest, goat cheese, Grand Restaurant Hotel, Grilled, Hermia, ice cream, Johnson & Wales, Johnson & Wales University Charlotte, Kimberly Consolo, kimberly.consolo@compass-usa.com, Lavender Sauce, Leaf 072635, Loaves and Fishes, London’s Academie de Culinaire de France in 1991, Malt, Menu, Michel Roux, milk fed, Monterey Bay Aquarium’s Seafood Watch, Oberon’s Crown of Asparagus, olives, Peter Kromberg and Richard Shepard, Pineapple, Plate “Spiral line” 077227, platter, Pot-Pourri, potatoes, Prosciutto, Provencal, Providence, Pucks Enchanted, Rainbow Trout, RI, rieling, Rose, Roux Restaurant Group, Roux’s, Salad, Sorbet, Spotlight, Spring, Stoli Doli, sustainability, sustainable foods, Tafelstern, The American Heart Association, The Duke Mansion, The Make-A-Wish Foundation, The Restaurant at Hurlingham Club in London, Titania, Tortellini, Truffle, Veal, VP Culinary Development, Whispering Woodland Mushroom Elixir, www.chefcib.com, www.dukemansion.com/, Zucchini on May 23, 2009 | Leave a Comment »
Spotlight: Chris Ivens-Brown
VP Culinary Development & Corporate Executive Chef, Eurest Dining Services
Chris Ivens-Brown is Vice President of Culinary Development and Executive Chef for Compass Group, Eurest Dining Services, as well as a local celebrity in the city of Charlotte. Chef Chris’s passion for advocating culinary sustainability has been very apparent over the past six years. [...]
