MLA ‘Raise the Steaks’ Chef Immersion This is a visual tale of two cities, lambs, cattle and chefs, lots of chefs. Chef’s Roll was fortunate to tag along like a joey in a kangaroo’s pouch to Meat & Livestock Australia’s “Raise the Steaks” immersions in Chicago and Avalon, NJ. If you should take anything away from this recounting, it should be the heady scent of pristine pasture raised beef and lamb wafting from grills and the laughter of chefs getting to do what they love most, cook together. MLA’s immersions have become some of the most fun “chef days off” events to attend and Chef’s Roll loves pulling attendee recommendations from our pool of members. Look out for upcoming Immersions in San Antonio and San Diego – if you are interested in attending email email@example.com. Here are 10 things you would have learned if you were lucky enough to attend: Chicago Immersion Attendees Amanda Butler, Sous Chef at Canyon Ranch Lenox, Mass Aram Reed, Executive Chef at Chef Aram Reed Beth Peterson, Founder/CMO at Yummie Nation Bobby Parrish, Influencer/Chef at Flavcity.com Charles Quinto, Executive Chef at El Pollo Loco Eric Vollono, Sous Chef at David Burkes Pimehouse Justin Warnat, Executive Chef at Delaware North – Grand Canyon Lamar J. Moore, Executive Chef at The Smoke Daddy/4 Star Restaurant Group Leeann Whippen, Executive Chef at Chicago Cut Mark Hermes, Execuitve Chef Aramark Higher Education Mark Weber, Director of Culinary Operations at Marcus Hotels Paolo Stefani. Regional Executive Chef at Aramark Higher Education Rickie Perez, Executive Chef at Virgin Hotel/Logan Oyster Socials Stephen Bubba Frank, Head Chef/Corporate Chef at ChiSox Bar & Grill/The Montgomery Club Avalon, NJ Immersion Attendees Brandon Hudson, Executive Chef at Jason’s Deli Bryan Amorese, Partner/Owner of Food United LLC Carole Moser, Corporate Trainer at Garbanzos Christian Hallowell, Executive Chef at Delta Airlines/GateGroup Donnell Jones-Craven, Executive Chef at Dondari Culinary Consulting Services Jerry Luz, Executive Chef at Princeton University Joshua Miller, Executive Chef in Sienna College/AVI Luca Brunella, Executive Chef Delaware North Matt Buzzelli, NY Metro Regional Sales at The Organic Meat Company Melissa Wyatt, Concept Development at Senat Studio/Maison 208 Michael Coble, R&D Chef at Aramark Olivier Desaintmartin, Chef/Owner at Caribou Café Olivier Dubrueil, Execuitve Chef at the Venetian Shereen Pavlides, Consultant/Blogger at Tweet and Eats Stacy Wiroll, Development Chef Retail at Aramark (Culinary Innovation Center) Sylva Senat, Executive Chef at Senat Studio/Maison 208 Terry White, Execuitve Chef at Urban Farmer Steakhouse/The Logan Hotel For additional information about Meat & Livestock Australia, future immersion events and trade show enquiries please visit www.australian-meat.com. If you are interested in attending similar events like in the future, please email firstname.lastname@example.org.