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Home > Boards > US OTC > Food - Processing and Agriculture > Giggles N' Hugs, Inc. (GIGL)

PR out today!

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ShortsFail Member Level  Wednesday, 10/11/17 08:15:19 AM
Re: 7071kevin post# 30019
Post # of 31556 
PR out today!

http://globenewswire.com/news-release/2017/10/11/1144262/0/en/Giggles-N-Hugs-Recruits-Renowned-Gourmet-Chef-Greg-Schroeppel-to-Master-Chef-Position.html

Los Angeles, Oct. 11, 2017 (GLOBE NEWSWIRE) -- Giggles N’ Hugs Inc. (OTCQB:GIGL) (the “Company”) is pleased to announce Spago restaurant alum, and renowned gourmet chef, Greg Schroeppel has joined the Company as its Master Chef. In this new executive chef role, Schroeppel will work with Giggles N’ Hugs management to further optimize the Company’s menu offerings in the stores as well as our frozen food line, developing new and unique menu items, including collaborations with Celebrity Brand Ambassador Jillian Michaels and others. Schroeppel will also assist the company in pricing and designing the new menu and the anticipated frozen food line packaging while helping to cost-effectively source the necessary ingredients for the healthy new delicious recipes.

“Greg is a fantastic addition to the Giggles N’ Hugs team,” stated founder and CEO, Joey Parsi. “His substantial experience spans nearly three decades and includes some of the hottest concepts in the market. Upon funding and in anticipation of our expansion, this experience will help us to ensure we deliver the highest level of quality across our chain and should provide us a solid boost to our expected launch of our frozen food product lines and sauces as we move into what will hopefully be a rapid phase of growth.”

Schroeppel initiated his cooking career at the world famous Wolfgang Puck’s Spago restaurant 27 years ago. He went on to gain extensive fine dining kitchen experience with Wolfgang Puck, where he was part of the opening team at Granita and Eureka, and became Pastry Chef at Chinois on Main. Greg moved on from Chinois on Main to help open another fine dining restaurant, Rustica, in Beverly Hills, followed by a stint at Eclipse with former Spago executive Chef and Maître d.

Greg continued his passion for cooking with Perspectives Consulting Group in Los Angeles, where he was the R&D chef for six years. Greg used his knowledge of high quality ingredients to develop everything from single dishes to complete new concepts. He worked with chain restaurants, grocery stores, QSR, quick casual and casual dining segments. As an R&D chef, Greg worked closely with food scientists, brokers and manufacturers to create bold, flavorful dishes for such clients as A & W, Applebee’s, KFC, Arby’s, Arco AM/PM, Frito Lay, La Salsa, Vons, Shoprite, HEB and others.

Shroeppel then went on to become Executive Chef of a Boutique catering company, Paragon, that specialized in high profile custom events in the entertainment industry, serving up to 3000 guests. A small list of events included the Independent Spirit Awards, post and pre Emmy parties, Oscar and Super Bowl parties for Maxim magazine, Sony E3, GM Fashion Show along with smaller intimate events and many celebrity weddings.

In 2004, Chef Greg founded a boutique hospitality consulting company, Urban Gourmet Group, where he provided new concept development, recipe development, menu engineering, kitchen design, vendor and product sourcing, kitchen training, tabletop design, and project management for various restaurant clients, including: The Counter (Santa Monica), Hannah’s Bistro (Las Vegas), Crustacean (Las Vegas), Tops (Pasadena), and Black Tie Catering and, uWink.

In 2012, Greg co-founded Stevenson’s Farms, a product development company, which works with food manufacturers to develop food products for the wholesale and retail marketplace. The company launched its first product in 2013, Sonoma Style Artisan Veggie Patty, to the wholesale foodservice industry. Stevenson’s Farms continues to develop new products for release in the wholesale and retail marketplace.

Stock manipulation according to the SEC. "Making false or misleading statements about a company."
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