Chef Adam Moore has a passion for combining innovative advancements in foodservice equipment.
Meet the chefs, fitness experts, and health professionals that partner with the California Walnut Board.
The award-winning chef comes from a long line of restaurateurs.
In addition to her past and current accolades, Andrea is also on the Advisory Board for the Heart Advisor Newsletter.
Chef Bill Desoto currently is the Senior Executive Chef at the New York Times in New York City.
A 20-year industry veteran, Blunston brings progressive culinary experience to the table.
Based in Northern Virginia, Cheryl helps people to make healthy choices that are fulfilling, flexible, and fun.
Voted fan favorite during season nine of Bravo's Top Chef, Chef Chris Crary went from executive restaurant chef to TV network personality--practically overnight.
Cindy Pawlcyn has pioneered fresh, local, seasonal, sustainable wine-country cuisine since opening Napa Valley's legendary Mustards Grill in 1983.
Connie has appeared in countless radio and television interviews at the local level and on national shows, ranging from the TODAY show to the Oprah show.
After graduating from The University of Redlands, Dave ventured into the world of technology but his love for food remained firm.
Katz is known internationally for his expertise in nutrition, weight management, and chronic disease prevention.
Dr. Roizen is the co-founder of the RealAge Institute and the co-author of the bestselling YOU book series.
Emily Luchetti, the executive pastry chef at Waterbar and Farallon Restaurants in San Francisco, is recognized around the world for her award-winning sweet creations.
Gavin started his culinary career at a young age, washing dishes at a neighborhood bistro on Bainbridge Island, Washington.
Heidi has over 25 years of experience as a Registered Dietitian-Nutritionist with an extensive background in weight management and children's nutrition.
Joanne Weir is a television personality, James Beard Award-winning cookbook author, international cooking teacher and chef/partner of Copita in Sausalito, California.
Beginning his career as a savory cook in Japan, Kei Hasegawa was drawn to the challenge offered by the unfamiliar world of pastry.