Daniela Sirtori's profile photo

Daniela Sirtori

Featured in: Favicon linkedin.com Favicon uol.com.br Favicon bloomberg.com Favicon estadao.com.br Favicon msn.com Favicon indiatimes.com Favicon time.com Favicon yahoo.com (+5) Favicon latimes.com Favicon fortune.com

Articles

  • 4 days ago | dailyherald.com | Daniela Sirtori |Rachel Phua |Michael Hirtzer

    Gabriel Freeman, left, and Jeff Creswell prepared dishes featuring American products, ranging from Wisconsin trout to Chicago-made chorizo. Jamie Kelter Davis/Bloomberg On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño Gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco Corp., the largest U.S. restaurant supplier, create or tweak menu items.

  • 5 days ago | seattletimes.com | Michael Hirtzer |Rachel Phua |Daniela Sirtori

    On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño Gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco, the largest U.S. restaurant supplier, create or tweak menu items. These days, they’re also coaching eateries on substitutes for imported ingredients hit by President Donald Trump’s tariffs. That’s why the Gouda cheese came from Wisconsin instead of Europe.

  • 5 days ago | arkansasonline.com | Daniela Sirtori |Rachel Phua

    Let us read it for you. Listen now. Your browser does not support the audio element. On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco Corp., the largest U.S. restaurant supplier, create or tweak menu items.

  • 1 week ago | adn.com | Daniela Sirtori |Rachel Phua |Michael Hirtzer

    On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco Corp., the largest U.S. restaurant supplier, create or tweak menu items. These days, they’re also coaching eateries on substitutes for imported ingredients hit by President Donald Trump’s tariffs. That’s why the gouda cheese came from Wisconsin instead of Europe.

  • 1 week ago | chicagobusiness.com | Daniela Sirtori |Rachel Phua |Michael Hirtzer

    On a recent weekday morning in downtown Chicago, chefs inside a test kitchen prepared a five-course meal featuring tostada verde with jalapeño gouda and trout on focaccia. The chefs usually cook these spreads to help customers of Sysco Corp., the largest US restaurant supplier, create or tweak menu items. These days, they’re also coaching eateries on substitutes for imported ingredients hit by President Donald Trump’s tariffs. That’s why the gouda cheese came from Wisconsin instead of Europe.

Contact details

Socials & Sites

Try JournoFinder For Free

Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.

Start Your 7-Day Free Trial →