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Link is a non profit cultural organization created in 2003 in Altamura (Italy) which aims to offer the following services:
- promotion of mobility programmes for young people and adults, at national and international level
- promotion of voluntary wor
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North Maple Inn Basking Ridge New Jersey NJ – Hotel Press Releases
Scott Lahey of North Maple Inn Demonstrates "Healthy Cooking" For Cancer Survivors & Caregivers at The Wellness Community
Executive Chef Scott Lahey
to Serve a Thanksgiving Menu Abundant with Traditional Favorites
CUISINE'S EXECUTIVE CHEF SCOTT LAHEY
SERVES UP HIS
"TOP 10 GRILLING TIPS" FOR THE SUMMER OF 2005!
, North Maple Inn's
Benchmark Hospitality Management Luxury Resorts Hotels Conference Centers Meeting Facilities
The chefs include Scott Lahey, executive chef at North Maple Inn of Basking Ridge, New Jersey; Anthony Loos, executive chef and director of food & beverage at The Founders Inn of Virginia Beach, Virginia; and Konrad Meier, executive chef at Lansdowne Resort of Leesburg, Virginia, near Washington, DC.
Scott Lahey is Executive Chef of North Maple Inn in Basking Ridge, New Jersey, and the property's signature restaurant, Cuisine.
Mr. Lahey has served as executive chef for such prestigious organizations as JP Morgan Chase in New York City and the United Nations, where he oversaw a culinary operation that served UN delegates, Ambassadors and special guests.
He was previously chef tournant at the famed Peacock Alley at the Waldorf=Astoria in New York and, in 1996, was selected by the Atlanta Olympic task force to supervise the Garde Manger department for the Olympics, serving all Olympic events at the Atlanta Hilton throughout the international sporting event.
He later was appointed sous chef at the Millennium Hilton in New York.
He also previously served as sous chef in charge of Oscar's at the Waldorf=Astoria.
is the recipient of numerous prestigious culinary awards and honors.
has been inducted into the renowned global gastronomic organization, the Confrèrie de la Chaîne des Rôtisseurs.
has received the APEX Gold & Silver Awards from the Convention Industry Association
and the Copper Skillet Award (US Champion) from the International Association of Conference Centers
Scott Lahey is a former commissioned officer in the United States Army, and served in Desert Storm as a Captain in command of a 212-paratrooper company.
Mr. Lahey holds a Bachelor of Arts degree from Norwich University, located in Northfield, Vermont, and a culinary degree from the California Culinary Academy in San Francisco.
Scott Lahey, North ...
Scott Lahey, North Maple Inn's Executive Chef,BASKING RIDGE, NEW JERSEY, November 2004 , Scott Lahey, Executive Chef at the North Maple Inn in Basking Ridge, was inducted into the prestigious Confrèrie de la Chaîne des Rôtisseurs on Monday, November 1, at the Annual Induction Ceremony and Dinner of the Hunterdon-Princeton (NJ) Chapter held in Princeton.Mr. Lahey
has joined the ranks of some of the top restaurant professionals in the world.
The Chaîne des Rôtisseurs
is one of the oldest and largest gastronomic organizations globally with more than 140 local chapters in the U.S.Its mission is to bring together those with a serious interest in and passion for fine food and wine.The Chaîne also actively promotes and supports culinary education among the young.Chaîne student members are given the opportunity to meet and work with some of the best chefs in the world and are eligible to enter competitions and receive scholarship awards to further their culinary education. Scott Lahey became Executive Chef at North Maple Inn in September of 2003.A remarkably talented and experienced Chef, Mr. Lahey has cooked for diplomats, ambassadors and Olympians, and has been employed as chef at the United Nations Headquarters in New York, Peacock Alley at the Waldorf=Astoria in New York, and for the 1996 Olympics in Atlanta.He is a former commissioned officer in the United States Army, and served in Desert Storm as a Captain in command of a 212-paratrooper company.He holds a culinary degree from the California Culinary Academy in San Francisco.
Restaurants and Institutions: September 15, 2001
Versatility is essential for Scott Lahey , Restaurant Associates chef at the United Nations in New York City.He serves up to 6 , 000 cafeteria-style meals a day.About 70% of the population is foreign , so rice being the main food component to everyone's diet except Americans means rice and grains come into play a lot , he says.
On a recent morning , he
instructed cooks to add sambal oelek paste to white rice for zip.Other days , aromatics such as whole cardamom , star anise or sumac are added for something a little different , he
For parboiled wheat berries , Lahey
tosses them with arugula , tomatoes , almonds and raisins.It went over really well.I have also just served them with Parmesan and diced tomato and that was very popular as well , Lahey
Contact writer at firstname.lastname@example.org
Orange-Scented Rice Pudding with Oranges and Golden Raisin Compote
The Links Club
36 E. 62nd St.
New York, NY 10065