Food Service Monthly

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Volume 15, No. 9 n September 2016

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Mid-Atlantic Food, Beverage & Lodging Expo

September 27&28

PRESORT STD. US POSTAGE PAID PERMIT #163 DULLES, VA

insidefsm Volume 15, No. 9

September 2016

news and information

columns

Looking Back………………………………………………………………………………………… 2

Sauce on the Side by Michael Birchenall…………………………… 2

Michel Richard……………………………………………………………………………………… 3

Bob Brown Says by Bob Brown……………………………………… 10

Expo Package 2016…………………………………………………………………………… 13

Restaurateur’s World by Michael Sternberg……………………… 11

ASWC ……………………………………………………………………………………………… 16

The Latest Dish by Linda Roth……………………………………… 22

Association News RAM………………………………………………………………………… 17

Modern Business Solutions by Henry Pertman………………… 23

Association News NCCA……………………………………………………………………… 19

Whining ’n Dining by Randi Rom …………………………………… 24

Association News VRLTA……………………………………………………………………… 20

Balti-MORE by Dara Bunjon………………………………………… 25

Ad Index…………………………………………………………………………………………… 28

Food Smarts by Juliet Bodinetz……………………………………… 26

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Volume 15, No. 9 n September 2016

TM

Mid-Atlantic Food, Beverage & Lodging Expo

September 27&28

on the cover Hilary Yeh and Marshall Weston are ready for the 2016 Expo in Timonium

Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.

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SEPTEMBER 2016 | 1

SAUCE ON THE SIDE Michael Birchenall

It’s Your Show … Now What Happens?

R

estaurant Association of Maryland members … this is for you.

The Expo issue is here … the show is days away. Do you know why the show is back? You asked for it as a member through your RAM Board. The Board then has the RAM staff execute the plan for a successful and fiscally smart event. Now that the Expo will run September 27 – 28, you have a few decisions to make. First, are you going to be there? Check it out.

Make a plan to see what’s important to you. Ask the vendors, what’s new.

Today’s shows are successful when attendees find innovation and ways to improve their operations.

The current list of vendors is here … highlight the ones that are a can’t miss to see. Checkout the seminars for topics that will make you a better operation. I have Tim Sughrue on my list … you won’t find a more knowledgeable seafood person around. Don’t forget to have some fun. Visit the chef competition to see elite chefs compete on the highest culinary level. Then you can visit the cocktail competitions for the latest in the now very creative beverage world.

Make the visit to Expo a complete one.

But wait — there is more to do. Let RAM know how the show worked for you. Document what was good for you and what was maybe less than your expectation. It is your show so make sure your voice is heard. How can it be better? What was spot on? Vendors should do the same. Good constructive feedback will make 2017 even better. Isn’t that the idea?

Volume 15, No. 9 n September 2016

Editor and Publisher michael@foodservicemonthly.com Sales Manager lisa@foodservicemonthly.com Design and Production fsm@eink.net Dennis Barry, Juliet Bodinetz, Bob Brown, Dara Bunjon, Andrew Kline, Genevieve LeFranc, Celeste McCall, Henry Pertman, Randi Rom, Linda Roth, Michael Sternberg, Jay Treadwell, Becki Young phone: 703-471-7339 email: info@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com

Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide Mid-Atlantic foodservice professionals with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.

2 | SEPTEMBER 2016

looking back, looking forward

We need the same help. As we plan ahead for 2017, what can we do for you? Our restaurateur readers need different content than our vendor and advertiser friends. Please send me an email … michael@foodservicemonthly.com Or feel free to give me a call: 301529-4683. I am ready to listen. I am ready to act.

Our greatest strength is our core of writers … all local … all experts in the framework of your world … the Mid-Atlantic where we live and work. We are going to take the time to introduce them to you on a more personal level each month.

For our friends in the Tidewater, Richmond and Charlottesville area, you will see us in October when the Exposition Development Company, Inc. (ExpoDevCo) launches the

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Contact

Restaurant, Lodging & Travel Association (VRLTA). We will be checking out what’s hot and what’s new. The October issue will be the show issue … and the advice on how to work the show is the same.

Find the time and take some staff. It sounds like a field trip to me.

FSM Version 2017

foodservicemonthly Michael Birchenall Lisa Silber Electronic Ink Contributing Writers

Virginia Restaurant & Lodging Expo, a new annual trade show serving the Restaurant, Foodservice, Lodging and Hospitality industry in Virginia. The inaugural show will be held October 24-25 at the Greater Richmond Convention Center in Richmond and FSM will be there.

The show will be developed with the key support of the Virginia

Always the Light in the Room OK, one more Michel Richard foto … once again at the James Beard Awards when they were fun. Linda Roth (with Michel here) and I would cover the event for FSM. We spent much of our time in the press room where the winners would be escorted from the stage and enticed with a glass of Champagne.

It was a total blast as chefs came together each year to celebrate their excellence. From that same night, I have fotos of Michel with Thomas Keller, Daniel Boulud, Jacques Pepin and many others. It was always a party and chefs do like a good party.

—Michael Birchenall

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FSM NEWS

Michel Richard … 1948-2016 Brilliant

I

followed the social media trail as the word spread that our wonderful chef Michel Richard had passed after a stroke. You could feel the sadness and the loss of something that wouldn’t be replaced anytime soon. As a writer I was tempted to wordsmith something worthy but that was way beyond my skills. I came to one word … brilliant and decided that was good enough.

Michel was always kind to me and loved to tease me. It was his playful, impish-like presence that brought a joy to the room and especially the kitchen.

When I first moved here 20 years ago, I would see Michel at all the big charity events — Taste of the

Nation, St. Jude, benefits for other chefs in need. He was as generous as he was brilliant.

On the news of his death, I sat on my couch feeling the down side of an irreplaceable loss. After an hour or so I got up and went to my cookbooks. I found my favorite of his … Happy in the Kitchen. I started going through the pages — it is one of the few cookbooks that can be a work of art and still be accessible to the home cook. Michel Richard was in my heart again and joy took away my sadness.

And then I thought of one more word before making my shopping list for his lobster burger … GENIUS. — Michael Birchenall

INSIDE: 2011 FSM Equipment Directory

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Now in our second decade of publication!

Volume 10, Number 9 n September 2011

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Palladin Meets Richard: Mentoring Serves the Future

COHN’S KIDS

HCAT OPEN HOuSE

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Awarded RAM and RAMW’s Highest Affiliate Member Honor

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SEPTEMBER 2016 | 3

FSM NEWS continued

Electric Motor Repair Company Expands Into Tidewater and Hampton Roads Virginia

NOW E BL AVAILAIVELY S EXCLU OM FR ACME

Don Chesser Named Operations Manager of New EMR Regions

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Electric Motor Repair Company (EMR), a leading provider of service, repair, installation and sales to the commercial kitchen and industrial motor sectors, announced today its expansion into the Tidewater and Hampton Roads Virginia regions. Through the extension of its Salisbury, Md branch, EMR will now be able to service commercial kitchen customers in the Tidewater and Hampton Roads regions. With this expansion comes several new customers, including Dominos, KFC and First Watch restaurants.

Don Chesser, an EMR executive, will oversee the new regions as its operations manager. EMR technicians based in the Tidewater and Hampton Roads areas will service EMR’s growing customer base.

“We are thrilled to expand our operations into the Tidewater and Hampton Roads Virginia areas, giving commercial and industrial businesses a thoughtful service partner to help take their organizations to the next level,” said Caroline Kauffman-Krischnick, general manager, EMR. “We strategically named Don Chesser the area’s operations manager because of his proven track record of delivering results for our customers.

We look forward to continuing our expansion momentum as we set our sights on other areas of the Eastern seaboard.”

Don Chesser is EMR’s operations manager for the Salisbury, Md location as well as the new Tidewater, Va region. Having served 18 years with the company, Chesser is responsible for delivering quality customer service, opening new sales channels and managing planned maintenance contracts in an effort

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to give EMR’s customers a positive service experience at every touch point with less down time of their equipment.

Previously, Chesser held a variety of executive positions, including parts systems manager at Central Implement Company and owner/ operator of Spides Market. Chesser’s 35-plus years of experience span several industries including retail, commercial, automotive and agriculture.

For more information about EMR, visit www.emrco.com EMR is a leading provider of service, repair, installation and sales to the commercial kitchen, refrigeration, industrial motor, elevator and marine industries.

Founded in 1927 in Baltimore, Maryland, EMR is a third-generation family owned business that operates eight locations to serve the MidAtlantic region.

$15 Minimum Wage Bill in Baltimore Is Sent Back to Committee On August 15, the Baltimore City Council failed to collect the necessary votes to pass a $15 Minimum Wage Bill in Baltimore City. The bill would have incrementally raised Baltimore City’s minimum wage to $15/hour (currently $8.75) by 2022 and increased the tip wage to $5/hour (currently $3.63) by 2020.

“At this point in time, just one year after a violent uprising that saw the city on edge, we should be doing everything we can to increase jobs, invigorate restaurant business and economic vitality in Baltimore,” said Marshall Weston, Jr., President and Chief Executive Officer of the Restaurant Association of Maryland (RAM), a 2,000-member state-wide trade association representing the state’s restaurants. “This bill would have done the opposite.”

Prior to the vote on Monday, RAM worked vigorously with city foodservicemonthly

FSM NEWS continued

council members to educate them about the restaurant industry, and to explain that the bill would actually have hurt those it was intended to help. In addition, RAM activated Baltimore City restaurateurs to call city council members and voice opposition to the bill.

In a press statement, Marshall Weston had the following to say: “The Restaurant Association of Maryland applauds the Baltimore City Council’s decision to send their minimum wage bill back to committee, rather than pass a misguided piece of legislation. The concerns of restaurants and other businesses have been heard and we appreciate the Council taking the time to understand the real impact of this legislation. Baltimore City restaurants welcome the opportunity to further educate the Council on how their businesses operate and the negative impact this legislation would have on their employees.

The restaurants of Baltimore are interested in maintaining a vibrant city where growth is possible; not passing this legislation is a step in that direction.”

The $15 Minimum Wage Bill will likely return in the coming months.

Baltimore City Council Member Mary Pat Clark has indicated that her goal is to bring the bill back for a vote. City Councilman Robert W. Curran, chairman of the labor committee, said he wouldn’t bring the matter out of the committee unless he’s sure there were eight of 15 members ready to support it.

Eight new council members will be joining the council in the Fall, many of whom Ms. Clark has called “more progressive”.

RAM needs the help of Baltimore City restaurants to educate incoming council members on how this legislation would impact their employees. The Restaurant Association of Maryland exists to protect restaurant businesses and help them grow. We vigorously lobby legislators to educate them foodservicemonthly

on how legislation impacts the restaurant industry, and aggressively fights legislation that would harm foodservice businesses in Maryland.

Linganore Celebrates Its 40th Harvest At the beginning Linganore Winecellars was harvesting their original six acres of vineyards and now they have 80 acres under vine.

This little vineyard that could just grew and grew over the last four decades into one of the largest wineries in Maryland.

The winery started in 1976

by Jack and Lucille Aellen in the lower level of a dairy barn with equipment from Lucille’s father and old bourbon barrels from a local distillery. As Frederick County’s first winery, production was 8,000 bottles that year. Today, now into 2nd generation stewardship, the vineyards and winery are flourishing, incorporating state of the art technology along with old world techniques production has grown to over 500,000 bottles of some of Maryland’s finest wines, garnering just shy of 500 medals since 1992.

With this year’s wet spring and dry summer the 2016 Vintage is looking very promising. The 40th vintage is hanging well producing deep color and rich flavors, which should bode well as the vintage is released in the next few years.

Alongside the vineyards, hops production on the farm looks great for Linganore’s sister company, Red Shedman Farm Brewery, which was added just three years ago.

With craft beers and hard cider, the brewery is a great complement to the winery operation.

The Aellen’s are a growing family tradition in Frederick County showing that the land and climate can produce both great Maryland wines and craft beers right in our own back yard. Farm to table at its best!

For more information on

Linganore Winecellars and their 40th anniversary celebration, go to www.linganorewines.com

BLT Steak DC Announces Appointment of Chef de Cuisine Jorge Chicas Lauded home-grown veteran of the DC culinary industry Jorge Chicas returns to Washington DC as Chef de Cuisine at BLT Steak DC.

Chef Chicas brings to BLT Steak DC a repertoire of culinary achievements, including winning Esquire Magazine’s “Restaurant of the Year” award and a James Beard nomination for “Best New Restaurant” while leading the kitchen as Executive Chef at José FSM NEWS cont. on page 6

Everything to make your operation run faster. cleaner. better. tastier.

REGISTRATION INCLUDES 150+ EXHIBITORS & NEW PRODUCTS

STEP 1: Go online www.VRL-Expo.com/registration

LIVE CULINARY DEMOS BOOTY LOUNGE

STEP 2: Register Click your registration link.

21 EDUCATION SESSIONS TASTING PAVILIONS

(BOOZE. FOOD. REPEAT.)

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STEP 3: Enter your code FSM16 for a FREE badge

For full details, visit

www.VRL-Expo.com SEPTEMBER 2016 | 5

FSM NEWS continued

Andrés’ The Bazaar in Los Angeles.

Chicas now returns to DC to helm BLT Steak’s award-winning downtown power-spot situated only steps away from the White House. Chicas’ culinary experiences have provided him with a mastery and understanding of the modern American steakhouse, which will meld with his international influences and focus on vibrant and fresh flavors to perfectly execute the signature BLT Steak menu while imparting his own distinctive cooking style.

“Washington, DC is a city in which my culinary journey began and I am thrilled to return to a place so close to my heart, joining the team at BLT Steak to contribute to a culinary landscape which has drastically, and so impressively, evolved. It is an amazing city to call home and I am excited to return and start cooking,” says Chicas.

After studying culinary arts at the Culinary Instiute of America and receiving a degree at L’Academie de Cuisine in Maryland, Chef Jorge Chicas joined Capital Restaurant Concepts, one of the pioneers of DC’s culinary industry, to lead the opening of eight restaurants including the Mediterranean restaurant, Neyla, at the MGM Grand Las Vegas and the Georgetown Seafood Grill in Washington, DC during his 11-year venture. While at Capital Restaurant Concepts, Chicas immersed himself in the DC culinary landscape and helped lay the foundation for the esteemed state of the culinary industry in Washington, DC. In 2002 Chicas joined world renowned chef and restaurateur, José Andrés at ThinkFoodGroup where he continued to foster his relationship with the DC culinary scene and helped to open nine

restaurants starting with the opening of Mediterranean inspired restaurant, Zaytinya, where he first held the position as executive chef and Restaurant Director two years after. In 2007, Chicas helped to develop the four-star restaurant, The Bazaar at the SLS Hotel in Beverly Hills, working towards the title of Chicas begins in late August, leading the culinary team to uphold and advance BLT Steak’s reputation for a superior dining experience in Washington, DC. BLT Steak is located at 1625 I Street, NW in Washington, DC.

Cooking Up Ways to Benefit Flood Victims With Louisiana’s devastating floods affecting tens of thousands, New Orleans native Chef David Guas is cooking up a way to help and there’s still time for you to join in on our efforts! Starting from a young age, Guas’ beloved Aunt Boo in Abbeville, La. taught him the fundamentals of his native cuisine starting with a roux and working up to iconic dishes like Shrimp Creole.

For more Southern style recipes and

Aunt Boo cooking with chef David Guas 6 | SEPTEMBER 2016

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crazy cajun cooking stories from Guas and his Aunt Boo pick up a copy of the September 2016 issue of Southern Living to read the nine pages of “Bon Temps on the Bayou.”

Now, with Aunt Boo’s home flooded with over two feet of water and her Abbeville neighbors reeling in similar predicaments, Guas is serving up a $9 special of Shrimp Creole at Bayou Bakery, Coffee Bar & Eatery in Arlington, Va. and Washington. With every order, 50 percent of the proceeds will go directly to Aunt Boo and those in her community who are suffering in the wake of this natural disaster, many of whom did not have flood insurance.

Those outside of the DC area can still lend a hand toward the rebuilding of Aunt Boo’s home through GoFundMe.

Technomic Study: Consumers Blame Restaurants for ThirdParty Delivery Service Mistakes Technomic Inc.’s recently completed On Demand Delivery:

FSM NEWS cont. on page 8

photo: Peter Frank Edwards, Southern Living

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FSM NEWS continued

Disrupting the Future of Foodservice study confirms that even if restaurants have a formal agreement with third-party ordering portals and delivery services, the majority of consumers (76%) hold the restaurant at least partially responsible for any errors.

“This puts operators’ brand reputation at risk each time a customer orders delivery through these services,” says Melissa Wilson, a Principal at Technomic Inc. “Even if delivery is not a current strategic initiative, operators should educate themselves about and understand the dynamics of the third party delivery market so they can put guardrails in place to maintain quality and brand reputation.”

The On Demand Delivery study helps operators and thirdparty delivery services interpret

the evolving dynamics with this distribution channel to strengthen their ability to create effective strategies for capitalizing on this emerging trend, devising plans related to the potential impact on operations, product mix and store design or developing their own delivery offering.

Additional findings from this study include: Third-party services are generating additional business for casual dining restaurants and other concepts that do not offer delivery: More than a third (34%) of thirdparty users reported ordering from casual dining restaurants and 14% had ordered from family style restaurants that do not offer delivery on their own.

Chain restaurants are almost twice as likely as independents to receive

delivery orders: Two thirds of delivery orders either placed directly with a restaurant (69%) or via a third-party service (66%) were from a chain restaurant.

One in 5 third-party service users ordered a burger: Although pizza still dominates the restaurant delivery space, third-party service users are taking advantage of the wider variety of options available and ordering items that restaurants have hesitated to offer for delivery themselves.

The data and insights provided in the On Demand Delivery: Disrupting the Future of Foodservice study were developed using primary research including qualitative research with third-party delivery customers and an online survey with 2,800 consumers who use either third-party delivery

Cookology Turns Up the Heat … Offers Professional Culinary Program If you have ever pictured yourself changing careers and doing

FSM NEWS cont. on page 9

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or restaurant-operated delivery services. Additional insights were obtained from interviews with third-party delivery providers and restaurant executives. Secondary research, including profiling of leading third-party providers also was employed.

The complete On Demand Delivery: Disrupting the Future of Foodservice study is available for purchase by contacting Patrick Noone at pnoone@technomic.com or 312-506-3852.

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FSM NEWS continued

something in the food world, Cookology has a solution for you as they launch their own Professional Culinary Program, beginning October 24-January 27, 2017 and February 6 – April 28, 2017.

The Cookology Professional Culinary program consists of over 420 hours of hands-on cooking in commercial kitchen spanning 12 24 weeks. This program is flexible if you are a novice, and would prefer to take weekly classes at your leisure.

Cookology’s Professional Culinary Program will give you the skills to become a comprehensive, multidimensional culinary professional.

You will be taught practical business fundamentals, including how to startup and manage a successful business. Plus, you will be taken

through the key fundamentals of knowing your audience, effective promotions, marketing, public relations and social media, and how to measure it all.

Cookology Professional Culinary program will follow the National Restaurant Association’s Educational Foundation (NRAEF) Foundations Certificate. You will also be taught the ServSafe program and will sit for the certification exam. You do not have to sit for either certification exams to receive a certificate of completion from Cookology.

Not only will you gain a strong technical foundation in cooking, but the training goes beyond the technical and into the heart and soul of the ART of cooking by offering specialty courses in

the following: Chef Instructor, Caterer, Personal Chef, Business & Marketing, Food Photography, Food Critic & Food Blogger.

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Cost Program costs 50% less per hour, per person than all other culinary school programs in the country, and there is 40% more in actual handson, in-the-kitchen instruction.

PRACTICAL STUDY CLASSES: $650-$900 each

Program Dates October 24 - January 27, 2017 AND February 6 - April 28, 2017

For More Information For more information, visit www. cookologyonline.com or call 703433– 1909. Cookology is located at 21100 Dulles Town Circle, Sterling, VA 20166.

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SEPTEMBER 2016 | 9

BOB BROWN SAYS Bob Brown

The 15 Moments of Training Truth The Top 5 Training Mistakes

with re-hashed manualbased training low on guided skills practice.

Great training is not a checklist of mundane tasks but a series of well thought-out steps and strategies.

• Not setting clear expectations from the beginning.

• Relying solely on written materials and shadow training.

• Not evaluating the trainee’s performance.

• Letting under-performers go out on the floor.

• Not having managers go through employee training.

Great training ensures mastery.

It builds confidence, instills pride and purpose, boosts morale, and develops valuable life skills. Yet, many restaurants are riddled

1. Be clear from the get go.

When interviewing candidates, tell them everything they need to know. For example, uniforms must be dry cleaned. No biker goatees.

And the trainer gets to keep the tips. Being clear up-front prevents employees from saying, “No one ever told me that.”

2. Schedule flexibly.

For hospitality lifers, scheduling is easy. But for college students working for beer money or teachers needing extra cash, offer night and weekend classes.

3. Provide a first-class new-hire packet.

Create a well-designed intro kit. List everything applicants need to know from day one: schedule and locations, uniform requirements, training pay, contact number, and email address.

4. Make orientation memorable.

With the smartphones, there’s lots of competition in the attention department. So, no boring lectures.

Don’t read your mission, vision, and values from a Power Point. Give examples and tell stories to make your point.

5. Set performance milestones.

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6. Make the classroom come alive.

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Keep things interesting. Mix ice breakers, storytelling, games, roleplay, videos, and tastings. Variety is the spice of learning.

7. Jazz up shadow training.

Have trainees shadow a cadre of experts: your super salesperson, side work guru, hospitality charmer, and the kitchen relations whiz kid.

8. Vary tests.

After each session, debrief and

10 | SEPTEMBER 2016

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TOO MANY MANAGERS LACK RESPECT BECAUSE THEY HAVEN’T MASTERED TECHNIQUES THEY ASPIRE TO TEACH assess. Use a blended approach of written and “say/do” testing. Written tests take you only part of the way.

Make the final exam waiting on a manager from start to finish.

9. Let go when things don’t work out.

If someone isn’t cutting the mustard, set them free. You’ll save thousands and do your trainee a favor. Too many restaurants let underachievers stay, sending the message your standards aren’t important.

10. Explain why.

If you want buy-in from millenials, demonstrate what’s in it for them. If they want to make their cash and bolt, teach them how to prioritize. When you hear, “Why do I have to take my tongue ring out?” explain you’re not out to stifle individuality but to create a professional image that benefits all.

11. Seek feedback.

Have employees evaluate your performance. “What was the single worst thing about the class? If there was one takeaway, what would it be?” I delivered two practice sessions for the ThinkFoodGroup of DC and provided such a questionnaire. The brutal feedback forged my updated presentation, which was rated #1 out of 45 presenters at the NRA Show in Chicago.

12. Make sure managers participate.

Mangers must attend the training.

As a result, they’ll understand why and when performance slips and how to fix it. And when you

BOB BROWN SAYS cont. on page 20 foodservicemonthly

RESTAURATEUR’S WORLD Michael Sternberg

The Pea Soup Lecture

B

ack in my days working for Arnie Morton, we young managers and chefs were constantly pushing for menu changes as we thought it would make us innovative restaurateurs.

We’d meet with Mr. Morton and point to the menus of the hot Chicago restaurants of the late ‘70’s; the early Lettuce Entertain You restaurants, RJ Grunt’s and Lawrence of Oregano, the contemporary American menu of Gordon Sinclair’s, Gordon’s and the new classicists like Jimmy Rohr of the eponymous Jimmy’s Place.

One particular day, he let us talk more than normal. Finally, losing patience, he bellowed, “You f’ing young guys! You think that the only way to get people excited about your restaurant is to constantly change the menu. Well, let me tell you, there’s a place in California called Pea Soup Anderson’s and all they sell is pea soup. It’s great f’ing pea soup and they sell five f’ing million dollars worth of pea soup a year! So don’t tell me you need to change the menu. Tell me how you are going to do one f’ing thing so well that people will line up for it!” From then on, we called it the Pea Soup Lecture and knew when he started talking about pea soup; it was time for us to shut up.

Many years later, I was on a wine tour through Santa Barbara, Santa Maria and Santa Ynez with my wife, Karen and our dear friends, Gus and Lynne Kalaris. Passing through Solvang one morning, we came upon a huge billboard advertising Pea Soup Anderson’s restaurant in nearby Buellton.

“We need to go there right now!”

I announced. They all looked at me as if I had absolutely lost all sense of reality. We had been eating at great restaurants and drinking fantastic wine for several days. I’m sure that they were wondering foodservicemonthly

why we needed to go to a restaurant whose logo consisted of two cartoon cooks squeezing peas out of a pastry bag. (Google it.

It’s worth seeing.) I tried to explain the importance of Pea Soup Anderson’s to the curriculum of the Arnie Morton School of Restaurants. They didn’t understand but they humored me and off we went to Pea Soup Anderson’s.

Winery appointments at Babcock, Sanford and Longoria could wait.

We got there and it was every bit as corny as you can imagine. It was a large restaurant with flashing neon signs that could be seen from the highway. Out front were big, wooden cutouts of those same cartoon cooks with open holes where their heads should have been so that you could have photos of yourself as Chef Pea Soup. Inside was a sizable gift shop coupled with the opportunity to purchase some kind of souvenir at every seat. I had been expecting some kind of Zen temple of legumes and instead I was in the Las Vegas of peas.

Even then, I remained enthusiastic.

After all, I was about to experience the legendary Pea Soup Anderson’s. I was going to sit down and experience the actual product that inspired the Pea Soup Lecture. The waitress handed me a menu. I automatically reached out my hand to receive it while thinking “Menu? Why is she handing me a menu? All they serve is pea soup. Why do I need a menu?”

I looked around me. People were eating salads, hamburgers, waffles and fish and chips. I thumbed through the four-page menu of salads and sandwiches, entrees and all day breakfast. I was crushed. Clearly this was not just pea soup. I had been deceived!

When we returned to DC, I phoned Mr. Morton. “Mr. Morton, have you ever actually been to Pea Soup Anderson’s” I challenged. “No,

never been there,” he answered flatly.

“I read about it in a trade magazine.”

He continued in anticipation of my next question. “I know they serve more than pea soup but that was never the point I was making. What I was telling you was that if you focus on making one thing perfectly, maybe the next day you can make two things perfectly and on and on. You see Mike; it’s not about innovation and change. That just means you don’t really understand your business so you experiment and copy others until you get lucky and hit on something that works. The right path is to understand the core of your business and make sure all decisions center around that core. That’s what will make you successful.”

We chatted briefly; I thanked him and hung up the phone. I recalled

all the times that I had played the Pea Soup Lecture in my head while making a menu decision or in thinking about the core identity of our businesses. I realized how without realizing it, I had learned that lesson from him and how much it had helped me. Pea Soup Anderson’s was just a metaphor for being true to your core.

And the pea soup? It was just OK. MICHAEL STERNBERG is an awardwinning expert in a wide array of foodservice venues including restaurants, hotels, stadiums, arenas and airports with operations ranging from full-service to grab & go. He is CEO of Sternberg Hospitality, a full-service restaurant and hospitality consultancy, and a principal in Mokja Ventures, an investment fund for creative, scalable restaurant concepts. He can be reached at: michael@ sternberghospitality.com or 703-298-2706.

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SEPTEMBER 2016 | 11

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THE MID-ATLANTIC FOOD, BEVERAGE & LODGING EXPO IS HERE! Save time and register for free at midatlanticexpo.com

Expo Celebrations Come early at 9:55 a.m. on September 27 to be a part of the Opening Ribbon Cutting.

Stay late from 4:30-6:30 p.m. on September 27 to enjoy an EVO beer after a hard day’s work! A Reception with Maggie Rose, presented by Broadcast Music, Inc. will be held around the corner at the Holiday Inn Timonium. Tickets are $25 and include a live musical performance, beer and wine, and food sampling from local restaurants.

Expo Extras Cheer on competing chefs at the Chesapeake Chefs Challenge. Chefs of all backgrounds and experience will compete for 60 minutes to present plates to the ACF judges in hopes of winning $1,500.

Taste free alcohol samples from your favorite breweries, wineries and distilleries in the CRAFT: Local Alcohol Pavilion.

Attendee Reminders • Show hours are 10 a.m.-4 p.m. both days • Admission and parking are FREE to hospitality professionals • Attendees must be 21 years of age or older • Childcare will not be available on-site and strollers are not permitted • In addition to the samples provided by exhibitors, concessions will be available for purchase on-site, provided by Grandstand Grille

DAY 1 SCHEDULE OF EVENTS September 27

All day beginning at 10 a.m. at the Main Stage Mix It Up! The Biggest and Baddest Bloody Mary in the Mid-Atlantic!

Voting is based on the most innovative, out of this world cocktail garnish.

Vote in the on-site ballot and at facebook.com/marylandrestaurants.

10:30-11:30 a.m.

Seminar Area

Online Reviews: Maximizing the Positives, Minimizing the Negatives Presented by: CohnReznick, Restaurant Reputations & Yelp

11:30 a.m.-12:30 p.m.

Seminar Area

Facebook is Not a PR Strategy Presented by: Taryn Scher, The Sparkle Boss at TK PR

Seminar Area

Women in Hospitality Speed Networking Hosted by: Ruth Gresser, Chef/Owner at Pizzeria Paradiso & Veloce and Immediate Past President/Board of Directors for Women Chefs and Restaurateurs (WCR)

10:30-11:00 a.m.

Main Stage

Cooking Demo with Donald Manning, Corporate Director of Training at Phillips Foods Incorporated

11-11:30 a.m.

Main Stage

Cooking Demo with James Robinson, Owner of KitchenCray & 2016 Mason Dixon Master Chef Tournament Champion

11:30 a.m.-12 p.m.

Main Stage

Cooking Demo with David Fye, Corporate Chef at Congressional Seafood Co.

12-1 p.m.

10:30-11:30 a.m.

11:30 a.m.-12 p.m

DAY 2 SCHEDULE OF EVENTS September 28

Seminar Area

Keynote Speaker Joe Theismann: World Champion Quarterback, Broadcaster and Entrepreneur

1:00-1:30 p.m.

Seminar Area

VIP Meet & Greet with Joe Theismann, INVITE ONLY

1:30-2:30pm

Main Stage

Sausage Making Demo with Fidel Kisic, Owner of Kisic Butcher Service

Main Stage

Cooking Demo with Raynold Mendizabal, Chef/Owner of Urban Butcher & Restaurant Association of Maryland 2016 Chef of the Year

1:30-2:30 p.m.

Seminar Area

Butchery Demo with Fidel Kisic, Owner of Kisic Butcher Service

Beer Consolidation Panel Hosted by: Kevin Atticks, Founder of Grow & Fortify and Executive Director at Brewers Association of Maryland, Maryland Wineries Association & Maryland Distillers Guild

1-2:00 p.m.

3-3:30 p.m.

12:30-1:30 p.m.

Main Stage Seminar Area

Invasive Species Threatening the Chesapeake Bay Presented by: Tim Sughrue, Vice President at Congressional Seafood Co.

2-3:30 p.m.

Main Stage

Mid-Atlantic Battle of the Bottle Ten of the Mid-Atlantic’s best bartenders will go head-to-head to showcase their most creative Autumn themed cocktail before a panel of judges for bragging rights and the chance to win some fantastic prizes!

2:30-3:30 p.m.

“Google It!” – Secrets to Successful SEO Presented by: Frank Clark, Google Business Photos foodservicemonthly

Seminar Area

Main Stage

Chesapeake Chefs Challenge Awards Ceremony 1st Place: $1,500, sponsored by Nestle Professional 2nd Place: Dinner and Stay at Fager’s Island 3rd Place: Professional Chef Knife Set, sponsored by Mercer Culinary

A FULL LIST OF EXHIBITORS CAN BE FOUND ON PAGES 14-15 ➜

The Newsmagazine Foodservice Professionals Rely On

SEPTEMBER 2016 | 13

EXHIBITOR

BOOTH NUMBER

EXHIBITOR

BOOTH NUMBER

AC Beverage, accompanied by: DC Brau, Fordham/ Old Dominion, Flying Dog, Heavy Seas, Jailbreak and Manor Hill Brewing AccuTemp Products, Inc. Acme Paper & Supply Co., Inc. All Ways Travel Amrein Foods Inc. Anderson Minuteman Press

380, 104, 117 57 370, 54-56, 69 38 144/145 40

Anne Arundel Community College, Hotel, Culinary Arts & Tourism Institute ARC3 Gases Avenue Gourmet Baily Tea Baltimore Glassware Decorators BenefitMall Business & Commercial Ventures (B&CV) Capital Seaboard Produce & Seafood Carey Sales & Services The Restaurant Shop CBF Brokerage

Chesapeake Employers’ Insurance Company Choice Party Linens City of Gaithersburg Clark Service Group Clearent Coastal Sunbelt Produce Commercial Kitchen Cleaners Congressional Seafood

119 25 92 141 305 81 41 365 570 325, 156-161

116 146 143 12 153 385 82 43/44 310, 83-90, 108-113

CRAFT: Local Alcohol Pavilion featuring: Blackwater Distilling, Brewer’s Alley/Monocacy, Evolution Craft Brewing Co, Fiore Winery, Honey Grail, Lyon Distilling, OC Brewing Co, Raven Beer and Twin Valley Distillers CuliQuip Cutler Communication Sales/Kenwood Two Way Radios Demitri’s Gourmet Mixes DePalo and Sons, Inc. Diversified Insurance Ind., Inc. Doodle Design Inc. Eagle Coffee Ecolab, Inc. EMR (Electric Motor Repair Company) Encore Construction, Inc. Entertainment Experts Erie Insurance Essential Systems Solutions Exelon & SMECO Firefly Farms Creamery & Market Flowers & Fancies FPC Distribution General Mills Google Business Photos Gordon Food Service The Great Cheese Company H&S Bakery H&M Wagner Foodservice Halo Branded Solutions Harford Mutual Hearn Kirkwood Heartland Payment Systems HMK Wholesale Mattress Impero Foodservice Infusion Baltimore/Washington Innovative Party Planners Keany Produce Company

14 | SEPTEMBER 2016

The Newsmagazine Foodservice Professionals Rely On

395 34 33 360 58 102 126 520 115 70/71 103 164 68 62 91 45 154/155 107 199/200 415, 99, 122 390 31/32 580 129 51 121 138 28 315, 127/128 20 46 345

foodservicemonthly

EXHIBITOR

BOOTH NUMBER

EXHIBITOR

BOOTH NUMBER

Kisic Butcher Service Klinger Insurance Group The Logo Shack Martin Bamberger Co. Maryland Department of Agriculture/Maryland’s Best Maryland Lottery Maryland Plastics, Inc. Maryland ProStart 50/50 Raffle Maryland Restaurant & Hospitality Self Insurance Fund Mayer & Steinberg, Inc. McCormick & Company Mercantile Processing Inc Mountain Valley Water Neil Jones Food Company Netsurion Nino’s Food Distributors Ocean City Hotel-Motel-Restaurant Association Oracle Orinoco Coffee & Tea Orkin Paige’s Promotions/Wyndham Party Express Patrice & Associates Hospitality Recruiters - Deale Payce Pennsylvania Restaurant & Lodging Association PepsiCo Performance Foodservice Carroll County Phillips Foods Inc.

10 101 67 76/77 114 320 98 131 132 340 148/149 150 63 11 120 165/166 27 39 105 65 19 15 14 350 124 140 300 23/24

Potomac Coffee Company Presentation Media R&R Coatings Inc Rational Ready Training Online (RTO) Restaurant Association of Maryland

96 9 13 106 125 135/136

Restaurant Association of Maryland Education Foundation Restaurant Reputations Rita St. Clair Associates, Inc. Roberts Oxygen Company, Inc. Roso & Pakula Food Brokers Rossmann-Hurt-Hoffman, Inc. Saval Foodservice Schmid Wilson Group, Inc. Soft Stuff Distributors Inc. Sprague State Auto Sysco Foodservices Tessemae’s All Natural Total Image Graphics US Foods Valley Proteins Vend Lease Co., Inc. Virginia Linen Service Washington Suburban Sanitary Commission (WSSC) Win Kelly Chevrolet GMC Buick Xpress Flooring

137 8 123 130, 139 26 134 560 118 375, 78-80, 93-95 335 133 500, 510, 540, 550 29/30 530 590, 600 42 66 152 142 400 355

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The Newsmagazine Foodservice Professionals Rely On

SEPTEMBER 2016 | 15

ASSOCIATION NEWS RAM

Talented Local Chefs Instruct High School Culinary Teachers

BY MEGAN LEVY PROSTART PROGRAM COORDINATOR, RAM

A

s a way to inspire, engage, and prepare high school ProStart teachers for the upcoming school year, the Restaurant

Association of Maryland Education Foundation (RAMEF) hosted handson culinary workshops with talented Maryland chefs.

Teachers got hands-on culinary training and advice and brainstormed about how they Chef Michael Matassa talks about respecting ingredients and the beauty of simplicity in cooking.

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can recreate what they learned during the workshops in their classrooms. The ProStart program is a nationwide, two-year high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders.

The first guest chef was Chef Michael Levins CEC, CCA, ACE from the Center for Hospitality and Culinary Studies at Howard Community College. He instructed teachers on how to make beautifully uniform knife cuts and prepare poultry, meat and fish in a variety of delicious ways. As an ACF certification judge, Chef Levins was also able to give our teachers invaluable insight on “do’s and don’ts” during culinary competitions.

Chef Michael Matassa, from Alchemy Elements, spoke passionately about respecting your ingredients and the beauty of simplicity in cooking. He gave the teachers great insight from a chef and business owners’ perspective.

Chef Monica Mitchell, from Victoria Gastro Pub talked to the teachers about what it means to be a pastry chef in today’s foodservice industry. She discussed the importance of flavor creativity and what it takes to be a successful pastry chef.

Chef Robert Voss, from John Brown General and Butchery spoke to the teachers about how to bring out the best flavors from the ingredients and the importance of developing your

The Newsmagazine Foodservice Professionals Rely On

palate. He talked about using local farm fresh ingredients that are in season and stressed that the best stock is made with raw bones from your local butcher.

Chef Marc Wilson, from the Tower Club in Tysons Corner left our teachers feeling inspired and excited about cooking. He encouraged them to “cut the corners off of their comfortability box” and try new things. He emphasized that the only way to get the students excited and inspired is if the teacher is excited and inspired.

Our last guest speaker was Will Robinson, VP of Marketing for Ledo Pizza and Urban BBQ. He gave the teachers a great overview of the purpose and function of marketing in the restaurant industry and provided them with many real-world examples of marketing realities in our industry.

As a management judge in many previous Maryland ProStart Student Invitational competitions he also gave the teachers some insight into the mind of a judge and what they were expecting to see from student competitors.

Our ProStart teachers were able to leave these workshops with increased knowledge, skills, and excitement that they can pass on to the next generation of culinary professionals. RAMEF is always working to build the knowledge and skills of our ProStart teachers so they can better prepare the next generation of foodservice professionals. foodservicemonthly

ASWA Holds Twelfth Atlantic Seaboard Wine Competition

T

he Atlantic Seaboard Wine Association (ASWA) recently held its 12th wine competition. for many years. Originally Virginia focused, the organization realized that good and sometimes great wines were being made outside of Virginia decided to change the focus of its wine competition to encompass the wines from the states on the Atlantic Seaboard starting in 2005 and subsequently changed its name (2008) to reflect the more regional approach the organization was adopting. The mission of the Association is to make the public aware that the Eastern Seaboard is a quality wine-producing region.

BEST OF SHOW 2014 Cabernet Sauvignon

by Pollak Vineyards, VA

32 Best of Category Winners

Blush/Rose Hybrid/NA 2015 Rosie

by The Dog and Oyster Vineyard, VA

Bordeaux-Style Red Blends 2013 Meritage

by Pollak Vineyards, VA

Cabernet Franc 2013 Cabernet Franc

by Rosemont of Virginia, VA

Cabernet Sauvignon 2014 Cabernet Sauvignon

by Pollak Vineyards, VA

Chambourcin 2014 Warm Glow

by Beliveau Estate Winery, VA

Chardonnay 2014 Reserve Chardonnay

by Whitecliff Vineyard & Winery, NY

Merlot 2014 Traditions Merlot

by Belhurst Estate Winery, NY

Other Red Hybrid/NA Varietals 2014 Single Barrel Marquette

by Shelburne Vineyard, LLC, VT

Other Red Vinifera Blends 2014 Melange

by Narmada Winery, VA

Other Red Vinifera Varietals 2014 Sangiovese

by Fabbioli Cellars, VA

Other White Hybrid/NA Varietal 2015 LaCrescent

by Shelburne Vineyard, LLC, VT

Petit Verdot 2014 Petit Verdot

by Pollak Vineyards, VA

Pinot Gris/Pinot Grigio 2015 Pinot Gris

by Newport Vineyards, RI

Pinot Noir 2013 Pinot Noir

by Alba Vineyard, NJ

ASWA cont. on page 18

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The Newsmagazine Foodservice Professionals Rely On

SEPTEMBER 2016 | 17

THE SECRET TO POURING THE PERFECT PINOT NOIR STARTS WITH A CLEAN GLASS.

ASWA cont. from page 17 Port-styled Wines 2013 Perpetua

by Coyote Moon Winery, NY

Red Hybrid/NA Blends 2015 Harvest Widow’s Revenge

by Shelburne Vineyard, LLC, VT

Red Interspecific Blends NV 5th Anniversary Red

by Port of Leonardtown Winery, MD

Riesling 2013 Semi-dry Riesling

by Wagner Vineyards, NY

Sauvignon Blanc 2015 Sauvignon Blanc

by Stinson Vineyards, VA

Seyval Blanc 2014 Blanco Fresco

by Presque Isle Wine Cellars, PA

Sparkling Hybrid/NA Wines NV Moscato

by Coyote Moon Winery, NY

Sparkling Vinifera Wines 2011 Blanc de Blanc

by Whisper Vineyard LLC, NY

Sweet Blush (RS>4%) NV Monkton Moon Delight

by Basignani Winery, MD

Sweet Fruit Wine (RS>4%) NV True Blue

by Presque Isle Wine Cellars, PA

Sweet White Hybrid/NA (RS>4%) NV Fire Boat White

by Coyote Moon Winery, NY

Sweet White Vinifera (RS>4%) 2015 Late Harvest Riesling

by Chateau LaFayette Reneau, NY

Sweet White Interspec. Blend (RS >4%) NV Moscato

by Arbor Hill Grapery, NY

Traminette 2015 Traminette

by Cooper Vineyards, VA

Vidal Blanc 2015 Joy White

by Cross Keys Vineyards & Estate, VA

Vinifera Blush/Rose Wines 2015 Rose’

by Sugarloaf Mountain Vineyard, MD Viognier 2015 Viognier

by Cooper Vineyards, VA

White Hybrid/NA Blends NV Ballet of Angels

by Sharpe Hill Vineyard, CT

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ASSOCIATION NEWS VRLTA Eric D. Terry

VRLTA Launches ‘Ordinary Awards’

T

he Virginia Restaurant, Lodging & Travel Association (VRLTA), the leading association for Virginia’s hospitality and travel industry, announced the launch of the first, and only, awards program open to all of Virginia’s Hospitality and Tourism Industry.

Named the Ordinary Awards, all Virginia restaurants, hotels, B&Bs, travel destinations, travel attractions and DMOs/CVBs are eligible for nominations.

continually run Inns and Taverns and to create a unique name that, we believe, will grab the attention and curiosity of our industry.”

“The name is such a contradiction for what the awards stand for, a prestigious honor to those in our industry who are truly extraordinary,” said Debbie Donehey, chair of VRLTA. “It’s that paradox, coupled with the idea that the original Chinn’s Ordinary speaks to every facet of our Association —

or collegiate level student, who has shown a commitment to the hospitality and travel industry with the Rising Pineapple Award.

For more information or to submit a nomination visit OrdinaryAwards.com Inquiries about membership and

VRLTA services should be directed to VRLTA at 804-288-3065 or VRLTA. org

Hot

“WE ARE EXTREMELY EXCITED TO BE BRINGING BACK THIS REVAMPED AND REBRANDED AWARDS PROGRAM THAT ALLOWS US TO RECOGNIZE ALL OF VIRGINIA’S HOSPITALITY INDUSTRY, NOT JUST OUR MEMBERS.” The history of the term Ordinary in Virginia dates back more than 300 years. Merriam-Webster defines the term as a meal served to all comers at a fixed price or a tavern or eating house serving regular meals. In or around 1728, Chinn’s Ordinary was built near the midway point between Alexandria and Winchester, in what is now Middleburg, catering to travelers between the two popular regions.

Though Chinn’s Ordinary has undergone several renovations and name changes — known today as the Red Fox Inn — it has been continually operated as an Inn and Tavern since its original construction, making it a truly unique destination.

“We are extremely excited to be bringing back this revamped and rebranded awards program that allows us to recognize all of Virginia’s hospitality industry, not just our members,” said Eric Terry, president of VRLTA. “Our goal in rebranding our program the ‘Ordinary Awards’ was to honor the history of one of America’s longest foodservicemonthly

lodging, restaurants, and travel, that led us to branding the program after this unique piece of Virginia history.

The 2016 Awards program features 13 awards across four categories. Two Awards, the Attraction Employee of the Year and the Restaurateur of the Year, are named in honor of Charlie Buser and Jim Wordsworth, respectively.

The Jim Wordsworth Restaurateur of the Year Award is accompanied by a $1,000 continuing education scholarship that the winner may use for him or herself or an employee.

Other awards include DMO/CVB Employee of the Year, Hotelier of the Year, Chef of the Year, and Bartender of the Year. Nominations for all the awards will be accepted through September 16.

At the Awards Dinner, scheduled for October 24, in Richmond, Va., VRLTA will honor Jim Ricketts, and his family, with the first Golden Pineapple Lifetime Achievement Award for his more than 40 years of service to the Virginia Beach tourism industry. Additionally, the program will honor one high school

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SEPTEMBER 2016 | 19

ASSOCIATION NEWS NCAA Christopher Britton, CEC

President’s Message, Nation’s Capital Chefs Association

I

hope everyone is enjoying their summer and staying cool as we battle the usual Washingtonarea heat wave. While July and August are typically slow months for chapter events, we still have a few items on the books that will interest you.

There are only two weeks left to register for some exciting contests in our market. Friends of the chapter, Diet-to-Go, is looking for chefs to contribute healthy recipes for their new menus. Selected winners will receive a cash prize. MINOR’S is offering a chance to win a trip to the Bocuse d’Or Competition in Lyon, France, and the Maryland Seafood Festival is hosting their annual Crab Soup Cook-off. Below are links to all of these events:

• www.acfncca.org/news/call-allncca-chefs-diet-to-go-recipecontest/ • flavormeansbusiness.com/offers/ flavor-expedition/

“THE ONLY WAY WE CAN THRIVE AS A CHAPTER IS TO HAVE MEMBER ENGAGEMENT.” • www.mdseafoodfestival.com/ In the spirit of competing, the Baltimore chapter is co-hosting their annual culinary salon at the Restaurant Association of Maryland Expo in Timonium, Md. September 27 and 28. Contact show chair Rich Hoffman, CEC, AAC at: chefhoffman@outlook.com for more info on how to compete or volunteer.

SERVSAFE FOOD MANAGER ®

SERVSAFE ALCOHOL ®

WHEN

Tuesday, September 27, 9:30 AM Tuesday, October 18, 9:30 AM $70 RAMW Member, $90 Non-Member Includes book, course and exam

WHERE

Stratford University, Alexandria Campus 2900 Eisenhower Avenue Alexandria, VA 22301 571-699-3200

REGISTER:

www.ramw.org

as a chapter is to have member engagement.

As you can see, we have tons of activities on tap for the fall season.

We are updating the chapter website almost weekly to keep up with the events and job postings that keep coming our way. Please take a moment to familiarize yourself with the site and be sure check it and our Facebook page regularly for the most up-to-date information.

Happy Cooking.

BOB BROWN SAYS cont. from page 10

15. Create a safe environment.

bring in an outside trainer, make attendance mandatory. Too many managers lack respect because they haven’t mastered the techniques they aspire to teach.

WHEN

Wednesday, September 28, 9 AM Wednesday, October 19, 9 AM $170 RAMW Member, $200 Non-Member Includes book, course and exam

For those in search of continuing education events, the Northeast Region Chef Educational Forum is in Cleveland from September 30 through October 2. Contact Michele Gaw, AAC by August 30 at: Michele.gaw@tri-c.edu to register for this exciting three-day learning and networking opportunity.

Finally, the NCCA is accepting board nominations for our election in November. If anyone has a passion to serve for the upcoming 2017-18 term, this is the perfect time to get involved. Please let our chapter Secretary Steve Ryder know who you wish to nominate and he will send you a form to fill out. I truly hope we will have a robust number of interested applicants this year. The only way we can thrive

STRATFORD UNIVERSITY The Education Partner of RAMW www.stratford.edu

DEGREE PROGRAM BEGINS OCTOBER 10

13. Reward trainers.

There’s nothing worse than an instructor who tells employees how much he hates to train. Training is sometimes perceived as a burden or even punishment. Pay trainers more per hour, have them write their own schedules, pick their own stations, and release them from side work.

14. Make training an all-the-time thing.

The pre-shift is the perfect platform for ongoing learning.

Create “one-a-day” training vitamins. Have your chef deliver a mini-class on beef. Give a pop quiz. Great American Restaurant’s GAR State includes curriculum style classroom training, guest speakers, and even field trips to wineries and farmers’ markets.

Make certain participants feel free to take chances. Training that’s fun and full of interaction sparks breakthrough thinking while revealing strengths and weaknesses.

I always say, “There’s no right or wrong but only effective and ineffective behavior.” Demean a trainee and everyone shuts down, thinking they’re next up.

Training is the critical building block of company culture. It helps people grow, improves performance, and attracts and retains winners.

BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton. He works internationally hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and authored the bestselling The Little Brown Book of Restaurant Success selling over 100,000 copies worldwide.

Contact Bob for speeches, workshops, breakouts, executive retreats: 571-246-2944 ©Bob Brown Service Solutions 2014.

minimum size: 1.5 in. x 1 in

20 | SEPTEMBER 2016

The Newsmagazine Foodservice Professionals Rely On

foodservicemonthly

From Steak Houses to Sushi Bars, Chesapeake Employers has your workers’ comp covered.

Qualifying restaurants could save

10% OFF Chesapeake Employers’ eligible tiers*

Every day, all across Maryland, Chesapeake Employers’ Insurance helps employers keep workers safe from accidents and injuries. We specialize in helping to contain your workers’ comp costs.

Ask your local agent for a quote or visit CEIWC.com

*Qualifying restaurant owners must meet Chesapeake Employers’ underwriting guidelines to receive this program discount. Eligible tiers are defined within Chesapeake Employers’ underwriting guidelines.

Discounts provided by this program will not apply to out of state payroll.

Other States Coverage available per Chesapeake Employers’ guidelines.

THE LATEST DISH Linda Roth

Kimpton’s Hotel Monaco Reveals a Gritty ‘Dirty Habit’

D

irty Habit, a “gritty, high-energy restaurant,” will replace Poste in Kimpton’s Hotel Monaco in Penn Quarter this fall. Small plates from Chef Kyoo Eom will be featured. Sarah Ruiz has been named head bartender at this “subversive” bar.

She comes with seasoned spirits (especially mezcal) expertise as she managed an agave-focused spirits division for Baja Wines in Mexico Matt Smith is the executive chef at Brickside in Bethesda.

Previously, he was executive chef at Salt in Baltimore, and before that he worked at Batali and Bastianich’s acclaimed Carnevino in Las Vegas

… Chef Wil Going is now at Chez Billy Sud and its sister operation next door, Bar a Vin …

Sommelier Mark Slater is at Pennsylvania 6, part of the Table 95 Restaurant Group.

Andy Seligman and Brian Vasile, owners of Brickside in Bethesda and Grand Central in Adams Morgan, are planning to open Capo, an old school, traditional deli in Shaw at 715 Florida Ave NW below Dakota.

Construction gods willing, plans are to open the end of Q1.

Quick Hits Antonio Maradiaga and Maha Majdoub, owners of Twinpanzee

Madrones Frederick, MD

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22 | SEPTEMBER 2016

Brewing Co., plan to open on Executive Drive in Sterling in February 2017…

Javier and Christiana Candon will open a restaurant on Capitol Hill where Sona Creamery & Wine Bar used to be. The couple currently own and operate Spanish restaurant, Ser, in Ballston …

Bethesda-based Pizzeria Da Marco plans to expand to Germantown at the Shops at Seneca Meadows …

Fogo de Chao will open at 1775 Tysons Blvd (Lerner Building) in Tysons …

Hakan Ilhan plans to open Plateau, a French American restaurant in downtown DC in the new 900 16th St building near the White House at the end of Q1. Alba Osteria and L’Hommage Bistro Francais are part of his restaurant empire.

Wisconsin-based Toppers pizza chain, plans to open over 20 stores in Maryland and Northern Virginia starting 2017 with Arlington, Alexandria, Annandale, Falls Church and Fairfax. The franchisee is Mike McLaughlin, an experienced pizza operator (Papa John’s, Domino’s).

Toppers currently has 75+ locations in 13 states.

Mississippi-based Newk’s, a fastcasual restaurant operation plans to open 10 locations in Arlington and Fairfax counties, starting in 2017.

The franchisee operator is Red Alpha Holding, which has managed several Five Guys Burgers and Fries in the area. Newk’s currently has one location in Gambrills, Md. They have more than 100 locations in 13 states.

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Wahlburgers signed its second location in the DC metro area, at Ballston Point in Arlington, adjacent to the Ballston Common shopping mall at the corner of Wilson Boulevard and Glebe Road.

It’s slated to open in Q1 2017. Their DC store will be in Dupont Circle.

It will be operated by Maurizio Marfoglia of WBDC Hospitality.

Just Opened Vola’s Dockside Grill and Hi-Tide Lounge in Old Town Alexandria where Waterfront Market used to be. It seats 100 inside and 100 outside on the patio. It’s operated by Alexandria Restaurant Partners, who also have Virtue Feed & Grain, The Majestic, Lena’s and Palette 22 …

Justus Frank, Jeremy Barber and Tim Irwin opened Live Oak in Alexandria’s Del Ray neighborhood where Monroe’s used to be, serving southern food with a nod to Charleston, which is home to lots of big historic, oak trees. There are 80 seats in the dining room and 40 seats on the outdoor patio …

Osteria al Volo opened for dinner only where Pasta Mia used to be on Columbia Rd in Adams Morgan.

Owner Daniele Catalani and his nephew Matteo operate Cucina al Volo at Union Market so you know the pasta is fresh …

Matchbox at Pentagon City opened its door right next door to The Ritz-Carlton Pentagon City.

LINDA ROTH is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 202-888-3571 or linda@lindarothpr.com or visit her website at www.lindarothpr.com

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MODERN BUSINESS SOLUTIONS Henry Pertman

What Do Successful Restaurants Have in Common?

O

ver the course of more than fortyfive years in the hospitality business (and counting!), I have seen many restaurants come and go. Looking back at those that are gone, it’s easy to see the harbingers of failure, or at least, things that were not done well enough to allow the business to thrive.

At the same time, I have also seen many restaurants achieve great success. And among these, there are a few common threads that not only run through each success story, but rather, seem to be a way of life for these successful businesses.

To help you avoid re-inventing the wheel, take a cue from these traits that thriving restaurants have in common.

Service-Oriented Culture First and foremost, in foodservice, hospitality rules. Restaurants that understand and embrace the essence of great service are the ones that most often succeed. In this sense, service not only refers to providing your customers with the best. It also means treating all staff members with respect at all times. Creating this culture of hospitality begins at the top and requires the owner or operator to lead by example. Making the restaurant a hospitable and fun place to work will cultivate a comfortable, relaxed for atmosphere for your guests, as well.

Fiscal Responsibility Successful restaurant operators rarely do the cooking. They may create the recipes, and certainly taste everything to be sure that it meets their standards, but make no mistake, the successful operator does not depend on his or her passion alone. They maintain control over their restaurant — and their business — because they know foodservicemonthly

the numbers that make it work, always and without exception.

This includes staying on top of proper purchasing.

Good operators know commodity prices and at which point they can and, more importantly, must, change prices. This also includes understanding and sustaining proper food and labor costs. Effective restaurants know all of these numbers, all the time.

Practiced Processes You’ve probably heard this one before, and for good reason: Do regular inventories. Many preach this, but those who actually put it into practice are the most successful.

This means at the very least, monthly inventories of almost everything. No, you do not have to count the sugar and salt packets.

You do need to conduct a weekly (at least) inventory of beer, wine, liquor, and proteins.

I also recommend a daily check of your higher-priced proteins.

Compare against your point-ofsale reports to make sure your employees are not eating your steaks at home for their dinner. On you.

The more often you can do inventory, the better. But, just taking inventory isn’t enough. You must compare it to your actual purchases and sales. Making sure that it all adds up. These regular inventories will help to identify small problems fast, before it turns into a big problem, costing you a lot of money, or even your business.

Empowered Employees One of the more conspicuous commonalities I have found among the most successful restaurants is team building. We know that all of our favorite restaurants that we frequent seem to have the same manager, the

same servers, the same kitchen staff.

Why is that and how is it possible?

The answer is empowerment; meaning that these long-term team members are proud of what they do, and can take that pride home with them every night. Trusting and empowering employees is a necessary component for long-term success.

With strong core values, the other components of running a successful restaurant are easier. Running a restaurant is a tough job. But, with the proper culture in place, happy employees, happy customers and great food, all five of these elements will be possible, and will help make your restaurant flourish for a long time.

If you’d like to discuss how to incorporate these traits into your restaurant business, just let me know. Send me a note anytime at henry.pertman@cohnreznick.com, or follow me on Twitter @hpertman and LinkedIn.

A Shared Mission Last but certainly not least, I’ve found that the most successful restaurant owners and operators establish defined core values that drive the business’ mission.

These core values clearly define the restaurant’s culture: what they expect from themselves, their employees, and why they all come to work each and every day.

HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick, located in the firm’s Baltimore, Md. office. 410-783-4900, henry.pertman@cohnreznick.com.

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The Newsmagazine Foodservice Professionals Rely On 44505 Maggi Spicy Ad for food service monthly_FINAL.indd 1

SEPTEMBER 2016 | 23 8/26/16 2:32 PM

WHINING ’N DINING Randi Rom

Where in the World Is Chef Benny Gordon?

A

mainstay during the 90’s Baltimore culinary scene with his French restaurant, Restaurant 2210 and Benny’s Jazz Club, Chef Benny Gordon is ba-ack!

GEB’s BBQ Restaurant, a partnership between Edrich Premier Foods and Gordon are bringing farm-fresh food into a BBQ restaurant. Many of the fresh ingredients that used at GEB’s come from a farm less than 5 miles away. And – Benny’s wife and partner is a longtime FSM friend from her years at the Restaurant Association of Maryland Education Foundation who runs the in-house bakery, LaDeana’s Bakery, featuring one-of-a-kind cakes. GEB’s BBQ in Woodlawn focuses on breakfast all day and lunch, Monday through Friday.

They’ll be opening for dinner soon.

Benny and LaDeana take the word hospitality to heart. They were so welcoming and accommodating and the food is way tasty. I had the sliced rib eye steak and OMG French fries and sautéed zucchini. #yum. And, people — they have gluten free bread!

GEB’s BBQ also offers off-site catering for special events, weddings and company parties. Benny started his culinary career at The Golden Plough Restaurant and GEB’s is decorated in the same, rustic (but all shiny and clean) manner. You enter the restaurant through giant barn doors-gotta love that! Not fancy schmancy, but definitely palate pleasing. GebsBBQ.com

Ch-Ch-Ch-Changes Co-owners and cousins, Michele Mavias and (I love me some) Christa Bruno-Rossi, both with extensive restaurant backgrounds opened Canèla in June at the corner of Lombard and Ann Streets in Upper Fells Point. A favorite of locals, the café has expanded their hours as well as their menu. If the name Christa Bruno-Rossi sounds familiar it’s b’cuz she was an owner

24 | SEPTEMBER 2016

of the seriously successful Pazza Luna Restaurant in Locust Point. Amusing factoid: Christa introduced my mother Ruth a.k.a Mom Rom, to Limoncello (an Italian lemon liqueur) at Pazza Luna. Since they were tiny lil drinks, Mom had a few and she was very … happy! That was one amusing ride home.

Fells Points’ fine dining restaurant Kali’s Court has received a makeover and is now The Fells Point Tavern, a casual dining spot where the upscale Mediterranean menu, garden terrace and romantic atmosphere have been replaced with an open courtyard with wooden tables and a menu that features sandwiches and flatbreads. A more chill vibe that kinda fits in with The Fells Point scene. The Tavern offers live music four days a week and an upstairs lounge. FellsPointTavern.com Bruce Bodie and Gino Cardinale, owners of City Cafe in downtown B-more, will take ownership of Tark’s Grill in Greenspring Station on October 1.

And ya know what that means? City Café’s seriously popular ala carte brunch is coming uptown! James Jennings, executive chef at City Café is a partner with Cardinale and Bodie on this new venture. Recently, Jennings was chef de cuisine at The Food Market and previously a sous chef under Michael Mina in San Francisco. FYI – Tark’s staff will be retained and-- Tark’s gift cards will still be honored. Renovations will include a very cool outdoor area with a fountain that features fire and water — hmmmm — gonna have to see this! Fun Factoid: Tark’s Grill, has had a successful run since 2008, taking over the restaurant spot that used to be Harvey’s Restaurant, owned by Harvey Shugarman. It was also Shugarman who was the food and beverage guru at the old Girard’s nightclub that occupied the same space as … wait for it … City Cafe. TarksGrill.com The Main Street Oyster House

In Bel Air (or Blair for all youse Hons out dere) has closed and will reopen this month as Black-Eyed Susie’s. The new owner is Brian Acquavella, who also owns Blue Agave in Federal Hill. Black-Eyed Susie’s will have a comparable concept to Main Street Oyster House but will be more food-centric, serving both lunch and dinner featuring a raw bar and American food showcasing local vendors.

The popular Mexican restaurant, Holy Frijoles in Hampden is closed until further notice after a fire broke out and caused serious damage. A number of fundraisers have been organized to help cover the cost of repairs. Check out their Facebook page Holy.Frojoles for updates.

Foreman Wolf Restaurant Group recently hired a new executive pastry chef who will create tasty treats for Pazo, Johnny’s and Petit Louis. Michael Brown, a native of South Africa, previously served as assistant pastry chef at the Willard InterContinental in Washington and head banquet pastry chef at the Mar-a-Lago in West Palm Beach, Florida.

What’s Happening It’s Time for … DINING OUT FOR LIFE! Choose a participating restaurant, dine there for breakfast, lunch or dinner on September 15 and you will be making a difference in someone’s life … literally! Join thousands of Marylanders as they participate in one of my all time fave events benefits Moveable Feast, the area’s sole provider of meals for people living with HIV/AIDS, cancer and other life-threatening illnesses.

All of the restaurants donate a minimum of 25 percent of the check totals to this amazing charity, with some-like Pascal’s Chop House and the Shake Shak donating 100%.

Last year, over 56 restaurants raised over $75,000. As a result, Moveable Feast delivered 847,680 nourishing meals to 5,721 clients in 2015 at no cost to the client. So-make your reservations now-and help your

The Newsmagazine Foodservice Professionals Rely On

neighbors in need. Check it out at DiningOutForLife.com Little Italy will be the backdrop for some of the filming of the new season of “House of Cards”. The filming will be feature Pane e Vino restaurant and bar, owned by the same folks that own Café Gia. (It’s right next-door.) Congrats to my friends Gia and Executive Chef Gianfranco Fracassetti.

CafeGiaBaltimore.com The 49th Maryland Seafood Festival is set for Saturday, September 10 - 10 a.m. to 9 p.m. and Sunday, September 11 10 a.m. to 7 p.m. at Sandy Point State Park.

Lots ‘o tasty seafood, live music, kids activities, crab soup cook-off, chef demonstrations, sand soccer, beer and oyster tasting and a Chesapeake Arts Village featuring local crafts. MDSeafoodFestival.com

Coming Soon Executive Chef Chad Gauss from The Food Market in Hampden will open La Food Marketa this fall in the 3,500-square-foot space in Quarry Lake at Greenspring … previously the home of the Italian restaurant Bella Vista. Charles Patterson of SM+P Architects—a local firm that constructed not only The Food Market but also La Cuchara, Alma Cocina Latina and The Boathouse Canton. There will be seating for 150 including a 60-seat outdoor space. Keep an eye out for update on the La Food Marketa Facebook page.

Canadian-based chain Boston’s Restaurant & Sports Bar will open in Little Italy early next year in the former Vellegia’s Restaurant at the corner of Pratt and Albemarle streets, which has been vacant for seven years. They’ll serve gourmet pizzas, pastas, burgers and gameday specials. Bostons.com RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer and the head of R. J. Rom & Associates. Have a hot scoop?

Contact Randi via email at randirom@comcast.net or phone 443-691-9671. foodservicemonthly

BALTI-MORE Dara Bunjon

Four Nights, Four Chefs, Four Sommeliers: Fork & Cork 2.0 Dinner Series Such a success last year, a sell-out, Fork & Cork, now called Fork & Cork 2.0, brings together a selection of Baltimore’s top chefs who for one night a month fashion a pop-up dinner at each other’s restaurants as they cook together. Each pop-up dinner, the chef host and sommelier set the tone with their choices for the main course and dessert, the other three visiting chefs and sommeliers put their best visions on their plate and in the wine glass to cover the four remaining courses.

• August 16, AGGIO RESTAURANT Chef Bryan Voltaggio and Advanced Sommelier Chris Coker • September 13, LA CUCHARA Chef Ben Lefenfeld and Advanced Sommelier Greg Schwab • October 18, FLEET STREET KITCHEN Chef Chris Becker and Sommelier Tim Riley • November 15, WIT & WISDOM Chef Zack Mills and Advanced Sommelier Julie Dalton Fork & Cork 2.0 Reservations: forkandcork.eventbrite.com DARA BUNJON: Dara Does It – Creative Solutions for the Food Industry offers public relations, social media training, administration, freelance writing, marketing and more.

Contact Dara: 410-486-0339, info@dara-does-it.com or www.dara-does-it.com, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

left to right: Chef Zach Long, Aggio; Chef Ben Lefenfeld, La Cuchara; Chef Zack Mills, Wit & Wisdom; Chef Bryan Voltaggio, Aggio; Tim Riley, Fleet Street Kitchen; Julie Dalton, Wit & Wisdom; Chris Coker, Aggio; Greg Schwab, La Cuchara

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SEPTEMBER 2016 | 25

FOOD SMARTS Juliet Bodinetz

Food Safety Equals Personal Safety … For Real

W

hen conducting our food safety training classes a big component of the training is personal hygiene. Proper personal hygiene means clean body, uniform and good health.

What many people don’t realize is that following food safety rules on personal hygiene is also beneficial with respect to to personal safety.

Besides the usual proper handwashing procedures how and when to wash hands; we also emphasize that proper personal hygiene is not just washing your hands. Although proper handwashing is a major component of personal hygiene, (20 second

26 | SEPTEMBER 2016

process, first wet hands with water as hot as you can bear, but at least 100°F, scrub with soap at least 10-15 seconds, rinse and dry with single use paper towel.

Use the paper towel to turn off faucet to not recontaminate your hands after washing); it also includes coming to work bathed, wearing a clean uniform, hair tied back or with a hair restraint if you work back-of-the-house (BOH) and healthy (no diarrhea or vomiting).

Proper hand care besides proper handwashing also includes short clean fingernails with no nail polish or false fingernails.

We emphasize that the only

jewelry allowed on your hands and wrists is a plain band, like a wedding band with no stones. The Food and Drug Administration (FDA) is very strict on their recommendations on jewelry allowed to be worn on the job to be limited to only a plain band ring in the “FDA Food Code.”

This means no watches, bracelets and yes, this includes no medical bracelets on your wrists.

This bothered me for many years in my training classes. I never imagined that if I were a business owner that I would want to tell an employee to take off their medical bracelet. I always understood that jewelry has nooks and crevices where dirt can hide and thus meaning that bacteria can grow on those surfaces that are hard. It’s funny, how we like to validate things we don’t like.

My thought process was, ‘I don’t want to tell someone they can’t wear their medical bracelet … so maybe it is OK to let them wear it as most people working in the food business don’t touch food with their wrists.’ I understand better how my thought process was so completely wrong.

Let’s look at your professional equipment used in professional kitchens for a moment.

When purchasing your equipment for your establishment, for Food Safety’s sake, you should select materials that are easy to clean, such as nonabsorbent materials with smooth surfaces.

For interior surfaces look for sound-absorbent materials that reflect light and can resist absorption of grease and moisture.

Floors, walls, ceilings and doors must be smooth, non-porous, durable and easy to clean. The flooring should be slip resistant and have coving — a curved, sealed edge/base molding between a floor

The Newsmagazine Foodservice Professionals Rely On

“FOOD SAFETY IS IMPORTANT FOR THE SAKE OF THE FOOD, BUT FOR PERSONAL SAFETY AS WELL.” and a wall. Coving stops dirt collecting in crevices which are hard to clean. For lighting in the food prep area, use fluorescent shatterproof overhead lighting with protective covers to avoid physical contamination.

Kitchen equipment should be safe for contact with food, nonabsorbent, smooth and corrosion resistant. It should be easy to clean and maintain, with no unnecessary ledges, projections, crevices or grooves. Equipment should be durable and suitable for commercial purposes so that it can stand up to heavy use and repeated cleaning. Stationary equipment must be mounted at least six inches off the floor or sealed to a masonry base. Tabletop equipment that cannot be moved must be at least four inches high off the table.

In addition, plan to store food, tableware, prep equipment and utensils on shelves mounted six inches off the floor.

Equipment also needs to be labelled with a UL or NSF certification mark. The NSF or UL marks on a product shows that it complies with all standard food safety requirements. NSF International (formerly National Sanitation Foundation) and UL (Underwriters Laboratories) frequently inspect products and production facilities to ensure consumer safety.

The NSF or UL stamps are proof

FOOD SMARTS cont. on page 28 foodservicemonthly

SPECIAL REPORT Dennis Barry

Progress … Not Perfection

O

ne of every seven people in the world suffer from hunger.

This number is unacceptable.

The bottom line is, no matter how you say it or to what context it is applied, it is a massive number that must be respected. Our industry is dedicated to reducing this number and we have so many socially conscious companies that are leading the way.

Please take a moment to read what is happening at the national, as well as local level to reduce the number that we see on a global scale.

“PLEASE OFFER A HANDS UP SO, TOGETHER, WE CAN MAKE A BETTER COMMUNITY.” WALMART The mega super stores that seem to be everywhere you go, has announced they will be packaging and selling what they term as “ugly fruit and produce.” Now, I don’t mean the actual fruit named Ugli.

I mean the fruit and vegetables that would normally be rejected as not visibly attractive enough to display for sale. Product they would normally either reject on delivery or discard as waste. Are they doing this because of Hungry Harvest? I want to say YES. However, who knows and who cares. Motivation to do it aside ... this is a positive step.

HUNGRY HARVEST Hungryharvest.com A local food rescue company that provides repackaged vegetables to consumers via an online platform. foodservicemonthly

This allows consumers to purchase the rejected, or “ugly” products that would be discarded, for a lower than retail cost. A Shark on the TV show “Shark Tank” thought enough of the idea to invest hundreds of thousands of dollars in the concept.

More importantly, the investment was in the young man that started the company to pursue his passion: The Reduction of food waste.

THE GREENE TURTLE Thegreeneturtle.com These folks opened their “Funds 4 Friends” charitable program arms to include UEmpower of Maryland and all its programs: FoodBridge, Angels of Addiction and YouthEmpower.

Recently a day was designated that they would donate 20 percent of your check to the organization when you presented a coupon. They did this to support community families via UEmpower of Maryland that are in need of the three basic human elements of survival: Food, Shelter and Clothing.

as there are so many more out there. Please send me a note at Dendanaddsav@gmail.com. I would love to learn more about your organization and see if we can work together.

Are you looking for how you can help? There is so much more going on in our community than what is happening in our own home.

Allowing another human being to feel that same joy from opportunity is why we are all put here, on this earth, to offer a “Hand UP!” FoodBridge, UEmpower of Maryland, Angels of Addiction and YouthEmpower all offer us the opportunity to teach our children, friends and family, no matter their

age, that offering a “hand up” to someone is a way of life, not just a thought. That giving of yourself can change a life and give them hope that they are worth it. No matter where they have been in life, IT CAN GET BETTER! Please offer a “Hand UP,” so together, we can make a better community.

DENNIS BARRY has 23 years of foodservice distribution, manufacturer and broker experience, currently serving on the board of directors of the Restaurant Association of Maryland and the board of directors of U Empower of Maryland. He is currently the director of marketing with H&M Wagner Foodservice in Glen Burnie, Md.

FOODBRIDGE Myfoodbridge.org Part of our local answer. It tells me how PROUD i am to be a part of a team of individuals that come from all different walks of life to form the foundation of a “community” to implement change. To be a part of a group that has implemented a plan that has been described by some as the “logistical answer to food donation” is a tremendous opportunity, responsibility and gift.

The same pride that everyone can feel because they are a part of that same community. We are a group of life experiences brought together by a desire to pass along that “gift” that was so freely given to us ... the gift of Opportunity.

These are just a few examples,

SERVSAFE FOOD MANAGER (16 hours) September 6 & 7 • RAM Office, Columbia SERVSAFE FOOD MANAGER RECERTIFICATION (8 hours) September 14 • RAM Office, Columbia BEST ALCOHOL AWARENESS September 15 • RAM Office, Columbia SERVSAFE FOOD MANAGER (16 hours) September 17 & 18 • RAM Office, Columbia SERVSAFE FOOD MANAGER RECERTIFICATION (8 hours) September 26 • Baltimore City Community College BEST ALCOHOL AWARENESS September 29 • Loch Raven Library, Towson SERVSAFE FOOD MANAGER RECERTIFICATION EN ESPAÑOL (8 hours) September 19 • Columbia

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SEPTEMBER 2016 | 27

FOOD SMARTS cont. from page 26 that your kitchen equipment is approved. This means that it is confirmed to be durable and heavy enough to be used all day long and that it is durable and heavy enough to be cleaned all day long.

What this also means is that your kitchen equipment can be dangerous to us if not respected. If a medical bracelet gets hooked on equipment with your arm or hand attached; you can suffer a serious injury! I have heard horrific stories of chefs getting their arm caught in equipment and suffering multiple bone breaks with bones poking out. When their arm got caught in the equipment, the equipment is designed to keep going and does not stop.

If you wear a medical bracelet, get a medical necklace, instead, and tell your co-workers that if you have a medical situation to please check your neck for the medical details that would normally be found on a medical bracelet.

Kitchen workers are told to wear leather, closed-toe boots in the kitchen. This, again, is for your personal safety! I remember working in a restaurant and one of our cooks spilled the crab soup down his leg. He suffered third degree burns where the soup touched him. Thank goodness the cook was wearing high closed leather boots as his injuries could have been much worse.

Food safety is always important for food safety sake. Food safety is also important for our personal safety!

JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions with more than 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in both English and Spanish; and writing HACCP Plans in the Baltimore/Washington D.C. metro area. www. bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For latest food safety tips, become a fan on Facebook or Twitter: @BHTS

Fufills All Maryland Health Department Requirements Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL

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