FOODRB eae AGE DS: CHS MAGAZINE CELEBRATED CHEF AARO SANCHEZ PARTNERS WITH COCINA COLLIN THELSREY CALI-FLOUR FOODS THE HEALTHIEST PIZZA CRUSTIN \\.., THE WORLD \ af - METRO DINER ~ f ; TO OPEN 7 50 LOCATIONS . WALK-ON'S _ = Rolls Out Seafood OF _ RYAN REYNOLDS Lagniappe Menu ADDS GINTO HIS RESUME eee NIGHT CLUB & BAR SHOW LAS VEGASSales that grow quicker than grass! Organic Valley is the *1 grass-fed dairy brand offering the broadest portfolio of 100% grass-fed products.” » Our family keeps growing! Organic Valley is introducing Grassmilk” Half & Half and Grassmilk Kids” Yogurt. ORGANIC * Organic 100% grass-fed products are the fastest NJ ALL Ey growing organic segment.” a>. Email salesadmin@organicvalley.coop to place your order. Visit www. organicvalley.coop for more on our Grassmilk’ line! — 20 se oh nt pot 2 ya SPS: 52 Weeks Er 12/31/2017 ohn rae SW + Made with 100% grass-fed milk. No grains. Hisiowregs Back of the House ery | Cee A 64). ara Assit ee sro SSVNay COLLIN MILLINGTON KENNY SHOEMAKER: Ptierac Meru erty) ca)? Cita eC Wa= 2 VP DIGITALINVESTMENT WEST COAST SALES URE) Coe Creda eR LIB CS CRISTINA CARPIO rumen rs Food and Beverage expert PUGS Te See Ub et LiaeTa hs Remain] aa Pear ee ro | ‘ a) = . ay ¥ Pircoripeepmemtiny te : 80% : cw) ii Cita scolar} . i MTT Vane 3) ° " eS aaa ° A= LU) Cee u Sam aE Results based on o survey of 2,244 Americans creer meet rs eyedesigns you love quality you deserve delivery you expect in-stockFRONT OF THE HOUSE® View all of our new items at frontofthehouse.com 305.757.7940 HoOo©Oe @FOHineFRONT OF THE HOUSE® A trendsetter in the tabletop industry, Front of The House (FOH) designs and manufactures distinctive Ce Re aa eae beautiful buffet building essentials for the hospitality industry; transforming the ordinary into the stylishly pias alee entra FRONT OF THE HOUSE® The Hospitality Industry’s Authority On Tabletop And Presentation Trends Exploring the intersection of color, unique textures, and bold shapeswith an array of sizes, the FOH design team is continuously inventing new concepts ‘OH for creative mixing and hing designed to stimulate the senses, All products reflect remarkable craftsmanship, durabilly, and value. Comprised of more than 2000 items, Front of The House offers something, tod Jement every restaurant's design aesthetic, and every Chefs Culinary vision, Their eclectic collections are created from a wide range of ‘materials such as: porcelain, glass, metal & stainless steel, rattan, BPA free polycarbonate, and a variety ofnatural woods including Palm Wood, Acacia, Bamboo, and Coconut. Each season, FOH intraduces hundreds of new product designs by studying market nd industry trends, and by collaborating with Chefs across the spectrum; from world-renowned culinary stars food-forward up-end comers, developing signature lines and customized designs that showcase their originality and savvy style, In an industry where presentation is everything, FOH customers have access to chic, mult-dimensional tablewares that are expressive of who they are, FOH, manages their business like 2 family; and building lasting, ‘service driven relationships with their customers is the key to their success {and the reason their customer loyalty and brand reputation is unmatched inthe industry. 20 FOOD & BEVERAGE MAGAZINE | MARCH 2018 | | |FOH... powerful performance or refreshing price.The Healthiest Pizza Crust in In the US, the pizza industry is a.45 billion dollar business. The diet industry is an 80 billion dotlar business. 350 slices of pizea are eaten every second! It's no wonder the number one “cheat meal’ of dieters «all across America is pizza. I's also no coincidence that when it comes to pizea crust alternatives - there is no shortage of options. Looking for a gluten-free crust? ‘There are a ton. A crust with veggies in it? Several. A low-carb pizza crust? A few. A pizza crust alternative that actually appeals to your taste buds? That one, perhaps, is subjective. ENTER CALI'FLOUR FOODS CAULIFLOWER PIZZA CRUST ‘The healthiest pizza crust in America? Consumers say so. This article is not based off of opinion, i's based off of facts. Read on and see ‘where they lead. We are living ina time now where ‘it has becoming “trendy” to eat healthy. While this is overall a great place to be for our country «there isa side-effect issue that is rising that needs to be Drought to light. ‘With a demand for more healthy food options on the rise, we are seeing more and more products entering the market that are catering to these demands of consumers. People ‘want fo eat healthy without feeling deprived. They are craving good tasting, healthy alternatives to their favorite “unhealthy” foods. While it’s « great start that there are more and more healthy options available for consumers to purchase - i's important to note that what looks healthy on the outside in the way of marketing, isn't always reflected on the inside (ingredients and nutritional value). Since this article is about pizza crusts, here isan example. Take a look at this chart highlighting the differences ‘between Califlour Foods pizza crusts and a few other cauliflower crusts on the market, {In full transparency, Calitlour Foods created this chart. Not becauseit's an opportunity to brag about how awesome the nutritional profile is (even though it is legitimately incredible) - but because people truly want to be educated. Every day dozens of people excitedly share on social media that they bought a cauliflower pizza erust to incorporate in their low-carb diet..but it wasn'ta low-carb product they were sharing (ala NOT Califlour crusts)! Consumers don't always read nutrition labels - and some assume that because one ‘crust is low in carbohydrates - then all cauliflower crusts must be too OD & BEVERAGE MAGAZINE | MARCH 2018AS SEEN FROM THE CHART ‘That is unfortunately not the case. By educating healthy eaters.on these differentiating factors, they will in turn be more cognizant ‘on reading all nutritional labels, Just because a product may seem healthier, that doesn't mean it fits into your specific dietary desires or needs. When it comes to pizza erusts, I's not so easy to find an option that can deliver each of the following: ow Carb *Low-Calorie “High protein *Minimal Ingredients les even harder to find a pizza crustifyou ft into one ofthese categories: *People with Diabetes “Those who suffer from autoimmune diseases *People with a gluten intolerance (celiac or otherwise) *People who want to be able to pronounce the Ingrediant list in their food “Those looking for a plant based (vegan) crust Unless of course, the brand is Califlour Foods. Not only can ceach of those boxes be checked - the crusts taste incredible. Ask any one of their halfa million followers or customers. They are the highest reviewed erust on the market -and that speaks volumes beyond what can be written inthis article. So, are Califlour Foods crusts the healthiest pizza crust in America? Some would dare to say they may ust be the healthiest in the world, Consumers ean find these low-carb cauliflower crusts in select retailers and online at wwwcaliflourfoods.com. It's time to take back pizza night - without the pizza hangover. Which One Would You Choose? ‘ne sce caer E® B( Califiour CU a a aU eC tor LS ese 102 grams segeame ca as rinse | rroran | 18 grime gram grams jee sting hechcnfowee —ncadiogcors ——intddingeem «12 Ingredients WWW.FOODBEVMAG.COM 23,By Cristina Carpio THE SWEET LIFE Tale € a Chocolatier It's no secret that I am a chocolate fan. Not just any chocolate, but good, high-quality ones. especially enjoy discovering places that takes a lot of pride when it comes to the chocolate making process. Six generation chocolatier and konditor, Daniel Stubbe and his family have been making bread and pastries since 1845, Daniel spent his formative years playing in the kitchen of his family’s hometown. After high school, he was encouraged by his parents to hone his passions into pastry apprenticeship where he grew up in Germany to carry on the family tradition. For a lot of us, sometimes it takes a few years before we figure out what we are destined to ido, That's not the case with Daniel, As soon as hee began his apprenticeship, he already knew the chocolate making business was going to be his life as, soon as he put on that apron. It certainly makes things easier as their family have always been in the chocolate making and pastry business. During his apprenticeship, Daniels father, Heinrich Smbbe decided to start a life in Canada in 1989 and opened up a small chocolate and pastry shop in Ottawa, Ontario. Growing up in Germany, a lot of the chocolatirs start as a pastry chef and branch out to specializing in different things according to Daniel. He decided to focus on chocolate ‘making and becoming a chocolatier. Daniel eventually decided to move to Canada and join his father which lead him to open his shop in Toronto in 1995. Even with so many years of experience under his belt, Daniel says he is continuing to educate himself, According to this wellknown chocolatier in Toronto, after 20 years in business, he sil gets the typical ‘questions from customers such as if the chocolates come from Belgium or Switzerland. Daniel says a lt of people are not aware of the many countries chocolate can come from like Tanzania, Venezuela and others. Asa chocolatier, he continues to visit plantations all ‘over the work! to this day to keep learning and sourcing from the best suppliers. Most recently, Daniel decided to take his business to the next level and create his very oven blend af chocolates. GE MAGAZINE | MARCH 2018 | | |He partnered up with Cacao Bar chocolate institutions in the world. Started by Charles Barry ‘one of the world’s best who is a renowned innovator of chocolate, the company strives to continue mastering the process of cocoa and sourcing the est beans in the world. Known for their perfect flavours, textures and finesse chocolates, master chefs, confectioners and restaurants from all over the world go to Cacao Barry to provide them with their chocolate needs, They even have a Chocolate Academy where they offer courses to artisans for professional techniques, and chocolate making trends. and recipes. Daniel partnered with Cacao Barry's OrNoir program tm create his very own signature blends Verliebt (German for “in love?) and Verspielt (German for playful). Both the mille and dark chocolate blends are not available anywhere else in the world. Its all about exclusivity these days, and customers love jon of my love for chocolate, and what I love about it, Veriebt is dark chocolate that constantly evolves and builds on the palate. Each experience with itis slightly different and exciting. Meanwhile, Verspelt is rich, deep and ‘memorable mil: chocolate that playfully elevates the traditional milk chocolate taste with a higher cacao content.” ‘Tm all for giving back to the community, and I believe every business should make every effort to support local cau at all times. Daniel believes in helping the local economy which I admire. He employs many Annex residents, where his shop is located. He is one of very few chefs who also hires many youths in need af ‘opportunities and second chances in ie. Even with no experience in the business, Daniel takes the time to train his staf and guide them in becoming future chocolatiers themselves. Consumers are also more supportive of chefs using local ingredients, and Daniel is one of those chefs. For instance, he uses a Toronto-sourced honey for all his recipes and uses herbs from the community gardens. During the summer months, Daniel even creates limited time hand-painted bbonbons using the local ingredients available a tradition that dates back to his childhood in Germany. What's next for this chocolatier? He is not interested in opening more shops however very much looks forward to his young daughter Georgia continuing the family legacy. Pet ha ; f complex and Prrsvoron ia) aI a, creanCARPIO’S CORNER 1 oe Vigeatisasocil dining platform for immersive et food experiences with locals. Travellers and ee eer ee es a enone cree eee eee The food app proves you can find unique - dining experiences beyond what hotels and ‘ ee aoe na _ 7 rset cee oct eee Oca a earn “ 3 location venue. Travellers use the app to book — fa and connect with any of the over 22,000 locals signed up ready to host visitors from Ce erie cmte nents omen ies ere Cnt Petit initially thought of the dea while sharing eo ae? pe eee ener oe reas ante tienen ae ies Ca na Cerne peer eidoct ene Lea ee ee foe eee wea eee cn ere ee nein! Dee) ‘The app was named top 3 in the world in pot ee eter tess Soe ee ie oe emo were See coco wcng poe ee eo rer and platform took centre stage since Vizeat PENT Se eee eee Gps eases geese eet ee eee aa eee eee eee Se en ems pee eee yes aes Been erm ican ‘The acquisition will also put the social dining platform at the forefront of the travel and Ronee Cee cee a See ead Po) [MARCH 20181) San Francisco-Don calls himself ‘a person of the sea’ He isa fishmonger and home cook specializing in local seafood cuisine. He currently works as a fishmonger at the Santa Cruz Harbour and Bay Area Farmers Market and always inspired by regional seafood dishes. He has extensive knowledge of locally harvested seafood and sustainable fishing practices. Spending his life mostly in the waters, Don has forged his respect for the wildlife and the ingredients he uses for his dinners only come from a diverse community of sustainable fisherman, farmers and artisan food purveyors. Don promises only the best hand selected seafood during his dinners. 2) Rome, Italy- Enjoy a dinner in an elegant location in the heart of the historical center of Rome, Trastevere (Piazza Trilussa) then at the height of the Roman “movida” , guests can soak up the atmosphere of the old town, vibrancy of the streets full of bars and shops, Federica and Barbara are the hosts and their charming house will invite you the to tasting of excellent Italian wines and travellers will also discover the secrets of Roman cuisine. 3) Barcelona, Spain: Rudiisa young professional chef who lives in Barcelona. This Austrian born chef prides himself in incorporating Meditteranean notes inmany of hisdishes. He works mainly with ecological products and is big on using seasonal ingredients with a focus on quality. Guests will surely leave with an unforgettable experience. 4) Paris, France- Odile is a mother of three and a food sector professional. She is welcoming travellers inher home and has a great passion for using organic products in her dishes having worked for an organic distribution food company. She was inspired by her mother and grandmother transforming produce from the garden toamazing dishes and would like to share their family recipes to her guests. In 2017, Odile and her family had the great pleasure of hosting Apple CEO Tim Cook along with others in their home. 5) Tokyo, Japan-Shino is a Japanese culture lecturer and loves to invite people into her traditional style house in Tokyo. Guests will visit the market and local shops with Shino and prepare the meal together where she will share secret tips on how to make the best sushi but also share the secrets of the Japanese ‘way of life not many people know about. 6) Tel Aviv, Istael-these hosts are right in the epicenter of the upcoming area of Tel Aviv where new galleries and art studios are opening. With a ‘warm candle light dinner, hosts Yonatan, a chef and. ‘Maya, a pastry chef will take you on a journey of the different aromas and flavours from around Europe. The hosts promises using only the best ingredients showcasing their very own unique creations. 7) New Brunswick, Canada-A caviar and champagne feast from Canada's most reputable Sturgeon Caviar producer, The Sturgeon Academy. Depending on the season, the experience will be either at the sturgeon farm on a grassy lawn or beach, in the host dining room or anywhere on the road in. Canada! Witha flexible sturgeon and caviar menu the unforgettable experience includes a tasting session and education of the 3 different types of Acadian caviar they produce. Dishes will include Sturgeon. ceviche, smoked sturgeon, sturgeon paterillete, and more! 8) Rome, Italy-How about a mystery dinner ‘with a magician and illusionist? Marco welcomes his, guests not only witha fabulous Italian dinner but also 2 show! He promises a one of a kind dinner and show experience right in the comfort of his home. 9) London, England: This top secret food tour will surely get your taste buds tingling! Your local, ide will take you to the Borough market and delight onEnglish fudgeandchocolate, You will then try some. Lincolnshire sausages and then heading over to the best fish and chips place in town. The guide will take. you through the market and talk about the history and then head over to a historic pub to enjoy samples of British cheeses and London beers and ciders. Along, the way, you will also get to visit the London Bridge and the Tower Bridge on the River Thames and also the Battleship HMS Belfast. 10) Amsterdam, Netherlands- What better way. to experience Amsterdam than a luxurious house boat dining with host Robert right in the Amsterdam, Center. Guests will enjoy a spectacular view of the beautiful canals during dinner along with great local stories from the host. The initimate setting has received rave reviews from guests and the host even. gives cooking options to visitors to ensure the best culinary experience. WWW.FOODBEVMAG.COM 27Metro Diner TO OPEN 50TH LOCATION OFFERING FAMED COMFORT FOOD WITH FLAIR metro diner Wee the Locals Fat Metro Diner is quilly expanding and making its mark on comfort food with the celebration of ts Soth diner in Sarasota, FL.on March 13th, Known for adding fair to an extensive menu of traditional diner dishes, each location is recognized as the place whore the locals eat. With its rapid expansion, Metro Diner is making sure that guests do not have to go far to discover fesh made-from-scratch indulgent dishes, prepared with the highest quality ingredients The 50th Metro Diner will be located at 6056 N. Lockwood Ridge Rd, with more than 35 adaltional diners planned in 13 states in 2018. The company is on track for continued growth over the next few years, bringing its family dining experience ta new guests across the US. ‘tm dedicated to defining Metro Diner as the total family dining experience, as family is the core of the company’s business operations,” sald Mark aval who co-founded Metro Diner with his father, John Sr and his brother CHICKEN B WAFFLES. John|r.“With my partners Chris Sullivan a founder of Outback Steakhouse, Hugh Connery, and Carl Sahisten -we made fun, family and exciting the ‘words clive by at Metro Diner and are dedicating our attertion to growth* Established in 1992 by the Davoll family with a single eatery in Jacksonville, Metro Diner is among the nation's fastest growing family dining concepts. ‘The diner gained popularity with its warm, welcoming service, lage portion ‘sizes and indulgent comfort food, Just ask Guy Fieri who featured the diner in an episode of Diners, Drive-tn's, and Dives. The diner offers great value SMRIMY AME OITS with most dishes priced under $15, and each location is designed to make guests feel at home while enjoying all-day breakfast, lunch and dinner. 28 FOOD & BEVERAGE MAGAZINE | MARCH 2018METRO COFFEE “Metro Diner is a company of diners, each one individually owned in their communities that follow the “amily rst’ values established by ‘our founding family, the Davolis? said Hugh Connery, jr. Co-Chairman of Metro Diner. "AS we celebrate the opening of our Soth diner, we are truly excited about the way our thousands of guests have embraced the passion and commitment we have to serving ther - every day ~ The Metro Diner Way. This is the first Cf many significant milestones we hope to celebrate in the coming years as we bring the unique hospitaliy of Metro Diner across America” | | | Metro Diner is focused on expanding the companys reach across the country. Already a favorite in Alabama, Delaware, Florida, Georgia, Indiana, Kentucky, Nevada, North Carolina, Pennsyivania and Virgina, this year, the company will open its frst locations in New Jersey, Oklahoma, Tennessee, Texas and South Carolina. In addition to offering its mouth-watering menu and friendly service to new communities, Metro Diner is creating 3,700 new jobs, including more than 150 new management positions nationwide in 2018. “Our family at Metro Diner is very proud and excited about achieving this milestone” said Chris Sullvan, Co-Chalman of Metro Diner, “We are passionate about our guest experiences and appreciate the positive responses and support around the excellent food, service and value provided.” Metro Diner's made-from-scratch menu includes signature dishes such 2a Fried Chicken & Waffles, Charleston Shrimp & Grits and their famous Meatloaf Plate. Daily blackboard specials indulge the taste buds with new {wists on tracitional dishes, including gluten-friendly options, Guests are invited to sip on beer, wine, Mimosas and Bloody Marys at most locations, For more information, please visit www metradiner com ABOUT METRO DINER Established in 1992 by the Davall family with a single eatery in Jacksonville, Metro Diner is arnong the nation's fastest growing family dining concepts. Metro Diner is known for its warm, welcoming service, large portion sizes ‘and indulgent comfort food with fair. the diner offers a great value during their all-day breakfast, lunch and dinner. ith most dishes priced under $15, WWW.FOODBEVMAFOURTH GOES LIVE WITH FIRST U.S. MARKET HOSPITALITY (O00 fourth Fourth, providers of a leading hospital- ity workforce management platform, has brought to the US. the first payroll service specifically built to address the complexities of the hospitality indus- try. Fourth has been providing payroll services for more than 15 years to hos pitality operators, such as Five Guys, Subway, Travelodge and Krispy Kreme, in the U.K. and has now gone live in the US. market with Chotto Matte, a Japa- nese-Peruvian restaurant operator, and Fourth's Payroll Service provides a one- stop solution for managing multiple em- ployments, varying pay rates, shift work, variable hours, temporary staff and paid time off. Builtin payroll data analytics empower hospitality operators to make faster and better decisions, materially re- ducing the cost and inefficiencies associ- ated with traditional payroll services. Part of its Workforce Management solu- tion set, Fourth’s Payroll Service is tight- ly integrated with its Workforce Planning ‘tool. With data inputs on logged employ- ee hours, this tool calculates employee ‘gross and net wages, used by the payroll service team to generate payments to hospitality employees. All hospitality-rel- evant labor regulations are built into the platform to ensure operator compliance. 30 FOOD & BEvE “Wagamama USA chose Fourth’s work- force management solution because it provides a single platform for us to man- age the entire employee lifecycle ~ and, ‘erucially, with fully integrated payroll delivered by a team that genuinely cared about us,” explained Paul Oakley, Wag- amama U.S. Finance Director. “There was an immediate and significant jerease in accuracy due to our switch in payroll providers, They do deliv- er - our people are paid accurately and ‘on time, tips are paid through payroll and taxed accurately, and staff can view their paystubs as well as their schedules, ‘on the Fourth app on their cell phone. “In addition, 1 have been particularly impressed with the expertise, atten- tiveness and quality of service from the Fourth team. They really do get the com- plexities of hospitality payroll If we had any questions at all, they were on hand to answer these quickly and efficiently. To my mind, this personable and profes- sional approach (es them from ‘other payroll providers. Oaldey continued: “And we are getting results that go further than an accurate and timely payroll. Our labor spend has improved because the system’s intelli- gence in labor forecasting allows us to focus on overstaifing. Creating a sched- ule is simple and saves hours each week ‘compared to Excel and manual systems. “Our approach is totally unlike other payroll providers,” noted. “Our solution is specifically designed for highly com- plex hospitality payroll and copes easily With different rates of pay, staff who are seasonal, transient, fulltime, parttime and those who carry outa variety of func- tions. NE | MARCH 2018 “We intend to revolutionize the ‘market and provide the hospitality ‘world what it needs from a payroll service ~ a service provider that ‘can match the high standards they setas their own. Its paramount for us to deliver exceptional quality and great customer service. Con- sistent, accurate and timely ps roll is key to employee happiness and business efficiency, and we help our customers achieve that.” To build upon Fourth’s payroll success in the U.K. and expand these services into the U.S. mar- ket to meet local hospitality cus- tomer demand, Steele, whohasled Fourth’s global payroll operations, for 10 years, opened a new service center in Tampa in October 2017 Managed by payroll operations manager Jennifer Specht, the cen- ter has hired from the Tampa ar- ‘es rich pool of payroll specialists to staff up for customers, About Fourth Established in 1999 by restaurant and hospitality entrepreneurs Derek and Edwina Lilley, Fourth was conceived “by hospitality pro- fessionals for hospitality profes- sionals.” Fourth offers a complete hospitality operations platform for purchasetopay & invento- ry and workforce management, underpinned by smart analytics and collaboration tools, enabling customers to optimize profits, en- hance guest satisfaction and scale profitably. Its 1,100 customers in {60 countries include many of the world’s most famous hospital brands. To learn more, please visit wwv.fourth.com emus.JACK DUSTY: FRESH LEADERSHIP BEHIND THE BAR ining Destination Uns RITZ- CARLTON SARASOTA Prior to his current position, Crawford served as gener ablishment ing coms all while honing ycktall creation AS Lead Bar ans to bring the bar back to the he culture behind the bar ~ incorporating more rum-centric, inventive, ‘and further bringing the bar es tha pay homage to the Jack Dusty ihe helm, guests explore menus, Infused liquors, and throughout the year, whil stil enjoying some of Jack Dusty's ¢ Siren and Smoking Jacket Jack sty at Thi for breakfast lunch and dinner. The ¢ we and Sunday from 7:00 am {and until 11:00 p.m. on Friday and For more information abou Dusty and The Ritz-Carlton, saras please call (941) 2266 or visit wow Jackdusty.com. About The Ritz-Carlton Hotel Company, Of Chey chose, Mo, currently operates more than 80 tories. More 1 company web site at va company updates, vi Con Internotional, nc Www.FooDe!—— FRESCO* MINI CUCUMBERS splendid crunch Our fresh FRESCO® Mini Cucumbers deliver a wonderful crunch and beautiful texture, making them ideal for snacking, salads or veggie platters for friends and family. Goo® WINDSETFARMS.COMCHIEF AARON SANCHEZ )RATED CHEE AND TV PERSONALITY AARON SANCHEZ PARTNERS WITH COCINA LED BY MEDIA INDUSTRY VETERAN EMILIANO SACCONE COCINA | AGAZINE | MARCH 2018 | | | 34 FOOD & BEVERAGEWith a commitment to elevating Latin food and lifestyle to ‘rock star status, media industry veteran Emiliano Saccone and celebrated chef and TV personality Aar6n Sanchez have joined forces to create Cocina, a mobile-irst destination celebrating the best of Latin culture. With a fresh voice and bold look currently missing from the burgeoning online food scene, Cocina, brings a cinematic ‘experience to food through original videos, fresh recipes and intriguing stories that offer an unprecedented perspective on the Latin food cul ‘Were a team of passionate food lo and storytellers that ‘embrace the Latin lifestyle and with Cocina, we're bringing it to leveryone"said Emiliano Saccone, CEO, Cocina, “By making millions lin love with Latin food Ireacy, Aarén is the definition of what ‘Cocina stands for. Through captivating videos and compelling stories, we're inviting everyane to join our table: Jur approach is simple... To inspire audiences with beautifully shot cor that ts authentic, innovative, a approachatble Cocina celebrates Latin culture through highlighting the diverse fries that connect people around the world Aarén Sinchez. "I love that so many have become passionate about eating, cooking, entertaining and discovering - as a chef, that motivates me every day to continue creating recipes that everyone can make and enjoy. WITH CHEF SANCHEZ ‘Aar6n Sanchezis.an award-winning chef, TV personality, cookbook author and philanthropist, He is the cheffowner of Mexican restaurant Johnny Sénchez located in New Orleans. Sanchez is also a judge on Fox's hit culinary competition series “Mastercher” ‘and has co-starred on Food Networks "Chopped" and “Chopped Junior." Emiliano Saccone was the President of MundoFox, Fox’s Spanish language broadcast TV nétwork in the US, as well as President ‘and Head of Giobal Content Development for FOX International Channels, where he worked for almost two decades. He's also previously held positions as COO of FAV Network, @ digtal-frst mukipletform rargeting millennial To establish its distinaive cinematic style, Cocina has pulled together an exciting group of filmmakers: including Emma Tammi and Henry Jacobson. The duo has a proven track record at producing and directing critically acclaimed shorts and documentaries. Injecting spice and jassion into the online food video culture, Cocina content includes recipes for mouthwatering dishes. Next up willbe series that celebrate Latin food culture as well as up and coming ches. ‘About COCINA (www.wearecacina.com) We love food and we are incredibly excited to bring you even more amazing recipes, riveting stories from Latin countries ‘and culture, and highlight local chefs and personalities contrasting backgr the first bi junds. Pull up a chair, relax, and get ready for the food is on us. Nag) eld