Culinary Demonstration Theater

A highlighted feature of the Western Foodservice & Hospitality Expo - the Food Trends Demonstration Theater is an educational, interactive and entertaining area for restaurant and foodservice professionals who want to stay abreast of what's hot in the food world.
Come see our featured chefs, watch their cooking demonstrations and taste their samples!

2015 presentations included: 


Richard Pink, Pink's Hot Dogs

Pink’s, a Hollywood Legend Since 1939, is the most famous hot dog stand in Los Angeles…and one of the most famous in the country.  It is known for its huge variety of hot dogs – over 35 varieties – its celebrity clientele, its infamously long lines and its 76 years of operating at the same location by the Pink family. Richard Pink took over operations of the stand in 1985 and his personal palette determines the new menu items - as long as the new hot dog sells more than 30 times per day! Read more.





Amanda Martin, Leoness Cellars

Chef Amanda is the Chef de Cuisine at Leoness Cellars in Temecula, as well as Crush & Brew and Temecula Catering. Amanda is also a Culinary Chef Instructor at The International Culinary School at the Art Institutes. Read more.



Los Angeles Chefs Mystery Box Cooking Competion
Los Angeles' Top Rising Star Chefs battle it out with mystery ingredients in a fast paced cooking competition where they only have minutes to create a winning dish!  Moderated by Brad Metzger and judged by top esteemed critics and operators.

Competing Chefs: Kirk Plummer, CDC, Sambar; Michael Hung, Exec Chef, Faith & Flower; Bruce Kalman, Chef/Owner, Union
Judges: Jet Tila, Cutthroat Kitchen, Chef/Restaurateur; Richard Drapkin, Manhattan House, Duff's Cakemix, Brentwood, BLD; Mark Peel, Bombo



Chef Bev Lazo, Gordon Ramsay's Hell's Kitchen

Chef Bev was contestant on Fox’s hit series “Hell’s Kitchen” season 12 where she used her time there to learn and train under Chef Gordon Ramsay. She has also worked with “The Great Food Truck Race” winner Chef Jason Quinn from The Lime Truck and Chef Andrew Gruel from Huntington Beach’s “Slapfish”. She is currently working as a Private Chef & Catering Chef for Food Network’s stars Chef Susan Feniger and Mary Sue Milliken for their “Border Grill” restaurant and truck.  Read more.
    


 

Keith Breedlove, Culinerdy Crüzer
 
Chef Keith is currently the Owner and Chef Cülinerdy Crüzer food truck and Catering, the Official California State Fair Chef, Host of Cülinerdy Kitchen segment on Fox 40 and an ACF Certified Executive Chef. He is a 25 year veteran of hotels and restaurants including Newark Fremont Hilton, Doubletree Modesto, Nordstrom Cafe Bistro and Corporate Chef for Guy Fieri. TV Appearances have included: Cutthroat Kitchen Guy's Grocery Games Pro Chef for upcoming FYI network show Guy's Big backyard bite Host of #Foodtrucklife web series.  Read more.



The Western Foodservice & Hospitality Expo and Ferdinand Metz Foodservice Forum present the inaugural Torch Award to Susan Feniger & Mary Sue Milliken

Chefs Feniger and Milliken, the celebrated entrepreneurs, authors, co-owners/chefs of Border Grill Restaurants & Truck, and co-stars of over 350 episodes of the Food Network's "Too Hot Tamales" will be joining Certified Master Chef Ferdinand Metz in our Culinary Demonstration Theater for an intimate one-on-one discussion open to all attendees. Read more about Susan Feniger & Mary Sue Milliken. Learn more.

        

Chef Daragh Matheson & Winemaker Mike Rennie, Leoness Cellars
Food & Wine Pairing

Chef Daragh is the Executive Chef of the restaurant at Leoness Cellars and has received several American Culinary Federation (ACF) certifications including Certified Executive Chef (CEC) and Certified Culinary Educator. During his time at Leoness, Chef Matheson has seen the restaurant grow from an initial team of three to its current lineup of ten line cooks. Read more.



James Bailey, SJ & Associates Food Sales Solutions

After attending the Culinary Institute of America where he received a Pro Chef Certification, he moved to the west coast to work with Viceroy Hotels & Resorts. James continues to grow and refine his craft by developing restaurant concepts, building culinary brands and mentoring food & beverage professionals in Southern California. Read more.

 

Keith Jones, Executive Chef, Honey Smoked Fish Company
Honey Smoked Salmon Bulgur Wheat Salad

Since studying with Certified Master Chef Edward Janos learning classical French cuisine and techniques, Keith has served at several establishments, became the Executive Chef for Honey Smoked Fish Company and has been featured on several TV networks and radio stations across the country including being a featured chef on SpikeTV's Bar Rescue. Read more.