TISOH unveils newly reimagined special events design lab


TISOH unveils newly reimagined special events design lab

PR Newswire

LAS VEGAS, July 24, 2017 /PRNewswire-iReach/ — The International School of Hospitality (TISOH) this month unveils its newly reimagined special events design lab. This innovative element of the state-of-the-art campus is an ever-changing special events space, featuring the latest in event décor and lighting. Lenny Talarico CSEP, CHE, Executive Director of Events at MGM Resorts Event Productions, generously donates his time and expertise to oversee the creative designs for the lab.

“This lab is a special resource for our students that allows for a rich hands-on experience with colors, décor and themes, and where they can learn from the best in the business about how to effectively create and design world-class meetings, events and weddings,” said Timothy M. Lam, Executive Director of TISOH. 

The design lab roomscape features donations from MGM Resorts Event Productions, Earth Water Sky, AFR Event Furnishings, Chameleon Chairs, Classic Party Rentals and Cloth Connection. This generous participation is testament to the companies’ commitment to high quality education and training for future hospitality professionals.

In the 12 years since its founding, The International School of Hospitality has seen growing demand for its programs as industry leaders seek qualified hospitality professionals locally, nationally and globally.

Las Vegas is the king of conventions with 23 consecutive years as North America’s number one convention destination as reported by the Las Vegas Conventions and Visitor Authority.  With the volume of events associated with conventions, Las Vegas provides strong opportunities for students both for learning and for career placement.

About The International School of Hospitality

The International School of Hospitality (TISOH) was founded in Las Vegas, Nev., in 2005. TISOH offers quality short-term, practical training and career development programs in hospitality. Developed for the industry and by the industry, TISOH’s small class sizes and online courses include: concierge, conference management and event planning, catering, exhibition & tradeshow management, hospitality leadership and supervision, hospitality human resources, hospitality marketing & sales, hotel operations, and wedding coordination and design. Diploma graduates, trained by working experts in the field, enjoy an 85 percent job placement rate. TISOH is an academic partner of the American Hotel & Lodging Educational Institute and is accredited by the Accrediting Council for Continuing Education and Training. For more information, visit www.tisoh.edu or call (702) 947-7200.


Media Contact:Timothy Lam, The International School of Hospitality, 7029477200, tlam@tisoh.com

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SOURCE The International School of Hospitality

Let’s Get Ready to LAAAAAAAASAGNE!


Let’s Get Ready to LAAAAAAAASAGNE!

Carrabba’s Celebrates National Lasagna Day by offering FREE Lasagne!

PR Newswire

TAMPA, Fla., July 24, 2017 /PRNewswire/ — In honor of National Lasagna Day on July 29, Carrabba’s Italian Grill is bringing back “Carrabba’s Today, Carrabba’s Tomorrow” by offering free lasagne – and not just for a single day, but six days. From Tuesday, July 25 through Sunday, July 30, guests who order the restaurant’s signature lasagne entrée when they dine in will get a second, free lasagne to take home.


Carrabba’s takes lasagne seriously, using a secret, homemade family recipe passed down from generation to generation. Always made from scratch, Carrabba’s lasagne features layers upon layers of fresh pasta, each generously topped with housemade pomodoro sauce, meat sauce, ricotta, Romano and mozzarella cheeses.

“Our classic, made from scratch lasagne is one of the most popular dishes at Carrabba’s year-round. So, instead of celebrating National Lasagna Day for only 24 hours, we wanted to extend the celebration and share the lasagne love for six days,” said Tanisha Chea, Chief Marketing Officer for Carrabba’s.

To help pump-up pasta lovers about National Lasagna Day, Carrabba’s has enlisted famed boxing announcer, Michael Buffer, to spread the word with radio spots and digital content. Known for his distinct voice and pioneering announcing style of extended syllables and rolled letters, Buffer will deliver his iconic catchphrase with an aptly Italian tweak. Buffer’s “Let’s Get Ready to LAAAAAAAASAGNE” radio spots will debut Tuesday, July 25. Behind-the-scenes digital content featuring Buffer will also be available on Carrabba’s Facebook page and at Carrabbas.com/Lasagne.

“We wanted to find a voice to match our iconic lasagne recipe and Michael Buffer was the clear choice. We hope that lasagne lovers will join the celebration by using our Snapchat filter, engaging with us in social and enjoying our light-hearted radio spots,” said Chea.

About Carrabba’s Italian Grill®
Offering authentic Italian cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, guests can enjoy signature dishes, including Chicken Bryan, Pollo Rosa Maria, Wood-Fire Grilled Steak and chops, all new dishes like Chianti Chicken and new Small Plates and classic Italian Pasta dishes in a welcoming, contemporary atmosphere. Carrabba’s consistently ranks as a favorite for Italian and Casual Dining in the Consumer Picks Survey by Nation’s Restaurant News. Earn up to 50% off every fourth visit by joining Dine Rewards™ at dine-rewards.com. For more information, please visit Carrabbas.com or follow @Carrabbas on Facebook and Twitter.

Media Contacts:
Elizabeth Watts
Carrabba’s Italian Grill
Bloomin’ Brands

Leslie Jones

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SOURCE Carrabba’s Italian Grill

Celebrate National Crème Brûlée Day With Indulgent Recipes Created By Award-Winning Pastry Chef Thiago Silva And Bernzomatic

Celebrate National Crème Brûlée Day With Indulgent Recipes Created By Award-Winning Pastry Chef Thiago Silva And Bernzomatic

Chef Silva brings the heat to his traditional and not-so-traditional crème brûlée recipes made for the at-home cook with the use of a Bernzomatic torch

PR Newswire

COLUMBUS, Ohio, July 24, 2017 /PRNewswire/ – Scorching flame and a crisp, caramelized top layer are the signature characteristics of the beloved dessert crème brûlée. And because you can’t have crème brûlée without fire, Bernzomatic, the leader in fueled flame, partnered with award-winning New York City-based Pastry Chef Thiago Silva to create custom recipes for any foodie to enjoy on National Crème Brûlée Day this July 27.

While the exact origins of crème brûlée are still up for interpretation and reach back to the 1600s1, there’s no doubt this classic dessert has staying power in an ever-changing dessert landscape. The texture contrast between creamy custard and a torched sugar top coat solidify the delicacy’s ongoing popularity. However, despite its appeal, not many at-home cooks take it on due to the perceived difficulty in creating it2. Each of Chef Silva’s original recipes are made using a Bernzomatic torch and are easily achievable for dessert lovers – some “no bake” and all made with easy-to-source ingredients.

“Crème brûlée is one of my all-time favorites, and the power of a Bernzomatic torch is a chef’s best-kept secret to truly bring this dessert to life,” said Chef Silva. “I went for the classic recipe, and then added a few twists making them simple for anyone to try. I hope at-home cooks feel inspired and empowered to find their own fire and embrace their creativity in the kitchen.”

Captivate friends and family using a Bernzomatic TS4000 High Heat Torch to add the crisp finish. Learn how to master a traditional Vanilla Crème Brûlée, tackle a kid-friendly Cookies N’ Cream option or expand your taste buds with a French Toast Crème Brûlée.  

Traditional Vanilla Crème Brûlée

  • 1 1/2 cups milk
  • 1 cup heavy cream
  • 1 vanilla bean, scraped
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 8 egg yolks


  • Sprinkling of raw sugar for each ramakin


  • Bernzomatic TS4000 High Heat Torch
  • 4 standard size ramekins 
  • Deep baking pan

Combine milk, heavy cream and vanilla bean and place them in stainless steel pot with low heat. Whisk the sugar, salt and egg yolks in a bowl. Once milk mix is warm, temper in the yolk mix and cook while stirring with rubber spatula until mixture reaches a temperature of 145°F. Place ramekins in a deep baking pan and pour mixture into each ramekin. Hit with a Bernzomatic TS4000 High Heat Torch to remove any air bubbles. Place the baking pan with filled ramekins in the oven and then add a layer of hot water to the bottom of the pan to create a water bath. Bake for 15-20 minutes at 300°F. Remove from oven and chill for four hours.

Finishing Touch:
Remove baking pan with chilled ramekins from refrigerator and sprinkle a layer of raw sugar on top of each filled ramekin. Caramelize the sugar top coat of each crème brûlée with the Bernzomatic TS4000 High Heat Torch for 20-25 seconds. Brûlée means burnt, don’t be afraid to bring the heat!  

Cookies N’ Cream Crème Brûlée
Custard Mixture:

  • 1 can evaporated milk
  • 1 can sweet condensed milk
  • 1/2 qt. heavy cream


  • 2 cups custard mixture
  • 4 egg yolks
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 3/4 tsp. kappa carrageenan


  • Sprinkling of raw sugar for each ring mold 


  • Smashed chocolate wafer cookies


  • Bernzomatic TS4000 High Heat Torch
  • 4-6 standard size ring molds

Cover the bottom of each ring mold with a layer of crushed chocolate wafer cookies. Create as thin or thick of a layer as desired!

Place all custard base ingredients in a container and thoroughly whisk until well combined. Keep refrigerated, and use as directed.

Combine 2 cups of the custard mixture with the egg yolks in a stainless-steel pot and whisk to combine. Mix salt, kappa carrageenan and sugar in another small bowl with a whisk and set aside. Place custard, egg yolk and vanilla mixture over medium to low heat. Use a thermometer to see when the temperature hits 100°F before stirring in salt, kappa carrageenan and sugar mix with a whisk. Transition to using a spatula to stir combined mixture until the temperature reaches 170°F. Pour combined mixture over crushed chocolate wafers in each ring mold and refrigerate for an hour and a half. 

Finishing Touch:
Remove from the refrigerator and sprinkle a layer of raw sugar on top of each chilled crème brûlée. Caramelize the sugar top coat of each crème brûlée with a Bernzomatic TS4000 High Heat Torch for 20-25 seconds.

French Toast Crème Brûlée

French Toast:

  • 4 slices of Brioche bread
  • 2 eggs
  • 1/4 cup milk
  • 1 vanilla bean
  • 1/4-1 tsp. sugar (to taste)
  • 1/4-1 tsp. cinnamon (to taste)
  • 1/4-1 tsp. cloves (to taste)
  • 1/4-1 tsp. brown sugar (to taste)
  • 1/8 tsp. nutmeg

Pastry Cream: 

  • 1 qt. milk
  • 1 3/4 cups sugar 
  • 2 vanilla beans, scraped
  • 10 egg yolks
  • 3/4 cup cake flour 
  • 1/2 tsp. salt 
  • 6 tbsp. unsalted butter 


  • Sprinkling of raw sugar for topmost piece of French Toast   


  • Bernzomatic TS4000 High Heat Torch
  • 4-6 serving plates

French Toast:
Beat egg, vanilla bean, cinnamon, cloves and brown sugar in a shallow dish. Stir in milk. Dip bread in egg mixture, coating each side equally. Cook each side in stove top pan until browned.

Pastry Cream:
Place milk, vanilla beans and half the sugar called for in a stainless-steel pot. Place egg yolks and remaining half of sugar in a separate bowl and whisk right away, adding flour and salt and whisking until smooth and set aside. Cook milk mixture until it simmers, then temper egg yolk mixture into simmering milk mixture. Increase heat while whisking vigorously until combined mixture boils. Remove mixture from heat and whisk in butter. Spread the completed mixture thinly in a container and refrigerate for two hours. The thinner you spread, the faster it chills!

Finishing Touch:
Plate and stuff French Toast with pastry cream. Sprinkle a layer of raw sugar on the top most piece of French Toast and caramelize with a Bernzomatic TS4000 High Heat Torch for 20 seconds.

Bernzomatic is dedicated to inspiring people to find their fire, whether it be in the kitchen, the workshop or the great outdoors. Discover ideas for using a torch in unique ways, including more kitchen recipes, at www.Bernzomatic.com.

About Chef Thiago Silva
For six years, Thiago designed and implemented menus as the Executive Pastry Chef at EMM Group restaurants around the world including La Cenita, The General and Catch in New York City. Alongside his restaurant menus and the daily responsibility of creating unique desserts for VIP patrons, he builds massive celebration cakes for celebrity clients including Derek Jeter, John Legend, Sophia Vergara, Lady Antebellum, Brook Shields, and the 2011 New York Giants Champion Team. In July 2017, Thiago competed on and won Food Network’s culinary competition “Dessert Games,” in addition to competing and winning on Food Network’s “Chopped” in April 2015. Thiago has been honored with accolades including Zagat’s “30 Under 30” of 2013, Dessert Professional Magazine’s “Top Ten Pastry Chefs in North America” of 2015, and People Magazine’s “14 Sexiest Chefs in America” in 2015. In December of 2015, Thiago left EMM Group after six successful years to focus on new challenges.

About Bernzomatic
Bernzomatic, a Worthington Industries brand, has been the leader in the blowtorch category since 1876. With a passion for craftsmanship and creation, Bernzomatic believes in providing the right tools and inspiration to take on projects and redefine what you can achieve. Bernzomatic products set the standard in safety, durability and performance, and include handheld torches, fuel cylinders, butane lighters and project accessories that can be used on the job site, in the home and in the hands of those with a desire to create. Find your fire at www.Bernzomatic.com.

1 Saveur, 2012 
2 Detroit Free Press, 2016

Maureen Murray


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SOURCE Bernzomatic