website   recipes  
Go
For Educators
Visit our new Merchandise Catalog
Home > Foodservice Professionals > Chef Ambassadors > Incredible! Chefs Print E-mail

Eggscellent Chefs

Eggscellent Chefs

The good news about eggs continues to spread. As one of the most versatile foods, trend-setting chefs have always understood the opportunities for eggs at breakfast and in dayparts beyond breakfast. But with breakfast the “bright spot in foodservice”, it seems only natural that American Egg Board would look to the breakfast segment to announce their newest chefs in the fourth year of the Eggscellent Chefs program. We’re proud to announce our 2009-2010 EggscellentChef Ambassadors:

  • Keira Moritz, Pacci Ristorante and AltoRex Rooftop Lounge, Atlanta, GA
  • Ouita Michel, Holly Hill Inn and the Woodford Reserve, Midway, KY
  • Jodi Hortze, The Griddle Café, Hollywood, CA

The program, which links the power of “incredible” chefs with the “incredible” egg, began in 2006 with Chefs Cynthia Hutson, Ortanique in Coral Gables, FL; Heather Terhune, Atwood Café in Chicago; and Jennifer Jasinski, Rioja in Denver. In 2007-2008, we featured another group of great chefs including Cindy Pawlcyn of Mustard’s Grill, Go Fish and Cindy’s Back Street Kitchen in Napa; Tom Fleming from Central 214 in Dallas; and Gabrielle Hamilton of Prune Restaurant in New York City. In 2008, our “incredible” chefs included Seth Bixby-Daugherty of Real Food Initiatives, J.J. Kingery of Wild Eggs, Michael Henry Moorman of m. Henry, and Courtney Parks of Open City and The Diner.

Several of our newest chefs are well known in their own markets, while several are nationally-recognized. All, though, are known for their artistry in egg menuing as well as breakfast cookery.

Throughout the year, American Egg Board will leverage the reputations and experience of these EggscellentChefs to spread the good news and educate key audiences on the Egg-straordinary and Egg-onomical benefits of eggs. They will represent the egg industry by creating unique egg recipes, promoting eggs within their restaurants and to the industry, educating culinary students, inspiring new ideas and taking part in various public relations activities, forums and events.

American Egg Board is pleased to have such wonderful and talented chefs working with us as we continue to showcase the versatility and power of the egg. These are chefs who have a passion for food, a passion for their menu, a passion for exceeding the expectations of their guests and, of course, a passion for The incredible edible egg™.

Chefs

Contact: John Howeth @ 847-296-7043, or Steve Solomon @ 847-644-9660