founder & head chef
Umber Ahmad grew up traveling around the world, belonging simultaneously everywhere and nowhere. Her family is from Pakistan and she grew up in a town in northern Michigan filled with first-generation Finns and Swedes. The magic of spices was first taught to her in Pakistan, where as a very young girl she learned that food had a language all its own. After studying genetics and business, Umber spent much of her career in finance. During her tenure as an investment banker, she was the subject of “Risk|Reward”, a critically acclaimed 2002 TriBeCa Film Festival-premiered documentary film about women on Wall Street.
While she continues to work closely with luxury brands, world-renowned chefs and restaurateurs to expand their concepts globally, Umber has found with the bakery the perfect intersection of all her expertise. By combining her business acumen, science education, and cultural knowledge, she is creating a food story like no other. As the first Colicchio Discovery brand, Umber is thrilled and honored to be building the next great culinary experience with Mah-Ze-Dahr Bakery. It is through the making and sharing of her treats that she has found her true voice.
Meet Donovan Green, he is the personal trainer to Dr. Oz, Author of “No Excuses Fitness”, and founder of chairworkouts.com, just to name a few. He has trained many top athletes and celebrities, but his main focus is what he likes to call “the forgotten crowd”. That’s right, the stay-at-home moms, the injured, obese and anyone in need of change but have no idea how/where to start. Teaching people how to work out safely and guaranteeing amazing results in record time is his mission.
Hollywood stars are some of the fittest people in the world, and the trainers that get them ready for the big screen are in high demand. In Reel Fitness, celebrity trainer Donovan Green will help moviegoers get started on their own fitness routines, guiding them on the path to their own ideal bodies.
Elizabeth Rees is the founder of Chasing Paper, a stylish, removable wallpaper
company. As third generation in her family’s printing company, she grew up learning the
ins and outs of ink, paper and patterns. With the belief that printing is not only a family
tradition, but also a craft, Elizabeth carved out her own path in paper by developing a
line of innovative, design-conscious removable wallpaper.
Elizabeth cultivated her entrepreneurial spirit over the past ten years of work, study and
travel. Moving several times during this period also created an excitement to decorate
and make each new space she lived in her own. After countless conversations with
serial-movers, stylish mamas, renters who feel like anything but, DIYers and, of course,
commitment-phobes, the idea for Chasing Paper began to take form and Elizabeth
formally launched the company in March 2013.
With the philosophy that design is for everyone, Chasing Paper offers customers an
affordable, fun way to transform spaces of all sizes. Wallpaper is an extraordinary way
to transform an environment, and removable wallpaper removes that fear of
commitment many people have. Available in a wide variety of colors and patterns,
Chasing Paper’s easy “peel-and-stick” application makes it the perfect solution for any
interior project. Manufactured in the United States (Milwaukee, WI), Chasing Paper is
printed on a high-quality removable fabric, backed with a low tack adhesive and sold in
panels measuring 2 feet by 4 feet.
Elizabeth holds a Bachelor of Arts degree in Journalism from Indiana University and a
Master of Arts from the American University of Paris. Prior to launching Chasing Paper,
Elizabeth worked at the National Geographic Society.
The company is based in New York, New York where Elizabeth resides.
Chadwick Boyd is a food & lifestyle expert, TV host and author. He regularly appears on Food Network, NBC, Fox, PBS and Lifetime, sharing delicious food, recipes and entertaining tips with millions of viewers. Chadwick is the host of a groundbreaking, new food short series, Reel Food, bringing food to the movies nationwide.
Chadwick contributes to Better Homes and Gardens, Serious Eats, The Kitchn, Huffington Post and more. He is regularly featured on TODAY.com and in House Beautiful, Redbook and Southern Living, among many others. He currently is on a national tour for his new Recipe Collection, "Entertaining with Vegetables." His next cookbook is slated for release in 2018.
Chadwick has test kitchens in New York City and Atlanta. He is most often found on Delta Air Lines headed on a new culinary adventure. For a schedule of appearances or more information, go to chadwickboydlifestyle.com.
Follow Chadwick on Facebook, Twitter and Instagram @chadwickboyd.
1 batch of Spicy Sweet Dipping Sauce (see recipe above)
6-8 hard corn taco shells
2½-3 cups rotisserie chicken, shredded with a fork (use both breasts of 1 chicken)
⅔ cup finely grated extra sharp white cheddar
½ cup red cabbage, shredded (I like the pre-packaged kind found in the produce section)
2 medium radishes, thinly sliced
1 jalapeno, thinly sliced
8-10 small sprigs of fresh cilantro
Preheat the oven to 325°F.
Wrap the taco shells in aluminum foil. Place in the oven to warm while preparing the chicken.
Place the chicken and ⅔ of the dipping sauce in a medium sized pot. Heat to medium. Stir with a wooden spoon. Cook for 10 minutes to allow the chicken to take on the flavor of the sauce. Set aside.
Remove the taco shells from the oven.
To assemble the tacos, line the taco shells up on a large plate or platter. Using tongs, evenly distribute the chicken on the bottom of the taco shells. Layer the cheese, cabbage, radishes and jalapeno on top. Using a small spoon, drizzle a little of the remaining sauce on top of each. Finish with the cilantro.
1 batch of Spicy Sweet Dipping Sauce (see recipe above)
2 Tablespoons olive oil
1 16-oz. frozen white pizza dough, thawed
1½ cups shredded extra sharp white cheddar
2½-3 cups rotisserie chicken, pulled off the bone and chopped (use both breasts of 1 chicken)
1½ teaspoons very thinly sliced jalapeno
2-3 Tablespoons very thinly sliced red onion
Preheat the oven to 450°F.
Grease a 10½” cast iron skillet with olive oil.
Roll the pizza dough out to 12½”, about 2 inches larger than the cast iron skillet.
Lay the dough over the skillet, allowing the dough to fall over the sides. Press the dough into the bottom of the skillet – the excess dough will pull into the pan and lay along the sides. Press it into the sides of the pan so it is about 1”-1½” tall. Using a fork, poke several holes into the bottom of the dough so the crust doesn’t bubble while baking.
Place the skillet on the middle rack in the oven and bake for 10 minutes. Remove from the oven to finish making the pizza.
Layer ¾ cup of cheese on the bottom of the crust. Place the chicken evenly over the cheese. Pour all but 2-3 tablespoons of the sauce over the chicken. Scatter half of the jalapenos and red onion on top. Layer on the remaining cheese.
Return the skillet to the oven. Bake an additional 10 minutes until the crust is crispy and golden and the cheese is bubbling and slightly browned. Remove from the oven and let rest for 5 minutes.
Scatter the remaining jalapeno and red onion on top. Serve in the skillet or remove with a large spatula and place on a large plate or cake stand. Drizzle each slice with the rest of the sauce.
½ teaspoon freshly ground black pepper, plus more for the flour
1¼ cups of whole milk
1 Tablespoon sriracha
3 cups panko bread crumbs
1 teaspoon garlic salt
1½ tablespoons dried cilantro
4 eggs slightly beaten
¾ cup All Purpose flour
½ cup olive oil
2 green onions, green parts only, cut very thin on an angle
2 red Fresno peppers, sliced very thin
Arrange a rack in the middle of the oven. Place 2 large cast iron skillets in the oven and heat to 400°F.
Place the milk and sriracha in a large bowl and whisk to combine.
Slice each chicken breast diagonally across the grain into 4 even strips (if the chicken breasts are large, you may get 5-6 strips). Season with the salt and pepper. Add the chicken to the milk mixture and stir to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 20 minutes.
Meanwhile, place the bread crumbs, garlic salt and cilantro in a large, resealable plastic bag. Shake well. Set aside.
Place the eggs in a wide, shallow dish.
Add the flour to a large plate. Season with salt and pepper and mix well with a fork. Place the plastic bag with bread crumb mixture next to the plate. Set a baking sheet alongside for the finished tenders.
Remove the bowl of tenders from the refrigerator. Dredge them in the flour to fully coat, and then dip into the eggs to fully moisten. To finish, drop 3-4 tenders at a time in the seasoned bread crumbs and shake to fully coat. Place on the baking sheet.
Carefully remove the skillets from the oven. Place ¼ cup of oil in each skillet and tilt the pans to coat the entire bottom. Arrange the tenders in the skillets. Bake until browned on the bottom, about 12 minutes. Using tongs, flip the tenders and bake until golden and crispy, 8 to 10 minutes more.
Remove from the oven and let the tenders rest in the skillets 5 minutes to slightly cool and let the crust harden. Transfer to a serving platter. Pour half of the dipping sauce evenly over top. Place the remaining sauce in a wide mouth bowl for extra dipping.
Sprinkle the green onions and red peppers over top.
The moviegoing audience is driven by millennials - the most influential demographic in the marketplace in terms of purchasing power:
80M Millennials in the U.S. today
$200B in buying power in 2015
$1.4T in buying power estimated in 2020
They overindex as consumers in these key categories:
Health and Beauty-122
Millennials are social by nature and love to share opinions and information on their purchases:
Super influential consumers-133
Millennials are an elusive group that can be hard to reach. Your ad will have the biggest impact on them at the movies, where they are relaxed and fully engaged. Also, moviegoing primarily takes place on the weekends, when consumers are in a purchasing mindset:
59% ad recall
76% ad likeability
79% purchase Intent
Benefits of Joining
We provide a comprehensive employee benefits package to all of our employees.
Here are some of the benefits you can participate in at Screenvision.
Medical, dental and vision options
401 (k) plan with match
Flexible spending (medical option)
10 paid holidays
Vacation and personal time off
Transit commuter and parking program
Company paid life insurance
Casual corporate dress (exception of client facing employees)
Summer Friday hours
Companywide movie event on a quarterly basis (NY locations only)
Employee assistance program
Employee discounts across a variety of products and services
Screenvision intends to continue the benefits plans described above. However, the Company reserves the right to change, suspend or discontinue them at any time.
Weekly Nielsen Rating
Screenvision is the only cinema advertising network measured by Nielsen. Our 8.3M average weekly impressions translate to a 4.2 average weekly rating for A18-49.
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ACT V Theatres
Before The Movie
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Cinema Management Corp.
Cinema of Arvada
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Cinemaworld of Florida
Cobble Hill Cinemas
De Anza Land & Leisure
East Coast Entertainment
Entertainment Retailing Group
Fine Arts Management
Full Circle Entertainment
Glenwood Movieplex Corp.
Golden Belt Entertainment
Green Screenz Entertainment
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Jack Rabbit Entertainment
JJ Theatre Group
King Ranger Theatre
Kramars Theatre Corp.
Laguna Hills Mall 3 Cinema
Larry Haber Theatres
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Philadelphia Film Society
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SEEfilm Bremerton Cinema
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Stone Theatres Management
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The New 400
Theatre Group 2
Warrenton Eight Cinema
Water Gardens Holdings
Yankee Film Production
Zemrak Pirkle Productions
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About the Preshow
In this new era of hyper-fragmented media, movies are the only true premium content. That makes our show the premium destination to get your ads on screen alongside the world’s biggest entertainment franchises. Front & Center is an entertainment platform that launches your content onto the big screen and into the pop culture zeitgeist.