Career Advancement, Consulting, Franchising, Learning, Networking, New Locations
I am unequivocally energized by the Power of Food.
With more than 40 years of experience in every aspect of the restaurant industry, from chef and restaurateur, to consultant and coach, FoodPower Founder, Phyllis Ann Marshall, is unequivocally energized by the Power of Food.
A graduate of Cornell University and a student of culinary schools around the world, Marshall’s education has served as solid foundation for her many accomplishments, which include working with some of the country’s best-known and respected restaurants.
Founder of the Restaurant Management Certificate Program at the University of California, Irvine, and guest lecturer at UCLA, Marshall also serves as contributing editor for several publications. From co-founding and operating the award-winning Mr. Stox in Anaheim, California, to starting her own culinary academy in San Marino, California, there is not a cuisine she has not experienced intimately.
Years in the Industry
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I am very proud to serve!!!
CRAEF welcomes new leadership to board of directors
(SACRAMENTO, Oct. 15, 2009) – Restaurant industry veteran Bob Spivak has assumed the position of chairman of the California Restaurant Association Educational Foundation board of directors, relieving past chairman Bill Main of Bill Main and Associates. Spivak is a co-founding director of Grill Concepts Inc., which operates 25 restaurants nationwide. He served as president and chief executive officer of the company until his retirement in 2006, and still serves as co-chairman on the company’s board of directors.
New CRAEF board members include: William Bender, owner of consulting agency W.H. Bender and Associates; Diana Delonis, associate director of education at the Culinary Institute of America at Greystone; Richard Frank, chairman of Lawry’s Restaurants Inc.; Howard Gordon, president of consulting firm the Gordon Group; and Phyllis Ann Marshall, president of consulting company FoodPower Inc.; and founder of San Marino’s Phyllis Ann Marshall Culinary School.
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Director of Community Development, FohBoh
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.