Utensildodi Competitors

Culinary Creations has earned a renowned reputation and numerous prestigious awards since 1995 for orchestrating memorable events from start to finish. Our highly trained and professional staff will create and execute a menu to exceed your expectations while being considerate of your needs and budget. 1995 Culinary Creations ® was created by Chef Andrew Pantano, a highly trained and experienced graduate of the Culinary Institute of America. Chef Pantano, together with his colleagues, has designed a casual dining Cafe, Pastry Shoppe and Full Service Catering Company with a Wedding and Event Consulting Office offering Catering with a Creative Touch. Culinary Creations ® Executive Chef/Proprietor Andrew Pantano has filmed over 150 Episodes as the Host of TV’s ‘Panache’ Weekly Cooking Show. Culinary Creations has been featured in voluminous reputable publications such as The New York Times, The Star Ledger, Country Roads, House & Home, NJ Saavy, NJ Biz, Plate Magazine, Channel 12 News, NJ Countryside and many others. Culinary Creations has been honored with numerous prestigious awards including ‘Best Caterer’ multiple years by NJ Monthly Magazine & The Courier News in Central NJ, Best Wedding Planner and at the top of the list for Top Caterers in NJ by NJ Biz.

The Kitchen Source is a design and remodeling firm, specializing in kitchens and baths. Our showrooms are open to the public, and located in Fort Worth and Dallas. The services we offer include full turn-key remodeling services, kitchen and bathroom design, library cabinetry design, home entertainment design, and anything else created with Wood-Mode Custom cabinetry. We sell Sub-Zero, Wolf, Miele and Kitchen Aid appliances. We can also select and provide countertops, tile, flooring, plumbing fixtures, and lighting fixtures. We work with designers as well as the public to create unique and beautiful spaces specifically for our clients needs.

The Sustainable Kitchen ® is an independent food, travel, and copywriting business and culinary education program based in Seattle. My mission is to promote sustainable agriculture, which employs ecologically-sound methods of farming and animal husbandry. I grew up on a ranch, and I feel that learning to cook and visiting family farms is the most fun and effective way to discover the origins of the food we eat. I incorporate this same philosophy of sustainability into my writing, which also focuses on adventure, eco, and cultural travel. I'm a nationally-published journalist, contributing editor at culture magazine, and contributor to Gadling.com . For samples of my writing, go to the "Clips" page. You can also follow me on Twitter to see what I'm writing about. My background in the food and agriculture industry is diverse. After receiving my Culinary Arts degree from Johnson & Wales University, I became the Culinary Program Coordinator for a Carpentaria affiliate of Girls, Inc., a national, non-profit youth organization. The Sustainable Kitchen ® came into existence in 1999, when I opened a home-based cooking school and farm tour program in Berkeley. I received national print and television coverage for my work with children, and closed the school in 2005, when I relocated to Colorado. Over the last 20 years, I've worked front-and-back of the house in restaurants, as a farmers market, certified humane meat company, and cheese vendor, food and wine festival coordinator/chef wrangler, recipe tester, copyeditor, dog-walker, street food slinger, at a mountaineering shop, as a gear tester, and unofficial infectious disease guinea pig (an ongoing occupation due to my love of budget travel and street food). I currently offer my services as a food and travel writer, culinary educator, consultant, public speaker, farm and market tour guide, and marketing copywriter. My main goal, however, is to educate and inspire others about the importance of sustainable farming, agricultural land preservation, and ecologically ...