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    • Home
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    • EVOO Library
      • MDR® EVOO World
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      • Mediterranean Culinary Concept – March 21-22, 2023
      • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
      • Diet, Global Health and Climate – September 15, 2022
      • Positive Nutrition – September 15, 2022
      • MDR Summer Connect 2022
      • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
      • Ambassador’s Breakfast 2022
    • Recipes
    • Sponsors
    • Contact
      • Home
      • About
      • News
      • EVOO Library
        • MDR® EVOO World
      • Med Live
      • Events
        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
        • MDR Summer Connect 2022
        • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
        • Ambassador’s Breakfast 2022
      • Recipes
      • Sponsors
      • Contact
        C. Marina Marchese is a beekeeper, author and a member of the Italian National Register of Experts in the Sensory Analysis of Honey.
        C. Marina Marchese | Honey Sommelier
        Mary Angela Miller has spent over 30 years leading and feeding people. She grew up taking good food for granted. Until she tried to cook it herself.
        Mary Angela Miller, MS, RDN, LD
        Nicholas Gonring heads up the Culinary R&D program for Gordon Food Service as their Corporate Consulting Chef.

        Nicholas Gonring

        Gordon Food Service
        North American Corporate Consulting Chef

        Nicholas Gonring heads up the Culinary R&D program for Gordon Food Service as their Corporate Consulting Chef where he conducts annual street level research in New York, Los Angeles & Chicago. He creates kitchen tested recipes and conducts trends based seminars to provide innovative food service solutions for commercial and non-commercial operators. Additionally, Chef Nick is a contributing writer for Flavor & the Menu Magazine.

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