2016 • SUMMER FANCY FOOD • INTRO
CHEF intro
New
ATALANTA CORPORATE CHEF DAMIAN TORYAK has joined the Atalanta Team as Culinary Development Manager. After spending 2 years in the U.S. Army as a helicopter crew chief, Damian found a new direction in the culinary arts. While training at The Philadelphia Restaurant School, he was able to express his skills at The Victor Café. There he had the opportunity to cook for greats such as Tony Bennett and Julia Child. He went on to continue his learning at Le Grande Monarque, a top rated hotel/restaurant in Chartres, France. After returning to the U.S., he worked at various high end restaurants, such as The Double Tree Hotel and Forsgate Country Club before settling down with Sodexo. During his 15 years with Sodexo, he worked at accounts such as Toys “R” Us, Johnson & Johnson, Novartis, L’Oreal and Nestle Nutrition.
DAMIAN WILL BE PREPARING HORS D'OEUVRES THAT ARE INSPIRED BY OUR FEATURED ITEMS.
MAURIZIO FERRARI is MENU’s official traveling chef. An Italian native, Chef Maurizio’s birthplace of Finale Emilia is nestled next to the famous birthplace of Balsamic Vinegar, Modena - Italy. Raised in the rustic, northern province’s traditions, Chef Maurizio grew to love the rich, authentic Italian culinary style. Exuding passion and love of the art, he embodies the quality cooking and creativity that the MENU brand stands for here in North America.
SEMI PREPARED ITALIAN SPECIALTY ITEMS Since 1932, three generations of the Barbieri family have produced traditional Italian foods that are minimally processed, preserving the integrity of the harvest’s taste, texture and beautiful colors.
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POMODORINA - ARRABBIATA - MIX GRILL - SALSA ARANCIA MUSHROOM TRUFFLE CREAM - SALSA FRAGOLA - SALSA FICHI SAPAROSA PIZZA SAUCE