***CHEF ELLIOTT ENTERTAINS w/TODD ENGLISH FOOD HALL’S EXECUTIVE CHEF, SANI HEBAJ***

***TUNE-IN TOMORROW ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, Executive Chef Sani Hebaj!!!

From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

Leading the Todd English Food Hall culinary team at The Plaza Hotel is Executive Chef Sani Hebaj. A native of New York, born in Brooklyn of immigrant parents that also embraced the food of New York. His father was a chef. His sisters both graduated from the Culinary Institute of America. His stepfather is a chef and his brother-in-law is a pastry chef that also co-owns his own chocolate confectionery.
He studied Culinary Arts & Sciences at the California Culinary Academy in San Francisco, CA.

Later he returned to New York to hold various cook positions in several two and three star New York Times reviewed restaurants. Working and staging with some talented chefs in New York led him to progress his career and expand his flavor profile to the many different cuisines that make up the New York dining scene. He now works closely with Celebrity Chef Todd English to bring all these wonderful flavors and create a true food hall experience for all.

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***CHEF ELLIOTT ENTERTAINS w/FOUNDER OF THE UNITED STATES CHEF ASSOCIATION, CELEBRITY CHEF JIMMY NADELL***

***TUNE-IN THIS THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, CEO/Owner of Bravo Fine Catering, Celebrity Chef Jimmy Nadelll!!!

From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info
Chef Jimmy received his associate’s degree in Culinary Arts at Joliet Junior College staffed by Claude Kerms, Siegfried Stober, and Charles Wagner of the Gold Metal Awarded German Culinary
Olympic Team. He is a Culinary Arts Intern Instructor.

EMPLOYMENT
Current Owner/Chef/Culinary Director/CEO
• Bravo Fine Catering, Catering, Personal Chef Services, Aspen & Miami, Owner CEO
• United States Director, Aregala International Association of Gastronomic
• Aspen Celebrity Cuisine, Cookbook Author
• United States Chef Association, Founder & CEO
• TV Host of “The Bravo Kitchen Show with Jimmy Nadell
• King Kong Emergency Response Catering, Wild Fire Mobile Kitchens
• Thin Air Partners Real Estate Investment Firm 50% Partner

AWARDS
• Distinguished Chef Award: Johnson and Wales University, Miami 2003
• Top Ten Restaurants, Rocky Mountain Region: F&W Magazine 2001
• Best Italian Food, City of Denver: The Denver Post 2001
• Award of Excellence: Wine Spectator Magazine1997 – 2002
• Best New Restaurants: Aspen, Carbondale & Vail 1997 – 2002
• Top 10 Best New Chefs: for protégé chef James Mazzio; F&W Magazine 1999
• Lifetime Achievement in Culinary Arts: Aregala International Association of Gastronomic

Chef Jimmy has recently authored the “Aspen Celebrity Cuisine” cookbook. A gold-medal chef’s simple guide to five-star cooking.

***TONIGHT ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW, CAST OF ROGUES ON THE ROAD***

Chef Elliott is honored to share his technical skills and culinary wisdom of his friends and colleagues: THE DISTINGUISHED AND PHENOMENAL, Cast of “Rogues on the Road”, Matt Frohman and Rich Marshall!!!

From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

Matt is travelling with Rich to remote areas, taking week-long journeys island hopping off the coast of Maine in homemade kayaks or backpacking through the Adirondacks. It was during these adventures he and Rich came up with the idea for “Rogues on the Road” – a show unique to television where he could combine his “foodie” roots with an intellectual curiosity that would take them farther from home and on a greater journey then either could imagine.

In 2001, Matt’s desire to learn about the environment took him back to a place he loves – the outdoors. He helped establish and operate a kayak tour company on the Hudson River. That love grew exponentially when he worked on a research vessel teaching Marine Ecology for the Maritime Center in Norwalk, CT. from 2003-2004.
Rich grew up on “the island of Great Britain,” (as he likes to refer to it.) His family had many opportunities to travel within their homeland as well as neighboring Europe. Rich’s parents took the brood to unique holiday locations where Rich was given the chance to experience different cultures and eat some amazingly diverse meals.

Rich had a desire to share those lessons with a large audience, hence his incredible excitement for “Rogues on the Road.” Rich brings that traditionally dry, fun, and sarcastic element of British humor and banter to the show. He is always willing to, “put it all on the line” to learn as much as possible while still having fun. Rich gives the viewers a different perspective, through which they will enjoy learning about the planet and what it has to offer.

He wants to, “take viewers with us to experience the outdoors while learning about the responsibilities surrounding our food choices.” While island hopping off the coast of Maine in homemade kayaks with Matt, the two friends came up with “Rogues on the Road” – a show unique to television where Rich could combine his worldly experience and a hunger for knowledge that would take him farther from home and on a greater journey then he could have ever imagined.

***CHEF ELLIOTT ENTERTAINS w/THE CAST FROM “ROGUES ON THE ROAD”***

***TUNE-IN THIS THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

Chef Elliott is honored to share his technical skills and culinary wisdom of his friends and colleagues: THE DISTINGUISHED AND PHENOMENAL, Cast of “Rogues on the Road”, Matt Frohman and Rich Marshall!!!

From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

Matt is travelling with Rich to remote areas, taking week-long journeys island hopping off the coast of Maine in homemade kayaks or backpacking through the Adirondacks. It was during these adventures he and Rich came up with the idea for “Rogues on the Road” – a show unique to television where he could combine his “foodie” roots with an intellectual curiosity that would take them farther from home and on a greater journey then either could imagine.

In 2001, Matt’s desire to learn about the environment took him back to a place he loves – the outdoors. He helped establish and operate a kayak tour company on the Hudson River. That love grew exponentially when he worked on a research vessel teaching Marine Ecology for the Maritime Center in Norwalk, CT. from 2003-2004.
Rich grew up on “the small island of Great Britain,” (as he likes to refer to it.) His family had many opportunities to travel within their homeland as well as neighboring Europe. Rich’s parents took the brood to unique holiday locations where Rich was given the chance to experience different cultures and eat some amazingly diverse meals.

Rich had a desire to share those lessons with a large audience, hence his incredible excitement for “Rogues on the Road.” Rich brings that traditionally dry, fun, and sarcastic element of British humor and banter to the show. He is always willing to, “put it all on the line” to learn as much as possible while still having fun. Rich gives the viewers a different perspective, through which they will enjoy learning about the planet and what it has to offer.

He wants to, “take viewers with us to experience the outdoors while learning about the responsibilities surrounding our food choices.” While island hopping off the coast of Maine in homemade kayaks with Matt, the two friends came up with “Rogues on the Road” – a show unique to television where Rich could combine his worldly experience and a hunger for knowledge that would take him farther from home and on a greater journey then he could have ever imagined.

***CHEF ELLIOTT ENTERTAINS w/THE OWNERS OF LEANN’S CHEESECAKES ‘N MORE***

***TUNE-IN THIS THURSDAY ON CHEF ELLIOTT’S ENTERTAINING SOLUTIONS RADIO SHOW***

Chef Elliott is honored to share his technical skills and culinary wisdom of his friends and colleagues: THE DISTINGUISHED AND PHENOMENAL, Owners of LeAnn’s Cheesecakes ‘N More!!!

From 7 PM – 8 PM EST on “Chef Elliott’s Entertaining Solutions”, NEN radio show by calling 718-766-4964 or at http://www.chefelliottentsol.info

When LeAnn and Joseph Jackson married in 2009, they shared an Italian heritage and a love for cooking, including a cookbook passed down through four generations in LeAnn’s family. While LeAnn worked as a preschool teacher she cooked cheesecakes for friends and family, adding her own special taste to her “secret family” recipes. For years, they told her one thing over and over: “You need to start selling these!”

One day the Jacksons attended a luncheon where they heard another couple talk about how they started a successful business after being told the same thing. On the way home, they agreed it was time to take the leap.

“LeAnn quit her job three days after we decided and we were up and running in two weeks. It was a whirlwind,” says Joseph, who put another business on hold to work full-time alongside LeAnn, initially helping find a rental kitchen and getting the required inspections and certifications.

Starting out in October 2014 at community markets,
Fresh concept: Artisan cheesecake slices in a jar — a delicious solution to the messy problem of serving highly perishable cheesecake-to-go, especially in Florida’s heat.
they made whole cheesecakes to sell by the slice — and quickly discovered they had a serious problem.

Le’Anns Cheesecakes ‘N More offers 28 mouth-watering “classic” and “premium” cheesecake flavors, including the “Big New York” topped by a cannoli and locally inspired recipes like “Classic Ybor City” with fresh guava jam. There are another 10 options designed for the gluten-free crowd. Customers can also order a 6-pack or 12-pack, which offer variety with a choice of different slices, along with a discount.