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2016-07-05T00:00:00.000Z

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Wrong William Tillinghast?

William J. Tillinghast

Director Of Culinary and Pastry

The Art Institutes

Direct Phone: (215) ***-****       

Email: w***@***.edu

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The Art Institute of Philadelphia

The Art Institutes

1600 SE 17Th St. 3Rd Floor

Fort Lauderdale, Florida 33316

United States

Company Description

The Art Institutes is a system of over 50 schools across North America. AI provides hands-on education in the creative and applied arts by offering master's, bachelor's and associate's degree programs as well as non-degree programs. For employers, AI prov ... more

Find other employees at this company (25,961)

Background Information

Affiliations

Director of Culinary and Pastry Programs
American Academy of Chefs

Board Member
American Culinary Federation Inc

Board Member
The National Culinary Review

Full Member
World Society of Master Chefs

Education

MBA

Web References (80 Total References)


William ...

www.acfchefs.org [cached]

William Tillinghast

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William Tillinghast, CEC, AAC, MBA
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William Tillinghast, CEC, AAC, MBA, Receives "Doing The Most Good Community Leadership" Award from The Salvation Army of Greater Philadelphia
Tillinghast Serves as National Treasurer of American Culinary Federation
St. Augustine, Fla., November 6, 2013-William Tillinghast, CEC, AAC, MBA, of Philadelphia, Pa., academic director of culinary at The Art Institute of Philadelphia, Philadelphia, was awarded the Doing The Most Good Community Leadership Award from The Salvation Army of Greater Philadelphia at their fundraiser for the Soups On! Project on Oct. 24.
"I am honored to receive the Doing The Most Good award from The Salvation Army of Greater Philadelphia. Soups On! provides a valuable resource to our community and I am proud to be a part of it," remarked Chef Tillinghast.
Tillinghast, former board member of The Salvation Army, was presented with the Doing The Most Good Community Leadership Award by Major Robert W. Dixon, director of operations for The Salvation Army of Greater Philadelphia.
"Chef Tillinghast, from the inception of the project has guided me with advice concerning our curriculum, how to solicit students, finding employers to hire students and has always supported our fundraising efforts," said Arlene Olsen, director of Soups On!
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Tillinghast currently serves on the Board of Directors for the American Culinary Federation (ACF) as national treasurer. He is a member of the ACF Philadelphia Delaware Valley Chefs Association and is a former regional vice president of the ACF Northeast Region. Tillinghast was inducted into the American Academy of Chefs, the ACF's honor society for chefs, in 2002.
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William Tillinghast, CEC, AAC, MBA, Receives "Doing The Most Good Community Leadership" Award from The Salvation Army of Greater Philadelphia


Chef William ...

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Chef William Tillinghast Culinary Academic Director The Art Institute of Philadelphia

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Tillinghast is available to speak with the media and provide additional tips for summer eating, as well as healthy eating in general.
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Will they benefit more from using Instagram video vs.


&ldquoIt tends to make sense to ...

www.pasconews.com [cached]

&ldquoIt tends to make sense to consume lighter in the summer time,&rdquo says Chef William Tillinghast, culinary academic director at The Art Institute of Philadelphia. &ldquoHot climate slows down the digestion and heavy foods are tougher to digest.&rdquo

Chef Tillinghast got collectively with Chef Jeffrey Floyd, culinary academic director at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, to offer these five suggestions for enjoying summer season&rsquos gastronomic delights.
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The fresher the create, the less preparation needed. &ldquoThe longer the time between preparation and consumption, the more flavor is lost,&rdquo says Chef Tillinghast.
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&ldquoCold soups like gazpacho, vichyssoise, avocado and cucumber, or different fruits, are refreshing,&rdquo says Chef Tillinghast. For a scrumptious cold soup, peel and chop pears and apricots (or hull and cut up strawberries). Add a sprinkling of sugar and probably a little cinnamon or cardamom.


"It makes sense to eat lighter ...

www.milpitasinfo.com [cached]

"It makes sense to eat lighter in the summer," says Chef William Tillinghast, culinary academic director at The Art Institute of Philadelphia. "Hot weather slows down the digestion and heavy foods are harder to digest."

Chef Tillinghast got together with Chef Jeffrey Floyd, culinary academic director at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, to offer these five tips for enjoying summer's gastronomic delights.
...
"The longer the time between preparation and consumption, the more flavor is lost," says Chef Tillinghast.
...
"Cold soups like gazpacho, vichyssoise, avocado and cucumber, or various fruits, are refreshing," says Chef Tillinghast. For a delicious cold soup, peel and chop pears and apricots (or hull and cut up strawberries). Add a sprinkling of sugar and perhaps a little cinnamon or cardamom.


Blog

kalonwomen.com [cached]

"It makes sense to eat lighter," says Chef William Tillinghast, culinary academic director at The Art Institute of Philadelphia. "Hot weather slows down the digestion and heavy foods are harder to digest."

Chef Tillinghast got together with Chef Jeffrey Floyd, culinary academic director at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, to offer these five tips for enjoying summer's gastronomic delights and eating lighter. (more...)

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