Johnny Noodle King @Ramenlab MEDIAKIT

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PRESENTS Johnny Noodle King @ramenlab MEDIA KIT COMPANY OVERVIEW East meets Midwest at Johnny Noodle King, an eclectic noodle restaurant in the heart of the Motor City. Here, the fl avors of Asia and America come together in slurp-worthy fashion, serving up one-of-a-kind craft ramen dishes for Detroit diners. The menu nods to tradition with a simple but fl avorful shoyu ramen, but it doesn’t stop there. Southwest-inspired ramen and a smoked butter “sauced” noodle dish refl ect the playful and innovative spirit of chefs Les Molnar and Sam Rafo. Jacques and Christine Driscoll of restaurant group In-Laws Hospitality founded Johnny Noodle King in 2014, based purely on their shared passion for ramen. This self-professed craft noodle shop is the fi rst in Detroit to feature ramen as the main focus of its menu. JOHNNY NOODLE KING’S SIGNATURE DISHES Smoked Butter Noodles Shoyu Ramen Southwest #3 JohnnyNoodleKing Johnny Noodle King JohnnyNoods #JohnnyNoodleKing EXECUTIVE BIOGRAPHY Meet Les Molnar and Sam Rafo Les Molnar is the executive chef and co-founder of In-Laws Hospitality, the restaurant group that brought Johnny Noodle King, Green Dot Stables and Huron Room to Michigan. Born and raised in Southwest Detroit, Les was trained at the Cooking & Hospitality Institute of Chicago through Le Cordon Bleu. He discovered his love of ramen through his business partners, Jacques and Christine Driscoll, and together they founded Detroit’s first ramen shop, Johnny Noodle King. Chef Les finds inspiration in combining different flavors and techniques for an East meets Midwest approach. Head chef Sam Rafo hails from Windsor, Ontario, from a family of cooks and restaurateurs. Cooking at home was a part of her Chaldean culture and upbringing. On her first day on the job as a server at Johnny Noodle King, Sam knew she wanted to apply her talents elsewhere. She approached Chef Les and asked to work the kitchen. With her passion and desire to create ramen, Sam worked her way from line cook to sous chef to head chef and continues to make her mark at Johnny Noodle King. About @ramenlab Ramen Lab is a place where ramen aficionados and novices alike come together to slurp, explore, learn, and dream. The @ramenlab incubator program welcomes chefs from the U.S. and Japan to showcase their traditional, regional and nouveau noodle dishes in a monthly pop-up rotation. Introduced in May 2015, @ramenlab curates and incubates ramen-yas, bringing chefs and restaurateurs together to hone their craft, perfect their presentation and test their dishes on New York’s discerning diners. The @ramenlab incubator program is located in Manhattan at the test kitchen and tasting room known as Ramen Lab. Both the @ramenlab incubator and Ramen Lab kitchen are operated by Sun Noodle, the leading manufacturer of freshly made Japanese noodles in the United States. #sunnoodles #ramenlab ramenlab ramenlabnyc sunnoodle.com ramen-lab.com.

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ASIAN NOODLE SOUPS Our Focus on Population Reach Understanding the Size of the HAUTE DOGS Audience Exposed to a Food Trend Helps Us Determine Its Trendreach
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) At Campbell we know that staying on the pulse of what people are eating and how their tastes are evolving requires more than a look at data points. That’s where our Culinary TrendScape program and our global team of chefs and bakers come into play. In a market where trends are turning up and gaining momentum at an increasing rate, our company looks to CCBI to identify growth opportunities that are rooted in culinary insight. Our integrated approach to tracking food trends relies on the expertise and intuition of our highly trained team, along with other sources including insights from our trusted industry partners. CS Throughout the year, our chefs and bakers draw inspiration from the people and places they TOPI encounter on the job and bring those ideas back to the kitchen. We kick off a dialogue OT H These themes are that’s rooted in our established methodology, take close look at the cultural shifts that 16 the driving force 0 behind this year’s drive trends—“hot topics” shaping the marketplace—and then hone in on the top trends 2 top trends that excite our palates most. This 2016 Culinary TrendScape report is the third we’ve published, and offers our Authenticity unique point of view on the year’s top ten North American trends, from Cooking with Back to Basics Fire to Caramel. Some of these trends may even inspire future Campbell products, as Conscious Connections they serve as a springboard for inspiration that drives creative product development Discovery & Adventure across our business platforms.
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Taro's Ramendo
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