Chef Adam Byrne Talks About Spring Cooking

The following is an archived post
Meet Chef Adam Byrne, our new FISD Corporate Executive Chef, and check out his Spring tips!
Spring is here! This means lighter and brighter menus. Put away the braising stew pots and the slow cookers. Time to break out the grills and prep the gardens. This season takes me back to my culinary start in my Italian grandmother’s kitchen. As a child, I would spend weekends preparing stuffed squash blossoms and salads of tender baby greens with grilled spring onions. The menus were simple and the ingredients came directly from the gardens out back.
These experiences lead to my passion for food and my philosophy relating to cooking and entertaining. As the youngest of 12 siblings (not to mention a local community of “foodies”), you can imagine how often the entertaining takes place. Spring allows for the party to migrate to the outdoors while the guest list expands. Gatherings always seem to revolve around great food and end with smiles.
Focus on great ingredients and bring out their true flavors with proper techniques and a splash of internal creativity. Get inspiration from all you experience. Implement innovation, ethnic spice and local flavors into all your menus. Create a “WOW” in all that you do!
Great Ingredients + Great Chefs = Great Food
More on Chef Adam!
Adam Byrne has worked in the culinary field for over 25 years. In 1989, he joined the team at Flik International Corp. During his time at Flik, he held positions as Executive Chef at two large law firms (Cleary Gottlieb and Dewey Ballantine) in New York City and Sarah Lawrence College in Bronxville, NY. Adam was promoted to Corporate Executive Chef in 1997 where he was responsible for the professional training and development of Flik’s culinary team, implementation of market trends and innovations, new account openings and facility design. Adam oversaw the culinary operations of 45 accounts including British Airways Lounges, PepsiCo, Diageo, Aetna Insurance, and Cleary Gottlieb Stein & Hamilton, just to name a few. Adam has received several culinary awards including two Silver Medals in the Salon of Culinary Arts at the Restaurant and Food Show at the Jacob Javits Center in New York City, three first prize awards for innovations from the Compass Community Council, and a Recognition & Exemplary Performance and President’s Award from Flik International.
In 2007, Adam was promoted to District Manager for the Aetna National Contract. During the past 5 years he ran the multi-million dollar contract and successfully acquired a 5 year contract extension in 2012. He also oversaw the construction and opening of the Aetna Home Office in Hartford, CT. This state of the art café is Flik’s CFE and primary tour site in the Connecticut market. During this time, Adam also transitioned 12 Aetna field sites from Eurest to Flik, including 4 new café build outs.
Adam is excited to be back to his roots and head up the culinary program for Flik Independent School Dining. Continuing with the great success of FISD, Adam will add culinary innovations, training, efficiency and a new wellness focus to the operations.

#guestpost #spring

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