Chef Mads Refslund of ACME Restaurant Creates 4 Course Louisiana Seafood Influenced Menu as Part of Culintros Sous Chef Dinner Series

NEW YORK, NY (PRWEB) October 18, 2012

On October 22nd, Chef Mads Refslund of ACME Restaurant (9 Great Jones Street) in NYC will serve 25 Sous Chefs from prominent NYC restaurants a 4-course menu as part of Culintros Sous Chef Dinner Series.

Culintros Sous Chef Dinner is an invitation-only event designed to offer cooks the opportunity to network with each other over a quality meal, a critical part of a cooks education. Cooks from prominent NYC restaurants attending the event include: Marea, Ai Fiori, Atera, Governor, Francesca, Gwynnett St, Tertulia, Kin Shop, Dovetail, Per Se.

Louisiana Seafood is the presenting sponsor of the first Sous Chef Series, and as homage to the original ACME, Chef Mads will be creating a menu designed to highlight Louisiana Seafood with his modern day spin.

Additional partners of the Sous Chef Dinner include Saveur Magazine, Wusthof, Microplane, Tito’s Handmade Vodka, Appleton Estate Rum, Cuisinart, and Vinturi.

Culintro has plans to host the Sous Chef Dinner seasonally in 2013. For additional information and to be added to the invite list, email your name and restaurant to

For more information about Culintro, and to view restaurant jobs, events, and insights in the restaurant industry, please visit:

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About Culintro: Culintro, LLC ( is a professional organization based in New York City with executive members in the restaurant, culinary, food, and related industries.

Culintro helps develop career contacts, knowledge, and skills to its members so that they may

advance on both professional and personal levels.

Culintro offers a variety of programs to its members including: Panel discussions, Networking Events, Internship Program, Monthly articles from industry executives, and Restaurant Job Board.

Culintro’s mission is to establish a source that will provide insights on major restaurant trends, access to restaurant business professionals, and serve as a gateway to influence food industry development.

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