// NEWS
GOING PUBLIC
Manhattan’s Shake Shack Gets New York Foodservice Year Off To Quick Start With $100 Mill IPO
sociated with opening new locations. Growth is likely to come both abroad and at home. Aside from New York, with 15 locations, no U.S. state has more than four Shake Shacks. “Fast-growing restaurant concepts are still hot,” says Paul Bard of IPO research firm Renaissance Capital. “Habit opened up 100% so comparable companies will see that as an op-
Shake Shack, the New York-based burger chain created by famous restaurateur Danny Meyer, is set to go public in 2015, after filing for an IPO last month. Restaurant concepts have proven a mixed bag in the
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he chain, which plans to list on the New York Stock Exchange under the symbol “SHAK,” details a rapid growth effort that has seen an increase from a single shack in Manhattan’s Madison Square Park to 63 locations worldwide today with about half are owned by the company, with the remainder operated by licensees. Restaurant concepts have proven a mixed bag in the market, as investors pour over growth prospects looking for chains that could prove as lucrative as Chipotle Mexican Grill CMG +0.19%, which has returned more than 1500% since being spun out of McDonald's MCD -0.15% in 2006. IPOs from companies like Noodles & Co, Potbelly and Zoe’s Kitchen were greeted with immense demand, though both stocks have taken their share of hits since debuting. More recently, burger chain Habit Restaurants has surged more than 80% since its mid-November IPO. At a time when many legacy restaurant operators are struggling to find growth — McDonald’s certainly
market, as investors pore over growth prospects looking for chains that could prove as lucrative as Chipotle Mexican Grill CMG +0.19%, which has returned more than 1500% since being spun out of McDonald's MCD -0.15% in 2006.
Shake Shack CEO Randy Garutti outlined the firm's meteoric rise earlier this year at a special TFS Breakfast event held in partnership with Touch Bistro and PayPal
among them — younger chains with smaller footprints and more runway for expansion are proving attractive. Shake Shack reported $140 million in system-wide sales for its 2013 fiscal year, up from $81 million the prior year, with 56% of revenue from its domestic, company-owned locations.
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Total revenue, which only includes licensing revenue from non-owned locations, was $83.8 million in 2013, up 41% from the prior year. Net income declined to $3.5 million, from $4.4 million the year before, due to a sharp increase in expenses, largely attributable to higher food costs and costs as-
portunity and there’s a whole crop of fast-casual burger chains out there.” Bard also points to chicken chain Bojangles and Focus Brands, a franchiser of Cinnabon and Carvel, as potential names to watch for on the 2015 IPO market as investors continue to look for growth in the consumer space. The U.S. economy’s slow recovery and improved consumer spending is certainly a help to restaurants, but
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// NEWS
CHEFS
Danny Bowien Reopens Mission Chinese Food Danny Bowien can’t recall the name of the hotel in San Francisco. All he remembers is being holed up in a dark room, lying in bed, staring at the ceiling.
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or a chef with busy restaurants on both coasts, motionless moments are rare. But this was October 2013, and Mr. Bowien had just received word that Mission Chinese Food, the Lower East Side palace of psychedelic-Sichuan cuisine that had hurled him into the international spotlight, had been shut down by New York City’s health department for an array of sanitary violations, including the presence of mice. The news, he said, left him in a state of paralysis. He felt overwhelmed, embarrassed and worried for his staff. He knew he had to fly to New York to face the crisis, but he had committed to a Bay Area cooking event. He wasn’t sure where to turn. Then his phone rang. On the other end he heard a voice with a familiar Danish accent. It was René Redzepi, the chef behind Noma in Copenhagen, arguably the world’s most acclaimed restaurant. “And he was like, ‘Chef, are you ready?’ ” Mr. Bowien said. “ ‘They’re coming for you. They smell blood. You’re hurt, you’re wounded and they’re going to come for you.’ ” That may sound like a terrifying (albeit prophetic) form of consola-
For a chef with busy restaurants on both coasts, motionless moments are rare. But this was October 2013, and Mr. Bowien had just received word that Mission Chinese Food, the Lower East Side palace of psychedelic-Sichuan cuisine that had hurled him into the international spotlight, had been shut down by New York City’s health department.
tion, but Mr. Bowien can smile about it now that a new version of Mission Chinese Food opened last month in a spruced-up and spacious spot on the edge of Chinatown. If the Danny Bowien comeback is officially underway, no one seems more relieved about it than Mr. Bowien himself. As the 32-year-old chef will be the first to tell, the curveballs of the last two years forced him to grow up fast. He parted ways with alcohol, which
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had become his stress-relieving sidekick. “I drank like crazy,” he said. “Not to have fun. I was destroying myself.” He became a father: His wife, Youngmi Mayer, gave birth to their son, Mino, about 10 months ago. And after a stretch of being so well liked and in demand that he seemed like the culinary world’s version of Jimmy Fallon, he quietly stepped out of the celebrity whirlwind and got back to where he feels he belongs: in
the kitchen. “I got swept up in the whole thing,” he said. “Doing events everywhere, getting flown all over the world, not being in the restaurants enough. At the end of the day, my time is best spent in the restaurants. This is what got me here.” He said the jarring call from his mentor and friend in Denmark — as well as several doses of stern instruction from another older-brother figure, the chef David Chang — inspired and fueled him through a series of months in which it felt as if the bullet train of his career had hit a patch of debris on the tracks. “René kind of coached me through it,” he said. “He said: ‘I want you to know that everything’s going to be O.K., but you’re going to need to handle this. You’re going to be fine, but you just need to focus.’ ” Focus is what Mr. Bowien would spend a year or so hustling to regain. After a stellar debut in New York — a James Beard Award for Rising Star Chef, near-universal plaudits from his fellow chefs and the news media, including The New York Times (whose Pete Wells selected Mission Chinese Food as the best new restaurant of 2012) — it began to appear as if his reputation as a wunderkind could unravel. “One day he just looked at me and said, ‘I think I’ve been traumatized,’ ” his wife said. “It took a few months for him to say that to me.” For a while Mr. Bowien probably wished he had kept hiding in that hotel room. He was in the midst of opening a Lower East Side taqueria, Mission Cantina, but he now admits that dealing with the health department
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// NEWS
INDUSTRIAL EXPANSION
Warm Fuzzies Over Long Island Cold-Storage Expansion A newly expanded and renovated industrial space has allowed a Cutchogue farm to produce a lot more produce.
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fter leasing an additional 20,000 square feet in Calverton, Satur Farms has transformed the now-40,000square-foot space into a cold-storage center that boosts the farm’s capacity to process its baby-leaf salads and leafy greens. Before the Calverton operation was built, Satur relied on a 2,000-squarefoot barn that served as a crude and cramped processing facility for washing and packing. “We had reached our maximum capacity,” said Paulette Satur, who owns the farm with her husband, the noted chef Eberhard Muller. “In order to grow, we had to grow the facility.” Muller and Satur started the farm in 1997, partly so Muller, a top chef at famed New York City restaurants like Lutece and Le Bernardin, could guarantee a reliable supply of locally grown greens and herbs. Today, Satur Farms grows an assortment of crops including arugula, baby spinach, frisee and specialty grains, among others, on 200 acres in Cutchogue and 200 acres in Palm City, Fla. Its produce is vacuumcooled upon harvest, washed, packed for food service or value-added retail packs, refrigerated and shipped to customers including Whole Foods, FreshDirect and Pea Pod by Stop & Shop. Since their greens are a short-term
Muller, a top chef at famed New York City restaurants like Lutece and Le Bernardin, could guarantee a reliable supply of locally grown greens and herbs.
crop, Satur said the two farms are able to produce four rotations for each growing season. Growing year round also provides year-round employment for most of Satur’s 65 workers. But in order to maintain the cold chain of its harvested greens – which is crucial for ensuring freshness, quality and food safety – Satur needed the expanded cold-storage center. “We worked long and hard to get the financing,” Satur said. “That was the key.” The business leased 20,000 square feet at the Calverton building three years ago, but couldn’t expand or properly equip it for cold storage until it received funding by a host of governmental agencies and nonprofits earlier this year. Among those helping
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out were the Long Island Development Corp., Empire State Development, LEAF Financial, Whole Foods Market Local Producer Loan Program and the Commodity Credit Corporation arm of the U.S. Department of Agriculture. Satur said it’s notable that the state and the LIDC “recognize the importance of agriculture on the Island, not only as an historical reference but as a vigorous economic engine generating well-paying jobs that drives the region and preserves the rural character of the North Fork.” LIDC President Roslyn Goldmacher called Satur’s funding assistance “a wonderful example of collaboration among economic development agencies, lenders and Long Island small business.”
Satur’s new cold-storage center, which has been certified by the Food and Drug Administration, was designed by Felix Werner Architecture of Berlin, Germany. Local firms completed the build-out, including Westburybased Hallam Engineering and Refrigeration; EECO Electric of Southold; Riverhead-based KJB Enterprises, for the concrete work; and Albrecht Earthworks of Mattituck, which installed the drainage system.
Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Contributing Writers Warren Bobrow Laurie Forster Morgan Tucker Fred Sampson Cindi Avila Staff Writers Deborah Hirsch Marcy Bruch Intern Alexis Robinson Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com
Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2015 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836
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// FOOD IS FASHION
WITH FAITH HOPE CONSOLO
Where’s Hot in 2015 One of the great retail truisms is that stores tend to open in packs – once one pioneers an area, others follow, and you have a great new shopping district. The same is true of dining. The result: burgeoning food scenes in a number of neighborhoods around the city. Some are established, but experiencing changes; others are becoming more specialized, but the trends are definitely in downtown Manhattan and haute hipster haven, Williamsburg!
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olita is legendary for Italian dining, but look for some shifts and new entrants this year. Torrisi Italian Specialties, which shuttered on New Year’s, will reopen in a fine dining concept in the spring. Sweetgreen opened at 100 Kenmare Street. Look for Rebelle, from some of the partners of Pearl & Ash, to debut at 218 Bowery. Both the East Village and Lower East Side are exploding with new concepts, including Francophile favorites. Newly opened Bara melds French and Japanese cuisine from former Momofuku sous-chef Ian Alvarez at 58 East 1st Street. Keith McNally has introduced another swank bistro with Cherche Midi at 282 Bowery. From Major Food Group comes Dirty French at 180 Ludlow, offering classic French cuisine, with a modern twist. Happy Ending, formerly a dance club, has been transformed into a retro-designed restaurant at 302 Broome Street, and offers Italian, French and Asian influenced fare. Beer and red meat reign at Stanton Street Kitchen at 178 Stanton Street. And continuing to “steer” carnivores is the Bowery Meat Company at 9 East 1st Street, the newest outpost
Faith Hope Consolo, Douglas Elliman Real Estate fc o n s o l o @ e l l i m a n .c o m
Torrisi Italian Specialties, which shuttered on New Year’s, will reopen in a fine dining concept in the spring. Sweetgreen opened at 100 Kenmare Street. Look for Rebelle, from some of the partners of Pearl & Ash, to debut at 218 Bowery.
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from the team of Josh Capon and Paul DiBari, who have channeled a 60s vibe between the décor and red meat-centric menu. DumplingCo. is relocating to 188 2nd Avenue early this year, while Golden Crepes is coming to 82 2nd Avenue. FiDi’s food excitement is focused primarily at Brookfield Place and the World Trade Center. What more is there to say about an area that soon will boast Eataly and a restaurant from Joel Robuchon? Hudson Eats, open at Brookfield Place, has established a fast-casual presence with Black Seed Bagels, Blue Ribbon Sushi Bar, Chop’t, Dig Inn Seasonal Market, Dos Toros, Little Munster, Mighty Quinns BBQ, Northern Tiger, Num Pang Sandwich Shop, Olive’s Skinny Pizza, Sprinkles Cupcakes, Tartinery and Umami Burger.
That will be bolstered by Le District, Parm, Amada and L’Atelier de Joel Robuchon. The World Trade Center’s lineup will include anchors Eataly and Australia gourmet shop Jones the Grocer, joined by Beer Table, La Colombe, Épicerie Boulud, FIKA, Joe Coffee, Lore Wine & Spirits, Minamoto Kitchoan, Noble Tree Coffee, and Nunu Chocolates. We’ve already seen a huge influx of dining in Williamsburg, but restaurateurs are finding new and innovative locations for a diverse mix of cuisines. A recent example is The Heyward, which offers an eclectic menu and classic décor at the former Zebulon concert hall, 258 Wythe Avenue. Other openings in coming months include Streets BK at 53 Broadway, and Llama Inn, with Peruvian cuisine from Eleven Madison Park’s Erik Ramirez at 50 Withers Street. Have freshly roasted coffee at Devotion Botica del Café, which recently debuted at 69 Grand Street. Custom cake creator Penny Stankiewicz has opened Sugar Couture at 386 Graham. Flushing, Queens, has been an upand-coming food market for years, and it’s all about Asian cuisine. The New York Food Court offers a variety of Asian cuisines, from Teriyaki to Szechuan to Guchun Private Kitchen at 133-35 Roosevelt Avenue. Others are going the niche route: Kung Fu Xiao Long Bao, which has a focus on Taiwanese specialties at 59-16 Main Street. Or go for, yes, dumplings at Dumpling Galaxy, with 100 different options at 42-35 Main Street. Happy Dining!
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// NEWS
LIQUOR LICENSE REFORM
N.J. Liquor-License Reform Brewing For New Year
The New Jersey Restaurant Association also has been working with Burzichelli on the bill, and the group's president, Marilou Halvorsen, credited the lawmaker with reaching out to the industries that would be impacted. She also said there was talk of the legislation creating a restaurant-only liquor
The New Year may ring in with long-awaited liquor-license reform, with yet another effort at an overhaul brewing.
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ssemblyman John Burzichelli, D-Gloucester, chairman of the Assembly Appropriations Committee, aims to introduce legislation this month that would update the state's current liquor-license laws, which critics charge are arcane and the most restrictive in the nation. In New Jersey, such licenses can cost businesses from $50,000 to more than $2 million apiece. The measure will likely create a new category of liquor licenses that would be issued strictly to restaurants, momand-pop and chef-owned types of establishments, said one real estate executive who's participated in talks with Burzichelli about the bill. But the lawmaker said it is premature to discuss any details of the legislation, which he described as a work in progress with "a lot of moving pieces still." Burzichelli has been meeting with various stakeholders, such as restaurateurs and real estate developers, to devise a compromise bill. Current license holders want to be compensated if any change in the law devalues their licenses. The negotiations have taken longer than expected, as Burzichelli originally looked to introduce his legislation in September. "It is one of those issues that's just required a lot of attention to detail and
Halvorsen, who said she needs to see a final draft of the bill, said the longterm ramifications of any change have to be well thought out.
The goal is to support downtowns and redevelopment projects, because small local restaurants need liquor licenses in order to survive, Jacobs and NAIOP have argued. Smaller eateries often can't afford licenses, or there are none available in their towns to purchase.
listening to a lot of people," he said. George Jacobs, a principal of Jacobs Enterprises Inc. of Clifton, is one of the real estate businesspeople, along with the trade group NAIOP New Jersey, who's been working with Burzichelli on the bill. Most recently, Jacobs said he took part in a conference call earlier this month on the proposed law. "It's creating a whole new category of licenses," said Jacobs, while not eliminating the existing kinds of liquor licenses. Only restaurants within a certain size limit, with only a small portion of their space devoted to a bar area, will be eligible for the new restaurant liquor license, Jacobs said. "I'm safe to say that the new license
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will not carry the same powers or rights as existing restaurant licenses," he said. "There will be limitations on size, on transferability. It's very much geared to supporting a restaurant and will not be applicable to basically a bar." The goal is to support downtowns and redevelopment projects, because small local restaurants need liquor licenses in order to survive, Jacobs and NAIOP have argued. Smaller eateries often can't afford licenses, or there are none available in their towns to purchase. "It's [the bill] not intended to promote highway chains," Jacobs said. "They all do fine. The mom-and-pop suffers, the chef-owned restaurant suffers for lack of a license."
license, for establishments to serve alcoholic drinks with meals. Halvorsen, who said she needs to see a final draft of the bill, said the longterm ramifications of any change have to be well thought out. "I have concerns about any kind of expansion of liquor licenses, only because of those people who have already invested in licenses," she said. "Any kind of liquor-license reform would have to come with some sort of compensation to existing licensees, acknowledging the investment that they put in." Jacobs said the proposed legislation addresses that issue. "There's a real understanding that those who were damaged should get compensation," he said. "There's no consensus that there will be damage, but nobody wants to do the wrong thing. There's been a number of ideas floated about."
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// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
BCA Holds Annual NY Gala To Benefit Best And Brightest Young Culinary Stars BCA's Global’s Cultural Awareness Salute and Black Tie Gala was held recently at the Crowne Plaza in Midtown NYC. Now in its 21st year, this event honors the achievements of people of color in the hospitality and culinary industry.
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he event's theme was "Crossing Cultures-Jamaica and South Africa” and focused on a deeper understanding of global diversity in the food
service, culinary and hospitality industry. Students will experience global food cultures while they hone their skills in a real life environment. They will work alongside Tommy Anthony
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Miller, executive chef for PB&J resorts in Negril, Jamaica and South African born, Charmain Sithappah, CEO and executive chef for the seasoned pot who will provide culinary supervision.
The evening’s finale is always a memorable tribute to the BCA’S student chefs and their mentors
The event provided a space for networking and dialogue about the advancement of diversity and give culinary students from around the country the opportunity to hone their skills
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// MEET THE NEWSMAKER
Deirdre Flynn, Executive Vice President NAFEM
H
ow has the industry evolved since the last show in Orlando? The 2015 show has a greater emphasis on new product development that leads to energy efficiency, labor savings, and greater efficiency – all good news for the industry. What are your goals as an organization for this year's show? NAFEM’s goal is to make The NAFEM Show an experience for the attendee that they can’t get anywhere else. The focus: • Talk first-hand with product developers and manufacturers to see what’s new in foodservice equipment and supplies. • Spend time learning about the products – how it can help the operator meet its overall goals for their operation • Learn and network – share experience with others in the foodservice industry • Learn about the top trends in food-away-from-home, and see first-hand the solutions equipment and supplies manufacturers are developing to address menu, concept and away-from-home dining opportunities. What's new for this year's show? There is a new twist on the WHAT’S HOT! WHAT’S COOL! trend galleries… to showcase all that’s new in four, state-
Deirdre Flynn, Executive Vice President NAFEM
of-the art trend galleries, so the attendee can see first-hand how the equipment and supplies meet that trend and what it offers the operator. The four trend galleries are Community Responsibility; Health & Wellness; Productivity & Efficiency and Craft. Learn more at: http://www.thenafemshow. org/about/whatshotwhatscool.aspx Does NAFEM care about how product gets to the end-user operator? Does free-enterprise dictate how a market and its channels evolve? Each NAFEM member, like all businesses across all industries, make their own decisions on how they go to market. We focus on making The NAFEM
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// NEWS
RESOLUTIONS
Five Resolutions Every Restaurateur Should Keep In 2015 By Danielle Koonce, NYS Restaurant Association
It’s January and the hustle from the holiday season is slowly coming to an end.
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e all rang in the New Year and the thoughts of getting in better shape, keeping in touch with friends and cleaning out the basement/garage/ home office all seem to be revisiting our new year’s resolutions with promises of actually keeping them this time. But what about your restaurant? Have you been thinking of new goals to help your restaurant be more successful in 2015? Here are five resolutions that you should set – and keep - this year. Connect with your staff. Your staff is just as eager to start the new year as you are, so take advantage of that energy. Review training exercises, give stronger staff more leadership roles and allow your back of the house staff to experiment with some new culinary ideas. The New Year also brings about federal and state minimum wage changes as well as human resources guidelines you need to update annually. Make sure that you, your managers and your staff are all updated on the proper paperwork. Start a new social media ac-
count. There is always pressure to start social media accounts. The overwhelming feeling of added responsibility and the sheer volume of social media platforms to choose from makes for a very daunting task for some. The truth is, if you are not
Have you been thinking of new goals to help your restaurant be more successful in 2015? Here are five resolutions that you should set – and keep - this year.
putting yourself out there you are not taking advantage of opportunities to gain more customers. So just pick one. Look at other restaurants’ websites and see what sites they like to use. Then choose which one you find the most fun. Like taking pho-
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tos? Instagram could be best. Have great contests or specials on a daily basis? Go to Twitter and hashtag away! Already have the “Facebook, Twitter, Instagram” trifecta? A so-
cial media guru like you may want to take advantage of an analytics or general posting program to streamline your efforts. Create a promotion for each quarter for the year. This is the time of year when you are at your most confident. It is a new year and you have a clean slate. Utilize this focus and create promotions for the year. One-per-quarter is a great way to get started because it coincides with the seasons. Think of a theme, what to serve, how to promote it and budget for the promotion. This will make for effortless marketing throughout the entire year.
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// NEWS
CHEFS
SUBASE Sailors Attend Luncheon With Chef Robert Irvine Twenty Sailors from Naval Submarine Base New London (SUBASE) joined Former British Royal Navy Culinary Specialist and Food Network celebrity chef Robert Irvine and his wife, professional wrestler Gail Kim, at a special luncheon honoring service members hosted by the Paragon Restaurant at Foxwoods Resort, Dec. 10.
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uring the event, Irvine announced the launch of his newly formed Robert Irvine Foundation, a notfor-profit organization supporting individuals and organizations committed to enriching the lives of military personnel and their families. “If it wasn’t for members of thousands of men and women who stand the watch every day, we couldn’t do this,” said Irvine, as he welcomed the Sailors from SUBASE who were accompanied by base Commanding Officer Capt. Carl Lahti, Executive Officer Cmdr. Kurt Stronach, and Command Master Chief Jay Gladu. “I really appreciate everything you do for our country. I’ve been [at SUBASE] many times - great leadership, great example of a great Navy and a very thankful nation. Thank you all for wearing the cloth of your nation.” Executed by Paragon’s exemplary culinary team, the luncheon buffet which included filet mignon prepared three ways, mini lobster rolls, turkey club sandwiches on croissant donuts, and the largest pan of paella most had
“Before this, I didn’t realize Chef Irvine was that big of a military supporter and I was really surprised to hear how much he cares about the military,” said Perez. “It was definitely a cool experience.”
ever seen, was applauded by Irvine and Sailors alike. “I felt pretty privileged and honored to be invited to such an event; it’s probably the best food I’ll ever have in my life,” said Information Systems Technician 3rd Class Arthur Perez, of SUBASE’s Base Consolidated Telecommunications (BCT)
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Twenty Sailors from various Naval Submarine Base New London (SUBASE) departments join SUBASE Commanding Officer Capt. Carl Lahti; Executive Officer Cmdr. Kurt Stronach; and Command Master Chief Jay Gladu in a photo opportunity with former British Royal Navy Culinary Specialist and Food Network celebrity chef Robert Irvine, following a special luncheon honoring service members hosted by Irvine and the Paragon Restaurant at Foxwoods Resort
division. A long-time supporter of the military, service members, and healthy eating, Irvine also spoke to SUBASE leadership about upcoming opening of “Fresh,” a healthy lunch option at the Pentagon sometime in February 2015. The con-
cept is focused on providing military members and Pentagon guests healthy, freshly prepared meal options through one of three offerings; “Fresh” Express, a grab and go option for guests in a hurry; ‘Fresh” Kitchen, the full-service dining room; and, “Fresh” Catering, an option for those looking for a healthy alternative for their next meeting or group event. Irvine is no stranger to SUBASE, visiting the base often when he is in Connecticut. Most recently in January 2014, Irvine toured Cross Hall Galley’s completed culinary training center which replicated a fully functional galley found on Virginia-class submarines. “Because he was once a military chef like us, he inspires us,” said Culinary Specialist Seaman Maria Barajasrizo, assigned to the base’s Cross Hall Galley, who felt motivated after attending the luncheon and meeting Chef. “I’m still learning how to cook and the food here was a great example of what I hope to make one day.” Irvine will be back in Connecticut in April 2015 as he headlines “Savor, a Celebration of Wine, Food and Spirits,” at the Connecticut Convention Center in Hartford, April 10 and 11. Portions of the event’s proceeds will be donated to the Robert Irvine Foundation. The bottom line for those SUBASE Sailors attending was that the luncheon event and interacting with Irvine was just a great treat. “Before this, I didn’t realize Chef Irvine was that big of a military supporter and I was really surprised to hear how much he cares about the military,” said Perez. “It was definitely a cool experience.”
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// C-CAP TRADE TALK
WITH JOYCE APPELMAN
Former Chairman and CEO of Time Warner Dick Parsons and Restaurateur and Executive Chef Alexander Smalls to be Honored
by Jamie Ritchie, CEO and President of Sotheby’s Wine. “C-CAP is celebrating 25 years of transforming lives through the culinary arts and this benefit is critical in supporting our mission of providing scholarships, education, and career opportunities to at-risk youth
Former Chairman and CEO of Time Warner Dick Parsons and Restaurateur and Executive Chef Alexander Smalls will be honored on Tuesday, March 3rd, 2015 at Chelsea Piers’ Pier Sixty at the Annual Benefit for Careers through Culinary Arts Program (C-CAP), which is celebrating its 25th anniversary of transforming lives through the culinary arts.
P
arsons and Smalls are partners in the Harlem restaurant Minton's and the recently named Best New Restaurant in America by Esquire Magazine, The Cecil. Funds raised will support C-CAP’s programs providing scholarships, education, and career opportunities in the culinary arts to disadvantaged youth. Attendees will move from table to table, sampling luxurious cuisine, presented by an all-star lineup of 42 of the city’s hottest star chefs, including Daniel Boulud of Daniel, Bryce Shuman of Betony, Michael White of Marea, and Dan Barber of Blue Hill, as well as C-CAP alumni Cesar Gutierrez of Lexington Brass and Veronica Rivera of Restaurant Marc Forgione. Cooking alongside the chefs will be more than 60 New York City C-CAP high school students and alumni, eager to put their mark on the culinary world. As this year’s honorees, Parsons and Smalls will receive the C-CAP Honors Award. Past recipients include: Daniel Boulud, Marcus Samuelsson, Lidia
“This milestone anniversary is marked by C-CAP’s dedication and commitment to helping thousands
Joyce Appelman,
of qualified students
New York, NY
across the country, from
j oyc e a p p e l m a n @ g m a i l .c o m
culinary education in high schools to career placement assistance
Former Chairman and CEO of Time Warner Dick Parsons
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Bastianich, Thomas Keller, Charlie Palmer, Danny Meyer & Michael Romano, Alfred Portale, Jacques Pepin, Michael White, Tony May, Michael McCarty, Michael Lomonaco, Drew Nieporent, Egidiana & Sirio Maccioni, Nina & Tim Zagat, and Saul Zabar & Stanley Zabar. The co-chairs for this year's event are Vincent Mai, Chairman and CEO of Cranemere, LLC and Alberto Cribiore, Vice Chairman of Citigroup. The Vice Chairs are Mark Weiss, and Susan and Richard Grausman, and the Chef Chair will be Marcus Samuelsson. CBS2 NY News Anchorman Maurice DuBois will be the Master of Ceremonies. The festivities will include a silent auction and a live auction run
upon graduation.
interested in pursuing careers in the restaurant and foodservice industry,” said Susan Robbins, C-CAP’s President. “This milestone anniversary is marked by C-CAP’s dedication and commitment to helping thousands of qualified students across the country, from culinary education in high schools to career placement assistance upon graduation. We are so proud to note that we have awarded over $43 million in scholarships and will continue to nurture the next generation of star chefs.”
“We are thrilled to honor Dick and Alexander for their remarkable achievements and contributions to the culinary industry and their commitment to culinary innovation,” said Richard Grausman, C-CAP’s Founder and Chairman. “I never dreamed that my idea in 1990 to teach French cooking in twelve New York City public schools would become what it is today. We now have thousands of C-CAP alumni across the globe demonstrating the true potential in all of us and impacting the lives of a whole new generation of chefs. I’m so proud of each and every one of our students – they continue to impress me every day.” Parsons is the Sr. Advisor of Providence Equity and Chairman of the boards of the Apollo Theater and the Jazz Foundation of America. Smalls, a staple on the New York City hospitality scene, has a legendary history of catering to the palates of the city’s movers and shakers. Their restaurants, The Cecil and Minton’s, were inspired by Smalls' travel and study of the African Diaspora, offering a global adventure in tastes and flavors as diverse and dynamic as the Harlem community in which they reside.
The C-CAP Benefit is open to the public. Tickets for general admission are $550 (limited availability); Tickets for VIP admission are $700 and $1,000. To purchase tickets, please visit http:// ccapbenefit2015.bpt.me. For more information about the event and sponsorship opportunities, call 212-9747111 or visit www.ccapinc.org. 2015 C-CAP BENEFIT CHEF LIST • CHEF CHAIR, MARCUS SAMUELSSON • Chef Philip DeMaiolo Abigail Kirsch • Chef Jason Weiner Almond • Chef Christian Pratsch Asiate • Chef Jonathan Waxman Barbuto • Chef Markus Glocker Bâtard • Chef Philippe Bertineau Benoit • Chef Bryce Shuman Betony • Chef Dan Barber Blue Hill New York • Chef Thiago Silva* Catch • Chef Alexander Smalls & Chef JJ Johnson The Cecil • Chef Sean Quinn* Chadwick’s • Chef Brandon Kida Clement at the Peninsula • Chef Daniel Boulud Daniel
continued on page 85
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// Q&A
EXCLUSIVE FOODSERVICE INTERVIEWS
Martha Stewart,
Founder of Martha Stewart Living Omnimedia Martha Stewart is an American businesswoman, writer, and television personality. As founder of Martha Stewart Living Omnimedia, she has gained success through a variety of business ventures. TFS visited with the icon at the recent Tri-State Foodservice Show in New Jersey.
S
tewart rose to prominence as the author of over 130 books on cooking, entertaining and decorating. She has come to be known and revered for her advice on living well, and beautifully. As many homemakers think when starting out on a project, "What would Martha do?"
Everyone knows you as a leader in design and style, but you started out as a babysitter for the New York Yankees. That's right. It was one of my many jobs in junior high and high school. I happened to be in a community in Englewood, NJ, close to Yankee Stadium, and so one of my friends got the gig and we all joined in. I mostly babysat for Yogi Berra's kids, and Gil MCDougla's kids. Looking at entrepreneurial style, what’s different today? What makes an entrepreneur successful today? How has it evolved through the years? It hasn’t changed at all. Its just now, what field are you in, what are you doing, is that going to make a big difference or a modest difference? The people who make the big differences are the Zuckerbergs, the Google guys, those are the transformative differences. I’m transformative but not in a monster way. I help American homemakers in a very large way and transform their opinion of themselves, that homemaking is good and can be beautiful. It’s important but it's just advice. it's not like making up a word.
Is there any style left in the world today? Of course. It's everywhere. There are wonderful designers, wonderful style. There's certainly a lot of innovation going on in food -- the more, in my opinion, the better! Mass food merchants like a Chipotle has really turned the world of fast food topsy-turvy, and now everyone else is following, too, because they have captured a huge, huge portion of the marketplace. What did they do to accomplish that? They made sense. They care about people’s health and they make a big point of it. They care where their food comes from and where their ingredients are made and how they’re made and how the animals they serve are
raised. All of that to me makes a huge difference in the way people eat.
Martha Stewart is an American businesswoman, writer, and television personality. As founder of Martha Stewart Living Omnimedia, she has gained success through a variety of business ventures
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You're best known as building an iconic brand. What advice do you have for aspiring entrepreneurs? Work, work, work, work and work. Be creative. Follow your instincts. Make sure you’re satisfying the needs and wants of the people. How do you read the needs and wants of the people?
You have to know. You're the entrepreneur. You have to figure it out. What's new, different, transformative, clever, useful, practical? It's all part of the program. Is it always about building a better mousetrap? No, you can alter or fix something that is already there. But if it's better, more useful, and more people can use it, obviously it will be successful. You are a prolific writer, with many, many books under your belt. What role does book-writing fill for you? Books are very important, because they are not only important in the U.S., but my books are published in many other places, too. They establish great credibility for a brand like mine -- recipes that are well-tested, they work perfectly, nobody makes
any mistakes, advice and how-to's in other areas like weddings and wedding cakes and gardening and homemaking. All those things are very important to the table of living. I've stuck to living but it ‘s a very, very expansive subject matter. Are printed books going to continue? They are challenged in terms of the digitization of printed words, but people still like opening a book, looking at picture books, pictures in a magazine or book format. But we ‘re going to run out of trees and we're going to run out of paper, run out of a lot of things and if we can improve the appearance of the books on the computer screen or iPad screen, then I think we will have a digital future. But it's just taking much longer than we thought. When we first set up our lifestyle digital magazine on the iPad
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2 1/2 years ago, we had to work really hard. We had to learn Adobe and apple. The only place you could see it was on the Hearst website! And that was a long time ago. The first year we got up to 4.9% of our subscribers to subscribe to digital, and we thought, the next year it will be 9. We never got to 9. It hovers around 4 or 5%. It's still slow, even with the latest generation of software tools. What advice do you have for restaurateurs wanting to run a successful restaurant? Restaurants, the good ones, for the most part, are paying attention to more healthy ingredients, more healthy foods, slightly smaller portions. Better-prepared foods. Thank God for former NYC mayor Michael Bloomberg and his push to get trans fats and sugars out of our diet. Yes,
the soda ban was overturned in court but these are very important steps in the right direction for being a healthier populace. We’re sick, we’re fat, we have a lot of problems and good food in restaurants may help us begin to solve that. Can cooking be taught, or is it Godgiven? You can teach a lot. I think the stars are born. How can your new book, One Pot, 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot and More, help restaurateurs? When you leave the restaurant, you just want to go home. You're really tired and want to go home, and make something delicious in a short period of time in one pot. These are all great recipes. This is for you.
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// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
The Connecticut Restaurant Association (CRA) Returns To Mohegan Sun For Annual Salute To Excellence Awards Dinner The event was highlighted by Geno Auriemma keynote. In addition to leading the University of Connecticut Lady Huskies to nine national titles, Auriemma has opened a pair of Connecticut eateries.
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he coach’s portfolio includes Geno's Fast Break Grill at Mohegan Sun and his Italian restaurant: Geno's Grille in Storrs. The Master of Ceremonies for the annual; event was The Honorable Larry Cafero, State Representative, CT General Assembly. Cafero is a previous winner of the CRA “Friend of the Industry Award” recipient. State Sen. John McKinney received the 2014 Friend of the Industry winner. The CRA honored James Martin of 85 Main in Putnam as the 2014 Restaurateur of the Year. Martin is the
Amanda Pekar, Portfolio Manager, Patrón Spirits CDI; Edgar Garcia, Chief Operating Officer and Chief Financial Officer, CDI; and Brian Albenze, President, CDI. CDI sponsored the 2014 Mixologist of the Year award
Chef/Owner/General Manager of 85 Main, which he opened in June 2005, partnering with Barry and Brian Jessurun of The Vanilla Bean Café. James is an accomplished self-taught chef with a career full of highlights. In 1999, James helped open The Back Eddy, a 250-seat restaurant with two -time James Beard Award recipient Boston Chef Chris Schlesinger. He moved on in 2002 to be the Chef/ Manager of The Vanilla Bean Café
in Pomfret, CT. before opening 85 Main in 2005, setting a new standard of excellence in the “Quiet Corner.” With James at the helm, 85 Main has earned the support of its small-town community and beyond, becoming a catalyst in the revitalization of Downtown Putnam as a cultural and culinary destination. The much anticipated honor for Chef of the Year went to Restaurant Bricco's Tyler Anderson. Celebrat-
The Annual Salute to Excellence's keynote speaker, Geno Auriemma, during his speech
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ing Tyler Anderson’s local, seasonally inspired cuisine, a food writer once wrote that the chef cooked “from the ground up.” He respects and supports Connecticut’s farmers and artisan food producers, believing that locally — and lovingly– raised ingredients play an essential role in his kitchen. In his hands, the freshness factor elevates Millwright’s regional New England menu, rooted in tradition but updated for a modern audience. A California native, Tyler started working in kitchens at the age of 16. And he never left. He credits his work with such notable chefs such as Charlie Trotter, Sarah Stegner and George Bumbaris of Prairie Grass Café and Chicago’s Ritz Carlton as influencing his culinary style. While at the Dining Room at The Ritz Carlton, Chicago, the restaurant was awarded the highest Zagat rating in America, and received a Mobil Five‐Star rating. The former Chopped/ TV winner drew similar attention to the restaurants at two Rock Resort properties – the Equinox in Manchester, Vermont,
(L) Phil Barnett, Chairman of the Board of Directors of the CRA and Partner in the Hartford Restaurant Group, (C) James Martin of 85 Main in Putnam and 2014 Restaurateur of the Year and (R) Nicole Griffin, Executive Director of the CRA.
and the Arrabelle in Vail, Coloradowhere he was executive chef and food and beverage director. More recently, Tyler gained numerous accolades for his inspired spin on regional New England fare at Pip’s at the Copper Beech Inn, a Four Diamond and Wine star. Derek Vitale of Max's Oyster Bar in West Hartford was named mixologist of the year. The Cialfi Family's Peppercorn's in Hartford was inducted into the 2014 Hospitality Hall of Fame. The Cialfi family story is one of great irony. The two Cialfi brothers reversed the path set down by their parents, returning to Italy to visit, to live and to learn. Both Sal and Dino got their restaurant education by working for an uncle in Rome. In 1984, the brothers moved to Rome to open their first restaurant, the original Piccolo Arancio (“little orange''). Five years later, with sparkling reviews and a thriving business, the brothers closed the restaurant and returned to Connecticut. They bought Peppercorn's Grill and began again, swiftly developing a loyal following for their creative Italian cuisine. Others receiving awards were Falvey Linen, Vendor of the Year; Lenny's Indian Head, Branford, Hospitality Hall of Fame; A Thyme To Cook, North Stonington, Caterer of the Year; Nancy Tighe, Fresh Salt, Saybrook Point Inn, Old Saybrook, Server of the Year and Dog Watch Café, Stonington, Casual Restaurant of the Year. The mission of the CRA is to serve as the voice of Connecticut’s Restaurants in Advocacy, Education and Awareness. The Middeltown based association is affiliated with the National Restaurant Association and is Connecticut’s only not-for-profit representing the state’s restaurant industry. The CRA annual awards dinner
brought together many of the Nutmeg State's top restaurateurs including Bob Cooke of Max’s Oyster Bar, the Oyster Club in Mystic Mark Signor and Dan Meiser, Mike Moreau of Integrated Employer. The CRA Founded in 1973, is affiliated with the National Restaurant Association and is dedicated to advancing the hospitality industry in
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Connecticut. Sponsored by its members' dues and partners in the industry, the CRA works with the state legislature to ensure strong representation of the hospitality sector. Members receive other benefits as well; whether it’s music licensing or legal consultation, in addition to more common services like credit car and payroll processing, the CRA makes
sure membership is always a valuable investment. By maintaining a strong presence in the state capitol, the CRA is in a position to advocate for legislation which benefits the restaurant industry and its members.
// SCOOP Inside Ralph Lauren’s First Restaurant In New York City Scoop says after wowing New York City with its first Polo flagship, Ralph Lauren is all set to open its first New York restaurant. Located close to the brand’s Midtown flagship store, the new Polo Bar by the American designer will open its doors on 1 East 55th Street and Fifth Avenue. The Polo Bar sports club-like ambiance glows with amber light and is dense with equestrian paintings and trophies, rendering a country club like feeling. Intending to satiate the American taste buds, Polo Bar will serve burgers, steaks, corned beef sandwiches, crab cakes and cater to about 180 diners at one go. The 75-year-old designer-turned-restaurateur sums up the offerings by stating, “The food you’re going to come here for is really the best I can do. It’s not about a fancy chef.”
INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE
Located close to the brand’s Midtown flagship store, the new Polo Bar by the American designer will open its doors on 1 East 55th Street and Fifth Avenue.
Encapsulating his ideas and ethos in shaping up his latest American eatery, Ralph Lauren stated, “It’s tradition with flair. It’s not just tradition.” He also added, “I’m about longevity, I’m about timeless. It was not my idea to be trendy. I don’t want to be
Located close to the brand’s Midtown flagship store, the new Polo Bar by the American designer will open its doors on 1 East 55th Street and Fifth Avenue.
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the hot restaurant. I want to be the restaurant you want to go to twice a week.” He also asserted that the Polo Bar would not be a formal restaurant and hinted that he might not even turn a diner away if he shows up in a t-shirt and shorts. Though it’s his first in New York City, Mr. Lauren has already got people eating up his sleeve by opening Ralph Lauren restaurant next to the brand’s Chicago flagship on Michigan Avenue. He has also got the Parisians drooling at his eatery on Boulevard Saint-Germain. However New Yorkers have already got a taste of his style and flavour with the opening of Ralph Lauren Coffee on the second floor of the Fifth Avenue flagship store.
Penn State Launches National Search For School Of Hospitality Director Scoop hears that Penn State’s School of Hospitality Management (SHM) has launched a national search for a new director, as current Director John O’Neill will lead the school’s new Center for Hospitality Real Estate Strategy starting in July. The search committee, led by Dennis Shea, associate dean for undergraduate programs and outreach in College of Health and Human Development is looking for someone “who has the passion to build on the outstanding foundation provided in SHM, one of the best hospitality management programs in the world; can develop a common vision for the future of education, research and outreach in this field; and can bring faculty, students, staff, alumni and industry partners together to collaborate on creative and innovative programs.” To continue SHM’s success, the new director will be responsible for providing leadership in all of
Scoop hears that Penn State’s School of Hospitality Management (SHM) has launched a national search for a new director, as current Director John O’Neill will lead the school’s new Center for Hospitality Real Estate Strategy starting in July.
the school’s activities including undergraduate and graduate education, curriculum innovation, research, outreach, global programs, faculty and staff recruitment and development, relationships with alumni, donors and industry partners, and maintaining partnerships with Penn State’s departments of hospitality services, and housing and food services. “The School of Hospitality Management's search committee, chaired by Associate Dean Dennis Shea, is working hard to identify a new director for the school who will advance the school's progress, which has achieved tremendous momentum in recent years,” said Ann C. Crouter, Raymond E. and Eric Stuart Schultz Dean of the College of Health and Human Development. With a new director, Penn State is eager to continue the growth that O’Neill facilitated. During his four years of leadership, O’Neill achieved
Scoop hears that Penn State’s School of Hospitality Management (SHM) has launched a national search for a new director, as current Director John O’Neill will lead the school’s new Center for
John O'Neill, has done an outstanding job. When he passes the leadership baton to a new director, he will embark on an exciting new initiative for the school – the Center for Hospitality Real Estate Strategy, which will deepen and enrich our curriculum, research and outreach activities in that important area.”
Irish Business Association Donates Food To Community Food Bank Of New Jersey Scoop hears that The Community Food Bank of New Jersey recently re-
Hospitality Real Estate Strategy starting in July.
many accomplishments, including leading upgrades to the interior and exterior of the Mateer Building and student-run restaurant Café Laura; instituting curricular improvements in the areas of lodging, food and beverage, gaming operations, entrepreneurship, and technology, including social media; forming an advisory board of industry executives; reinvigorating the Conti Professorship series; adding new executive seminars; and adding new student trips into the hospitality field where students visit corporate headquarters and meet with CEOs.“There are so many strengths to build on – our popularity with today's undergraduates, the school's cadre of superb faculty who bring a unique blend of research and industry expertise to their educational mission, recent investments in the school's infrastructure such as the renovation of Café Laura, and the strong bonds the school enjoys with its active and engaged alumni group,” Crouter said. “Our current director,
(L to R) Tim Vogel, director of food sourcing at the Community Food Bank of New Jersey with Irish Business Association members Stephen Flood of Scomage Information Services and Brian Reilly of Centric Benefits.
ceived a generous donation of food collected by the Irish Business Association. Brian Reilly of Centric Benefits and Stephen Flood of Scomage Information Services made the presentation during the IBA’s annual holiday party held in Clark. The Irish Business Association is a business and professional association affiliated with the Gateway Chamber of Commerce. The Community Food Bank of New Jersey distributes more than 40 million pounds of food per year through non-profit program affiliations and feeds 900,000 hungry people in 18 New Jersey counties. The organiza-
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tion operates from a 285,000 square foot facility in Hillside, NJ. Tim Vogel, the director of food sourcing for the Community Food Bank, said that donations are always welcome and that volunteers also are needed.
out into media (as with Chang’s food magazine, Lucky Peach) or merchandising (Stewart, who started in media, also offers the Martha Stewart Home Collection through Macy’s). Still, this shift seems more important than
NYC Tech Start Up Inks Pact With Chang Scoop notes that David Chang – the wildly popular celebrity chef behind Momofuku – moved into the world of tech. He’s elected to become the “Chief Culinary Officer” for the new food delivery app, Maple, which will launch in New York City shortly. Maple will feature an exclusive menu created by Chang, with seasonal dishes rotating in and out of the menu every day. Chang will also recruit other top NYC chefs to serve on Maple’s Culinary Board of Directors. As proud New Yorkers and evangelists of New York City tech, we’re supremely excited by this news. Any New Yorker who’s ever stood in line for pork buns at Momofuku Noodle Bar – or just heard a friend sing the praises of the crack pie at Milk Bar – will be rightfully thrilled at the prospect of having Chang’s food delivered right to their living room, or (ahem) to their desk at work. It’s worth noting that Chang is not the only celebrity to decide that his future lies in the tech world. Lifestyle media giant Martha Stewart has decided to mentor young entrepreneurs with the American Made program, selecting specific craftspeople and making their products available through the web. Snoop Dogg and Jared Leto are major investors in Reddit. Actress, Jessica Alba has persuaded VCs to invest in her e-commerce start-up The Honest Company, which is currently worth nearly $1 billion. Celebrities create new revenue streams all the time, whether that means branching
Lifestyle media giant Martha Stewart has decided to mentor young entrepreneurs with the American Made program, selecting specific craftspeople and making their products available through the web.
the launch of a celebrity perfume or lifestyle newsletter. Celebrities aren’t just branching out into tech; tech is the new celebrity. Tech is our new celebrity. And the people behind the scenes, who make that tech – not just David Chang or Jessica Alba, but the developers and executives who do the actual work of building their new technological platforms – are some of the most sought-after and relevant people working today. Are we moving toward a future where the names of David Chang’s engineers are just as important as Chang’s? Where the CTO of a hot new start-up commands just as much attention as a pop star
with a breakthrough single? Let’s not get ahead of ourselves just yet. Still, tech stars are increasingly becoming stars for the culture in general. And it wouldn’t be at all bad to see them get recognition for the future they’re building every day.
Celebrity Chef Buddy Valastro To Open Bakery At Mohegan Sun Scoop says celebrity chef, baker, author and TV reality show host Buddy Valastro has announced he will open
“I'm thrilled to bring Carlo's Bakery to Mohegan Sun,” said Valastro who runs the well-known New Jersey-based family business and also stars in the TLC series Cake Boss and Next Great Baker.
one of his famed Carlo's Bakery at Mohegan Sun in 2015. The location is the first in New England for the bakery made famous on television's TLC Network. “I'm thrilled to bring Carlo's Bakery to Mohegan Sun,” said Valastro who runs the well-known New Jersey-based family business and also stars in the TLC series Cake Boss and Next Great Baker. "This is a destination for fun and food and we can't wait to be a part of the famiglia,” said Valastro. The bakery has seven other active locations including its flagship store in Hoboken, NJ and other locations in Ridgewood, Westfield, Red
Bank, Marlton, and Morristown, NJ and Las Vegas, NV. Valastro and his wife have been featured guests at several special events at Mohegan Sun in recent years. “We are excited to welcome Buddy and the whole Carlo’s Bakery team to our Mohegan Sun family,” said Bobby Soper, President and CEO for Mohegan Sun. “We have worked with Buddy a number of times at our various properties and cannot wait to have this up and running.” The 3,200-square-foot bakery will be located in the Winter section of the Casino of the Earth and will offer all the famous Italian pastries and specialty cakes that originated in Hoboken. The opening is expected next month.
Diamonds Are A Girl's Best Friend At Upcoming IRFSNY Pastry Competition At Javits Scoop says the deadline to compete for the coveted title of Pastry Chef of the Year at Paris Gourmet's U.S. Pastry Competition is Friday, January 16. The theme of this year's competition is Diamonds are a Girl's Best Friend: Ladies Luxuries. This exciting event will take place at the International Restaurant & Foodservice Show of New York on Sunday, March 8 from 10:00 am until 5:00 pm, with the awards ceremony at 4:00 pm. All attendees to the trade show, taking place at the Jacob Javits Convention Center, will be invited to view the dazzling showpieces throughout the duration of the event. Pastry chefs with more than three years experience must submit an original recipe using Cacao Noel Chocolate and Ravifruit fruit puree; a chocolate bonbon recipe; and a recipe for a plated dessert. Each participating chef will also submit a chocolate showpiece which relates to the theme of Diamonds are a Girl's Best Friend and will be judged on the use of chocolate/sugar, visual appeal, artistic presentation, technique and originality, and successful theme
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Scoop says celebrity chef, baker, author and TV reality show host Buddy Valastro has announced he will open one of his famed Carlo's Bakery at Mohegan Sun in 2015.
execution. Board members of the Societe Culinaire Philanthropique, one of the oldest and most prestigious chef associations in the world, will preside over the judging procedures. Contest awards will total over $10,000.00. "The Paris Gourmet U.S. Pastry Competition is one of the highlights of the International Restaurant Show; one that our attendees including restaurant owners and operators and members of the international press look forward to each year," said Ron Mathews, Industry Vice President for Urban Expositions Foodservice Events, producers of the event. "We are thrilled to be partnering with Paris Gourmet and invite the best and the brightest pastry chefs to submit an entry to participate." Registration is still open for this event. For official entry form and event information, contact Shirley Hall, Marketing Manager for Paris Gourmet at 1-800-727-8791 ext. 202 or email shirley@parisgourmet.com. The main sponsor of the event, Paris Gourmet, is a leading specialty food importer and distributor based in New Jersey sourcing products worldwide, including North America. Other sponsors include Cacao Noel Chocolate, Pastry 1 (pastry ingredients), Beurremont Butter, Gourmand and Maison de Choix. New products from the spon-
sors will be on display as well.
NYC’S EMM Group Set To Debut Catch Outpost In Dubai Scoop notes that a US-based seafood restaurant that is popular among celebrities including David Beckham, Jay-Z and Beyonce, have announced plans to open its first overseas venture in Dubai. EMM Group, one of New York’s leading restaurant firms, said it will initiate its global expansion with the opening of the first international outpost of the CATCH New York brand in Dubai in early 2015. The restaurant is set to open at The Fairmont on Sheikh Zayed Road in Dubai. The opening date has not yet been confirmed but it's expected to open late January or early February. The company, led by hospitality veterans Eugene Remm and Mark Birnbaum, has attracted a loyal following among A-List with its contemporary renditions of classic dishes executed by executive chef Hung Huynh, winner of the US cooking competition reality show Top Chef. Remm said: “We have nurtured CATCH New York and seen it grow into a brand that appeals to the contemporary diner in search of a complete dining experience.” "From the menu itself to the unique service style and the energy
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EMM Group, one of New York’s leading restaurant firms, said it will initiate its global expansion with the opening of the first international outpost of the CATCH New York brand in Dubai in early 2015.
that permeates the dining room, the brand is inherently global and we are thrilled to have the opportunity to enter the established Dubai hospitality market,” said EMM Group partner Eugene Remm.
// NEWS
FOOD MANUFACTURING
Growing Consumer Demand for Ethnic Foods Drives Kontos 2014 Success Consumers are embracing quality ethnic items that appeal to their desire for authentic and healthful foods.
K
ontos Foods, Inc., a manufacturer and distributor of traditional Greek and Mediterranean foods, re-
cently announced that 2014 was a banner year for the company, as it grew sales of its Kontos Flatbreads, Fillo-based products and dairy
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items such as Greek yogurt, Tzatziki sauce and Feta Cheese in the US, the Caribbean, Europe, and Asia. “Year-on-year, we are seeing
significant growth in demand for Greek and Mediterranean foods across several markets. For example, our low-carbohydrate, highprotein Greek Lifestyle Flatbread, has seen especially brisk demand, eclipsing our standard pita breads in some accounts,” said Steve Kontos, vice president and owner of Kontos Foods. “This year, we set out to grow our retail and foodservice business globally, and our efforts are paying off. We look forward to the year ahead and have plans for further expansion, both in markets mentioned, and in new markets.” As part of Kontos Foods’ effort to grow its export business, in 2014 the company increased expansion
As part of Kontos Foods’ effort to grow its export business, in 2014 the company increased expansion efforts in the Caribbean – including Bermuda, the Bahamas, Dominican Republic, and Puerto Rico. efforts in the Caribbean – including Bermuda, the Bahamas, Dominican Republic, and Puerto Rico – where Greek and Mediterranean foods have become increasingly popular in both retail stores and foodservice establishments. To expand awareness of Kontos Foods into other international markets, the company attended the SIAL Canada International Food & Beverage Tradeshow in Montréal and the Food & Hotel China (FHC) 2014 show in Shanghai China – exhibiting Kontos Flatbreads, Fillo and Kataifi products, Crepes, Baklava, Nut Rolls and more. Fillo pastries such as Kontos Baklava, Spanakopita and Tyropita were particularly well-received at both international and US trade shows. “Consumers everywhere are discovering the enjoyment and health benefits of the Mediterranean diet. Consumers are embracing quality ethnic items that appeal to their desire for authentic and healthful foods,” said Warren Stoll, marketing director of Kontos Foods.
Find Kontos Foods on Twitter @ KontosFoods, on Facebook atfacebook.com/Kontosfoods and on Pinterest at pinterest.com/kontosfoods Founded in 1987, Kontos Foods, Inc. is a Paterson, New Jersey-based provider of traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide. The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as nearly 50 varieties of multiethnic flatbreads. Kontos, which has over 225 employees and was founded by Evripides (Evris) Kontos with his son Steven, together bring over 100 years’ experience in the premium food industry. The company’s bread and Fillo products are made in the USA.
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// NEWS
CHEFS
The World’s Most Powerful Chef Sets Sights on NYC
nothing is beyond politics anymore in Washington — even the guy who cooks the president’s dinner. While Kass cooked for the first family, executive chef Cristeta Comerford, who has held that post since 2005, handled formal White House entertaining.
When Sam Kass leaves Washington after six years as a high-energy and, at times, divisive White House chef, his successor probably won’t inherit three titles, two offices and an extraordinary bond with the first family. The position “has become politicized,” he said.
B
ut his replacement will still need to be ready for a political fight. The Obama administration is set to lose its behind-the-scenes food policy general at the end of the month, right as a Republican Congress plans an assault on much of first lady Michelle Obama’s healthy eating agenda. Kass isn’t just the most powerful White House chef in history, he has turned his gig into a political juggernaut, driving the administration’s aggressive food platform, from school lunch reform to mandatory nationwide calorie labeling and banning trans fat. But Republicans see much of that agenda as nanny-state overreach that needs to be reined in — and they are about to pull hard. Already last month, Republicans scored a modest win by getting language into the year-end spending bill that loosens requirements for whole grains in meals for struggling schools and freezes current sodium limits, but it’s just the opening salvo in a long war to come when the GOP takes control of the Senate. Republicans have their eyes on relaxing the standards when the law is up for reauthorization next year and
“But the position of the chef at the White House is a reflection of what’s already going on in the country. There’s a lot more awareness of food now than there’s ever been.”
Kass isn’t just the most powerful White House chef in history, he has turned his gig into a political juggernaut, driving the administration’s aggressive food platform, from school lunch reform to mandatory nationwide calorie labeling and banning trans fat.
undoing some of the calorie labeling rules set to hit restaurants, movie theaters, grocery stores and vending machines. Kass has long led the administration’s policy offense and the political defense, but he recently announced he is moving to New York City to be with his wife, New York-based MSNBC host Alex Wagner, whom he married in August. Many now wonder who, if anyone, could fill the unique position he held.
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“Over the years, Sam has grown from a close friend to a critical member of my team,” said President Barack Obama when the White House announced Kass’ departure. Now when people think of the White House chef, the vision goes beyond someone who cooks grand State Dinners for kings and presidents to someone who tells us to eat our spinach and reminds us how much sugar is in our Lucky Charms. Kass’ work showed that virtually
“From constructing our Kitchen Garden to brewing our own Honey Brown Ale, Sam has left an indelible mark on the White House,” Obama said. Walter Scheib, who served as executive chef at the White House for both the Bill Clinton and George W. Bush administrations, said he could not recall a chef even close to as involved in policy as Kass is, but he quickly noted there hasn’t been a first lady so interested in food policy, either. The position “has become politicized,” he said. “But the position of the chef at the White House is a reflection of what’s already going on in the country. There’s a lot more awareness of food now than there’s
ever been.” Laura Bush and Hillary Clinton cared deeply about healthy eating, he said, they just weren’t nearly as vocal and public about it. “The American public thinks of Kass with his chefs’ whites on, but those of us in food policy think of him in a suit and tie working on food policy,” said Margo Wootan, director of nutrition policy at the Center for Science in the Public Interest. Wootan said she sometimes had policy calls with Kass while he was cooking dinner for the first family. “There’s never been an administration that has cared as much or put as much attention toward nutrition, ever. And there’s never been as senior a staffer or as influential a staffer as Sam has been in nutritional policy.”
Kass’ climb to de facto food policy czar was swift. He went from his initial post as assistant White House chef, when he followed the Obamas in 2009 from Chicago to Washington, to add the title of food initiative coordinator. He eventually was named executive director of the first lady’s Let’s Move! campaign and the firstever senior policy adviser on nutrition, all while continuing to cook for the first family several nights a week. Regardless of the title he held, agencies and interest groups saw him as the administration’s point person on food policy. “Sam really is irreplaceable,” said Sean McBride, founder of DSM Strategic Communications & Consulting, who previously worked with the
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administration on behalf of the food industry while at the Grocery Manufacturers Association. McBride said he thinks it will be next to impossible to replicate Sam’s role, largely because he had a close personal relationship with both the president and first lady and learned to navigate the politics of policymaking from “being in the trenches.” “He could be a reasonable friend or a formidable foe,” recalled McBride. “I think he and the administration used both of those stances, depending on what the situation called for.” Kass’ influence and ideas extended far beyond nutrition. He brokered commitments from the private sector to market more fruits and veggies to kids, with the help of Sesame
Street characters. He weighed in on messaging around the approval of new GMO crops, on the FDA’s strategy to limit antibiotic drug use in meat production and the promotion of local food and regional food systems at the USDA. With the first lady keenly interested in promoting healthier food, the White House has been very hands on in developing a number of sweeping policies and no detail is too small. When FDA was working to update the iconic Nutrition Facts label, something that had been in the works for a decade, the Bostonbased graphic designer on the project would get pulled out of meetings
continued on page 84
// INDUSTRY PERSPECTIVE
WITH FRED SAMPSON
Just One Time Author’s note: Most of my observations deal with the food service industry. This article does not. Since the government and various agencies do impact our industry in many ways, I think that how the elective process is conducted is important. Its results affect all of us. Thus, the following comments.
Fred G. Sampson,
President of Sampson Consulting, Inc. fredgsampson@juno.com
of the president of the United States. I get a lump in my throat just saying that. I’m in awe of many of those who have traveled this same road and served with distinction and honor. Should I be successful in this quest,
dent. Does it surprise you to hear me say that? Well, that is the type of campaign I will run. I will not dwell on the negatives, not only because they demean both of us but because they are, in my opinion, an insult to you,
I
n a few months the 2016 campaign for U.S. president will begin—whether or not you are prepared or even want to think about it. Why am I bringing this to your attention? Because I want to remind you about what we recently went through during the campaign of 2014 while it is still somewhat fresh in your mind. My comments are not aimed at either political party or their candidates, but rather at the manner in which campaigns are conducted. It is in this spirit that I’m offering this “political fantasy.” I’m totally aware of the fact that it won’t or can’t happen, but that doesn’t mean it shouldn’t happen. Wouldn’t you just one time like to witness and participate in a civil and intelligent campaign? After all, we are electing the most powerful leader in the free world! Suppose one of the candidates would begin his or her campaign with the following statement. “Good evening. My name is Tom/ Jane Smith, and I’m seeking the office
In a few months the 2016 campaign for U.S. president will begin—whether or not you are prepared or even want to think about it. Why am I bringing this to your attention? Because I want to remind you about what we recently went through during the campaign of 2014 while it is still somewhat fresh in your mind.
I pray that I can emulate their contributions to this great country. “As you know, my opponent, Bill/ Mary Jones, is also seeking this high honor, and let me at the outset say he/ she is eminently qualified to be presi-
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the voters. I will lay out my hopes and aspirations, the direction that today’s world requires we take in order to maintain our security and prosperity, while always keeping in mind that our greatest special interest group is
you, the people … all of you. “I will make every attempt to appoint individuals of solid character to assist me in fine-tuning those programs that are serving the people well, and develop with Congress those programs that the times and circumstances require. I’m mindful that our system of government works better when the executive and legislative branches form the type of partnership that our founding fathers visualized, maybe not always agreeing, but always treating each other with respect and understanding. I promise you I will make every effort to bring back civility to the halls of government. “In closing, let me say I want to be your president, and I know my opponent feels that he/she can do a better job. If he/she doesn’t, they should not be running. I repeat, I will stay the course. Let us have debates that, as Mr. Webster once said, ‘are discussions of opposing reason’ and not a joint press conference. In the final analysis, it is your decision, and I have every reason to believe that whomever you choose will do his or her best and have your support as he or she takes on this awesome task of serving as president of the United States. Thank you. Good night, and God bless America.” On a more serious note, we must find a way of having more of our eligible voters exercise that right. The 2014 midterm election had the smallest turnout since 1954. We have had four wars since that time, and thousands have fought to make sure we can vote. Let’s not let them down. Comments may be sent to fredgsampson@juno.com.
3642
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// LITTLE M. TUCKER
WITH MORGAN TUCKER
Are We Out Of The Woods? So what if places are
As we enter the start of a new year, we make personal resolutions about our health and happiness. Here are my pledges for 2015… of which I consider to be both very healthy and extremely personal.
changing their décor and lighting and making purchasing decisions to garner social media attention? Who cares if
T
oday, natural resources continue to dwindle, technology usurps human contact, and very little is left to the imagination. So what if places are changing their décor and lighting and making purchasing decisions to garner social media attention? Who cares if we live in an age where everything is documented and we may have forgotten how to truly feel first when consuming pretty much anything? I do. And so should you. I hope you choose to join me in this New Year to shift focus to what’s truly important, and begin to over prepare for the future.
KNOW MY FARMER Knowing about the natural world allows us to appreciate its true value. More and more, chefs are acting locally, infusing neighborhood into their properties, and asking their customers to be a part of something larger than just consuming food and paying a bill. Understanding where your food comes from is the first step in becoming more sustainable. The best thing we can do for the future of our planet is to work within the constraints of nature and partner with our chefs and farmers. For years we have learned about energy efficient foodservice equipment, now take it one step further. Support establishments that sup-
we live in an age where everything is documented and we may have forgotten
Morgan Tucker, M. Tucker
how to truly feel first when
m p t u c ke r @ m t u c ke r.c o m
consuming pretty much anything? I do. And so should you.
port the local movement and buy from vendors and manufacturers who share this vision.
MADE IN THE USA Many of our partners are manufacturing in America again. Open up The Foodservice Equipment and Supplies NAFEM Show Planning Guide and you will find many companies proudly boasting about this certification. Be a patriotic American and stand with this market position.
THINK OUTSIDE THE BOX Listen to your customers and create unique moments together. Andre Balazs, one of my favorite customers, is renowned for his ability to carve hospitality out of apparently inhospitable spaces. He continues to think outside the box. Likewise, our suppliers are creating new products and partnering with new factories at a staggering
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rate giving us access to more collections than ever before. Explore how they can integrate into your portfolio. Every manufacturer’s catalog is bigger than ever. Take advantage of the multitude of new resources available and set yourself apart. “There’s always one more way to do something - your way.” –Waylon Jennings.
BE A PARTNER Visit your vendors, their distribution centers, and their factories. When you truly believe in a product and understand its history and the people who produce it, you are better equipped to sell it. Partner with brands that speak to your vision and use social media to
develop these ventures. In this, the NAFEM preview issue, we are reminded that knowledge is paramount. A sense of continuity and history is commanding and invaluable. And being present makes life personal. So as I over prepare for Ambiente in Frankfurt, and then head to Anaheim California for The NAFEM Show 2015 in search of more great trends with great friends, I remind myself that sometimes looking as far away as we can is just a way of ignoring what’s in front of us. The New Year is here, and it’s going to be inspiring if we allow it to teach us. I hope you will join me in caring about relationships with the humans we work with and the earth we live on. In 2015, let’s be creative, kind, and mindful. For more with Morgan, visit her website www.littlemtucker.com
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// INSURANCE
FIORITO ON INSURANCE
The Power of Engagement: Educating Employees About Their Benefits Can Maximize Your Bottom Line Restaurants and food service businesses have traditionally been known for hiring high school and college students. Today, there is a shift in this demographic and restaurants are frequently staffed by adults who join the industry in their late twenties, early thirties, and beyond. This impacts the importance of health care and other benefits, when restaurant candidates are choosing an employer.
Bob Fiorito, Vice President of Business Development at Hub International Robert.Fiorito@ hubinternational.com
A
well-thought out employee benefits program has a positive correlation to job satisfaction and company loyalty. In fact, according to the 2014 Aflac WorkForces Report, 80 percent of employees agree that a well-communicated benefits package would make them less likely to leave their jobs. The report studies the impact health care reform is having in the workplace, the growing importance of voluntary benefits to workers, as well as the correlation between good benefits and business success. Typically, though, employers don't take the time to educate employees about their benefits or they only do so around the annual renewal date, which often sends the message to workers that employers are going
to cut benefits, while increasing the cost of their existing plan. One of the best ways to open the lines of communication during this time of fewer financial resources is to offer voluntary benefits. At little to no extra costs to the employer, voluntary benefits like life insurance, critical and disability insurance, accident insurance, a health and wellness program and auto/ homeowners insurance, are offered to employees by outside vendors at a discounted rate because of the volume of potential customers provided by the employer, resulting in a winwin situation for all. Once you've got the attention of employees in a positive way through the engagement of voluntary benefits, it's time to create a three to five year strategic plan - a road map for benefits communication. Creating A Road Map To Effective Benefits Communication This road map will detail all the current and future changes to benefits, corporate compliance require-
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ments and an explanation of why the company is making certain choices. All three to five year strategic plans should be communicated in a variety of ways to both ensure that information can be understood by all, regardless of language barriers and learning styles, but also so that employees don't miss any important information. The three to five year strategic communications plan should include following avenues of communication: Email - primary way of employee/ employer communication these days, but should only be used in conjunction with at least one other form from the list Print materials - brochures and flyers can promote voluntary benefits and a more in-depth explanation of plans Face-to-Face voluntary discussion - can be both impromptu and pre-planned Group meetings - can break out by employee department or specific benefits
Intranet - a forum for continuous flow of discussion, whether around blog posts or enrollment announcements Video - ideal for large gatherings, can be subsequently posted on the Intranet for increased exposure Avatars - these will talk employees through the decision making process and are ideal for annual benefits plans, like medical and dental Bringing employees into the process will help them understand where the company is headed and why it's going there. Instead of feeling like an outsider or behind the process, this type of employee engagement can be a differentiator when it comes to lower turnover, increased employee morale and an overall better place to work. Bottom line, find a trusted advisor; work together to develop a strategy and come up with a viable solution before it’s too late! An experienced and knowledgeable advisor will not only ensure that your business is compliant with reform, but will most importantly discuss a strategy to avoid any negative impact of this legislation on your business. Robert Fiorito, serves as Vice President, HUB International Northeast., where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth" dining establishments. For more information, please visit www.hubfiorito.com
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// NEWS
GROWTH
The Roscoe NY Beer Company Takes Another Step Forward The Roscoe NY Beer Co., creators of the Trout Town™ Hand Crafted Beer brand, team up with local, family owned and operated Dutchess Beer Distributors and Dana Distributors to the joy of beer lovers in the Hudson Valley.
T
he three companies formed a natural partnership to distribute the superior Trout Town™ Hand Crafted
Beer brand. Dutchess and Dana will be putting the Trout Town Hand Crafted Beers into stores, restaurants, bars and beverage centers throughout the Hudson Valley. “Hardworking people
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making hand crafted beer for the region's hard working people," says RNYBC Marketing Director Shannon “Birdie” Feeney. “These relationships fit well with the mission of the Ros-
coe NY Beer Co. – that is to support the local economy by providing good products and good opportunities for all involved with the organization.” “We are very excited about our new partnerships with both Dana and Dutchess Distributors. We strongly feel that together we can continue pushing forward into new territories while strengthening our distribution in our current areas,” states Joshua Hughes, Brewer and Director of Operations for The Roscoe NY Beer Co. “Together we can continue to strengthen an already booming local craft beer industry. Our customers and fans are excited and they have been the push behind our brand to build these new distributor relationships." “Dutchess Beer is extremely excited
to add the Roscoe NY Beer Co. into our portfolio. Roscoe adds a touch of the Hudson Valley into our locally owned business,” states Dutchess Beer Distributors Tyler Cappillino. “We look forward to our partnership together and are expecting a great response from our customers.” Dutchess Beer Distributors was founded in 1933 by Jack Jocias and covered Dutchess and Ulster counties. Dutchess Beer has two warehouses, one in Poughkeepsie and one in Kingston. Kingston’s warehouse was constructed in 1998 while Poughkeepsie was built in 1980 and added on to the building in 2004. They acquired Greene and Columbia counties in 1998 and now cover Dutchess, Ulster, Greene and Columbia counties. Dana Distributors, Inc. was founded by Frederick C. Dana, Sr. on October 26, 1970 and incorporated in Orange County, NY with Budweiser, Michelob and Piels franchises. They operated out of the old Sweeny Bottling Works building in Middletown, NY. Dana continued to grow and by 2002 they constructed a new 115,000 square foot facility located in Goshen, NY. Dana Distributers now covers Orange, Rockland and Sullivan Counties. Today Dana Distributors sells over three million cases annually. “As a local family business we are excited to partner with a brewery in our own backyard with a reputation like Roscoe NY Beer Co. has earned in their young existence,” says Dana Distributors Vice President Patrick English. All three companies are rooted here in the Hudson Valley and play important roles in their communities. The new partnership ensures many local hand crafted brew lovers in the Hudson Valley are able to obtain a great Hudson Valley beer. This announcement brings the Roscoe NY Beer Company’s products into the hands of three distribu-
Town Hand Crafted Beer distribution continues to grow, as does its craft beer offerings. In addition to their flagship brew, Trout Town American Amber Ale, they also now have their Rainbow Red Ale and Brown Ale that will also be available in bottles soon. Roscoe’s staple beers, as well as their several seasonal brews, can be found in their tasting room at 145 Rockland Road in Roscoe, sold in growlers, as well as on-tap at select local establishments. To get the most up-to-date information about the Roscoe NY Beer Company visit www.RoscoeBeerCompany.com or find them on Facebook and Twitter. All three companies are rooted here in the Hudson Valley and play important roles in their communities. The new partnership ensures many local hand crafted brew lovers in the Hudson Valley are able to obtain a great Hudson Valley beer.
The three companies formed a natural partnership to distribute the superior Trout Town™ Hand Crafted Beer brand. Dutchess and Dana will be putting the Trout Town Hand Crafted Beers into stores, restaurants, bars and beverages centers throughout the Hudson Valley.
tors within a matter of weeks. Back in October the craft beer company announced their partnership with Northern Eagle Distributors out of Oneonta NY. With an aggressive plan in place, the beer company’s Trout
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// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
NJRA Annual Awards Gala Sparkles With Success Snowflakes, lighted ice sculptures, frosty blue and white decorations and dozens of warm, sparkling candles were the backdrop for this year’s elegant New Jersey Restaurant Association’s 2014 Annual Awards Gala held at The Merion in Cinnaminson on December 1st.
T
he Awards Gala is considered the industry’s premier event and draws around 300 guests annually. The 2014 affair did not disappoint and lasted long into the evening while honoring four very special individuals in the state’s restaurant industry. The honorees included: Restaurateur of the Year: Edward Doherty, Founder of Doherty Industries Deborah Roy-Dowdell Lifetime Achievement Award: Harry Knowles, Founder of The Knowles Group Gold Plate Award: Robert Cooper, President of Chef’s International Gold Plate Award: Robert Scerbo, owner of The Exchange. Held for the first time in Burlington County and sponsored by RBC Wealth Management, the event was lavishly decorated and provided food beyond most attendee’s imaginations. Each guest was also given a commemorative journal of the evening and a gift bag stuffed with hot chocolate, peppermint tea, organic honey and pumpkin spice coffee compliments of NJRA members. “The Merion really out did itself,” said Marilou Halvorsen, president of
the New Jersey Restaurant Association regarding the venue that hosted the function, “People in our industry can have discerning eyes and taste buds when it comes to catered events, and The Merion passed with flying colors
and was very impressive.” Many other sponsors supported the special evening through customized event sponsorship packages. These included: Applebees, Landmark Hospitality, True & Associates, DiCarlo Food-
Recipients hold their awards at the 2014 NJRA Annual Awards Gala L-R: Nancy Laird, NJRA Chairwoman, Robert Scerbo Gold Plate Winner, Harry Knowles; Lifetime Achievement Award, Edward Doherty; Restaurateur of the Year, Robert Cooper; Gold Plate Award, and Marilou Halvorsen; NJRA President
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service, Ivey Barnum & O’Mara, LLC. Each honoree was personally announced and escorted into the awards ceremony by a previous winner in their category. The escorts also gave a short speech about the recipient and handed over the prestigious award. A silent auction was present and frequented by many guests. All proceeds from the auction items were donated and sold to support the New Jersey Restaurant Education Foundation, especially the hotly growing ProStart program, an annual competition where a management and culinary team is selected through a rigorous and competitive competition each January to represent the state in National ProStart
The Awards Gala is considered the industry’s premier event and draws around 300 guests annually.
Competition sponsored by the National Restaurant Association. Upon completion of dinner and the awards there was dancing and more drinks at an after party onsite. “Each year we strive to make the event more memorable and fun for guests,” said Halvorsen, “By adding a title sponsor like RBC Wealth Management and selecting a venue that is obviously an expert at hosting large upscale events, we were able to accomplish that goal. Needless to say, I’m looking forward to the challenges of 2015.”
// LIZ ON TABLETOP
TABLETOP SOLUTIONS
Reading the Glassware Marketplace
Y
ou've been following the glass market for food service a long time. How has it evolved? What glassware trends did you see in 2014? When I started in this business Libbey Glass ruled. They were the standard, and a distant second was Anchor Hocking, and to a lesser extent there was Indiana Glass. The standard wine glass was a #3764 8.5 oz red and # 3769 6.5 oz white. They were short, heavy, and had a green hue. Add a bead at the rim for added durability. Wine was poured close to the top of the glass. There was little “experience.” Wow, have things
Liz Weiss, President, H. Weiss LLC ewe i s s @ h we i s s . n e t
changed! Cardinal (Arc) entered the scene and changed the world of glass, especially for us in New York. Richard Raphael hit the streets and taught us how to sell glasses: how to sell glasses
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so restaurateurs could sell wine. Sell wine and increase profits. Sell wine that paired with food. And Cardinal allowed us to get those glasses easily to our customers.
How are glassware manufacturers responding to the needs you outline for them? The glory days of Wall Street followed behind closely: Martinis with lunch, and port for dessert. Champagne to celebrate the deal! The importance of the executive dining room for business entertainment, with budgets that allowed us to look at some of the retail outlets. Wall Street had the money to push us forward forcing us to look for the next best and finest product. To see clear glasses with thin stems and more sophisticated shapes that enhanced the wine experience, and the scotch experience, and now the tequila experience. The sparkly item on the table was
continued on page 83
// NEWS
CUSTOM FURNITURE SOLUTIONS
2015: The Finer Furnishings Success at the cash register in 2014 allows the smart bar owner to reinvest in the venue for 2015, and there's no better place to start than with your furniture design.
W
hen it comes to differentiating your venue from the competition, sometimes the numbers can be intimidating. After all, how do you separate yourself from the estimated 65,000 other establishments in America, where more than 360,000 employees work, and more importantly, where some 19 million customers go each year (all based on 2012 numbers collected by Statista.com). Yes, that’s 19 million people annually who go in and out of clubs and bars, taking in every little aspect in order to decided if they like and if they’ll be back and if they’ll bring their friends and if they’ll spend — get this — some $23 billion, as in the total revenue of the bar, tavern and nightclub industry in 2012, according to an industry report by IBISWorld. And if you want your venue to have a slice of that pie, you need to look sharp. As 2014 comes to an end, there’s no better time to consider where you should reinvest some of last year’s profits to ensure next year’s success. And in order to keep up with Jones’ — all 65,000 of them in the U.S. — you might want to consider putting some capital
towards your furniture design, aesthetics, and functionality. “As I tell our customers all the time — the investment they make in their furniture is going to pay itself off in the long run because their clients are going to see that it creates a great atmosphere for them which relates to more people visiting their establishment,” says Alexander Vays, Director of Operations for Modern Line Furniture (www.modernlinefurniture.com) in Rahway, New Jersey. With orders from nightclubs in all 50 states and beyond, Modern Line Furniture has been a leader in on-premise design and furnishing since opening its doors in 1999. As one of the nation’s leading providers of indoor and outdoor modern, modular, contemporary
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and custom made furniture providing exclusive styles in modern contemporary furniture at factory-direct pricing, Modern Line has captivated a nightlife market hungry for great design, functionality, and most of all, flexibility. “The modular components are really a big hit,” says Vays. “They add a lot of versatility. A special events company can basically use the same pieces to design an event for many different clients using the same pieces. As far as nightclubs, they can also reconfigure and reposition them at any time. It adds a lot of versatility to the designs they can create, because we might have an armless chair unit and then a corner unit, and out of those two components, or sometimes four, you can build any kind of configuration. We also have curved
units that have grown in popularity, like our 8004 models [a line of contemporary leather curved chaise].” For outdoor furnishings, Modern Line now offers Sunbrella® fabric, which is weatherproof and water-resistant marine-grade material that comes with a 10-year warranty. “We highly recommend it to all of our customers as it will keep your outdoor products looking brand new.” Indoors, it’s the ability to change your floor design on the fly that draws customers to the modular designs, adds Vays. But he also notices that as the nightlife industry continues to see more success each year, demand for custom orders and specialty pieces has grown. “We use some Modern Line modular products but also have some pieces that they made based on designs of our own,” says Dennis Gromov, a partner at LaVue Restaurant & Lounge in Brooklyn, New York. “We took some of the steel chairs they had on their show floor and we just customized them with vinyl. Between their finished products and the customized options, they have a lot of designs and choices that nobody else has.” “We’ve started getting more inquiries in terms of custom designs,” Vays explains. “A lot of people go with our quick-ship items that we have in-stock and ready to go, but other people do want custom furniture, which we’re now able to offer because we have a manufacturing facility on the East Coast under our roof in New Jersey.” Modern Line opened the doors of its brand new production facility in New Jersey in November, featuring stateof-the-art equipment that allows the company to offer its growing roster of commercial and retail clients an enhanced level of quality control, production efficiency, shipping options, and
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// MIXOLOGY
WITH WARREN BOBROW
Metro New York Mixology With the New Year come new tastes. The depth of winter dulls the senses but please do not despair, with winter comes the new crop of citrus fruits.
C
itrus fruits are out now and with them, inspiration arises from the depths of my palate. Simplicity is called for in the wintertime. I eschew complicated drinks in
Warren Bobrow Warren Bobrow is a barman/author. He’s
favor of a spark that only comes with wintertime- when we can wake up my palate and dream of the warm weather, only five or so months ahead of us. I’ve tasted some pretty exemplary liq-
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written for Whole Foods, Foodista, and Williams-Sonoma along with three books on mixology. Warren appeared in the
uids lately that speak of the warmer weather, yet are right at home in the cold winter months. One of these is the Barr Hill, Tom Cat gin. This gin is aged for a length of time in new American oak barrels. The magic that occurs in the barrel is quite whiskeylike in its demeanor and this rich flavor lends itself beautifully to a couple ounces of blood orange juice. Barr Hill (Caledonia Spirits) Tom Cat calls out for the following:
This Gaunt Race Ingredients • 1.5 oz. Caledonia Spirits Tom Cat
Saveur 100.www.cocktailwhisperer.com
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Warren, from page 60 • 4 oz. Blood Orange Juice • 1 oz. Seltzer • 2-3 drops Fee Brothers Aztec Chocolate Bitters (gosh, I love orange and spicy Mexican-style chocolate) Preparation 1. To a long or Collins glass, add 2-3 cubes of ice- I prefer hand cut 2. Add the Tom Cat 3. Top with Blood Orange Juice 4. Add the Seltzer 5. Dot with the Aztec Chocolate Bitters The next spirit that I just go crazy over in the winter (and the summer ones too) is the newest release from Barrell Whiskey. The version named 001 is bottled straight from the cask with very minimal filtering done. It is “uncut” with water and bottled at 122.5 Proof. I am thrilled to mix with it, although the purists may scoff at my ingenuity in the art/science of mixology. They will want to drink it straight, while I love taking this whiskey and twisting it up a bit. In keeping with the citrus theory of waking up the palate in the winter, I’ve chosen to add an 80/20 blend of blood orange juice to lemon juice. Blood oranges do have a nice spike of bitter against the sweet of the citrus fruit, but the addition of lemon makes this division even more tangible. This drink reminds me of those Italian digestive sodas that are the bright red color like Campari, yet carry no added alcohol.
Anxious As He Was Ingredients • 1.5 oz. Barrell Whiskey 001 (Out January 2015) • 3 oz. Blood Orange Juice • 1 oz. Lemon Juice • 1 oz. Seltzer • 2-4 drops Bitter Truth Jerry Thomas bitters • Blood Orange Zest Preparation
1. To a large “Old Fashioned” glass add one or two large hand cut cubes of ice 2. Add the Barrell Whiskey 001 3. Add the Blood Orange Juice 4. Add the Lemon Juice 5. Add a splash of seltzer 6. Drip a couple drops of the Jerry Thomas Bitters over the top 7. Pinch a zest of Blood Orange zest over the top and rub the remainder on the rim of the glass On the Vermouth front: I’ve discovered three brand new to the United States, but dating back to 1884, Vermouths of a most elegant nature. The name for these new/old products is Maurin. All three of these Vermouth expressions roll in at 17% ABV. The region of France where this luxurious Vermouth hails from is rich in volcanic soil, from the very center of France. The village is named Le Puy en Velay for those with an atlas. I tasted through the three expressions and offer tasting notes and a quick mix for each one. Dry-Sec. Freshly cut French herbs, thyme, tarragon and rosemary are in the forefront along with salt covered stones and aromatic spices like saffron. Mix a couple drops against gin like the Barr Hill Gin. For even more amusement, add two ounces to a glass of orange juice (like they do in Spain) and garnish with an anchovy twirled around an orange zest. White-Blanc. This vermouth is soft against the tongue with glycerin coating the back of your throat. The finish goes on and on leading to a sweet/ tart ending of sea salt-coated caramel. This white vermouth behaves in a cocktail like none other and practically screams out for a Negroni. 1 part Maurin Blanc, 1 part London Dry Gin, 1 part Campari… And then finger stirred and garnished with your prerequisite orange zest.
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// THE WINE COACH
WITH LAURIE FORSTER
“I Feel Sorry For People Who Don't Drink. When They Wake Up In The Morning, That's As Good As They're Going To Feel All Day.” ~ Frank Sinatra Certainly there is nothing that will make you appreciate health more than a nasty hangover and chances are if you drink you’ve experienced one.
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o if one of your New Year’s resolutions is to be hangover free in 2015, then read carefully. By following these strategies and tips you can celebrate without paying for it later. The first and most important thing to do is celebrate responsibly and if you need to drive don’t drink or secure a designated driver. The consequences of ignoring this advice will be far more painful than any hangover. Next drink lots of water throughout the evening. One of the major causes of morning-after headaches is dehydration. Alcohol in any form dehydrates so to avoid this fate, drink at least as much water as wine (or other alcoholic beverage) during the evening and then drink an extra big glass of water before bed. Another important strategy is to slow down. Not only will you enjoy the wine more, but your kidney can only handle 3-4 oz. per hour. So sip, don’t gulp, and pace yourself. Along the way make sure to eat. Eating while drinking can slow down the absorption of alcohol. Milk can also help line the stomach. All drinks are not created equal with regard to their hangover causing potential. Congeners, like tannins from red grape skins, are natural by-prod-
One of the major causes of morning-after headaches is dehydration. Alcohol in any form dehydrates so to avoid this fate, drink at least as much water as wine (or other alcoholic beverage) Laurie Forster, The Wine Coach, is a certified sommelier, award-winning author and media personality. Forster is the host of her radio show The Sip-
during the evening and then drink an extra big glass of water before bed.
ping Point and her mobile application “The Wine Coach” was listed as one of the Top 8 Wine Apps in Wine Enthusiast. To find out more visit: www.TheWineCoachSpeaks.com | @thewinecoach | facebook.com/winecoach
ucts of alcohol fermentation. The higher the congener content in your drink, the greater the hangover you can expect. Clearer liquors like gin and vodka have the fewest congeners, whereas darker liquors like bourbon
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and red wine have the most. Red wines also contain a higher concentration of histamines than whites so if they give you a headache, try an antihistamine or switch to white. Some people are sensitive to the tannins found in red wines, chocolate and tea, which can cause migraines. Tannins can also intensify the dehydrating effects of wine. Drinks that have carbonation includ-
ing Champagne or Sparkling wine as well as mixed drinks with sodas and tonics will hit your bloodstream faster than their bubble free counterparts. The carbonation is thought to create pressure in your stomach pushing the alcohol into your system faster than drinks without bubbles. So save the Champagne for a late night toast and choose drinks that are not mixed with carbonated beverages. While beer is a carbonated beverage it is usually much lower in alcohol than wine or spirits so it will not be as much as a problem. Many people who wake up with a wine headache will blame sulfites, which are usually not the culprit. Sulfites have been used safely to preserve wine throughout history. People who are sensitive to sulfites will have trouble breathing, which is a much bigger problem than a headache! If you know you are allergic to sulfites, try organic wines that are lower in sulfites. Sulfites naturally occur in wine, so it is impossible to find a wine that will have no sulfites. Ladies unfortunately we have to pay more attention to all of this than the men in our lives. Women process alcohol slower than men due to their higher percentage of body fat, lower body weight and lower levels of the stomach enzyme dehydrogenase, which works to break down alcohol. So keeping pace with the guys may give you bragging rights but it will definitely make you more intoxicated—and more prone to a hangover. So let the guys win that battle and when you wake up feeling fabulous you’ll win in the end. Hopefully these tips will allow you imbibe in 2015 without dreading the morning after! Happy New Year, Laurie Forster, The Wine Coach www.TheWineCoach.com
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// NEWS
SUSTAINABILITY
SCA Launches Solo Print, One-Side Coated Paper SCA has developed Solo Print, a one-side coated paper as part of its Sustainable Packaging product family. This paper gives printability in the same class as upmarket magazines, with the market’s best environmental profile.
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he new product, Solo Print, is specially developed for flexible packaging, well suited for bags, wrapping paper, flowpack and banners. Solo Print is characterised by a very high print quality and very high opacity (less transparent). Solo Print is certified for direct contact with dry and fatty food. Solo Print is also suitable for lamination base or PE/PP coating on the inside to allow for heat sealing and to provide moisture protection. Solo Print can also be used in board applications. Its high opacity and brightness provides a perfect surface for various types of board applications. Thanks to its good profiles and dimensional stability, Solo Print is also suitable as a lightweight liner in corrugated applications. “Our new Sustainable Packaging products have been well received by converters and brand owners,” says Rolf Johannesson, Marketing Director at SCA Forest Products. “We have identified strong demand for a one-side coated paper and we have therefore decided to launch one.” The coating is of the same high quality as the printing paper that
The new product, Solo Print, is specially developed for flexible packaging, well suited for bags, wrapping paper, flowpack and banners.
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SCA produces for magazines and advertising. The paper is based entirely on fresh fibre and is therefore highly suitable for applications within the food sector. Solo Print complements SPLENDO, OPERIO and PURO, three product lines that have already been launched within Sustainable Packaging. They include both coated and uncoated grades and combine a resource-efficient and light packaging material with excellent printability. They also offer attractive features in terms of product safety and environmental performance, such as low carbon footprint, fresh fibre from sustainably managed forests and environmentally compatible production. “We have applied our extensive knowledge of both printing on paper and packaging solutions in the development of our new products, to combine printing performance with efficient resource management and low cost. We are also proud of our world-class environmental performance,” says Rolf Johannesson, Marketing Director at SCA Forest Products. SCA Ortviken in Sundsvall has an annual production capacity of 900,000 tonnes of coated and uncoated paper for printing and packaging and has around 700 employees.
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BCA, from page 13 in a real life environment. The Gala featured a VIP and cocktail reception, followed by a multi-course dinner and Viennese reception. David V. Hunt, nationally recognized for the value of the power of storytelling, provided an insightful keynote. The evening was highlighted by the presentation of the BCA's annual awards. The honoree for the 2014 Jefferson Edwards Award is Rodolfo Contreras, Compass Group-Restaurant Associates’ Executive Chef of the Guggenheim Museum. Once again among the highlights of the evening was the standing ovation to industry legend Jefferson Edwards. As the CIA's first ever African-American graduate, his presence brings magic to the event. This year’s 2014 Lifetime Ambassador Award was presented to Michael Thompson, VP of Conferences, National Urban League and BCA Global
BCA Chair Howard Stanford (L) welcomed Samuel Bolden of FEDCAP
Damascus Bakery's Marisol and Edward Mafoud
Board Member Emeritus. "Students from different schools and different backgrounds come together in the same kitchen and cook in a noncompetitive environment," states Howard Stanford, BCA Board Chair. A warm reception was accorded to Alex Askew President of BCA Global. The BCA visionary who co-founded
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the association while he was a student at the CIA has given the BCA a truly global perepsctive, most recently with his trip to South Africa. South African Consul Honourable George Moneyemangene, also among the speakers for the event discussed the importance and relevance of the food culture in South Africa. The BCA is a nationwide non-profit, educational and networking organization of hospitality and food service professionals. Incorporated as a 501(c)(3) in 1998,
(L to R) HBO’S Antoinette Miller PBAC’S Larry Cantamassa, Veronica McClymont of Memorial Sloan Kettering, PBAC’S Michael Posternak and Geoff Mills of the Crowne Plaza
their mission is to create exposure and provide educational and professional opportunities for culinary and hospitality professionals of color. We accomplish this objective by providing quality educational and employment resources, job coaching, mentoring and assistance with placement, and networking support.
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Kings Theatre, Flatbush Avenue, Brooklyn, NY Foodservice Concessionnaire
Foodservice Consultant
Equipment & Supply Dealer
Jason Reed, Vice President Spectrum Catering & Concessions The Woodlands, TX
Jeff D'Italia, President, Giampietro Assoc. Deer Park, NY
David Phillips, Account Manager H. Weiss LLC. Armonk, NY
Jason Reed's Approach The Kings Theatre project was one of the best I've ever worked on –being part of restoring a theater built in 1929 to suit the needs of people almost 100 years later. My firm, Spectrum Catering, Concessions and Events , won the bid because
we were best suited for this type of project. Our experience shows that we know what it takes to operate modern day concessions in a venue almost 100 years old. One main gaol was keeping the beauty and grandeur of the old Brooklyn theater but updating the concessions to suit the
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needs of modern-day audiences. The theater closed in '77 and there were a lot of challenges between what was available – and wanted – between then and now. In 1929 concessions weren't a mainstay or staple when you went to the theater. It was only for the elite.
There were a few smoking lounges, a few ladies' and men's lounges but it wasn't considered part of the evening like it is now, to eat or drink at the theater. “Enjoying a cocktail in 2014 goes hand-in-hand with theater, concerts, and events.” We had to recreate within the confines of a facility built in 1929 concessions for the modern-day theatergoer at a 3,200-seat venue. We were able to create 28 point-of-sale (POS) locations, one for every 100-125 people, so that you don't have to wait in a mob of people to get your drink or snack. We defined five bar areas that blended with where we thought they could have been in 1929 and five other locations that were needed to accommodate the needs of 3200 patrons. That’s 10 areas with up to 28 POS, which, in modern-day society, is what you need to make it convenient for people to visit the concessions. If there are 1,000 people at a show, it's in our best interests to make sure we have 10 bartenders on. A POS could be a bartender, cocktail server, a food booth or stand of some sort. I went over the plans with David Phillips, our equipment installer, with a fine tooth comb and came up with a plan to squeeze out the maximum POS in all areas. We ultimately took away items we knew wouldn't be needed like drain boards or other pieces of equipment that didn't have any function in a concessionstyle operation. David and I removed those items and were able to put in additional pieces of equipment to allow for additional bartenders. We also increased the number of draft beers we could someday offer, more
Since the theater is almost 100 years old, you can't run pipes and draft systems and soda lines everywhere in the building, so we did our operation so we could just have more cooler space to have enough wine and bottled water at all locations.
"We had to recreate within the confines of a facility built in 1929 concessions for the modern-day theatergoer at a 3,000-seat venue. What we did was create 28 point-of-sale (POS) locations, one for every 100-125 people, so that you don't have to wait in a crush of people to get your drink or snack."
than what you just find at the local ballpark, upwards of eight perma-
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nent locations. We had to balance package offerings with areas that didn't have draft. Since the theater is almost 100 years old, you can't run pipes and draft systems and soda lines everywhere in the building. Our goal was if you're in the mezzanine, you're able to get the same product as on the main floor or anywhere else in the building. As soon as you walk in the building, there are two main bars with five bartenders, three at one and two at the other, and you can walk right in and get a drink and go to your seat. We followed the flow of the guest so as the patron travels through the theater they would be able to visit a bar closest to their seat. We wanted them to be able to pass by multiple bars so they don't
have to travel all the way back out to the main floor for a drink. I would suspect that one of the biggest challenges for the architects was making everything look like it was supposed to be there, though it wasn't in 1929. Everything we have meshed with what was there in 1929 but updated to modern-day amenities. The only way we can maximize sales and customer experience is to increase the places where we're selling product. This is all done in a way that won't be obnoxious to the customer or feels like you're in a food court. We meld concessions with the art form of a landmark building. Jeff d’Italia's Approach The Kings Theatre needed updating to make it a place people would want to go now. I work with Giampietro Associates and JGL Management. We go to these museums and theatrical places where people want to add more foodservice to their particular facilities or venues. We do the design work to implement that piece of foodservice operation. The theater wanted to add more intermission bars in this particular project, not foodservice so much as a little commissary area down on the basement level for minor support of the bars. Our real service was more to the architects and the client, the owner of the theater, in order to do planning and figure out what utilities were needed for the size of the facility, implementing what the design team had specified per the client’s request, that sort of thing. We added five more bars inter-
5015
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spersed throughout the whole facility -- wet bars, full bars, built-ins. We had to kind of work them into the existing architecture. Because it’s a landmark facility it's not something you can go and bash everything up. You have to work with the infrastructure. Each bar is about 8-12 feet, and they're strategically placed so that when the theater is going on, people can convene and have drinks. What's really cool is that you have various outlets in the theater. You don’t want everyone to congregate in one area. Broadway is havoc and we didn't want to duplicate that! H. Weiss LLC did the install – refrigeration, regular bar equipment, underbar equip, back bar refrigerators, and downstairs, a large walk-in box for beer to be pumped to various bar locations, also a little set-up for prepping various things that go to the bars. No major foodservice items go out to the bars. We did all the layout of the foodservice equipment and engineering, plumbing, electric, specing the equipment. We joined with Weiss to work out the logistics, and we also worked with the architect engineers. David Phillips' Approach When Jason first contacted me about working with Spectrum on the King’s Theater restoration it took no time for me to decide. My great Aunt Iva took me and my little sister there years ago (don’t ask what year) and I still remember it - definitely was magic in the air. Now it’s 2015 and
We added five more bars interspersed throughout the whole facility -- wet bars, full bars, built-ins. We had to kind of work them into the existing architecture
H. Weiss LLC did the install – refrigeration, regular bar equipment, underbar equip, back bar refrigerators, and downstairs, a large walk-in box for beer to be pumped to various bar locations, also a little set-up for prepping various things that go to the bars. No major foodservice items go out to the bars.
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this legendary Landmark venue is starting a new chapter - through the combined efforts of hundreds and hundreds of people. I’m glad we had a part in it! As Subcontractor for the bars, beer systems and refrigeration, my charge was to turn the collective vision of Spectrum’s architect, Jeff D’Italia and Jason Reed - into working reality. There was no time to waste for, like most NYC projects these days, King’s Theater was on ‘fast-track’ from Day one. I put together a team of seasoned guys who understood the project scope and their part of it. Hans and Peter Lauten handled the Barclay’s and the other Brooklyn stadiums so they knew the logistic challenges. I knew Dave Smith and Ozzie
Bachlaus of Krowne could hone Jeff’s layouts to meet field conditions and make sure we had the capacity to accommodate peak crowds. Same with Frank Doyle and Hunter Abraham of Chlorite, who configured our beer systems. I wanted Chlorite because their system guarantees 32°F serving temp at any tap throughout the theater. Frank also introduced us to Cooler Concepts, a custom beer cooler shelving system that increased our keg storage capacity 50% - important in a high volume venue. Jim Vespe from Day&Nite Refrigeration already had a lot of large beer system installs under his belt. His engineering input was important in establishing the routes of the beer lines. Jon Bowerman and Brenda Taylor of Kolpak were instrumental in the fit-out of the big beer cooler we installed in the basement. Lou Boero of United made some moneysaving suggestions on the remote Manitowoc Indigo ice machines Jeff specified and the high rack capacity of the Insinger dish machine combined with its energy efficiency made it the right choice. What’s next? Well, I just read about a new Lowe’s Theater Restoration project, this one in Jersey City. I hope I get a call about it. A chance to reprise our King’s Theater ‘performance’ would be a dream come true.
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// MEET THE NEWSMAKERS
Chefs Club New York Chefs Club New York is a new restaurant in downtown Manhattan, serving inventive recipes from Food & Wine’s best new chefs. Opening in November of 2014, the restaurant was designed by Rockwell Group with exclusive art installations from Murray Moss, makes for a relaxed fine dining atmosphere in the NOLITA area of New York.
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hefs Club plays host to an innovative menu, with expertly crafted dishes served straight from an open kitchen. We had a chance to sit down with Chefs Erik Anderson, Lachlan Mackinnon-Patterson, Gabriel Rucker, and Linton Hopkins to discuss their culinary backgrounds and their visions for Chefs Club.
Chef Erik Anderson What inspired you to become a chef? Watching my father cook as a child he was a chef at the Drake Hotel and my favorite memories are of helping him
What is your cooking philosophy? My philosophy is to cook simply, with great ingredients and seasonal vegetables.
out in the kitchen.
How did the whole collaboration between you and three other chefs to create the Chefs Club in New York City come about? Truly the Chefs Club collaboration all started with Didier Elena. He is re-
We read in your bio that you served as a chef at the world-renowned Copenhagen restaurant Noma. What did you learn there? I spent 3 or so months there Staging before Catbird Seat opened up I learned lots of things, but the biggest thing was to take a different approach to the way you view food and what is considered not usable sometimes has the greatest flavor like herb stems, basically looking at everything the plant has to offer. You’re also known for turning Southern cuisine "on its head" at The Catbird Seat in Nashville what drove you in that culinary direction? I am not sure that’s a very accurate statement I never set out to cook southern food and I still don’t think I did! What do you hope to achieve by being part of the Chefs Club and what’s the most difficult task on hand? I want to be able to share a small part of my cooking with a wider audience. The most difficult part was having 4 different people collaborate with 4 different cooking styles and still present a cohesive menu.
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spective and learn something new. I had traveled to Italy over the years and always wanted to learn more about their hyper-regional approach cooking traditions. Again after spending a few weeks in Friuli back in 2003, I decided this was the direction I wanted to take and 10 years later I still feel the same way.
I want to be able to share a small part of my cooking with a wider audience. The most difficult part was
Chef Lachlan Mackinnon-Patterson What inspired you to become a chef? I truly always loved cooking and honestly never thought I would do it as a profession until I moved to Paris after college. Once I started cooking there, I never turned back! You originally launched your career in Paris and studied French cooking but you then discovered your real passion: Italian cooking. How did that come about? After many years of cooking French cuisine, I was looking for a new challenge and wanted to broaden my per-
having 4 different people collaborate with 4 different cooking styles and still present a cohesive menu.
ally the architect behind it all. I think what makes it successful is his ability along with Chris’ in building a great team. As chefs we all threw out all sorts of ideas and Didier edited them so the right dishes and ideas would make for a great menu.
What’s the common vision at Chefs Club? I would think the common vision for all the chefs is to build a great team that is excited about what the four chefs are doing and thrilled about cooking such a wide variety of culinary styles.
low recipes. Why does that work for you? I cook off the cuff but pride myself in writing recipes for my cooks to follow and guide them in the day-to-day execution. I also like it when my cooks “cook off the cuff” that is how we learn and get new ideas. How did the whole collaboration between you and three other chefs to create the Chefs Club in New York City come about? I received an email inviting me to be a part of Chefs Club, it sounded like a challenge and I was crazy busy, so I threw caution to the wind and just said “Yes”! What’s your personal vision at Chefs Club? To make people happy with our food and to stay true to our craft while working within the perimeters of the restaurant, a challenge but one I’m up for.
Chef Gabriel Rucker What inspired you to become a chef? I was inspired to become a chef by my lack of interest in math on my first day of college. After my first day of class I went and talked with a counselor and he suggested a job training program. I pointed at the cooking one. You’re a lover of "bird with bones", which is reflected in the names of your Portland, Oregon-based restaurants, Le Pigeon and Little Bird Bistro. Explain how you garnered this reputation as a chef? My first real job in the kitchen was at a country club in the banquettes department. We would cook quail by the hundreds. Naturally I would sneak a few for a snack! That’s where it started. You are also known to "cook off the cuff" and are not one to strictly fol-
Chef Linton Hopkins What inspired you to become a chef? I had always cooked at home, in jobs after school, and in the summer, but it wasn’t until I saw a book entitled Guide to Cooking Schools that I imagined a career in the professional
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side of food. Cooking really satisfies both my intellectual and physical curiosity. You are a passionate advocate for Southern traditional cooking and using local growers. Why is that so important to you? I believe that a chef’s culinary identity is tied to their individual “terroir” of sorts: their traditions, the people that surround them and the food they cook all make up their personal story. I’m a multi-generation southerner, so the food and ingredients of the south are part of who I am. I love being connected to the people who grow the food I eat. You insist that making mayonnaise from scratch can "change the world"! Explain your philosophy. Changing the world starts with small actions. If someone takes time to make mayonnaise from scratch, rather than simply opening a jar, they have taken a step towards being mindful about what they eat. If they then use an egg bought from a local farmer that cares about how their animals are raised, they are mindfully putting money into good food practices and their own community. Next, they share the mayonnaise with their neighbor; teach them how to make their own; then introduce them to the egg farmer. If everyone took time to know how their eggs were raised you would see an amazing transformation. That’s the world I want to help build. How did your involvement at Chefs Club come about? Dana Cowin, editor-in-chief of Food & Wine asked me if I wanted to be involved, and of course I said “yes.” I, along with each of the chefs, have been named as one of the magazine’s “Best New Chefs.” What’s your personal vision at Chefs Club?
To make people happy with our food and to stay true to our craft while working within the perimeters of the restaurant, a challenge but one I’m up for. What do you hope to achieve by being part of the Chefs Club? Getting to know Didier Elena, his culinary team, and the other chefs involved has been tremendous. What I have found is that the classes of “Best New Chefs” all tend to be like-minded people who, through this designation, have become aware of each other and developed relationships. I see Chefs Club as another opportunity to build a stronger culinary community to ensure this collaborative, good food movement is sustainable. What do you think is the common vision between you and your chef partners for the Chefs Club? It is an honor to be a Food & Wine “Best New Chef” and Chefs Club New York allows each of us to showcase the ingredients and dishes of our respective regions for an entire year. The food served is authentic. Each chef worked with Chef Elena and his team teaching them our recipes and techniques, so this is true celebration of what we do within each of our own restaurants.
NAFEM, from page 16 Show a great experience for our members, the exhibitors, and all attendees (foodservice professionals)! We also have major food brokers now buying into channels through the acquisition of Rep firms. How has technology impacted the type of product that we will see on the show floor? More automation, sophisticated controls, ease in programming, multicooking/cooking temperatures, and more. As you look at the industry, the show always kept international manufactures out of the Show. Is that possible today? If part are made in the Far East and then assembled in the US….do they qualify? Non-North American manufacturers have been eligible to participate in the show since 2003. Typically, The NAFEM Show includes between 20-30 non-North American manufacturers as exhibitors. You qualify to exhibit in the show if you are recognized as a manufacturer of commercial restaurant equipment and supplies. You've been doing this long enough to see folks retiring. Where are we as an industry in terms of attracting the next generation of equipment and supply Professionals? NAFEM has a major initiative underway, working with our key channel partner organizations, to recruit, retain and grow the next generation of foodservice industry leaders. It’s a great opportunity for us to showcase all the hospitality industry offers as a career choice. We’ve got some great testimonials from Young Executives Forum leaders on how they found the hospitality industry and what excites them most about their work everyday!
// NEWS Legendary Distributor Sedler’s Loss Mourned By Metro NYC Food Service Community "He was a character with character."
Herb Sedler
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hose simple comments from veteran paper and packaging manufacturer's representative Ed Toby captured the feeling and emotion of Metro New York's food service industry upon hearing of the loss of Herb Sedler late last month. "Street smart, worldly, creative, great sense of humor, heart of gold," Toby continued. The consummate entrepreneur, Herb started Paper Enterprises, Inc. in 1961 which continues to thrive in the Bronx, with over 160 employees. The firm is currently guided by Sedler's son Jordan who has continued to expand the firm. The father and son duo have been able to forge a unique track record of success in both the wholesale and redistribution markets. Its Paper Enterprises sells to retail stores in the party goods, variety merchandise, and dollar industry segments and is an overseas distributor consolidator. The Bronx firm's Consolidated Paper Company division is a leader in janitorial/sanitary and foodservice supply wholesale sales to distributors.
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Sedler built an international reputation for his vision for redistribution. In 1968, when national account chain business was growing, Herb created Network Services Company, a conglomeration of 80 companies that serves customers with multi-unit facilities across the country. "He was really the pioneer in redistribution," noted his long time friend Stanley Shapiro of United Sales Concepts. "Having known Herb for more than 40 years, both having our businesses in the Bronx, I feel a real sense of loss both as a business associate and a friend," noted Marc Borak of Borax. "I always admired Herb for a number of reasons. His passion for our industry, his integrity, his professionalism and not the least, his sense of family and the way he and Jordan combined to grow Paper Enterprises. I enjoyed his friendship and, valued his insightful view of our industry." Sedler was a mentor and father figure to many including his students at Baruch College. "We were so proud to have him as a member of the Partridge Invitational Club, where he helped us raise scholarship funds for the next generation in our industry," added Roger Oliver. Rabbi Neil Zuckerman who presided over Sedler's funeral may have said it best. "Jordan, you told me there were four things that defined your father: passion, empathy, intelligence, and curiosity. What four better qualities to pass down to those he loved. He was a capitalist and a dreamer, and those qualities are alive and well in those who survive him."
Liz, from page 55 a clean clear stemmed glass with an elegant sheered rim instead of the heavy cut or seemingly cut glass. The manufacturers responded with different types of glasses, different shapes, glasses that enhance every type of beverage, new and different styles to enhance table settings and interiors. Glasses began to be chosen by designers and not foodies. At least now, designers are foodies. And what looks good also works well. How does the glassware needed for $100 plus bottle of wine differ from what is required for a $30 bottle? Look?, Feel?, Texture?, Balance? Glass is glass, and it does break more easily than other tabletop items: we needed to conquer durability. Enter heat-treated rims, then the fully tempered glasses (Cardinal), then non-leaded crystal, and even titanium coated (Bauscher) with chip warranties. And stemless for a lower and sleeker, but all clean lines to let the spirits shine thru. Or whatever beverage as in specialty soda, juices, and smoothies. All helping establishment’s bottom line. While that green hued glass still has its place, most of us appreciate something more sophisticated: larger or specific shape.
envy. Adding all the time to sales and the bottom line. Lest we forget all the specialty glasses: Shooters for liquor and soup tasting. Smaller beer tasting glasses never looked better than on a wooden board with chalkboards so you can identify the selections. We should not forget that may establishments are infusing their own vodkas and making their own bitters for signature drinks that are worthy of a larger ticket, and therefore a more noticeable glass. Glass manufacturers keep introducing us to new and timely items that reflect our new tastes and needs. With the advent
We live in the age of the designer cocktail. What impact has that had on what your customer is looking for in a glass? What is appropriate for a simple wine by the glass is not appropriate for an expensive vintage wine. We have learned to expect a well-balanced larger glass for our better wines. We look for a glass that we can swirl and feels good in our hands. One that has a nice thin rim that feels smooth and luxurious on our lips and mouth. Some of us are even insulted if we are served our chosen spirits in what we think is an inappropriate glass. In business, we want these sales, and will keep some “special” glasses inhouse to accommodate these customers. And then there are some that will serve “special” wines by the glass in a “special” glass just to create buzz and 83 • January 2015 • Total Food Service • www.totalfood.com
of designer beers, we see ‘Nucleated” glasses that enhance the head. Now we are back to the rustic look of Mason Jars and the always in style pub glasses. We crest them for advertisement and for pour lines, or just to look nice. There must be an enormous amount of breakage. How does that impact a restaurant/club's bottom line? How do you design and "spec" with breakage in mind? The “same old thing” is improved (clearer and more durable) and reintroduced. So where are we now: at plastic. Clear,
well weighted, and durable. Perfect for the restaurateur who expands their dining room season and serve outside. Great for the caterers who worry about children breaking glasses. Perfect for around pools. These are not my father’s 2 piece styrene snap together wine glasses. These actually look and feel good. Seems like every day someone comes out with a new one: that can be crested. That is PBA free, that is stocked locally. And look and feel almost the same as the new clear glass.
Kass, from page 41 to field input on the layout and design from the White House. Mandating “added sugars” be listed on the label, something much of the food industry hates, is also thought to have come from the East Wing. That high-level meddling has not always been welcome: Some midlevel FDA officials privately balked at the idea that “the chef,” as they called him, with no formal policy or nutrition background, was directing policy. Kass, 34, has an A.B. in history from the University of Chicago, where he played Division III baseball. He then trained under a few high-profile chefs in Austria and Chicago and began cooking for the Obama family in 2007, when Barack Obama was in the Senate. Kass eventually developed a reputation in food and agriculture circles as someone who, for better or for worse, could get things done, often by deftly leveraging federal agencies. For the past several months, Kass led the political fight against the GOP’s appropriations rider that would have let schools that were losing money opt out of nutrition standards required by the bipartisan Healthy Hunger-Free Kids Act, which was championed by the first lady. Last month, he called an all hands on deck meeting in the Eisenhower Executive Office Building to map out the administration’s plan. Dozens of outside health advocates were in the room, along with officials from the USDA, White House legislative affairs, the Domestic Policy Council and the first lady’s staff. Kass, who led the meeting, reminded everyone that school nutrition was a top priority for the president and was worth digging in on. The coalition succeeded at blocking much of the omnibus threat to the mandates, as House Republicans tried, during spending negotiations, to not only get one-year waivers for struggling schools but also roll back
parts of the nutrition standards for all food sold in schools. The rider instead allows states to give schools a break on whole grain rich requirements if they can show hardship and keeps sodium limits at current levels until more science supports the stricter limits that USDA proposed for 2017 and beyond. “In light of the efforts to roll back school nutrition standards, we con-
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sider the minor adjustments to the standards a real win for kids and parents,” said Kass. But Team FLOTUS knows it has a much bigger fight ahead of it as the school nutrition law is set to be reauthorized next year. The School Nutrition Association, which represents 55,000 cafeteria workers, cheered the rider language. The group is lobbying aggressively for the rules to be relaxed further.
Those who have watched Kass’ political maneuvering wonder if food issues will get the same level of attention after he leaves. “He’s really the spiritual leader of the Obama administration’s food policy,” said McBride. “It’ll be interesting to see if they can keep the momentum going.”
C-CAP, from page 25 • • • • • • •
Call Vic Rose: 732-864-2220
• • • • • • • •
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Chef Rich Torrisi Dirty French Chef Ivy Stark Dos Caminos Chef John Fraser Dovetail Chef Joseph Fortunato Extra Virgin Chef Fortunato Nicotra Felidia Chef Chris Leahy Florian Café Pastry Chef Veronica Rivera* Restaurant Marc Forgione Chef Shaun Hergatt Juni Chef Kelvin Fernandez* La Marina Chef Sirio Maccioni & Chef Raphael Francois Le Cirque Chef Cesar Gutierrez* Lexington Brass Chef Maria Loi Loi Chef Michael White Marea Chef Richard Sandoval Maya Chef Kyle Knalls Maysville
• • • • • • • • • • • • • • •
Chef Kyung Up Lim Michael’s Pastry Chef Mame Sow* Minton’s Chef Matt Hoyle Nobu 57 Chef Ben Pollinger Oceana Chef Michael Lomonaco Porter House New York Chef Marcus Samuelsson Red Rooster Pastry Chef Sarabeth Levine Sarabeth’s Chef Yuhi Fujinaga Sea Grill Chef Matteo Bergamini SD26 Michael Tong Shun Lee Chef Dale Talde Talde Chef William Telepan Telepan Pastry Chef Sunchar Raymond Union Square Cafe Chef Mike Poiarkoff Vinegar Hill House * C-CAP Graduate
// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
The Partridge Club's Annual Holiday Event at New York Athletic Club EYE joined fellow Partridge Club members in welcoming the holiday season at the club’s annual holiday shindig at the New York Athletic Club. The annual event marked the debut of the much-anticipated new logo for the 76-year-old club.
"W
e are very excited about the new look and what it represents for the future of the club," noted the Partridge's incoming president Marc Fuchs. "Our goal is to bring the club to the forefront of the Metro New York foodservice community with the end result being that we give more young people an opportunity to complete their hospitality and culinary educations," added the club's outgoing president Fred Klashman. The VA Hospital's Mimi Wang kicked things off by leading guests in a stirring rendition of God Bless America. Dennis Sweeney brought his touch of humor to the festivities, as the event once again marked a highlight of
(L to R) Legendary healthcare foodservice exec Barry Schlossberg and Dick Hynes of Hobart
Christmas in New York. Partridge Board members toasted the holidays and with educators including: Rosa Abreu of NYC College of Technology, Steve Shipley of Johnson & Wales and Danielle Schuka of Culinary Institute of America and the New Jersey Restaurant Association's Tim Delaney, presented each with scholarship grants. EYE can’t say enough about the Partridge Club’s scholarship initiatives, which are led by Marc Sarrazin of DeBragga and Spitler.
Once again with the meat maven’s lead, Partridge grants went to such noted institutions as the Culinary Institute of America, Johnson and Wales, Cornell University, Paul Smith College and the University of Massachusetts. Among the highlights was the opportunity for the club to toast one of its former award winners as Johnson and Wales’ Rachel Miller was on hand for the annual event. EYE enjoyed holiday visits with a large contingent of club manag-
ers including Robert Kasara of Wykagyl Country Club, University Club's John Dorman and Steve McVey of Woodway Country Club. The Club honored the memory of long time member John Longley who passed away earlier in the month. EYE enjoyed the camaraderie of such food and beverage leaders as Fresh and Tasty's Peter Fernandez, Dennis Murphy of Opici and the Pepsi duo of Jay Bigman and Greg Telfian. Top operators at the Holiday event included: Dick Cattani and Ed Sirhal of Restaurant Associates. The Partridge Club was formed in 1935 at the Victoria Hotel in New York City. The membership was made up of leading purveyors to the hotel, club and restaurant trade. The Holiday luncheon brought the mission of the Partridge Foundation to raise scholarship funds for institu-
(L to R) Restaurant Associates’ Ed Sirhal, Kent Bain of the Federal Reserve Bank, RA's Dick Cattani and Owen Moore of NYU
(L to R) Romano Gatland's Chris Brady, Michael Posternak of PBAC and Restaurant Associate's Ed Sirhal
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(L to R) Barbara Boden of JP Morgan Chase, Hicks Design's Cody Hicks, Marc Fuchs of M. Tucker and Ecolab's Barbara Kane
(L to R) Gladys Mouton Di Stefano of the Food and Beverage Association and BR Guest's Ron Riemer
(L to R) Pamela Fernandez, Bill Hermanns of WH Linen and Fresh and Tasty's Peter Fernandez
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tions of higher learning and to provide training for students pursuing a career in the Hospitality Industry. Among the industry's top equipment and supply professionals who celebrated were: Hobart's Gary Simpson, Keith Fitzgerald of PBAC, and Morgan Tucker of M.Tucker. Many of Metro New York's food service industry leaders including the Veteran food service executive Steve Gattullo, Amy Greenberg of Citi, HYCO's Carl Talesnick, Joe Padgett of The ONE Group and Pro-Tek's Lori Weiss enjoyed the special holiday hospitality of the Partridge Club. 2015 promises to be a banner year for the Partridge Club with signature events including a special wine tasting event hosted by world-renowned expert Kevin Zraly slated for mid April.
Bowien, from page 4 issues distracted him and scotched a crucial research trip to Mexico, which meant that he unveiled Cantina before it was ready. Looking back, he thinks he played it too safe with the food, choosing an attempt at authenticity instead of firing up the cross-cultural flavor detonations that had made him famous. “I wasn’t doing what we do best, and also I had lost all my confidence,” he said. After eating at Cantina, Mr. Redzepi sent Mr. Bowien an email bluntly stating that his tortillas needed an upgrade. Reviews were middling. “People were slamming Cantina,” Mr. Bowien said. “I took it personally. I
didn’t know how to handle that.” Mission Chinese Food had reopened days after the health department shut it. But weeks later, the department closed it again, and it stayed closed. Mr. Bowien and his team determined that there were insurmountable problems with the building on Orchard Street. “I just chose not to reopen the restaurant,” he said. “We had passed all the inspections. Technically that restaurant could still be open.” He began to feel the best strategy was to pay attention to the message he was getting, and to move on. “We wanted a new start,” he said. “We just wanted to do something better.” His
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team later filed a lawsuit against the landlord, Abraham Noy, arguing that he had failed to bring the building up to proper standards; Mr. Noy followed with a countersuit denying that allegation and saying that the Mission Chinese team owed thousands of dollars in unpaid rent. Regardless of who was right, allies believed that Mr. Bowien could not rise above the problem by taking a principled stand. “What I told him was, ‘There’s no excuse,’ ” Mr. Chang said. “If you have a problem and it’s not an act of God, no one cares in New York City. I don’t think people have time for sympathy.”
The original restaurant sported a beer keg on the floor, an endless line out the door and the cramped, booming, improvised feeling of a Flaming Lips album-release party (a gathering that Mr. Bowien’s band actually performed at in a previous life in Oklahoma). The décor seemed to throw takeout-counter kitsch and indie-rock cool together in a wok with a few extra fistfuls of Sichuan peppercorns. “You feel like you’re in a bad Chinese restaurant but you’re in a really good Chinese restaurant,” the chef Wylie Dufresne said.
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Shake Shack, from page 2 Shake Shack’s filing notes that the company’s initial expansion occurred in a far more difficult environment. “We’ve never believed that Shake Shack only thrives in a down economy, but growing from one to 15 Shacks smack dab in the heart of the recession told us that we also don’t need a robust economy to build our business,” Meyer and CEO Randy Garutti wrote in a letter to prospective shareholders. Meyer is listed among the shareholders who control at least 5% of Shake Shack’s shares, along with affiliates of private equity firm Leonard Green, Select Equity Group, Alliance Consumer Growth, and Jeff Flug, president of Union Square Hospitality Group, the parent company of Meyer’s other restaurant ventures, and a Shake Shack board member. The firm celebrated the IPO with the introduction of The ShackMeister Burger, its first new "major" burger since 2012. The creation was a winning entry at the 2014 Food Network South Beach Wine & Food Festival Burger Bash. The ShackMeister features a 100% all-natural Angus beef cheeseburger that is topped with crispy marinated shallots (which sound like fancy onion rings) and the chain's signature ShackSauce. It's $6.19 for a single, and $8.99 for a double and will be available at all U.S Shake Shack locations for a limited time starting January 1. The language in the Shake Shack filing also reveals the controlling hand Meyer will maintain at the company post-IPO. He and his affiliates will be entitled to nominate a certain number of directors — five as long as he maintains 50% of his post-offering holdings, and sliding down from there — and must grant approval for a variety of corporate actions, including a sale of the company, firing or hiring of a new CEO or a change in
board size, so long as the group keeps 10% of its post-IPO shares. The Shake Shack offering is being led by JPMorgan Chase JPM , along with Morgan Stanley MS , Barclays , Goldman Sachs Group GS -, Jefferies, William Blair and Stifel.
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// CHEF OF THE MONTH
PRESENTED BY
Danielle Saunders While Chef Danielle Saunders may not have been born with a silver spoon in her mouth, she was raised with a pan in her hand and an everlasting passion for the culinary arts.
F
ollowing in the footsteps of her late grandfather, who was an amazing chef, Danielle’s lifetime love of cooking began at the tender age of five. Danielle’s early experience helping her family prepare Sunday dinner was the landmark for the start of her culinary journey. Upon graduating high school, Danielle entered Norfolk State University in Virginia and majored in Chemistry. After a two-year stint at Norfolk, she decided to finally pursue her dreams of becoming a chef. In 1997, Danielle enrolled at the New York Restaurant School, where she studied Culinary Arts under Chef Neil Becker (Silver Medalist – 2000 IKA Quadrennial Culinary Competition/”Culinary Olympics”). After graduation, Danielle had the opportunity to work under the tutelage of renowned chef greats including Anne Rosenzweig (Arcadia, Lobster Club) and Michael Lomonaco (Porter House, 21 Club, Windows on the World). She was fortunate enough to work at Windows on the World right up until two weeks before 9/11. Danielle soon after moved on to be the Executive Restaurant Chef at Panevino Ristorante at Avery Fisher Hall in New York City three and a half years.
In 2005, Danielle decided to transition into the private sector of the business and accepted the position of Personal Chef to Media Mogul Sean “Diddy” Combs. As Personal Chef, Danielle traveled across continents sampling various cuisines and cooking in kitchens all Following in the footsteps of her late grandfather, who was an amazing chef, Danielle’s lifetime love of cooking began at the tender age of five. Danielle’s early experience helping her family prepare Sunday dinner was the landmark for the start of her culinary journey.
In 2005, Danielle decided to transition into the private sector of the business and accepted the position of Personal Chef to Media Mogul Sean “Diddy” Combs. As Personal Chef, Danielle traveled across continents sampling various cuisines and cooking in kitchens all around the
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around the world.
world. Following over two years with Mr. Combs, Danielle realized that she had opened the doors to a whole new world. As her reputation for being an A-list celebrity chef grew, so did her client roster. Danielle has cooked for the likes of Oprah Winfrey, Jann Wenner, Tom Hanks, and Gary Sheffield to name a few. Much like her celebrity clientele, Danielle is no stranger to the media.
She made her first television appearance on VH1′s “I Want to Work for Diddy 2″ in 2009 as a guest chef. Additionally, after seven seasons, Chef Danielle is the first female AfricanAmerican winner of Food Network’s hit TV show “Chopped.” In doing so, she was invited by Food Network to compete in their special championship series, “Chopped Champions.” In the Fall of 2011, Chef Danielle won “Chopped Champions” and made history again by becoming the first female chef to ever win the competition. With such a wide array of international experiences and traditional southern techniques, instilled in her since childhood, Danielle is helping reinvent the distinctive “Soul Fusion” style and interpretation of food. Chef Danielle is currently working on her first cookbook based around her late grandfather’s original recipes and his personal memoirs. Ever since Danielle was certified by world renowned nutritionist, Dr. Oz Garcia, she has been an advocate for sensible diets and healthy living. Her mantra, “superb food and eating healthy” is ubiquitous in every dish she creates. She is a force to be reckoned with, fusing eclectic souls with great food.
5224
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NYSRA, from page 21 Learn more about the restaurant industry. Whether you started in this industry by cooking at home, training in restaurants or going to culinary school the day you opened your restaurant was when you felt confident that you were expert enough to go it alone. The best thing to do to continue to grow as a chef/business owner is to always be learning. Attending educational seminars, talking with fellow restaurateurs and downloading quick-reference materials online are great ways to keep your skills sharp. And don’t discount the education you have to offer others as well. You have been in the business and know how hard it is, share your tips and tricks that helped you succeed – secret recipes excluded of course! Join your Trade Association. Doctors, lawyers – and restaurateurs all have industry specific trade associations that work in the best interest of their members. Associations are available on a national level but also are state-specific. New laws, trends and ways to save money are what Associations provide to its members. As a member you not only are supporting a group that helps protect the restaurant industry from a political perspective, but you gain a competitive edge by hearing about the latest law changes, attending events hosted by experts in the industry and taking advantage of member savings only available because of the collective buying power of the Association’s members. So really if you just follow through with resolution #5 the other four will take care of themselves! Happy New Year! For more information on the NYS Restaurant Association visit www. nysra.org or email membersavings@ nysra.org.
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Modern Line, from page 56 “Made in USA” products at factory-direct prices. “In our new facility, we can now design and manufacture products and fulfill custom orders of any size, while we offer clients complimentary AutoCAD services, much shorter lead times, a massive variety of leather and fabric options, and rapid nationwide shipping,” says Vays. “And of course, our locally-made products comply with all U.S. standards and fire-resistant requirements.” While Vays acknowledges that product from the new plant may come at a slightly premium price because of the domestic labor force that creates it, Modern Line’s commitment to New Jersey workers and the U.S. job force in general is something of which the company is quite proud. “For decades, quality manufacturing jobs have been disappearing from economically hard-hit places like New Jersey, and in tens of thousands of cit-
ies and towns across the country,” Vays points out. “We believe in supporting American workers and communities. We hope that our move to invest locally and hire sewing machine operators, manufacturing plant managers, quality control inspectors, upholstery technicians, carpenters, and other skilled and hard-working Americans will start a trend that sees even more companies follow our lead.” According to Vays, Modern Line is seeing a lot of big orders coming in towards the end of the year, for New Year’s Eve parties and special events. But a good year of business isn’t the end of the road; it’s only the beginning. Reinvesting in on-premise aesthetics — starting with furniture — is what will make the difference between those 19 million American customers getting a great impression of your club or feeling as if they’ve seen it all before; just last year, in fact. Article provided by Bar Business Magazine.
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