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Behind the scenes of our latest video “How To Get Certified”

Having launched our company less than 2 months ago, we're still working hard at SPE Certified to spread the word about "Health Through Food". To help us educate and inform the public and the foodservice industry about what we do, we're putting together a series of videos explaining how we're dedicated to bringing healthy, sustainable and delicious dishes to a restaurant near you.

In addition to our "What Is SPE?" and "Join The Movement" videos, we think it's important for restaurants and patrons alike to understand a little bit more about our process and how we work with our partner chefs. In the forthcoming video you'll see SPE Executive Chef Anthony Moraes and Culinary Nutritionist Natalia Hancock describing the SPE certification levels and what our certification involves.

SPE certification is a turnkey solution to the growing consumer concerns about health, nutrition and sustainability. Our expert team pulls on its scientific resources to maximize the nutritional quality of dishes, without compromising on taste or impacting your chef's unique culinary vision.

I'd like to say a special "thank you" to Jocelyn and Hannah Markowitz (enthusiastic supporters of SPE Certified), to SPE Executive Chef Anthony Moraes, Senior Culinary Nutritionist Natalia Hancock and Rouge Tomate's Executive Pastry Chef James Distefano for helping us out and appearing in the video!

 

After wrapping up the shoot on 60th Street, it turned out to be a beautiful day outside, so I couldn't find an excuse not to go to the Rouge Tomate Cart in Central Park for lunch. Their burgers are incredibly tasty and healthy, so don't forget to swing by if you're in the area!

Be sure to look out for our new video "How To Get Certified" in the coming few days!

rouge tomate, video shoot, how to get certified


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Recipes

Recipes

Recipe: Forbidden Rice Noodles with Scallions and Shiitakes

June 20, 2018 by Kristy Del Coro, Senior Culinary Nutritionist

Kristy put together this allergen-friendly dish featuring Forbidden Rice noodles. It's perfect as a main course or summer side dish!


E.Coli O157: Not Just the “Hamburger” Disease

May 29, 2018 by Kristy Del Coro, Senior Culinary Nutritionist

You may think that undercooked meat is the most likely source for food-borne illnesses, but vegetables have been to blame for recent outbreaks. Kristy Del Coro discusses the spring's romaine-related outbreak and things you can do to reduce your risk of getting sick.


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