The Walt Disney Co. $\"Ron$ <\/a><\/li>

The Braun division of Gillette Co.<\/li>

The Norwegian Seafood Export Council<\/li>

Proctor & Gamble<\/li><\/ul>\n\n\n\n
Marketing Firms and Agencies<\/strong><\/p>\n\n\n\n
Ingalls, Quinn, and Johnson \u2013 Boston, MA<\/li>
Robert Marston & Associates \u2013 New York, N.Y.<\/li>
Leonard, Monahan & Lubars \u2013 Providence, R.I.<\/li>
Holt, Hughes & Stamell \u2013 Portland, ME<\/li>
Noble & Associates \u2013 Chicago, IL<\/li>
Morris Nathanson Design \u2013 Pawtucket, R.I.<\/li>
Firebrand \u2013 Providence, R.I.<\/li><\/ul>\n\n\n\n
National Organizations<\/strong><\/p>\n\n\n\n
Johnson & Wales University \u2013 College of Culinary Arts<\/li>
The American Lamb Council<\/li>
National Restaurant Association<\/li>
The National Fisheries Institute<\/li>
The American Culinary Federation<\/li>
California Raisin Board<\/li>
The U.S. Culinary Olympic Team<\/li>
Rhode Island Convention and Visitors Bureau<\/li><\/ul>\n\n\n\n
Food Manufacturing<\/strong><\/p>\n\n\n\n
Cain\u2019s Foods<\/li>
Kraft Foods<\/li>
TransOcean Products<\/li>
Slade Gorton & Co., Inc.<\/li>
Rich SeaPak Corp<\/li>
Marlees Seafood<\/li>
Gem Seafood<\/li>
Venda Ravioli<\/li><\/ul>\n\n\n\n
Editorial <\/strong><\/p>\n\n\n\n
Restaurants USA<\/li>
Chef Magazine<\/li>
The National Culinary Review<\/li>
Rhode Island Monthly Magazine<\/li>
Seafood Business Magazine<\/li>
Nation\u2019s Restaurant News<\/li>
Restaurants Institutions Magazine<\/li>
Food Management Magazine<\/li>
Restaurant Hospitality Magazine<\/li>
Weight Watchers Magazine<\/li>
Providence Journal Co., Rhode Islander Magazine<\/li><\/ul>\n\n\n\n
Cookbook Publishing<\/strong><\/p>\n\n\n\n
Chef John Folse & Company<\/li>
Favorite Recipes Press<\/li>
American Cancer Society<\/li>
John Wiley & Sons<\/li>
Ten Speed Press<\/li>
Johnson & Wales University<\/li><\/ul>\n\n\n\n
Restaurants, Food Service, Media
<\/strong><\/p>\n\n\n\n
Bugaboo Creek Restaurants \u2013 National<\/li>
Chelo\u2019s Restaurant \u2013 Providence, R.I.<\/li>
Bess Eaton Restaurants \u2013 Coventry, R.I.<\/li>
The Capital Grille \u2013 National<\/li>
East Side Mario\u2019s Restaurant \u2013 New England<\/li>
The Tokyo American Club \u2013 Tokyo, Japan<\/li>
NBC\u2019s The Today Show \u2013 New York, NY<\/li>
The Gourmet Bagel & Pizza Co. \u2013 Brooklyn, NY<\/li>
Trump Plaza Hotel & Casino \u2013 Atlantic City, N.J.<\/li>
Sid Wainer & Sons Produce \u2013 New Bedford, MA<\/li>
Star Market\/Shaw\u2019s Supermarkets \u2013 New England<\/li>
Shores Supermarkets \u2013 Rhode Island<\/li>
Tony\u2019s Colonial Foods \u2013 Rhode Island<\/li>
Cherry & Webb Co., Inc. \u2013 New England<\/li><\/ul>\n\n\n\n
Back Story \u2013 Ron Manville and Jim Griffin decided to form a food media and consulting agency in 1998 after collaborating on production of The Sea Fare Inn Cookbook. Griffin served as a lead assistant on the production of this book while working as a cook for Chef George Karousos \u2013 owner of the Sea Fare Inn in Portsmouth Rhode Island. Two years later Griffin arranged for Manville to work with the U.S. Culinary Olympic Team Northeast when he earned a spot on the team. Yum was launched shortly after. After Yum closed up shop for good in 2004 Manville went on to produce over 20 cookbooks and continues to be a leading food photographer operating out of Nashville Tennessee with national and international clients. Griffin is now a food manufacturing entrepreneur and consultant. Griffin and Manville remain the best of friends.<\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"
Yum Inc., was founded by culinary entrepreneur and investor James E. Griffin and photographer Ron Manville in 1992. A chapter S \u2013 corporation founded in the State of Rhode Island, Yum Inc. predated and was not affiliated with Yum Brands in any way. The company operated from 1992 \u2013 2004 providing culinary media and foods
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