October 2012 by Total Food Service

// NEWS

AWARDS

Mexican Food Truck Takes Top Honors At NYC Vendys ‘12 A food truck that specializes in traditional Mexican food won the top prize in the annual competition of New York City's street food vendors at Governor's Island. The 8th annual event was judged by Food & Wine's Kate Krader, BaoHaus's Eddie Haung, Das Racist, Councilwoman Julissa Ferreras and "citizen judge" Sara Lipton.

iaztlan Authentic Mexican won the Vendy Cup at the Vendy Awards. Owner Eleazar Perez comes from Puebla, in Mexico. "This is my American Dream," cried the Perez family matriarch in Spanish as she held up their Vendy Cup. "Thank you all so much for making this happen." Platzan defeated nominees Uncle Gussy's, Hamza & Madina Halal Food in Queens, Xin Xiang Prosperity Kebabs and Tortas Nezas. Other winners include Melt Bakery for best dessert, Phil's Steaks as Rookie of the Year, Cinnamon Snail's fig pancakes for the People's Taste award, and Lumpia Shack as Best Market Vendor. The Vendy Awards started in 2005. They are organized by the Street Vendor Project, which works for vendor rights. There are more than 10,000 street vendors in New York City. They are small businesspeople struggling to make ends meet. They work long hours under harsh conditions, asking for nothing more than a chance to sell their goods on the public sidewalk. Yet, in recent years, vendors have been victims of New York’s aggressive “quality of life” crackdown. They have been denied access to vending licenses. Many streets have been closed to them at the urging of powerful busi-

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// NEWS

EXPANSION

H. Weiss And BRC Join Forces To Bring Expanded Portfolio Of Services To Tri-State Consultants

n a transaction effective immediately, H. Weiss Equipment Corp., a half-century-old dealership based in Armonk, N.Y., has inked an agreement with BRC Commercial Kitchens Corp. to acquire certain BRC assets and to hire key personnel at the Elmwood Park, N.J., company. “BRC has been a well-respected business in our industry for many years and we look forward to combining our efforts to better serve all of our clients. This collaboration will give us one of the strongest contract engineering departments in the Tri-State area," explained H. Weiss president Jim Weiss. BRC President Kevin Byman added, “I believe our combined efforts will enable us to grow in ways we couldn’t

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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 2012 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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// NEWS

EVENTS

Food Network Set To Celebrate Annual NYC Event With Top Food Trucks And Entertainment The Food Network New York City Wine & Food Festival is bringing together the best of New York City’s unrivaled street food scene.

he Food Network New York City Wine & Food Festival presented by FOOD & WINE is bringing together the best of New York City’s unrivaled street food scene with the Grammy-Award winning band Train on Sunday, October 14 at Basketball City (Pier 36). The New York Times and Save Me, San Francisco Wine Co. Present Trucks & Train hosted by Andrew Zimmern closes out the Festival. “Trucks & Train represents our third year of doing truck events at the New York City Wine & Food Festival. It keeps getting bigger and better and we are able to raise more dollars and awareness this year than ever before,” comments veteran event host Andrew Zimmern. “Share our Strength’s No Kid Hungry® campaign and Food Bank For New York City are gold standard organizations and we are thrilled to be able to help them provide much needed services through this world class event. The NYCWFF proves that you can change the world one bite at a time through their ‘Eat. Drink. End Hunger’ mantra. I am also excited to premiere our national food truck, AZ Canteen, at this premier showcase. I am biased, but this is always my favorite event of the weekend.” Zimmern, the James Beard Awardwinning TV personality, chef, food writer, and teacher known for his versatile palate, has selected New York City’s finest food trucks to showcase some of their top dishes for the affair, including: Big Gay Ice Cream, Biryani Cart, Bongo Brothers Cuban, Chinese Mirch, Coolhaus, Cupcake Crew, Domo Taco, Fun Buns NYC, King of Falafel and Shawarma, Korilla BBQ, Melt Bakery, Palenque Homemade Colombian Food, Patacon Pisao, Pizza Luca, Phil’s Steaks, Rouge Tomate,

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// NEWS

EVENTS

Tri-State Hospitals Set To Celebrate Healthcare Foodservice Workers Week The Association for Healthcare Foodservice (AHF), the only professional society for healthcare food and nutrition professionals in self-operated facilities, are celebrating Healthcare Foodservice Workers Week™ October 1-7, 2012.

he Healthcare Foodservice Workers Week™ tradition was started in 1985 by a legacy association that is now part of AHF. Through their efforts the U.S. Congress declared that the first week of each October would be a national time to recognize the integral role that foodservice staff have in helping the employees and patients

of healthcare facilities stay well nourished and healthy. Today the importance of excellent nutrition has been established and documented, but it is even more critical to those individuals in healthcare facilities. This week is an excellent opportunity to recognize and thank those dedicated individuals who provide food and nutrition services in healthcare.

“Foodservice and nutrition professionals in healthcare play a vital role in maintaining the well-being of our patients,” said Beth Yesford, President of AHF. “We rely on our foodservice professionals to create and deliver meals that are flavorful and nutritious. Healthcare Foodservice Workers Week is our way to say thank you to the many dedicated individuals who work tirelessly to provide comfort to our patients. "This week is an excellent opportunity to recognize and thank those dedicated individuals who provide food and nutrition services in your facilities." AHF is celebrating the annual event with a new 2012 Healthcare Foodservice Workers Week™ Video Contest.  Members are being invited to submit Videos honoring Healthcare Foodservice Workers Week. The winner will receive a $750 conference scholarship to the 2013 national convention along with YouTube stardom. "We want our members to show off their pride in self-operation," Yesford continued. "It’s as simple as using your phone, webcam or video camera to shoot highlights of your special activities, or just tell us what

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BOOTH

#1339

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// CHEFCETERA Chef Dale Talde

ity, you should try out for the show.” So, I did.

Executive Chef & Partner of Talde Restaurant Brooklyn, NY

here did you grow up and who or what influenced you to start a career in foodser-

vice? I’m from the Chicago area and grew up in Niles, IL, a suburb of the city. My first influence when it comes to food is definitely my family. I come from a big Filipino family—I literally have dozens of first cousins who I grew up around— and food was always a central part of our get-togethers and celebrations.

online to Stephen about two times a week and mailed him a hard copy once a week. I also called the restaurants a bunch of times, and kept calling even though I got hung up on. They eventually offered me a shot, and I moved to NYC in December 2005. I got to work at both restaurants and ended my time with Starr Restaurants as its Director of Asian Concepts.

Top Chef absolutely gave me a boost as a young chef. I don’t think I would’ve been able to secure my current projects without it.

You appeared on Top Chef on two different occasions. How did you get onto the show and why? Did Top Chef help boost your career as an upcoming chef? I got on Top Chef by just going to an open casting. A girl I was dating at the time encouraged me to check it out and then the cooks I worked with told me, “You’ve got a big enough personal-

The idea behind TALDE was to just open a great neighborhood spot. Some place casual and fun where the staff takes good care of you and there’s always something good to eat to drink.

When I graduated from culinary school, I stayed close to home and worked in Chicago. Chef Carrie Nahabedian really gave me so much and I consider her my mentor. She certainly inspired me as a professional. Where did you attend culinary school? I went the Culinary Institute of America in Hyde Park, NY. Graduated December of 1998. How did you end up in NYC and do you have any mentors that led you here? Did you work for any acclaimed eateries? Like a lot of American chefs, I felt like I had to experience NYC. I knew I wanted to work at Morimoto and Buddakan, so I basically just pestered Stephen Starr and both those restaurants until they gave me work. I think I sent my resume

How did you meet your co-partners, David Massoni and John Bush? How was the idea for Talde created, what was the thinking behind it? I met David first. He was working at ‘inoteca at the time in the Lower East Side. I came in for dinner with my girlfriend and we just hit it off. He introduced me to John who’s been his friend for years. When they started building their first restaurant, Thistle Hill Tavern, in Park Slope I would stop by and hang out and when it came time to open my first place I knew I wanted to do it with them. They’re just great guys.

A 1998 graduate of the prestigious Culinary Institute of America, Dale began his professional career in Chicago as part of the opening staff at two of the city’s most acclaimed eateries: Chef Jean-Georges Vongerichten’s Thaiinspired, French restaurant, Vong-Chicago; and Chef Shawn McClain’s NewAmerican restaurant, Spring. Dale followed this with a stint consulting at Le Anne, a Vietnamese bistro in Chicago’s western suburbs. It was there, he developed a true passion for Southeast Asian cuisine.

What made Brooklyn the location choice for Talde? Does Brooklyn give you a reminder of where you grew up in Chicago? Park Slope definitely reminds me of where I grew up. It’s a real neighborhood and the kind of place where you feel like you can get to know people. We felt it was missing a restaurant like TALDE. It was underserved, which is something you can’t say about a lot of places in NYC, and this idea trumped all else. We knew that we were going to open in Brooklyn and in Park Slope, and it’s been great so far. The neighbor-

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BOOTH

#1339

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// NEWS

SOCIAL MEDIA

Groupon Focuses On Restaurant Niche With Purchase Of NYC Based Savored Groupon Inc. acquired restaurant reservation company Savored last month to help its daily deal website expand in the dining category.

he New York City based Savored works with more than 1,000 restaurants in the United States to fill empty tables through a service that offers diners automatic discounts of up to 40 percent off their bill. New York-based Savored launched in Chicago as VillageVines in 2010;

the company rebranded last year and is currently in 10 cities. Savored had positioned itself as a high-end alternative to daily deal sites, targeting fine dining restaurants who want to fill empty tables during non-peak times. The platform allows restaurants to set the days and times for which they want to release tables. Savored mem-

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bers make reservations online and receive a discount off their bill without needing to present a physical coupon at the restaurant. The typical discount is 30 percent off. Savored originally required members to pay $10 to book a reservation at a restaurant and in return get about 30 percent off their entire bill, includ-

ing alcohol. In May the $10 booking fee was eliminated. With this deal, the restaurant keeps all of the profits. Savored may be combined with Groupon Now!, a service that lets restaurant owners post discounted offers quickly to fill empty tables during slow periods. “Savored’s platform nicely complements Groupon’s efforts in yield management, an area we've pioneered with Groupon Now” Dan Roarty, vice president of Groupon Now, said in a statement. Groupon Now! has been slow to take off in some cities because there needs to be a lot of merchants in a small area for it to work well. Savored will continue running as

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// NEWS

EVENTS

All-Star Chefs Will Sweat It Out At 2012 ING New York City Marathon Familiar faces will be running through the five boroughs in the world’s most popular marathon this year.

ounder of Every Mother Counts Christy Turlington Burns, celebrity chef Richard Blais, restaurateur Joe Bastianich, and Boardwalk Empire’s Paul Sparks have decided to take on the challenge of the ING New York City Marathon for the second consecutive year. Joining these Marathon veterans will be television talent Jean Chatzky (NBC’s Today Show),

television personality Tanya Marchiol (HGTV), and news correspondent Anna Kooiman (FOX News Channel), it was recently announced by New York Road Runners president and CEO Mary Wittenberg. Previously announced celebrities adding sparkle to the field include U.S. Army veteran and Dancing with the Stars winner J.R. Martinez, who’s run-

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ning on behalf of Timex GPS, and former New York Rangers hockey player Nick Kypreos, now a sports analyst on Canada’s Sportsnet. “We have quite a celebrity contingent this year,” exclaimed Wittenberg. “We always look forward to having our celebrity runners shine at the ING New York City Marathon! These stars help to spread very important mes-

sages to their fans: living a healthy lifestyle, giving back to the community, and demonstrating the determination to achieve something great. They add a wonderful sense of excitement, inspiration, and buzz to the field of runners.” The celebrity participants have traded their broadcast scripts for running logs, sporting equipment for sneakers, and Hollywood backdrops for the streets of New York City, but on November 4, they’ll all come together to support one of more than 200 charities that are involved with the ING New York City Marathon. In 2011, the official charity program raised a record-breaking $34 million toward many different causes. This year, the

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// NEWS

ASSOCIATIONS

Tri-Staters Highlight New SFM Board Unveiled In Las Vegas The Society for Foodservice Management (SFM), the preeminent national association serving the needs and interests of executives in the onsite foodservice industry, has announced its 2013

al association serving the needs and interests of executives in the onsite foodservice industry. Our principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and professional climate.

Board of Directors.

ark Freeman, Senior Manager of Global Employee Services at Microsoft, is the association’s new president. Freeman oversees strategy and execution of over 60 Microsoft sites worldwide. His initiatives have put Microsoft at the cutting edge of the industry, including being the first corporate account in the US to be recognized as 3-Star Green by the Green Restaurant Association and designing the building “The Commons,” a 3-building complex at Microsoft that incorporates retail and food establishments on a corporate campus. Freeman is a member of the advisory boards for South Seattle Community College and Food Management Magazine. He has received numerous industry awards, including IFMA (International Foodservices Manufactures Association) 2012 Silver Plate award and Food Management Magazines 2010 best concept award. “It’s been an exciting year with so much momentum, and I can’t imagine a better person to hand over the torch to,” says Barbara Kane, SFM

Immediate Past President. “I look forward to Mark’s leadership as he takes SFM to new heights of success.” New officers of the SFM Board of Directors include: President: Elect: Sabrina Capannola, Senior Manager, The World Bank; Treasurer: Tony Kaszuba, President, Restaurant Marketing Associates; SFM Foundation Chair: Matt Merson, Director of National Accounts, ZICO Beverages LLC; Senior Associate: Sumi DeBenedittis, Senior Communications Manager, PepsiCo Foodservice and Immediate Past President: Barbara Kane, VP, Industry Relations, Ecolab, Inc. New and returning directors of the SFM Board of Directors also include: Steve Follett, President, Follett Corporation; Jay Leyden, EVP – Growth, ARAMARK Business Dining; Victoria Vega - National Director Business Development, Corporate Dining, CulinArt, Inc.; Bernadette Ventura – Manager, Food Services, Corporate Real Estate, Health Care Service Corporation, a Mutual Legal Reserve Company. The Society for Foodservice Management is the pre-eminent nation-

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New SFM Board: Debra Murphy, Prudential Financial, Food Services Manager (SFM Director), Matthew Merson, ZICO Beverages LLC, Director of National Accounts (SFM Foundation Chair), Damian Monticello, FMP, CMP, Florida Blue, Corporate Foodservice Liaison (SFM Director), Sumi P. DeBenedittis, PepsiCo Foodservice, Senior Communications Manager (SFM Senior Associate), Victoria E. Vega, CulinArt, Inc., National Director Business Development, Corporate Dining (SFM Director), Anthony Kaszuba, Restaurant Marketing Associates, President (SFM Treasurer), Steve Follett, Follett Corporation, President and CEO (SFM Director), Bernadette Ventura, Health Care Service Corporation, a Mutual Legal Reserve Co, Manager, Foodservices, Corporate Real Estate (SFM Director), Sabrina Capannola, The World Bank, Senior Project Manager (SFM President Elect), Mark Freeman, Microsoft, Sr. Services Manager (SFM President), Barbara Kane, Ecolab, VP Industry Relations (SFM Immediate Past President)

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// EYE

SFM COVERAGE PRESENTED BY: Visit www.aysstaff.com for your Service Staffing Needs

Metro New York Food Service Professionals Dominate Annual SFM Awards Once again, the Metro New York food service community made its mark at the annual Society for Food (SFM) last month in Las Vegas.

"SFM

is a powerful network of leaders that truly define the industry,” says Barbara Kane, SFM Immediate Past President. “These award recipients represent some of the best and the brightest our association offers our industry.” The Society for Foodservice Management is a pre-eminent national association serving the needs and interests of executives in the onsite foodservice industry. Its principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and professional climate.

“SFM is a powerful network of leaders that truly define the industry. These award recipients represent some of the best and the

agement, Holly Von Seggern won the SFM The Spirit Award. The honor is presented to an individual who consistently demonstrates the qualities of loyalty, dedication and enthusiasm for the Society. Huntington, Long Island based Whitsons Culinary Group™ provides dining services to consumers and public and private organizations throughout the United States. Its services include school nutrition, residential and healthcare dining, prepared meals, corporate dining, vending services and emergency dining; ranging in scope from consulting services to complete, onsite turnkey solutions. Whitsons is currently the 16th largest dining service provider in the U.S. and leads the industry with its customized services, innovative programs, commitment to quality, focus

brightest our association offers our industry.”

One of the highlights of the group's national convention was to announce the winners of the 2012 SFM Direc-

Jay Silverstein goes off-script while accepting the Lifetime Achievement Award. He was standing on a milk-crate – there was a running joke during both award presentations about height requirements for SFM Awards

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tors’ Award. The seven awards - Community Service, Spirit, Leadership, Richard Ysmael Distinguished Service, Pacifico Above & Beyond, Lifetime Achievement and President’s - recognize individuals that have served the association and bettered the industry. SFM's Community Service Award went to Day and Nite's/All Service’s Dan McCaffrey. The Long Island sales executive has worked tirelessly to go above and beyond to help support the onsite foodservice industry, as well as their local community. McCaffrey was instrumental in the success of the association summer Schmooze Cruise in New York Harbor. Whitsons Culinary Group's Vice President, Marketing and Brand Man-

Barbara Kane honors Tony Butler, President, FSA Management Group with the SFM President’s Award.

The 2012 SFM Annual Conference offered attendees many networking breaks between educational sessions. Doug Allison, Sumi DeBenedittis, and SFM President-Elect Sabrina Capannola take advantage of that opportunity.

on nutrition, local sourcing and community support. The third New York area winner was Credit Suisse's Jay Silverstein. The Lifetime Achievement Award was bestowed on the New York City based executive who serves as the firm's Vice President, Corporate Real Estate and Services. The Award recognized Silverstein's lifetime of contributions

Vegetable Mechanic Damian Monticello carefully constructs his veggie drag race car in the hunger awareness benefit for Whitney Elementary School in Las Vegas

and service to the onsite foodservice industry. SFM's Leadership Award was presented to Ira Kaplan of Irinox. The honor recognizes an individual whose work on behalf of SFM and the onsite foodservice industry has resulted in the demonstration of outstanding leadership qualities.

The Richard Ysmael Distinguished Service Award was presented to Gary Crompton of Aramark Business Dining. The Phalidelphia based executive was recognized as an individual who has been diligent in his or her service to onsite foodservice and who has consistently shown dedication, support and leadership to the Society. This special award is named for SFM’s Richard Ysmael, who was named its first recipient. Also among the winners were Tyson's Mike Johnston. He was presented with the Robert Pacifico Above & Beyond Award. The Pacifico Award is given to a deserving Associate Member in recognition of extended, exemplary and dedicated service to the Society, his or her community and the onsite foodservice industry. Tony Butler, the President of FSA Management Group won SFM's President's Award. Butler was selected based on his contributions to the term of SFM's President. Butler has assisted a number of SFM's Presidents throughout their terms or has served the organization as a whole and dedicated his or her time to the betterment of SFM. “It was a special honor to recognize Tony Butler’s contributions to our association,” says Kane. “This year would not have been the success it was without his tireless commitment to SFM.” “Bringing SFM back to FSA has meant so much to me,” says Tony Butler, FSA President. “Both Peg Plaut and I originally came to FSA to work with SFM and we are looking forward to a long, fruitful relationship with this special client. Thank you to Barbara for her fantastic spirit and leadership and to all SFM members for their passion for the industry and the association.” Next year’s SFM National Conference will be held in Bonita Springs, Florida at the Hyatt Regency Coconut Point Resort on September 30 – October 2, 2013.

Mark Freeman begins his new term as President of SFM

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// NEWS

OBITUARY

Legendary Manhattan Restaurant Visionary Goldman Dies At 68 Tony Goldman, whose investor’s eye for spotting battered neighborhoods prime for rejuvenation led him to help revive SoHo in Manhattan in the 1970s, South Beach in Florida in the ’80s, and Philadelphia in the 90's died last month in Manhattan. His epitaph a trail of signature, vibrant, urban neighborhoods that changed whole downtowns.

r. Goldman did not like to be called a developer. “Developers are knock ’em down, build ’em up guys,” Goldman said. “That’s not me.” Instead, he saw himself as a long-term investor in the revitalization of historic neighborhoods. In 1976, walking through the dilapidated manufacturing district south of Houston Street, once known as Hell’s Hundred Acres, he was attracted by its imposing cast-iron architecture and realized that the vast loft spaces in the factories there could be appealing places to live. “I saw the architectural aura of the neighborhood,” Mr. Goldman told Preservation, the magazine of the National Historic Trust, in 2010. “The cast-iron district expressed a powerful sense of place that didn’t exist, that doesn’t exist, in many places in the world. But it was the historic fabric, first and foremost, that captivated my attention and interest.”

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He bought and renovated 18 buildings, including the SoHo Building on Greene Street, turning it into the district’s largest and tallest mixed-use office building. In a neighborhood of scruffy artists’ taverns, he opened restaurants to attract a young and chic crowd: first the Greene Street Café, a jazz supper club, and then the SoHo Kitchen and Bar, an ancestor of the wine bar. Roberta Brandes Gratz, the author of several books on urban lifestyles and a former member of the New York City Landmarks Preservation Commission, said Mr. Goldman’s genius was in recognizing not just the value of old buildings but also the importance of their context. “He understood that what makes a neighborhood is the diversity of uses,” she said. “Restaurants put people on the streets and add vibrancy. People who wanted to stay in the city wanted

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// Q&A Olivier Cheng President of Olivier Cheng Catering & Events New York, NY

What’s your approach to the type of culinary talent that can succeed in catering? We look for people generally who have a restaurant vs. a catering background since they tend to understand food better - once we find the creative person, we want them to really understand logistics, flexibility and problem solving - that tends to be the reason why many restaurant chefs fail at catering - they do not understand the catering process, which is so different from restaurants - and then we have our talent.

ow did you get involved in the industry? I actually kind of fell into it. After completing my Architecture studies I then went on to get an MBA - the idea of a combination of creativity and business always interested me. During school I worked for a few caterers and then managed a 4 star resort and I really loved the service business. I then started up a catering company for Matthew Kenney, who was a star New York Chef. And that began Olivier Cheng Catering.

Does a gifted ala Carte chef have the skill set to succeed in your world? Yes - but it’s hard to get a restaurant chef to want to be in the catering world - but if you find one who does, they really need to understand how to work in the catering environment - there is no restaurant kitchen, it’s a field one and they need to develop menus that can survive the rigors of catering.

Who had the biggest impact on your career? Many people influenced me but I would say that Matthew Kenney helped me the most in that he inspired me to go out on my own and start my own business and he helped me understand what a restaurant was and how I could take the sensibility and bring it into the catering world. You’ve talked about building events. What does that mean? Portable architecture - events are like building - you need a strong foundation, you need good bones, good flow, beautiful things to look at, wonderful things to smell, great things to touch and the sounds of many things - that's what builds an event - and it is ethereal.

What role does food and menu play in an OC Event? A great role - they are who we are (at least the primary component). We serve restaurant quality food and that is what makes our food so special.

You just came out of Fashion Week… what were the highlights? We just did a gorgeous dinner for Hermes this past Monday - they are one of my favorite brands and their attention to detail is amazing. What’s your approach to building a President of Olivier Cheng Catering & Events, Olivier Cheng

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// NEWS

ACQUISITIONS

Bronx Based Paper Enterprises Grows Portfolio With Worldwide Sales Acquisition The Father and Son duo of Herb and Jordan Sedler continue to grow their Tri-State footprint.

orldwide Sales & Distributing, a company led by Barry Shimon, is a distributor of general merchandise and household items that serves the dollar stores, dollar plus, and general merchandise markets for over 30 years, in the

NY, NJ, CT, PA, MA, and MD marketplaces. Jordan Sedler, President of Paper Enterprises says “Worldwide Sales is an excellent fit for both of our companies and will allow us to expand and improve our offerings to our customers as we introduce and

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cross-sell our expanded product lines into each other’s markets. By combining Worldwide Sales with our Consolidated Paper Retail Division we gain over 500 new customers and 800 new products to offer our customers. Additionally the Worldwide customers gain an ad-

ditional 2,700 new items carried by Consolidated Paper.” According to Barry Shimon, President of Worldwide Sales “Consolidated Paper brings significant resources to the Worldwide Sales & Distributing customers, suppliers and employees, and we are looking forward to being part of the Consolidated Paper Retail Team.” Paper Enterprises, a family owned and operated business for over 50 years, operates out of facilities totaling 285,000 square feet in Bronx, NY and Edison, NJ and through a fleet of 27 trucks and over 150 employees and serves the janitorial supplies and disposable foodservice products marketplace.

// NEWS

EVENTS

Women In Culinary Leadership Initiative Unveiled At Manhattan Event In an effort to examine the role of women in leadership positions in the culinary industry, the James Beard Foundation and Vermilion have launched the “Women in Culinary Leadership Program.”

he initiative was announced last month, at the “Women in Culinary Leadership Evening” at Vermilion in New York City in an event featuring a thought-provoking panel discussion plus a five-course Indian-Latin fusion

dinner. The program, spearheaded by Rohini Dey, founder of Vermilion, and Susan Ungaro, president of the James Beard Foundation, aims to examine the gender imbalance in the food industry, celebrate the accomplish-

ments of women in the field and support women working to make it in the culinary world as chefs and restaurateurs. The evening features a panel moderated by Emmy- and James Beard Award-winner Martha Teichner of CBS

News with Martha Stewart, founder of Martha Stewart Living Omnimedia; Lidia Bastianich, chef, author and restaurateur; Dorothy Hamilton, founder and CEO, the International Culinary Center; Rohini Dey, Ph.D., founder/ owner, Vermilion (NYC and Chicago); and Susan Ungaro, president, James Beard Foundation. Rohini Dey announced the launch of her “Chefs for Women” year-long program backed by a roster of talented and highly lauded chefs from across the country, and “The James Beard Foundation Vermilion Women in Culinary Leadership Scholarship.” The James Beard Foundation is a New York-based national profession-

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al non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and educational opportunities to cooking hopefuls. The Foundation was started in 1986 by Peter Kump, a former student of James Beard and founder of the Institute of Culinary Education. At Julia Child's suggestion, Kump purchased Beard's New York brownstone at 167 West 12th Street in Greenwich Village and preserved it as a gathering place where the general public and press can appreciate the talents of established and emerging chefs. The James Beard House hosts frequent dinners featuring selected chefs working the Beard kitchen in the company of Foundation members and industry professionals. Notable past chefs have included Daniel Bou-

Rohini Dey announced the launch of her “Chefs for Women” year-long program backed by a roster of talented and highly lauded chefs from across the country, and “The James Beard Foundation Vermilion Women in Culinary Leadership Scholarship."

lud, Emeril Lagasse, Nobu Matsuhisa, Jacques Pépin, and Charlie Trotter. The James Beard Foundation Awards, considered the "Oscars of the food world," are held annually to hon-

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or exceptional chefs and journalists. The main Awards Galas are held on the first Monday in May and feature an awards ceremony and a winning chef's tasting reception afterwards.

As a leading restaurateur in the US, Rohini Dey is a leading proponent of Indian cuisine. Prior to opening her Vermilion restaurants in Chicago and New York, she was an economist and management consultant in India and the US. As a woman restaurateur, still a rarity in this industry, Rohini is a staunch supporter of women in business, and the mentorship and education of girls on a global level. She continues to stay involved with women’s recruitment for McKinsey, is an active member of The Chicago Network (TCN), International Women’s Forum (IWF) and the NY Women’s Forum (WF) – the leading women networks in both cities and globally.

// EVENTS

COMPETITIONS

Winners Crowned At The First-Ever "Show Me the Proof!" High Proof Cognac Cocktail Competition Tim Cooper of Gold Bar Wins Trip to France as Grand Prize, Franky Marshall of Monkey Bar and Lynnette Marrero of Astor Room Take Second and Third Places for Cash Prizes

anna Lee Communications, an award-winning agency specializing in spirits, food, wine, and lifestyle PR and event management, recently announced that Tim Cooper of Gold Bar has won the Grand Prize in the firstever "Show Me the Proof!" High Proof Cognac Cocktail Competition. The competition showcased the unique seasonal mixing possibilities of Louis Royer "Force 53" VSOP Cognac, which is one of the highest proof Cognacs in the U.S. market. The Grand Prize is a one-week, all expense paid educational trip to France for Cooper and his guest to visit Louis Royer Cognac's cellars in Jarnac and experience the 16th Fete du Cognac Festival, as well as two nights in Paris. Franky Marshall of Monkey Bar/The Tippler and Lynnette Marrero of Astor Room earned second and third places respectively and each won a cash prize of $1,000. The judges were Dale DeGroff ("King Cocktail"), the legendary master mixologist and reviver of the craft cocktail; Paul Pacult, the noted spirits critic and writer; Steve Olson, founder of

aka wine geek and an accomplished spirits expert/educator; Jack Robertiello, a widely-respected spirits and cocktail writer; Carrie Keagan, VH1 "Big Morning Buzz Live" TV show host and cocktail enthusiast; and, Louis Royer Cognac's Master Selector Jerome Royer, a fifth-generation Royer family member. "We asked bartenders and mixologists across the U.S. to 'show us the proof' and indeed they did," said Royer. "Through this competition, they proved that high proof spirits like Louis Royer 'Force 53' VSOP Cognac can be a bartender's best friend by providing an unshakable flavor backbone for their Cognac cocktails. We thank all of the pros who submitted their recipes and we take our hats off to the finalists and these exceptional winners." "I'm proud beyond words to have won the competition," said Cooper. "The competition shows that the over-proof spirits trend has truly arrived and that Louis Royer 'Force 53'

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// NEWS

CHEFS

Noted California Chef Eagle Takes Kitchen Reigns At NYC’s Waldorf Christopher Eagle has been named restaurant chef of The Waldorf Astoria New York. He oversees the property's three restaurants including Peacock Alley, Oscar's Brasserie and the legendary Bull & Bear Steakhouse along with the hotel's 24-hour room service offering.

agle joins the culinary team at The Waldorf Astoria New York with a vast knowledge of cuisines due to the span of influence received at top restaurants and hotels throughout the country. As one of his initial duties, Eagle oversaw the revamping of The Waldorf Astoria's famed Sunday Brunch, which was relauched after a summer hiatus. Located in Peacock Alley, the brunch is considered one of New York’s top culinary events. Chef Eagle's new brunch menu will include a focus on seasonal products and specialties while paying homage to the hotel's culinary history as the birthplace of American staples such as eggs Benedict, Waldorf salad, and red velvet cake. New dishes will also incorporate honey harvested from the hotel's newly installed beehives. With only 30 course hours remaining, Christopher Eagle left college and went to culinary school, drawn into the industry by the energy and passion he had experienced while working at restaurants during school. Eagle jumped on board at Johnson and Wales’ culinary program in Charleston, and finished the program in just 15 months. After school he did what so many culinary grads think they’re going to do – he moved right into a sous chef position at Brasserie Le Coze in Atlanta,

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// SCOOP

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

Admiration's Leffler Makes Bid To Join Yankee Playoff Rotation

manufactures and distributes food products for the food service industry. Admiration's wide variety of products include: Salad dressings, shortenings, edible oils, condiments, vinegars and mayonnaise. Scoop notes that with the number of injuries that the Yanks have suffered through, you might very well see Leffler get the call for the playoffs from the Girardi/Cashman braintrust.

Scoop notes that the pitcher on the mound for the recent Yankees vs Orioles game looked awfully familiar. Seems that Admiration Food's President Michael Leffler threw out the first pitch prior to one of last month's pennant race games at the Big Ball Or-

Penn Station Spot To Stop You In Your Tracks

Admiration foods is a family owned business founded in 1945 by Seymour Unterman.

chard in the Bronx. The Englewood, NJ based team has expanded its already well known brand indentity with a season long sponsorship of Yankee radio broadcasts on WCBS-Radio. Admiration foods is a family owned business founded in 1945 by Seymour Unterman. The Garden State company

With the number of injuries that the Yanks have suffered through, you might very well see Admiration Food's President Michael Leffler get the call for the playoffs from the Girardi/Cashman braintrust.

This year’s Kosherfest offers exhibitors opportunity to get their products in front of thousands of trade buyers from across the globe.

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Scoop hears that commuters, office workers and the growing residential and hospitality community in the Penn Station area will soon have a sprawling new place to eat and drink. Savanna, the real estate private equity firm that owns 31 Penn Plaza, has just signed a lease with Philadelphia-based Public House, a restaurant group planning a 4000 square foot new restaurant and bar. To be named Pennsylvania Six, the upscale American restaurant will be located on the first floor of the West 31st Street building. It is slated to open this month and includes mezzanine space with up to 200 seats and could

conjure up memories, for some, of the 1940 Glenn Miller classic, “Pennsylvania 6-5000.” Public House operates restaurant and bar concepts throughout New York, Philadelphia and Maryland, and is set to open its first Las Vegas outpost later this year at the Luxor.

Bryan Brothers Really Cooking Scoop saw the gold medalist brothers Bob and Mike Bryan serving up

Scoop saw the gold medalist brothers Bob and Mike Bryan serving up culinary aces at last month’s 13th annual BNP Paribas Taste of Tennis charity event at the W hotel. culinary aces at last month’s 13th annual BNP Paribas Taste of Tennis charity event at the W hotel. The brothers

cooked alongside host Gail Simmons and many of the city’s most notable chefs to benefit the New York Junior Tennis & Learning organization. Others who took part in the festivities included women’s world No. 1 Victoria Azarenka and Americans James Blake and Mardy Fish. Holding court with Simmons were many of the city’s hottest chefs, including Daniel Holzman and Michael Chernow of The Meatball Shop, Brian Ray of Buddakan, Emma Hearst of Sorella land Marc Murphy of Landmarc.

Derek and Daniel Koch, of Dual Groupe, continues to expand their reach in the old Limelight space, once an iconic disco draw back in the day, with the opening of a 3,000-square-foot event space.

run by Dual with celebrity chef Todd English. Chateau Cherbuliez officially opened its upstairs restaurant and private dining room for 25. Access to the upstairs space is limited to private members and their guests. Décor includes a glass floor that reveals the wine bar below, photographer Patrick McMullan’s art from the Limelight’s drug and disco days, two fireplaces and a 1900s mural of Paris. The formal French menu features classics like Dover sole, steak tartare and cote de boeuf.

Back In The Limelight: New Event Space Opens

Mingle With Culinary Stars At NY Wine & Food Festival

Scoop notes that just in time for Fashion Week, last month, Derek and Daniel Koch, of Dual Groupe, continues to expand their reach in the old Limelight space, once an iconic disco draw back in the day, with the opening of a 3,000-square-foot event space. The lease was signed last month and the first event was a birthday bash for Dual Groupe partner Michael Weinstein. Called the Chateau Cherbulie event space, it is adjacent to Chateau Cherbuliez, the indoor/outdoor wine bar and model hangout named for the Koch brothers’ grandmother and

Scoop notes that New York City is celebrating its fifth birthday, event, the New York City Wine & Food Festival, running Oct. 11-14, brings together the culinary world’s biggest names for four days of belly-busting tastings and dinners. Proceeds will benefit the Food Bank of New York City and Share Our Strength, two nonprofits working to end hunger, so diners will be eating for a good cause. Among the highlights is a roast to Anthony Bourdain. Hosted by Mario Batali, for a night of

CONNECTICUT NEW YORK

NEW JERSEY

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181 Marsh Hill Road 91 Brainard Road 566 Hamilton Avenue 15-06 132nd Street 1966 Broadhollow Road 720 Stewart Avenue 43-40 57th Avenue 1335 Lakeland Avenue 650 S. Columbus Avenue 305 S. Regent St. 777 Secaucus Road 45 East Wesley Street 140 South Avenue 1135 Springfield Road

Chateau Cherbuliez officially opened its upstairs restaurant and private dining room for 25. Access to the upstairs space is limited to private members and their guests.

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Orange, CT 06477 Hartford, CT 06114 Brooklyn, NY 11232 College Point, NY 11356 Farmingdale, NY 11735 Garden City, NY 11530 Maspeth, NY 11378 Bohemia, NY 11716 Mt. Vernon, NY 10550 Port Chester, NY 10573 Secaucus, NJ 07094 S. Hackensack, NJ 07606 S. Plainfield, NJ 07080 Union, NJ 07083

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203-795-9900 860-549-4000 718-768-0555 718-762-1000 631-752-3900 516-794-9200 718-707-9330 631-218-1818 914-665-6868 914-935-0220 201-601-4755 201-996-1991 908-791-2740 908-964-5544 continued on next page

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// SCOOP from page 43 laughs and a four-course meal by Al Fiori’s Michael White. A bonus is an intimate dinner with April Bloomfield at City Grit. The famed New York chef, who runs the Spotted Pig, the Breslin and the John Dory Oyster Bar, will share stories and recipes from her debut cookbook, “A Girl and Her Pig.” Food Network’s Rachael Ray returns to host her popular Burger Bash. The outdoor event lets diners walk around and enjoy burger creations and sides from the country’s best joints, including the Capital Grille, Artisanal Bistro and more.

Let’s Do Lunch Scoop says there’s no such thing as a free lunch. But a free show about lunch? Bingo! Beginning last month, the New York Public Library’s “Lunch Hour NYC,” a giddy smorgasbord of a

Beginning last month, the New York Public Library’s “Lunch Hour NYC,” a giddy smorgasbord of a show about a very New York innovation: quick meals for movers and shakers. show about a very New York innovation: quick meals for movers and shakers. Starting about 150 years ago, when Webster defined the term, “Lunch Hour” hits on the culinary highs and

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE lows since. It ranges from oyster and hot dog stands to power lunches and Schrafft’s, the working gal’s best friend, where ice-cream sodas cost a quarter. The history of school lunches is written on cafeteria trays, and coffee-shop jukebox plays “Cheeseburger in Paradise.” And then there’s Horn & Hardart’s Automat, which dispenses staples like mac ‘n’ cheese for a few nickels. The little windows are re-created here, minus the food. Bring your memories and bring back Schraft’s Fifth Avenue at 42nd Street.

FiDi Acquires Taste Of Roti With NYC Rollout Slated Scoop reflects on the ongoing upgrade of FiDi’s casual-eating scene, as Roti Mediterranean Grill will launch its first New York outpost at 100 Maiden Lane in January. The “healthy and affordable” chain with 16 locations in Chicago and Washington, DC, has signed a lease for 2,000 square feet in a former bank space – how’s that for a switch? – on the ground floor of the rental apartment building. Roti Chairman Mats Lederhausen described the chain’s philosophy as “basically fast food with no guilt.” The menu boasts “robust flavors” of the Mediterranean such as olive oil and legumes, and includes freshly cut roasted meats, salads, sandwiches and traditional sides like hummus and couscous. The Roti deal typifies the measured advance of the FiDi restaurant world. Despite promises of future culinary nirvana at the World Financial Center and the World Trade Center, there’s still precious little “fine dining” except for steakhouses, which keep multiplying even though residents are starved for better seafood, Italian and Asian choices. Major league uptown restaurateurs continue to avoid the area for several reasons including the false perception that there aren’t enough

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Better quality chain operators such as Pret A Manger, Financier and Chipotle are replacing the dives from river to river.

customers and the accurate one that available spaces tend to be too big (as former bank vaults) or too small and narrow. Even so, there’s tremendous momentum where lower-priced eateries are concerned – a quantum leap over Wall Street’s old greasy spoons and ethnic spots. Better quality chain operators such as Pret A Manger, Financier and Chipotle are replacing the dives from river to river. Uptown restaurateurs including the Frescoowning Scotto family have launched thriving low-priced outfits mainly for lunch and takeout.

rib steak with bone-marrow butter was requested by Meatopia founder Josh Ozersky. There were plenty of newcomers to the once-a-year festival – the U.S. Navy SEALs and Armed Forces Foundation participated for the first time. Robert O’Neill, a SEAL for more than 16 years, whipped up a venison dish his grandmother used to make. “It was born out of necessity. We have a lot of game in Montana, and she tried to be creative by adding cream cheese and bacon. I’ve been eating this since I was a kid,” he said.

You May Have Wanted to Venture Down to Gallagher's Steak House Scoop notes that if you look like Babe Ruth and live in the New York City area, you may have wanted to venture down to Gallagher’s Steak House. Willis Gardner successfully defended the Babe Ruth look-alike championship at Gallagher's Steak House which celebrated its 85th year in business. Avid Ruth fans know that it was a key anniversary for the Babe. In 1927, the same year that Gallagher’s opened,

City Of Meat – NYC! Scoop says Randalls Island? More like Meat Island. The park was transformed into a carnivore’s paradise late last month for Meatopia, one of the year’s biggest food fests. Nearly 40 chefs joined the “Woodstock of Animals,” roasting up everything from pork cheeks to Icelandic lamb. Rain didn’t keep foodies, who paid $140 for all-access tickets, from chowing down. Throughout the evening, attendees made their way around different meat-centric “neighborhoods” such as the Deckle District and Carcass Hill and threw back cups of Amstel Light. They also mingled with some of New York’s most esteemed chefs, including “Iron Chef” Marc Forgine, whose

Willis Gardner celebrated the defense of his Babe Ruth Look-alike championship at the bar at Gallagher's Steak House, enjoying a classic filet mignon and whiskey at the midtown restaurant celebrating its 85th birthday. Gallagher's was born in 1927, the same year the Bambino socked then record 60 home runs in single season.

Even 85 years later, Gallagher’s remains the only steakhouse in New York City that grills their steaks over hickory coals.

Ruth hit a milestone 60 home runs – a mark that stood for 34 years until Yankee Roger Maris broke it in 1961. Willis Gardner of Oberlin, Ohio, has thrown down the gauntlet and is expected to defend his title. Mr. Gardner was declared champion of Gallagher’s previous Babe look-alike contest in 2007 when the restaurant celebrated its 80th birthday - the Bambino set a then-single season record of 60 home runs with the Yankees in 1927. Even 85 years later, Gallagher’s remains the only steakhouse in New York City that grills their steaks over hickory coals. This combination of all-natural dry aging and hickory coals makes a steak you cannot find any place else in the New York area.

Marriott Pavilion Will Bring Large Events to CIA's Hyde Park Campus  Scoop notes that using giant forks and spoons to symbolically Scoop the dirt, Richard E. Marriott and President Tim Ryan of The Culinary Institute of America (CIA) recently broke ground on the new Marriott Pavilion at the college's Hyde Park, NY campus. The 42,000-square-foot theater and conference center will be an extension of the existing J. Willard Marriott Education Center at the CIA, a premier facility for undergraduate education and industry services including menu, product, and professional development.

"The Marriott Pavilion's meeting spaces are designed to create a 'think tank' environment which can spark the next wave of innovation in American foodservice," Dr. Ryan said. "To build on our rich tradition of excellence and to remain at the top of our game in the years to come we need to continue to attract the most influential chefs, scholars, nutrition and food scientists, business experts, and thought leaders to our campus. The addition of the facilities of the Marriott Pavilion will strategically advance the CIA student educational experience and the culinary profession with innovative,

The Marriott Pavilion will also host graduation ceremonies and presentations by influential chefs, visiting scholars, nutrition scientists, and other industry leaders. world-class programs and events." Featuring interactive audience response technologies and video-conferencing capabilities, the two-story Marriott Pavilion will house an 800seat theater, conference center with seminar rooms, and state-of-the-art demonstration kitchen. Construction is scheduled for completion by late fall 2013. This new $19 million building will allow Hyde Park to host industry leadership seminars and conferences similar to ones held at the college's California and Texas campuses. The CIA's Menus for Change conference, in conjunction with the Har-

vard School of Public Health, is a new flagship leadership program focusing on the business of healthy, sustainable, and delicious food choices that will be held annually in the Marriott Pavilion beginning in 2014. The Marriott Pavilion will also host graduation ceremonies and presentations by influential chefs, visiting scholars, nutrition scientists, and other industry leaders. "The Marriott family and The Culinary Institute of America share a strong commitment to excellence in every aspect of the food and hospitality industry for both guests and employees," said Mr. Marriott, chairman of Host Hotels & Resorts, Inc., a sister company of Marriott International. "With this facility, the J. Willard and Alice S. Marriott Foundation is proud to continue its partnership with the col-

lege in creating positive experiences both now and into the future for students as they pursue their studies for careers in foodservice and hospitality throughout the world." Mr. Marriott began working in his family's corporation after earning his MBA from the Harvard Business School in 1965. He is deeply involved with philanthropic work, including serving as chairman of the J. Willard and Alice S. Marriott Foundation, which provided a $5 million naming gift for the Marriott Pavilion at The Culinary Institute of America.

The addition of the facilities of the Marriott Pavilion will strategically advance the CIA student educational experience and the culinary profession with innovative, world-class programs and events.

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// NEWS

EVENTS

Jade/Beech Powers Culinary Stars At Annual NYC Starchefs Congress The StarChefs.com International Chefs Congress has grown the equivalent of a comet’s tail, streaking star-spangled industry glory across the American culinary horizon.

his month’s seventh annual event brought 90 presenters from all over the world gathering in one space, for three days, to share the tastes and techniques of contemporary food and drink, and to generally advance the cause of conscious cuisine, one light year at a time. Gathering so much star power and talent under one roof means a lot of top of the line equipment—the highpowered, high-tech, durable stuff, capable of withstanding the creative onslaught of a small army of chefs, pastry chefs, mixologists, and sommeliers (i.e., the kind of onslaught you’d expect at Chipotle, who’s research team will be on hand to discuss the tech and talent behind the success of the “maximized commissary” in their ICC Business Seminar). Fortunately, StarChefs.com brought a lineup of some of the industry’s best equipment to keep those talented hands busy—and happy—for every packed day of ICC. The Park Avenue Armory in New York City hosted a fiery demonstration of star power, when it united Master Pizzaiolos Roberto Caporuscio and Antonio Starita of Don Antonio with the power of the Jade Range Beech Oven. A wood-fueled oven (with alternate heating options

For some chefs “the art of plating” stops at the functional arrangement of the elements of a dish. But for others, it’s the final gesture, the last opportunity for expression before a dish leaves the kitchen.

including wood and gas, full gas, and electric), Jade’s Beech Oven consistently outperforms other ovens in its category in the United States and Europe, owing to more than a few key design specs (think the ability to store lots of heat for long periods). That was paired with the uncompromising, authentic pizza-making skills of Naples-trained Caporuscio and Starita, who demo’d the deepfried magic of their addictive Montanara pizza, to create dough-blis-

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tering heat meets two of the world’s most dedicated authorities on all things pizza. Chefs Bart Bell and Nathanial Zimet are hometown heroes in New Orleans, and for good reason. They’re part of the next generation of NOLA talent upholding (and innovating) the city’s proud culinary traditions. October 1, they teamed up to demo a mainstay of the Crescent City’s eclectic menu: regional smoked sausage. Hobart’s Meat Chopper and

Food Cutter, with their sleek, speedy, ultra-powerful grinding capabilities, which allowed Bell and Zimet to focus on getting the perfect proportion of meaty, spicy good stuff in the casing. Once it’s tied off, the sausage bathed in some deep, rich smoke, courtesy of Southern Pride, before inevitably meeting up with mouths of attendees. (For more on Gulf cuisine, check out John Besh and Susan Spicer on the ICC Main Stage.) For some chefs “the art of plating” stops at the functional arrangement of the elements of a dish. But for others, it’s the final gesture, the last opportunity for expression before a dish leaves the kitchen. For these chefs especially, the choice of plate—not just the composition of elements—is seminal. And that’s why Chef Chris Nugent of Chicago’s breakout hit Goosefoot used Steelite’s Crucial Details line in his ICC presentation, “Composed Flavors: The Art of Presentation.” Where Nugent builds elegant structure, Steelite answers with refined lines and elegant tones that softly amplify and echo the naturalism and architecture of the dish. But we’re not just talking about a complimentary, or even aesthetically participatory, frame. The fact that Steelite consistently endures body, stress, and thermal tests means it can handle the onslaught of a busy, successful kitchen (like the ICC kitchen, and Nugent’s Goosefoot, which beat out Next as Chicago magazine’s “Best New Restaurant”). The phrase “there’s an app for that” is no stranger to the food world, but with PolySci’s new sous vide app, it’s

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// NEWS

EVENTS

Ask The Experts Foodservice Consultation Program Set To Debut At IHMRS Show Next Month at Javits Hospitality’s show of shows will take center stage November 10-13, 2012 in New York City, drawing a crowd of 25,000 industry professionals to witness the latest products and services from more than 700 exhibitors.

he 97th annual International Hotel, Motel + Restaurant Show® (IHMRS) will deliver a special focus on hotel food & beverage operations, the latest technology solutions, and a new Ask the Experts consultation program for foodservice professionals.  The only hospitality marketplace of its kind, the IHMRS will offer attendees a diverse cross-section of products and services spanning every facet of the industry, including food and beverage, furnishings, technology, equipment, linens, amenities, tableware, cleaning and more. The industry’s most influential buyers from hotels, casinos, resorts, restaurants, purchasing companies, hospitality design firms, corporate and healthcare institutions and more will attend to source the latest products staging their debut at the IHMRS – all organized in an easy-to-shop format. “The IHMRS prides itself on providing an efficient and productive visit for all attendees, through a carefullyorganized show floor of spaces dedicated to specific areas. The Hotel F&B Zone, Technology Innovation Cen-

The IHMRS prides itself on providing an efficient and productive visit for all attendees, through a carefullyorganized show floor of spaces dedicated to specific areas. ter, The New York Marketplace, and i.Menu Expo, for example, will offer easy access to products and services for buyers seeking these types of solutions. With so much to see and experience, our ‘show of shows’ format makes for an exciting walk through

the aisles.”  - Lynn White, Show Manager   With a continued emphasis on hotel food and beverage operations, a dedicated space for these statement-making products returns to the IHMRS with the Hotel F&B Zone.

Endorsed by the American Hotel & Lodging Association Food & Beverage Committee, exhibitors within this area will feature such products as Bar Equipment, Beer, Wine & Spirits, Breakfast Foods, Buffet ware and Catering Accessories, Cooking Equipment, China, Glassware and Flatware, Coffee and Tea, Menus, Software & Technology, Specialty Food and Beverages, Table Linens and Uniforms.  Returning after a successful 2011 debut, the i.Menu Expo will keep attending restaurant owners and operators ahead of the fast-paced world of apps. Hosted in partnership with i.Business Magazine, the i.Menu Expo will showcase developers of iPad and Android tablet apps, accessory manufacturers and hardware vendors. The i.Menu Expo will take place on the IHMRS exhibit floor and will feature live demonstrations. This dedicated space will complement the hundreds of technology resources showcased throughout the 3-day market.  The Technology Innovation Center will educate attendees about today’s must-have restaurant and hotel software and Internet-based solutions. Sponsored by Hospitality Upgrade magazine, this dedicated space features kiosks where buyers can experience cutting-edge advances including the latest cloud technology, point of sale software, innovative customer recognition systems, tools to track and manage online customer re-

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// NEWS

CHEFS

Iconic Spanish Chef Andres Set To Bring Spanish Cuisine Curriculum To NYC Chef Jose Andres intends to revolutionize the way in which Spanish gastronomy is known in the United States and the rest of the world with his Spanish Culinary Art course.

ndres introduced the course, last month, which will begin in February at New York's International Culinary Center, and hopes to enroll thousands of students over the next 10 years. Spanish gastronomy has "enormous possibilities," but to make it better known and be able to export more associated products from Spain a "critical mass" of restaurants and chefs around the world is needed, Andres said. " I hope that this becomes a home, here in New York, where everything Spanish can be shared with the students, and that this will be the start of many Spanish cooking schools all over the world." "I hope that this becomes a home, here in New York, where everything Spanish can be shared with the students, and that this will be the start of many Spanish cooking schools all over the world," he said. Andres aspires not only to train chefs but also food writers, people who contribute to promoting demand for Spanish foods and the equipment, utensils and other items associated with catering from that country. The idea is for the program to become a type of "culinary Cervantes Institute" that "helps create employment in Spain thanks to the quantity of products" that are going to be exported, via "that army that's going to help sell Spain restaurant to restau56 • October 2012 • Total Food Service • www.totalfood.com

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rant, as well as promote quality tourism," Andres said. Andres, who came to the United States 23 years ago, is the head chef and owner of 14 restaurants in Washington, Las Vegas, Los Angeles and Miami. In addition, he has published several books on Spanish cooking, was the host and producer of the PBS program "Made in Spain" and in 2012 Time magazine included him on its list of the world's 100 most influential people. The new program brings Andres back to New York for the second time in his career. Andrés left his native land for New York City to prove his mettle in 1990. A few years later, he moved to Washington, DC to become chef and partner at Jaleo, a job that would turn into a career partnership and bring many more restaurants under the umbrella of ThinkFoodGroup. Café Atlantico and a second Jaleo soon followed; Zaytinya, a Mediterranean restaurant featuring mezzes, and the six-seat minibar (located in Café Atlantico), featuring an ever-changing menu of 33 high-concept alta cocina dishes, opened in the early 00s. A Mexican small-dish restaurant, called Oyamel, was next. Hailed as the “boy wonder of culinary Washington” by The New York Times and considered Spain’s unofficial culinary ambassador, José Andrés is known for bringing both traditional and avant garde Spanish cuisine to America. Born in Mieres, Spain, in 1969, Andrés began cooking at an early age helping his mother bake by the time he was eight; creating complex dishes like paella by the age of 12, and by 16 excelling at the renowned culinary academy, La Escola de Restauració i Hostalatge de Barcelona. While attending culinary school, Andrés acquired practical experience by apprenticing at restaurant el Bulli under chef and mentor Ferran Adrià. In 2008, Andrés and TFG along with

Spanish gastronomy has "enormous possibilities," but to make it better known and be able to export more associated products from Spain a "critical mass" of restaurants and chefs around the world is needed, partners at SBE Hotel Group and designer Philippe Starck opened the first SLS Hotel in Beverly Hills, launching a new luxury hotel brand. The signa-

ture restaurant, The Bazaar by José Andrés, received LA’s only four-star review from the Los Angeles Times. Since moving to Washington, DC a

decade ago, Andrés has earned numerous honors. Andrés was nominated in both 2008 and 2009 for The James Beard Outstanding Chef Award, and in 2003, he was named The James Beard “Best Chef of the Mid-Atlantic Region.” Additionally, he serves as contributing editor of Food Arts magazine, a member of the StarChefs.com Advisory Board, and is the chairman of the board of DC Central Kitchen, a non-profit organization that feeds the homeless and trains people for careers in the food service. In 2001, the organization recognized Andrés as the “Chef/ Partner of Distinction,” as part of a program that honors outstanding “Partnership in Job Training.”

In 2008, Andrés and TFG along with partners at SBE Hotel Group and designer Philippe Starck opened the first SLS Hotel in Beverly Hills, launching a new luxury hotel brand. The signature restaurant, The Bazaar by José Andrés, received LA’s only four-star review from the Los Angeles Times

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// SPOTLIGHT

INTERVIEW WITH NELSON DILG, PRES. OF NELBUD SERVICES GROUP INC.

Kitchen Exhaust Ventilation 2012 "It Isn't Your Father's Oldsmobile!" Unfortunately, almost every article that I have read on the subject of Kitchen Exhaust Ventilation (KEV), in recent years, has concentrated (ad nauseam) on inspection, fires, cleaning cost, or greasy roofs.

hile all of these matters are of eminent importance, there is only so much that one can tolerate before he simply winces every time that he hears the term "hood cleaning." We can't take any more dirty pictures, pictures of restaurants on fire, and Firemen pointing their fingers at us. At the same time, I believe that we, who inform, have missed a great opportunity to update others and increase awareness regarding the many technological advances in energy efficiency and filtration that have occurred in KEV, let's say, the last ten years. In fact, the available means of removing grease laden vapor, soot and smoke from cooking operations have improved more in the last ten years than it had from the beginning of time until about ten years ago. Furthermore, a modern filtration system can reduce the pollutants in exhaust air until the air being exhausted by the kitchen is cleaner than the air going into the kitchen. Some folks are realizing energy efficiency, through modern demand control, that is sav-

As it relates to energy conservation and energy cost savings, today there are so many means of achieving greater efficiency that, there is little reason why every commercial cooking operation shouldn't be benefitting.

ing more on energy costs on a monthly basis, than was their entire monthly electric bill ten years ago. Too few Facilities Managers are rightly aware of their alternatives to 20th Century engineering. As it relates to energy conservation and energy cost savings, today there are so many means of achieving greater efficiency that, there is little reason why every commercial cooking oper-

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ation shouldn't be benefitting. Until very recently, the available technologies were limited and offered only by obscure upstarts with short track records and what appeared to be technological "hair brained schemes." But, by now, some of those upstarts have made names for themselves and their technologies have developed into enviable products. Today, most major manufacturers have some ver-

sion of Demand Control Ventilation (DCV) and, somewhere, there is an engineered product that would be of benefit to your operation. In my experience, DCV came on the scene first as a device that altered fan speed exclusively by measuring the density of cooking vapor through a photo eye mounted in the hood. Since then, that technology and many others have demonstrated effective development through a multitude of product generations, and, trial and error. Today, effective DCV can be achieved through the measurement of vapor density, the variance between ambient room temperatures and exhaust temperatures, a cooking appliance's level of natural gas consumption or, by still other means. The results can automatically adjust the rate of exhaust for one hood or all hoods in a kitchen, interface with make up or conditioned supply air, and/or report all of these findings and activity to a building management system or even a web address, if designed to do so. Lastly, it seems as though every advance in these technologies opens the door to still greater advances. As I have said, there is now "something for everyone" in the pursuit of greater energy efficiency while creating cooking vapor exhaust. Similarly, modern advances in exhaust filtration technologies have resulted in opportunities for improvement in effluent quality that were inconceivable not too long ago. In fact, there are so many different and effective means of filtration that one cannot list all of them here. I will seek to avail the reader of those that I con-

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// NEWS

GRAND OPENINGS

Culinary Depot Debuts Jersey Branch To Respond To Garden State Operator Needs For the past decade, Culinary Depot has been building, renovating, and servicing commercial kitchens for hospitals, schools, hotels and restaurants. In an industry where much is over-promised and under-delivered, the firm is uniquely equipped to help the Metro New York food service professional design and/or build a kitchen that truly meets their needs on budget, on target, and on time.

rom concept to completion or anywhere in-between, Culinary Depot offers the food service professional the benefits of a full-service restaurant equipment and supplies dealer with hometown service. Now that very same commitment has expanded with the opening of Culinary Depot's second location in New Jersey. The convenient location on the border of Lakewood and Bricktown on Route 9, is convenient to all major highways. Culinary Depot was founded by in-

dustry visionary Sholem Potash. His years of experience as a chef have enabled Potash to assemble a team of sales and support professionals that can uniquely respond to the needs of the customer. "We've always brought the approach that we bring ownership to a project," Postash explained. "For us it’s all about installing, service and advising. We accomplish that with our ability to build the right spec and then to execute with teamwork and meticulous supervision.

The company has selected Eli Goldring to head its New Jersey operation. Goldring brings a six-year track record at Culinary Depot to his new

post. "I have a well rounded background that includes helping a very well rounded customer base including healthcare, schools and restau-

Culinary Depot was founded by industry visionary Sholem Potash. His years of experience as a chef have enabled Potash to assemble a team of sales and support professionals that can uniquely respond to the needs of the customer.

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Culinary Depot offers the food service professional the benefits of a full-service restaurant equipment and supplies dealer with hometown service. Now that very same commitment has expanded with the opening of Culinary Depot's second location in New Jersey. The convenient location on the border of Lakewood and Bricktown on Route 9, is convenient to all major highways.

From concept to completion or anywhere in-between, Culinary Depot offers the food service professional the benefits of a full-service restaurant equipment and supplies dealer with hometown service.

rants create innovative solutions. "It’s a tremendous advantage that I live here. It gives us a unique connection with our customers," Goldring said. Among the major advantages that Culinary Depot brings to the New Jersey food service community is a blend of buying power and hometown service. As a member of the legendary SEFA buying group, Culinary Depot is able to buy the top equipment and supply brands national brands at deep discounts which are then passed along to the Culinary Depot customer.

"What is going to make us different in New Jersey just as it has with all of our projects will be our service and and the broad line of products and knowledge that we bring to the table," Goldring continued. "I'm convinced that what has also made us different is that we want to make absolutely certain that our customer is getting the right piece of equipment, versus just selling him something he could simply shop and buy on line." Culinary Depot has thousands of kitchen products from flatware to deep fryers that are now available

for pick up in delivery in New Jersey. With Culinary Depot's Equipment Rebate Program, Garden State food service professionals receive 50% of their project design fee as a credit towards any equipment and/or supplies purchased from 'Depot. "I have had the opportunity to be personally involved in the last couple of years of helping seven of our customers build restaurants from the studs up," Goldring explained. I am looking forward to bringing that experience to our Jersey customers." "Another key difference for us is

the ability to work with our customers to key in on their menu first. By understanding the menu, we are able to create an equipment strategy that is going to maximize the quality and profitability of their menu." In many cases not only is that valuable with a new build but it can make a huge impact with a remodel or replacement project." A big priority of the remodel and replacement work that we are seeing in Jersey is to help our customers find energy efficient solutions." "Our goal in New Jersey is to have our customers keep coming back," Goldring concluded. "We are all about making sure to satisfy the customer and get everything done in a timely fashion." So we know that if we can help the customer work smart and build the project correctly the first time at a competitive price, our customers guests will have a great dining experience." "We are looking forward to welcoming New Jersey's growing restaurant and food service community to our new location at 1263 River Avenue in Lakewood, " added Culinary Depot's Director of Sales Michael Lichter. "We are certain that once they visit they will see what has made us one of the New York City area and the Northeast's fastest growing dealers."

Culinary Depot has thousands of kitchen products from flatware to deep fryers that are now available for pick up in delivery in New Jersey. With Culinary Depot's Equipment Rebate Program, Garden State food service professionals receive 50% of their project design fee as a credit towards any equipment and/or supplies purchased from 'Depot.

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// NEWS

PARTNERSHIPS

Guy Fieri And Sodexo Join Forces To Spice Up NJ's Montclair State College Students at select American colleges and universities will get a taste of rock star dining on campus thanks to an exclusive new partnership between Food Network icon Guy Fieri and Sodexo, a leading provider of Quality of Daily Life Solutions.

ieri worked with Sodexo to create Guy Fieri On Campus (GFOC), a fast casual retail dining concept featuring his unique culinary style with hints of Italian, Asian and Mexican flavors - the kind of food featured regularly on the TV host's shows and in his restaurants, Tex Wasabi's and Johnny Garlic's. Under this partnership, Fieri and Sodexo will open at least 15 GFOC locations in the next five years. The first GFOC will open this fall at Montclair State University in New Jersey. "I'm totally psyched about Guy Fieri On Campus. This is my style, my recipes and what I wish I could have had when I was in college," said Fieri. "I've definitely learned a lot about what people like to eat in my travels across the country, so you know this food is going to be on point." GFOC's awesome menu includes a broad selection of sandwiches, pasta, tacos, quesadillas, rice bowls, salads, soups and burritos. Another highlight is a full offering of appetizers, sides and snacks including Guy's famous Vegas Fries, a rockin' recipe inspired by Guy's college days featuring extra crispy spuds tossed in buffalo sauce and served with a side of bleu cheese. There's definitely no room for boredom at GFOC, so diners will also be

able to try sea salt fries or garlic fries with parmesan. Flavor is king when it comes to snackin' on chicken wings, so Guy is offering these in three unique ways slathered with his own signature barbecue sauces; marinated and coated in a spicy soy sauce and honey Firecracker Sauce; and as Garlic-Butter Wings with Hot Sauce. "Sodexo creates exceptional student experiences and this partnership with Guy Fieri is another example of the exciting innovations we bring to campus," said Tom Post, president of Sodexo Education-Campus. "Much like our other branded dining concepts, Guy Fieri On Campus was designed to create a fun and relaxing spot on campus for students to enjoy great food while letting their hair down, or in this case spiking it up!" Sodexo in North America Sodexo Inc. leading Quality of Daily Life Solutions company in the U.S., Canada and Mexico, delivers On-site Service Solutions in Corporate, Education, Health Care, Government and Remote Site segments, and Motivation Solutions such as Esteem Pass. Sodexo Inc., headquartered in Gaithersburg, Md., funds all administrative costs for the Sodexo Foundation an independent charitable organization that, since its founding in

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1999, has made more than $17 million in grants to end childhood hunger in America. Sodexo, a world leader in Quality of Daily Life Solutions Quality of Life plays an important role in the progress of

individuals and the performance of organizations. Based on this conviction, Sodexo acts as a partner for companies and institutions that place a premium on performance and employee well being, as it has since Pierre Bellon founded the company in 1966. Sharing the same passion for service, Sodexo's 413,000 employees in 80 countries design, manage and deliver an unrivaled array of Quality of Life Services. Sodexo has created a new form of service business that contributes to the fulfillment of its employees and the economic, social and environmental development of the communities, regions and countries in which it operates.

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// NEWS Connecticut’s Schools And Chefs Team To Celebrate State’s Farm To Table Commitment The farm to table connection in Connecticut is growing. Drive any winding Nutmeg State roadway and you're sure to pass one of the countless roadside farm stands. And there are more of the 100 certified farmers' markets selling fruits, vegetables, poultry, fish, meats, dairy, breads, honey, syrups, herbs, plants, flowers and more.

his year more than 65 Connecticut eateries and farmers’ markets are participating in the 2012 Farm-to-Chef Week. An initiative of the Connecticut Department of Agriculture, Farm-to-Chef Week attracts a variety of restaurants, hotels, school cafeterias, university dining halls, and health care facilities that create a special farm-themed menu featuring one or more Connecticut Grown ingredients. The recently concluded weeklong event included a variety of restaurants from across the state and school cafeterias including Ella Grasso Technical High School in Groton and Norwich Technical High School Restaurant. Participating locations often create new and unusual dishes using local foods, and they all set their own prices for their Farm-to-Chef menus. Businesses that serve alcohol will also offer one or more Connecticut Grown wines. “We encouraged participants to go above and beyond for Farm-to-Chef Week,” explained Agriculture Commissioner Steven K. Reviczky. “Some are new to buying and using ingredients from local farms, so they might start more conservatively. Others are accustomed to working with local farm products on a daily basis. In that case, we ask them to stretch creatively, incorporating Connecticut Grown proteins, dairy, maple, honey, and more unusual produce items.” 66 • October 2012 • Total Food Service • www.totalfood.com

// MARKETING INNOVATOR

Barbara Mulckhuyse, Vice President-Marketing and Sales Nordon Inc., Philadelphia, Pa Barbara Mulckhuyse sat down with Total Food Service to discuss her start in the industry and a few of the things that have had the biggest impact on her career up to this point.

How did you get into the industry? Oh, at a very young age I started working at a fast food restaurant. I'm originally from Holland where I started working in a fast food restaurant, mainly selling French Fries. I also waitressed at a banquet facility. When I came to the United States, I went to college at West Chester University in West Chester, Pennsylvania and started working for Aramark in my freshman year, stocking shelves in a retail foodservice location, before being asked to become a student manager . . Who has had the most impact on your career? I would probably have to say there have been several people throughout the course of my career, but if I would have to pick the person that perhaps had the most impact in shaping my career, it would be, Cindy Coppins. She has been my mentor for a number of years, and she's still with Aramark as well. I learned attention to detail, and really understanding clients' needs, expectations and requirements, and delivering on those needs and expec-

There is still no substitute, I believe for a person that understands your business and then can sell you the appropriate pieces - face to face. tations on a day-to-day basis. You just made a huge career change. Why and what opportunity do you see? I went from one side of the business to another. Like much of my career at Aramark, it really was sort of a serendipitous move. I would probably best characterize it that after 23 years at Aramark, due to a restructuring, I was given the chance to explore other opportunities, internally or externally. I took advantage of this opportunity to

start my own business, and through the course of networking connected with Niki Arakelian, who expressed an interest in working together to help take Nordon to the next level. Two months after that initial conversation, I started at Nordon as their VP of Sales and Marketing and couldn’t be happier about making that move. I think there is tremendous opportunity to use the knowledge and experience I gained at Aramark here at Nordon. The team has been fantastic and I look forward to growing the business here

at Nordon. You’ve seen dramatic changes in many of the segments that Aramark serves. What are the most significant of them? To answer the question: each segment has seen its own changes. But I would say that the most notable change is that one size no longer fits all; that the marketplace demands the type of customization of services that best fits their customers and overall business needs, goals and expectations. That has pushed Aramark and others like it, to be more creative and really have a good understanding of each client’s environment, and being able to provide solutions that really meet customers needs, and being able to deliver them in an ever more challenging financial environment. As you look at the world of manufacturers and the rep/dealer, and with a lot of online stuff going on as well how do you look at the pieces of the marketplace and how do they all play out together? I think that it's more important than ever to work together hand in hand with each part of those partners that own part of that distribution chain. So that you really partner with manufacturers to understand what is the appropriate play for their products? Are there synergies that we can take advantage of? How can we work together to better market products into a specific market. Perhaps previously there was a much more independent effort on each side. I think there's tre-

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// IN THE NEWS Jeff Bartels & Chef Alex McWilliams Co-Owners of Chió in Brooklyn, NY

What was the thinking of offering authentic Italian cuisine? Alex and I collaborated on a project that received high praise, and we thought we could compete successfully with other Italian restaurants in the neighborhood.

o-owners Jeff Bartels and Chef Alex McWilliams recently launched Chió, a new regional Italian restaurant in the Columbia Street Waterfront District of Brooklyn, New York. The hospitality veterans met while opening Paul Newman’s The Dressing Room in Westport, CT and have collaborated on several projects together in recent years. Chió offers guests upscale cuisine in a casual setting where food and wine take center stage. The restaurant’s reclaimed wood paneling and wood topped tables set the tone for a relaxed ambiance. In the front room a large L-shaped bar is accented with white washed paneling; tables line the opposite wall. The main dining room is home to a large communal table with benches fashioned from a split log set against an exposed brick wall. In the warmer months a small outdoor courtyard provides additional seating. Executive Chef Alex McWilliams is committed to using proven old world techniques with a twist on classic flavor components. A traditional method from Perugia called “Grano Arso,” or burnt grain is utilized to create pasta and pizza dough on the premises. In addition, authentic ingredients are sourced from various regions of Italy, such as grandininiai from Sardinia, bottarga from Sicily and speck from Alto Adige. Chió’s thoughtful beer and wine col-

is uniquely well done food. We also must keep tight control.

Chió has a wonderful wine offering. Do you use only Italian wines to match your menu offerings? Most of our wines are Italian but we also offer New World and some other Old World wines that we like.

Jeff Bartels (pictured right) & Chef Alex McWilliams (pictured left) are Co-Owners of a new regional Italian restaurant in the Columbia Street Waterfront District of Brooklyn.

lection enhances the dining experience. The beer and wine program is focused on biodynamic, sustainable and organic offerings that place a strong emphasis on the growing and harvesting process. Total Food sits down with Chió’s coowner, Jeff Bartels to talk on this new venture. How did you wind up in the restaurant business? (Jeff Bartels) I had an early fascination with restaurants and an early introduction to Vincent Sardi from Jerry Orbach I worked with each department head and spent some time at 21. What was the strategic thinking

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behind Chió? I've been excited about our neighborhood for some time, particularly Columbia St. How did you market Chió with so much competition out there? What do you offer your guests and how do you keep your prices competitively priced? We use WordHampton as our publicist but I must admit that being on Columbia St has generated some interest. Keeping competitive pricing is not an easy task considering we only source the best products. We work on the premise that if you start with the finest ingredients and execute in the manner that Alex does, the end result

Besides an amazing wine menu, Chió offers a great selection of handcrafted beers. Typically you don’t think an Italian restaurant would offer this type of beer selection. What was your strategy to offer handcrafted beers? Do you craft any on premises or do you use local breweries? We take the same approach with beer as we do with wine. Where do you source your ingredients? Does Chió use any local farmer markets? We do use local products and visit a greenmarket on Sunday. Our purveyors also offer local products. Did you work with any local consultants, designers, and dealers to help with the FOH and BOH layout for Chió? The only design help we had was a graphic artist for the logo and signage.

Exhaust, from page 58 sider to be the most promising and/ or the best proven. For me, the most exciting advancement in exhaust filtration is Ultra Violet Light. Though UV is still comparatively costly to purchase, it is the most effective means of both eliminating grease and odor entirely, and, it is the surest engineered means of fire prevention. If the system contains no grease, then, there can be no system fire. UV already has come a long way from the first generation of products and, it will realize still greater improvement. If you haven't thought that UV is right for you so far, don't look away for long. There probably will be a UV product that is perfect for you, eventually. This technology will be with us for a while. Still in the kitchen (hood) itself, there are many other means of secondary filtration, some further developed than others, that either hold promise or are already sufficiently effective to warrant your consideration. Again, these alternatives are worthy of your consideration today and in the future. If they don't appear to be wholly right for you now, do not look away for long. They improve regularly. In my mind, three of the most important aspects of secondary, "hood bound" filtration are, can their condition be easily assessed (without inconvenient disassembly), does the engineering appear to be easily understood and rigidly reliable, and, is the product UL Listed for this specific application. In a manner of speaking, I consider the aforementioned to be objective considerations and most others to be subjective. Remember that the addition of secondary hood filtration will always mean additional filter maintenance activity. Anything that suggests otherwise should be looked over long and hard. To an even greater extent, secondary filtration downstream of-

Talde, from page 11 fers yet more alternatives. Probably the greatest options available lie in "disposable" filtration. One has so many choices in disposable media filters that are approved for this use that, the alternatives seem endless. If you have a challenge with sensitivities to effluent quality, then, there is probably a downstream filtration product for you. One of the things that is important about downstream filtration products is, maintenance cost. Many products appear to be competitively priced at the time of installation and then become extremely expensive to maintain. They "eat" filters like horses eat grass. Often, with the same result. Here too, one must remember that these technologies improve all of the time and, with disposable filters in particular, there may be a new technology tomorrow that will cost less to purchase and install than the annual cost of filter replacement in your current system, and, with better results. Keep an eye out for Ozone Generators. They represent a potentially fascinating advancement. In the end, what is most important is, that you, the Facilities Maintenance Professional, best understand and utilize the equipment that is at your service and, under your care. Don't be duped! Take the time to query your peers and learn all that you reasonably can before you select a product. Poor product selection can result in a great deal of pain for you and others. Half of the reason that you wince at the thought is because you have known the pain. Grease Exhaust Filtration and Energy Efficiency are great places to be the second or third guy in. Let someone else be the first kid on the block and, ask him all of the questions that you can imagine. You won't be sorry.

hood has really supported us. Talde is known for its Asian American cuisine. Do you keep your dishes as authentic as possible or do you add a little Brooklyn-East Coast touch to your offerings? The food at TALDE is inspired by everything in my life, the places I’ve been and the things I’ve eaten. In this way, what ends up on the plate is a reflection of who I am. The diversity of Brooklyn— with all the people and cultures—really inspires me and local products end up on our menus because they’re good and we also want to support our neighbors. Brooklyn’s a great place to live and work, and I’m blessed to be here. Explain the balance of Asian cuisine offered at Talde? For those who don’t know, is it sweet, salty, hot…a combination of all three? I’d say it’s a combination of all three: sweet, spicy and salty. Our focus is on flavor. Patrons just want good food, great drinks, and a comfortable atmosphere without breaking the bank. How are these important factors incorporated and utilized at Talde? These are all incredibly important, and are the guiding points of the restaurant. We want a place where people can come and do everything from celebrating a special occasion to enjoying a bit of alone time with a bowl of soup, a beer and their iPad. Is Talde’s menu seasonal or does the menu stay pretty consistent throughout the year? Is a farm-to-table approach used, using any local markets? There are of course certain dishes that remain fairly constant at TALDE—the pad Thai and the fried chicken for example—but we try to use the local farmers’ market as much as possible whether we’re creating new seasonal dishes or adding seasonal components to existing dishes.

What do you like to cook with most on the menu, Beef, Lamb, and Chicken? Any special seasonings that help create an authentic Asian American dish? Pork for sure. I love pork. If I had to pick one seasoning it would be fish sauce. There’s just nothing like it. We know fresh ingredients help create a truly great meal, but the kitchen equipment and tools help make the chefs’ job a little easier. What is Talde using for equipment in the BOH? Any tool or equipment you can’t live that makes your job easier? We couldn’t live without our woks. They allow us to have certain dishes on the menu that’d be hard to replicate otherwise. We also really love our castiron plancha that’s fitted onto one of our grills, our broiler and our fryer. What advice can you give the upcoming generation of chefs that truly love to cook but also want to be an owner one day? For young chefs I would say keep your ears and eyes open. Every day in the kitchen is a chance to learn, and you have to be ready and willing to absorb as much as possible. Also, throw your ego right out the door. When you do decide to become an owner always think about your employees and customers first. These are the people who take care of you and matter the most. Also, surround yourself and work with really good people on your way to becoming an owner. There is no substitute for trust.

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// MIXOLOGY

WARREN BOBROW

Four Cocktails for the Fall Originated in Southern Quebec, Ice Cider is a sweet yet sophisticated dessert wine made from apples and

Maple Syrup and Bourbon Whiskey.

Avec Laudanum Cocktail Ingredients: • 1 small bottle of Q-Kola from Brooklyn, NY • Four Roses Small Batch Bourbon • Tenneyson Absinthe • Bitter End Curry Bitters • Dark Amber Maple Syrup

concentrated by natural winter cold.

rinking hot spirits in the summer is just difficult at best, unless you live somewhere outside of the New York/Ct. area that doesn’t ever really warm up in the summer! I’m offering four cold cocktails for the fall season. Next month I’ll offer some hot toddy type cocktails for the cold weather yet to come.

Warren Bobrow Warren Bobrow is the cocktail writer for Williams-Sonoma, Foodista, Voda Magazine and the 501c3 not for profit Wild River Review/Wild Table, where he also serves as an editor. www.cocktailwhisperer.com

There are many types of liquor that call out to me for drinking come fall. Bourbon is one of my favorites. I take good hearty Bourbon like Four Roses. There is very little that I need to do to make a fine cocktail with such a robust flavor profile. Maple syrup and Tenneyson Absinthe call out my name for Bourbon. I know that the typical “Sazerac” type cocktail takes Rye Whiskey, but for one that includes maple syrup, I like the sweeter profile of Four Roses Small Batch Bourbon Whiskey. Sure there’s heat in there, but it’s mostly from the Absinthe, the Whiskey adds depth and balance. Bitters are essential for this cocktail that I call the Avec Laudanum Cocktail. It’s a dreamy little beast and it needs a sharp wit to keep you awake after drinking a few of these hand held sleep potions. I also use Q-Kola from the makers of Q-Tonic Water in Brooklyn, NY. QKola is all-natural and includes ingredients such as Organic Agave, Cinnamon, Cloves, Coriander, Kola Nut, Lemon, Lime and Nutmeg. It’s unlike any corn syrup cola that you’ve ever slurped. Q-Kola is from Brooklyn, NY and it goes beautifully with Absinthe,

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Preparation: 1. In a cocktail shaker fill ¼ with ice 2. Add 2 oz. Four Roses Small Batch Bourbon 3. Add 1 oz. Tenneyson Absinthe 4. Add 2 Tablespoons Dark Amber Maple Syrup 5. Shake well until shaker is well frosted 6. Pour into a tall Collins Glass filled with ice made from your Mavea “Inspired” Water Pitcher 7. Drop 4 drops of the Bitter End

Curry Bitters over the top 8. Finish with Q-Kola and a home cured cherry 9. (pit out a pound of Washington State Cherries, cover with Spiced Rum and don’t touch for about three weeks. Use in your cocktails. Throw out those red dyed things lurking in your fridge immediately and use only these!) I’m a fanatic for Sweet Vermouth. Carpano Antica Formula is my go-to for bitter, yet sweet concoctions that use or are based on Vermouth. One of the flavors that go beautifully with Sweet Vermouth is dark Rum. Appleton’s Rum from Jamaica is lovely with both Sweet Vermouth and Q-Ginger Ale from Brooklyn, NY. It’s a lovely take on the classic cocktail named the “Dark and Stormy” but instead of the usual Ginger Beer, I’ve taken this cocktail to another level by adding Q-Ginger Ale made with Organic

Agave Syrup, Coriander, Cardamom, Rose Oil and Orange Peel. Into this sensuous mix I add a good portion of the Carpano Antica. The Dark and Stormy becomes something completely different. It’s spicy, sure- from the Bitter End Mexican Mole’ Bitters, but what makes this cocktail sing a new song is the quality of the Ginger Ale. Q-Ginger is both spicy and tangy. Sweet and tart flavors reveal themselves through the full-bodied Jamaican Rum. It’s easy to see that after a couple of these drinks, the usual dark and stormy is just that… Usual. I call this cocktail the Naughty Aunty Cheryl Cocktail. It’s made naughty by

the use of perhaps too much Rum. Or is there really a cocktail that uses too much Rum? I doubt it.

• • •

Bitter End Mexican Mole’ Bitters Royal Rose Simple Syrup of Roses Fresh Tarragon

The Naughty Grandma Janie Cocktail

Preparation: 1. Grill or sear oranges until charred (let cool) then muddle into a cocktail shaker for about 2-3 oz. of grilled orange juice 2. Add ¼ fill of ice to the shaker 3. Add 4 Tablespoons of Royal Rose Simple Syrup of Roses 4. Add 4 drops of the Bitter End Mexican Mole’ Bitters 5. Add 4 oz. Appleton’s Rum 6. Add 1 oz. Aperol 7. Add 2 oz. Carpano Antica Formu-

8. 9.

Ingredients: • 1 small bottle Q-Ginger Ale • 4 oz. Appleton’s Jamaican Rum • 1 oz. Aperol • 2 oz. Carpano Antica Formula • Grilled Orange Juice (slice an orange and sear until charred over a smoking hot cast iron pan) cool then muddle

10. 11. 12.

la Sweet Vermouth Shake well until frost appears on the outside of the shaker Double Strain into a short rocks glass with a couple of cubes of coconut water ice (freeze 50/50 coconut water and Mavea “Inspired” Water Ice overnight) Top with 2-3 splashes of the QGinger Ale Garnish with a round of charred orange Add a sprig of fresh tarragon for your garnish

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StarChefs, from page 48 finally gone under water. As the low, slow submersion cooking technique continues its dominance in professional kitchens, the tech minds at PolySci created an iPhone application that can tell you how to sous vide just about anything. And in his savory demonstration, Matt Lightner worked in parallel with their new toy. In one of the rare moments he’s not foraging, immersed in R&D, or working in the kitchen of his recently opened Atera , Lightner paired his refined, Spain-trained, productobsessed palate with PolySci’s finely wrought precision. When you’ve got one of the most creative, rising talents in the world of pastry at your fingertips—or at the International Chefs Congress— you make sure she’s well equipped. That’s why Angela Pinkerton, James Beard Award winner and keeper of the sweets at Eleven Madison Park, trusts her whimsy and precision to Waring’s LiquiLock Food Processor. And she used it specifically for the Peanut Brittle component of a classic Pinkerton creation, “Malted Peanut Sorbet, Mustard Panna Cotta, and Pretzel Crisps.” With as many flavors and textures as Pinkerton creates within a single dessert, the LiquiLock system comes in beautifully handy, preventing all leakage and spills, speeding up the whipping process, and generally allowing Pinkerton to focus on her forte, expressing flavors. Wine and ICC are no strangers. But this year ICC put coffee—none other than the rich, roasty stuff of Nespresso—under the microscope, with Master Sommelier and giddy beverage savant Fred Dexheimer doing the analysis. Dexheimer applied a classic wine approach (aroma, terroir, body, acidity, etc.) to some of Nespressos’s best blends, exploring

Food Truck, from page 2 the pairing possibilities between Nespresso coffees and chocolate, spirits, and wine. Meaning where wine once dominated the after-dinner or small-plates arena, top quality coffees like Nespresso, with its 16 “grand crus,” will very well, and very boldly, go. There’s blending, and there’s blending. And Vitamix, makers of the industry’s highest powered, smoothest blending equipment, are in the latter camp. That’s why they hosted the annual Vitamix Challenge at ICC, pitting six of the country’s top chefs against each other in a battle of high-speed culinary innovation. The winner not only got the glory, they earned an Ultimate Vitamix Package (a Vita-Prep® 3, Vitamix® XL™, The Quiet One™ and a $500 American Express Gift Certificate) for their home kitchen. Last year’s competition featured all star judges Wylie Dufresne of wd~50, Chris Santos of Stanton Social and Beauty & Essex, Alex Stupak of Empellón Cocina, and Drinks Editor Andrew Knowlton of Bon Appétit. And this year we had Paul Qui of East Side King, Richard Blais of Trail Blais, and ICC emcees Matt and Ted Lee presided over this year’s competition. Competitors included Chefs Tyler Anderson (Millwright's Restaurant & Tavern, Simsbury, CT), Phillip Speer (Uchi, Austin & Houston, TX), Anna G. Levien (Everyday Vegan (and Raw) by Anna, Sparta, NJ), Christopher Bates (Hotel Fauchere, Milford, PA), Phillip Lopez (Root, New Orleans, LA), and Jason Bond (Bondir Restaurant, Cambridge, MA). This year, StarChefs.com unrolled its inaugural EAT@ICC programming, which featured 24 food carts and 2 pop-up restaurants over the course of ICC’s three-day run. And we’re not talking pretzels and highly

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seasoned street meat. The carts and pop-ups were stocked with some of the best culinary talent from New York City and beyond, the names-inlights kind of talent you tend to make a reservation and wait for. Given that level of sophistication, StarChefs and EAT@ICC have entrusted their precious fare to Front of House’s new ServewiseTM Collection. Made from pine and poplar wood with soft rounded corners, the collection’s not only eco-friendly, it’s got the kind of muted naturalism to match the variety of casually refined cuisine you’ll find among the carts and pop-ups. Hot and cold food-ready, and surprisingly microwave and oven-safe, ServewiseTM has the kind of versatile, sexy functionality a working event like EAT@ICC requires. When you have a chef like Masaharu Morimoto at the International Chefs Congress, you want him to share some, indeed any, of his vast accrued knowledge of the art of sushi. And while the Iron Chef graced the ICC Main Stage with a not-to-bemissed discussion of the “Legacy of Japanese Cuisine,” sushi aspirants did well to attend his hands-on workshop, “Sushi Essentials,” where Morimoto demonstrated the precision of sushi with some of the finest, freshest seafood, all of it atop Unified Brands’s FlexChill Prep Top. Fitted to the top of an FX drawer unit, the FlexChill’s 40°F stainless steel surface and additional cutting boards enabled Morimoto to elaborate on sushi-subjects from product selection to knife skills to the nuances of assembly and beyond—all while his product remained consistently chilled and fresh.

ness groups. They receive $1,000 tickets for minor violations like vending too close to a crosswalk, more than any big businesses are required to pay for similar violations. The Street Vendor Project is a membership-based project with more than 1300 active vendor members who are working together to create a vendors’ movement for permanent change. They reach out to vendors in the streets and storage garages and teach them about their legal rights and responsibilities. They hold meetings where they plan collective actions for getting their voices heard. We publish reports and file lawsuits to raise public awareness about vendors and the enormous contribution they make to our city. Finally, we help vendors grow their businesses by linking them with small business training and loans. The Street Vendor Project is part of the Urban Justice Center, a non-profit organization that provides legal representation and advocacy to various marginalized groups of New Yorkers.

H Weiss, from page 4 have done separately. Merging our employee talents and expanding our geographical coverage will create a positive effect and will enhance our ability to better serve our current and future customers.” "The key to this deal is our ability to add three quality talents to our team," Weiss continued. "They are well respected in many segments of the food service industry. The trio of BRC's Kevin Byman, Eric Keck and Tony Aglione are all well respected industry veterans. Byman joined his legendary father Jim in the family firm after graduating college. Keck has been part of the BRC team for some 25 years. He is known throughout the industry as one of the more talented CAD profes-

sionals. Aglione came to BRC after a successful career on the manufacturing side at New Jersey based Traycon. "With the growth in Metro New York City, this will give us the flexibility to expand our horizons. For many years, we have been well known for our institutional work. We have found substantial growth in high-end restaurants. Most recently, the firm put the finishing touches on the much talked about Nomad Hotel in Manhattan. "Clearly this reflects just how busy the restaurant marketplace in New York City has become with new openings," Weiss added. The addition of BRC to the H. Weiss team will also bring additional buying power. "This move will enable us to continue to bring the very best value to our consultant customers and their end user customers, " Weiss added. BRC will continue to be known under its well-known "BRC" moniker and operate from its long time New Jersey home in Elmwood Park.

Chef Eagle, from page 38 Georgia. Eagle’s pre-culinary school experience no doubt lent itself to the task, which led him to his next sous chef position under Chef Troy Thompson at Fusebox. Today, Eagle’s time with Thompson shines through in the refreshing simplicity and elegance of Eagle’s cuisine. After Atlanta, Eagle moved west to work as executive sous chef at The RitzCarlton Aspen, and then moved to LA for an executive chef position at JAAN, the restaurant in Raffles L’Ermitage Beverly Hills where he was awarded an unprecedented Four Diamond. In January 2007 he moved to Boca Raton as the head chef of Cielo, British chef Angela Hartnett’s first venture in the US.

Groupon, from page 14 a separate company for now and the acquisition of the company gives Groupon merchants another option besides running a traditional local daily deal or real-time Groupon Now! offer, said Groupon spokeswoman Julie Mossler. She said the Groupon and Savored sales staffs will be in close contact, and that restaurants who want to work with Savored will not be required to run a Groupon-branded deal or vice versa. Mossler said the entire Savored team, which numbers “in the teens,” will be staying on after the acquisition with no staff reductions planned. “Together, Groupon and Savored will be able to deliver even more exceptional dining experiences to consumers while continuing to focus on restaurant profitability,” noted Savored founder Ben McKean. The Savored product will remain sophisticated and elegant, enabling diners to make reservations at the very best restaurants and receive discounts of up to 40% seamlessly taken off their bill.” During the first six months of 2011, the company reported that it had grown from six employees to 45, and has increased reservations by 335 percent and subscribers by 228 percent. Additionally, participating restaurants were on track to generate more than $25 million in sales in 2011.

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Mulckhuyse, from page 67 mendous benefit on each side for everybody to sort of sit across the table and say how can we collectively try and position ourselves in the marketplace. Obviously online business will continue to have its place. There is still no substitute, I believe for a person that understands your business and then can suggest what the appropriate pieces would be: the more we collectively- manufacturers, dealers, distributors, know about the end customer, the better off we all are. These are no small expenditures or often capital expenditures and made by folks that don't necessarily understand all the ins and outs of each piece of equipment, the space in which it needs to operate and what the long-term cost could be over the life of the product. They often still feel far more comfortable talking with a person, face-to-face, that has all that knowledge. And that’s a role we are proud to fulfill. What is it that makes distribution important and crucial to the marketplace today? From the eight weeks that I've now been on this side of the business I still think that the continuation of the relationships that we have with the manufacturers in combination with the dealers is very important. The ability, particularly, from a Nordon perspective is the fact that we are regionally based, and have, as we like to call it, from birth to the end of a product life. We can help our customers who sell to the end customers provide an incredible level of service: from coming out to determine the right piece of equipment, to delivering the piece in place (not just drop on a dock), provide support throughout the purchasing process, and then also offer the opportunity to make use of our services should a part break down or a piece of equipment that needs service. We’re a convenient, locally

based, one-stop shop that makes it easier for a dealer to have confidence in the sell and make sure it’s seen through from start to finish. Those are specific experience driven pieces that set us apart from anybody else in terms of, well, let's say, from an online provider. Just the ability to have the know how ability to really help take the customer's hand from start to finish of the purchasing and use of a product. . Do you look at your role as a dealer calling on end users or operators or are you a distributor calling on dealers? Well, I think predominantly I would say by definition it’s the latter. We work predominantly with our dealers to help drive sales to end customers, from a distributor perspective but in certain segments such as Contracts we are also a rep. In those instances we work closely with both the manufacturer and the dealer in providing the right pieces of equipment for the project. I look at our role with our dealers as an opportunity to see how we can help them be more successful, what points of differentiation/ added level of service can we provide to end customers that helps them close a sale. When you get up in the morning, do you look at the world as segmented by: this is healthcare, this is school, and this is corporate. Do you look at it, as this is hot, this is cold? I look at it from a segmentation perspective. I feel it’s the most effective way to provide solutions to end users- if you understand their pain points, their business goals, how can you help them achieve those goals by way of what you can sell. In our case, how do we help dealers grow their business, and help them better understand the end users’ market segment, and what specific needs each

has?.. And then, within that, say, what are the hot and cold brands that make the most amount of sense, in that context. How has the design of kitchens for B&I dining evolved and how do service needs change as a result? Well, I would say that often you know when you're looking at the economy and the downsizing that's happened. Most companies know that dining has been a benefit to employees. In the last five years you have had to make a choice. Do I lay people off or do I get rid of that benefit? And so I think that the market is becoming far less of a traditional eating place, as in a work place on-site restaurant. I think the move is more towards - smaller satellite operations that provide food service options, such as grab and go. For example with the downsizing that has happened, you also have to make sure that you can still provide options for folks that need to eat and drink. But you do that in a different way than maybe your budget would have allowed five or 10 years ago. So I think that B&I, most notably, has changed in that regard. On the other hand, the competition for employees such as in the technology market, like in Google and such, now you're looking at the opposite part of that on how do you create an environment that matches somebody's work place culture, such as a 24 hour all you can eat facility. Again that’s why I think it's important to understand segmentation and what makes each segment tick. How has the design of the front of the house evolved and how does service needs change as a result? The design of the front of the house changed with the needs of end customers who demand a better food and beverage experience- both in terms of quality of food, ingredients as well as level of service and speed

of service. And from an equipment perspective that provides us with opportunities to market different pieces of equipment that better match those needs. What is your approach to recruiting and attracting top-flight talent to Nordon? We are in the evaluation process. Where we need to go as an organization. How much do we want to grow? Do we have the right number of folks in there, etcetera? One of the things that I'm constantly concerned with is, as an industry are we attracting and getting our share of the best and brightest into our business? We sell equipment, but I’d like to think that we can sell real life solutions to folks that matter on a day to day businesswhether it’s the opportunity to reduce food cost, increase employee safety or better handle food safety requirements, and do so within someone’s allotted budget and environment. There are some really cool things that are going on in our industry I think the greatest thing that happened to our industry is food TV / celebrity chefs. It has really made our business a lot more “sexy’ or attractive to young folks: to see the connection between ingredients and at the end of the day a great customer experience. It’s cool to be a chef now, and I am not sure that was always the case. I think what's going to happen is we're going to have thousands of kids coming out of culinary schools and hospitality schools that can now see additional opportunities, as a career, and not just as a job. Quite frankly I think that it could even go beyond just that, and provide a great career opportunity for anyone coming out of college- and that’s going to attract the talent that is needed to help grow this industry.

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// REAL ESTATE Food Service Professionals Negotiate Your Commercial Lease What do half a million food service professionals and restaurant owners have in common? They lease space for their business from a commercial landlord. Thousands of these tenants have heard me preach and teach in person at the big restaurant shows around the country including New York, Orlando, Los Angeles, San Diego and Chicago.

or many food service professionals, negotiating a good lease or lease renewal against an experienced landlord or their agent can be a challenge. While a food service professional thinks of marketing, managing and menus, savvy real estate agents and brokers are specialized sales people. Their job

Dale Willerton - The Lease Coach is a Lease Consultant who works exclusively for tenants. Dale speaks at restaurant shows and is author of Negotiate Your Restaurant Lease or Renewal.

is to sell restaurant tenants on leasing their location or location at the highest possible rental rate. Food service tenants may go through the leasing process once or twice in their entire lifetime – yet they have to negotiate against seasoned professionals who negotiate leases every day for a living. Whether you are negotiating a lease renewal or leasing a new location for the first time for your food service business, these are some tips for tenants that I teach in seminars at restaurant shows: Negotiate to Win: All too frequently, food service tenants enter into lease negotiations unprepared and don`t even try winning the negotiations. Without negotiating to win, you won`t switch from defensive to offensive. With big commissions at stake, you can be sure the landlord`s agent, alternatively, is negotiating fiercely to win. Be Prepared to Walk Away: Try to make objective decisions. Whoever most needs to make a lease deal will give up the most concessions. A good food service business in a poor location will become a poor business. Ask the Right Questions: Gathering

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information about what other tenants are paying for rent or what incentives they received will position you to get a better deal. Consider that your landlord and his agent know what every other tenant in the property is paying in rent, so you must do your homework too. Brokers … Friend or Foe? Real estate agents and brokers typically work for the landlord who is paying their commission. It is not normally the agent`s role to get the food service tenant the best deal – it is their job to get the landlord the highest rent, the biggest deposit, etc. The higher the rent you pay, often the more commission the agent earns. If you are researching multiple properties, try to deal directly with the listing agent for each property, rather than letting one agent show you around or show you another agent`s listing. Your tenancy is more desirable to the listing agent if he can avoid commission-splitting with other agents. Ask for More Than You Want: If you want three months free rent, ask for five months. No one ever gets more than they ask for. Be prepared for the landlord to counter-offer and negoti-

ate with you as well. Negotiate the Deposit: Large deposits are not legally required in a real estate lease agreement. Deposits are negotiable and, more so than anything else, often serve to compensate the landlord for the real estate commissions paid out to the realtor. If The Lease Coach is negotiating a lease renewal for a tenant and your landlord is already holding your deposit, we negotiate for a refund of the deposit. Measure Your Space: Food service tenants frequently pay for “phantom space”. Most food service tenants are paying their rent per square foot, but often they are not receiving as much space as the lease agreement says. Negotiate, Negotiate: The more time you have to put the deal together and make counter-offers, the better the chance you have of getting what you really want. Too often, food service tenants mistakenly try to hammer out the deal in a two- or three-hour marathon session. Negotiate in stages over time instead. Educate Yourself and Get Help: Unless you have money to throw away, it pays to educate yourself. Taking the time to read about the subject or listen in on a leasing webinar will make a difference. And, don`t forget to have your lease documents professionally reviewed before you sign them. With hundreds of thousands of dollars in rent at stake, personal guarantees and other risks, you can`t afford to gamble. For a free copy of my leasing CD, Leasing Do’s & Don’ts for Restaurant Tenants, please e-mail me at DaleWillerton@TheLeaseCoach.com.

Q&A, from page 28 production kitchen (commissary)? Who designed your kitchen (Consultant? Dealer?) What were your marching orders for them? We were lucky in that we designed from scratch and worked with a consultant on it - however, that being said, he designed a system and work flow for the equipment - but at the end of the day, our team determined the system and work flow - so if I were to do it again, I would listen to my team not my consultant. Obviously food safety is a key to any off-prem operation, what’s your approach from holding cabinets to training your team? We always use refrigerated truck and rent fridges and freezers on site as well - In general, all of the chefs are knowledgeable on food safety issues/ concerns.

The Meat Packing District has had a huge impact on ala Carte dining… how about on catering? Not much really - they have not made a big impact in the catering world. What are the city’s hot up and coming catering venues? The city is a bit dry now on new catering venues. Restaurant and hotels have been the hot spots (which is not good for catering). We do a lot of private venues "of the moment" - so if I had to say what the hot spots are - they are the ones that exist as temporary moments. What role do signature cocktails and wine/spirits play in your approach to an event? I believe that a beverage story plays an important role - especially now that

bespoke bartending is a bit of the rage - I think it's important to create that lounge vibe with the wines and spirits. Brooklyn-Brooklyn-Brooklyn, it’s all we seem to hear about in restaurants, is it a focal point for catering? Not really- it's more a state of mind than anything else. Crystal Ball – what lies ahead for OCC? We are no longer a kid! I feel like a young adult now and we have a great foundation set - I think the next growth element is going to be brand related now that we have ourselves established. My expectations are that we will start some partner relationships in either venues, products and more consulting (nationally and internationally). I think the fun is just beginning!

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// NEWS

EVENTS

Chefs Unite For France & Action Against Hunger Members of Les Maitres Cuisiniers de France and l'Academie Culinaire de France, two organizations representing the top French chefs in the world, joined forces last month to present authentic dishes from France's six regions paired with their signature desserts and drinks.

e Taste of France Show premiered in New York City at Hudson River Park's Pier 54 as the first and largest French culinary and lifestyle fundraising event to benefit Action Against Hunger and honor "La Fete de la Gastronomie" in France. Special Ambassadors of Le Taste of France Show were Jacques Pepin, Legendary Chef and T.V. personality; Marc Murphy, Executive Chef and Owner of Benchmarc Restaurants (Landmarc and Ditch Plains); Ariane Daguin, Food maven and Founder of D'Artagnan; Karine Bakhoum, better known as The Iron Palate and frequent Judge on Iron Chef America. "I've lived in New York for over 20 years, but my earliest cooking experiences were in Paris. Both the French culture and cuisine have influenced and shaped me as a chef and it's an honor to take part in Le Taste of France Show New York 2012, " noted Marc Murphy The focus of Le Taste of France Show was to give cultural and regional identities to French dishes that are usually identified outside of France as "French food." In the spirit of solidarity, participating chefs collaborated

The focus of Le Taste of France Show was to give cultural and regional identities to French dishes that are usually identified outside of France as "French food." on dishes from their regions alongside their own countrymen. Regional culinary tastings ranged from the Crepes and Ciders of Brittany to the Pastis and Bouillabaisse of Provence. Among the French chefs and restaurateurs who represented their regions and cooking at Le Taste of France Show were: NORTHEAST: Alsace - FrancheComte - Burgundy - Champagne Chefs for the region: Chef Raymond Ost (Sandrine's Bistro, Cambridge, MA); Chef Alain Eigenman (Alain's Bistrot, New York, NY); Chef Claude Godard (Jeanne and Gaston and Madison Bistro restaurants, New York, NY);

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Chef Olivier de Saint Martin (Caribou Cafe, Zinc Bistro a Vins, Philadelphia, PA). NORTHWEST: Brittany - Normandy - Picardie - Loire Valley - Poitou-Charente Chefs for the region: Chef JeanLouis Dumonet (The Union Club, New York, NY and President of the American and Canadian Delegation of Les Maitres Cuisiniers de France). CENTER: Auvergne - Limousin Chefs for the region: Chef Jean-Michel Bergougnoux (L'Absinthe, New York, NY) SOUTHEAST: Rhone-Alps Provence - Cote D'azure - LanguedocRoussillon Chefs for the region: Chef

Christian Tetedoie (World President of Les Maitres Cuisiniers de France); Chef Nico Romo (FISH Restaurant, Charleston, NC); Chef Serge Devesa (Barclay Bar and Grill, New York, NY); Chef Xavier Salomon (Navio-RitzCarlton, Half Moon Bay, CA); Chef Jacques Sorci (The Carlyle Restaurant, New York, NY); Chef Bernard Liberatore (The Core Club, New York, NY); Chef Jean Louis Gerin (Chez Jean-Louis, Greenwich, CT and President of the American Delegation of l'Academie Culinaire de France); Chef JeanJacques Bernat (Provence en Boite, Brooklyn, NY). SOUTHWEST: Aquitaine - Gascony - Midi-Pyrenees Chefs for the region: Chef Pierre Landet (La Marina, New York, NY); Chef Laurent Manrique (Millesime, New York, NY & Cafe de la Presse, San Francisco, CA); Chef Christian Delouvrier (La Mangeoire, New York, NY); Chef Jerome Ferrer (visiting chef - Europea, Montreal, Canada); Chef Stephane Verdille (Consulat de France a New York). In addition to French gastronomie, Le Taste of France Show featured French Live Music, Petanque, a French Bulldog Show to benefit The French Bulldog Rescue Network and a Parisian style Flea Market of French artisans selling a collection of French art. A selection of French beverages was highlighted during the celebration: from a collection of exceptional French wines presented by Le Du Wines; a Calvados Bar presented by the Barclay Bar; an Absinthe Bar presented by Viridian Spirits and a Pastis Bar presented by Pernod-Ricard. Alongside this was an educational component: wine seminars presented at La Maison du Vin.

IHMRS, from page 51 views, and more.  The latest in foodservice equipment, design, supply trends, and food and beverage will take center stage with the return of The New York Marketplace, presented by MTucker, a division of Singer, NY LLC. A show within the Show, the 2012 Marketplace will offer cooking demonstrations, food samplings, wine and beverage tastings, and more. Exhibiting companies include Cambro, Captive Aire, Cardinal, Carlisle, Day & Nite, Kitchen Arts & Letters, Libbey, Metro, Oneida, Service Ideas, Southbend and other food, beverage and equipment purveyors.  The New Jersey Restaurant Association (NJRA) Foodservice Arena returns this year, attracting thousands of restaurateurs from across the country and featuring such product categories as beverages, credit card and payroll systems, cutlery, equipment, furniture, oil and grease systems, packaging, and table linens, as well as services such as architecture, design, construction and culinary schools. Additionally, the Education Center, launched in 2010 with a series of peer-to-peer seminars about current industry subjects, will continue. For additional information about the NJRA Foodservice Arena, visit www.njra.org or call 800-848-6368. NJRA members are offered discounted IHMRS admission of just $10 through October 30, 2012 with a special promotion code.  The Salon of Culinary Art returns with more than 300 extraordinary “food as art” displays. Presented by the Société Culinaire Philanthropique, the 144th annual Salon will feature elaborate buffet tables, decorated fish and poultry, pastry work and other creatively prepared foods.  This year, the IHMRS has partnered with Foodservice Consultants Society International (FCSI) – The America’s

This year, the IHMRS has partnered with Foodservice Consultants Society International (FCSI) – The America’s to offer free 30-minute consultations with attending foodservice professionals. to offer free 30-minute consultations with attending foodservice professionals. A panel of top-notch FCSI consultants will be on-hand to discuss personalized solutions for frontof-the-house, back-of-the-house and management advisory issues. FCSIThe America’s is the only consulting society dedicated to serving independent foodservice design and hospitality management professionals. A free “Ask the Experts” consultation can be requested at www.ihmrs.com.  Featuring such annual sessions as the CEO Leadership Panel and U.S. Lodging Industry Summit Panel, the Hospitality Leadership Forum will draw a crowd of nearly 500 senior level hospitality managers on Saturday, November 10. The full-day, pre-Show conference also will feature a Keynote luncheon with Anthony Melchiorri of the Travel Channel’s Hotel Impossible. Following the keynote, breakout sessions will address such topics as B2B social media, reporting hotel carbon metrics, talent acquisition through social media, and allocating digital marketing resources. Education continues on Sunday, November 11, and Monday, November 12, with such programs addressing ADA compliance, loss prevention, designing for the guest experience, guest satisfaction trends, and increasing top line revenues.

The HLF is $139 per person, and includes admission to the IHMRS and BDNY Sunday, November 11 through Tuesday, November 13. Sunday and Monday programs are free of charge with IHMRS registration. Registration is available at www.ihmrs.com. A complete listing of educational programs is also available online at www. ihmrs.com.  Presenting a sold out exhibit floor of 250 carefully-edited suppliers of furniture, lighting, wall coverings, fabric, seating, accessories, artwork, carpet and flooring, materials, bath and spa, and tabletop, Boutique Design New York (BDNY) will once again co-locate with the IHMRS. The hospitality interiors fair will serve as inspiration for some 5,000 architects, purchasers and developers, in addition to owners and operators attending the IHMRS. BDNY will take place November 11-12 in Javits Center North. An IHMRS attendee badge will allow entrance to BDNY. BDNY is a joint venture between the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), the New York State Hospitality & Tourism Association (NYSH&TA) and ST Media Group, and is managed by GLM. For additional details, visit www.bdny.com. Outstanding design firms from

around the globe will be honored during the 32nd annual Gold Key Awards for Excellence in Hospitality Design, 7:30 – 9:30 am on Monday, November 12, at the Mandarin Oriental New York. Twenty-eight firms will be recognized for award-worthy hospitality design in the areas of Best Hotel Design/Resort, Best Hotel Design/Midscale, Best Hotel Design/ Boutique, Guest Room, Lobby/Reception, Lounge/Bar, Restaurants/ Casual Dining, Restaurants/Fine Dining and Spa. Highlighting the ceremony will be the presentation of the Designer of the Year distinction to Pierre-Yves Rochon, by Gold Key sponsors HOTELS and Hospitality Style magazines. In addition, NEWH, Inc., the Hospitality Industry Network will present its annual Icon of Industry Award to Kohler Company President and Chairman Herbert V. Kohler, Jr. Tickets are $75 each and available through IHMRS attendee registration at www.ihmrs. com. Show registration is free of charge with a Gold Key Awards ticket purchase. Complimentary shuttle service will be provided to the Javits Center following the ceremony.  Celebrating the best new products introduced at IHMRS 2012, the coveted Editors’ Choice Awards return in 10 categories – Design, Equipment & Supplies, Guest Amenities, Tabletop, Technology, as well as eco-friendly equivalents to each of these categories. Editors’ Choice Awards will be selected by editors of the leading hospitality trade publications, based on innovative design, how the product answers a particular need, creative use of material or construction, and development or use of a new technology. Winners will be announced during the Opening Ceremony at 9:45 am on Sunday, November 11. The overall best new product – the Kenneth F. Hine Best of Show Award – will highlight the ceremony.

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Food Network, from page 6 Schnitzel & Things, Solber Pupusas, Souvlaki GR and The Milk Truck. Making its first Festival appearance, Southern Wine & Spirits of New York has specially curated three varietals from Save Me, San Francisco Wine Co. for the event. The product of a special collaboration between Train and Save Me, San Francisco Wine Co., they include: “Drops of Jupiter™” Petite Sirah, “Calling All Angels™” Chardonnay, and “California 37™” Cabernet Sauvignon. Together, New York City’s best street food and these unique wines make this event a oneof-a-kind experience that passionate gourmands won’t want to miss! To date the Festival has raised over $5 million to help fight hunger with 100% of its proceeds benefiting Food Bank For New York City and Share Our Strength’s No Kid Hungry® campaign. Tickets for this event and more can be ordered online at www.nycwff.org or

Hospitals, from page 8

by calling 866.969.2933 (phone sales open Monday – Friday, 9:00 AM – 5:00 PM EST). The Food Network New York City Wine & Food Festival is hosted by and benefits the Food Bank For New York City and Share Our Strength’s No Kid Hungry® campaign, 100% of the Festival’s net proceeds go toward helping these community based organizations fight hunger. Southern Wine & Spirits of New York is the exclusive provider of wine and spirits at the Festival. Three million New Yorkers have difficulty affording food. The Food Bank

BOOTH

#1565

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For New York City is there with a solution. The Food Bank helps by offering a meal today, resources for a more secure tomorrow and nutrition education to help them lead healthy lifestyles. Food Bank For New York City is the only hunger-relief organization to take this integrated approach. The Food Bank tackles the issues of hunger on three fronts: food distribution, through soup kitchens and food pantries; income support, by connecting those in need to benefits available to them, such as food stamps and earned income tax credits; and nutrition education, helping individuals and families make healthful food choices on limited budgets.

makes you proud to be part of selfoperated healthcare foodservice," she added.   We're seeking short, original videos that showcase the ways you honor food and nutrition professionals in your self-operated facility. The winner will be selected on November 9, 2012 and will receive a conference scholarship for one person at the facility - plus the video will be featured on the AHF YouTube channel and in an ad in an upcoming issue of S.O. Connected. The Association for Healthcare Foodservice (AHF) is a professional society that serves as the crossroads of creativity, innovation, efficiency and well being. AHF is dedicated to serving professionals in the self-operated healthcare foodservice industry. Its members represent those healthcare facilities that, by choosing to keep their foodservice departments in house instead of outsourcing them to

Cognac, from page 33 third-party contractors, keep food and nutrition at the core of the healthcare experience. Self-operated foodservice professionals manage some of the most successful and creative departments in healthcare. AHF operators and business partners work together to create the dialogue that defines the future of the healthcare foodservice experience, while advancing our vision of self-operated healthcare foodservice as industry best practice. The association provides education, networking, recognition and unique programs like our benchmarking tool to support our members as they decrease costs, increase satisfaction and deliver exemplary operating performance. AHF was born from the 2009 consolidation of two leading healthcare foodservice associations; AHF is the only association of its kind. AHF membership represents more

than 1,500 healthcare foodservice professionals and their suppliers in North America and beyond. Our Board of Directors and Industry Advisory Board represent a wide range of facilities and suppliers. Independent studies indicate self-op facilities represent 80% of food and beverage purchases in the industry: a total healthcare market of approximately $12 billion. Equipment purchases add billions more. AHF is the only association serving the needs of the purchasers and influencers who oversee this powerful segment.

VSOP Cognac is at its forefront. It was great to see all the creativity displayed by my fellow finalists. They were all incredible. We've really taken Cognac out of the snifter and put it back where it belongs, right in the mixing glass." The winners were among 12 finalists who hailed from across the U.S. and who competed at a live finale event at Rayuela Restaurant in New York City. The finalists had been selected from more than 100 professional bartenders and mixologists who submitted recipes via ShakeStir.com, each with a seasonal inspiration. The competition was conceptualized, organized and executed by Hanna Lee Communications. Hanna Lee Communications, Inc. headquartered in New York City, is an award-winning agency specializing in spirits, wine, food, travel, and lifestyle PR and event manage-

ment. The agency only represents products and companies that it is passionate about. This outlook drives its well-acknowledged excellence. The agency has earned recognition from prestigious national and international organizations that include the PRWeek Awards, SABRE Awards, PRSA-NY's Big Apple Awards, The Communicator Awards, PR News' Platinum Awards and The Bulldog Awards. n addition, through its multiyear PR campaign for Mionetto Wines, Hanna Lee Communications contributed to developing the now popular Prosecco category in the U.S.

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ING, from page 16 race aims to raise the bar even higher, to a total of more than $35 million. “Each year, hundreds of thousands of women die from complications related to pregnancy and childbirth, but 90 percent of these deaths can be prevented if more people become aware of the challenges and solutions,” said Turlington Burns. “By running the ING New York City Marathon, EMC hopes to engage more supporters by illustrating one of the biggest barriers - distance. A marathon -26.2 miles is the average distance a woman living in a rural part of many countries must travel to access emergency obstetric care. We are running the ING New York City Marathon again so other women don’t have to walk. We believe that together, we can make pregnancy and childbirth safe for all moms.” A partial list of celebrity participants

Joe Bastianich will lead a field of top chefs at the upcoming New York City Marathon

are: Stephanie Abrams, on-camera meteorologist, The Weather Channel; Joe Bastianich, restaurateur, judge on Master Chef; Richard Blais, chef/TV personality, Life After Top Chef (Alliance for a Healthier Generation); Jennifer Carpenter, actress, Dexter (Every Mother Counts); Jean Chatzky, best-selling author and financial editor, NBC (Alliance for a Healthier

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Generation; Dave Douglas, jazz composer/musician/label owner (Ovarian Cancer National Alliance; Andrew Firestone, The Bachelor Season 3 (Team Grassroot Soccer); Anna Kooiman, News Correspondent, FOX News Channel (Folds of Honor); Nick Kypreos, former NY Rangers player, hockey analyst on Canada’s Sportsnet; Tanya Marchiol, television talent (HGTV); J.R. Martinez, U.S. Army veteran, winner of Dancing with the Stars; (NYRR Youth Programs); Sarah Reinertsen, American challenged athlete, first female leg-amputee to complete Ironman® World Championship, CBS Amazing Race star (Challenged Athletes Foundation); Brian Sears, actor in Broadway’s Book of Mormon (Broadway Impact); Christy Turlington Burns, Global Maternal Health Advocate/Founder of Every Mother Counts (Every Mother Counts); Edwin van der Sar, former Man-

chester United soccer goalkeeper (Laureus Sport For Good Foundation). NYRR’s premier event, the ING New York City Marathon is the most loved and most inclusive marathon in the world, attracting elite athletes and recreational runners alike for the challenge and thrill of a lifetime. The race has grown tremendously since it began in 1970 with just 127 runners racing four laps of Central Park. Now, more than 47,000 participants from all over the globe flock to New York City every November for an adrenalinefilled road tour of all five boroughs, starting on Staten Island at the foot of the Verrazano-Narrows Bridge and ending in Central Park. Some run for prize money or bragging rights, others for charity or their personal best. All are cheered on by more than two million live spectators and a TV audience of 330 million.

Goldman, from page 22 to walk to amenities and not drive.” On a trip to a developers’ conference in Miami in 1985, Mr. Goldman went with local preservationists to see crumbling Art Deco hotels along a section of turquoise ocean in Miami Beach. Seeing the area’s potential, he started buying - one building a month for 18 months. With a talent for self-promotion, he came to say he had “discovered” South Beach, although it was already a decade in the making when he began investing in it. No matter, said Michael D. Kinerk, chairman emeritus of the Miami Design Preservation League, the caretaker of Miami Beach’s historic districts. “He wasn’t the first, but he was early, and he was the largest and the most visionary.” Mr. Kinerk said that unlike other developers, Mr. Goldman endeared himself to preservationists by saving the interiors of Art Deco gems as well as their exteriors, furnishing them with period furniture and framed old photos. Although some of his bets proved disappointing, most notably a joint development effort with the Archon Group in Boston, he had successes in addition to South Beach and SoHo. He helped bring life back to the Rittenhouse Square area of Philadelphia and to Wall Street after dark in the 1990s by opening the Wall Street Kitchen and Bar in the Banknote building and the Stone Street Tavern, as well as loft apartments. In his last years, he focused on developing Wynwood, an arts warehouse district in Miami. When New York developer Goldman arrived in Philadelphia with plans to revitalize Center City's seedy 13th Street, almost everyone here wondered whether he was crazy. One of the skeptics was Michael Nutter, a Philadelphia city councilman in 1999 when Mr. Goldman sought tax incentives for his project. "We just all kind of looked at him and thought, "What the hell are you talking about?" Nutter said. "He had all these ideas and a vi-

sion, and there was nothing going on down there." "Tony Goldman decided that he was going to transform 13th Street and did," Nutter said. "Thirteenth Street between Walnut and Chestnut is as vibrant and alive as 18th Street over on Rittenhouse Square." Today, there is plenty happening on 13th Street. People flock there to dine at El Vez, Barbuzzo, and other restaurants, savor gourmet chocolates and gelato. Mr. Goldman won the Louise du Pont Crowninshield Award from the National Trust for Historic Preservation in 2010 for lifetime achievement. Richard Anthony Goldman, who was born in Wilmington, Del., on Dec. 6, 1943, was adopted by Charles and Tillie Goldman, a prosperous couple who lived on the Upper East Side of Manhattan. He worked in his father’s coat factory from the age of 15 to learn

the trade. Mr. Goldman went to Emerson College in Boston, where, on the first day of orientation, he met Janet Ehrlich. They married in 1966, the same year he graduated with a bachelor’s degree in drama. After returning to New York, Mr. Goldman learned real estate from an uncle. “He would stay late and bring his uncle a Scotch,” Ms. Goldman recalled, “and they would talk real estate, and that’s where he got his foundation in the business.” In 1968, he struck out on his own and founded the Goldman Properties Company, which worked mainly on the Upper West Side. He lived in SoHo. He and his wife had two children, but by the mid-1970s, deciding that they had married too young, they divorced, Ms. Goldman said. In retrospect, she added, “it was a good thing

- it allowed us to branch out and try new things.” Mr. Goldman soon opened the Greene Street Café, a business investment that also gave him a place to go and sing without being kicked off the stage, Ms. Goldman said. “Tony was a crooner,” she said. She and Mr. Goldman remarried in 1977, and eventually, both their children, Jessica Goldman Srebnick and Joey Goldman, joined the business. Ms. Goldman Srebnick will become the chief executive of Goldman Properties.

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