Chefs

Texas ZestFest 2012

ZestFest 2012

Chef Demonstration Schedule

Friday, January 27

Saturday, January 28

Sunday, January 29

BIO:

Uno and Liz Immanivong are two sisters who have a flair for cooking, entertaining and sharing that love with others.  Their food journey was inspired by their mother who catered as they were growing up. The sisters observed the art and detail of creating every dish, along with the happiness that resulted from each bite.  As the years progressed, both established successful mortgage careers, along with raising their beautiful daughters but life still didn’t seem complete.  In 2008, Uno and Liz founded a company called Foodie Couture to fulfill their yearning to inspire others to cook and entertain with passion.  Foodie Couture started out as an in-home cooking party and has blossomed into private catering, restaurant consulting, food writing and video demonstration company.  Uno has created many one-of-kind recipes and facilitated live demonstrations and hands-on cooking classes for as many as 100 participants.  She has a profound ability to get her audience excited, entertained and ultimately inspired to create their version of “food love” at home.

The sisters learned to cook through years in the kitchen with their mother, attending cooking classes, shadowing some of the tops chefs in the country and simply experimenting (or playing) with their food.  They are your home cooks that are finding the balance between their careers, being single mothers, following their dreams while still having a social life.

At Zest Fest, Uno and Liz, will be exploring options on how to make “Asian for Every OccAsian.”  They are taking their mother’s authentic Thai recipes and reinventing them to be more modern and approachable. They will demystify the art of cooking with Asian ingredients.  Not only will you get your “spice” fix but you’ll also get your Asian “spices” fix.   Food is the epicenter of many gathering, what better way to enjoy it than to create a meal together.

Cheers to always living, loving and cooking with passion...

Eddie Deen

Eddie Deen is a proud Texan, born in 1956, who grew up on a working Ranch in Wills Point, TX. From an early age, he learned the value of hard work, determination and friendship. In 1979, Eddie graduated from Texas A&M University with a degree in Agriculture. After returning home in 1980, Eddie opened his first restaurant on the shores of Lake Tawakoni. At that time, Eddie began applying scientific methods to the meat smoking process. This careful attention to detail brought Eddie Deen fame not only statewide, but also nationally as the top barbecue caterer in Texas.

For the past 30 years Eddie has become an ambassador of Texas hospitality and food. Aft

er being chosen to cater Gov. George Bush's 1994 Inauguration, the business flourished. Since then Eddie has catered 4 other inaugurations, both gubernatorial and presidential, many charitable galas, all around the world to Switzerland and Mauritius, weddings, corporate conventions and even to his family at home each evening.

In 2000, Eddie began visiting homeless shelters in the Dallas area to seek and understand the underlying cause of this epidemic.  He continued on to conduct classes at the MLK center teaching individuals how to overcome past conditioning when repeatedly finding themselves in contact with the law.

Eddie is the proud father of 5… and the grandfather of Cessie, Ace, and Dallen.  Eddie and his wife Allison reside in Rockwall with the 3 younger children.  Eddie enjoys playing the piano, reading, writing and sharing with others the principals of life!

Today Eddie has grown his catering business to include numerous companies and over 100 employees. From production, rentals, entertainment, two private event facilities, Smokey's BBQ Restaurant in Ft Worth , Jackson Street and Crossroads across from Cowboy Stadium

Eddie has packaged together a full-service event planning operation for any size party, any menu, any place…at any time.

For the best in catered meals and special events you only have to remember four simple words…

“Absolutely Texas, Absolutely Deen”

Chef Jon Bonnell’s Bio

After graduating from Vanderbilt University in 1994, Fort Worth native Jon Bonnell taught science and math for two years in Dallas before deciding to pursue his love for cooking. He followed his dream and enrolled in the New England Culinary Institute (NECI) in Montpelier, Vermont.

During his tenure at

NECI, Jon completed a six-month culinary internship at Mr. B’s Bistro in the historic New Orleans French Quarter, where he acquired his Creole flare. He graduated from NECI in 1997 and returned to Fort Worth where he honed his cooking skills. After two years at local upscale restaurants, Jon initiated plans to open his own signature restaurant in his beloved hometown of Fort Worth, and in 2001 Bonnell’s Fine Texas Cuisine opened its doors to the public.

Jon Bonnell’s cuisine is an upscale look at the foods of Texas. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to bring truly authentic, well-loved cuisine from the Lone Star State into homes all over the world.

Chef Bonnell has cooked at the prestigious James Beard House in New York City in 2004, 2005 and 2008. He has also been featured on The Today Show in August 2008, The CBS Early Show in November 2008 and August 2009, ABC’s Nightline in December of 2006, ABC’s GMA Now in September of 2009, Better TV in June of 2010, as well as The Food Network’s BBQ with Bobby Flay in July 2005 and The Food Network’s Meat & Potatoes in October 2010. Bonnell’s has continued to win the “Award of Excellence” from Wine Spectator from 2004 to 2009 and currently hold the highest food rating in the Dallas/Fort Worth Metroplex by the Zagat Survey of Texas Restaurants.

Executive Chef Eduardo Alvarez

Irving Convention Center

Chef Eduardo Alvarez began working in the food industry at the age of sixteen.  In 1980, while

working at Les Saisons as a pantry cook, he observed the chefs perform their daily duties in a style that fascinated him.  He knew then his long-term goal was to become an Executive Chef.

To obtain this goal, he worked his way up the ladder from a Sauté and Broiler Cook to Junior Sous Chef to Sous Chef to Executive Sous Chef and finally to Executive Chef.

His experience in preparing and cooking for large numbers of attendees was obtained while working at the Dallas Convention Center.  During his tenure, he received the award for Manager of the Quarter in the fall of 1998.  In addition, he attended El Centro College and obtained certification in Nutrition in Food Service, Management for Chefs, Food Service Manager and Sanitation for Chefs. In May of 1999, Chef Eduardo was hired as the Executive Chef of the Dallas Cowboys at Texas Stadium.  He still cooked for large numbers of attendees but with a narrower time span and notes his LOVE for the rush of game day, especially the Thanksgiving game.  Chef Eduardo opened the new Cowboys Stadium in Arlington in June of 2009.In August of 2010, Chef Eduardo was hired as the Executive Chef of the Irving Convention C

enter.  With one opening under his belt he is very excited about this next challenge.  Chef Eduardo has played a key role in the planning, implementing and development of all that it takes to open a new facility and operate the food service.When Chef Eduardo is not hard at work, he devotes his time to his wife and three wonderful children, two daughters and one son.  As a parent, he believes children are a reflection of who their parents are and considers fatherhood a blessing.His advice for future chefs is to become involved with the Texas Chefs Association.