11/06 Frank Siller, David Hands, Margaret Jeffares

FRANK SILLER - "Hurricane Sandy Relief"

For every new "LIKE" on the CRN Digital Talk Facebook page yesterday we donated $1 to this amazing foundation. The sole purpose of our Foundation is to honor the legacy of love given to us by Stephen Siller, FDNY, who laid down his life on 9/11; we do this by following Stephen’s footsteps of selflessness and love by “doing good” in his memory. The Foundation has established “In the Line of Duty” programs for Firefighters, First Responders, and Military and “Legacy of Love” programs to make a lasting and positive difference in the lives of children who have lost one or both parents.


DAVID HANDS - CHEF de CUISINE - BOUCHON BEVERLY HILLS

As Chef de Cuisine of Bouchon Bistro in Beverly Hills, David Hands oversees all aspects of cuisine for the classic French bistro. A British expat or Brummie, as he is known to be called in his native West Midlands, David joined the Thomas Keller Restaurant Group at Per Se in 2007. Having come a long way from his first catering job at the Malt Shovel in Barston, it was only four years prior that his career began to accelerate at country house hotel, Gidleigh Park in Devon. Under the guidance of two-star Michelin chef Michael Caines, he quickly rose from Commis to Sous Chef. David was offered the position of Chef de Partie at Per Se in August of 2007, where he worked for two years. David opened Bouchon Bistro as Sous Chef in February 2009, securing the position of Executive Sous Chef just one year later and Chef de Cuisine in October 2012. Dedicated to preserving the integrity of traditional French cooking and Chef Thomas Keller’s attention to detail, David is honored by the challenge of guiding Bouchon Bistro through its continuing evolution.


MARGARET JEFFARES - GOOD FOOD IRELAND

Good Food Ireland, which launches on October 29th, is a grassroots industry network aimed at promoting innovations in Irish food, the country's commitment to sustainable, authentic products across food, hospitality and travel industries - incorporating farmers, chefs, hoteliers and outposts of cultural interest. The organization seeks to promote its authentic products in the U.S. And to inspire Americans to travel to Ireland to experience the contemporary cuisine and engage with its citizens and culture. The cross section of agriculture, food & culinary, production/mfg and tourism industries seeks to grow and sustain the Irish economy.