First ever professional organization for culinary industry-insiders launches in NYC
(February 2009 – New York, NY) Two culinary professionals by trade, and entrepreneurs at heart, announce today the launch of Culintro (Culinary Trade Organization), a professional organization for those involved in the culinary, restaurant and hospitality industries. With a mission to establish a one-stop resource for major trends, access to business professionals and a gateway to influence industry development, Culintro expects to grow to over 2,000 like-minded members in just the first year following launch.
Culintro is a destination for both industry leaders and amateurs, and allows members access to proprietary tools and information, including a membership database, job board, panel discussions, seminars, Annual Achiever Awards event, and the first-ever Stâge Program. The Stâge Program places students from Universities all over the country in NYC’s & Chicago’s top kitchens. Pioneering the program are top chefs, Grant Achatz of Alinea, Jonathan Benno of Per Se, Brad Farmerie of Double Crown & Public, Daniel Humm of Eleven Madison, King Phojanakong of Kuma Inn & Talay, Michael Laiskonis of Le Bernardin, Chris Lee of Aureole, Paul Liebrandt of Corton, Bill Telepan of Telepan, and Bradford Thompson of Lever House. “Teaching others tends to reinforce what you already know, exchanges, by trying to inspire others, it's not uncommon to learn something about yourself, or at least to remember something you don't think about everyday. I am excited to be working with Culintro and mentoring emerging talent as part of the Stâge Program.” – Michael Laiskonis, Le Bernardin. Each stâgiér who participates in Culintro’s Program will be eligible to win the opportunity to travel abroad and stâge in a Michelin rated restaurant. More information and contest details are available at www.culintro.com.
With the uncertainty of the future in the culinary space, industry professionals are looking for new places to network and gain opportunities, making today the optimal time for Culintro to launch. Every component of the organization is geared to facilitate relationship building and networking opportunities among the culinary industry serving as the destination for industry insiders. An example of a members-only benefit is Culintro’s industry tasting events, which provides the opportunity for select professionals to come together in a casual environment. ”Culintro offers exciting programs to its members who are seeking networking resources within a cohesive community” – Alina Munoz, Co-Founder of Culintro.
Culintro is offering the first 500 members that join a free membership discount. For more information on Culintro, the Stâge Program and contest, or to become a member, visit www.culintro.com.