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Morocco World
10-07-2025
- Business
- Morocco World
Morocco's Hospitality Future Unfolds at CREMAI 2025 in Marrakech
Fez – From 19 to 23 September 2025, Marrakech will host the 11th edition of CREMAI: the international hospitality, foodservice, and gastronomy exhibition that has quietly become a heavyweight in shaping the future of Morocco's soft power. This edition is not just a trade show. It's a mirror of where Morocco is heading: forward, proudly African, and globally relevant. CREMAI 2025 lands with purpose and held under a sovereign, united, and dynamic Africa, the event brings a clear ambition: to position hospitality as a driver of sustainable growth, cultural influence, and territorial attractiveness. CREMAI 2025 The exhibition hall spreads over two hectares and moves like a living organism: full of chefs, decision-makers, suppliers, designers, innovators, and builders of tomorrow's hospitality scene. Everyone you'd expect: hoteliers, restaurateurs, caterers, artisans, project developers, they're all here. But so is direction. Inside, themed pavilions make it easy to grasp where the industry is going: Green Hospitality, focused on sustainable, responsible solutions. Made in Morocco, a showcase of local excellence in agro-food and crafts. Food Tech & Startups, for the new generation of culinary innovation, AI in the kitchen, smart packaging, robotics in service. Terroirs & Traditions, where cooperatives and heritage products take center stage. It's not just about business. It's about building an ecosystem that thinks beyond the table. At the core of CREMAI's identity is the 'Carrefour des Chefs,' a gathering of top-level culinary competitions that do more than reward talent, they create it. This is where Morocco's best chefs are discovered, mentored, and launched into the international scene. Two major competitions mark this edition: Africa's Bakery Cup, created in 2013, invites the continent's top bakers to turn flour and fire into art. Africa & Middle East Women Chefs Cup, a platform dedicated to female culinary leadership, intergenerational mentorship, and professional empowerment. It gets even more intense on the national stage: CREMAI 2025 TOC MAROC, the official territorial selection for chefs destined for the Bocuse d'Or and the World Pastry Cup. MPM, Meilleure Performance Maroc, where chefs compete in everything from Italian cuisine to cake design. (Expanded in the release to include: best Moroccan cake, meat dishes, Asian cuisine, petits fours — but you can leave this general as is) And of course, CREMAI's signature trophies: the Rahal Trophy for Moroccan cuisine, the Omar Trophy for chefs with reduced mobility, the El Houari Trophy for young talents, and the Gabriel Paillasson Trophy, a tribute to iconic culinary figures. These aren't just medals. They're fuel for national pride. Morocco's champions on the global stage Morocco's national teams have made their mark. Champions of Africa at both the Bocuse d'Or and the African Pastry Cup. Best Promotion Award at the World Pastry Cup. Bronze at the Gelato World Cup. Best Tasting Award in their very first run at the international bakery competition. First-place wins at the Toque d'Or, Trophée Passion, and Dubai World Hospitality Championship. Morocco has become a force to reckon with in the culinary world. CREMAI is both the engine and the stage. CREMAI 2025 is more than an expo. It's a strategic tool. An accelerator. A place where industries are built and talent is tracked early. The program includes: A conference series tackling big themes: circular economy, hospitality design, AI, HR, quality standards. An Influencer's Corner, where rising voices of digital gastronomy meet and shape trends. A talent incubator, directly connected to CREMAI Connect, a mentoring and recruitment platform built to link people with opportunity. This edition is part of a larger roadmap called 'Hospitality 2030,' with a three-phase plan designed to modernize the Moroccan model and project it onto African and international horizons. It's not only about food, or even hospitality, it goes further to include culture, influence, and vision. And in 2025, that vision takes center stage in Marrakech. Tags: CREMAIhospitalityMarrakech
CairoScene
07-07-2025
- Sport
- CairoScene
Saudi Arabia Opens Registration for Top Culinary Competitions
Registration opens for Saudi chefs to compete in Bocuse d'Or and Pastry World Cup events during Sirha Arabia, aiming to spotlight national talent and lead to global finals in France in 2027. Saudi Arabia has opened registration for two of the world's most prestigious culinary competitions, the Bocuse d'Or and the Pastry World Cup. The events are set to take place during the Sirha Arabia exhibition in Riyadh this October. Organised by the Culinary Arts Commission in collaboration with Sirha Food, the competitions aim to identify and support top culinary talent across the Kingdom. Selected chefs will go on to represent Saudi Arabia in the Middle East qualifiers, which the Kingdom will host in 2026, ahead of the international finals in Lyon, France, in January 2027. The initiative is part of broader efforts to promote Saudi culinary excellence on the global stage, offering participants a platform to showcase local cuisine's richness and creativity. Contestants will undergo a selection process involving technical evaluations, creativity challenges, and interviews, with finalists receiving tailored training to prepare for future competition stages. To qualify for Bocuse d'Or, applicants must be Saudi nationals aged 23 or older and demonstrate expertise in either turned vegetable or brunoise techniques. For the Pastry World Cup, entries must revolve around the theme 'Elevating Saudi Dessert,' and while no age limit applies, non-Saudi applicants must disclose how long they have worked in the Kingdom.
Business Upturn
30-06-2025
- Entertainment
- Business Upturn
Southbrook Organic Vineyards celebrates regenerative farming with the launch of its mini-documentary 'Ode to Niagara', featuring globally acclaimed Canadian Chef Keith Pears
NIAGARA-ON-THE-LAKE, Ontario, June 30, 2025 (GLOBE NEWSWIRE) — Southbrook Organic Vineyards , Canada's leader in organic and regenerative winemaking, hosts a special event Sunday, July 6, featuring Team Canada's Bocuse d'Or candidate Chef Keith Pears , a Chopped Canada champion and Gold Medal Plates winner, alongside founder Bill Redelmeier. The event marks the premiere of Ode to Niagara , Southbrook's new mini-documentary celebrating the Niagara region and its terroir. 'Food is the most basic need, and the most important,' said Redelmeier, founder of Southbrook and longtime regenerative farmer. 'Without food, we cannot survive, and without healthy soil we cannot produce it.' Produced by Southbrook, the short film explores how healthy soil is crucial to food sovereignty, sustainability, and community. It's part of the winery's broader commitment to regenerative agriculture and food sovereignty, which includes its Summer of Sustainability event series. (A media preview of the mini-doc is available. Details below.) 'For years, we have mined the soil without paying attention to its health. What we do….farming sustainably, organically, biodynamically and regeneratively provides a roadmap towards a brighter future,' added Redelmeier. While national momentum for local food is rising with 53.5% of Gen Z Canadians now saying they 'always' or 'often' buy local, only 3.3% of Canadian farmland is certified organic, and even fewer hold Regenerative Organic Certified® status, as Southbrook does. Chef Keith Pears Personal Appearance, Q&A & Ode to Niagara Premiere Southbrook Organic Vineyards | 581 Niagara Stone Rd.| Book here July 6 | 1 p.m. – 4 p.m. | $20 general public | $10 SIP Club members Event guests will enjoy delicious bites prepared by Chef Keith Pears and his team, featuring local ingredients, prepared with products from King Street Pantry and the local growers highlighted in the film. Admission to Southbrook's Farm Market, held 12 p.m. to 4 p.m., is free. Southbrook is proud to be the exclusive national wine sponsor of Team Canada at the Bocuse d'Or, underscoring the synergy between world-class Canadian cuisine and Southbrook's commitment to regenerative, organic winemaking. Proceeds benefit CHEFS CANADA, supporting Canada's international culinary team for Bocuse d'Or 2027. Southbrook's Summer of Sustainability Events Series | July through Fall 2025 Events highlight sustainable farming practices and the alignment of values between partners. Farm Market Sundays | 11 a.m. – 3 p.m. FREE Shop fresh-picked produce, preserves, and artisanal goods from Niagara's top growers and makers. Wednesday Night Socials July 2, 16, 30, etc. Tickets: $20 | $10 for SIP Club members | Every second Wednesday Click here to book and for details. July 2: Oysters with strawberry mignonette, pulled pork sliders, and mushroom sliders, Live country-rock music from Tin Roof. Rowe Beef Bistecca Florentine Dinner July 10th | 7 p.m. Tickets: $175 general public | $150 SIP Club members Featuring Wellington County's Rowe Beef cooked over Canadian charcoal, showcasing Southbrook premium estate wines. Very limited tickets available. Organic Wine Tastings | $20 per guest | Book here Guided tastings inside Southbrook's LEED Gold–certified pavilion, featuring award-winning wines made using regenerative, organic, and biodynamic practices. Self-Guided Eco-Tours | Daily 11 a.m. – 4 p.m. FREE Explore the regenerative vineyard at your own pace. As a working farm, guests may encounter tractors and uneven terrain, flat, sturdy footwear is recommended. Event questions & bookings: Call (905) 641-2548 or email [email protected]. Southbrook is the only winery in Canada to hold all three globally recognized sustainability certifications: Certified Organic (ECOCERT), Biodynamic (Demeter). Regenerative Organic Certified® (ROC™). Its impact to date includes increasing soil organic matter to 7 per cent, sequestering over 6 metric tons of CO₂ per hectare annually, and creating pollinator gardens alongside a protected 10-acre biodiversity forest. To arrange interview with Bill Redelmeier or for media event access, contact: Victoria Kirk Verified Communications 416-558-4507, [email protected] About Southbrook Vineyards Southbrook Organic Vineyards is Canada's leader in sustainable winemaking. As the country's first and only winery certified Organic (2008), Biodynamic (2008), and Regenerative Organic Certified® (2025), Southbrook integrates innovative eco-friendly practices to produce exceptional small-batch wines. The winery's commitment to environmental stewardship and social responsibility is reflected in every bottle, from its signature Poetica Red to its diverse estate wines. Wine enthusiasts can experience Southbrook's wines by visiting the winery or ordering online for delivery throughout Canada, and at select restaurants, the LCBO and SAQ outlets. Southbrook's SIP Wine Club offers access to limited releases and library selections, and special member benefits throughout the year. Learn more at or @SouthbrookVineyards . Regenerative Organic Certified® Regenerative Organic Certified® is a revolutionary umbrella certification for food, fiber, and wellness ingredients that assures shoppers that their purchase makes a positive impact at every level: environmentally, ethically and socially. Regenerative Organic Certified® farms and products meet the highest standards in three pillars: soil health, animal welfare, and social fairness. Regenerative Organic Certified® is overseen by the 501(c)3 nonprofit Regenerative Organic Alliance. Learn more at . Regenerative Organic Certified® was created by the nonprofit Regenerative Organic Alliance (ROA). The ROA is a group of experts in farming, ranching, soil health, animal welfare, and farmer & worker fairness. Led by Rodale Institute and spearheaded by Dr. Bronner's and Patagonia, other founding members of the alliance include Compassion in World Farming, Fair World Project, White Oak Pastures, Textile Exchange and Black Horse Vineyards. The ROA continuously reviews and updates the Regenerative Organic Certified® guidelines. Photos accompanying this announcement are available at : Disclaimer: The above press release comes to you under an arrangement with GlobeNewswire. Business Upturn takes no editorial responsibility for the same. Ahmedabad Plane Crash
Hamilton Spectator
30-06-2025
- Entertainment
- Hamilton Spectator
Southbrook Organic Vineyards celebrates regenerative farming with the launch of its mini-documentary 'Ode to Niagara', featuring globally acclaimed Canadian Chef Keith Pears
NIAGARA-ON-THE-LAKE, Ontario, June 30, 2025 (GLOBE NEWSWIRE) — Southbrook Organic Vineyards , Canada's leader in organic and regenerative winemaking, hosts a special event Sunday, July 6, featuring Team Canada's Bocuse d'Or candidate Chef Keith Pears , a Chopped Canada champion and Gold Medal Plates winner, alongside founder Bill Redelmeier. The event marks the premiere of Ode to Niagara , Southbrook's new mini-documentary celebrating the Niagara region and its terroir. 'Food is the most basic need, and the most important,' said Redelmeier, founder of Southbrook and longtime regenerative farmer. 'Without food, we cannot survive, and without healthy soil we cannot produce it.' Produced by Southbrook, the short film explores how healthy soil is crucial to food sovereignty, sustainability, and community. It's part of the winery's broader commitment to regenerative agriculture and food sovereignty, which includes its Summer of Sustainability event series. (A media preview of the mini-doc is available. Details below.) 'For years, we have mined the soil without paying attention to its health. What we do….farming sustainably, organically, biodynamically and regeneratively provides a roadmap towards a brighter future,' added Redelmeier. While national momentum for local food is rising with 53.5% of Gen Z Canadians now saying they 'always' or 'often' buy local, only 3.3% of Canadian farmland is certified organic, and even fewer hold Regenerative Organic Certified® status, as Southbrook does. Chef Keith Pears Personal Appearance, Q&A & Ode to Niagara Premiere Southbrook Organic Vineyards | 581 Niagara Stone Rd.| Book here July 6 | 1 p.m. - 4 p.m. | $20 general public | $10 SIP Club members Event guests will enjoy delicious bites prepared by Chef Keith Pears and his team, featuring local ingredients, prepared with products from King Street Pantry and the local growers highlighted in the film. Admission to Southbrook's Farm Market, held 12 p.m. to 4 p.m., is free. Southbrook is proud to be the exclusive national wine sponsor of Team Canada at the Bocuse d'Or, underscoring the synergy between world-class Canadian cuisine and Southbrook's commitment to regenerative, organic winemaking. Proceeds benefit CHEFS CANADA, supporting Canada's international culinary team for Bocuse d'Or 2027. Southbrook's Summer of Sustainability Events Series | July through Fall 2025 Events highlight sustainable farming practices and the alignment of values between partners. Farm Market Sundays | 11 a.m. – 3 p.m. FREE Shop fresh-picked produce, preserves, and artisanal goods from Niagara's top growers and makers. Wednesday Night Socials July 2, 16, 30, etc. Tickets: $20 | $10 for SIP Club members | Every second Wednesday Click here to book and for details. July 2: Oysters with strawberry mignonette, pulled pork sliders, and mushroom sliders, Live country-rock music from Tin Roof. Rowe Beef Bistecca Florentine Dinner July 10th | 7 p.m. Tickets: $175 general public | $150 SIP Club members Featuring Wellington County's Rowe Beef cooked over Canadian charcoal, showcasing Southbrook premium estate wines. Very limited tickets available. Organic Wine Tastings | $20 per guest | Book here Guided tastings inside Southbrook's LEED Gold–certified pavilion, featuring award-winning wines made using regenerative, organic, and biodynamic practices. Self-Guided Eco-Tours | Daily 11 a.m. – 4 p.m. FREE Explore the regenerative vineyard at your own pace. As a working farm, guests may encounter tractors and uneven terrain, flat, sturdy footwear is recommended. Event questions & bookings: Call (905) 641-2548 or email info@ . Southbrook is the only winery in Canada to hold all three globally recognized sustainability certifications: Certified Organic (ECOCERT), Biodynamic (Demeter). Regenerative Organic Certified® (ROC™). Its impact to date includes increasing soil organic matter to 7 per cent, sequestering over 6 metric tons of CO₂ per hectare annually, and creating pollinator gardens alongside a protected 10-acre biodiversity forest. To arrange interview with Bill Redelmeier or for media event access, contact: Victoria Kirk Verified Communications 416-558-4507, victoria@ About Southbrook Vineyards Southbrook Organic Vineyards is Canada's leader in sustainable winemaking. As the country's first and only winery certified Organic (2008), Biodynamic (2008), and Regenerative Organic Certified® (2025), Southbrook integrates innovative eco-friendly practices to produce exceptional small-batch wines. The winery's commitment to environmental stewardship and social responsibility is reflected in every bottle, from its signature Poetica Red to its diverse estate wines. Wine enthusiasts can experience Southbrook's wines by visiting the winery or ordering online for delivery throughout Canada, and at select restaurants, the LCBO and SAQ outlets. Southbrook's SIP Wine Club offers access to limited releases and library selections, and special member benefits throughout the year. Learn more at or @SouthbrookVineyards . Regenerative Organic Certified® Regenerative Organic Certified® is a revolutionary umbrella certification for food, fiber, and wellness ingredients that assures shoppers that their purchase makes a positive impact at every level: environmentally, ethically and socially. Regenerative Organic Certified® farms and products meet the highest standards in three pillars: soil health, animal welfare, and social fairness. Regenerative Organic Certified® is overseen by the 501(c)3 nonprofit Regenerative Organic Alliance. Learn more at . Regenerative Organic Certified® was created by the nonprofit Regenerative Organic Alliance (ROA). The ROA is a group of experts in farming, ranching, soil health, animal welfare, and farmer & worker fairness. Led by Rodale Institute and spearheaded by Dr. Bronner's and Patagonia, other founding members of the alliance include Compassion in World Farming, Fair World Project, White Oak Pastures, Textile Exchange and Black Horse Vineyards. The ROA continuously reviews and updates the Regenerative Organic Certified® guidelines. Photos accompanying this announcement are available at :
Forbes
25-04-2025
- Entertainment
- Forbes
After A Golden Age Of Influential Chefs In the 1980s And 1990s, Celebrity Chefs In The Past Twenty Years Have Added Little
Portrait of French chef Andre Soltner as he sits at a table in his restaurant, Lutece (249 East 50th ... More Street), New York, New York, 1984. (Photo by) Two weeks ago dozens of illustrious chefs attended a luncheon to pay homage to André Soltner, who died at the age of 93 in January, as an icon of their profession as owner of the New York French restaurant Lutèce. The show of so many colleagues for Soltner was out of respect for a man who never wavered from setting high standards for cuisine and for himself over more than three decades in the kitchen. Soltner was one of those chefs who in the 1980s and 1990s helped American gastronomy garner world-wide recognition that spurred chefs everywhere to break from stultifying molds and to explore regional foods once felt too common to be served in an upscale restaurant. Le célèbre chef cuisinier Paul Bocuse pose, le 24 janvier 2007 pendant le salon Sirha à Chassieu, à ... More l'occasion du concours le Bocuse d'Or, la "plus grande arène gastronomique du monde", qui fête cette année ses 20 ans. Plat de résistance du Salon international de la restauration, de l'hôtellerie et de l'alimentation (Sirha), ce concours de gastronomie, souvent considéré comme le plus prestigieux dans le monde, oppose pendant deux jours 24 équipes au total, de tous les continents. Leur mission: préparer un plat de poisson et un de viande en 5H30... sans se laisser déstabiliser par le millier de spectateurs. AFP PHOTO JEFF PACHOUD (Photo by Jeff PACHOUD / AFP) (Photo by JEFF PACHOUD/AFP via Getty Images) The recognition of chefs as true cultural influencers began in the 1970 when a handful of French cuisiniers like Paul Bocuse, Roger Vergé and Michel Guèrard made news with an exciting style of haute cuisine respectful but not bound to archaic culinary traditions. The U.S. media glorified them as chefs willing to step into the limelight rather than stay in the shadows, which, in turn, led to chefs in America to showcase new ideas that would radically––though tastefully––transform the way we eat, championed by a young cadre of Californians like Alice Waters in Berkeley and Wolfgang Puck in Los Angeles to challenge the idea that chefs rely on frozen and processed foods instead of searching out the very best seasonal provender available, even to paying farmers to grow it. Alice Waters, a Montessori teacher, pioneered California Cuisine in the 1980s. Puck, who wore a baseball cap in the kitchen, created an enticing new, lighter style of casual California dining, including 'gourmet pizzas,' for a Hollywood crowd that made his restaurant Spago celebrated and glamorous. In Boston Jasper White fostered New New England cuisine, based on abundant seafood and vegetables, while in New Orleans chef Paul Prudhomme put highly spiced Cajun food into a national spotlight. In Chicago Rick Bayless of Topolobampo elevated Mexican fare to a true cuisine, while Dean Fearing did the same for Texas cooking at his namesake restaurant in Dallas. Nobu Matsuhisa, first in Beverly Hills, then New York and internationally, set a style of sushi wholly new and put Japanese elegant and sexy. These chefs had enormous impact on American gastronomy and inspired another generation that included Marcus Samuelsson, Mario Batali, Ming Tsai, Bobby Flay and many more. (See my not-at-all comprehensive list of others below.) Wolfgang Puck during Wolfgang Puck Anniversary Celebration at Wolfgang Puck Express in Atlanta, ... More Georgia, United States. (Photo by R. Diamond/WireImage) Meanwhile French chefs working in America came to be considered transformative for their exquisite menus, like Jean-Louis Palladin in Washington DC, Michel Richard and Joachim Splichal in Los Angeles and Daniel Boulud, Eric Ripert and Jean-Georges Vongerichten in New York. An American named Thomas Keller set the bar ever higher with his highly inventive, multi-course California dinners at The French Laundry in Yountville. With the onset of magazines like Bon Appetit and Food & Wine and TV food shows, chefs suddenly became stars, some making Time magazine's Most Influential People' of the year list. NAPA, CALIFORNIA - MAY 28: Chef David Chang participates in a culinary demonstration during the 2023 ... More BottleRock Napa Valley festival at Napa Valley Expo on May 28, 2023 in Napa, California. (Photo by) Yet while became stars and the food media fell over themselves to find the next big name, very few chefs of the last 25 years have had much of an impact on American or global gastronomy beyond show biz pizzazz. David Chang, cast as the 'bad boy' of American chefs for his foul language, dismissal of vegetarian food and litigious nature, opened the innovative, seat-of-the-pants cooking at his New York 12-seat restaurant named Momofuku, with backless stools, daily menus and blasting house music in 2008. Given the torrent of media exposure he received––including several TV shows––investors lined up to give him a global empire of restaurants. These days, after closing a slew of his original restaurants, he is mainly partner in a fast food chain called Fuku with 15 branches, and whatever influence he once had on young chefs seems slight. LOS ANGELES, CALIFORNIA - FEBRUARY 13: Guy Fieri poses with fans onstage during the Players Tailgate ... More by Bullseye Event Group on February 13, 2022 in Los Angeles, California. (Photo byfor Bullseye Event Group) Certainly Anthony Bourdain had tremendous impact within the industry, but not as a chef, which he left behind after becoming a media star; rather he became a food-focused travel guide on TV, and no one has come along to replace him since his suicide in 2018. So, too, Guy Fieri burst upon the scene with a clown-like act, not as a chef, and he, too, became a chain restaurant entrepreneur. And I doubt anyone who credit Gordon Ramsay with putting any positive spin on his profession. DUBAI, UNITED ARAB EMIRATES - JANUARY 20: In this image released on January 21, 2023, Chef Jose ... More Andres captured at their new restaurant Jaleo during the Grand Reveal Weekend of Dubai's new ultra-luxury resort, Atlantis The Royal on January 20, 2023 in Dubai, United Arab Emirates. (Photo byfor Atlantis The Royal) One has only to look at the lists of great and promising chefs given awards by the James Beard Foundation since the 1990s through 2005, in which the 'Rising Star' candidates and winners included young chefs who themselves became highly influential chefs, including Michael Mina, Marcus Samuelsson, Todd English, Douglas Rodriguez, Grant Achatz, Nancy Silverton, José Andres and Bobby Flay who have mentored so many more. But in recent years there have been few chosen by the Foundation's vague criteria a chef 'who set high culinary standards and has served as a positive example for other food professionals.' For this year's upcoming 2025 awards there are some extremely talented chefs on the list, including Gabriel Kreuther, Suzette Gresham-Tognetti and Jungsik Yin, but none, at least not yet, has had any impact on American gastronomy, even within their respective cities. Most seem chosen merely for geographic and ethnic diversity––Ann Ahmed, Khâluna, Minneapolis, MN; Francis Guzmán, Vianda, San Juan, PR; Sarah Minnick, Lovely's Fifty Fifty, Portland, OR; or Ricky Moore, Saltbox Seafood Joint, Durham, NC––but outside those regions is there really reason to believe they will have any impact on other food professionals or American gastronomy overall? Chef and television personality Gordon Ramsay, circa 1999. (Photo by Julian Barton/TV Times/Future ... More Publishing via Getty Images) The Golden Age of great chefs in America was born out of imitation, adaption and innovation by young cooks buoyed by receptive media to get a national, even global, audience. For their efforts American gastronomy has never been better, more diversified or solid, from coast to coast. But these days it seems we want 'stars' who will fare brightly on dramatically crafted Food Network competition shows and be lucky enough to ride the publicity before next season's contestants show up. WASHINGTON, VA - OCT21: Chef Patrick O'Connell prepares to cook for a gala dinner at the The Inn at ... More Little Washington celebrating the 60th anniversary of Relais and Chateaux, with Chef Patrick Bertron of Relais Bernard Loiseau, October 21, 2014. (Photo by Evelyn Hockstein/For The Washington Post via Getty Images) Here are but a few of those chefs from the 1980s and 1990s who had significant impact on the way cooks cook and Americans dine today: SAN FRANCISCO, CA - 1988: Chef and author Jeremiah Tower poses in his restaurant "Stars" during a ... More 1988 San Francisco, California, photo portrait session. Tower, a flamboyant and outspoken author began his career at the famed "Chez Panisse" restaurant in Berkeley, California. (Photo by) Emeril Lagasse, Susanna Foo, Jody Adams, Lydia Shire, Judy Rogers, Larry Forgione, Jeremiah Tower, Charlie Trotter, Patrick O'Connell, Gary Danko, Georges Perrier, Mark Militello, Norman van Aken, Stephan Pyles, Robert Del Grande, Julian Serrano, Roy Yamaguchi, George Mavrothalassitas, Alan Wong, Joyce Goldstein and many others.
