culinary camps management co, LLC

4 new king street, suite 101
white plains, new york 10604

NYS Entity Status
ACTIVE

NYS Filing Date
JANUARY 10, 2014

NYS DOS ID#
4512042

County
WESTCHESTER

Jurisdiction
NEW YORK

Registered Agent
NONE

NYS Entity Type
DOMESTIC LIMITED LIABILITY COMPANY

Name History
2014 - CULINARY CAMPS MANAGEMENT CO, LLC









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  • AROUND THE WEB

  • Blink Health Ends Pact With Express Scripts for Lilly Insulin Price Discounts
    Tuesday Jun 13, 2017

    Blink Health LLC, a provider of consumer price discounts for prescription drugs, said it has terminated its relationship with Express Scripts Holding Co., a pharmacy-benefit manager that helped arrange the new price break for Lilly’s insulin.

    Source: The Wall Street Journal: U.S. Business
  • A High School Without Textbooks
    Tuesday Oct 8, 2013

    Archbishop Stepinac High School, in White Plains, N.Y., is one of the first schools in the U.S. to do away with paper textbooks. Instead, the all-boys prep school requires students to use tablets and laptops in class. (Data provided by Statista.com.)

    Source: The Wall Street Journal: Journal Reports
  • Sun Valley bakery is popular among techies of Silicon Valley
    By Richard Morgan - Saturday Jul 15, 2017

    Sun Valley’s Konditorei (German for bakery) central to Allen & Co. conference attendees, has gotten so culinary PC it could open a Silicon Valley outpost. Sun Valley Lodge executive chef Derek Gallegos recently completed the menu makeover, balancing Konditorei’s Austrian-inspired specialties with such local offerings as an Idaho Ruby Trout Sandwich. Manager Greg Van hoozer...

    Source: New York Post: Business
  • Shareholders Demand More Drastic Shifts at Nestlé
    By STEPHANIE STROM - Tuesday Jun 27, 2017

    The changes requested by the Third Point hedge fund underscore the idea that legacy food brands must radically shake up their portfolios to remain profitable.

    Source: NYT > Home Page
  • Third Point, a Hedge Fund, Sets Its Activist Sights on Nestlé
    By MICHAEL J. de la MERCED - Sunday Jun 25, 2017

    The fund, run by Daniel S. Loeb, has called on the Swiss food giant to sell its stake in L’Oréal and move more quickly to adapt to changing consumer tastes.

    Source: NYT > Home Page
  • One Day, One Place: Tasty bite of Deep South in Birmingham
    By Larry Bleiberg - Thursday Jun 15, 2017

    The former steel town’s restaurants have won national acclaim, winning James Beard Awards and profiles in food magazines. While there are plenty of other reasons to visit — last month the city dedicated a National Park Service civil rights monument — it’s easy to plan a day just devoted to food. Start your dining adventure a few blocks away at the city’s newest culinary gem, the Pizitz Food Hall, a 1923 flagship department store building shuttered for decades and reopened just a few months ago. The developers relied on a pair of local food bloggers to select its dining spots, so order without fear. Locals are abuzz about Ghion Cultural Hall, the state’s first Ethiopian restaurant, but you’ll want to try Alabama Biscuit Co., which uses locally sourced sprouted spelt flour. Toppings range from almond butter to farm eggs to goat cheese. The former Dr Pepper bottling plant schedules open-air culinary demonstrations from local and visiting celebrity chefs. Slip away from the couples and stroller-pushing families and seek out vendors such as Petals From the Past, which sells heirloom fruit, like pears, persimmons, apples and muscadines. The rural storefront Pie Lab sets up temporary shop here every week, and always sells out. (Believe it or not, Saw’s co-owner once worked for locally based Cooking Light magazine.) Or order a smoked chicken sandwich slathered with white sauce. The spicy mayonnaise-based condiment is the state’s contribution to national barbecue culture. Get it to go, and head next door to Avondale Brewery’s beer garden, where you can wash it down with a pint of Vanillaphant porter, named for Miss Fancy, a beer-swilling elephant who once lived at the Birmingham Zoo. The owner, Alabama native Frank Stitts, started his career at Chez Panisse in Berkeley, then worked in Provence before opening shop here in 1982. Today his influence radiates across the city, with former line chefs and waiters opening their own dining spots and food trucks. If it’s in season, you must order the tomato salad, a tower of thick beefsteak slices tossed with balsamic vinaigrette and layered with field peas, corn and okra, all topped with a slice of bacon.

    Source: SFGATE.com: Travel
culinary camps management co llc white plains ny