The craft is more than talent, skill and the pursuit of exceptional flavor. It’s passion transformed from spirit to plate.
Chef Brennan, CEC, AAC, has been named the 2018 Dr. L.J. Minor Chef Professionalism Award winner by the American Culinary Federation (ACF).
Chef John Selick, CEC, CCA received the northeast region’s Dr. L.J. Minor Chef Professionalism Award from the American Culinary Federation (ACF) during ChefConnect: Charlotte. As the ACF northeast region finalist, Chef Selick is now a candidate to receive the national award.
Chef Hodgson, CEC, AAC, received the west region’s Dr. L.J. Minor Chef Professionalism Award from the American Culinary Federation (ACF) during ChefConnect: Newport Beach. As the ACF west region finalist, Chef Hodgson is now a candidate to receive the national award.
Chef Alfano, CEC, AAC, received the southeast region’s Dr. L.J. Minor Chef Professionalism Award from the American Culinary Federation (ACF) during ChefConnect: Newport Beach. As the ACF southeast region finalist, Chef Alfano is now a candidate to receive the national award.
Minor’s basil growers use a variety of sustainable farming practices. From managing water resources, to reducing use of chemical pesticides and participating in a renewable composting program. See how we are doing our part to invest in the future of our resources and our communities.
We’re taking classic, lovable tomato soup and turning things up a notch by giving it a dollop of fresh, herby GreenLeaf™ Basil Pesto made with 100% real Parmesan cheese. Focaccia croutons give the meal a crunchy bite.
A fresh, hearty dish that works as a bowl, entrée, or side. Infused with the subtle, sweet notes of GreenLeaf™ Basil Pesto which lend the signature herb’s flavor to every bite. Gently toss gigli pasta, tangy sun dried tomatoes, Kalamata olives, and feta cheese for a dish that’s as sophisticated as it is easy to prepare.
Pesto is the secret ingredient in this showstopping sandwich. Adding a little GreenLeaf™ Cilantro Pesto to the mayonnaise not only adds delicious flavor, it brightens up the grilled chicken. Top with crispy bacon and ripe tomato for additional savory notes and a variety of textures.
Meet the 2016 national award winner, Chef Dominick Laudia, CEC, AAC, and hear what ‘chef professionalism’ means to him. Visit the ACF website to nominate someone today!
The many uses of Minor’s® Culinary Cream.
Take them to the bay with Minor’s® Crab Base and Clam Base and a brilliant combination of vegetables, herbs, white wine, garlic, shallot, clams, shrimp, and calamari.
This spirited representation of New Orleans draws rich flavor from Minor’s® Roasted Garlic Flavor Concentrate and Shrimp Base along with a savory mélange including Andouille sausage, onions, celery, green peppers, okra, tomatoes, chicken, spices and a hint of heat.
A classic fish chowder reminiscent of New England made with Minor’s® Clam Base NMSG and Minor’s® Dry Roux.
Invite them to explore the flavors of Africa. Minor’s® Natural Gluten Free Beef Base is the foundation of this hearty, savory soup featuring lamb, cinnamon, cloves, celery, carrots, onions, garlic, mint and parsley.
Minor’s® Natural Gluten Free Beef Base prepared with natural ingredients, fragrant beef broth, infused with lemon grass, ginger and cinnamon, accompanied with shaved sirloin and rice noodles.
Minor’s Natural Gluten Free Chicken Base and Red Chile Adobo Flavor Concentrate set the stage for this hearty soup with a kick featuring hearty chunks of chicken, black beans, corn, roasted red peppers, green peppers, jalapeño, garlic, salsa, and lime.
Since 1990, Minor’s has sponsored this annual award to recognize professionalism in our industry- through certification, continuing education and training, culinary competitions, and community involvement. In the spirit of recognizing one of the chef profession’s biggest champions, the we present the Dr. L. J. Minor Chef Professionalism Awards each year at the ACF National Convention.
Contact our Chefs
Working hand-in-hand, mind-to-menu.
If you have any questions or ideas you would like to discuss with one of our chefs, you have access to them at the following number.
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