Food and Beverage Magazine - April Issue 2024 Celebrity Cover

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“A FiRe InSiDe”



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Page 3 | Food & Beverage Magazine v April Issue 2024 Contents April 2024 Inside this issue COVER FEATURE PAGE 5 Page 5 Celeb Cover Feature Diane Warren Page 13 Event Highlight Jameson Irish Whiskey Page 17 Editor’s Top Pick Trending in Plant-Based Products Page 41 Hospitality News AMBRA: Elegant Weekend Brunch Page 45 Food News Cookie Pop OREO and Candy Pop M&Ms Popcorn Page 49 Spirits BeatBox Beverages Page 51 Event Highlight El Cristiano: Mixology Series With Waldorf Beverly Hills

Page 53 Event Highlight Jameson Irish Whiskey: Stagecoach 2024

Page 55 Chef Highlight Unlocking Breakfast Success: Chef Troy Guard & CEO James Park

Page 57 Industry Tips Holladay Distillery

Page 59 Industry Leaders More Than Gourmet

Page 67 Brand Cover Feature Chefs Feeding Kids

April Issue 2024 v Food & Beverage Magazine | Page 4


In the heart of Hollywood’s culinary landscape, where the stars align with sizzling flavors, Pink’s Hot Dogs recently ignited the scene with an extraordinary addition to its menu: the Diane Warren “The Fire Inside” dog. This momentous unveiling fused the glamour of Tinseltown with the innovation of gourmet cuisine, marking a significant milestone in both the culinary and entertainment realms. Pink’s is often referred to as “A Hollywood Legend Since 1939” Richard, Gloria, and Betty Pink Owners of The Family Owned and Operated business not only celebrated 15 Time Oscar Nominated Diane Warren, with dedication, but they also will donate 100 percent of the profits of the Diane Warren “The Fire Inside” hotdog to one of Diane’s supported Charities The Saint Felix Cat Rescue

On the vibrant afternoon of February 29, 2024, Pink’s Hot Dogs, nestled on the iconic La Brea Avenue, played host to an event that shimmered with star power and gastronomic delight. The legendary songwriter Diane Warren, adorned with her trademark charm, graced Pink’s with her presence to claim her vegan delight named in her honor. Under the masterful orchestration of MC and Host, BJ Korros, the ceremony unfolded as a celebration of Warren’s unparalleled career and enduring influence in the world of music.

Crafted by Pink’s culinary wizards, the Diane Warren “The Fire Inside” dog is a symphony of flavors that tantalizes the taste buds with every bite. Anchored by a hearty veggie dog, this culinary masterpiece is layered with zesty jalapeño pepper jack vegan cheese, velvety

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guacamole, and a fiery crunch of Flamin’ Hot Cheetos. This ingenious combination pays homage to Warren’s creative brilliance and avant-garde style, capturing the essence of her musical legacy in a savory sensation.

Diane Warren’s illustrious career, punctuated by an impressive 15 Academy Award nominations, attests to her status as a songwriting virtuoso. Her recent nomination in the Best Original Song category for “The Fire Inside,” featured in Eva Longoria’s film “Flamin’ Hot,” further solidifies her place as a musical luminary. This poignant composition, chronicling the inspiring journey of Flamin’ Hot Cheetos creator Richard Montañez, adds yet another accolade to Warren’s storied career, intertwining the realms of music and culinary culture. This is the inspiring true story of Richard Montañez who, as a Frito Lay janitor, disrupted the food industry by channeling his Mexican heritage to turn Flamin’ Hot Cheetos from a snack into an iconic global pop culture phenomenon. Richard and his wife Judy joined in at the celebration!

Amidst the jubilant atmosphere, Diane Warren’s playful banter infused the proceedings with levity, endearing herself to attendees and accentuating her infectious charisma. As she quipped, “Well, 15 nominations under my belt and still no Oscar, but hey, at least now I’m a Vegan Oscar Meyer Wiener!” her words resonated, encapsulating the spirit of the event and reflecting Warren’s indomitable spirit.

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Pink’s Hot Dogs, a cherished cultural institution since 1939, stands as a beacon of culinary excellence, drawing in patrons from far and wide with its mouthwatering creations and vibrant ambiance. For those eager to savor the delectable Diane Warren “The Fire Inside” dog or immerse themselves in the iconic Pink’s experience, a visit to provides all the necessary details.

In honoring Diane Warren’s enduring impact on the world of music and entertainment, Pink’s Hot Dogs celebrates her achievements and embraces the growing trend of plant-based cuisine. This culinary collaboration serves as a testament to the limitless possibilities when creativity and culinary expertise converge, inspiring a new wave of enthusiasts in both realms.

As the sun sets over the bustling streets of Los Angeles, the legacy of Diane Warren and the savory sensation of the Diane Warren “The Fire Inside” dog continue to reverberate, igniting a spark of inspiration in all who encounter them. With each bite, patrons partake in a culinary journey that pays homage to a musical icon while celebrating the boundless creativity that defines both Pink’s Hot Dogs and the incomparable Diane Warren.


On the heels of the Jameson Irish Whiskey ‘Must be a Jameson campaign,’ Jameson celebrated their new holiday, St. Patrick’s Eve, because ‘a Jameson’ wouldn’t let Leap Year get in the way of a good time. Celebrity talent, influencers, industry and VIPs gathered at Beast & Butterflies Rooftop Lounge in Times Square at M Social hotel for an all-out green themed celebration. Leap Year stole what would have been the first proper Saturday St. Patrick’s Day in years, so Jameson declared a new unofficial holiday on Saturday, March 16 – St. Patrick’s Eve – teaming up with comedians Colin Jost and Michael Che to encourage revelers 21+ to officially celebrate on the best night of the week.

The night kicked off with sounds by DJ Jus Ske, a flow of themed appetizers and Jameson Irish Whiskey signature cocktails, plus their new Jameson RTD Orange Spritz, with a live viewing of the first-of-its-kind ‘rock drop’ - a version of the famous Times Square Ball drop ‘on the rocks” timed to midnight in Ireland (8pm Est) from the venue’s wrap around patio, to mark the Jameson St. Patrick’s Eve celebrations.

The exciting moment was followed by an incredible, animated full band show and DJ performance by Pee .Wee, aka Anderson Paak. Michael Che and Colin Jost hosted the evening, where they mingled with guests, introduced their pal Anderson’s performance on stage, led a whiskey toast with the crowd of partygoers, and even popped behind the bar to do some Jameson cocktail mixing. The duo certainly elevated the energy of the room, as guests then danced the night away at the lead of Pee .Wee, followed by a closing set by Jus Ske.

Notable guests at the Jameson St. Patrick’s Eve bash included Michael Che, Colin Jost, DJ Pee .Wee aka Anderson .Paak, Maxwell (music artist), DJ Jus Ske, Odelya Halevi (Law & Order), Lukas Gage (White Lotus/YOU), Leila George (Animal Kingdom), Ben Robson (Animal Kingdom), Jasper Polish (Animal Kingdom), Emily Alyn Lind (GhostBusters/Gossip Girl), Camille Kostek (Sports Illustrated Supermodel), Chiara Aurelia (Netflix Fear Street), Carl Radke (Summer House), Luca Bella Facinelli, Mackenzie Dipman (Love Island), Kailyn Shepherd (model), Brad Kearns (Vanderpump), Christian Cooke, Comedian Mike Young, Wass Stevens, Keeley Hazel, Sofia Franklyn, Comedian Ryan Reiss, Naz Perez, Danielle Carolan, Charity Lawson (Bachelorette), Dotun Olubeko, Nancy Rodrigues, Pieper James, Sofi Ibrahim, Garvey Alexander, Val Greenberg, Comedian Kyle Gordon, Sergio Farias, Omar Torres (Manifest), Arthur Landon, Ridhima Kalani, Rachel Hamel, Luke Hawksworth, Thatcher Shultz, and many more, who gathered at Beast & Butterflies at the M Social Times Square for an all out celebration rocking their finest green-themed attire and the limited edition Jameson bomber jackets.

“We teamed up with Colin Jost and Michael Che to help us seize this moment and encourage everyone to embrace St. Patrick’s Eve, because they’re a duo who appreciates smooth Irish Whiskey, good company and a brand-new holiday – just like any Jameson would.”

The world has patiently waited since 2018 for St. Patrick’s Day to again fall on a Saturday, but Leap Year almost ruined everything. Who wants to wait until 2029 to celebrate properly on a Saturday? Jameson Irish Whiskey doesn’t, that’s for sure, which is why they’ve created a very made-up (but very official) new holiday: Jameson St. Patrick’s Eve on Saturday, which took place on Saturday, March 16.

Odelya Halevi Flaski Camille Kostek

St. Patrick’s Eve brought the brand’s ‘Must be a Jameson’ campaign to life by creating a world that connects likeminded people who choose to see the green side of things. Nothing brings people together more than a good holiday and because every Eve celebration has top-notch hosts, Jameson has tapped comedians Colin Jost and Michael Che to help everyone ring in St. Patrick’s Eve.

“Our Must be a Jameson campaign honors a community anchored by their shared lighthearted spirit, so when Leap Year skipped over a Saturday St. Patrick’s Day, we did exactly what a Jameson would do: we created a completely new holiday so people can start celebrating St. Patrick’s Day a little early,” says Johan Radojewski, Vice President of Marketing, Jameson Irish Whiskey. “We teamed up with Colin Jost and Michael Che to help us seize this moment and encourage everyone to embrace St. Patrick’s Eve, because they’re a duo who appreciates smooth Irish Whiskey, good company and a brand-new holiday – just like any Jameson would.”

Jost and Che star in a series of hilarious content depicting just how frustrating it is to have Leap Year steal a Saturday St. Patrick’s Day and ultimately agreeing that Jameson St. Patrick’s Eve is the perfect (only?) solution.

“I don’t believe in leap years,” said Jost. “Which is why I’m several days late for every appointment. But for all you sheep who trust the Big Calendar and think February ‘sometimes’ has an extra day, we’ve gotten you off the hook by inventing a new

holiday, St. Patrick’s Eve. And like I keep yelling at my family and therapist, ‘This isn’t just an excuse to party on Saturday as well as Sunday. It’s a real holiday.’”

Michael Che, also on board, making this Jameson partnership the first joint brand deal for the close pair. “Colin is also probably a little relieved we’re going to spend a Saturday night ringing in St. Patrick’s Eve with Jameson, instead of reading the jokes I write for him.”

To make St. Patrick’s Eve as epic as possible, Jameson took over Times Square on Saturday, March 16. The Jameson Whiskey St. Patrick’s Eve celebration in New York City was co-hosted by Jost and Che, and featured a special DJ performance by Pee .Wee aka Anderson Paak, plus DJ sounds by Jus Ske. Guests at the fete experienced a first-of-its-kind ‘rock drop’ – a Jameson version of the famous Times Square ball drop – at 8 p.m. ET (aka midnight in Ireland) to mark the occasion, live from the party.

Jameson Irish Whiskey is one of the first brands to ever drop the Times Square Ball to celebrate a new holiday. To further spread the St. Patrick’s Eve spirit from coast-to-coast, Jameson also lit up the exterior of Sphere in Las Vegas, known as the Exosphere in Jameson green; wrap the ferries and water taxis in the dyedgreen Chicago River and a complete digital takeover at L.A. Live - all marking the new holiday. The rock drop streamed on for those 21+ and for those in NYC Jameson also hosted a St. Patrick’s Eve kick-off in Times Square Plaza between 43rd and 44th.

Lukas Gage

VIPs at the exclusive celebration at Beast & Butterflies also rocked the Jameson limited-edition, vintage-inspired jacket which includes a hidden pocket inside to perfectly hold a Jameson flask, adorned with luxe patches signature to the iconic Irish Whiskey brand. The Jameson St. Patrick’s Eve jacket retails for $150 while limited supplies last. All proceeds benefit the Restaurant Workers’ Community Fund (RWCF), a nonprofit dedicated to advocating for food and beverage service industry workers, continuing the brand’s long-standing partnership with the organization to support its bartending community.

The party featured an endless flow of Jameson Irish Whiskey, inclusive of signature cocktails such as an Old Fashioned, and also highlighted the Jameson Orange Spritz ready-to-drink canned cocktails. Tapping into the insight that Orange is the top-preferred flavor for whiskey drinkers, the newest flavor in the Jameson ready-to-drink cocktail lineup is the first of the reformulation, featuring a higher ABV, now at 7%.

For more details about Jameson St. Patrick’s Eve festivities or for St. Patrick’s Eve cocktail recipes, visit and follow @Jameson_US.

TASTE RESPONSIBLY. JAMESON ® Irish Whiskey. 40% Alc./Vol. (80 Proof). Product of Ireland. ©2020 Imported by John Jameson Import Company, New York, NY


Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA., the world’s second largest spirits and wine company. Pernod Ricard employs approximately 19,000 people worldwide, is listed on Euronext (Ticker: RI) and is part of the CAC 40 index. The company’s leading spirits include such prestigious brands as Absolut Vodka, Avión Tequila, Chivas Regal Scotch Whisky, The Glenlivet Single Malt Scotch Whisky, Jameson Irish Whiskey, Kahlúa Liqueur, Malibu, Martell Cognac, Olmeca Altos Tequila, Beefeater Gin, Del Maguey Single Village Mezcal, Código Tequila, Monkey 47 Gin, Seagram’s Extra Dry Gin, Malfy Gin, Hiram Walker Liqueurs, Midleton Irish Whiskey, Redbreast Irish Whiskey, Aberlour Single Malt Scotch Whisky, Lillet, Jefferson’s Bourbon, TX Whiskey, Skrewball Whiskey, Smooth Ambler Whiskey, Rabbit Hole Whiskey, Pernod and Ricard; such superior wines as Jacob’s Creek, Kenwood Vineyards, Campo Viejo, Brancott Estate and Sainte Marguerite en Provence rosé.; and such exquisite champagnes and sparkling wines PerrierJouët Champagne, G.H. Mumm Champagne, Mumm Napa.

Images by Michael Simon for Startraks Photo Mackenzie Dipman Michael Che,Colin Jost, AndersonPaak

Almond Breeze

Almond Breeze Extra Creamy Almondmilk is a delicious almondmilk enriched with almond oil sourced from Blue Diamond Almonds, giving the product a thicker, extra creamy texture. It’s perfect for consumers looking to add plant-based milk into their lifestyle. At 80 calories per serving, Almond Breeze Extra Creamy has 46% fewer calories than whole dairy milk*. It is also low in saturated fat, and it has an excellent source of calcium and vitamins D and E and a good source of vitamin A. Almond Breeze Extra Creamy can be used as a 1:1 swap for dairy milk in any recipe or usage occasions, such as in coffee, cereal, cooking and baking, and it can be enjoyed on its own by the glass.

* 1 cup of USDA whole dairy milk contains 150 calories vs. 1 cup of Almond Breeze® Almondmilk Extra Creamy contains 80 calories.


2foods is on a mission to revolutionize the plant-based culinary landscape, infusing every delicious creation with indulgence and the dynamic essence of Tokyo’s rich culture. Its Gâteau Chocolate is a plant-based marvel that weaves rich, premium chocolate with Japanese ultra-fine brown rice flour for an exquisite melt-inyour-mouth experience. The ingredients list is clean and honest. Not only is it incredibly tasty but also gluten-free, Non-GMO Project verified, soy-free, and certified plant-based by the PlantBased Foods Association.

Astronaut Foods

Just in time for summer stargazing and the April 8th solar eclipse, Astronaut Foods has the perfect out-of-this-world treat. Astronaut Foods’ Freeze-Dried Bananas are slices of crunchy banana, ready-to-eat, have a three-year shelf life, are 100% real fruit and made in the USA.

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Barilla Protein+® Pasta provides a good source of protein and fiber while keeping the classic pasta taste that families love. Barilla Protein+ is made with 100% plant-based protein and simply with golden wheat and protein from lentils, chickpeas, and peas. Barilla Protein+ comes in eight signature shapes that complement any dish including Rotini, Farfalle, Elbow, Penne, Thin Spaghetti, Angel Hair, Spaghetti, and the most recently launched Cellentani shape. Outside of the great flavor, Barilla Protein+ Pasta provides sustaining energy with 17 grams of plant-based protein and 10 grams of fiber (per 3.5 ounce serving). Barilla Protein+ Pasta shapes are available at most major grocery retailers, Amazon and Wegmans.


Bertolli’s NEW Sustainably Sourced Extra Virgin Olive Oil is packed with all the health benefits of extra virgin olive oil plus the great taste and quality consumers expect from Bertolli, all while offering customers nationwide sustainability assurances. Sourced from over 600,000 acres of land farmed sustainably, this extra virgin olive oil is ideal for every cooking occasion. Use Bertolli Sustainably Sourced Extra Virgin Olive Oil for dressings, bread dipping, marinades, sautéing, roasting, and more.

Better for All

Of the billions of pounds of plastic sent to landfills, much comes from plastic packaging, a category that includes single-service cups. What if we could replace those cups with ones that would decompose naturally, in water, in soil, with or without oxygen? Better for All is committed to taking on the ‘big plastics’ industry - replacing the traditional SOLO cup with a compostable, lightweight alternative. A cup that decomposes with food waste organically after 24 weeks. Better for All cups are made from a unique material called PHBH, which is designed to completely biodegrade in almost any environment. Each cup is reusable, dishwasher-safe, nontoxic, can hold cold and hot drinks, and the 16 oz. size is great for a get together. Best of all, it decomposes organically after being thrown away. The cups are TUV-certified home compostable and BPI-certified compostable, meaning they will completely biodegrade - even in a home composting environment.

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Cashew Milk

Crafted with just three premium and simple ingredients – filtered water, organic cashews, and Himalayan pink salt – Cashew Milk delivers a rich and creamy flavor complemented by nuttiness and a hint of salt. Clean, smooth, and versatile – perfect for drinking and cooking.


Cardiosmile is a breakthrough supplement with proven natural plant sterols in a liquid sachet format for easy cholesterol management and heart health. This flavorless liquid formula contains 2g of plant sterols per sachet, ready to consume or mix into foods and drinks without adding calories or fat – a convenient solution for individuals prioritizing heart and cholesterol health. This clinically-tested solution has been demonstrated to reduce LDL cholesterol by 12% and triglycerides by 14% within 28 days*, and has also been shown to reduce waist circumference within 6 months**. Each box offers a 30-day supply with 30 sachets. Cardiosmile is free from GMOs, gluten, sugar, sodium, or lactose.

*Amir Shaghaghi, J.Funct.Food 2014, 280-289

**Palmeiro-Silva YK, et al., Nutrients. 2020 Aug; 12(8): 2392


Caviart® Black Seaweed Pearls from Season Brand are not only healthy for us and chock full of iodine, B-12, and other vitamins and minerals. They’re also healthy for the seas. As one of the least invasive forms of aquaculture, these little gems require no infrastructure, fertilizers, and virtually no ecological footprint. Seaweed grows rapidly, making it a highly sustainable food source that also adds oxygen to the water.

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Chi Kitchen

Chi Kitchen’s CEO, Chef & Cooking Teacher, Minnie Luong, has been trailblazing a path in the fermented foods space with delectable, gut-boosting ferments since 2015. Chi Kitchen’s cutting-edge Fermented Sesame Slaw is unlike anything you’ve ever tasted. Bursting with flavors of fresh ginger, toasted sesame and a hint of wasabi, while being 100% plant-based and glutenfree. It’s also a fan favorite - winning Gold in the Pickles & Olives category as part of the Specialty Food Association (SFA) 2022 sofi™ Awards. Now serving up mouthwatering ferments to prominent universities, local eateries and James Beard awardwinning restaurants across New York, New England & the tristate area, Chi Kitchen is a brand you can’t ignore.


Using proprietary solid state fermentation technology, Chunk’s plant-based whole cuts deliver a deeply satisfying experience, mimicking the texture, color and taste of traditional meat. Unlike other brands, Chunk’s revolutionary process creates a delicious product while also utilizing less resources like water and energy. Pan sear, baste, grill, smoke or stew: Chunk does it all! Easily replacing beef and cooking perfectly every time, it requires no additional training for chefs or restaurant staff. Chunk’s products are pre-portioned and vacuum-packed, making preparation easy during busy service. Recently earning headlines for the historical launch of their plant-based steak at Florida’s Charley’s high-end steakhouse chain and a global partnership with Better Balance, Chunk is served on hotspot menus nationwide and in Mexico and Spain, making plant-based eating accessible and delicious.

Crisp Power

Crisp Power is the new disruptive, first-to-market protein pretzel that offers a satisfying crunch with low carbs. As a healthy and protein-packed savory snack that is high in fiber and contains 15 grams of protein, it is the ideal alternative to both sweet protein bars and shakes and empty calories savory snacks.

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Gimme Seaweed

Gimme Seaweed’s Non-Dairy White Cheddar Roasted Seaweed Snacks are USDA Organic and Non-GMO Project Verified, only 30 calories per serving, and an excellent source of vitamins B12 & K and iodine. What’s more, each 10g pack is equal to a serving of veggies! These umami rich snacks are roasted to light and crispy perfection.

Deep Indian Kitchen

Indulge in the rich and aromatic experience of Deep Indian Kitchen’s Plant-Based Chik’n Tikka Masala, a culinary masterpiece crafted for both flavor enthusiasts and conscious eaters alike. Bursting with authentic Indian spices, this dairy-free delight boasts the boldness of traditional tikka masala without a trace of meat or dairy. Each bite features juicy Chik’n pieces coated in a creamy, slow-simmered tomato sauce infused with a freshly ground spice blend. The cumin-infused rice perfectly compliments the medium-spicy sensation, transporting one’s taste buds to the bustling streets of India. With an impressive 14 grams of protein, this dish offers a guilt-free indulgence that satisfies cravings while nourishing one’s body.


VEGAN BE HEROES is nutrient-packed and full of the cheezy yum and noodly goodness people want without using gluten or dairy — the cheese is made with cashews! VEGAN BE HEROES is the first gluten-free, vegan mac and cheese that actually tastes good. The new innovation satisfies two dietary needs without any sacrifices. Keeping the GOODLES brand and product promise of yum and packed with nutrients, VEGAN BE HEROES stealthily packs in 11g protein, 4g fiber with prebiotics, 21 nutrients from plants, and has a low glycemic index.

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A women-led innovation with a sweet crunch, these new, regeneratively grown Pineapple Slice Chips retail for $4.99 and will be available soon at Thrive Market. These superfoods’ natural sugars and flavor shine when they are slowly baked into chips. No oils, added sugars, artificial flavors, or preservatives added. All products in the GoodSAM line are direct trade, non-GMO, vegan, organic, and gluten-free, are grown using regenerative farming techniques and preserving indigenous and smallholder farmer wisdom.

Harvest Shreds

Harvest Shreds is an umami-laden plant protein that clears the hurdles challenging the alt-meat protein category: taste, texture and a clean label. The shredded form’s toothy texture is one step closer to whole muscle and rivals the meat-eating experience. This vegan, sustainable shredded plant protein boasts 16g protein (3 oz portion) with a clean, low-fat label. Harvest Shreds is loaded with craveable umami, derived from shiitake mushrooms and red miso, which amplifies any seasoning (Curry, Za’atar, Bulgogi, Barbacoa, BBQ, etc.) It provides an all-natural, mouthwatering, blank canvas, allowing chefs to build layered signature flavor combos. The shredded form’s texture and versatility lends itself to myriad dishes — literally 100’s of menu options, including bowls, wraps, stir fries, tacos, sandwiches, scrambles, pizzas and more, making it ideal for foodservice, including the deli.


Heraclea is dedicated to sharing the beauty and bounty of Turkey with American consumers through premium olive oils that are rich in flavor and tradition. Harvested on the founder’s family grove, these oils are never artificial or overprocessed, promoting healthy soil and land preservation. Heraclea’s new Infused Oils collection brings the flavors of the Aegean to life in beautifully illustrated 5.9 fl oz tins. The Lemon Infused Olive Oil stands out as a zesty and refreshing Turkish favorite. Now available to American consumers, it’s ideal for dressing green salads, finishing grilled fish or chicken, and enhancing baked goods with a citrusy note. Like all other Heraclea oils, this Infused Olive Oil is made from hand-picked Memecik olives, and every drop is coldpressed, organically grown, and single-origin.

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Hungry Monkey

Hungry Monkey’s new fresh fruit bar preserves all the goodness of real fresh ingredients in a snack bar with a taste and texture you will love. Made with exciting combinations of fresh fruits and vegetables, chia seeds, almonds and the tasty goodness of cinnamon, ginger or turmeric and prebiotics and probiotics for overall digestive health. High in natural fiber, Gluten free, plant based, Nothing artificial! HPP technology maintains all the goodness of the fresh ingredients for more than 65 days chilled and 24 hrs on the go. Available in 5 tasty combinations. Committed to the planet by UP-Cycling! 20% of our raw materials are UP-CYCLED high quality fresh ingredients that otherwise would go to waste. Hungry Monkey fresh fruit bars help turn good intentions into positive actions!

Incredo® Sugar

Incredo Sugar G2 is a concentrated version of Incredo’s globally recognized and award-winning sugar-based sugar reduction solution, Incredo® Sugar. Available in plant-based and dairybased options, the clean-label, non-GMO sugar-carrier complex is made from a combination of real sugar (cane or beet) and protein, and when integrated into a food company’s sugar supply, it maintains 100% of the taste of sugar with up to 50% less of it. Amidst continued conversation around the health of sweeteners and as the demand for products with less added sugar reaches an all-time high, Incredo Sugar G2 is uniquely positioned to meet this growing demand without sacrificing the taste of sugar that consumers love and offering easier use and flexibility, cost efficiency, and greater sustainability. Incredo Sugar G2 is now available to companies in North America & Europe for use in baked goods, chocolates, spreads and gummies.

Jovial Foods

Indulge in the ultimate vegan comfort food with Jovial Foods’ Organic Gluten-Free Vegan Mac. Crafted with creamy, dairy-free goodness, this dish offers a delicious and easy meal solution. Using Jovial Foods’ award-winning brown rice pasta to ensure quality and flavor. The Vegan Mac cooks firm and tastes great, guaranteeing satisfaction without compromise. Certified GlutenFree, it’s the perfect option for those seeking a wholesome and satisfying meal without missing out on taste or texture.

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Justin’s® Dark Chocolate Peanut Candy Pieces are a clean take on a nostalgic candy favorite, providing a perfect balance between roasted peanuts and dark chocolate with a crunchy candy shell. This chocolate treat is the perfect indulgence made with ingredients you can recognize and feel good about. Enjoy as an afternoon pick-me-up, an evening night-cap and everything in between. With this innovation, Justin’s is the first to provide USDA certified organic and nationally distributed chocolate candy pieces that are also Non-GMO Project Verified and made without stevia, sugar alcohols or synthetic colors. Justin’s is proud to expand its offerings of nostalgic favorites with a clean yet indulgent chocolate treat that’s also vegan-friendly, glutenfree and Rainforest Alliance certified.


Kültee™ non-dairy soft serve blends a luxurious soft serve taste with an unbelievably dairy-free base. The premium, ready-toserve recipe is pre-mixed and ready to go from carton to machine – no measuring, mixing or stirring required. Developed by Zentis, a global leader in natural foods, Kültee™ boasts the unmistakable creaminess of traditional soft serve but with 52% less calories (caloric content reduced from 190 to 98 calories per serving). The non-dairy soft serve is made from oats, and excludes any lactose, gluten or cholesterol. Kültee™ chocolate, vanilla or strawberry soft serve is perfectly topped off with Kültee Kaviar™, the U.S.-made popping boba, deliciously bursting in a variety of fruit and dessert flavors.

Mavericks Snacks

The team at Mavericks Snacks has officially ditched the ‘cookie cutter’ – putting a new-school spin on old school classics, with snacks that take you back to the nostalgic favorites of childhood – but this time, junk-free. Their plant-based cookies were made with families in mind, encouraging guilt-free indulgence with crave-worthy flavors and feel-good ingredients. That means their best-selling Birthday Cake Bolt Cookies are 40% less sugar than leading natural kids brands, peanut-free (safe for school), nonGMO, nothing artificial, and free from syrups and sugar alcohols. Founded by a father of three young snackers, Mavericks was created to fill a void where flavor and fun meets wholesome and satisfying. Where families are inspired to (snack) break from the norm and embrace the idea that “better-for-you” can also mean just plain better.

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Misunderstood Whiskey Co.

OAT yes they did! America’s first (and only) ready-to-drink, dairy-free hard Oat Nog (14% ABV) is a light & smooth take on a delicious holiday classic without the dairy! The award winning limited release, which uses Misunderstood’s Ginger Spiced Whiskey and sustainably sourced Oat Milk liqueur as its base, provides vegan and allergen-sensitive consumers (gluten-free, dairy-free, egg-free, nut-free) with a light, flavorful, and creamy alternative to traditional eggnog. Elevating the holiday experience further, Misunderstood Whiskey Co. has taken care to source high-quality ingredients which include sustainably sourced oat milk and proudly free of seed oils, high fructose corn syrup, and artificial sweeteners. Misunderstood’s Dairy Free Oat Nog is shelf-stable and is ready to be enjoyed right out of the bottle or creatively incorporated into your favorite cocktails!

Mind Blown™

This plant based shrimp substitute will satisfy your cravings for the tender texture of Shrimp with a bit of a crunch and flavors of the sea. They are perfect in appetizers, salad, pasta, of course, as a main dish. The taste and texture of Shellfish is undeniable, and they cook from frozen, ready in minutes. Low in fat, soy free and gluten free. offers a sweet and mild taste and a tender texture with a bit of a crunch if cooked right. Mind Blown™ is on a mission to relieve pressure off our precious oceans and leave a vibrant planet for our future generations. Our Pledge: 1% of Mind Blown™ profits goes towards the Coral Restoration Foundation to support its mission of rebuilding and restoring coral reefs around the world. By indulging in the Mind Blown™ Crab Cakes - customers can enjoy a delicious meal while also making a positive impact on the environment.

MorningStar Farms

A delicious meat-free addition to any diet, MorningStar Farms Vegan Chorizo Crumbles are expertly seasoned and ideal for an array of savory recipes. You can use these bold-flavored crumbles any time you’re looking for a meat-free alternative. Perfect as a pizza topping or a flavorful addition to main dishes, Chorizo Crumbles are versatile enough to include in a variety of recipes. Whether you’re preparing a quick and convenient breakfast, lunch, or dinner, MorningStar Farms Chorizo Crumbles are sure to delight vegans, vegetarians, and meat-lovers alike.

Page 29 | Food & Beverage Magazine v February Issue 2024 Editor’s Top Pick Trending in Plant-Based

Natalie’s Tomato Reishi

Natalie’s Orchid Island Juice Company is regenerating a generational favorite with this recently launched blend of fresh pressed tomatoes, Himalayan salt & reishi mushrooms to holistically support consumers’ wellness eco-systems. Naturally packed with potassium and lycopene, tomatoes ensure peak hydration and reduce oxidative stress, while reishi has been used in traditional medicine for centuries and has been known to boost the immune system and reduce stress. Honestly sourced, freshly handcrafted and minimally processed, Natalie’s Tomato Reishi contains no preservatives, artificial ingredients, added sugar or GMOs.

Nature’s Bakery

Adulting can wait – it’s time for a brownie break! Whenever your sweet tooth needs a little soft-baked satisfaction, Salted Caramel Brownie wins snack time every time. Made with wholesome whole grains, dates, and caramel plus a hint of salt and a whole lot of real cocoa flavor - for eyes-closed, wide-smiling, feel-good me-time moments. Plant based, dairy-free, nut-free, and 100% delicious.

Nature’s Path

Nature’s Path’s Pumpkin Seed + Flax Granola is bursting with hearty whole grain oats, nutrient-rich pumpkin seeds, and wholesome flax. Each mouthful delivers a symphony of flavors enhanced with warm cinnamon and a hint of salt. Perfectly clustered for convenient snacking, this granola is meticulously crafted with real ingredients, ensuring you stay satiated and energized throughout your busiest days. Pumpkin Seed + Flax Granola isn’t just delicious; it’s a powerhouse of nutrition. Packed with heart-healthy flax seeds and plant-based protein from pumpkin seeds, it provides a satisfying boost to your morning routine. Made from simple and organic ingredients, it’s a guiltfree indulgence that nourishes your body and delights your taste buds. Elevate your breakfast experience with this wholesome and delicious granola – the perfect start to your day.

February Issue 2024 v Food & Beverage Magazine | Page 30 Editor’s Top Pick Trending in Plant-Based

Next Level Burger

Next Level Burger is America’s first 100% plant-based burger joint and its Signature Burger recipe has been a beloved menu staple for almost a decade! The protein-packed quarter pound patty is made in-house from scratch with whole ingredients including organic mushrooms, carrots, onions, chia seeds and quinoa. Topped with organic avocado, cheese and roasted garlic-thyme mayo – and with 19 grams of protein – it’s nutrient-dense vegan comfort dining at its finest. Next Level Burger co-founder Cierra de Gruyter spent months perfecting the recipe in her own home kitchen to offer the ideal balance of taste, texture and nutrition for NLB’s guests. Next Level Burger currently has 10 locations nationwide and is planning to open many more in the coming years!

Nature’s Garden

Nature’s Garden Immune Snack Packs contain a thoughtfully curated blend of functional ingredients such as elderberry, ginger, along with nuts and superfruits rich in antioxidants, Vitamin C & D and Zinc -- all supporting immune health. Both the Mega Immune Mix, and Immune Booster Mix are also optimized for digestive-wellness through our patented microencapsulated Probiotic system that has been clinically shown to safeguard live probiotic cultures until their release in the intestine-- ensuring our Probiotics arrive through the stomach unharmed -- a key differentiator from other Probiotic snacks on the market. The Snack Pack ingredients are infused with 5 billion CFU of microencapsulated Lactobacillus Rhamnosus GG live Probiotics –the same strain found in the market-leading Probiotic supplement Culturelle.


Oatly Super Basic Oatmilk is designed for those looking for a simply formulated product that doesn’t sacrifice deliciousness. Made with Oatly’s original proprietary oat base, found in many of the brand’s products readers already know and enjoy – plus just three more ingredients, Oatly Super Basic delivers on texture, creaminess, and taste with a streamlined ingredient list. Apparently, you can have it all! A 1:1 swap for cow’s milk, Oatly Super Basic is a seamless and quick add wherever readers already use milk products – in smoothies, a bowl of cereal, or in recipes. Readers can feel good about opting for a plant-based alternative that’s good for people and the planet, as oatmilk generally has a lower climate impact than cow’s milk*.


Page 31 | Food & Beverage Magazine v February Issue 2024 Editor’s Top Pick Trending in Plant-Based

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Once Upon A Coconut

Indulge in the enchanting fusion of tropical refreshment and decadent cocoa with Once Upon A Coconut’s Coconut Water with Chocolate. Crafted to captivate the senses, this unique beverage combines the pure essence of coconut water with the rich allure of chocolate, creating a harmonious, hydrating, and delightfully satisfying blend. Immerse yourself in the velvety smoothness of cocoa as it intertwines with the naturally hydrating properties of coconut water, transporting you to a realm of unparalleled taste. Once Upon A Coconut’s commitment to quality ensures a luscious and invigorating experience, making this Coconut Water with Chocolate an exquisite choice for those seeking a delectable plant-based escape from the ordinary. Elevate your beverage experience with the magical fusion of Once Upon A Coconut’s Coconut Water with Chocolate.


OWYN (Only What You Need) is a plant-based nutrition company that unites great taste and ingredient transparency. Founded by former professional athletes, the brand supports balanced nutrition and healthy living with clean, premium ingredients. OWYN is the only in its category to bridge medical roots with consumer-friendly appeal, as all products are allergen tested for the top nine most common allergens in accredited third party laboratories to ensure top nine allergen-friendly standards are met. OWYN works closely with a medical advisory board comprised of leaders from top-rated institutions across the country to guide product formulations and innovation. The Dark Chocolate 20g Protein Shake is OWYN’s best selling formula, containing a multi-source plant protein blend, superfood greens, and vegan omega-3s. Rich and decadent in flavor, it’s an ideal choice for fuel on-the-go.

Patagonia Provisions

This new pasta line is crafted from a revolutionary new grain: Regenerative Organic Certified® Kernza®. Unlike most grains, which must be planted annually, Kernza is perennial, meaning it stays rooted in place from year to year. Kernza’s deep root system prevents erosion, enriches soil, and yields nutty grains perfect for pasta. Combining Kernza with Regenerative Organic Certified Durum wheat ensures a pleasing texture, while bronze dies create a rough pasta surface for optimal sauce adhesion. Kernza is igniting a movement to feed the world while restoring damaged soils and protecting groundwater from nitrogen pollution. Annual grains (wheat, rice, and corn) currently occupy about 70% of the world’s farmland. In contrast, Kernza roots nourish the topsoil microbiome, allowing the plant to find underground water and nutrients that remain inaccessible to annuals. Compared to annual wheat, the result is a delicious and better source of fiber, plant-based protein, and essential amino acids.

Page 33 | Food & Beverage Magazine v February Issue 2024 Editor’s Top Pick Trending in Plant-Based


Popchips, the original better-for-you potato chip brand, has officially launched a new flavor – Popchips Nacho1 Popchips Nacho is never fried, always real, and has 50% less fat than other fried chips. To put it plainly, these are nacho average potato chips. Popchips Nacho is dairy-free, vegan certified, gluten-free, and Non-GMO Project Verified.


Launched in 2023 by third-generation farmer Kortney Chase, Pecana is a woman-owned and operated small business, based in Austin, TX. Pecana was founded to fill a gap and drive innovation in the growing nut milk category, by offering consumers a deliciously nutty and naturally creamier non-dairy milk alternative. Pecana is committed to manufacturing its PecanMilk in a way that supports its most important stakeholders: healthy bodies, happy farmers, and a clean Earth. Our pecans are sourced from Chase Pecan, the world’s leading manufacturer of American-grown pecans.


REBBL Revive Reishi Vanilla features a revitalizing blend of coconut milk, real Tahitian vanilla, and adaptogenic Reishi mushroom extract; making it an ideal beverage for recovery, balance, and immune support. As part of the REBBL Revive lineup, Revive Reishi Vanilla is formulated to elevate well-being and support the body’s ability to cope with stress through 200mg of adaptogenic Reishi mushroom, a revered ingredient in ancient Eastern herbalism known as the Divine Mushroom of Immortality. REBBL Includes 200 mg of Reishi mushroom extract to support the body’s natural ability to cope with stress and provides immune support from zinc (20% DV). Non-GMO, Vegan, Soy-free, Gluten-free, made with organic coconut sugar and no artificial flavors.

February Issue 2024 v Food & Beverage Magazine | Page 34 Editor’s Top Pick Trending in Plant-Based

Rich Products

Rich Products offers the industry’s first-ever plant-based cold foam with the release of its On Top® Soft Whip Pourable Topping. Created to add a sweet complement to your favorite hot and cold beverages, such as coffee, smoothies, and sodas, the innovative soft whip is rooted in sustainably sourced whole grain oat milk to account for dietary preferences and restrictions. The product’s stability and delicious, sweet cream flavor make it ideal for mixing, filling, layering or topping your favorite beverage or dessert, and its pourability makes it easy for restaurant operators to utilize without the need for special equipment. All you must do to experience the creamy goodness is shake the ready-to-use carton, open, then pour. The product has a shelf life of 14 days refrigerated and is kept fresh for up to a year when frozen.


Finally, a plant-based half & half that doesn’t leave you wanting. Whether you’re cooking or like your coffee creamy, Ripple Half & Half is the answer. Enjoy decadent dishes, sumptuous soups, and rich desserts with no saturated fat or cholesterol. Enjoy cooking and baking with Ripple’s proprietary blend of oils, which contains the right fats in the right proportions. Why Peas? Peas are an excellent source of protein, setting Ripple apart from others as they use a proprietary method to harvest protein from peas, removing impurities to leave a clean, neutral taste. Additionally, peas have a small environmental footprint, unlike almonds, which require irrigation, or cattle, which contribute to deforestation and greenhouse gas emissions. Yellow peas also grow in areas that receive lots of rain, so they need little or no irrigation, and little or no fertilizer.

RISE Brewing Co.

RISE Brewing Co.’s London Fog Nitro Earl Grey Tea Oat Milk Latte is an organic, vegan, dairy-free, non-GMO and plant-based, lightly caffeinated beverage. Each can of London Fog contains 25 mg natural caffeine per 7 oz serving and combines a smooth, nitrogen-infused oat milk latte with the comforting notes of Earl Grey black tea. It’s the perfect drink for a gentle start to your mornings or a soothing break into the afternoon.

Page 35 | Food & Beverage Magazine v February Issue 2024 Editor’s Top Pick Trending in Plant-Based

Veggie Underground

Available in Carrot, Parsnip and Red Bell Pepper varieties, Veggie Underground is the first and only plant-based cheese made with real vegetable purées that melts and tastes just like the dairy version. Veggie Underground, is a product of RIND by Dina & Joshua, is WBENC- (women-owned certified) and LGBTQowned company. The Carrot cheese won a sofi™ Best New Product award in 2022 and the products are made in the US from domestically grown ingredients. Veggie Underground is certified non-GMO, allergen-free, palm oil-free and the only vegan cheese made with real vegetable purées.


Introducing SHICKEN, the plant-based superbrand that’s transforming the culinary landscape with its delectable meat-free meals. Born in Satvinder Bains’ kitchen in 2020, SHICKEN uses a unique technology to mimic the texture of chargrilled chicken so authentically, it’s hard to distinguish from the real thing. Their menu features an array of chef-made curry flavors, including the best-selling Tikka Masala, Jalfrezi, and Butter Curries. The Tikka Kebab Skewers were even named Best Plant-Based Chicken in last year’s Product of the Year awards. Committed to sustainability, all SHICKEN products come in recyclable packaging. Now making its US debut, SHICKEN’s tantalizing range of plant-based meals is available at Sprouts, ready to change the way we think about plant-based meals.


YOU NEED THIS’ plant-based Hot Cheddar Fries deliver mouthwatering, bold flavor without the junk! These crunchy, spicy fries are an easy-to-eat, social snack that are also glutenfree, vegan, and Non-GMO project certified. The Hot Cheddar Fries are the perfect mashup of the brand’s beliefs: Indulgent, crunchy, better-for-you, great tasting, and great value.

Page 37 | Food & Beverage Magazine Editor’s Top Pick Trending in Plant-Based


Your morning cup of coffee just got a whole better with Zurge, a supercharged, scientifically backed, brain supplement coffee blend. This potent and complete brain-boosting brew supports cognitive function, memory concentration, sharpness, acuity, focus, and neuro regeneration. Zurge’s Proprietary Brain Boosting blend is formulated with CognatiQ®, clinically proven to significantly increase levels of Brain-Derived Neurotrophic Factor (BDNF), a key neuroprotein vital to learning, memory, and higher thinking. Lion’s Mane Mushroom, clinically shown to promote nerve function and growth by supporting Nerve Growth Factor (NGF). Stabilized Rice Bran, a flagship ingredient with over 100 nutrients in one easy-to-take serving. And Coffeeberry® cascara rich in potent antioxidants providing a hint of caramel like sweetness. A new experience made with 100% Colombian coffee espresso blend.

February Issue 2024 v Food & Beverage Magazine | Page 38 Editor’s Top Pick Trending in Plant-Based

Prioritize mental health – from the back of the house to the front door

– before it hits your team and your bottom line.

Create healthier and more engaged employees with Mental Health First Aid (MHFA) at Work for Restaurants from the National Council for Mental Wellbeing.

Learn more at

Your Workforce’s Mental Health Challenges:

Food and beverage industries scored in the bottom 10% for workplace mental health.

80% of employees in restaurant and food service industries report feeling burned out.

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Our Solution:

Increase employee productivity, morale and retention by cultivating supportive team cultures.

Address mental health and substance use challenges and reduce associated stigma by fostering open discussions that encourage the appropriate treatment.

Build resilience in an often fast-paced work environment impacted by peak serving hours, demanding customers and tip-driven competition.

Trusted by leading companies nationwide.

West Village Hotspot AMBRA In New York City Introduces An Elegant Weekend Brunch

At the helm of Ambra’s flavorful brunch menu introduction is notable Chef John DeLucie. “I really love our tiramisu pancakes, because who doesn’t love dessert for breakfast!” This encapsulates the essence of infusing the joy of indulgence with the comforting familiarity of morning rituals, all inspired by Italian culinary traditions. “These tiramisu pancakes are a delightful fusion, blending the rich flavors of traditional tiramisu with the beloved breakfast staple of pancakes, offering guests a playful yet decadent start to their day.”

Launching brunch at Ambra was driven by a desire to transport guests to the vibrant streets

of Italy, where leisurely mornings are celebrated with delectable fare and convivial company. Drawing inspiration from the diverse regions of Italy, each dish on the brunch menu is crafted to showcase the bold flavors and rustic charm of Italian cuisine.

Standout signatures on the brunch menu, such as the Frittata caprese, featuring a fluffy omelet studded with fresh mozzarella, basil & San Marzano tomatoes., capture the essence of Italian home cooking with every bite.

Adds DeLucie, “My personal favorite dish is the Tiramisu pancakes as I mentioned above. It’s a

Page 41 | Food & Beverage Magazine v April Issue 2024
Photography by Spilled Milk Creative
The pasta dishes featured on the brunch menu are carefully selected to highlight the diverse textures and flavors of Italian pasta-making.

dish that embodies the soulful simplicity and robust flavors of Italian comfort food, transporting diners to the sun-drenched hillsides of Tuscany with each mouthful.”

Another signature on the brunch is the pasta offerings. “When it comes to my go-to brunch dish to make at home, I often turn to a classic Pasta alla Carbonara, tossing al dente spaghetti with crispy guanciale, creamy egg yolks, and sharp Pecorino Romano cheese for a comforting and satisfying meal that never fails to impress.”

The pasta dishes featured on the brunch menu are carefully selected to highlight the diverse textures and flavors of Italian pasta-making. From the creamy richness of the Tagliatelle alla Carbonara to the delicate simplicity of the Spaghetti alla norma (an Ambra signature), each dish is a celebration of Italy’s culinary heritage, crafted with love and attention to detail.

Current trends in brunch showcased at Ambra, an establishment opened in September 2023 by restaurateur Andrea Ienna,

include a focus on locally sourced, seasonal ingredients, as well as inventive flavor combinations and playful reinterpretations of classic dishes. Additionally, there is a growing emphasis on sustainability and mindful dining practices, reflected in their commitment to reducing food waste and supporting ethical suppliers.

In addition to the standout dishes and trends, Ambra’s Greenwich Village brunch experience is characterized by a warm, inviting atmosphere and a dedication to hospitality. Every aspect of the brunch service is designed to evoke the relaxed elegance of an Italian trattoria, where guests can linger over their meal, savoring each bite and creating lasting memories with friends and family.

Located at 569 Hudson Street at West 11th, Ambra offers patrons both patio seating, window seating for the perfect spot to perch and people watch, casual bar seating, and indoor formal table seating. Brunch can be reserved on Resy or visit www.ambranyc. com and follow @AmbraNYC on social media.

April Issue 2024 v Food & Beverage Magazine | Page 42

In addition to the standout dishes and trends, Ambra s Greenwich Village brunch experience is characterized by a warm, inviting atmosphere and a dedication to hospitality.



















63% GEN X

56% GEN Z






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Snack Industry Leader Snax-Sational Brands To Launch Cookie Pop OREO and Candy Pop M&Ms Popcorn At

Cookie Pop Oreo® and Candy Pop M&M’s Minis® Officially Launches in Dollar General Stores Nationwide for April 2024 in New 4oz Snacking Popcorn Size

SNAX-Sational Brands’ premiere popcorn brand, inclusive of Cookie Pop and Candy Pop, expands its retail footprint with the national roll out into 19,000 Dollar General stores, paired with the introduction of a special 4 oz size snacking silhouette exclusive to the retail giant.

COOKIE POP OREO® made with real OREO cookie pieces and CANDY POP M&M’s Minis® made with M&M’s Minis candy, are America’s favorite sweet and CANDY POP M&M’s Minis® and COOKIE POP OREO®

Dollar General stores across the United States as the brand continues its growing retail expansion.

snacking and at-home movie watching.

Dollar General is focused on making it easier for prices in convenient locations across the United States, and online.

Page 45 | Food & Beverage Magazine

“We are so excited to roll out COOKIE POP OREO® and CANDY POP M&M’s Minis® with Dollar General in our 4oz bag size as part of our new partnership with this retail staple, , making it accessible to as many consumers as possible while keeping it afordable, and meeting Dollar Generals “Save Time, Save Money Everyday philosophy” - Mike Hagan, CEO, SNAX-Sational Brands

“We are so excited to roll out COOKIE POP OREO® and CANDY POP M&M’s Minis® with Dollar General in our 4oz bag size as part of our new partnership with this retail staple, , making it accessible to as many consumers as possible while keeping it affordable, and meeting Dollar Generals “Save Time, Save Money Everyday philosophy” - Mike Hagan, CEO, SNAX-Sational Brands

SNAX-Sational Brands Group premiere popcorn brands, COOKIE POP, CANDY POP and CEREAL POP’s http:// and also include CANDY ®, CANDY POP SNICKERS®, CANDY POP


® cookie pieces and CEREAL POP made with ® cereal and COCOA PEBBLES® cereal.

About Cookie Pop, Candy Pop and Cereal Pop: SNAX-Sational Brands’ established premiere power duo COOKIE POP and CANDY POP, continues to be an innovative popcorn snacking leader combining

and continues to garner attention amongst consumers, media and celebrities, from Cardi B., Lance Bass, org

children and teens to get behind the camera and mic

provide entertainment to families and patients of the Children’s Hospitals that are there for care.

news and updates, and visit the brand’s website inclusive of their e-commerce shop online at www.


April Issue 2024 v Food & Beverage Magazine | Page 46


BeatBox, the Original Party Punch, announces their latest “Partner Series” custom sports package in collaboration with the Dallas Stars. This installment in their sports partnership line features the legendary Dallas Stars logo set against the distinctive and fun BeatBox branding.

The limited time Partner Series packaging features the newest flavor to the BeatBox Party Punch line-up: Green Apple.

“The vibrant color of the Green Apple BeatBox was the perfect match for our first NHL partnership,” stated Zech Francis, Vice President of Global Marketing at BeatBox. “Green Apple launched in late 2023 as our most requested customer flavor. The Dallas / Fort Worth market is one of our key growth markets in the US, so we strategically chose to collaborate with the Stars to bring something really unique to their amazing fans.” Francis stated.

The latest Stars “Partner Series” is the third custom collaborative package by BeatBox, preceded by Oklahoma State University and the Dallas Mavericks. The prior two custom packages have been wildly successful not only in sales for the company, but in the social media universe too. In Oklahoma, OSU’s Pistol Pete Juicy Mango sold +37% faster than the original Juicy Mango. Additionally, the Dallas Mavericks Blue Razzberry is off to a hot start with year to date cases already up +115% vs. prior year against original Blue Razzberry cases.

Retail accounts in the Dallas metro area started receiving the Stars Partner Series early February with both local and national chains joining the starting line up including: 7-Eleven, QuikTrip, HEB, Specs, Circle K, Walmart, and more.

“Seeing the strong bond between BeatBox consumers and Stars fans, united by their shared love for hockey and memorable experiences, has been awesome to see throughout this partnership,” states Zech Francis. “A special shoutout goes to our outstanding distributor, Ben E. Keith in the Dallas region, for their pivotal role in spreading this joy to our local

supporters and retail partners. We are excited to continue this journey and we’ll be rooting for the Stars throughout the rest of the NHL season!”

BeatBox is the “Original Party Punch”, offering fun & nostalgic flavors in a sustainable & resealable package. With a deep passion for live music, our community of super fans, and creating fun, BeatBox has become the brand that’s bringing the party to the alcohol industry.

The journey began in 2012 in the live music capital of the world, Austin, TX, and the energy was contagious. So much so, that BeatBox was able to secure the largest investment in SharkTank history from Mark Cuban who, “invested in BeatBox because at heart I’m a 25 year old and saw that this is going to be a party phenomenon.” BeatBox quickly built a team of beverage leaders helping to define a new category of “Party Punch.” BeatBox has an impressive roster of famous investors in music and entertainment, including Mark Cuban, Rob Dyrdek, Party Favor, Louis The Child, Good Times Ahead, and many more.

Today, BeatBox has become one of the fastest growing brands in the alcohol industry and the drink of choice for Millennial and legal drinker age Gen Z drinkers. Its passion for music, and connection to its consumers, has also made it the fastest growing and most engaged alcohol brand on social media.

Like Mark Cuban said, this is a company that sells fun, and if anyone ever asks what this brand is all about, tell them that “BeatBox Brings the Party!”


Vermont Information Processing, BeatBox Beverages, YTD and YOY date ending 2.28.24 Visit online at www. and follow @beatboxbeverages

April Issue 2024 v Food & Beverage Magazine | Page 50

Launches Mixology Series With Waldorf Beverly Hills

Hosted by El Cristiano, guests - ranging between hospitality representatives, bartenders, influencers, press, VIPs and venue partners, are indulged to experience a spectacular night with the tequila to really understand their cocktails and taste.

El Cristiano, the ultra premium tequila brand, launched a mixology workshop series with The Waldorf in Beverly Hills, CA which kicked off in February 2024. Six classes will take place over six months, with featured bartenders from notable Los Angeles venues and events, such as Soho Holloway House, and mixologist David Brackett, and curated by the El Cristiano team. Founder Karan Khanna kicked off the first class, speaking to the guests about the Purity, Passion and Purpose messaging of the brand.

Hosted by El Cristiano, guests - ranging between hospitality representatives, bartenders, influencers, press, VIPs and venue partners, are indulged to experience a spectacular night with the tequila to really understand their cocktails and taste. The evening includes experimenting with three cocktails and learning expert tips from the skilled mixologist, and tasting each of the four varieties the brand offers. The cocktails are paired with gourmet hors d’oeuvres created by the Chef of the hotel, to perfectly complement the mixology courses.

Page 51 | Food & Beverage Magazine v April Issue 2024

El Cristiano, a brand as noted above that prides itself on its platform of Purity, Passion and Purpose, promotes itself as the world’s most delicious additive-free ultra premium tequila, made by third generation master tequila makers with the finest Jalisco Highlands aged Blue Weber Agave. El Cristiano is dedicated to producing the purist tequila with no additives – (85% of tequila today has sugars and thickeners added) – with a high focus on harvesting only mature agave aged at least five years and certain sizing through sustainable agriculture practices. By establishing this process, they have eliminated the need for additives which would change the true essence of 100% Highlands Blue Weber Agave. El Cristiano first launched in May 2022, and began to roll out into Colorado in January 2023. The Waldorf has become a major partner for the brand, featured on both the rooftop and in their main level restaurant. The restaurant’s Sway Room was the perfect backdrop to serve as their workshop partner.

“We believe that premium tequila drinkers have been searching for ultra-aged options that hold true varietal characteristics of the blue agave grown in the Jalisco region without additives,”
says Karan Khanna, Brand Founder of El Cristiano.

Their foundation varieties and premium flavor profiles include Silver, Reposado and Extra Aged Anejo to their recently introduced Extra Reposado. El Cristiano in 2023 also introduced an entirely new flavor category with their 11 month barrel aged Extra Reposado, known as XR.

Using a distillation method of traditional distilled pots with copper, and aging in American Oak barrels, their tequila is always additive-free and gluten-free, using sustainable practices throughout the entire process, from agave farming to bottling. El Cristiano takes pride in their unique, unmatched collection offerings and tasting notes.

“We believe that premium tequila drinkers have been searching for ultra-aged options that hold true varietal characteristics of the blue agave grown in the Jalisco region without additives,” says Karan Khanna, Brand Founder of El Cristiano. “Through our proprietary distillation and aging processes, our tequila has a delicious and pure taste without sacrificing the quality of the ingredients.”

Follow @elcristianotequila and visit

April Issue 2024 v Food & Beverage Magazine | Page 52

Festival Spotlight


Jameson Irish Whiskey expanded its partnership with Stagecoach Music Festival in 2023 and took on the position as the “Official Whiskey of Stagecoach.” This year the brand will activate an even larger footprint at the 2024 festival with an expanded tented space where POS, onsite entertainment, and more will take place, offering festival goers an interactive and engaging experience. 2023 leaned into the “Widen the Circle” campaign uniting country music fans within the footprint were all priorities and major keys to success. This year will also have an exciting thematic, with the Jameson activation sure to be a draw to festival goers and VIPs alike.

2023 cocktails included: Blood Orange Whiskey Sour, Cowboy Summer, Jameson Ginger & Lime and Jameson Orange & Sprite. Their featured RTDs included Cola, Lemonade, and Ginger & Lime. This year the offerings will also include new featured cocktails and expanded RTD offerings.

The Jameson footprint will also boast an exciting lineup of DJ performances, so make sure to check it out – but we are there for the cocktails.

Follow @JamesonUS for Stagecoach news and updates ahead and during the festival weekend, taking place April 26-28, 2024, in Indio in the Coachella Valley of California.

TASTE RESPONSIBLY. JAMESON ® Irish Whiskey. 40% Alc./Vol. (80 Proof). Product of Ireland. ©2020 Imported by John Jameson Import Company, New York, NY

Images shown from 2023 Stagecoach, shot by Marissa Joy

April Issue 2024 v Food & Beverage Magazine | Page 54

Navigating the Intersection of Company, Culture and Business

Developing a restaurant concept mirrors the creation of a delicate recipe, demanding the perfect blend of ingredients, meticulous execution, and a touch of innovation. As we continue to expand one of our rising stars at TAG Restaurant Group, HashTAG, we have grown familiar with successful strategies for growing a breakfast restaurant, while balancing the fine line of creativity and business.

Chef Troy Guard’s Insights

Cracking the Breakfast Code

Embarking on my culinary journey has been an enlightening exploration into the complexities of expanding restaurants successfully, spanning from fine dining to fast-casual experiences. Opening a breakfast spot is a whole different undertaking and demands familiar best sellers, an ideal neighborhood, an exceptional staff, and possibly most importantly, a vibe. Fostering a loyal following stems from crafting a lively atmosphere infused with people, culture, music, and cuisine.

For us, an early goal of HashTAG was to grow it, which requires careful planning and execution from the beginning. The menu has to be scalable, which is achievable through consistent, precise recipes that can be crafted fresh daily and executed swiftly — customers should not wait more than 30 minutes, especially not during breakfast.

Page 55 | Food & Beverage Magazine v April Issue 2024

Get out there, talk to people in the industry, taste everything, explore, and take bold risks.

Core Values

Delving into the core values essential for success, I emphasize value itself. The core lies in delivering prompt, flavorful experiences; if something costs $5 it better be worth $5, and if it’s $100 it better be worth $100, otherwise, customers are quick to explore alternative options. My guiding philosophy revolves around three pillars –service, food, and vibe – fortified by the seven core values of our TAG Restaurant Group - Passion, Imagination, Courage, Harmony, Caring, Ownership, and finally Humility. These are all cemented by the underlying belief that the more one gives, the more one receives.

CEO James Park’s Insights

Win Big with Business Wisdom

As a seasoned restaurant veteran with more than 30 years of experience, I have landed on a recipe for success through the acronym

PIE: People, Innovation, Execution.

Navigating the Creative Landscape

Within the creative realm, my approach is simply exploring new ideas through travel, drawing inspiration from diverse cities, exceptional local spots, and the warmth of good people. Get out there, talk to people in the industry, taste everything, explore, and take bold risks. My approach has led me to be innovative yet familiar, shaped by the ever-evolving culinary landscape.

1. People

Prioritizing people is paramount, with our “Ohana,” Hawaiian for family, standing as a clear point of differentiation for TAG’s success. Daily collaboration within our Ohana and taking care of the people around you is guided by the vision of our founder and executive chef, Troy Guard, defining our path to success.

2. Innovation

Navigating the restaurant business is akin to sailing the open sea. In this dynamic environment, waves ebb and flow, and tides rise and fall. Successful navigation requires mindfulness of these elements, distinguishing between calm waters and impending storms. Preparation is key, and experience is vital to understanding the nuances. The true challenge lies in not only anticipating the sea’s movements but also in embracing innovation. Innovation extends beyond culinary realms, including technology, marketing, branding, menu trends, and more. Being open-minded and always prepared to try new things is a holistic approach that sets the course for sustained success in the ever-changing restaurant landscape.

3. Execution

Be an inch wide and a mile deep. Acknowledge the risks of menu expansion and customer fatigue – they are real challenges. Stay steadfast in your identity and offerings, recalling the essence that brought you into the industry in the first place. Execute with fervor and precision. By prioritizing and perfecting the fundamental basics, you pave the way for both organic growth and expansive scalability. Contrary to the age-old saying in hospitality, the customer is not always right, but we should always recognize that they are undeniably the customer, deserving attention and commitment.

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By using a no-code platform, Betsey Grassinger is leading a digital revolution that streamlines the distillery’s operations while overcoming resistance to change


When Betsey Grassinger joined the Holladay Distillery to head up IT, she quickly realized how few IT tools they were using. The company was dependent on excessive paperwork, phone calls, and cumbersome email processes. Even for something as simple as booking a conference room, a coworker would have to blast an email to the whole team saying the room had been reserved. Then, team members would simply have to remind each other not to use it.

Betsey knew Holladay needed to modernize — and fast. The catalyst for change was an accountability issue with purchase requests, where the process was wasting too much time with mistake-prone methods. She sought a swift, effective solution that enhanced their workflow process management, and offered reporting and audit capabilities.

Her search for a software platform led her to Kintone, a userfriendly, cloud-based, no-code platform. Kintone’s businessfocused applications promised to streamline Holladay’s operations and communications without hiring additional staff.

With Kintone, anyone can build an app without needing a background in IT, so it was an obvious choice for the Holladay team. Everyone can use it, from programmers to non-techies.


Betsey’s first no-code app wasn’t based on the problem that first drove her to seek a solution. She knew the team needed to start with a quick-win project and was certain if they could get a new app out the door right away, her colleagues would instantly see what Kintone could do.

Since building an app for employee onboarding required sign-off from a select few teammates, she decided it was the right project to tackle first. The human resources department was often too swamped when onboarding new employees to email IT about what equipment or setup they would need. This included everything from securing new computers to granting system access, which meant a lot of back-and-forth communication, mostly offline. Once all the boxes were checked, employee onboarding paperwork had to be filed away manually in a cabinet. Clearly, an inefficient process was creating a lot of ‘busy work.’

Betsey worked with the HR team to create an onboarding app listing all the new hire’s tech needs, training components, and safety equipment. The form is filled out directly in the app, eliminating the paperwork. By combining several steps into one portal, Holladay has now streamlined its onboarding process. Compared to the era of email and offline chats, interdepartmental communication is better than ever.

April Issue 2024


The same approach was applied to expense reports. A new app developed by Betsey’s IT department has made it easy to attach bills and receipts. Managers can now approve the report and send it to accounting in one click. No more trying to find your manager for approval, printing receipts and then waiting for them to process the expense approval request.

Betsey and her team rolled out these apps in no time, which sent a message to everyone at Holladay: there was a new tech solution in town. Since then, the IT team has created more than 30 apps, company wide. They’ve built apps that focus on managing and streamlining the company visitor log, a media contact list, mileage records, daily notes for sales, purchase requests, account focus for sales, maintenance requests, and a capital expenditure purchase request app.

By embracing a no-code approach to developing business apps, Betsey’s team has had a huge impact on many processes and workflows around the distillery. Kintone has brought more accountability, automation, and reminders to ensure tasks are actioned and moved onto the next phase of a workflow. Betsey also took the opportunity to gain valuable insights into the needs of colleagues she doesn’t normally interact with, which has helped her learn more about the company’s inner workings.


Despite the significant early successes with Kintone at Holladay, Betsey acknowledges that internal resistance is a natural part of any new system implementation. She has a growing list of potential apps that could streamline operations, but some employees remain hesitant.

The only way to address such hesitancy is open communication. Betsey plans to meet with department managers to better understand their team needs and explore how Kintone could benefit them. After all, they share the same goal.

Betsey emphasizes that while resistance to change is a common reaction, persistence can eventually lead to acceptance. As employees witness the benefits of the new system, they’ll come to appreciate the positive impact of digitalization. This story serves as a reminder that embracing new technology in the workplace, while challenging, can make work not only more efficient, but also easier, and ultimately, more pleasant.

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Handcrafted Quality at Industrial Scale

During the Enlightenment, or siècle des Lumières, French cuisine was elevated to an art form, and described in terms of harmony, chemistry, and spirituality. Cooks learned to prepare fine flavors through extracting, blending, and simmering ingredients. Today, the finest chefs on earth still rely on this practiced method, but it takes hours of preparation, precise timing, and lifetimes of honed expertise.

Today, Ajinomoto Health & Nutrition North America, Inc. (AHN) brings the precision and intentionality of this technique to the industrial and foodservice scale with their More Than Gourmet (MTG) product portfolio. As experts in elevating the nutrition and taste of food, AHN positions the MTG line to increase the reach and capability of quality cooking, benefiting consumer products such as stocks, broths, and sauce concentrates that would otherwise need to compromise on taste due to the time investment of creating the extracts.

Bringing the MTG product portfolio to scale means industrial and foodservice kitchens don’t need to invest in the time or manpower needed to create the perfect demi-glace or mother sauce. Instead, they can rely on the experts at AHN to provide the foundation for delicious cooking with the MTG product portfolio.

Drawing from AHN’s history in honoring authentic cuisine and the discovery of the fifth taste, umami, the MTG portfolio

elevates this expertise in new applications. The AHN passion for delivering deliciousness is the motivation behind bringing these authentic cooking methods to scale in a portfolio spanning from MTG stocks and broths to authentic Asian sauces, umami ingredients, and breakthrough flavor concepts such as kokumi ingredients.

“Our collaborative team of experts in culinary, food science, and nutrition are perfectly positioned to bring these traditional cooking techniques to scale,” says Xiaoxi Liao, a Research and Development Senior Food Scientist at AHN.

“Our More Than Gourmet line is a leader in the development and innovation and bringing Culinary Grade™ stocks and broths to scale in the foodservice industry. We apply authentic recipes and classic methods to produce shelfstable and minimally seasoned products, which serve as a versatile base for the development of a variety of stocks, broths, and sauce concentrates.”

“The essence in More Than Gourmet’s portfolio lies in the preservation of traditional home-style cooking,” Liao explains. “Long-time simmering is translated into large scale capabilities with superior kettle technology to provide high-quality products without nutritional compromises.”

With a product line that includes 20 varieties of stock and sauce reductions, More Than Gourmet broths and stocks are

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simply made by boiling vegetables, bones, or shells in a steam kettle to resemble home-style cooking methods, creating products that are completely natural, using a “no shortcuts, no compromises” long-boil approach.

The base sauces, Liao says, provide, “a blank canvas to make anything, from a pepper sauce to a bourbon mushroom sauce and beyond. The sky’s the limit when it comes to supporting innovation in product development and giving chefs in industrial and foodservice kitchens the ability to add components like spirits, herbs, and spices, at will.”

The liquid bone broth concentrate is a prime example of the versatility MTG products offer. It contains no preservatives, has less than 1% fat, and is highly concentrated for freight efficiency. Broth concentrates like chicken and beef offer multiple degrees of Brix (concentration level), which provides flexible uses to streamline inventory. Aseptically packaged bone extract concentrates have a 24-month shelf life from the date of manufacture.

MTG products can be applied for a host of large-scale uses. Liao says that AHN’s expertise helps them act as an innovation partner with customers, and recently on a ramen project, AHN’s umami and kokumi expertise allowed them to create a customized formula. Using the stock concentrate as a base, they were able to elevate the flavors and add complexity by utilizing highly functional yeast extracts and authentic Asian ingredients, such as sesame oil and tamari soy sauce. AHN was even able to utilize a by-product from their broth production and rendered fat to advance the mouthfeel of this product. Ultimately, Liao says, it met both flavor and nutritional demands.

Our world has changed significantly since the earliest days of French cuisine, but thanks to products like More Than Gourmet, time-honored traditions can keep pace with our constantly growing and changing society, providing quality without compromise.

For more information, visit solutions/stock-broth-concentrates/

The base sauces, Liao says, provide, “a blank canvas to make anything, from a pepper sauce to a bourbon mushroom sauce and beyond. The sky’s the limit when it comes to supporting innovation in product development and giving chefs in industrial and foodservice kitchens the ability to add components like spirits, herbs, and spices, at will.”

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Session Prep: Your Client Success Manager leads you through the ECRM Portal and curates in-person meetings with companies that match your objectives.

Check-In Day: Buyers pick up their badges and schedules. Suppliers pick up their badges and set up their meeting space.

Meetings Day: Buyers attend their pre-scheduled, one-on-one meetings to listen to brands pitch their products and check out samples.

Tech Keeps You in the Loop: Provided iPad keeps you updated on schedule changes, locations, amenities, ECRM contacts, and more.

Networking for Success: Meals, cocktail receptions, and special activities foster connection and networking with other participants in an informal environment.

Educational Programming: Thought leadership presentations from industry experts and leaders in the field, or panel discussions featuring category buyers.

For more information contact:

Sarah Davidson or call 440-542-3033

April Issue 2024 v Food & Beverage Magazine | Page 62
Inspiring flavors that elevate
Register at using c ode FNB24. JUNE 23-25 , 2024 • JAVITS CENTER • NYC
your menu.



Non-Profit Culinary Center by: Glen Cybulski, Pete Lachapelle, and Matt Catherincchia



























honor and remember the support of
Gary Cantor, Robin
& Gary Coles Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.
Leach, Chef Paul Prudhomme,
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April Issue 2024 v Food & Beverage Magazine | Page 4


Having access to and the ability to afford nutritious food options for every meal is something not to be taken for granted. Especially considering the fact that according to Feeding America, more than 13 million children are faced with food insecurity. That term is more serious than it sounds — identifying those households as not having the necessary food for every family member to lead a healthy life. Chefs Feeding Kids was created with the hope of offering a solution to this problem.

nutritious meals, foster healthy eating habits,and teach marketable culinary skills to those who need it most.

collaboration between Chef Glenn Cybulski and Chef

2007 and 2008. Upon returning to the United States, they joined forces to form Chefs Feeding Kids in 2009. Shortly after, they began plans to open Chefs Feeding Kids Culinary Center, a brick and mortar facility used to train kids and adults in need for future culinary career opportunities. Chef Cybulski took on a lead role in the initiative and became the Executive Director.

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“Billy and I became fast friends and found we had a lot in common regarding how we were raised,” said Chef Cybulski. “And while I never remember going without food, we did have a lot of pancake nights as my single mother did her best to care for me and my three siblings. These types of childhood experiences led to Billy and I having conversations about how we could help turn hungry bellies into happy ones.”

After Chefs Feeding Kids was granted a 501c3 status position. It was not an easy decision, but it allowed him

and the positive impact it continues to make.

Board of Directors

The current Board of Directors includes Chef Glenn Cybulski (Executive Director, chef, and restaurateur), Pete

and Matt Catherincchia (VP of Sales, Bellissimo Foods). With impressive amounts of experience and passion, each of these individuals bring crucial ingredients to the table regarding the overall success of Chefs Feeding Kids.

“We understand the needs and challenges we’re trying to alleviate,” said Lachapelle. “Seeing as the Chefs Feeding Kids is fairly new, it’s been both eye opening and inspiring to see such a strong initial response of support within the industry to ensure our vision comes to fruition.”

Among the challenges waiting to be resolved is the growing number of children faced with food insecurity, which has reached 1 in 5 here in America. There has been a movement

within the foodservice industry to alleviate this problem

America. And although the intentions are admirable, they are limited to just several days per year, leaving much more work to be done. Chefs Feeding Kids is focused on getting hundreds (if not thousands) of chefs nationwide to donate meals for kids and their families once a month. Along with providing food, there is an emphasis on promoting

simply, inexpensive recipes. There will also be free culinary training courses offered at various locations.

considering the foodservice industry is in desperate need of employees. Ever since COVID-19 struck and forced restaurants to close, employees who lost their jobs

“Seeing as the Chefs Feeding Kids is fairly new, it’s been both eye opening and inspiring to see such a strong initial response of support within the industry to ensure our vision comes to fruition.”
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Chef Glenn Cybulski (Executive Director, Chef, and Restaurateur) Pete Lachapelle Matt Catherincchia (VP of Sales, Bellissimo Foods)

restaurateurs. And it is just one aspect of the multi-faceted approach — feed, educate, train, employ — that makes Chefs Feeding Kids so powerful.


Chefs Feeding Kids currently has a network of 58 National Chef Ambassadors who have agreed to deliver monthly meals to food insecure children and their families through

same mission. Within months, Chefs Feeding Kids is aiming to have hundreds more Chef Ambassadors join in the effort to help put an end to hunger.


habits alongside meal distribution is crucial to promoting

Chef Ambassadors will provide easy-to-follow recipes on the website as a way of empowering people with the knowledge and skills necessary for preparing nutritious meals at home.

countries outside of the United States.


Offering culinary training is a great way to increase access to career opportunities in the foodservice industry. Chefs Feeding Kids works with professional kitchens around the country that allow Chef Ambassadors to teach courses for youth between the ages of 12 and 18 throughout the year. These classes will focus on basic skills needed to work in a restaurant setting.


Upon completion of the Chefs Feeding Kids culinary course, them when applying for a job in the foodservice industry.

both the individuals dealing with food insecurity and the culinary industry itself. Helping to develop a well-trained, enthusiastic workforce is a win-win scenario. Eventually, the Chefs Feeding Kids website will incorporate a job board employees searching for work.

And it is just one aspect of the multifaceted approach — feed, educate, train, employ — that makes Chefs Feeding Kids so powerful.

By feeding, educating, training and employing individuals, Chefs Feeding Kids is not only addressing immediate hunger, but also creating a pathway to independence and

“I have been feeding and educating kids since 2011 and seeing the smile on their faces when trying fresh pasta with sauce

have countless stories with a lot of emotion around the gift of helping kids. It is truly a mission of gratitude and compassion.”

The legal process of creating Chefs Feeding Kids took 1.5 years to complete. It was a worthwhile labor of love that led

began in Huntsville Alabama at Joe Carlucci’s Restaurant this month, followed by a class in Washington State at Sourdough Willy’s Restaurant with many more to come. Chef Feeding

States. If each chef held one small event a month in their town to provide a meal and teach healthy eating habits to

fed each month,” said Chef Cybulski. “That’s our vision and goal. One chef at a time, we will make a difference in cities and towns nationwide where the food insecurity problem is in need of a solution like Chefs Feeding Kids.”

As one can see, Chef Ambassadors are critical to the success of the program. By sharing meals once a month through charities and local youth programs, they take on the role of ground-level spokespeople and build the reputation of Chefs Feeding Kids. In time, many of them will become instructors of the simple culinary courses designed to help kids secure entry-level employment in restaurants. They say it takes a village — and they were right.

onboarded 58 talented chefs across the United States and overseas. And this is just the start.

“There are approximately 749,404 restaurants in the United States. If each chef held one small event a month in their town to provide a meal and teach healthy eating habits to an average of 10 kids, that would equate to 7,494,040 kids fed each month,” said Chef Cybulski.
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“That’s our vision and goal. One chef at a time, we will make a difference in cities and towns nationwide where the food insecurity problem is in need of a solution like Chefs Feeding Kids.”

Interested in getting involved?

Feeding Kids. Any donation (monetary or time) is greatly

culinary professional who is looking for a rewarding way to make a positive difference, please take a moment to apply.

About Chefs Feeding Kids

We combat childhood food insecurity by providing nutritious meals and fostering healthy eating habits. Through collaborative efforts with communities, chefs, and partners, we aim to empower food-insecure children and young adults, including those within the autism community, by offering access to nutritious, affordable meals and equipping them with culinary skills. Our goal is to not only alleviate hunger but also pave the way for a brighter future by creating career pathways and opportunities, ensuring these individuals have the foundation for sustained wellbeing and success.

Learn more at:

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