Jan.
7, 2010
FOR
IMMEDIATE RELEASE
For
more information, contact: Steve Suther, Industry
Information Director, ssuther@certifiedangusbeef.com or call
Certified Angus Beef LLC at 785-889-4162
Photo
available at: http://www.cabpartners.com/news/photos/J_Doherty.jpg
CAB
Partners with Famed New York Chef, John Doherty
Back in 1978, a promising young
chef was graduating from the Culinary Institute of America at the same time the
American Angus Association® was starting its unique,
specification-based branded beef program.
John Doherty went on to become
executive chef of The Waldorf=Astoria New York at the age of 27 where he served
for 23 years, cooking for more presidents, royalty and heads-of-state than any
other chef in the country. He led the hotel’s famed Bull & Bear Steakhouse
to become a signature licensed partner with the Certified Angus Beef ® (CAB®) brand.
And 32 years after stepping into
the premium beef world at the same time, the brand has announced a goodwill
partnership with Chef John Doherty, to serve as a Quality Ambassador. That
means he will offer his views on how to best use CAB brand products and
promotions from a restaurateur perspective, represent CAB at industry events
and provide his talents for media opportunities.
Beef producers have seen Doherty
pictured with South Carolina Angus seedstock operator
Kevin Yon in a 2009 advertising series along with the
caption, “Angus. The real pasture to plate story.”
“Chef Doherty has been such a
sincere third-party advocate of the Certified
Angus Beef® brand for so many years that it gives me great
pleasure to make his current ‘role’ official,” said Tracey Erickson, CAB vice president
of marketing. “We are pleased to continue working together to educate upcoming
and existing chefs, restaurant owners, retailers, distributors and consumers on
the cornerstones of the brand – quality, consistency and integrity.”
Throughout Doherty’s career, he
has been widely featured in the media, such as the Travel Channel, A&E and
Food Network, NBC’s “The Today Show” and CBS’s “The Early Show.” He is an
advisory board member to New York City Harvest, The French Culinary Institute
and the Culinary Institute of America and holds numerous honorary degrees and
awards. Today, Doherty serves as principal of Wolfpack
Hospitality, a restaurant consulting firm based in New York.
“While there are many variables
in the foodservice industry, the Certified Angus Beef brand is not one,” said
Doherty, who used the product for more than 20 years at The Waldorf=Astoria.
“This is a brand that you can count on – I always did.”
In 2008, the chef took time to
travel to Montana for some firsthand insight into the ranching roots of the
brand. He emphasized, “This kind of quality does not happen by chance.” Citing
CAB’s “sheer dedication to its cattlemen,” Doherty called the brand “one of
America’s great success stories.”
“I look forward to continuing to tell that story to both culinary experts and those who appreciate great tasting beef,” he said.
Founded in 1978, the Certified Angus Beef ® brand
has become world famous for its exceptional quality and generous marbling,
backed by 10 scientific standards that keep it a cut above USDA Prime, Choice
and Select. Offered at more than 13,500 licensed restaurants and retailers
around the world, the brand also maintains an informational Website at www.certifiedangusbeef.com.
