And ex-French Laundry chef, Walter Abrams, tells us his story and new creation, the Hero Bar and Apicius Nutrition, which is storming America!
The International Tree Nut Council Nutrition Research & Education Foundation (INC NREF), a nonprofit organization, represents nine tree nuts: almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. INC NREF supports nutrition research and education on the health benefits of nuts.
Maureen TernusExecutive Director,
INC Nutrition Research & Education Foundation.
Maureen Ternus is a registered dietitian and the Executive Director of the INC Nutrition Research & Education Foundation. She is the author of “The Everything Vitamins Book” and has written for a number of magazines and nutrition publications. She currently edits Networking News, a newsletter of the Academy of Nutrition and Dietetics.
Hero provides an all-natural wholefood bar like no other, it increases energy and provides necessary nutrients for your day to day routine. As chefs we have extraordinary relationships with small farmers throughout the country that have inspired us to create this one of a kind all-natural wholefood bar using kale as a main ingredient.
Our Mission is to bring awareness to our communities about additives and preservatives that consume most packaged foods today. While supporting charities and agriculture we aim to be an innovator in preservative and additive free packaged food products.
|Walter with his fiancée Jen Smith (also a French Laundry Alum)|
Chef Walter Abrams
Born in the USA and raised in Colombia, Chef Walter Abrams has been in the food industry for two decades. Chef Walter worked in some of Palm Beach’s finest restaurants, including renowned Chef Daniel Boulud’s Café Boulud. In 2004 he joined Thomas Keller at The French Laundry in Napa Valley, California, where he spent seven years. Annual scholarships recognizing Abrams’ dedication to his craft allowed him to work in some of Europe’s most prestigious kitchens, including Le Cinq at the Georges V Four Seasons Hotel and Gilles Verot in Paris; St. John in London; and England’s The Fat Duck. In honor of his accomplishments, Florida Culinary Institute awarded Abrams with the 2006 Alumni of the Year Award. In 2011, Abrams worked as Chef de Cuisine with Mark Sullivan at San Francisco’s Spruce Restaurant. A year later, Abrams moved to Philadelphia to join Le Bec Fin as the Executive Chef. Chef Walter has always strived for an active and nutritious lifestyle, and so, in the fall of 2013, he founded Apicius Nutrition and launched Hero. Chef Walter oversees Apicius Nutrition Headquarters in Napa Valley. This is where Hero all natural whole food bars are hand made using the highest possible standards in food manufacturing.