Chef Innovations newsletter
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Southeast Asian Flavors
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~ John F. Kennedy
Hello Everyone!
I have prepared a 3-Course snack of information for you this month. Please take a few minutes to read through the various courses and then a few more minutes to digest the information and act on some of the requests laced throughout.
Starter:
I have had the benefit recently to be working with some very good companies and great people in partnership on a variety of concepts and projects.
One in particular, is FOODPOWER
™ with Phyllis Ann Marshall. Phyllis Ann is a seasoned veteran of the industry, a culinarian at heart, a true 'foody' and absolutely passionate about the restaurant business.
I am currently working on a couple different projects with Phyllis Ann and the amazing team of individuals she has assembled. I feel very honored to be selected to represent the Culinary arm of the team for FOODPOWER™ and look forward to a long and fruitful relationship.
Please read more about FOODPOWER™ on the right side of this newsletter and visit the web-site www.foodpower.com for more details about Phyllis Ann's unique approach to consulting and helping chefs, restaurateurs, landlords and more.
Main:
As you may already be aware, we have made some recent updates to our web-site. We added a Photo Gallery, Newsletter Archive in the Resource Section and we are currently working on Video Blogs to keep things exciting. The Video Blog is my newest challenge and will likely take awhile to master!
Additionally, we are on Facebook and Twitter! I have challenged Nadia (My Assistant) to increase the "Fan" base on Facebook and "Followers" for Twitter. So, if you have a chance to click the links below, please sign up and help Nadia achieve her goals.
You will receive updates on the development and projects we are working on, along with Restaurant and Travel updates as I experience them.
Dessert:
Life is too short to skip dessert! This particular piece of information is very near and dear to my heart.
Robert Danhi is an extremely knowledgeable Chef! We share a particular affinity for Asian Cuisine and a passion for Southeast Asian Food and Culture.
I had the pleasure last year to travel to Thailand and Vietnam with a small group of Chefs, where we met up with Robert and another group of Chefs in Vietnam. It was a fantastic experience from all perspectives.
Robert had just finished his book and was making the rounds to meet with various people that were involved with the book and finalize a variety of details before going to print.
Now, the significance with Robert Danhi goes back 20 Years! Robert started his culinary journey in Santa Monica working at Ocean Avenue Seafood as a prep/pantry cook. I was the Chef at that time and I knew there was something very special and passionate about Robert...and he has proved me right!
Now Robert and I have the opportunity to swap stories about our adventures in Vietnam, Thailand, Indonesia and other countries that intrigue us both from food to drink to culture and more!
This is beautiful body of work that Robert has assembled. Robert not only prepared the recipes and stories through his abundant experiences, but also did the photography and publishing!!!
I strongly recommend this book for your own library, but you may want to get a few extra copies for Holiday gifts as well. I can't think of a greater gift than a book of this caliber for people who love food and adventure!
Thanks to all of you for continued support...
Kelly G. Mullarney
Book Recommendation
Southeast Asian Flavors
by Robert Danhi
“I created this book to take readers on a cooking adventure through the vibrant foods of a culinary paradise
– I wanted to serve readers the recipes and cultures I live, breathe and love to
This is not just a cookbook, it is a food book. Recipes were simply not enough.”
-Chef Robert Danhi
FeastAsia.com Article
FriedChiles.com Article
LA Times - Tour of Southeast Asia Article
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What's New
Strategic Alliances
How did FoodPower™ get started?
FoodPower™ started as a vision and a bend in the road. I left Cornell and went into working directly with restaurants both as an owner and as a creative resource for all types of food service from Navy Officer's Clubs to restaurants; quick and full service. When I moved from the East coast to the West coast I started a Culinary School and began helping chefs and restaurateurs respond to the ever-changing dining out patterns of the times.
My specialty was always the food; focusing on the menu, merchandising and marketing. As the need grew I started consulting first under the name Phyllis Ann Associates thanks to the recommendation of Ely Callaway at his winery in Temecula, one of my first clients. Then I was hired by Lawry's Restaurants Inc. to help with their expansion and menus. We flew to Brazil to research and develop the now Churrascaria concept way before it became popular here as Richard Frank was a true visionary.
With this experience I realized a dream had come true.. working with restaurateurs as a part of their team to provide innovative ideas and tools for their success.
A few local clients include Bistango, Bayside, Anaheim White House, Zov's, Blackwood American Grill and Stella's Serious Italian. A few national clients include Lawry's Restaurants, Inc. in CA, IL, NV & TX, Wells Beach Steakhouse in ME and The Dunes Restaurant in NC.
Who are some of your current clients?
Cedar Creek in CA, Silver City Restaurant & Brewery in WA and Wing Central & Roadhouse Grill in WA, Cafe Hon in MD and with Restaurant Marketing Systems, Inc. leading a restaurant tour and seminar in New Orleans working with Ralph Brennan and Paul Prudomme.
What makes you good at what you do?
I have gift for being able to view a restaurant as s guest and as an operator at the same time bringing together both disciplines to create a powerful business that is relevant to the times.
Tip for the Month:
Visit www.foodpower.com
to learn more about Phyllis Ann Marshall and FOODPOWER™!