Michael Birchenall,  Foodservice Monthly, Maryland

Michael Birchenall is Editor, Founder and Publisher of Foodservice Monthly, an award winning regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). He is the author of the Web log Sauce on the Side at www.foodservicemonthly.com.

The Restaurant Association of Maryland named him Allied Member of the Year in 2007. Foodservice Monthly received the first Joan Hisaoka Associate Member of the Year RAMMY in 2008 from the Restaurant Association Metropolitan Washington.

Mr. Birchenall is an active member of the National Press Photographers Association, a Board Member of the Atlantic Seaboard Wine Association and serves on the board as Vice Chairman of the Restaurant Association on Maryland Education Foundation. Mr. Birchenall is a member of the National Restaurant Association (NRA), Restaurant Association Metropolitan Washington (RAMW), Restaurant Association of Maryland (RAM) and the Ocean City Hotel Motel and Restaurant Association (OCHMRA).

Rita Blackwell, Wine Express, Maryland

Rita Blackwell is the President and Co-Founder of Wine Express which creates intimate in-home wine tastings, lively monthly themed wine events, local wine clubs, corporate events and seminars, and partners with local charities and organizations to help raise funds.

From early on Rita had a knack for great food and wine and has developed a reputation for having “the right stuff” when it comes to entertaining. After earning her Certification for Wine Studies from the French Culinary Institute in New York City where she studied under the world renowned Andrea Immer-Robinson, master sommelier and dean of wine studies, Rita was convinced that wine tasting should be presented in a way that is fun, accessible and less intimidating.

A member of the Society of Wine Educators and a local sommelier group that meets to blind taste wine using the standards for the Court of Master Sommeliers, Rita is always hard at work attending industry forums. Rita tastes over 200 wines monthly to bring her guests and clients the very best wine information available.  Affectionately called “That Wine Girl” by her many fans, she also writes a wine column for Charmed magazine.  For more information visit www.wineexpresstastings.com

Nongkran Daks, Thai Basil Restaurant, Virginia

A native of southern Thailand, Nongkran Daks’ introduction to cooking began at age seven.  She would get up at 4:00 am daily to pound curry paste. Later, as a college student in Bangkok, Nongkran waited tables at a restaurant with the unlikely name “Dairy Queen”, while she earned a degree in agricultural economics. Subsequently, as the spouse of a diplomat, she used her husband and children as willing guinea pigs for hundreds of dishes acquired during the Daks family travels.

Before launching the Thai Basil, Nongkran taught cooking and catered in Honolulu, Washington, D.C, China, Laos, Taiwan and Thailand. She also ran a snack bar in Bangkok featuring Asian and Western dishes and a mean cheesecake.

Multi-cultural and multi-lingual, Nongkran is a member of the culinary society, Les Dames d’Escoffier.  Her cookbook, “The Secrets of Thai Cooking,” was self-published in 1994. Subsequently, Nongkran and Alexandria Greeley co-authored a Vietnamese and two Thai cookbooks published by Periplus.

At the Thai Basil, Nongkran seeks maximum authenticity. She also offers cooking classes, catering and frequently lectures and conducts demonstrations on Thai cuisine.

Nongkran’s cuisine has received favorable reviews and media coverage in the New York Times, USA Today, the Washington Post, Washingtonian magazine, the Zagat and AOL and Gayot guides and several local newspapers.  In 2007, Thai Basil earned the Thai Select award under the Government of Thailand’s restaurant certification program. 

In 2009 Nongkran was featured in a Pad Thai noodle competition with Celebrity Chef Bobby Flay on his Food Network program Throwdown!.  In January 2010, Nongkran filmed a cooking segment in Bangkok with Samantha Brown, part of an hour long show about Thailand which will air on the Travel Channel this summer.

Roberto Donna, Galileo III, Washington, D.C.

Born in the Piedmont region of Italy, Roberto Donna arrived in Washington, DC at the age of 19 with almost a lifetime of cooking school education from his native Torino and throughout Europe. On October 31, 1984, he opened Galileo and gained a strong following in the DC Metropolitan area. The addition of his Laboratorio and Osteria has made Chef Donna's restaurant a destination for those seeking the best in Italian cuisine. Among the many accolades bestowed upon Chef Donna one of the most notable came in 1996 when Galileo was named one of the twenty finest Italian restaurants in the world by the President of Italy.

Roberto is an active supporter of the DC Central Kitchen, the American Institute of Wine & Food, Share Our Strength and The James Beard Foundation, and numerous other charitable organizations. His civic-minded activities are an important part of his life and are his way of giving back to the community that has helped him succeed in achieving his dreams.

Mary Evans, Cooking Club of America, Minneapolis

Mary Evans, founder of The Write Cook, bases her expertise on 30 years of experience. The Write Cook features a wide variety of food and travel related services including culinary tours, cooking classes, cookbooks and articles. A former cooking school director and confirmed Francophile, she enjoys sharing her passion for food and France with others through teaching and travel.
 
Mary's credentials include a Diplôme d'Études from the Sorbonne in Paris and professional culinary studies at La Varenne and Lenôtre. Mary is a member of the International Association of Culinary Professionals and Les Dames d'Escoffier. Mary divides her time between Minneapolis and her home in the small French village of Mollans sur Ouveze in Provence where she offers additional classes and tours.

Join Chef Mary Evans along with Cooking Club of America members in a delicious demonstration event!  From basics to experts, Mary will have something for everyone! Learn to make five courses and then enjoy them yourself!  Cost includes demonstration, recipes, goody bag, sponsor giveaways, the entire meal and an optional glass of wine.  For more details, call 877-893-7947 or visit www.cookingclub.com/festivals .

David Guas, Author of DamGoodSweet -- Desserts to Satisfy Your Sweet Tooth New Orleans Style, Washington, D.C.

DamGoodSweet -- Desserts to Satisfy Your Sweet Tooth New Orleans Style is a sweetened travelogue packed with recipes celebrating Chef David Guas' hometown, New Orleans. Guas got his start at age 22 in the pastry kitchen of the Windsor Court Hotel.  Guas trained under German Master Pastry Chef, Kurt Ebert, and Executive Chef, Jeff Tunks of the Grill Room. He soon became Executive Pastry Chef of the popular DC Coast restaurant in Washington, D.C.  Nearly ten years as the Executive Pastry Chef of DC Coast and its Passion Food Hospitality sister restaurants -- Acadiana, Ceiba, TenPenh and PassionFish, Chef David Guas garnered numerous accolades for his praised "elegant comfort food" dessert style from exalted sources as Esquire, Food & Wine, Bon Appetit, Pastry Arts and Design and Food Arts magazines.  His comfortable down home persona gets him regular invitations to appear as guest chef on The Today Show.

Already proclaimed as one of Food & Wine Magazine's "favorite new dessert cookbooks," DamGoodSweet is bringing the best of New Orleans and Southern style desserts to kitchens everywhere. Saveur touts DamGoodSweet as one of "the three that have us racing to the kitchen," and the popular magazine, Garden & Gun, which explores everything true to the culture found below the Mason-Dixon line, included DamGoodSweet as one of only five cookbooks in their "rundown of the best upcoming releases with a decidedly southern flavor."  David Guas shares his stories and memories of the "sweetest side" of New Orleans and south Louisiana with every recipe.

Carla Hall, Alchemy Caterers, Washington, D.C.

Carla Hall is the owner and chef of Alchemy Caterers.  A graduate of L’Academie de Cuisine, Carla has worked as the Sous Chef at the Henley Park Hotel, and Executive Chef at both The State Plaza Hotel and The Washington Club.  She has taught numerous cooking classes at Sur la Table, L’Academie de Cuisine and other venues in the Washington area.  She is currently teaching classes at CulinAerie in downtown D.C.  Carla is preparing to launch a line of petite sweet and savory cookies, which are currently only available to the catering clients.  Her food balances the heart and soul of the South and the refinement of her classic French training.  She enjoys creating memorable comfort dishes with fresh, seasonal and local ingredients.  Carla approaches each event as an opportunity to make a connection with the client and to change the way they experience food.   

“If you’re not in a good mood, the only thing you should make is a reservation.”  - Carla Hall

Heidi Hanson, PBS series Chefs A' Field, Washington, D.C.

Heidi Hanson is the Executive Producer and co‐owner of Warner Hanson Television, Inc. and the Executive Producer of many series, including the award‐winning and critically acclaimed PBS series Chefs A’ Field. She is the author of two cookbooks for Chefs A' Field.

Heidi has developed and produced natural history documentaries, newsmagazine, and programming that airs on the major networks and cable outlets, including PBS, ABC, Outdoor Life Network, Discovery Network, Discovery‐Europe, MTV.

Heidi has received numerous awards, including two prestigious James Beard Foundation Awards.. Food & Wine Magazine touted Heidi as “one of the most influential figures in food today”, naming her one of their "Tastemakers".

Heidi is the longtime Chair of American Institute of Wine & Food’s Days of Taste program where she has created numerous programs that bring gardens, chef demonstrations, and integrated food lessons to Washington, DC schools and communities. She is a founding member of FoodPrints, a collaborative that involves Washington DC schoolchildren and families in educational activities and promotes the joys of local & sustainable food.

Rahman "Rock" Harper, Stratford University, Virginia

Chef Rahman “Rock” Harper discovered his love of cooking when he was in his teens.  In high school, he took both cooking and home economics classes.  He soon became obsessed with the challenge of running a restaurant kitchen, and decided that this would be his career.  Making the most of his talent and determination Rock became an award-winning, honors culinary graduate of the noted Johnson and Wales University.  Here, he gained extensive experience in both front and the back of the house at the University-run J&W Radisson in Rhode Island.  During his school vacations, Harper worked as Chef's Assistant to Chef Osama El-Sayed, on his acclaimed internationally syndicated television show Bil Hanna Wa Shiffa (With Joy and Good Health).  This became Rock's first full-time position after graduation from Johnson & Wales.

Rock has held several positions throughout his career at award winning restaurants such as Café Calliope, Burke Station Restaurant, Planet Hollywood, BET on Jazz Restaurant, and Executive Chef of B.Smith’s Restaurant in Washington D.C.  Most notably, Rock was cast, and eventually won, season 3 of the Fox reality television cooking show, “Hell’s Kitchen”.  People like Marvin Woods, Anthony Bourdain, Rick Tramonto and of course, Gordon Ramsay, have all given Rock great insight into being successful.

Rock is 33 and lives in Virginia where he is currently a culinary instructor at Stratford University.

Michael Harr, Old Hickory Steakhouse & Moon Bay Coastal Cuisine at Gaylord National Resort, National Harbor, MD

Up until 2008, Harr received much critical acclaim working at the helm of D.C.’s Butterfield 9, which was named a “Top 100 Restaurant” by Washingtonian magazine during his tenure.  According to dining critic Todd Kliman, Harr “emerged as one of the city's top chefs, sending out sophisticated, imaginative plates…”  

Today, Harr’s domain extends to two of the most popular dining spaces at the AAA “Four-Diamond” rated Gaylord National Resort: Old Hickory Steakhouse & Moon Bay Coastal Cuisine. 

Trained at Miami’s Johnson & Wales University, Harr has honed his craft over the past twenty years.  His early years included stints in Geneva, Brussels, Tuscany and Cap d’Antibes near Nice, where he was personal chef to a diplomat in Megeve of France’s Savoie Region.  Harr also held positions at London Club, a five-diamond restaurant in Las Vegas, and two other noted Washington D.C. restaurants: the five-diamond Maestro and Mark Miller’s Red Sage.   

Harr’s past honors include several guest chef appearances at New York City’s James Beard House, including being featured alongside other area top chefs as part of a “Washington D.C. All-Star Chefs” event in March 2010.  He has also been featured in the Washington Post, Washingtonian, Washington Examiner and in live, on-air cooking demonstrations for Washington’s Fox5 News (WTTG-TV).

Amanda McClements, Metrocurean.com, Washington, DC

Amanda McClements is a food writer and the creator of Metrocurean.com, a must-read for DC food lovers. Metrocurean is a trusted source for the latest scoop on the hottest restaurant happenings in and around the nation's capital. The site also covers food trends, chef news, recipes and more. A native North Carolinian who counts herself in the "eastern" NC barbecue camp, Amanda has trailed celebrity chefs through Iceland, picked birdshot out of quail on a South Carolina farm, and dined on tripe, tongue and crickets, all in the pursuit of good food. Her work has appeared in Food & Wine, The Washington Post, ForbesTraveler.com, DC Modern Luxury and Daily Candy, among others.

Nycci Nellis, TheListAreYouOnIt.com, Maryland

Founded six years ago and acknowledged by The Washington Post as "one of the premier resources for things food and wine in the Washington area and beyond," TheListAreYouOnIt.com is a multifaceted web site providing details on literally hundreds of food and wine events occurring across Greater Washington each month, from chef appearances and cooking classes to wine seminars, local vineyard tours, special restaurant activities and promotions and more.  Updated every two weeks and "announced" to more than 25,000 subscribers by a e-mail blast, TheListAreYouOnIt.com features a regular guest Chef’s Column authored by local and nationally-renowned toques, such as Wolfgang Puck, Michel Richard, and Eric Ziebold; Grapes & More, featuring guest columns by locally and nationally prominent sommeliers, wine writers, winemakers and mixologists; the Buzz, a section devoted to restaurant industry insider news; Openings and Coming Soon, each detailing changes on the restaurant scene.

Previously a baker for local restaurants and a professional meeting planner who spent seven years organizing educational conferences for state legislators, Nycci is a self-described "foodie descended from a long line of foodies" and has cooked and catered meals for friends and family since she was in elementary school.  In addition to TheListAreYouOnIt.com, Nycci writes The Dish column, a bimonthly feature published in Washington Flyer magazine and is a featured lifestyle reporter for the publication on Washington's WTOP radio (103.5 FM). Most recently, Nycci and her husband, David Nellis have cooked up the DC area’s only food and wine variety radio show, Dishing It Out. Broadcast every Sunday at 11:00 am on 1500 AM, Nycci and David host guest chefs, mixologists, wine and beer aficionados from both the national and local food scene. Recent guests have included Thomas Keller of the French Laundry, Barbara Fairchild of Bon Appetite and Cathal Armstrong of Restaurant Eve. Nycci is regularly featured on as a “foodie expert” for the local news channels and has been featured on WUSATV9, News Channel 8 and Fox Five News.  Nycci lives in Kensington, Maryland with her husband, David, five kids and two Bernese Mountain dogs.

Patrice Olivon, L'Academie de Cuisine, Maryland

Chef Patrice Olivon is currently the Program Director of Culinary Arts at L'Academie de Cuisine in Gaithersburg, MD. Prior to that he was the Executive Chef of the Embassy of France, where he excelled for twelve years. In addition,
he regularly cooked at the White House for formal affairs, private parties, and daily meals. In addition to appearing on Iron Chef America, Chef Patrice’s long awaited public television cooking series, Dinner is Served, is currently in
production with Fresh TV Creative. Learn more about Chef Patrice at www.chefpatrice.tv

Mike Petrone, Honest Tea, Maryland

Mike Petrone is the Product Development Manager at Honest Tea, or more eloquently addressed as the “Brewmaster” at the headquarters in Bethesda, MD.  In this position, he works with suppliers to find the best organic and fair trade ingredients, develops formula concepts, and manages the manufacturing of new products. From concocting to commercializing, this job requires a unique blend of science, sustainability and art. Prior to joining Honest Tea five years ago, Mike worked as a molecular biology intern for the US Army Medical Research Institute while he was studying food science at the University of Maryland, where he graduated in 2005. He is currently pursuing his MBA and expects to graduate in August of 2010. A native of Maryland, Mike got his start in the food and beverage industry as a cook at a gourmet restaurant at the young age of 16.

In April 1994, Walter Scheib became the chef to America’s chief executive and the First Family. First Lady Hillary Clinton, impressed by the comprehensive spa menu Scheib had developed for the Greenbrier resort, as well as his highlighting of American cuisine, personally hired Scheib. For 11 years, he prepared everything from simple family meals to elaborate and formal State Dinners. His culinary creations dazzled and delighted White House guests including Nelson Mandela, Emperor Aikihito, Jacques Chirac, Boris Yeltsin, Vaclav Havel, Lady Diana Spencer, Tony Blair, Vicente Fox, and others.

A highlight of Scheib’s White House achievement was his creation of a distinctly American repertoire for the nation’s First House. He continues to speak with eloquence and pride about America’s bounty today, praising the artisan cheese makers, green grocers, mushroom foragers, master bread makers, fishermen, ranchers, and farmers who have helped our national market basket evolve, and make quality cooking more accessible than ever.

Since he returned to private life, Scheib has founded The American Chef™, the company through which he shares his knowledge of the development of American cuisine at the White House, as well as White House remembrances, with audiences across the country.

Scheib has made numerous appearances, both national and local including CBS Early Show, The Daily Show with Jon Stewart, the CBS Early Show, Good Morning America,  Weekend Today in New York, Nightline and Iron Chef on the Food Network Station. Newspaper and Magazine stories and interviews about his company and his food have been seen in The New York Times, The Washington Post, The Wall Street Journal, The Philadelphia Inquirer and The U.S. News and World Report.  Please visit the americanchef.com for the full text of these articles. He is the co-author of the newly published White House Chef: Eleven Years, Two Presidents, One Kitchen, which was released in January 2007.  

Scheib is an avid fisherman and still enjoys cooking as much as he did as a child, and at the White House. He lives in Great Falls, Virginia, with his wife, Jean, and their two sons, Walter and Jim.

Barton Seaver, Chef & Advocate, Washington, D.C.

Seaver, a Washington, D.C. native and graduate of the Culinary Institute of America, has been at the helm of some of Washington, D.C.’s most acclaimed restaurants.  He brought the idea of sustainable seafood to DC in an award-winning setting at Hook restaurant in Georgetown.  Throughout the course of a single year, the restaurant served 78 species of seafood, and Seaver’s devotion to the sustainable ethic earned him countless spots in the national media.  He also earned the title of Rising Star Chef from the Restaurant Association of Metropolitan Washington.  Later, he opened Blue Ridge restaurant where he garnered recognition from acclaimed food writer John Mariani as Esquire magazine’s 2009 ‘Chef of the Year.’

Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance.  He was recently named a Fellow with the Blue Ocean Institute and works with the Ocean Now program at the National Geographic Society.  Locally, Seaver is an appointed member of the Mayor's Council on Nutrition in Washington, D.C., where he is helping to craft a wellness policy for District residents.

While sustainability has largely been assigned to seafood and agriculture, Seaver’s work expands far beyond the dining table to include socio-economic and cultural issues. Locally, he pursues solutions to these problems through DC Central Kitchen, an organization that fights hunger not with food, but with personal empowerment, job training and life skills. Seaver is also developing a forthcoming PBS series, titled ‘Turning the Tide,’ that helps tell the story of our common resources through the communion we all share – dinner.

Barton lives in Washington D.C. with his wife and their two kitties.

John Shields, Host of PBS series Coastal Cooking, Baltimore, MD

John Shields is the owner of Gertrude's Restaurant at the Baltimore Museum of Art.

Often called "The Culinary Ambassador of the Chesapeake Bay," John has written three popular cookbooks on this regional cuisine: The Chesapeake Bay Cookbook (Addison-Wesley, 1990); The Chesapeake Bay Crab Cookbook (Addison-Wesley, 1992); and Chesapeake Bay Cooking with John Shields (Broadway Books, 1998).  

John’s television series “Chesapeake Bay Cooking,” was based on the book of the same title. For the series John hit the road, interviewing folks around the Chesapeake and showing how they prepared their favorite regional dishes.

His PBS television program, "Coastal Cooking with John Shields," currently airs nationwide.  Coastal Cooking with John Shields, (Broadway Books, 2004), is a companion to the series, highlighting foods from our American coastal regions -from Maine to Hawaii.  

John’s writings have appeared in national publications, including The New York Times, the Washington Post, Coastal Living, Southern Living, and Esquire.  

John is an active member of many community and professional organizations such as the Chesapeake Bay Foundation, the International Association of Culinary Professionals, the Chesapeake Sustainable Business Alliance, Slow Food, and the Chefs’ Collaborative. 

To learn more about John Shields visit www.JohnShields.com

Sabrina Soto, HGTV Star, Washington, D.C.

A native of Miami, Florida and the first generation of her Cuban family to be born in the United States, Sabrina began her career by working in her mother’s decorating business. That experience sparked a passion for design and honed a knack for creating beautiful spaces in any budget range. Her upbeat, high-energy approach, and her ability to connect on a personal level is complemented by impressive professional credentials. In addition to her award winning TV experience, Sabrina is a licensed real estate agent, and a LEED-accredited designer. The Leadership in Energy and Environmental Design is an internationally recognized green building certification system developed by the U.S. Green Building Council.

Along with her hosting and design duties on “Get it Sold,” Sabrina has enjoyed extensive exposure across the entire HGTV channel, guest hosting and appearing on various shows and specials, including “White House Christmas”, “HGTV’s Green Home”, “Bang For Your Buck”, “House Hunters”, “Showdown”, “Buying & Selling Secrets”, and “Real Estate Intervention.”  Sabrina has been featured in Time Magazine, USA Today, People En Espanol, Esquire and Latina Magazine.  Currently living in Washington, D.C. Sabrina tirelessly juggles designing, filming her HGTV show and treating friends and family to her second passion, cooking.

Billy Strynkowski, Cooking Light, New Jersey

As Executive Chef for Cooking Light magazine, and resident “celebrity chef,” Chef Billy Strynkowski has gained followers with his positive attitude, healthy and delicious recipes, and helpful cooking tips.  His natural performance skills, engaging personality and well-rounded culinary experience have made him the unassuming culinary go-to guy for millions of Americans. 

Chef Billy, as he is commonly known, is a regular guest on CNN and has appeared on dozens of other TV shows including ABC’s The View and CBS’s Good Morning America as the face of Cooking Light.  When he’s not developing recipes in the Cooking Light Test Kitchen, Chef Billy is traveling around the country hosting Supper Clubs and other Cooking Light events. 

Billy is a culinary graduate of Johnson and Wales University in Providence, R.I.  A resident of Hillsdale, N.J., Billy spends his spare time cooking for friends and taking vacations with his wife and two children.

Jeff Tunks, Passion Food, LLC, Washington, D.C.

Chef Jeff Tunks is one of the best in the ever-growing constellation of great American chefs. With a deep a passion for simply prepared seasonal ingredients, especially regional seafoods, Tunks unquestionable devotion to running a top-notch kitchen has led him to be the Executive Chef and part-owner of DC Coast, TenPenh, Ceiba, Acadiana, and PassionFish , five of DC's most respected restaurants. Having earned only the highest accolades from top sources such as Gourmet, Bon Appétit, Food & Wine, Travel + Leisure, Wine Spectator, The New York Times, and The Washington Post, Tunks continues to raise the bar in the ever-changing DC restaurant industry.

Bart Vandaele, Belga Cafe, Washington, D.C.

Bart Vandaele, Executive Chef of Belga Café, was awarded the title of Rising Star by Starchefs.com in 2006.  Before he started his career as an executive chef in the United States, he worked for years in the most exquisite Belgian restaurants.  From 1996-1997 he was Sous-Chef de cuisine at Restaurant Scholteshof.  There he worked together with the very renowned Mr. Roger Souvereyns, Executive Chef and Owner, Rated 2 Michelin-Stars.  Before joining Scholteshof, Bart gained his experience at Restaurant "Piet Huysentruyt", Rated 1 Michelin-star where he was active from 1990 til 1996 as Chef de cuisine.

From 1997-2000 he was the Executive Chef at the Residence of the Head of Delegation of the European Commission to the United States and from 2000-2003, Bart was the executive chef for the Dutch Ambassador to the United States.   During that period Bart cooked for very prominent figures in the United States, such as Mrs. Hillary Clinton, H.E. Prins Willem-Alexander of The Netherlands, H.E. Blinken A., , Mr. Kofi Annan, Mr. R. Prodi, Mr. Valéry Giscard d'Estaing and many Senators, governors, ambassadors, lobbyists, etc.

Vandaele, now Stella Artois' Brand Ambassador, will join Stella Artois at the festival, offering attendees tips about Belgian beer and food pairings and the Belgian beer pouring ritual.

Keith Voight, All Things Olive, Maryland

Keith Voight founded All Things Olive in 2004.  Based in Kensington, Maryland, All Things Olive is dedicated to bringing you fresh, authentic extra virgin olive oil from California.

At All Things Olive, you can sample over two dozen extra virgin olive oils, taste a variety of tart and flavorful citrus oils and delicious herb-infused oils, and discover some wonderful wine vinegars made in the traditional ‘Orleans’ method.  You can also learn what makes an olive oil an extra virgin olive oil, and how to pair an olive oil—from mild and delicate all the way to leafy green and grassy—with any dish you prepare.  

In addition, Keith also conducts olive oil seminars and tastings.  He has educated audiences ranging from professional chefs to enthusiastic foodies about the finer qualities and uses of real, extra virgin olive oil.

For more information, please visit www.allthingsolive.com

Dave Zino, National Cattlemen's Beef Association

As Executive Chef for the leading food authority on beef and veal, Dave Zino is the culinary spokesperson for the National Cattlemen’s Beef Association. He is responsible for concept development, ideation and recipe development; working closely with the Checkoff-funded Culinary Services program. While developing concepts and recipes for both the retail and foodservice industries, Dave also works very closely with the Checkoff-funded Beef Innovations Group in evaluating and developing new beef products.

As the culinary authority on beef, Dave helped launch Beef U: A Foodservice Guide to Beef – a comprehensive, in-depth and customizable “train the trainer” program designed to provide the foodservice industry with the latest beef product information and knowledge. Dave also assisted in revising the award winning publication Creating Crave; A Professionals Guide to Flavor, He also contributed to the recently published Healthy Beef Cookbook. In November 2007, Drovers – America’s beef business source – featured Dave as the “Dean of Beef University.”

In May 2007, he appeared on the popular Food Network program “Unwrapped” as part of their “On The Grill” episode on making the perfect burger. In 2009 he appeared on Healthy Flavor of America program, a public television cooking show.

Dave’s writing has been published in Food Product Design and also appears in “An Integrated Approach to New Food Product Development.” He wrote the chapter entitled, “The Right Preparation Technique,” which focuses on meeting consumers’ needs with fully tested products and recipes that really work. In 2004, Culinology magazine chose Dave as their “Featured Chef.” In 2008 Beef, Meat & Deli Retailer and Progressive Grocer magazines featured articles on Dave and the Culinary Services team.

Dave holds a Bachelors of Science Degree from Illinois State University and has earned three culinary certifications from Kendall College. He is a member of the Research Chef’s Association and the International Association of Culinary Professionals.