Rob Corliss

Published Articles & Events

Our work reflects the passion, energy and proficiency with which we engage your business

ATE’s passion for food, the culinary arts & our work for clients, has been perpetually featured in publications (print & digital) across the country.

This is a snapshot of live examples, demonstrating the impact of our dedication to food, environment & wellness. We’re happy to share the inspiration!

Click on the images or logos below to view the articles.

417 Magazine

January, 2017

ATE was featured in 417 Magazine - Best of 417 - the top food, places, people, shopping and services of 2017.

Flavor & the Menu

January, 2017

ATE was selected as one of the magazine's Panel of Experts" and ATE's insights were featured throughout the magazine - Top 10 Trends Influencing Flavor & Menu Development for 2017.

Baking & Snack Magazine

October, 2016

ATE shared culinary insights on behalf of the Almond Board of California for the magazine feature: Get Zany - Here's why you should experiment with combinations of fruits & nuts to build product appeal.

Foodservice Director

September 27, 2016

ATE shared bean insights for the FSD Bush's Best e-newsletter feature: Beans for Breakfast? Yes!

Flavor & The Menu

September 15, 2016

ATE shared "flavor" insights for the Flavor & The Menu inaugural feature: Flavor According To...

Flavor & The Menu

September 1, 2016

ATE shared seafood snacking insights for the Flavor & The Menu feature: Snacking on Seafood; written by Joan Lang

Restaurant Business

July, 2016

ATE collaborated with Joan Lang to provide insights for her Restaurant Business e-newsletter feature.

Flavor & the Menu

January, 2016

ATE was selected as one of the magazine's "Panel of Experts" and ATE's insights were featured throughout the magazine - Top 10 Trends Influencing Flavor & Menu Development for 2016.

RFEC

December, 2015

Chef Rob Corliss outlined 2016 Food Trends for the prestigious Resort Food Executive Committee.

Hammons

October, 2015

ATE partnered with Missouri State University and Ozarks Public Health Institute; creating the Grow Healthy Project which is part of a 2 year grant with the Skaggs Foundation.  Chef Corliss is lending his passion & expertise - training future volunteers, implementing kid-centric culinary classes and school & community culinary based wellness programs.

Hammons

2015

Hammons News Release

Sweet & Savory: In a Relationship

Flavor Experience

2015
August

Chef Rob Corliss was a featured toolbox session speaker at the 2015 Flavor Experience Conference. Capitalizing on Craveability - it's not a fad!

Seafood International

2015
August 18

Chef Corliss shares his insights in the article - "The 5 Best Ways to Connect with Diners".

IDF

Expert Insights

ATE's trending insights & passion are featured as part of the new IDF™ website launch. Chef Rob shared his expertise as an IDF™ innovation and culinary partner on IDF's blog.

Seafood International

2015
April 14

Chef Corliss shares his expertise in the article - "These 5 menu fixes could make your seafood sales soar"

Flavor & The Menu

Building the Modern Sandwich

ATE's "top 10 strategies for modern sandwich builds" were a part of the current Flavor & the Menu Magazine article written by Joan Lang: Building the Modern Sandwich

Produce Business

2015
January Issue

ATE's industry work & insights were featured in the article: Chefs Across Restaurant Landscape Cater To Meatless Diners (written by Carol Bareuther)

  • an article that looks at how restaurateurs are reaching out to customers looking for meatless options – whether they’re vegan, vegetarian, flexitarian, or occasionally enjoy a tasty meatless dish.
Seafood International

2015
January 12

Chef Corliss shares his expertise in the article - "Seafood as a snack: How to use fish between meals"

Foothill Farms

2015

Foothill Farms partners with foodservice experts to deliver practical culinary advice. Chef Corliss provided 8 tips that targeted common pain points in the industry including menu planning, healthier eating habits, scratch cooking and food storage.

Flavor & The Menu

Top 10 Trends 2015

ATE was selected as one of the magazine's "Panel of Experts" and ATE's insights were featured throughout the magazine - Top 10 Trends Influencing Flavor & Menu Development for 2015.

Seafood International

2014
November

Chef Corliss shares his insights & passion as a FOOD LISTPartner. The LEXICON OF SUSTAINABILITY™ has gathered a dynamic collection of 300+ thought leaders, media outlets, food producers, environmentalists, consumer advocacy groups, educational organizations and food policy advocates to create THE FOOD LIST, a weekly cross-media messaging campaign that will unite our Food Movement by providing the vital tools and information needed to help fix our food system.

Seafood International

2014
September 23

Chef Corliss shares culinary global perspective in his article - "Rev Up Your Seafood Sales With These 5 New Hot Fall Flavors".

Specialty Food

2014
August

Chef Corliss serves on the board of SUAC (Springfield Urban Agriculture Coalition).
He chairs the communication committee and contributed his passion in writing content for the Back to School - Kicking Up D.I.R.T. article, as featured in SUAC's quarterly newsletter "Green & Growing".

Specialty Food

2014
September 9

Chef Corliss contributes his culinary experience in this article entitled "5 Tips For Buying Spices".

Seafood International

2014
September 9

Is Greek yogurt the new cocktail sauce?
5 classic flavors and how to update them.
Chef Corliss lends his culinary insights on updating classic flavors.

Flavor & The Menu

2014
Issue July/August

Chef Corliss shares Taste insights with Cindy Han; on her featured article: Changing Tastes - from salty to sour to umami, the basic tastes we know and love are taking on unconventional roles.

Flavor & The Menu

2014
Issue March/April

Chef Corliss shares flavor & wellness insights with Amanda M. Westbrooks; on her featured article: Healthy Meets Delicious.

Jamie Oliver Food Revolution

February, 2014

The Nixa SHAC (School Health Advisory Council) 2nd annual student iron chef competition was featured on Jamie Oliver's Food Revolution website.

Flavor & The Menu

2014
Volume 15, Issue 1

ATE was selected as one of the magazine's "Panel of Experts" and ATE's insights were featured throughout the magazine (Volume 15, Issue 1) Top 10 Trends Influencing Flavor & Menu Development for 2014.

Flavor & The Menu

2013
Volume 14, Issue 4

Chef Corliss shares dessert insights & strategies with Katie Ayoub.

Flavor & The Menu

2013
Volume 14, Issue 1

ATE was selected as one of the magazine's "Panel of Experts" and ATE's insights were featured throughout the (Volume 14, Issue1) Top 10 Trends Influencing Flavor and Menu Development for 2013 magazine issue.

Missouri Organic Association

Coming In February, 2013

Iron Chef Organic 2013

Hosted by Springfield's own Executive Chef Rob Corliss.

Flavor & The Menu

2012
Volume 13, Issue 3

Flavor & The Menu highlighted Unforked as 1 of the concepts shaking up the fast casual segment - FAST & FRESH Flavor Innovators: quality, flavor and service are the hallmarks of the industry's flavor leaders.

Restaurant Business Magazine

October 2012

Fresh Ideas: From Field To Fork

Restaurant Business Magazine - ATE's philosophy/strategy on produce as a menu development driver is featured in a wonderful article by Joan M. Lang.

The Lunch Tray

The Lunch Tray

Nationally respected blogger Bettina Siegel interviews Chef Rob Corliss & Dr. Kevin Kopp - a Missouri school district makes food & wellness a priority.

( 6 Pages )

Johnson & Wales University

Winter, 2011

Sustainability Fills Chef’s Plate

The official magazine of Johnson & Wales University – highlighted the work of ATE

American Culinary Federation

October, 2011

The National Culinary Review

Chef Corliss was featured in “A Toast,” to the outstanding contributors of the culinary world and beyond.

Jamie Oliver Food Revolution

September, 2011

Food Is Caring

Chef Corliss’s school food article was featured on Jamie Oliver's Food Revolution website.

Chefs Collaborative

June, 2011

The Chefs Collaborative featured Chef Corliss as their June 2011 member spotlight.

Flavor & The Menu

2011
Volume 13, Issue 5

Flavor & The Menu pinpointed four national concepts that illustrate progressive menu development and a value system that aligns with wholesome, better-for-you, local and organic: Beautifull, Le Pain Quotidien, Unforked and Obikà.

Science Behind Building Flavor

April, 2011

ATE created a hands on presentation teaching the local community & chefs how to understand & create FLAVOR; as part of a teaching series for the Springfield Discovery Center.

Hammons

January, 2011

Hammons News Release

White House State Dinner Salad

Unforked

Unforked

Unforked’s culinary innovation has been featured in local, regional & national publications.

Nixa Express

October, 2010

Iron Chefs Create Fresh Culinary Treats

High Pointe Elementary had a room full of “Iron Chefs” Their secret ingredient - strawberries!

American Culinary Federation

2010 - Chefs Move To Schools

ATE’s volunteer work within public schools & community, developing schools gardens & programs, is featured on the American Culinary Federation website.

Contact ATE to have a conversation and learn how we may join passions; crafting a partnership that raises the bar.

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