Allen, known to some as "The Architect of Flavor®," is promoting his cookbook called The Spice Diet and his proprietary hot sauce. Details for each event are indicated in the press release below.
Jan. 17, 2018
Source: Matt Smith, firstname.lastname@example.org
News writer: Stephanie Henry, 217-244-1183, email@example.com
Celebrity chef and food science alum brings new book to campus
URBANA, Ill. – University of Illinois alum and celebrity chef, Judson Todd Allen, also known as the Architect of Flavor®, will return to the Urbana campus for book signings, a hot sauce tasting, and cooking demonstration Jan. 30 and 31.
Allen, who has appeared on the Food Network, earned a degree in food science and human nutrition from the U of I College of Agricultural, Consumer and Environmental Sciences. He is the CEO and Executive Chef of Healthy Infused Cuisine, LLC, a premier cuisine company. His passion for childhood obesity and other health-related causes has positioned him in roles of advisory and endorsements.
Allen’s mission is to design powerhouse flavors sourcing seasonal, local, and sustainable ingredients that change the way people think and feel about healthier foods. Allen struggled with weight for a significant part of his life and now maintains a weight loss of over 160 lbs. His current book The Spice Diet shares his personal story of being addicted to food, encourages weight loss, and shows how to pair the perfect spices and ingredients—excluding salt, sugar and processed foods—to yield simple and flavorful meals that happen to be healthy.
Activities included in Allen’s campus visit are:
· Tuesday, Jan 30, 11:30 a.m. -1 p.m. – Book signing and meet and greet, Bevier Café (The Spice Diet cookbooks will be available for purchase); Bevier Café menu will also feature a recipe from the book.
· Wednesday, Jan. 31, noon -1:30 p.m. – Cooking demonstration, Activities and Recreation Center (ARC) instructional kitchen
· Wednesday, Jan. 31, 3 p.m. – Hot sauce tasting and book signing, Illini Union Bookstore
For the ARC cooking demonstration, approximately 40 samples will be available from each of the three recipes Allen prepares; an appetizer, a main dish, and a dessert. The auditorium can seat up to 150 people and seating will be on a first-come, first-served basis.
In 2013, Allen introduced his signature All Purpose and All Natural CHEF BLEND Hot Sauce. The low-sodium product offers a “Less Hot More Flavor” taste. With a mission to eradicate childhood obesity, Allen launched CHEF BLEND Weekend, an annual event designed to celebrate the inspiration of flavor through healthier, locally sourced foods and the chefs/purveyors behind the art.
With an MBA in Entrepreneurship from DePaul University’s Graduate School of Business, Allen is a current advisory board member of the DePaul University School of Hospitality. For more information on Allen, visit www.JudsonToddAllen.com.