FOOD LION KITCHEN STAGE
Visit the Food Lion Kitchen Stage
during the Southern Women’s Show and check out How Refreshing the new Food Lion Kitchen is.
Enjoy the exciting Chopped Challenge, where two chefs square off and battle against each other using items selected by show guests from the Food Lion Pantry. Watch the chefs work under pressure to create tasty, unique recipes.
For The Recipe Box, Chefs demonstrate their favorite easy, fresh and affordable recipes that will show you how simple it is to prepare, cook and enjoy delicious meals with fresh ingredients. Plus, they will share their tips and techniques to save you time and money at home.
Visit the Taste Experience Stage. Taste an assortment of delicious, Easy and Affordably Fresh products offered in the Food Lion Family of Brands. Come by for free samples sure to please your palate.
During the Fresh Flavor Stage events you can learn tips and tricks in the kitchen, watch experts create fresh spring salads and vibrant juice mocktails and make sure to stop by Spice Bar to learn about how to work with spices and take home your own blend.
Join us at the Food Lion Kitchen Stage to enjoy cooking entertainment segments throughout the weekend, food sampling, meet our chefs and get money saving coupons from our MVP Savings Center with your MVP card too!
Chef Jenny Brulé has been developing recipes and writing about food since graduating with honors from Baltimore International Culinary College in 1994. From 2003-2010 Jenny and her family nomadically ate their way through Europe, but now call Charlotte, NC home.
Jenny is a nationally published food writer and recipe developer. Her work has appeared in Cooking Light
, Swiss News
, The Charlotte Observer
and countless regional magazines and newspapers. She’s made over 50 appearances as chef and food correspondent on Carolina’s largest NBC affiliate, WCNC and Charlotte Today’s Food Lion Kitchen
. As mom of four, Jenny also writes a weekly column on the parenting website, Mom.Me.
“My cooking style balances my classical French training with my busy-mommy reality. The aim of my writing and teaching, since I began over twenty years ago, has been to encourage people to get into the kitchen and cook for their families and friends. I truly believe that cooking is love.”
Her cookbook featuring southern recipes will be published by UNC Press in 2016.
Graduated in 1994 with a Bachelor’s Degree in Foods and Nutrition from Appalachian State University in Boone, NC. She recently graduated with Honors from The Art Institute of Charlotte in September 2012 with an Associate Degree in Culinary Arts. These two credentials are making her a formidable southern comfort chef and personality in her community and culinary circle. She holds a number of professional certifications and is looking forward to earning her Culinary Certificates as she starts her Chef career. She defines her style as cooking modern-styled southern foods with finesse and lots of love. She has challenged herself to taking classic southern dishes and making them a little lighter by blending them with fresh cooking techniques and other regional cuisines.
Darren Rounds CEC
Chef Instructor Reynolds Community College
Started my professional training at the age of 14, and graduated from the Culinary Institute of America Hyde Park in 1991. I worked for Hyatt hotels in NYC and NJ before moving to Richmond in 1998. A career highlight was serving the state of Virginia as Executive Chef at the Governor’s Mansion. Some of the positions I held were Food Service Director for Spring Arbor Assisted Living, Executive Chef for Geico HQ, Federal Reserve EDR, and Capital One. Before becoming a full time Culinary Arts Instructor for Reynolds Community College. I have recently been certified by the American Culinary Federation as a Certified Executive Chef. I am also currently in the process of earning certifications of CCE and CCA.
Chef Gabrielle Tenney
Right out of high school I wanted to learn to cook and do it professionally and soon after Chef Gabrielle’s first kitchen experience at Charlie Trotter’s “C” restaurant in Palmilla Resort
in Los Cabos, Mexico inspired her to attend the Culinary Institute of America. Since graduating from the CIA in 2007 she has cooked at The Four Seasons Resor
t in Lanai, Hawaii and Picasso
, a Michelin starred restaurant at the Bellagio hotel
in Las Vegas and has opened restaurants in Puerto Vallarta, Mexico.
Her current mission is to inspire people to take control of their health through the power of food and has taken on the role of health activist to inspire change in peoples’ lives. I created my website, www.savvyandwell.com, with my healthy take on recipes, in both English and Spanish, linked to professionally produced tutorials on YouTube. She is a regular guest on CBS Virginia This Morning
where she showcases her recipes, which are inspired by her world travels and Mexican background.
Chef Bruce Rowland
Bruce is a graduate of the Culinary Institute of America and has been a successful Chef/Owner of Rowland Restaurant Fine Dining for over 10 years. He also worked for a year as chef to Malcolm Forbes on his private yacht.
Owner & Chef Bruce, a self-described non-conformist, believes in "elegant simplicity, where flavor & texture always take priority."