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Our Partners
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Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He earned a degree from the respected culinary fortress, Johnson and Wales University, and later received an honorary Doctorate degree from the university. Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years.
The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings. Lagasse himself has also received accolades and awards for his culinary expertise.In 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. In 1998 he was chosen as "Chef of the Year" by GQ magazine. In 1999, he was named one of People magazine's "25 Most Intriguing People of the Year." In 2004, he was chosen as “Executive of the Year” by Restaurants & Institutions magazine. In 2006, he was inducted into the MenuMasters Hall of Fame by Nation’s Restaurant News. In 2007, he was named “Restaurateur of the Year” by New Orleans CityBusiness. In 2009, he received the "Lifetime Achievement Award" from Food Network’s South Beach Wine & Food Festival. |
Lagasse is a national TV personality, and has hosted over 1500 shows on the Food Network, and is the food correspondent for ABC’s "Good Morning America." He is the host of Emeril Green, an original series exploring fresh and seasonal ingredients on Discovery’s Planet Green. His show Essence of Emeril can be seen on Food Network, and Emeril Live appears on both Fine Living and Food Network. Lagasse is the best-selling author of thirteen cookbooks including Emeril’s New New Orleans Cooking which introduced his creative take on Creole cuisine, and Emeril’s There’s a Chef in My World, a children’s cookbook. In September 2008, Lagasse announced a multi-year, 10-book project with HarperStudio, a new imprint of HarperCollins. The chef’s first book with HarperStudio, Emeril at the Grill, debuted on April 28, and quickly became a New York Times bestseller. It is the chef's first book since 2005. In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage culinary arts and education programs for children. As of May 2009, the foundation has contributed $3 million to organizations in New Orleans and on the Gulf Coast. The Foundation also extended its partnership with the New Orleans Center for the Creative Arts (NOCCA) to establish the city’s first comprehensive 4-year professional training program in culinary arts for high school students, and has donated capital funds to develop the Emeril Lagasse Foundation Culinary Learning Center at Cafe Reconcile in New Orleans. |
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Faribault Foods started in 1895 as a vegetable company. They were known for small-sized, juicy corn kernels, tiny 'petits pois' peas and a willingness to do everything they could to please their customers. Faribault Foods' new product line comprises canned vegetables, sauced beans, refried beans, baked beans, kids' and family style pasta, soup, chicken, chili, and organic and Mexican specialties. They've expanded their management team to include individuals with broad food industry backgrounds. They've built market research and product development into core strengths and we've formulated a multitude of new products that meet or exceed the quality of the leading national brands, as judged by consumers. The fundamental strategy of Faribault Foods is to win customers' business with innovative products, superior quality and value, and to keep them coming back to us for more with responsive, personalized service. We are proud to partner with Faribault Foods and the century-long history behind their company. Their name and brands have always stood for quality, dependability and the highest ethical, and those remain their core values. |
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Minkus & Associates is the strategic marketing and visual branding firm with a passion to put brands in motion. As Brand Catalysts, they bring that spark, that fresh perspective, that creative vision that will enhance and accelerate what's already working, reignite a dormant brand or uncover the insight to create a vital new one. Their proven approach harnesses the power of our deep experience in brand management and world-class creative expertise and execution. They offer a continuum of services based on three core competencies: marketing strategy, consumer research and brand design. All of this talent is in-house and available to help you define, differentiate and visually bring your brand to life. The hallmark of our success has delighted clients whose brands resonate with the consumer and deliver bottom line results. |
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OPTIMA Research, Inc. Barbara Petroulis With over 25 years of experience in the market research field, Barbara Petroulis has enjoyed a career encompassing senior-level positions in leading-edge research companies, the directorship of the market research department of a Fortune 100 company, and the successful operation since 1988 of her own full-service research consultancy, OPTIMA Research, Inc. At OPTIMA Research, Barbara leverages her broad experience to support clients in one of two ways: as an internal consultant, where she works as a member of the client marketing/research team, partnering with them on special assignments or to supplement existing staff, and as an external research supplier, providing full-service project design, data-collection, and analysis capabilities. When conducting research in a full-service capacity at OPTIMA, Barbara specializes in quantitative studies that span the product life cycle, including strategic market opportunity studies, segmentation analysis, positioning development and new product concept testing, product design and use research, package testing and price sensitivity analysis, attitude and usage studies, and brand image/repositioning analysis for mature products. |
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Mammalfish is an award winning boutique agency founded in 1998 by Tamara Kowal and Michael LeFort and specializing in branding, web design & development, print, application development, and broadcast. Mammalfish's extremely personal, problem-solving process has given them a wide ranging list of successful clients, from internet start-ups to Fortune 500 companies. They’re in the true spirit of a boutique “Ma & Pa” style shop, and choose clients they believe in - like BAM Meals. They've created a niche for themselves in the areas of packaged goods and children's entertainment, making them the perfect online partner for BAM Meals. Their size, their personal approach, and their commitment to the development and implementation of inventive solutions are what sets them apart. The Mammalfish Mission: creative strategies that prompt consumers to act. Mammalfish excels in helping any firm get creative and get results. |
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David Marsh - R&D Consultant
After receiving a degree in Food Science from Cornell University Dave's 38 year career started with Pet Inc. where he gained significant working experience with frozen bakery products and Italian entrees. After that he took a position at American Home Foods with the objective to upgrade the quality and expand frozen pizza and Italian entrée product lines. Objectives were met which helped to establish Chef-Boyardee as the leading brand of frozen pizza in the 70’s.
He was promoted to VP of Research & Development and Technical Services in 1982, a position he held until 1995. he was responsible for the management and functional elements of the Technical Center. His team of professionals gained significant expertise in the development of premium quality shelf-stable food products. They established an industry leadership position in Thermal Processing Technology as recognized by FDA, USDA and the National Food Laboratory.
In 1995 he was promoted to Sr. VP Technical with executive responsibility for R&D, Quality Assurance, Technical Services, Consumer Affairs, Regulatory Affairs and Test Kitchens. Also had technical oversight responsibilities for eight plants in the U.S., Canada and Mexico and seven co-packer facilities. During this time the business grew from $900 million in 1995 to almost $2.7 billion in 2000 at which time the Company was sold to Con Agra Foods.
During his career Dave served the industry through active participation with the National Food Processors Association, the leading technical organization representing the food industry. Over the years he served as Chairman of the Eastern Lab Committee, Chairman of the Meat & Poultry Products Technical Committee and member of the Scientific Research Council.
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