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Robert Danhi and Emily Cruz - Introducing EggPro™

Online Culinary Courses from the American Egg Board

Recorded
Introducing EggPro™

Details

This event was on Wednesday, May 13, 2020 at 11:00AM (PST)

Join the American Egg Board for a live web event to introduce a new online culinary training program called EggPro™. EggPro™ is made up of two online courses - Egg Foundations and Egg Functionality. Both courses are available for free through the end of 2020. Sign up today by visiting rouxbe.com/eggpro.

Phaedra Ruffalo from the American Egg Board and Ken Rubin from Rouxbe will offer a warm welcome and quick program overview. Consulting chefs Robert Danhi and Emily Cruz will provide background on each course and offer a quick course highlight tour before engaging the audience with a Q&A session. Please bring your questions for the team and we look forward to your participation.

This live web event will be recorded and archived for playback.

About Robert Danhi and Emily Cruz

A thirty year veteran of the F&B industry, Chef Robert Danhi is not only a consultant to the American Egg Board on research, education and promotion, Chef Danhi has also operated restaurants, was a chef-instructor at the CIA, consulted for ten of the Fortune 500 companies, is an award winning Southeast Asian cookbook author and TV show host. Robert has become an industry thought leader in F&B innovation by co-founding the Flavor360™ software platform to save time, improve data quality and capture the tribal knowledge of organizations at every stage of the R&D process into one database.

Emily Cruz is the Director of Sales & Marketing at CuliNex, the industry’s premier consulting firm providing product development & strategic business services focused on clean label food products. CuliNex works with a diverse range of companies from international brands to small family owned businesses, assisting them in planning and executing their product development strategies across all food categories. Emily holds an Associate degree in Culinary Arts and a Bachelor of Science degree in Culinary Nutrition from Johnson & Wales University.