october 2014

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2 • October 2014 • Total Food Service • www.totalfood.com

The Tavern’s co-owners

recently announced

that they had “amicably

parted ways” with Ms.

Sparks, who has worked

in several New York kitchens since the

1980s.

Since the Tavern reopened in April,

it has received lukewarm to bad re-

views from critics, including a “sat-

isfactory” rating in June from Pete

Wells of The New York Times, who

gave the restaurant no stars. Mr.

Wells wrote that the restaurant’s lat-

est iteration was in some ways an im-

provement over its last, which closed

in 2009. But he said, “You may hear a

few teaspoons of added regret when I

say that it’s not a good restaurant yet

by any measure.”

Jim Caiola, who runs the restau-

rant with David Salama, said that the

parting was amicable, and credited

Ms. Sparks with helping them win the

contract to run Tavern from the city’s

parks department. “We were a team,”

he said.

Mr. Caiola added that she had “per-

fected” a menu of fresh American fare

that Tavern would continue. But he

said, “Sometimes you don’t know ex-

actly what a job is until you create it

and it happens.” He said the restau-

rant, which seats 350, was unusually

large, and was under a microscope

because of its fame. “It wasn’t a good

match for Katy,” he said.

Ms. Sparks said she would return to

the food consulting business that she

started in 2007. “I’ve been sort of a

midwife for other people’s hopes and

dreams,” she said. “It’s really grati-

fying work. As much as I really en-

joyed working with Jim and Dave, it

was time for me to return to my own

work.”

The bad reviews Tavern received,

she said, were not a problem, “not for

me,” and she said some of the criti-

cism was helpful.

“Everybody takes ownership of Tav-

ern on the Green,” Ms. Sparks said,

adding that she knew tough criticism

went with the territory. “I’ve been in

New York well over 20 years,” she said.

Ms. Sparks has also worked at Bus-

saco in Park Slope, Brooklyn, and

Quilty’s in SoHo. “It was a wonderful

experience,” she said of Tavern on the

Green. “I think they’re on a path to do

fabulously well.”

“Of course, it would have been bet-

ter if everybody had been happy ev-

ery single moment, but the restaurant

is young. It will continue to grow and

evolve.”

Mr. Caiola said he and Mr. Sala-

ma had taken the critiques to heart.

“We’ve really tightened the ship so

much,” he said. “What we are doing

today is night and day different than

where we were when we opened.

We’re grateful for the support of all

the people who have been willing to

come back.”

They are interviewing candidates

for executive chef, Mr. Caiola said.

“We need someone who has no con-

flict with the volume and the criti-

cism and the pressure, who thrives on

it,” he said. “Do you know anyone?”

Tavern on the Green’s Chef Leaves, Five Months After Its Reopening

// NEWS

Less than five months after the revered but troubled Central Park restaurant Tavern on

the Green reopened with a costly renovation, a new management and a new menu, its

executive chef, Katy Sparks, has left.

CHEFS

Jim Caiola, who runs the restaurant with David Salama, said that the parting was amicable, and credited Ms. Sparks (pictured above) with helping them win the contract to run Tavern from the city’s parks department


The young boy, maybe four

or five, was transfixed by

the effort and care she put

into preparing the snack.

It kick-started his love of

food that led him from the greasy grills

of McDonald’s to New York City’s re-

nowned dining scene.

The Florida native began request-

ing menus from local restaurants and

watching cooking shows at a young

age. Schenker jokes that, while his

friends were out riding motorbikes and

building tree forts, he was experiment-

ing with different ingredients. A natu-

rally anxious child, Schenker said the

kitchen was a sort of “natural Xanax.”

Iron Chef winner and James Beard

Rising Star semifinalist, Schenker is

the force behind New York hotspots

Recette and The Gander. Recette, an in-

timate urban American restaurant, was

nominated for a James Beard award

Chef Jesse Schenker

remembers sitting in his

great grandmother’s lap

while she delicately

turned an apple with a

paring knife in her hand.

From McDonald's To Fine Dining, Chef Jesse Schenker Has Found Comfort In The Kitchen

// NEWS CHEFS

continued on page 96

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"Yankee Stadium is

quite the venue.

Our client base

and our vendors

looks forward to

our show at the stadium year after

year. We utilize all of The Stadiums

area's- ex: Monument Park, Dugout

Tours and the show itself (all the ven-

dors) are spread across the concourse

from First base line to Third base

line," noted Ace Endico Vice Presi-

dent Laura Endico Verzullo.

The Stadium represents so many of

the characteristics that we strive for

as a company. In our eyes we chose

a venue to be proud of and to show-

case our growth.

For Ace Endico, growth has come

from presenting an array of new solu-

tions for their diverse customer base

throughout the year. We have ac-

quired new business as well as com-

panies: This year Ace Endico's newest

acquisition, Farmers Pride made its

Yankee Stadium debut.

Ace Endico offered their guests a very

special experience. Yankee legends

including Dave Winfield and Lou

Piniella greeted Ace Endico custom-

ers and signed autographs. Ace En-

dico customers got the opportunity

to be photographed with World Series

Trophies and visits to the Dugout and

Monument Park.

Once again show guests were treated

to over 200 vendor booths offering

special pricing, new and exciting food

demonstrations. Yankee Stadium's

Legends Hospitality chefs brought a

bevy of new menu ideas. The show

also gave Ace Endico an opportunity

to introduce the newest members of

their lineup with the recent acquisi-

tions of Farmers Pride and Cannillo.

EYE visited with many local food and

beverage regional managers includ-

ing: Campbell’s Derek Hay, and Scott

Rothstein, Admirations' Beverly Bar-

celona, PanaPesca's Anthony Peluso

and Niccolas Mazard of Koppert

Kress.

The Metro New York's food broker-

age community was well represented

with notables including Nancy Har-

tigan of Summit, and Acosta's Bill

Binks leading a large contingent.

"We had a huge turnout. Our custom-

ers had been calling our Customer

support staff and Account Executives,

asking for additional food show tick-

ets. Customers who have attended

in years past can't wait for the next

show. And the customers who were

unable to come last year, made sure

they make it this year! “It was a GREAT

event," Endico Verzullo added.

Founded in 1982, by William A. En-

dico and Murray Hertzberg, Ace

Endico is the largest distributor in

Westchester and Putnam Counties

servicing the tri-state area. The firm's

state-of-the-art facility houses an all-

encompassing inventory featuring

dairy, produce, meats, seafood, fine

imported specialty products, paper,

canned goods and everything in be-

tween.

Ace Endico's Annual Trade ShowOnce again Yankee Stadium played host to Ace Endico's annual trade show. An overflow

audience enjoyed a special day of tasting and a trip down memory lane the "House that

Ruth Built" or maybe more accurately this year, the venue where the legendary Derek

Jeter capped a brilliant 20 year career.

// EYE METRO NEW YORK'S FOODSERVICE EVENT COVERAGE

(L to R) Ace Endico Senior Management team: William Endico, Laura Endico-Verzello, Mi-chael Endico, Murray Hertzberg, Matthew Hertzberg

Former Yankee legend and manager Lou Piniella with Ace Endico’s Operation Manager, Matthew Hertzberg

The Ace Endico staff was on hand to welcome and assist vendors and guests

Ace Endico CEO, William Endico with former Yankee great, Dave Winfield and Ace Endico President, Murray Hertzberg


The winners in all seven categories

were:

The Vendy Cup: Cinnamon Snail

Masters Cup: Calexico Best Dessert:

Ice & Vice Best Market Vendor: Zha

Pan

Rookie of the Year: Snowday

People’s Taste Award: Nuchas.

The 2014 recipient of the Heroic

Vendor Award was Baare Batchiri,

who was also the first non-food ven-

dor to receive the honor. Batchiri’s

story made headlines in June when

a homeless man stabbed him in the

chest while he was working at his

stand. Despite his extensive injuries,

Batchiri was courageous enough to

chase after the perpetrator into the

subway and point him out to po-

lice. Since the incident, he has still

managed to keep his generous and

friendly nature, even toward the

mentally ill man who almost killed

him. Batchiri emigrated to the U.S.

10 years ago from Niger, and sup-

ports his family back home by sell-

ing cell-phone cases and appliances

in SoHo.

“The street food scene has trans-

formed food culture in New York –

and around the country - over the

past decade. We at the Vendys are

so proud to have celebrated this re-

flection of our rich culinary diver-

sity since 2005 when we started in

an East Village garage with four ven-

dors. We’ve come a long way!” said

Sean Basinski, Director, Street Ven-

dor Project.

For the first time ever in the 10-year

history of the street food competi-

tion, past winners battled it out in

a special Master’s Cup showdown at

the Vendy Awards last month Gover-

nors Island.

The Middle Eastern cart King of

Falafel might be the only winner of

two coveted Vendy awards in the

same year — but this time, their

competition was a lot tougher.

Facing off against the King of Falafel

Main Office: 282 Railroad AvenueGreenwich, CT 06830

Publishers: Leslie & Fred Klashman

Advertising Director: Michael Scinto

Creative Director: Ross Moody

Contributing WritersWarren Bobrow

Wyman PhilbrookNoelle Ifshin

Andrew CatalanoLaurie ForsterMitchell SegalStaff Writers

Deborah HirschMarcy Bruch

InternAlexis Robinson

Phone: 203.661.9090 Fax: 203.661.9325

Email: [email protected] Web: www.totalfood.com

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2014 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

Cinnamon Snail Grabs Top Honors At 2014 Vendy Cup Showdown

// NEWS FOOD AWARDS

The results are in, and NYC has crowned 2014’s top street chef. More than 2,500 foodies

flocked to Governors Island to cast their votes at the 10th annual Vendy Awards, where

Cinnamon Snail took home the top prize: the coveted Vendy Cup.

“The street food scene has transformed food culture in New York – and around the country - over the past decade. We at the Vendys are so proud to have celebrated this reflection of our rich culinary diversity since 2005 when we started in an East Village garage with four vendors. We’ve come a long way!” said Sean Basinski, Director, Street Vendor Project.



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The event included an

outdoor lunch, bever-

age and cocktails on the

course and a Cocktail &

Dinner Reception dur-

ing which the Association honored

9 companies in different categories

and Assemblyman Dave Rible as the

NJ Industry Partner of the Year.

The Golfers had the opportunity to

enter various competitions such as

several Hole-in-One Holes spon-

sored by T&T Coast, Longest Drive,

Straightest Drive, Closest to the

Pin, Green Games and finally a Best

Dressed Competition. The First Win-

ning Foursome was composed of

Daniel May, Pete Eckhardt and Steven

Squeri of Panther Valley Golf & Coun-

try Club and Kevin Scott of National

Restaurant Association. The Second

Winning Foursome was composed

of Brad Caruso and Brian Roddy of

Withum Smith & Brown, PC and

James Jamieson and Tom Zerrener of

Micros Retail System.

The NJ Restaurant Association would

like to pay special thanks to the spon-

sors for their support and generosity.

These companies helped to make this

golf event such a huge success: Res-

taurant Equipment Club, South Jersey

Energy, Maxey Hayse Design Studio,

Tri-State Food Expo (Oct. 27 & 28),

Choice Organic Teas. We would also

like to thank Allied Beverage Group

for the Cocktail Sampling and Sea

Breeze Syrups for their Soda Dona-

tions.

Established in 1942, the New Jersey

Restaurant Association (NJRA) rep-

resents the Garden State's 25,000

eating and drinking establishments

- the State's largest private sector

employers, generating $14.2 billion

in annual sales and employing over

318,000 people. Support, Education

& Advocacy for its members is part of

the NJRA’s recipe for success and why

it has become an essential ingredient

for the hospitality industry.

NJRA Annual Golf Outing & 22nd Hall Of Fame Awards Reception

On Monday, September 8, the New Jersey Restaurant Association welcomed over 90

enthusiast golfers for a great day of Golf and 30 additional guests joined the group for

the 22nd Hall of Fame Cocktail & Dinner Reception. The full-day event was held at

Battleground Country Club in Manalapan Township, NJ.


Craig & Chris Kunisch of Allendale and Mahwah Bar & Grill with Kenny Donohue and As-semblyman Dave Rible, 2014 Industry Partner of the Year

Marilou Halvorsen with Assemblyman Dave Rible

From left to right: Peg Zaremba-Born of Choice Organic Tea, Beverage Sponsor; Susan Pitaccio of Maxey Hayse Design Studio, Meet & Greet Sponsor and 2014 Architect of the Year with Marisa Marks and NJRA Chairwoman Nancy Laird of Restaurant Serenade

From left to right: Kevin Scott of National Restaurant Association, NJRA Presi-dent Marilou Halvorsen with Harrison Hines of Tri-State Food Expo, Golf Lunch Sponsor and NJRA Partner


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The annual event, one of the in-

dustry's rare "play your own"

ball tournaments pitted some of

the top golfers from the club manager's

ranks against their Partridge Club hosts

with the winner taking home the spec-

tacular trophy.

"Everybody loved the new venue," not-

ed Murphy who won the tournament

in 2002. The industry leader was mak-

ing reference to the Rockaway Hunting

Club in Lawrence, NY. The storied track

although not a true links, sits on a low-

lying table of land that is at times remi-

niscent of the game across the pond, a

mix of quirk and raw challenge.

The Rockaway Hunting Club was

founded in 1878, making it one of the

oldest country clubs in America. As

the name might suggest, the club’s

first years were defined by equestrian

sports. Fox hunting and steeplechase

were popular; Rockaway was one of the

twin powers of early American polo.

Golf arrived a few years later—a rudi-

mentary 9-holer was in place by 1895

and a full 18 by 1900.

Partridge and Club Manager guests

were astounded with the fabulous fare

that the Rockaway Hunt Club team led

by GM Frank Argento served.

The Westchester club manager's line-

up featured Fenway Country Club's

Steve Arias, Rob Kasara of Wygagyl and

Mark Sheehan of Mamaroneck's Ori-

enta Beach Club and Kevin Burek of

Bonnie Briar.

In addition to the Foundation's mis-

sion of raising scholarship funds

for institutions of higher learning it

promotes mutual business interests

among its members and to stimulate

friendship and fellowship.

EYE notes that the key to the ongoing

success of the Club's special events lie

with Minner's Designs Jill Ostaszewski.

The club manager's lineup also fea-

tured top execs from Long Island. En-

joying the day’s festivities were Steve

Dietz of Northport's Crab Mead-

ow who captured low gross, and Paul

O'Donahue, Paul of Southward Ho won

the low net. They were joined by Village

of Sands Point's Frank Benzakour,

Deepdale's Scott Heaney and Brad

Mathees of Rockville Links.

The Partridge Club was formed in

1935 at the Victoria Hotel in New York

City. The membership was made up

of leading purveyors to the hotel, club

and restaurant trade. In the early For-

ties, a few dissatisfied members left

and formed the Invitation Club.

Things went well for both clubs until

the crackdown on business expenses

during the Presidency of Lyndon John-

son (1963-1969). Membership declined

in both clubs and committees were

formed to explore the possibilities of a

merger. After much dickering and ne-

gotiating, the merger was implement-

ed in 1967.

The scholarship program was estab-

lished and it grew so fast that in 1988

the club’s name was changed to the

Partridge-Invitation Scholarship Foun-

dation, Inc., to better describe its mis-

sion.

Today the club grants annual scholar-

ships to a wide diversity of students

at schools including: the CIA, Johnson

and Wales, City Tech, Cornell Universi-

ty and the University of Massachusetts.

Partridge Invitational Club Managers Golf ChallengeOpici Wine sales executive Dennis Murphy once again outdid himself with the annual Partridge Invitational Club and Club Managers’ Golf Shootout on Long Island last month.


Partridge Club’s Maureen Cole of Min-ners Design, F. Rozzo’s Lou Rozzo and Tom Egan of HB Day

Sands Point Club Manager Frank Ben-zakow (C) welcomed friends

Once again the club managers won the annual event with Captain Dennis Har-rington (3rd L) of Meadow Brook Club leading his squad to victory

Partridge members Tom Egan of HP Day and DeBragga and Spitler's Marc Sarrazin wel-comed guests


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Play Ball!

The Fall calendar of-

fers many holidays which

you can use to market

your seasonal creations;

Halloween, Thanksgiving, National

Nut Day (10/22, it’s a thing!). It also

brings about America’s other national

past-time – going out with friends in

matching jerseys and watching your

favorite fall/winter sports! Football

fans, and we want to give a nod to

those basketball and hockey fans out

there as well, are social and loyal cus-

tomers. They find a watering hole they

like and you have them for the entire

season. Being able to accommodate

such customers whether you support

one team or offer the NFL package in

the bar area will be a great way to gain

new and regular business.

It’s not just about the pumpkins –or is it?

As soon as the last watermelon is

purchased, it is replaced with a pump-

kin. Social media, magazines, and

emails are rushing to show you the

next big thing in the way of this orange

vegetable. And why not? The look of

it brings the thought of spices such

as cinnamon and nutmeg and warm

pumpkin soup and pies. Everyone

wants a little pumpkin in their lives

so be sure to serve up some on your

menu. Traditional is great but experi-

menting with these classic flavors in a

new way will give you an edge over the

competition. And maybe it’s not just

about the pumpkin. What about the

humble apple? We are New York after

all. Really the Fall is about the flavor.

Create that warm, fuzzy feeling in your

customers and they will keep coming

back.

Bringing Your Meals to MarketSo now you have this fantastic

menu for fall. How do you tell people

about it? Marketing your restaurant

the right way is crucial. Here are a few

little ways you can make a big impact:

Take photos of your new recipes

and post them to your social media

feeds and remember hashtags are

your friend (#pumpkin #welovefall).

Be sure to post sports updates from

your restaurant and tag the teams

playing, that will spread your mes-

sage to more readers who will

now know their favorite team can

be watched in your restaurant.

Change your linens. Go from white to

orange to red to gold throughout the

season for an instant table makeover.

Offer contests and coupons around

the holidays. Money is tight but peo-

ple are in a celebratory mood. Make

their decision easier with new Happy

Hour specials, contest drawings, Ins-

tagram/facebook photo contests etc.

Tips from Fellow RestaurateursWe interviewed some NYS Restau-

rant Association Members to see how

they use this season to their advan-

tage.

Der Kommissar, Brooklyn “We will be showing games on large

screen TV’s and via projector on the

back wall of our outdoor space. We will

most likely have 'tailgate' events for

Thursday night and potentially other

games in the backyard. Who doesn't

Cold-Weather Kick-Off: Seasonal Strategies for the Restaurateur

// NEWS

The colors of the leaves have started to change, there is a nip in the air and we all start

yearning for our favorite seasonal flavors. Fall is the best time of year and offers the most

potential in the way of flavor transition. Your customers were craving cool summer recipes

and now want earthy, warm flavors. It’s time to revamp that menu and tell others about it.

SEASONAL STRATEGIES



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But that’s not the point. The point

is clearly that brown liquors taste

more nostalgic in colder weather. I

always remember the first pull that

I took on whisky. I was in my mid-

teens, certainly that old because I had

my driver’s license at sixteen (farmer’s

license) and parties were something

that we all attended. Sanctioned by

parents or not. It was a much differ-

ent time in the 1970’s.

The party that introduced me to

brown liquor was in a grand manse,

located in Harding Township, NJ. The

owner of the estate was in govern-

ment in some function that afforded

him a view of the best things in life.

He had invested heavily into Scotch

whisky, not for the wealth- that he

clearly didn’t need. What he wanted

was the smoky, liquid gold, stored pa-

tiently for thirty some odd years over

in his home country of Scotland. He

// MIXOLOGY WITH WARREN BOBROW

Metro New York MixologyIt’s quickly approaching the time of the year when putting on a

sweater in the morning is as natural as drinking brown liquors.

Of course I drink brown liquors all year long, not only the fall and

winter months.Warren Bobrow

Warren Bobrow is the cocktail writer for

Williams-Sonoma, Foodista, Voda Maga-

zine and the 501c3 not for profit Wild River

Review/Wild Table, where he also serves as

an editor. www.cocktailwhisperer.comcontinued on page 66

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"Task lighting is very

critical in the food

service industry,”

says Anita Yost, Sales

& Marketing Business Manager at

Shat-R-Shield Inc. “That's where a lot

of production and preparation of food

is done, whether before it's cooked,

while prepping raw vegetables and

meat, or after it's been cooked and

then plating it. It is also vital when

presenting something that needs to

move forward and on out to wherever

the user is. Task lighting is extremely

critical in the kitchen, the dining room

and anywhere lamps are close to food.

That’s why it is imperative that restau-

rants use safety coated lighting to pro-

tect their customers from the threat of

broken glass.”

That's where Shat-R-Shield comes

in. Starting out in the industrial elec-

trical industry back in the ‘70s mak-

ing various shatterproof coatings for

items –anything from fence parts and

hand grips on tools that required it

to perfume bottles or anywhere that

needed plastic coatings– the com-

pany grew to include the foodservice

industry in the 1990s. Today they offer

a comprehensive line of safety coated,

shatterproof lamps and lighting prod-

ucts and their products are installed in

foodservice facilities worldwide.

Shat-R-Shield’s lamps have a skin-

tight plastic coating that safely con-

tains all mercury, glass and phosphor

if a lamp is accidentally broken.

Shat-R-Shield's basic channel to

market is through distribution sup-

ported by manufacturers reps it con-

tracts out with.

“Working with the big corporations,

the company began putting plastics

on light bulbs and that's how it start-

ed,” Yost says.

At Shat-R-Shield all plastics are

melted to the light bulb itself, the

plastic adhering straight to the glass.

“That way there's no air gap, no way

for hot air to build,” says Yost. “The

coatings dissipate heat from the lamp,

so there's no premature burn-out.

Other manufacturers' light bulbs can

have a little air gap; oxidizing the fila-

ment and making them burn out more

quickly. Our plastics are literally melt-

ed to the glass and are guaranteed not

to yellow, crack or flake for the rated

life of the lamp.”

But Shat-R-Shield makes more than

protective lighting for foodservice op-

erations. Yost notes that the impor-

tance of heat lamp bulbs in the food-

service industry can't be overstated.

“These are really not designed to emit

light so much as to provide heat. You

will see them more from a hanging

fixture or the heat lamp itself, 15 to 18

inches away from the food, right there,

Shat-R-Shield Enables Food Service Operators To Merge Flavor And Safety Agendas

// NEWS

Food. Beverages. Location. Heat. Air-conditioning. Light. Most restaurateurs may

not think of these must-haves in this order, but light can be one of the most

important elements to consider when opening a restaurant.

SAFETY SOLUTIONS


Task lighting is extremely critical in the kitchen, the dining room and anywhere lamps are close to food. That’s why it is imperative that restaurants use safety coated lighting to protect their custom-ers from the threat of broken glass.


In this newly created position,

Barcelona will work closely

with Supreme Oil’s customers

to try and help each of them

achieve greater levels of profit-

ability and success in the ultra-com-

petitive and complex restaurant in-

dustry. New services to be offered by

Supreme Oil under Barcelona’s lead-

ership include assistance with menu

planning, food costing, product ide-

ation, kitchen design and general

restaurant consultation. Supreme Oil

is the largest privately held supplier

of cooking oil and edible-oil based

products in the United States.

“The hiring of Vincent Barcelona

creates a unique opportunity for all

of Supreme Oil’s customers to enjoy

an expert level of culinary support

that has traditionally been available

only to larger restaurant chains,” ex-

plains Michael Leffler (President and

CEO). “Vincent’s industry expertise

and proven record of success in the

restaurant business makes him the

perfect person to lead this new initia-

tive. I am thrilled he will be joining

our team.”

“I am profoundly honored to join

Supreme Oil and work with its very

talented team in this new role,” said

Barcelona. “After having spent the

last 30 years working in kitchens, this

position allows me the opportunity

to apply my culinary experiences in a

new environment and at a company

that shares my philosophy of con-

tinuously looking to improve the cus-

tomer experience.”

Barcelona brings with him a life-

time of expertise from top-rated NYC

restaurants Le Bernardin, Union

Square Cafe, Park Avenue Cafe, Res-

taurant Luxe, Mark Hotel and River

Cafe, just to name a few. Later this

month, Barcelona will have the dis-

tinction of being the James Beard

Foundation's featured chef at the

Beard House. Barcelona will join Su-

preme Oil directly from serving as the

Executive Chef at The Fort Pond Bay

Company which includes restaurants

Harvest on Fort Pond in Montauk,

Harvest on Hudson in Hastings on

Hudson, Half Moon in Dobbs Ferry

and East by Northeast in Montauk.

Supreme Oil Company, Inc. is a

family owned and operated business

founded in 1945. Its entrepreneurial

heritage and ability to find quick and

creative solutions distinguish it from

other suppliers. Operating from three

strategic locations in New Jersey, Ten-

nessee and Alabama, Supreme Oil

manufactures a wide variety of prod-

ucts in an extensive array of packag-

ing sizes and brands (including the

popular Admiration and Piknik la-

bels). Supreme Oil’s products are sold

across all segments of the food indus-

try and they include items such as ed-

ible oils, salad dressings, margarines,

shortenings, sauces, condiments,

vinegars, ketchup, mustard, mayon-

naise and more.

Vincent Barcelona Joins Admiration Foods as Vice President of Customer Experience, Corporate Chef

// NEWS

Supreme Oil Company, Inc., also known as Admiration Foods (www.admirationfoods.com), recently

announced that Vincent Barcelona, Corporate Executive Chef of the Fort Pond Bay Company, will be

joining Supreme Oil as the Vice President of Customer Experience, Corporate Chef.

CHEFS

“After having spent the

last 30 years working

in kitchens, this

position allows me the

opportunity to apply

my culinary experiences

in a new environment

and at a company that

shares my philosophy of

continuously looking to

improve the customer

experience.”“The hiring of Vincent Barcelona creates a unique opportunity for all of Supreme Oil’s customers to enjoy an expert level of culinary support that has traditionally been avail-able only to larger restaurant chains,” explains Michael Leffler (President and CEO).

http://www.admirationfoods.com


I believe the key to long-term

success in the food industry,

and the key to good public

relations, is that the business

owner must truly be connect-

ed to the food they are serv-

ing. In turn this should make guests

relate better to the food.

I know of almost no one more con-

nected to the food they serve than

Pamela Elizabeth, owner of Blossom

Du Jour restaurants in New York City.

Whole Foods just started selling a line

of products from Blossom Du Jour

and they thought her story was so in-

teresting they had an artist recreate

her image for an in-store display.

“I Think what's unique about my

situation is the fact that I never had

a dream to open a restaurant, or cafe,

or to be a business owner,” Elizabeth

said. “What inspired the opening of

Blossom was the thought that I could

perhaps encourage people to stop

eating animals by offering delicious,

healthful options at a vegan eatery.

According to Elizabeth, “My pas-

sion for wanting to somehow make

a difference in the world for animals

is what blindly led me to enter a

business I knew absolutely nothing

about.” Now with several restaurants

in her growing dining portfolio, she is

becoming a leader in the vegan food

industry!

Rich Goldstein, CEO of Natural

Epicurean Academy of Culinary Arts

in Austin, Texas came into his own

healthy food business in a different,

fascinating way that also resonates

with many people.

Goldstein was the CEO of a large

company and stress was getting to

him. “It was during that period of

time,” Goldstein said, “That I discov-

ered the power of classic practices of

health and well being. Including yoga,

as well as a healing and stress preven-

tive diet to allow me to work most

effectively well under stress, while

maintaining my personal well-being,

vitality, and day-to-day energy.”

Years later he earned his Masters

degree in public health.

Goldstein says he wanted to “de-

velop a greater personal understand-

ing around the research into personal

health and well-being. I wanted to

understand where the leading edge

was in integrating ancient essential

healing cuisines, time tested healing

practices including meditation and

movement, and modern healthcare.”

Goldstein bought Natural Epicu-

rean five years ago and his passion

for the “healing cuisine” taught at the

school is now evident and no doubt

a big reason the school is attracting

students from all over the world.

Solomon Choi, CEO of the nation-

al frozen yogurt chain 16 Handles,

is so dedicated to his business that

he is not one to sit behind a desk all

day. Instead he can often be seen in

his restaurants, at business-related

events and making appearances on

TV.

Choi developed a love for fro-yo at

a young age.

“A family friend has been operat-

ing the first self-serve frozen yogurt

shop in California,” Choi noted. “In

2007, I reached out to him and asked

if he would teach me his business. He

agreed and for three months I consid-

ered myself an unpaid apprentice. I

learned everything that I could about

how to run a successful self-serve fro-

zen yogurt shop.”

“In March 2008, armed with an

investment from my family, I chose

NYC as the destination of where I

would build my own frozen yogurt

franchise,” Choi said. “It took me very

little time to understand what my

customers liked and wanted because

I worked at the shop everyday and

had conversations with them.”

Today there are 42 16 Handles

stores in six states and with 150 ad-

ditional stores coming soon interna-

tionally. The reason for his success,

Choi says, is simple: “My own curios-

ity, persistence, and understanding

what I and the customer want.”

Think about your own story. That

could be the key to a successful pub-

lic relations campaign and in turn a

successful business.

Cindi Avila is the owner of Green

Goddess Public Relations in NYC. She

specializes in food, family and health.

“It was during that period

of time,” Goldstein said,

“That I discovered the

power of classic practices

of health and well being.

Including yoga, as well

as a healing and stress

preventive diet to allow

me to work most effectively

well under stress, while

maintaining my personal

well-being, vitality, and

day-to-day energy.”

Public Relations Tells The Stories Behind The Food

// NEWS PUBLIC RELATIONS

Cindi Avila, Green Goddess, Publ ic Relations

greengoddesspr@gmail .com

So often, we sit down for lunch or dinner at a restaurant and make no connection whatsoever with the food we are eating.


But what brought this res-

taurateur the most suc-

cess and satisfaction is

the number of upscale

cocktail lounges, cigar

bars and restaurants he has opened

over the years, including the trend-

setting Campbell Apartment at Grand

Central, The World Bar, The Carnegie

Club, Bookmarks, Madison & Nine

and Dag's. He's inordinately proud

that the cocktail and dining spots are

some of the most popular and trendy

places to socialize and, oh, yes, eat.

How did you get started?We had a client in my advertising and

PR business who was a hospitality guy

and he approached me on whether I

would be interested in going into the

bar business. So we opened a place

down in the West Village on Hudson

Street. I still remember the address,

636. He wanted to call it Hudson Bar,

and I'm like, Hudson Bar, what, are

you kidding me? Every marketing in-

stinct inside of me said, no way. But

we came up with the notion, Hudson

Bar and Books, a library-themed place

for late-night guests and they are still

open. So that's how it all started. We

had four or five Bar and Books opera-

tions going, and I decided I wanted

to go in a different direction, and we

parted ways. But I guess I go back

even farther than that in the restau-

rant world. My heritage includes a

family that was in the business, and

one of my first jobs as a kid at 14 was

scrubbing pots and pans at the restau-

rant! I learned about hard work and

the challenges of the business, and

certainly, the importance of hospital-

ity, to be successful in the restaurant

business or any other.

How does Hospitality Holdings fit into things?It's really the management company

that oversees all of our individual

properties. Surprisingly, the name was

available. And I've always enjoyed it. It

has a ring of being listed on the stock

exchange to some degree I think.

What was your first stand-alone proj-ect?The Campbell Apartment and The

World Bar in the Trump World Tower.

You're one of the few operators who's succeeded in a very eclectic group of venues. Cocktail lounges, historical venues. What's been the key to that success? We started off with the notion of up-

scale cocktail lounges. If you remem-

ber, years back, restaurants suddenly

became very large and very much

the place to go. Lounges really took a

backseat to that. So we brought that

back. We had a strict dress code that

was also part of that whole world. Ba-

sically, we were bridging the gap be-

tween public space and private club.

Then, as our business continued to

grow, opportunities presented them-

selves, which tugged us in one direc-

tion or another, which led to having

instead of just upscale cocktail loung-

es, restaurants now. We have outdoor

spaces. We have government spaces.

We have rooftop spaces.

But what I'm seeing in the market-

place today is bars pushing harder

// Q&A

Mark GrossichCEO, Owner and Operator of Hospitality Holdings

EXCLUSIVE FOODSERVICE INTERVIEWS

Mark Grossich's Hospitality Holdings has been praised as an industry trailblazer, reviving the classic cocktail lounge, elevating the specialty cocktail and opening the country's first cigar bar

Mark Grossich has had many careers. He ran a chain of newspapers. He ran a

modeling agency. An ad agency, a PR company. The list goes on and on.


and harder to create more than the old

bowls of nuts, and eggs, and whatever

else used to be on a bar. Now we're

coming out of real kitchens that really

rivals going to a restaurant for a full

meal.

And is the idea that that keeps people drinking?Absolutely. It's moving a little bit more

from just finger foods to complicated

and exciting foods for people to truly

substitute restaurant dining for. And

it makes sense because restaurants are

all looking desperately for ways to ex-

pand their lounge business, and that's

certainly one way. At the same time,

we're increasing our profitability.

Now you have to hire a kitchen staff.Ideally, we look for people that have

both food and beverage. Our vice

president, group general manager,

Kenneth McClure, is a graduate of the

CIA. He has the added benefit of be-

ing a very talented hospitality person

to boot, too.

What are the marching orders that you have given him relative to hiring a culinary staff, relative to what the role of a chef is versus a cook? He's not the chef per se. He oversees

the operation. We have kitchen folks

for that. And our marching orders? To

do the best we can and be aware of

food trends. We have the advantage

now of having two full-service restau-

rants, which gives us the opportunity

to really show our hand with food.

Are you in the people business, or the real estate business?Well, that depends on whether you

consider landlords people. We're cer-

tainly in both but it doesn't help to

have a lot of great people if you don't

have the space for any of them to go.

But it all starts with finding a great

space, and then that's followed by

weighing that space against what your

realities are. For example, obviously

there are a lot of great spaces way off

the beaten track that are far more inex-

pensive. But if you miss, you could be

out-of-pocket a significant amount of

money. To truly be successful you've

got to develop a destination place, like

many of our places are.

Where does your vision come from? Where do you get inspiration?All the above, including reading pub-

lications like yours. You look at some-

body's situation, and you go, how did

they come up with that? The name,

the look, the concept. Our basic po-

sitioning has always been our tag line,

which is simply “New York's most re-

freshingly civilized places to meet.”

And that continues to guide us. You

know, we stay on the high road. Our

ideal clientele are a little older. We're

not a trend. We stay as far away from

trends as possible. It's an acknowl-

edgment that the trend is going to end

at some point. And ours are timeless.

The proof of the pudding for us is the

sheer amount of time we've been able

to sustain our business. The Carnegie

Club is 15 years old. The Campbell

Apartment is 16 years old. Madison

and Vine is eight years old. My senior

staff has been with me for years. You

need all of it. If you're lucky enough to

find it, as I did, it makes all the differ-

ence in the world. It makes it a joy to

do business.

Do you think that combination of a soft economy and somebody like you, who knows what he's doing, was your recipe for success?People drink when things are bad. So

we're a little recession-proof in that

regard. But that being said, it's a very

competitive marketplace, particularly

in New York City. And unfortunately,

the nature of competition often means

price point, too. You've got a lot of

situations where the larger operators

may take ridiculous reductions to try

to get an edge, to drive business over

other competitors.

And let's not ever overlook that little

thing called luck. You do your best to


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Kudos to MAFSI for find-

ing a true gem in Rock

Springs Golf to host their

annual MAFSI Golf and

Awards Dinner. MAFSI's

Metro New York Chapter honored Long

Island's Premium Supply as its dealer

of the year. Perfomance Food Group's

Ken Kurzweil did the honors as he in-

troduced and presented the award to

Premium's Jay Pattinger. The applause

was loud for the dealer exec who is

once again the picture of health. Pat-

tinger spoke glowingly of the all-star

team that he has assembled with many

on-hand at the event. Brett Farrell of

Raymond/Raymond Assoc. was hon-

ored with the reps' Young Lions Award.

BSE Marketing's Jeff Hessel introduced

Farrell who spoke of his passion for the

industry. MAFSI'S Lifetime Achieve-

ment Award was presented to Bob

Johnson of Johnson's Restaurant Sup-

ply. Johnson is set for semi-retirement

after many years on serving his Jersey

Shore customer base. He outlined the

challenges of building and maintaining

his business including the challenge

of Hurricane Sandy in 2011. "The golf

and the dinner were a major success,"

noted the tournament's co-chair Frank

Doyle of TD Marketing. "It was a great

opportunity for reps and factories to

have a great day of golf and to recog-

nize some of the industry's truly spe-

cial professionals. The event marked

the culmination of hard work by Doyle

and his tournament committee for

their considerable time invested to re-

search venues, dates and facility coor-

dination. Doyle's golf committee was

co-chaired by Jon Bowerman of Perfor-

mance and Pecinka Ferri's Ed Pecin-

ka and assisted by Jason Butler of BSE

Marketing and Mike Klatman of TD.

The golf awards included the annual

presentation of fishing rods to the four-

some with the worst score. MAFSI is a

63 year-old, professional trade associa-

tion comprised of 270+ independent

sales agencies and 220+ manufacturers

of commercial foodservice equipment,

supplies, tabletop and furniture. MAF-

SI represents over 2,000 sales and mar-

keting professionals and manufactur-

ing executives across North America

and internationally who are a major

force in the 10 billion dollar equipment,

supply, tabletop and furniture segment

of the foodservice industry. The organi-

zation's primary member is the factory

sales’ representative agency whose role

is to professionally market foodservice

equipment, supplies, tabletop and fur-

niture for their manufacturers, on a

wholesale basis, and serve as the local

factory branch office for the dealer and

MAFSI Golf & Awards Dinner 2014It’s always amazing how the most bitter of rivals can band together for the greater good. Metro

New York's equipment and supply representative community who compete on a daily basis took

a break from their daily battles on the street to honor a trio of industry leaders.


MAFSI national president and Pecinka Ferri principal Joe Ferri presented Bob Johnson of Johnson’s Restaurant Supply with Lifetime Achievement honorsM. Tucker’s Neil London enjoyed a day

on the links

(L to R) Neil and Jodi Cohen of NJRE flank Scotsman’s Ken Harris

(L to R) MAFSI golf chair Frank Doyle presented the association’s Young Lion Award to Raymond/ Raymond’s Brett Farrell


operator communities. Because of the

interdependent relationship between

manufacturers and representatives,

MAFSI is also committed to the 800

manufacturers that serve our industry

- 220+ of which are associate members

of the association.

Fundamental to manufacturers, of

course, is to deliver their product to

market in the most efficient and thor-

ough method. More than 80% of the

brand names the foodservice indus-

try buys are marketed through MAFSI

Reps. The group strongly believes

that the independent representative

is more closely in touch with market

trends affecting dealers, consultants,

service agents and end-users than any

other segment in our industry’s vari-

ous distribution channels. They truly

are the windows to the marketplace.

MAFSI reps spend their day calling on

all facets of the industry with the pur-

pose of lending their specific product

knowledge and experience to the food-

service community. They work directly

with the local foodservice dealers and

distributors, service agencies, and end-

user operators as the product specialist

and consultative sales agent. The Met-

ro New York Market has taken on extra

significance this year for MAFSI. Local

member Joe Ferri of Pecinka Ferri is

serving a term as the national president

of the organization. The Jersey based

rep has been traveling the country on

behalf of the organization. "The MAFSI

rep is a specialist that the dealer and

consultant rely upon as they execute

their work," added chapter president

Rob McKeown. "We support both – we

replace neither. Representatives also

advocate customer issues with their

manufacturers and dealers to ensure

that the operator is receiving exactly

what they are demanding." MAFSI reps

typically employ 3 to 4 field represen-

tatives, 2 to 3 inside customer service

people and often have showrooms

and test kitchens to assist customers in

project planning. It is not uncommon

for MAFSI reps to also have on staff

chefs to assist the customers´ culinary

team with menu planning and prepa-

ration and cooking procedures unique

to specialized equipment such as blast

chillers and combi ovens. MAFSI mem-

bers’ broad range of services are avail-

able to customers at no expense. Our

members’ field reps, their customer

service staff, their facilities and their

years of specialized experience are

available to customers at no charge

because they are paid by the manufac-

turers. Over 80% of foodservice manu-

facturers utilize the professional sales

and marketing services of indepen-

dent manufacturers’ representatives.

Manufacturers have found that hiring

independent, commission based, sales

professionals provide better results for

themselves and their customers.Mr. and Mrs. Jay Pattinger and the Premium Supply team celebrated their top dealer honors

http://issuu.com/action/openurl?url=http://www.aceendico.com


NYC Cake Designer Cele-brates Fashion WeekScoop notes that The Royal Cake

Design Studio (TRCDS) was excited

to announce the first annual Cakes

& Couture Fashion Show celebrat-

ing international designer, Michael

Costello last month at the beauti-

ful 404 NYC. This red carpet, public

event featured extraordinary, life-

size, cake dresses and gowns from

his official Mercedes-Benz Fashion

Week show created by Julia Chinya-

kova. TRCDS client list includes Dave

Navarro and Senator Cory Book-

er and reads like a who's who of both

the music and fashion worlds. A por-

tion of the proceeds will be allocated

Generation Ubuntu (GenU), which is

a non-profit organization that works

to improve the health and wellbeing

of South African children and teens

living with HIV through a compre-

hensive care model.

Fresh off a stint as the costume de-

signer for Beyonce's On the Run

Tour, Michael Costello’s Spring 2015

collection features amazing designs

that continue to celebrate his driving

inspirations using color and texture.

In conjunction, Julia recreated these

designs from the runway show that

replicated each design detail by de-

tail. Not only did show attendees view

these masterpiece designs, they also

had the delightful privilege to literally

“taste” the fashions at the end of the

night - leaving with a bit of Julia and

Michael’s creations. “I’m very excited

about this collaboration with Michael

Costello. His designs are amazing and

to be able to transform them into life-

size cakes is a huge feat and a cake

designer’s dream come true,” states

Julia Chinyakova, Cake Designer at

The Royal Cake Designs Studio. “We

worked night and day to capture the

essence of each design to have them

come alive at the show.”

Manhattan Equity Firm Puts Hammer To DardenScoop sees that Darden Restaurants

offered more concessions to activist

investor Starboard Value last month

in a fight for control of the Olive Gar-

den parent.

Darden proposed that NYC based

Starboard could nominate four can-

didates to the company's 12-mem-

ber board of directors. That is up

from an earlier offer that Starboard

name three candidates to the board.

In addition, Darden said it would

nominate four independent direc-

tors who will remain on the board. Its

slate would also include four direc-

tors would have no connections to

either Darden or Starboard. As part

of the proposal, Darden said new ex-

ecutive chairman Charles Ledsinger

Jr. won't run for a new term. Darden

Restaurants Inc., the owner of res-

taurant chains such as Olive Garden,

Bahama Breeze and LongHorn Steak-

house, offered to let Starboard select

three directors with the company's

support in July. Darden had planned

// SCOOP INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

This red carpet,

public event featured

extraordinary, life-size,

cake dresses and gowns

from his official Mercedes-

Benz Fashion Week show

created by Julia

Chinyakova. TRCDS

client list includes Dave

Navarro and Senator Cory

Booker and reads like

a who's who of both the

music and fashion worlds.

Scoop sees that Darden Restaurants offered more concessions to activist investor Starboard Value last month in a fight for control of the Olive Gar-den parent.


to nominate the remaining nine can-

didates. In July Darden sold its Red

Lobster chain to investment firm

Golden Gate Capital for $2.1 billion.

Starboard and another investment

firm, Barington Capital, objected to

the nature of the breakup. The day

the sale closed, Darden announced

that CEO Clarence Otis would step

down after 10 years at the helm and

said it would split its chairman and

CEO roles, making Ledsinger its non-

executive chairman. Starboard owns

an 8.8-percent stake in Darden that

makes it the Orlando, Florida, com-

pany's second-largest shareholder.

Darden said its independent nomi-

nees will be former O'Charley's CEO

Gregory Burns, Convergys Corp.

Chairman Jeffrey Fox, former Of-

fice Depot Chairman and CEO Steve

Odland, and Checkers CEO Enrique

Silva. The company proposed Mi-

chael Barnes, Christopher Fraleigh,

Michael Rose and Maria Sastre as its

incumbent nominees.

Top Restaurants Go Orange to End Hunger™ with Food Bank For New York City To Launch “Meals for Meals”Scoop Food Bank For New York City,

the city’s major hunger-relief orga-

nization, recently announced that

some of the city’s top restaurants

joined them last month to Go Orange

to End Hunger ™ by signing up for

Food Bank’s new initiative, “Meals for

Meals.” September, which is National

Hunger Action Month, restaurants

took action to Go Orange Against

Hunger™ by pledging to donate one

meal to Food Bank each time special-

ly designated menu items were sold.

Every $1 donated will help provide

five meals for New Yorkers in need.

Orange is the color of hunger aware-

ness. Go Orange to End Hunger™ is

a citywide effort to unite New Yorkers

to become aware and engaged in the

fight against hunger in our city, where

2.6 million New Yorkers struggle to

put food on the table every day.

Top New York City eateries – includ-

ing ‘21’ Club, Boqueria (three loca-

tions), Porter House New York, The

Breslin, The John Dory, Dos Toros (at

five locations), The Spotted Pig, Café

Grumpy at Grand Central, and oth-

ers– went “Go Orange to End Hun-

ger. ™” “We’re very grateful to our

restaurant partners who understand

the importance for all families to have

healthy, nutritious meals,” said Mar-

garette Purvis, President and CEO of

Food Bank For New York City. Food

Bank For New York City’s Go Orange

to End Hunger ™ educates and in-

spires people to take action, donate,

advocate and volunteer to bring an

Every $1 donated will

help provide five meals

for New Yorkers in need.

Orange is the color of

hunger awareness. Go

Orange to End Hunger™

is a citywide effort to

unite New Yorkers.

• 181 Marsh Hill Road• 91 Brainard Road• 566 Hamilton Avenue• 22 Warehouse Row• 100 Oakpoint Ave• 100 Corporate Drive Ste 101• 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• Route 66• 21 US Highway 46

• Orange, CT 06477• Hartford, CT 06114• Brooklyn, NY 11232• Colonie, NY 12205• Bronx, NY 10474• Blauvelt, NY 10913• 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• Neptune, NJ 07753• Pinebrook, NJ 07058

• 203-795-9900• 860-549-4000• 718-768-0555• 518-458-1630• 718-665-3910• 845-358-0410• 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• 732-643-9393• 732-643-9393

CONNECTICUTNEW YORK

NEW JERSEY


end to hunger in New York City dur-

ing Hunger Action Month each Sep-

tember.

Date Change Announced for 2015 New York Restaurant ShowScoop says The International Restau-

rant & Foodservice Show of New York

has just announced that they have

new dates for the 2015 event. To en-

sure enough days to move the show

in, Urban Expositions, producers

of the event chose to shift the Show

dates by one week to Sunday, March

8 - Tuesday, March 10 at the Jacob K.

Javits Convention Center in New York

City. The tradeshow and conference,

sponsored by the New York State Res-

taurant Association, brings together

thousands of restaurant, foodservice

and hospitality professionals from

throughout New York State and sur-

rounding areas. "We wanted to get

the word out as quickly as possible

to ensure our customers are aware

of this one week date change prior to

beginning their Show planning," said

Ron Mathews, Vice President, Inter-

national Restaurant & Foodservice

Show of New York, Urban Expositions.

"The good news is that the Show day

pattern, Sunday through Tuesday,

remains unchanged; just one week

later, March 8-10." The 3-day event

will offer: An interactive Exhibit

Hall, featuring more than 550 leading

vendors; Live Culinary Demonstra-

tions and Competitions; Ferdinand

Metz Foodservice Forum education

sessions. Special features including:

Pride of New York, Japan Pavilion,

Dessert & Coffee Pavilion, The US

Pastry Competition, Ultimate Baris-

ta Challenge and The Foodservice

Council for Women Location: Jacob

K. Javits Convention Center. Date &

Time: Sunday, March 8, 2015 from

10:00 am- 5:00 pm Monday, March 9,

2015 from 10:00 am- 5:00 pm Tues-

day, March 10, 2015 from 10:00 am-

4:00 pm.

Yes, Chef! Food Bank Teaches Recipe for Success to Unem-ployedTheresa Fitzgerald stands in the

classroom at the FoodBank of Mon-

mouth and Ocean Counties in New

Jersey and looks on as the students

in the Culinary Job Skills Training

class are lectured on different types

of roux. A year ago, Fitzgerald sat

in the same classroom – but under

much different circumstances. “I re-

cently lost my house and my dog and

you know, I was separated from my

husband at the time and just kind of

felt like this was it,” said the 28-year-

old mother. Despite having a pas-

sion for cooking, Fitzgerald had been

out of the kitchen for six years. With

job opportunities looking bleak, she

started to look for ways to get back

behind the line. After hearing about

the food bank's culinary job train-

ing program from a family member,

Fitzgerald decided to apply. “I wasn’t

doing anything else,” said Fitzger-

ald. “I had nothing to lose and why

not try something new.” A few weeks

later, Fitzgerald was accepted into

the program and was introduced to

Chef Ray Cattley, the chief instructor

of the program. The program, taught

by Cattley, is five days a week and is

a crash-course of sorts in cooking –

teaching the applicants knife skills,

sauce making and different cooking

techniques, with the hopes of giving

them a skill set that will help them

find a job. The food bank also offers

mock interviews, resume tutorials,

and an opportunity to shadow a chef

in a working kitchen.

"They come here to just learn for a

good foundation from the ground

up,” Cattley said. “I like for them to

know there’s an opportunity for them

to go out there and grow and with the

hard work, they’re going to be able

to do something, make something

of themselves.” Fitzgerald thrived,

graduated at the top of the class and

found a job right away in a chain res-

“I recently lost my house

and my dog and you

know, I was separated

from my husband at the

time and just kind of felt

like this was it,” said the

28-year-old mother.

Barclays Center and Levy Restaurants have extended their partnership with a multi-year deal, building on their acclaimed BrooklynTaste™ food program, which features selections from 55 popular Brooklyn restaurants and vendors.

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taurant. Now, she is a personal chef

for a family in Port Monmouth, N.J.,

creating weekly menus inspired by

the skills learned in Chef Ray’s class-

room. “They taught me a lot here.

Due to Chef Ray and everybody that’s

worked here – they made things pos-

sible for me that I didn’t think were

possible before,” said Fitzgerald. “I

didn’t have the confidence and now I

do. And now, I feel like I can do any-

thing.”

Brooklyn Barclays Center Ex-tends Partnership with Levy RestaurantsScoop Barclays Center which opened

in 2012 is a major sports and entertain-

ment venue in the heart of Brooklyn,

New York. Barclays Center and Levy

Restaurants have extended their part-

nership with a multi-year deal, build-

ing on their acclaimed BrooklynTaste™

food program, which features selections

from 55 popular Brooklyn restaurants

and vendors. In addition to extend-

ing their partnership at the home of

the Brooklyn Nets, Levy will become

the food and beverage partner for the

soon to be re-imagined Nassau Coli-

seum, scheduled to open at the end of

2016. The recreated venue will deliver a

world-class sports, entertainment and

retail center to Nassau County and its

residents. “We are thrilled to extend and

expand our relationship with Levy Res-

taurants,” said Brett Yormark, CEO of

Barclays Center and the Brooklyn Nets.

“Levy has done an outstanding job at

Barclays Center, co-authoring the re-

nowned BrooklynTaste program, and

we are looking forward to delivering the

same level of service to guests at Nassau

Coliseum. We want to thank Legends for

being a part of the team that secured the

winning bid for Nassau Coliseum. After

further consideration, we felt that the

synergy created by Levy being involved

with both venues was the ultimate way

to deliver best-in-class food and bever-

age programs. We are so proud of what

we have created at Barclays Center in

collaboration with the venue’s won-

derful management team,” said Andy

Lansing, President and CEO of Levy

Restaurants. “We are looking forward to

bringing the same exciting guest expe-

rience to Nassau Coliseum." Levy has

been the food and beverage operator for

Barclays Center since the venue opened

in 2012.

Atlantic City, brace yourself:

Gordon Ramsay to open res-taurant at CaesarsScoop says maybe Gordon Ramsay can

shout profitability back into Atlantic

City. As yet another casino —Trump

Taj Mahal — files for bankruptcy in the

wake of three (soon to be four) casino

closures, the hot-tempered Ramsay is

betting on Caesars. Caesars confirms

the deal. Caesars and Bally's Atlantic

City president Kevin Ortzman says that

with the addition, "Atlantic City contin-

ues to elevate itself as a culinary desti-

nation, one that features big television

personalities, celebrity chefs, and now

a Michelin-rated chef." Caesars Enter-

tainment, which recently welcomed

Guy Fieri to Bally's and Steve Martorano

to Harrah's, is bringing Gordon Ramsay

Pub & Grill, his British-themed concept,

to Caesars, in the high-profile spot that

will be vacated by Mia's, which is ex-

pected to close in mid-October.

Ramsay, who stars in "Hell's Kitchen"

and "MasterChef," owns nine restau-

rants in New York City, Las Vegas and

Los Angeles, with the first Gordon Ram-

say Pub & Grill at Caesars Palace in Las

Vegas. The pub there is modeled on an

authentic English drinking hole, with 36

beers on tap and 63 bottled beers, with

a hearty menu that includes English ale

onion soup ($12), fish and chips ($29)

and shepherd's pie ($23). You can find

the more upscale items for which Ram-

say is known, including filet mignon

with Madeira marrow sauce ($38) and

grilled Colorado lamb rack ($40).

Though the Borgata brims with celeb-

rity eateries, including Bobby Flay

Steak and Wolfgang Puck Grille, At-

lantic City lost several high-end eat-

eries with the closure of Revel, in-

cluding Jose Garces' Amada and Marc

Forging’s American Cut.

“We are thrilled to

extend and expand

our relationship with

Levy Restaurants,” said

Brett Yormark, CEO of

Barclays Center and the

Brooklyn Nets.

Ramsay, who stars in "Hell's Kitchen" and "MasterChef," owns nine restau-rants in New York City, Las Vegas and Los Angeles, with the first Gordon Ramsay Pub & Grill at Caesars Palace in Las Vegas.

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Many of the five

boroughs top res-

taurant owners

and chefs brought

teams to the noted

Slam Ping Pong Center. Co-owned

by actress Susan Sarandon, the 23rd

Street facility has become a mecca for

local celebrities.

Opening round matchups included:

The Russian Tea Room vs. B.R.

Guest Hospitality, VIP Room vs. Chef

Driven Group, The Smith vs. Dallas

BBQ, Melba's Restaurant vs. Car-

mines & Virgil's Real BBQ,

Betony vs. Frankies Spuntino, The

One Group vs. Hair of the Dog, TAO

vs. BLT Restaurants and China Grill

Management vs. 3 Sheets Saloon.

Under the direction of the Alliance's

executive director Andrew Rigie the

Battle for Ping Pong Supremacy in-

cluded Cocktails, Networking & Ping

Pong among Restaurant & Nightlife

Industry Colleagues.

The New York City Hospitality Alli-

ance is a broad-based membership

association founded in 2012 to foster

the growth and vitality of the indus-

try that has made New York City the

Hospitality Capital of the World. It is

the first association ever formed in

New York City representing all facets

of this diverse industry: restaurants,

bars, lounges, destination hotels and

major industry suppliers.

New York's 5 boroughs: Manhattan,

Queens, Bronx, Brooklyn and Staten

Island boasting the highest concen-

tration of these industries in the Unit-

ed States, The Alliance plays a critical

role in meeting the specialized and

unique needs of this essential sector

of New York City’s economy that has

become a beacon to the world.

Through the support and involve-

ment of its members, The Alliance is

committed to advancing - with a clear

and unified voice - an agenda focused

on opportunity, economic invest-

ment and job creation.

Advocating on behalf of our mem-

bers at all levels of government, The

Alliance supports pro-growth pub-

lic policy, encourages investment in

and promotion of NYC’s hospitality

industry, and evaluates the develop-

ment, implementation and fairness

of relevant government regulations.

By providing education and train-

ing, access to expert consultants,

and opportunities to collaborate and

exchange ideas, the New York City

Hospitality Alliance helps ensure our

members have the tools necessary to

grow and prosper and continue to of-

fer the world-class quality of service

that has made our industry famous

and our City a global destination.

NYC Hospitality Alliance Ping Pong Slam

Teams representing 16 of the top restaurant groups in New York City vied late last

month for the first ever NYC Hospitality Alliance Ping Pong Slam title. The One

Group's Jonathan Segal and Sam Goldfinger were victorious over Chef Driven

Group's Simon and Thor Oren in a nail biter.


Jimmy Carbone of Jimmy’s 43 flanked by Great Performances Mike Deuel and Matthew Riznyk

Noted Harlem restaurateur Melba Wil-son (R) and son enjoyed the festivities

Neil Leifer of Bottom LIne and Morgan Tucker of M.Tucker who co-sponsored the event


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try to address all the variables, and

you can't control everything. You're

hoping you get somebody to pat you

on the head with a little gold dust.

Cocktail menus have changed over the years. Is it still about a great mar-tini? A great Manhattan?Yeah, and that's also fundamental to

our long-standing positioning. We

watched the whole craft cocktail craze

come and go and come back again.

We find it kind of amusing at times.

There's a reason traditional drinks

have been around so long.

Certainly we tip our hat to the craft

cocktails that are oh-so-popular at the

moment. And we'll have a few of those

on our menu. But the simple truth is, if

you're looking to make money in this

business, developing cocktails with

six, seven, eight ingredients that take

five minutes to make, makes it very

difficult to do a volume business.

So, was food, when you began, an af-terthought, or a secondary piece of what you were doing?The thought about food was, get them

to drink more by giving them stuff

with salt. Or whatever will make their

palate desperate – the mentality that

you have with a cocktail, which is to

continue to serve the classics and the

basics.

Is that the same mentality and the same strategy you use as you ap-proach food? Or do you need to take a different approach to what you do with food?No. We actually try to balance the two.

We'll certainly keep the cocktails in

mind when we create the menu but

our staff is more than capable of dis-

cussing the food and offering cocktails

or wine to go with your choice of a

meal.

What about your approach to ven-dors? On the wine and spirit side, a

lot of these folks have been calling on you for years.We have terrific relationships with

all of them. It's very simple to have a

good relationship with vendors. Make

sure you pay what you owe. We have

great vendor relationships. They're

very supportive of us. We do a lot of

events together, which is great.

And so, what about the food side? Are you there yet?I'm afraid not to the same degree.

We're just not doing the same volume,

but we hope to. In food you do have

an opportunity to go to bid more of-

ten. You have a different slant. We

have our own little mini-Shake Shack

in the park next to the United Nations.

For example, there we have a real

strong relationship with Pat La Frieda,

who makes a very good burger and

also makes us custom hot dogs.

Tell me a little about how the Lexing-ton, the Falls, and the Gramercy deals

came to fruition. Well historically, I built the business,

as you know, brick by brick, dollar by

dollar, out of my own pocket. We got

to a nice place and had some really

terrific properties. We've got a won-

derful portfolio and try to accelerate

our growth, which is exactly what we

did this past summer. We also had a

couple of opportunities that helped,

like our restaurants. Gramercy Park, I

had my eye on for years. I kind of casu-

ally knew the owner. I called out of the

blue at the beginning of the year and

said, Hey, listen. Is your place for sale?

Fast forward about six months and he

wanted to make some adjustments to

his focus and get some money for the

house and go in another direction. So

we happened to be there and boom.

And I'm proud to say that it's already

rockin' and rollin'.

For the complete interview with addi-tional Q&A content with Mark Gros-sich, visit www.totalfood.com

Q&A from page 31

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CEO Jamie Reid of Ac-

cuSure has developed a

solution to take all the

headaches out of choos-

ing and renewing work-

man's compensation insurance, and

soon, many other kinds. With his com-

pany's new platform, the right agent

and the right insurance for your res-

taurant can be yours in literally about

24 hours, he says. Renewing will take

even less time.

“With our solution, restaurants are

able to choose among competing bids.

We create the platform for them to go

get quotes for their operation and

manage the process afterwards. It's re-

ally important for us to remain trans-

parent and neutral in the decision-

buying process, so we can be a source

to help you determine what your best

options are,” Reid explains.

Reid spent 15 years on the com-

mercial insurance side. “I had all the

different roles of insurance carriers

– claims, underwriting, risk control –

and in that experience I was exposed

to different agents across the country,”

he says. “A few years ago I decided to

become an agent. I thought, well, this

should be easy. But to land the first

business, I found out, not so much. I

was introduced to amazing people;

we'd have a great initial conversa-

tion. Then I would need to get five or

10 pieces of information from them

to start the process and here's where

it got dicey. Most businesses had no-

where to turn to get that information

easily, to fill out the simple application

to provide the data we needed to get

them a quote. I started thinking some-

body's got to create a simple way for

small businesses to collect and dis-

tribute that information,” he says.

So he went to work creating the

concept and launched AccuSure six

months ago. The company supports

all industries but focuses primarily on

foodservice.

“I started with restaurants because

they were getting hit pretty hard with

rate increases, back before 2008,” he

says. “After that, insurance started

coming down for everyone, but it

came down particularly well for res-

taurants because there was a lot of

competition in that space.

But the lower cost bottomed out in

2008. “And since then, there's been

a dramatic increase in workman's

comp,” he says. “Restaurants are feel-

ing the pain of the market cycle start-

ing to change. Costs are going up,

and couple that with the fact that the

process doesn't do anything to help

profitability, so they need to minimize

this to the greatest extent possible,” he

points out. “That's where we come in.”

It's as simple as going to the compa-

ny's Web site, www.get.accusure.com,

and following the green boxes to get

started. “It's pretty easy for any busi-

ness to create an account. You sim-

ply fill out what we call a 'request for

insurance,' which is our application

process,” Reid says. “The most com-

plicated piece they have to submit is

their federal employer ID number,

their tax ID. It's very straightforward

information.”

When restaurants get to the applica-

tion, they enter a word that describes

them (usually the word “restaurant”)

and AccuSure matches up the right

code. “They update how much payroll

is there. We ask a few specific ques-

tions about the restaurant industry;

with the goal to minimize the back-

and-forth it takes to get quotes for

agents. I like to equate it to TurboTax,”

says Reid.

But don't think that's the end of it

for AccuSure's involvement. “We're

available, as well, each time an ac-

count is created. We touch base with

the business; we have a sales team

that helps negotiate the whole pro-

cess. If key issues come up, we're there

to support them.”

Since the most difficult part of the

process often is pulling together all the

information required to get a quote,

AccuSure tries to make it as seamless

as possible.

“Businesses know, when workman's

comp comes up, they need to mini-

mize that cost. They're being solicited

by phone calls and emails and they're

AccuSure Brings Simplicity To Solving Workman’s Comp Puzzle For Tri-State Restaurateurs And Food Service Operators

// NEWS

One of the tasks many restaurant operators find onerous (and can't seem to find the time

to do) is deal with insurance, whether it's liability or property, casualty or workman's

comp. They've got to have it, but who has time, running a restaurant?

INSURANCE SOLUTIONS

“With our solution,

restaurants are able to

choose among competing

bids. We create the

platform for them to go get

quotes for their operation

and manage the process

afterwards."

CEO Jamie Reid of AccuSure has developed a solution to take all the headaches out of choosing and renewing workman's compensation in-surance, and soon, many other kinds.


trying to qualify who to work with and

at the end of the process, they decide

on one or two agents and begin email-

ing or hard copying all this informa-

tion,” he says.

Reid recalls one relatively sophisti-

cated buyer who actually was able to

pull the information together pretty

quickly. “I asked her, how do we stack

up against everyone else? And she

said her former agent gave her a form

to fill out that was 12 pages. “Others

she solicited, she wasn't even able to

get quotes from. She failed to engage

an agent, despite trying to screen on

the front end. She did a great job put-

ting together the information to hand

off to me. We accomplished it all with

about 10 emails back and forth, which

may sound like a lot, but in the past it

was 50 or 60 independent phone calls

moving the information around and at

the end, she still couldn't easily com-

pare quotes,” he says.

“That's what we do, we go out, and

we pre-qualify an agent. We set expec-

tations for how the agents correspond

with the business and when we tee up

an application, it's easy to complete

in five minutes. At the end of the pro-

cess, agents are required to upload

key data, so, at the end of the day, you

can look inside our app and see those

quotes, unbiased, compared side-by-

side, apples-to-apples. It streamlines

that whole process and puts it in one

nice, easy to use place for them to look

at,” Reid notes.

One recent client with $4 million in

payroll and three locations – a fairly

complex set-up – was able to finish

the whole process in seven minutes.

“She didn't need to do any back and

forth with the agent, and she received

a quote in less than 24 hours. So it's

pretty powerful. That application's

now saved for her, and we log her re-

newal into our calendar, so next year,

100 days out before it comes up, we

let her know her workman's comp is

coming up for renewal, would you like

quotes, here's your application from

last year, fill out any changes, and it's

back out to market in seconds, poten-

tially,” he says.

Reid says he decided to focus on

foodservice because it's an industry

where rates are now going up. “There's

a large appetite for restaurants, so any

one agent can only quote so many of

those companies. There might be 50

or 70 insurance companies filed to

provide insurance. It's really hard for a

company to figure out the best one on

its own without some technology that

can reach a greater part of that audi-

ence. That's where we come in.”

As for the agents, they're hand-

picked. “That's where my insurance

experience comes in handy. When

I was on the carrier side, I was ex-

posed to agencies nationwide,” he

says. “There are a lot of good agencies

out there. Insurance brokers are try-

ing to figure out how to get in front of

good businesses, as well. It's not easy

to make that introduction and it of-

ten falls short, just a warm hand-off.

There's still the process of extracting

that information, but we have a more

complete solution.”

Reid says restaurants are looking at

new ways of doing business these days

to maximize profits and minimize

staff work. “I saw the change in '08 and

'09. Everyone became much, much

leaner in those really tough years, and

no one's added back a ton of people.

They've figured out a way to do things

in a streamlined way. Fewer people are

taking on more and more roles in or-

ganizations so they need to be able to

leverage technology like this that can

make it simple, and trust the results

they're getting out of it,” he says. “Let's

face it. Time is money. Now it's all at

your fingertips. We're doing the leg-

work for them. They're busy running

a restaurant. They don't have the time

and resources to do this. They can feel

confident they made intelligent deci-

sions about this. At the end of the pro-

cess, they want to feel that what they

got is the best the market has to offer.

That's what we bring to the table.”

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The college's department of

food service administra-

tion has spent more than

65 years getting students

ready for the culinary and

hotel and restaurant management

worlds and hopes they will now return

for its special reunion honoring alumni

and its new facility.

The event, October 20 from 6 to

9 p.m., at the culinary dining room

in the Student Center Building, in-

vites students and alumni to tour the

multi-million dollar renovation of the

center, featuring the culinary labs. It

also hopes alumni will reconnect with

former classmates, current and retired

faculty members; network with fellow

professionals, and meet new students

and sample their culinary creations.

The Culinary Arts & Management

curriculum leads to careers, not only

in restaurants, but also in commercial,

on-site, and institutional establish-

ments. Graduates of the Culinary Arts

& Management curriculum initially

perform middle management posi-

tions, such as assistants to managers,

supervisors of food production and

service, caterers, stewards, banquet

managers, purchasing agents, chefs,

or bakers. With additional education

and/or experience, upward mobility is

unlimited.

Course work includes culinary

arts, business management, an ap-

proved work experience, and a basic

liberal arts core, the foundation of all

programs. Because of this liberal arts

foundation, Culinary Arts & Manage-

ment curriculum graduates are able to

transfer to four-year colleges. Transfer

agreements with several nearby col-

leges enable graduates to transfer with

full credit. Graduates transfer to bacca-

laureate programs in other parts of the

country.

WCC provides certification through

the ManageFirst Program of the Na-

tional Restaurant Association in

ServSafe and Safe Service of Alcohol.

Students in WCC's hotel and restau-

rant management courses learn how

to oversee housekeeping, office ad-

ministration, sales and marketing, and

grounds security and maintenance,

hiring and training staff and setting

work schedules.

Hospitality management schools

provide instruction appropriate for

students at all stages of a hospitality

career.

The event planning committee in-

cludes Georgianna Anderson ’92, Va-

lene Anglin ’00, Brittney Baeriswil ’10,

Carmen Carway ’88, Emmy Creskey

’81, Stacey Cohen ’95, Diane Lombardi

’75, Kathleen O’Keefe ’79, Juan Rosado

’14, Anna Young ’14, Professors Theresa

Cousins, Desi Colon, Phil McGrath,

Daryl Nosek, and Theresa Schlanger

and director of alumni relations, John

Fellas. RSVP at www.mysunywcc.org/

reunion.

Westchester Community College Set To Celebrate Expanded Teaching Facility And Host Culinary Program Reunion

// NEWS

Did Westchester Community College (WCC) prepare you for a career in foodservice? Or did

the college help you restart your career path on the road to culinary arts and management,

hotel and restaurant management, institutional foods, or foods and nutrition?

CULINARY PROGRAMS

The Culinary Arts

& Management

curriculum leads to

careers, not only in

restaurants, but also

in commercial, on-

site, and institutional

establishments.

Students in WCC's hotel and restaurant management courses learn how to oversee housekeeping, office administration, sales and marketing, and grounds security and maintenance, hiring and training staff and setting work schedules.


The Graduate Institute

(TGI) of Bethany, Conn.,

was founded in 1995 by

Dr. A. Harris “Bud” Stone,

who believed in develop-

ing a graduate experience that deviat-

ed from the traditional process of stu-

dents being fed information that they

then “regurgitated” back to teachers

on tests.

“He was tired of working in tra-

ditional institutions where content

trumped context,” says Andrew Sum-

ma, provost/chief academic adviser,

“where individuals sat in classes at

desks looking at the backs of the

heads of other students and taking

notes, with very little discussion, or

dialogue.”

TGI was licensed in 1999, and

opened for business in 2000. Its first

class graduated in 2002.

“Bud Stone's motivation for the

class was really limited to the sage on

the stage who was providing informa-

tion, with students seen as empty ves-

sels, recipients of transferred informa-

tion,” Summa says.

“He wanted to create instead a

model that included some didactic

lecture and at least 40% discussion.

So this whole model gave rise to the

notion that students were considered

colleagues, and that colleagues learn

in a cohort learning community that

usually numbers between 12 and 17,

so that there would be plenty of time

for discussion.”

With the exception of the MA in

Conscious Evolution, classes meet

once a month on the weekend. Week-

end sessions comprise a Friday eve-

ning, from 5 to 9 p.m., and Saturday,

from 9 a.m. to 5 p.m. In addition, cer-

tain programs require one week of

classes in the summer.

Colleagues can enter either the MA

program (baccalaureate degree re-

quired) or the certification process.

“It's very intense,” says Summa.

“Most of our courses are 50-60% an

expert talking, and 40-50%, a discus-

sion among colleagues and cohorts

that gives rise to individual learning.

We all make meaning individually of

what we hear, read, and see, and by

holding these discussions, as part of

the weekend, ideas can not only be

shared but allowed to incubate and

percolate in people's minds.”

Summa explains that Dr. Stone's

idea was to create a safe place, a haven

for people who had mutual sensibili-

ties. “He saw it as a place where peo-

ple who wanted to share their ideas

as adult learners were not confined

by the traditional trappings of higher

education.”

Journals are provided for note tak-

ing, “so the process can be manifested

as a reflection in the journal. There are

no constraints or, in effect, prerequi-

sites that TGI says you must have. It's

all adult learners,” he adds.

But the bottom line? “It's very

transformative. That's the mission.

To quote Oprah, a lot of ‘ah ha mo-

ments,'” he says. “Colleagues internal-

ize what they've learned and they have

the ability to write reflectively in their

journal and they share their internal-

ization of how the learning resonated

with themselves and other members

of the cohort.”

How does this apply to the foodser-

vice business?

“Given the esoteric nature of our

program titles – writing and oral tradi-

tion, consciousness studies, conflict

transformation, learning and think-

ing – these programs are not about

training people, but enabling each

individual to develop as a person, to

help them shape and transform their

world view. Certainly, the learning

and thinking piece, depending on the

experiences of the person in foodser-

vice, could be helpful, as well as find-

ing your leadership voice, and creat-

ing meaning as individuals and as a

society. Our courses apply to any field

of endeavor. And what you learn can

be applied to all aspects of your life

– professional, vocational, personal,

any part.”

Connecticut’s Graduate Institute Thinks Outside The Box With Innovative New Degree Programs

// NEWS

An educational program exists that teaches not only such things as consciousness

studies and organizational leadership, but how to define and assess your strengths,

then capitalize on them.

CULINARY EDUCATION

“He wanted to create instead

a model that included some

didactic lecture and at least

40% discussion. So this whole

model gave rise to the notion

that students were considered

colleagues, and that

colleagues learn in a cohort

learning community that

usually numbers between 12

and 17, so that there would be

plenty of time for discussion.”



http://issuu.com/action/openurl?url=http://www.learn.edu


Antico, CEO and founder

of the AllergyEats Food

Allergy Conference

for Restaurateurs and

Foodservice Profes-

sionals, has two sons of his own who

suffer from these sometimes fatal dis-

orders. “I remember one night taking

the boys out for dinner when my wife

and daughter were away. My wife usu-

ally takes care of these things. We went

to the few restaurants I knew about that

catered to those with food allergies, but

they all had long waits for a table so we

decided to move on. Two hours later,

the boys are screaming, they're hungry.

I finally got them egg-free pasta, but I

remember wishing there were a guide

for parents like me, to know where we

could take our kids who have to be

careful what they eat.”

As luck might have it, shortly after

he left his former job as a mutual fund

manager at Fidelity to purse this idea,

he played in a golf charity, co-spon-

sored by the Asthma and Allergy Foun-

dation of America. “I said, what do you

think of this idea?”

That was in 2008. In February of

2010, the website was launched.

“In the beginning it was purely a

website, a guide to food-allergy-friend-

ly restaurants,” says Antico. “The con-

ference came out of that. I spoke to a lot

of restaurants, who said, we'd love to

be more allergy-friendly but we don't

know how. A bell went off in my head.

I know the people in the food-allergy

community. I know some great doc-

tors and restaurateurs and experts in

various areas, and thought, why don't

I bring them all together. If there's a

need to be filled, why don't I do that?

We've established ourselves in the food

allergy community,” he says. “Now let's

let the restaurant community know

who we are.”

And so, the conference was born.

Antico describes the original website

as a forum for good food-allergy-friend-

ly restaurants, where people could rate

their experiences for the benefit of the

community. “People have to answer

three multiple choice questions and

we turn that into a numeric rating,” he

says. “The questions are based solely

on food allergy accommodations and

our algorithm quantifies how friendly

these restaurants are.”

As he introduced the idea to restau-

rants, many said they'd love to be more

food-allergy-sensitive but didn't know

how. “I'd built up this network of ex-

perts, and I thought, let me bring all

these people into one room and invite

the restaurateurs,” he says. “They'll

feel better, have greater profits, and our

kids will be able to eat in more restau-

rants. We all want our food-allergy kids

to be safer.”

Antico says restaurateurs knew it

was an important issue, but just didn't

know where to start. That's where his

conference comes in.

The third annual AllergyEats Food

Allergy Conference for Restaurateurs

and Foodservice Professionals will be

held this year Oct. 21 at the Radisson

Martinique on Broadway in Manhat-

tan, from 8 a.m. to 4 p.m.

“We'll have six panels, 14 actual ex-

pert speakers – experts, restaurateurs,

restaurant trainers, chefs who special-

ize in food allergy, college and univer-

sity foodservice workers, even a mom

talking about her own personal experi-

ence with this,” he says.

Attendees will learn what a food al-

lergy is, the best things restaurants can

do to get it right, and what the benefits

are. “We're really going to give a ton of

information,” Antico says. “You won't

be a food allergy expert after one day

but if you don't leave feeling this isn't

as scary as it seems, it's not rocket sci-

ence and I can make a lot of money

catering to a very loyal community -

if they don't leave knowing that, I've

failed. But we will provide everybody

with that.”

People who attend will learn what

diners with food allergies worry about

when they go to a restaurant, the pro-

cedures the good restaurants follow,

common substitutions for recipes that

are dairy-, nut- and gluten-free, and,

especially, why it makes enormous fi-

nancial sense. “It's the best return on

investment they'll ever see. You'll hear

how colleges and universities, who

serve kids with food allergies three

meals a day, seven days a week, for nine

months, do it. That's a much greater

proposition than someone coming in

once a week,” he says.

Antico says it just comes down to

commitment. “The investment is min-

imal, the results fantastic,” he says.

For more information visit: http://

www.allergyeats.com/conference/

Manhattan Food Allergy Conference Gives Metro NYC Food Service Community Opportunity To Update Crucial Strategy

// NEWS

More than 15 million people in the U.S. have food allergies. It didn't used to be something

people worried about. But with this many people at risk from the food that they eat, Paul

Antico saw it as a real opportunity for the foodservice industry.

FOOD SHOWS

“We'll have six panels,

14 actual expert

speakers – experts,

restaurateurs,

restaurant trainers,

chefs who specialize in

food allergy, college and

university foodservice

workers, even a mom

talking about her own

personal experience

with this,” he says.


http://issuu.com/action/openurl?url=http://www.allergyeats.com/conference


There will be Main

Stage Demonstrations,

Hands-on Savory, Pas-

try, and Mixology Work-

shops, Wine Tasting

Seminars, and Business Panels. The

common thread of this year’s pro-

gramming is sharing your voice by

“Cooking Honest: The Power of Au-

thenticity in the Kitchen.”

“We’ve reinvented the trade show,

shedding the traditional booths and

replacing them with more interac-

tive product experiences,” says An-

toinette Bruno, CEO and Editor-in-

Chief of StarChefs.com. “And we’re

excited to welcome everyone to the

Brooklyn Expo and to Greenpoint, a

neighborhood emerging as an incu-

bator for inventive young chefs and

artisans,” says Will Blunt, Managing

Editor of StarChefs.com

The gastronomic wunderkinds

and legends presenting on the Main

Stage include Joan Roca, Grant Ach-

atz, Dan Barber, Masaharu Morimo-

to, George Mendes, Michael White,

Enrique Olvera, Yoshihiro Narisawa,

and Will Goldfarb, among others.

There will be stellar savory work-

shops featuring Paul Liebrandt of

the Elm, Shaun Hergatt of Juni, Mike

Lata of The Ordinary, and Katie But-

ton of Cúrate.

Matt Lambert of Musket Room will

be employing a Winston CVap for his

“Conceptual Kiwi” workshop. And

Nick Elmi of Laurel will be using a

Unified Brands sous vide table for

his workshop “Exploring New Ter-

rine.”

A once in a lifetime pasta master

class will be given by Thomas Mc-

Naughton of flour + water, Alon Sha-

ya of Domenica, and Joe Cicala of Le

Virtù featuring Arcobaleno.

Pastry workshops will be helmed

by the likes of Meadowood’s Matt

Tinder and Dana Cree of Blackbird.

Black Seed Bagel will be using a Mar-

ra Forni oven to showcase their Mon-

treal bagel technique.

Shaking up DRINK@ICC are The

Bon Vivants Scott Baird and Josh

Harris, Jeff Bell of PDT, and Maxwell

Britten of Maison Premiere, to name

a few. Master Somm Fred Dexheimer

will emcee the raucous Somm Slam

and host a Nespresso professional

“coffee sommelier” workshop.

Alex Guarnaschelli and Norman

Van Aken will judge the 5th Annual

Vitamix Challenge - prizes include

The Ultimate Vitamix Package of

blenders! And among those taking

care of business (panels) will be Mar-

cus Samuelsson (The New Chef and a

Call to Community), Amanda Cohen

of Dirt Candy and Michael Lynn of

Cornell University (Should America

Ban Tipping?), Photographer Dan-

iel Krieger (No Filter: Shooting Food

Photography), Mark Stone of MM

Management (Turning a Restaurant

Profit), and Kevin Brown of Lettuce

Entertain You (How to Lead a Loyal

Kitchen Tribe).

Trend-setting chefs from across

the United States will showcase their

skills at EAT@ICC, including egg-

slut’s Alvin Cailin, Brian Dunsmoor

of Ladies’ Gunboat Society, and Fat

Ham’s Kevin Sbraga. No need to drive

cross country or jet round the globe.

From up-and-comers to luminaries,

StarChefs.com has already done the

legwork. EVERYONE will be in one

place, Cooking Honest at ICC 2014.

StarChefs.com Set for the 9th Annual International Chefs Congress in Brooklyn

// NEWS

At ICC 2014, attendees will join the quest for voice and vision. The three-day, industry-

only symposium will gather more than 100 of the world's most innovative chefs, pastry

chefs, bartenders, sommeliers, and other industry professionals to share their latest

techniques and concepts with their peers-all at the new Brooklyn Expo in Greenpoint,

October 26 to 28.

EVENTS

Experience this one of a kind culinary symposium that gathers more than 100 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers

“We’re excited to

welcome everyone to

the Brooklyn Expo

and to Greenpoint, a

neighborhood emerging

as an incubator for

inventive young chefs

and artisans,” says Will

Blunt, Managing Editor

of StarChefs.com.


http://issuu.com/action/openurl?url=http://www.jaderange.com


parked his cars outside in the weather

at his vast home; because inside the

garages his liquid investment rested.

And he would offer ladleful’s to any-

one who was interested in these black

barrels, stinking of brine and smoke.

I don’t remember the name of the

whisky, nor would it matter at this

point of the story. Just to illustrate

that the cooler weather, was pep-

pered by brown liquor, served with

gusto.

Barrell Bourbon is one such brand

that will remind you of the best things

in life. It is clearly something you

should put on your gift list right now.

Perhaps you should start today, be-

cause it might take some time to find

a bottle. I think DrinkupNY had some

at last glance. There are bottles avail-

able around the country, but once I

tell you more about my discovery, you

may have some problems sourcing it.

Such is the way with excellence.

The patient owners of Barrell have

such barrels. They are filled with their

version of the liquid gold. It shim-

mers in your glass and fills your belly

with warmth.

Get me a nice pastrami sandwich

from Eisenberg’s in New York and we

can begin because that is what Barrell

Bourbon needs. You need something

robust to go with bourbon that is un-

cut.

This is clearly bourbon for food! I’m

prepared to go out on a limb and say

that the first and the second bottlings

of Barrell Bourbon scream for the

sumptuous smoke of Eisenberg’s pas-

trami so that’s what I’m fixin’ to eat

with my bourbon.

Mustard, great rye bread from Pech-

ters, the perfectly brined meat- they

all say to me a lovely glass of Barrell

Bourbon.

But what about the bourbon? What

does this bourbon taste like?

Good question. Bottling 001 is a joy,

packed full of fire, street-cart roasted

nuts in caramel, sea salt and pencil

lead. There are stone fruits that reveal

themselves, but not preserves; in-

stead it’s got a tangy quality. I love the

lick of sea salt and the haze from the

wood that permeates the room. Is the

pastrami speaking to me in this tast-

ing? Sure it is, because brined foods

are brilliant with whiskey. The heat is

magnanimous in the first bottling of

Barrell Bourbon. You cannot escape

it. The combination of grains, a mash

of 70% corn, 25% rye and 5% malted

barley makes Barrell speak unfath-

omable languages. I thought Pappy

immediately, but I think this is bet-

ter somehow. Maybe this is because I

have a bottle of Pappy 15 downstairs,

but I’d rather drink the Barrell. There

is a quality level here that needs to be

discussed.

The Barrell version 002 is to my best

knowledge still available. There is a

bit less alcohol, but this is in no way

greasy kid stuff. It’s jam packed full of

wet stones, salt water taffy (in a very

good way) and quince paste. There is

imaginary cedar closet in your grand-

parent’s old house on the hill in every

sip. It’s drying on the palate and if

you hold a rocks glass of Barrell Bour-

bon 002 in your hand, it evolves into

a time machine from the past. 002

needs contemplation and definitely

food.

I have a bottle of bourbon next to me

that my late grandfather left in my

care. It’s from 1952. Old Forester, Bot-

tled in Bond, 100 Proof. They are two

very different liquors, but they come

rough hewn from similar dreams.

I would dare say, with alacrity but

Bobrow, from page 24

http://issuu.com/action/openurl?url=http://www.efficientrestaurant.com


without alarm that the Barrell Bour-

bon if discovered some sixty years

down the road, has all the stuffing

needed for long life in the bottle.

Which is too bad, because although

whiskey doesn’t get any better in the

bottle than in the cask, it does change

every time the cork is pulled out.

And that is what dreams are made of.

Don’t forget your pastrami sandwich!

If I were to make a cocktail with Bar-

rell Bourbon, I’d err to the side of

a gorgeous simple syrup of organi-

cally grown roses from Maine, lemon

juice that was grilled first, cooled and

juiced and then finished with the

amazing Curry Bitters from my friend

Bill York in New Mexico. I’d hit it with

a bit of exotic mint tea in the tip of my

hat to my mentor in all things literary,

Joy Stocke.

Bosporus River Fizz

Ingredients• 1.5 oz. Barrell Bourbon (002)

• 2 oz. grilled lemon juice- cut lem-

ons in half and grill until charred,

cool/juice

• 1 oz. Turkish mint tea – add mint

to hot tea and let steep for an

hour or so, cool

• 2 oz. rose syrup from Royal Rose

Simple Syrup in Maine

• 1 oz. Seltzer water. I used Moun-

tain Valley Sparkling Water from

Arkansas

• 3 drops Curry Bitters from Bitter

End in Santa Fe, NM

• Pinch of sea salt, like Maldon

• Sprig of spearmint

• Old Fashioned glass with one

large ice cube (2x2)

Preparation1. Prepare your lemonade with

the simple syrup of roses- it’s

ok if there are dark bits in there,

sweeten to taste

2. To a Boston Shaker, fill ¾ with ice

3. Add the grilled lemonade

4. Add the mint tea

5. Add the Barrell Bourbon

6. Cap and shake briskly to com-

bine

7. Pour over your hand cut rock of

ice

8. Add a splash of the sparkling wa-

ter

9. Add a tiny pinch of sea salt

10. Drip bitters over the top and

serve with a sprig of mint

11. Relaxation is at hand, no matter

what the season!

The Barrell version 002 is to my best knowledge still available. There is a bit less alcohol, but this is in no way greasy kid stuff. It’s jam packed full of wet stones, salt water taffy (in a very good way) and quince paste.

http://issuu.com/action/openurl?url=http://www.brickovensforsale.com


Pic will be opening a Man-

hattan outpost of her Pa-

risian restaurant La Dame

de Pic on Madison Avenue.

La Dame de Pic is built on

the gastronomic principle of scents,

aromas and the culinary “perfume” of

foods.

Like the flagship Parisian restaurant,

diners can expect dishes that are clas-

sically French, with ingredients like

oysters, rabbit, cinnamon leaf from Re-

union Island and Tahitian vanilla.

She plans to open a cafe on the

ground floor of 510 Madison Avenue

(at 53rd Street) that will be a branch

of Metcafé, in Monaco. This will be a

more formal restaurant, “relaxed yet

elegant,” on the second floor, with

echoes of her Paris restaurant, La Dame

de Pic," according to a statement from

her husband, David Sinapian.

Pic will be opening a more casual

cafe on the ground floor of 510 Madi-

son Avenue at 53rd Street called Met-

cafe. The more formal dining concept

will be housed on the second floor.

Pic also has a restaurant in Lausanne,

Switzerland. But it’s for La Maison Pic,

in Valence, south of Lyon, that Pic has

obtained the coveted three Michelin

stars and gained the respect of her pre-

dominantly male peers.

Maison Pic, her family’s restaurant

and country inn in Valence, France,

south of Lyon, first won three Michelin

stars in 1934. Ms. Pic took over the

kitchen in 1997, after the rating had

dropped to two stars. The restaurant —

now run by Ms. Pic and her husband —

regained its third star in 2007.

Anne-Sophie Pic is the daughter of

chef Jacques Pic, and grew up at her

family's restaurant, Maison Pic. Her

grandfather, Andre Pic, was also a chef,

who was particularly known for a cray-

fish gratin dish, and who first gained

the restaurant three Michelin stars in

1934. However she initially decided

not to follow in their footsteps, and

instead travelled overseas to train in

management. She worked in Japan and

the United States as an intern for vari-

ous companies, including Cartier and

Moët & Chandon, but found herself

drawn back to the restaurant for her

"passion."

In 2011, Pic was named Best Female

Chef by organizers of The World’s 50

Best Restaurants.

France's Top Female Chef Set Top Open Pair Of New York Eateries

// NEWS

Diners can expect classically French dishes at Michelin starred

Anne-Sophie Pic’s two new outposts. The only woman in France to

hold three Michelin stars, chef Anne-Sophie Pic has announced

plans to open two dining concepts in New York next year.

CHEFS

http://issuu.com/action/openurl?url=http://www.ruggieroseafood.com


In this moderator-led discussion,

Ms. Stewart will share lessons

from her rise to the top, and of-

fer advice for business owners

and industry professionals in

the challenges of building a brand and

a business in today’s competitive mar-

ketplace. Ms. Stewart will also discuss

the latest cookbook from the editors of

Martha Stewart Living, ONE POT: 120+

Easy Meals from Your Skillet, Slow Cook-

er, Stockpot, and More, a collection of

comforting weeknight favorites featur-

ing recipes that call for just one dish.

Tri-State Food Expo is the regional

tradeshow for restaurant, retail, and

foodservice professionals. The event

serves qualified buyers and industry

professionals in the NY, NJ & CT area.

The trade show is produced by Diver-

sified Communications, and is in part-

nership with the New Jersey Restaurant

Association (NJRA), an association rep-

resenting more than 23,000 eating and

drinking establishments in the Garden

State of New Jersey. Exhibitors include

food, beverage, and equipment manu-

facturers, manufacturing agents and

suppliers, food and beverage and equip-

ment distributors, dealers, brokers, and

traders.

Stewart's presentation will highlight a

full slate of events at the annual Tri-State

Food Expo slated for October 27 - 28 in

Secaucus, NJ.

Martha Stewart Set to Keynote at 2014 Tri-State Food Expo in Jersey

// NEWS

Tri-State Food Expo announced late last month that Martha

Stewart, founder of Martha Stewart Living Omnimedia, Inc. and

Emmy Award-winning television show host, entrepreneur, and

best-selling author, will be the feature of the Keynote Session at the

second edition of the regional restaurant, foodservice, and retail

trade event on October 28, 2014 at the Meadowlands Exposition

Center at Harmon Meadows in Secaucus, NJ.

FOOD SHOWS

Ms. Stewart will also discuss the latest cookbook from the editors of Martha Stewart Living, ONE POT: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More

http://issuu.com/action/openurl?url=http://www.wellsbloomfield.com


"I thought it was im-

portant to show them

that printing doesn't

have to be an ink

smudged industry.

Our goal is to leave the planet in

a better place,” says the president

and founder of Cox Printers, a full-

service printing company in Linden,

N.J., that just happens to be one of

the greenest businesses around.

“It all started when we were in a

different location and I wanted to

add solar panels to our roof. But I

didn't own the building so I couldn't

do anything about it. Then I bought

this building six years ago, and knew

I was going to be able to start fulfill-

ing some of my vision of becoming a

very green company,” he says.

The company actually began in

1907 when it was founded by Thomas

H. Cox and son. In 1984 the Kaufman

family bought it from the 3rd genera-

tion of the Cox family.

Kaufman says he always planned

to run a high-quality printing busi-

ness but what was almost as impor-

tant to him was doing it in a sustain-

able, eco-friendly way, a trend that

has caught on rapidly in foodservice.

“I initially wanted to differentiate

my company from the competition.

At the time, everybody was talk-

ing green, but it was mostly 'green-

washing.' Everybody talks it but very

few people walk it. That's not my

personality. If I tell you I'm going to

do something, I'm going to do it. So

we really wanted to walk that path,”

he says. “We became very green, and

were recognized by other similar-

thinking companies and people for

our achievements. If a company is

trying to decide who to use for their

printing needs why not use a com-

pany whose presses are partially

powered by his own solar system and

wind turbines on the roof.

Kaufman’s commitment to green-

ness has struck a chord with many

tri-state food service operators. The

company prints menus for, award

winning Neuman's Catering, out of

New York, which is also very green.

“We do printing and their promo-

tional materials,” he says. “We share

Neuman’s commitment to being

green and their commitment to ex-

cellence.

“Being green doesn't allow me to

charge more, but it lowers my costs

in many cases because we are pro-

ducing our own electric. As long as

the sun keeps shining and the wind

keeps blowing, we are getting the

payback.”

Cox’s green strategy has evolved

into a comprehensive agenda that

has been lauded by many of the

firm’s foodservice costumers. “In-

side the building, we retrofitted and

swapped out over 150 fluorescent

light fixtures for high-energy. We

also recycle our paper and actually

track how many trees we save. All our

wood skids and pallets are ground

into industrial grade mulch with a

goal of zeroing out our landfill. We

even purchase carbon credits for all

of our UPS shipments.

The Cox team has also committed

itself to a common sense agenda. “If

you're not in the warehouse, turn the

lights off. It's a simple thing but we

do it and you would be amazed at

how much it saves. We recycle even

our hand towels because they're

clean and can easily be recycled. We

also have worked diligently to mini-

mize what we put in our garbage

bin.”

Kaufman's two small wind tur-

bines partially power his graphics’

department. “We consume a fair

amount of electricity. The wind is

blowing in Linden, but it's not the

beach, where it's constantly windy.

Garden State Printer Sets Standard For Green Menu Printing

// NEWS

Mike Kaufman decided to go green for two very specific reasons: his young daughters.

GREEN SOLUTIONS

“We became very green,

and were recognized by

other similar-thinking

companies and people

for our achievements. If

a company is trying to

decide who to use for their

printing needs why not use

a company whose presses

are partially powered by

his own solar system and

wind turbines on the roof.


But the wind is blowing here, and

whatever it produces, why not cap-

ture it,” he says.

Many of the firm’s food service cus-

tomers are intrigued by Kaufman’s

recently installed roof garden. “The

weight of the plants was a big con-

cern. Rather than have a big solid

square, we outlined a little patio

area, lined with succulent rooftop

plants, and added annuals and flow-

ers, and bees. My bees love the plants

and flowers. I know that many chefs

are now harvesting their own honey.”

The reason for the bees is a little

different, but no less green. “Honey

bees are dying. It's a serious issue,

and I found a company: Bee Bold

Apiaries that's doing beekeeping for

people so I reached out to them,”

he says. “I decided to try it, and the

truth is, I love my bees. They're awe-

some.”

Kaufman says recycling and go-

ing green is, indeed, a major trend

throughout the food industry. “Espe-

cially in the paper and plastic busi-

ness, with all the packaging that goes

along with foodservice,” he says.

“You can't ever be too green.”

The company has had more than

a little acknowledgment for its green

agenda. “We won the Garden State

Greenfest award for being a green

business in New Jersey,” he says.

“New York Reporter magazine recog-

nized us as being the greenest busi-

ness in the New York area. Cox Print-

ers is infact a finalist for a “green”

contest for the NJBIZ sponsored

manufacturer of the year awards.

With the Cox focus on the needs

of their foodservice customers they

have taken a unique approach to the

actual sourcing of paper on which

menus are printed. “We simply will

not use what he calls “virgin paper”

out of Southeast Asia. “They're cut-

ting down all the forests, there,” he

says. “If you can't afford the extra

$100 we charge for this, I'll pay it. I

want to use reforested paper. There's

more trees grown today in this coun-

try than 10 years ago and100 years

ago.”

Like what a vegetable farmer does

we are constantly growing and reuti-

lizing the resources. We're support-

ing a whole recycling industry, grow-

ing, cutting, growing, cutting. If we

don't use reforested paper, we're go-

ing to kill an industry and those land-

owners are going to put a Walmart up

there, knock it down, put some con-

crete in, build condos. If landown-

ers can't make money reforesting,

they'll just knock the trees down and

get paid for something else. I'm just

one small company but if there were

5,000 other small companies out

there like me, can you imagine the

results,” Kaufman added.

It’s Kaufman and his Cox team’s

passion that has made his firm a pri-

ority resource for food service opera-

tors that seek a truly green resource.

Look for us at Cox Printers.com.

http://issuu.com/action/openurl?url=http://www.coxprinters.com


If you're Glenn Therrien, it's

a way to pay back his fellow

soldiers and provide a valu-

able service to those in need.

Therrien, president and

CEO of Kitchen Corps, is a certified

Service Disabled Veteran Owned

Small Business (SDVOSB) that pro-

vides temporary kitchens to clients

that are unable to use their current

kitchen facility due to renovations,

construction, disasters, events, or

even remote areas for the military.

“I retired from the US Navy after

21 years as a Warrant Officer. While

I was in the Navy I learned the logis-

tics of foodservice and mass feed-

ing while stationed on US carriers

throughout the fleet,” he says. “I

took the knowledge from my mili-

tary experience and used it to build

this company and support those

who need our services.”

Therrien, a disabled American

vet, used his benefits to assist with

his business, providing full-service

industrial kitchens anywhere in the

U.S. and Canada. “The military men

and women who are on active duty

now, they're performing duties that

allow all Americans the opportuni-

ties we enjoy every day,” he says. A

Seabee moto Glenn has taken with

him from the military and uses ev-

ery day with his company is, “The

difficult we do right away, the im-

possible takes a bit longer.”

Therrien provides mobile tem-

porary kitchens in two categories,

those that are pre-planned such as

renovation and construction proj-

ects and those needed in disaster or

emergency situations.

With the preplanned, we like to

make a site visit to discuss the cli-

ent’s options. After gaining all the

pertinent information we make our

recommendations for the equip-

ment needed and the placement of

the facility. It’s relatively easy. But

during a disaster, our emergency

units move within 24 hours of ini-

tial contact. We try to get all the

planning done while the temporary

kitchen unit is moving. We have

a team travel to the location and

that's where the impossible comes

in. When you're in emergency mode,

things seem to move faster.”

The company now has 50 plus

units available to move from proj-

ect to project to serve as temporary

kitchens wherever they're needed

– construction sites, disaster sites,

hospitals, colleges, business loca-

tions, and much more.

Therrien recalls one assignment:

a college whose kitchen experi-

enced a catastrophic fire. “We had

a temporary kitchen that consists of

five units that we customized into

Retired Navy Officer Starts Temporary Kitchen Company To Support Military & Others In Need

// NEWS

What do the military and foodservice have to do with each other?

MOBILE KITCHENS

Kitchen Corps is a Small Disabled Veteran Owned Business founded in 1997 that is expert at providing mobile kitchens, temporary kitchens, modular kitchens, and kitchen trailers to correctional facilities, prisons, universities, colleges, hospitals, nursing homes, and military bases facing construction, renovation, or disaster relief.

“We had all five units

from Arizona on location

by Monday morning. We

put them together in the

middle of winter which

required removal of

two feet of snow prior to

setup! By that Friday, the

kitchen was put together,

with all the utilities,

decks, and ramps to feed

the students when they

arrived back Monday.”



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The company, who was the

first to process fresh, fro-

zen, locally-caught cala-

mari, now stocks millions

of pounds of the seafood

at all times, according to James Magee,

national director of sales and market-

ing.

Brothers Andrew and Francesco Rug-

giero came to this country from a small

fishing village in Italy for a better life for

their families, he says. “They opened a

New York City retail fish market that

became much larger in 1971 when

Francesco’s son, Rocco, our current

president, joined the family business.

Rocco revolutionized the Northeast

domestic squid processing industry by

cleaning the unused locally-caught Lo-

ligo Pealei species of calamari, what's

considered the best-tasting squid. He

helped design state-of-the-art squid-

cleaning machinery that could clean

domestic-caught calamari quickly and

inexpensively, making it competitive

with hand-prepared imports. By doing

this, he changed the way that calamari

is cleaned until this day,” says Magee.

As the business grew and became

more successful, it expanded into the

wholesale end and began selling to res-

taurants in New York City and to other

various establishments, Magee notes.

“Rocco, who joined the business in the

early 1970’s, was the one who realized

that there was demand for fresh cala-

mari, especially the domestic species,

Loligo Pealei,” says.

The first Ruggiero Seafood process-

ing plant opened in 1981. “Since that

time, Ruggiero Seafood has become

one of the largest importers of fresh

frozen calamari in the United States,”

says Magee.

In addition to processing and im-

porting calamari, the company devel-

oped Fisherman’s Pride, its original

flagship brand. “We now have so many

species and origins from around the

world we have to distinguish them by

color codes,” he says. “We have Fisher-

man’s Pride Platinum Label® USA/East

Coast, Fisherman’s Pride Silver Label®

USA/West Coast, Fisherman’s Pride

Red Label® Thailand, Fisherman’s

Pride Blue Label® China, Fisherman’s

Pride Gold Label® Thailand, Fisher-

man’s Pride Purple Label® India, Fish-

erman’s Pride Green Label® Peru, and

Fisherman’s Pride Black Label® Korea/

Japan.”

Magee says the company is proud of

its history, especially of being the first

to process and pack the Northeast do-

mestic species of Loligo Pealei. “Our

Fisherman’s Pride® label has become

the standard against which all other

brands are judged,” he says. “With over

half a billion pounds sold to date and

over three million pounds in inventory

at all times, we can offer the largest va-

riety of calamari anywhere.”

The seafood is stored at Garden State

Cold Storage, a freezer storage compa-

ny, in Newark, N.J., along with facilities

in Miami, Fla. and Los Angeles, Calif.,

and the company is currently working

on a West Coast office. “Most compa-

nies don’t have the storage capacity

that we have, requiring them to store

their products at outside freezer com-

panies,” Magee points out. “We have

three million cubic feet and over 11,000

pallet positions in this location, which

allows us to keep all of our products

in one place, strategically located one

mile from Port Newark, Newark Inter-

national Airport, and all major high-

ways.

In addition, its location in Newark

gives the company the ability to be

near the Port of Elizabeth. “This gives

us the advantage of receiving our prod-

uct quickly from the container ship,

and inventoried more quickly, so we

can have it shipped to our customers

within hours of receiving it,” notes Ma-

gee.

But calamari is not all Ruggiero has

to offer. It also provides different types

of seafood from all over the world in-

New Jersey Firm Boasts Tradition Of Highest Quality Seafood Offerings

// NEWS

When people hear the word “calamari,” they generally think of the tasty french-fried

rings at a fine restaurant. But not too many think much beyond that, to where this

delicious seafood comes from. That's where Ruggiero Seafood, Inc. comes in.

SEAFOOD SOLUTIONS

As the business grew and became more successful, it expanded into the wholesale end and began selling to restaurants in New York City and to other various establish-ments, Magee notes. “Rocco, who joined the business in the early 1970’s, was the one who realized that there was demand for fresh calamari, especially the domestic spe-cies, Loligo Pealei,” says.


cluding breaded calamari; mussels

from Chile; clams from China and Viet-

nam; flounder, tilapia, Swai fillet, fresh

gourmet seafood salads, scallops, and

conch.

“We are an international company

selling our cleaned products to the

USA, Canada, South America, and the

Caribbean islands. We also sell whole

unclean products to Europe and Asia

for further processing. We are located

in Newark but recently opened our

southeast region office in Boca Raton,

Fla. Doing this allows our customers

faster access to our inventory and less

time for the products to travel across

the country on trucks,” Magee says, “so

they're as fresh as they can be and al-

ways available.”

Another benefit? “As a family-run

company, we can make decisions

much more quickly to get product to

market, so our customers are happy

and content,” he says.

Ruggiero Seafood has a direct sales

force that allows reps to work one-on-

one with its customers' sales force. “By

doing this, we help educate the sales

reps, and grow the customers’ business

by helping them sell more,” he adds.

Recently, the company decided to

make the Fisherman’s Pride Calamari

products come in at 100% net de-

frosted weight. “Most companies pack

product 100% net weight, which will

defrost 8-12% short. What this means

is that, when the operator slacks out

our product, they will get a full 2.5 lbs.

of product from a 2.5 lb. package. Our

products are vacuum-packed to pro-

tect the product during freezer storage,

and we have removed the plastic trays

to create a more Eco-friendly product.”

Ruggiero has also started to pack

several of its products in 8-oz. portion

sizes to help chefs control food cost.

What's ahead? “We are focusing

more and more on the retail side of

the business and the portion- packed

product for the chef. As more and more

people are enjoying calamari when

out, we are continually asked to create

fryer- and oven-ready products for su-

permarket chains, as well.

“We are always looking to source

new items, especially in today’s world

of 'meat replacement,'” says Magee.

“We're looking at different types of ov-

en-ready items, such as Panko Breaded

Calamari fries (similar in looks to fish

sticks); frozen precooked items, such

as seafood mixes; calamari in sauce,

things that a consumer can take from

the freezer and have on the table in just

minutes. Our purchasing team is al-

ways looking for items that we can add

to our portfolio that end users need.

We have the ability to source all these

items for them,” says Magee.

To contact Ruggiero, call 1-866-CAL-

AMARI. “We'll set up a meeting where

we come in and show the full line of

products and do a side-by-side cut-

ting,” he says. “We ask all foodservice

and restaurants to contact us to put

your current calamari brand to the

test.”

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on top of things. It's really important

to get something coated on that lamp

in case you hit it, or moisture builds

up, protecting them from any kind of

intrusion,” she explains.

Shat-R-Shield heat lamp bulbs can

be used on a buffet, carving station,

or in a holding area, where plates pass

through an open area, or in the kitch-

en, to keep food hot. “Food needs to

be maintained at 140 degrees or more,

once it's prepared, so that lamp will

provide enough heat to hold the food

at the right temperature. Food safety

is very important,” Yost points out.

The heat lamp bulbs are also used

in the hospitality industry, for events,

whether stationary in a restaurant or

mobile, like caterers moving food in

and out of various venues, she adds.

But they're about more than heat

and light, says Yost. They meet all gov-

ernment mandates.

“All these applications are being

driven by the codes. You have certifi-

cations you must meet. The Food and

Drug Administration is the body that

governs foodservice, but you still need

Underwriters Laboratories (UL) ap-

proval and sometimes other certifica-

tions. Users have to really be looking

at the components in everyday opera-

tions that will keep them in compli-

ance with government mandates,”

she says. “We're constantly watch-

ing those mandates to make sure our

products stay within those restrictions

so we can keep our customers' light-

ing applications within the guidelines.

If a restaurant has an inspection, we

guarantee all lights will be compliant.”

Recently the company moved into

outdoor lighting, with LEDs leading

the way. “There are not a lot of man-

dates yet requiring LED lamps to be

coated yet; its just safer,” Yost says.

“Having plastic from a lamp fall into

food is just as dangerous as glass.

With our safety coated LED lamps you

know you are protected.”

Shat-R-Shield’s coated LEDs not

only contain all fragments if it’s broken

but the coating makes them water-

proof as well. “Whether it's landscape

lighting or just flushing the walls with

light, LEDs have very detailed com-

ponentry inside,” she says. “They're

all designed to have their own driv-

ers or ballast that lights up the bulb,

all housed in that one unit. Any kind

of moisture will corrode the electron-

ics and the LEDs will go out. If you're

spending lots of money on new high-

energy lighting, you don't want to pay

$40 for a light bulb that only lasts two

months, especially when that could

have been prevented with our safety-

coated LED lamps. Outside lighting is

very susceptible to moisture. You're

going to want to protect that invest-

ment.”

But overriding all of that is the safety

factor. “The number one concern of

any restaurant outside safety is what

it will cost them in lost time and lost

product if glass shatters near food. If

you have a lamp or light bulb that's

not coated and it were to break, de-

pending on where it's located, a lot of

that product has to be thrown away

because you have no idea where any

of that glass or phosphorus or any-

thing inside that light bulb went. You

always have the chance that a worker

might be hurt cleaning it up, and

there's also the maintenance side of

having to clean it up, then someone

coming back in to relamp everything

and get started all over. Your biggest

investment is lost product, lost time,”

Yost notes.

Having these types of products

provides the reassurance that any-

thing like this is not going to happen.

“There's total protection there. Safety

is number one but time and money

are right behind it. We help restau-

rants avoid all of that, contributing to

the bottom line.”

Shat-R-Shield, from page 27

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One commonly used

method in the cyber-

attack toolbox is email

phishing where the at-

tacker attempts to ac-

quire sensitive information such as

user names, passwords, and credit card

details by masquerading as a trust-

worthy entity. The recent Target data

breach has been linked to this type of

breach method.

Typically, emails that appear to be from

popular social websites, auction sites,

banks, online payment processors or

IT administrators are commonly used

to lure an individual into opening the

email and clicking on embedded links

that are infected with malware. In fact,

email phishing is one of the most com-

mon forms of attack since most of us

depend upon and use email daily, ei-

ther at your office or at home.

Restaurant owners and managers are

always on the go, sometimes manag-

ing multiple locations and rely on their

smartphone for business. Masked as

coming from institutions, vendors or

people you trust, the new frontier of

phishing is scams targeting mobile

apps.

In recently cited studies, an explosion

of fake notifications are imitating mes-

sages from mobile applications we use

and trust every day. Specifically target-

ing smartphone and tablet users, these

phishing attacks leverage cross-plat-

form mobile apps to spread the great-

est destruction. The rising popularity

of mobile devices means that phishing

attacks aimed at stealing Apple IDs are

becoming more frequent. Through the

first quarter of 2014, Apple ranked 17th

among the organizations most often

attacked by phishers.

The Cost of Phishing For financial services companies, the

fraudulent collection of personal cus-

tomer information can result in loss

of consumer or client confidence in a

brand. This is but one of the great risks

of identity theft that costs the financial

industry billions of dollars each year.

Gartner Group estimates that theft

through phishing activities costs U.S.

banks and credit card issuers an esti-

mated $2.8 billion annually, and be-

tween $61 million per year to $3 billion

per year in direct losses to victims in

the U.S.

How to Prevent a Phishing Attack

Unfortunately, there is no silver bullet

that can be fired to stop these attacks.

However, there are several steps and

guidelines to follow and practice which

will mitigate risks and the potential im-

pact they may cause within an organi-

zation.

Be Suspicious of emails that contain the following: Grammar and/or spelling mis-

takes within the company head-

er, email address or the message.

Generic salutations. Requests from a financial institution

for your password, personal informa-

tion, credit card information or other

actions like a wire transfer. If you have

doubts, you should call the company

or their customer service department

to verify that the email is legitimate.

Suspicious attachments, espe-

cially from someone with whom

you're not familiar. If you receive an

email from a trusted friend or col-

league, call or text them to ensure

that the attachments are legitimate.

Suspicious LinksIf emails contain links that might be

doubtful - DON'T CLICK ON THEM!

They could be malicious and lead to

an infection of your computer. Follow

the guidelines above, and if you are not

sure or require additional assistance,

please forward the email to your com-

pany's IT Security Team.

Common SenseFinally, the best tool you can use to

avoid an email phishing attack is com-

mon sense. If an email seems suspi-

cious or too good to be true, feel free to

hit the delete button.

Robert Fiorito, serves as Vice President,

HUB International Northeast., where

he specializes in providing insurance

brokerage services to the restaurant in-

dustry. As a 20-year veteran and former

restaurateur himself, Bob has worked

with a wide array of restaurant and

food service businesses, ranging from

fast-food chains to upscale, “white

tablecloth" dining establishments. For

more information, please visit www.

hubfiorito.com

Your Restaurant is a Target: Email Phishing Cyber Attacks Go Mobile

// INSURANCE FIORITO ON INSURANCE

As we have recently seen, today's cyber criminals have become very sophisticated in their

attacks on companies in all industries, restaurant and food service included.

Bob Fiorito,Vice President of Business Development at Hub International

[email protected]

In recently cited studies, an

explosion of fake notifications

are imitating messages

from mobile applications

we use and trust every

day. Specifically targeting

smartphone and tablet

users, these phishing attacks

leverage cross-platform

mobile apps to spread the

greatest destruction.


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Veronica joined C-CAP when

she was a junior attending

Port Richmond High School

in Staten Island. With the

support and encouragement from her

high school culinary arts teacher James

Ryan, Veronica entered the C-CAP NY

Cooking Competition for Scholarships

as a senior and was awarded a $20,000

scholarship to attend City Tech-CUNY.

She is the first generation of her family

to attend college.

Veronica thought her interest and skill

lay in the savory side of the kitchen,

but when she accepted a pastry intern-

ship at Craft Steak through C-CAP’s Job

Training and Internship program, she

discovered her true medium in pastry.

C-CAP connected Veronica to her next

job as a Pastry Cook at Marc Forgione,

beginning the journey that led to her

current role as Pastry Chef of the same

kitchen. In the interim, Veronica worked

in the pastry kitchens of American Cut,

and Locanda Verde under Pastry Chef

Karen Demasco.

What are your responsibilities as Pas-try Chef at Marc Forgione?I oversee the menu change and ideas,

inventory and food cost, hiring staff,

production and plating service, creating

better working environment between

FOH and BOH, and purchasing fresh

Veronica Rivera, Pastry Chef at Marc Forgione in Tribeca

// C-CAP TRADE TALK

Joyce Appelman, New York, NY

j oyceappe lman@gma i l .com

WITH JOYCE APPELMAN

Veronica Rivera is 23 years old and making a splash on the New York pastry scene as the Pastry

Chef at the highly praised Marc Forgione restaurant in Tribeca.

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Veronica Rivera is 23 years old and making a splash on the New York pastry scene as the Pastry Chef at the highly praised Marc Forgione restaurant in Tribeca.

ingredients from markets to supply the

kitchen.

What inspired you to pursue cooking professionally? My family, like many others, comes to-

gether with food. It was always a way

to get us all together to talk, laugh, and

smile. Now I have the pleasure of seeing

others experience the same.

How did C-CAP shape your career? My internship at C-CAP completely

changed my career. I initially wanted to

cook savory; pastry was not my strong

suit. Knowing this, C-CAP enrolled me

in a pastry internship, which changed

my mind and my life. Then C-CAP con-

nected me with Marc Forgione. That op-

portunity jump started my career and

has gotten me to where I am today.

Who is your culinary idol and why? Karen Demasco, former Pastry Chef at

Locanda Verde. She is everything a pas-

try chef should be. Her knowledge and

work ethic is truly inspiring. She has

really given me so much insight in this

industry. I look up to her.

What’s the one ingredient you couldn’t

live without? Vanilla. Vanilla definitely puts an extra

pop in every dessert you make. It is the

salt of the pastry world.

Is there an ingredient that you feel is particularly underappreciated or un-derutilized? Cardamom. Cardamom to me is one of

those spices that does not get used as of-

ten as it should.

What are your most essential kitchen tools? A bowl scraper and an offset spatula are

my trusty sidekicks.

What is your favorite piece of culinary equipment? Immersion Circulator. The possibilities

are endless with one of these bad boys.

If your cooking style were a film, what would be the tag line? KEEP IT FRESH. And there is no bet-

ter way of keeping it fresh than using

fresh ingredients. Every Wednesday and

Saturday you can find me at the Union

Square Market gathering ingredients for

work. It truly makes you appreciate your

product more.

What does success look like to you? Success to me is when you start to in-

fluence and change the lives of others.

When you become a mentor and a rea-

son for someone else’s success. There’s

no better feeling than that.

What advice would you give your younger self if you could go back in time? Write down everything! Even if you

think it is not important. There are

times I wish I did and to this day I try to

remember specific recipes, ingredient

names, brands, etc. that were shared

with me.

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like beer, sausage and football?”

Ditch Plains West Village, New York“We have some new pitchers we're

offering that are great for football such

as Pacifico Pilsner, Brooklyn Okto-

berfest, and Captain Lawrence IPA.

We also have great items like deviled

eggs with fried shrimp now and wings

that come in (buffalo, bbq or sambal)

style.”

Duke’s Original Roadhouse, New York

“We offer $10 Pitchers & $25 Beer

towers during EVERY NCAA & NFL

game. Also – on Sundays we do an in

store Pick em for anyone who comes

to the 1pm & 4:30 games. Each week

we collect the sheets then at the end of

the season – we draw for a grand prize

winner who will get a BBQ & BEERS

party for 10 at Dukes!”

NYSRA, from page 22

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But those with WineRacks

by Marcus had virtually

no damage because these

racks are made to resist the

kind of violent shaking and crashing

of the earth that happens frequently

in California.

Napa Valley’s wine industry suf-

fered $80.3 million in damage from

the 6.0-magnitude earthquake last

month, according to CBS in San

Francisco. The New York Times says

the damage may be closer to $1 bil-

lion.

But restaurants with WineRacks by

Marcus had minimal to no damage.

California based WineRacks by Mar-

cus has built a reputation at many of

the nation's most talked-about res-

taurant, hotel and casino properties

as an innovator in the high volume

storage of wine.

The Marcus Racks® are furnished

with feet to protect flooring. Bottles

are placed horizontally on the wine

racks, and shelves are available for

375 ml half bottles, 750 ml full bot-

tles, 1.5 L magnums (and larger) and

for wooden boxes.

For large-bottomed bottles of cham-

pagne and sparkling wines Mar-

cus offers a champagne shelf. The

shelves are available in single,double

and triple bottle depths. Many of

WineRacks' top customers specify

the line when esthetics are important

because the aluminum rivets permit

the whole shelf to be color anodized

in the manufacturing process.

But perhaps the most outstanding

part of the company's storage sys-

tems is that they cradle each bottle

on both sides. Why? Because that's

what protects wine in an earthquake.

Because the bottles do not touch

each other, they are spared the glass-

against-glass shock, and because

they are cradled, they do not fall out

open sides, as is common with "X"

style storage.

“We lost absolutely no wine,” says

chef Sean O'Toole of Torc in Napa.

“We didn't have the racks bolted to

the wall, as Marcus suggests, which

made them kind of fluid. But with

all the movement, all that happened

was it just jogged the racks and tilted

them, but they absorbed the shock.”

O'Toole, whose restaurant, contem-

porary American cuisine focused on

international foods, has only been

open 10 months. “I would buy those

racks again in a minute,” he says. “I

spent some time in Las Vegas, where

they're pretty common. Opening my

own restaurant I remember them

being really sleek and clean-looking

but also very functional. I wanted

them for Torc.”

Golden State restaurateur Giovanni

Scala noted: “The racks were SOL-

ID. Nothing came out of the shelf.

We lost no wine. We've had the

MARCUS racks at least 10 years and

Wineracks By Marcus Enables Napa Foodservice Wine Inventories To Withstand Impact Of EarthquakeWhen an earthquake ripped through Napa Valley in late summer, many restaurants lost

thousands of dollars in wine inventories because they didn't have the right racks.

Golden State

restaurateur Giovanni

Scala noted: “The racks

were SOLID. Nothing

came out of the shelf.

We lost no wine. We've

had the MARCUS racks

at least 10 years and

they've been great. The

earthquake proved it.”The Marcus Racks® are furnished with feet to protect flooring. Bottles are placed hori-zontally on the wine racks, and shelves are available for 375 ml half bottles, 750 ml full bottles, 1.5 L magnums (and larger) and for wooden boxes.

// NEWS INVENTORY MANAGEMENT


they've been great. The earthquake

proved it.”

Giovanni notes that wine is the

draw for his restaurant Bistro Don

Giovanni in St. Helena, CA north-

ern Italian cuisine with pasta, bread,

desserts all made in-house, so it's es-

pecially important to have racks that

can protect the bottles.

In business since 1998, WineRacks

by Marcus was initially formed to

provide wine storage solutions for

customers of a large wine storage fa-

cility, who required safe, accessible,

and space-efficient storage, with the

capability to withstand the occa-

sional earthquake.

Founder Steve Marcus had a hard

time finding custom racks for the

company's stage lockers and decid-

ed to make exactly what he wanted.

Using his own passion for safe wine

storage, Marcus designed the racks

to be efficient, lightweight, and stur-

dy. The racks are still, as they were

when Marcus started the company,

hand-built, according to his wife and

co-founder Nancy Marcus.

Most insurance does not cover

earthquake loss. It is considered an

act of nature and therefore not insur-

able. That's why it's critical to store

wine securely on racks designed to

protect each bottle, as WineRacks

by Marcus does, with its unique way

of individually cradling each bottle.

The bottles sit low enough in the

cradle to survive a 6.0 earthquake.

Marcus was no stranger to earth-

quakes. Growing up in the Bay Area,

he lived through many. He visited

the Point Reyes Earthquake Station

and studied how the earth moves in

an earthquake. He understood the

importance of cradling each bottle

individually, and cradling them low

enough to prevent "bounce out.”

That's why wine stored in WineRacks

by Marcus withstood the tumult and

trashing of the earthquake. Restau-

rants with this type of wine storage

thanked their lucky stars, more than

once, you can bet.

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FarmersWeb is a new website

that makes it easier for food-

service operators to get ev-

erything that's in season in

the tristate area. The site brings farms

and buyers together for a wide variety

of crops and foods that are produced

here, according to Jennifer Goggin,

CEO and co-founder.

“We were fortunate to have started at a

time when the trend was growing,” she

says. “We thought the service would be

useful and necessary but didn't realize

it would become such a hot topic!”

FarmersWeb was formed in January of

2011 and customers were able to start

purchasing about a year later.

“One of my other co-founders and I

used to work at a local food distribu-

tor,” Goggin explains. “While we were

there, we noticed there was no real way

for farmers to connect directly with the

end purchaser to get their products out

to market. Most farms have their own

truck, or can contract with a driver.

They don't need a distributor who takes

such a high mark-up. The demand was

there for local products, but there was

no way to get them to restaurants effi-

ciently. We noticed the lack of connec-

tion and thought, we could build a tool

to allow that to happen automatically

and efficiently.”

FarmersWeb was born.

It's simple for buyers to take advantage

of the website. “It's very straightfor-

ward,” she says. “Create an account on

our site, click “Join,” give us your name,

contact information and delivery ad-

dress, and right from there, you can go

shopping.”

Buyers can search for products, browse

by category, and if they have a favorite

farm, they can simply go to that profile

and see what's available. Once you've

found what you're looking for, you put

it in your cart and checkout is easy.

“The system will automatically show

delivery date options, and any order

minimums,” Goggin says. “We've au-

tomated the whole checkout process.

Once you place your order, the farm

confirms the order, picks and packs

it, then delivers it. It's like any e-com-

merce site for buyers but it's tailored

to the wholesale buyer buying food in

bulk.”

On the farm side, there's now a wait list.

“We've had a lot of interest on the farm

side,” she says. “There are currently 30-

35 farms on our site and many more on

the wait list. To join the wait list, farms

have to tell us where they are and the

product categories they sell,. When our

demand exceeds the supply, we go to

the wait list to find somebody else who

has apples, let's say, and then that farm

can join the system. All it takes is for

them to fill out their profile, their in-

ventory, their prices and how many of

each are available and then their deliv-

ery setting. That's it.”

Once the information is all in the sys-

tem, farmers become an active seller

on the site and buyers can purchase

from them.

“We have a full range of products that

are grown, or produced in this area

– meat providers, produce growers,

dairy, eggs, pantry items like honey,

maple syrup. We have everything you

could want that's available here,” says

Goggin.

The benefits for foodservice opera-

tors are many. “Creating a connection

benefits the operator, and, as a buyer,

it's a much easier way to discover new

producers near you and what's in sea-

son,” she points out. “If you're not us-

ing FarmersWeb, you're either going

to farmers' markets, which are a very

small representation of all the produc-

ers available in this region, or search-

ing on Google but a lot of farms aren't

easily found that way. And a listing

on Google can't always tell you if the

farm's retail or wholesale. You have to

essentially start calling around and that

takes time. We're putting it all on one

platform to make it a lot easier to find

what you're looking for.”

Goggin says foodservice operators real-

ly like the one point-of-contact. “They

are used to calling their distributor and

saying, I want 50 different items, and

the distributor takes care of it in one

FarmersWeb Creates Connection For Metro NYC Restaurateurs And Food Service Operators With Farm to Table Resources

Buying locally has become an important trend in the foodservice world. The food

comes straight from the farm, so it's fresher, and in season. But the biggest reason?

Customers are now demanding it.

// MEET THE NEWSMAKER

The site brings farms and buyers together for a wide variety of crops and foods that are produced here, according to Jennifer Goggin, CEO and co-founder.



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Farmer, from page 91

shot.”

Buyers really like buying from the

farms, she adds. “The items are being

picked and packed for them, and it's

a much fresher product. It hasn't been

sitting in a warehouse. The producer

knows how to handle the items. The

farmer who grew it is putting it on the

truck. It's all going to be handled in a

much better way.”

Producers benefit because it's an easi-

er way to be discovered. “We highlight

them on the site, and when we add a

new item, we have our 'what's new'

carousel to showcase it. They can more

efficiently manage their business and

it's an easier way for farms to publicize

their availability list, to capture every

order in one place and then easily pack

the items from this one system. The

record keeping is all taken care of for

them, and at the same time, it's getting

them new customers. A win-win.”

FarmersWeb takes commissions from

the farms, though it will soon roll out a

version of the software that will charge

a monthly fee instead. “It doesn't cost

anything to join. We just take a com-

mission on the farm side for each sale,”

she says. “It's all free for foodservice

operators.”

Distribution is regional, mostly the

tristate area, Goggin notes. “Most of

our buyers are clustered in New York

City and its suburbs – Westchester, New

Jersey, Long Island, Connecticut. We

have a 250-mile radius for our farms.

The hub is Manhattan.”

But there are plans to go national. “We’ll

allow farms to link their Facebook page

or link to their page on FarmersWeb so

they can use it with their own custom-

ers anywhere in the nation,” she says.

“That will help us get a national foot-

print going.”

FarmersWeb services restaurants, ca-

terers, schools, retail stores and offices

that have a cafeteria.

“This trend is being driven by consum-

er demand, as most things are. People

are becoming more aware of what

they're eating, what's in it, how it's

grown, what it means to think about

where your food comes from, stem-

ming from health or environmental

concerns, or even economic ones, from

the community-building perspective.

Shopping local makes sure the dollars

stay in the community. That's become

important to people,” Goggin says.

The fact that consumers show a will-

ingness to vote with their dollars, to go

to places that source responsibly and

showcase the farms that they work with

to get that direct connection, is what

makes operators want to deal with

FarmersWeb, she says. “The industry is

responding. This is what diners want.”

Word-of-mouth has been the primary

way FarmersWeb has been marketing

itself. “We do some social media, most-

ly on the farm side,” Goggin says. “We

had relationships with lots of farms be-

fore we started this. The farms would

tell other farms, or we'd go to them and

say we need a goat cheese producer,

and they'd say, yes, there's one down

the road. We grew it pretty organically.”

On the foodservice side, the whole

team reached out, she says. “If we went

out to eat, we talked to chefs. Once

we got a critical mass going, it was all

word-of-mouth. We've had little ar-

ticles here and there. The world is start-

ing to learn about us.”

For more information, go to Farmer-

sWeb.com, or email: info @farmer-

sweb.com.

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The admissions process starts with

going online to explore the programs

and certificate offerings. For more in-

formation, prospective students can

call TGI and set up a meeting with a

staff member, who will talk through

the course offerings. “Many of our

colleagues say, 'All these MA degree

programs are really interesting to me,

I don't know which one to pick,'” says

Summa. “So we talk to them about

each program.”

Once a program is selected, registra-

tion is easy. Simply fill out the applica-

tion online or on paper, come in for an

interview with the program coordina-

tor, who discusses what interested the

learner in this particular program. “We

also ask, what's their understanding of

learning in a cohort, what would they

contribute to a cohort community,”

Summa says.

Then students are required to sub-

mit a vision statement. “Their own de-

scription of why they're interested in

this program and what they can bring

to the institute community,” he says.

They must also have the official tran-

scripts from their undergrad experi-

ence for the MA program.

Tuition for any of six MA degree

programs is $15,200 for the two-year

program, offered over 24 months. At

graduation students are awarded 36

credits. Five of the six MA programs

also require a one-week summer ses-

sion in each of the two years.

Each MA program also has two op-

portunities for self-directed learning,

a mentorship and/or internship, and a

culminating project. “Each colleague

can select a mentor, or work as an in-

tern, and each colleague can self-se-

lect the topic for his or her culminat-

ing project, the capstone of each of the

MA programs,” he says.

“It's a way to focus on the differ-

ent areas of yourself, leadership, self-

knowledge, self-directed study. And

it's applicable across all industries,”

says Summa. “It's about promoting

self-transformation, personal devel-

opment. The educational experience

at TGI allows colleagues to establish

their own learning goals, engage in

self-assessment practices, identify

their cognitive idiosyncrasies in their

own learning processes, facilitate self-

directed learning, and engenders a

self view that they are autonomous,

confident and capable learners who

are very resilient, knowing they can

accomplish whatever task lies before

them.”

For more information, go to www.

learn.edu or call 203-874-4252.

Once a program is selected,

registration is easy. Simply

fill out the application online

or on paper, come in for an

interview with the program

coordinator, who discusses

what interested the learner in

this particular program.

Graduate Institute, from page 60

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and received two-star ratings from the

New York Times and New York maga-

zine. Schenker’s newest venture, The

Gander, is what he describes as an ap-

proachable neighborhood restaurant

with sophisticated but casual Ameri-

can dishes.

“Recette is kind of my laboratory,”

Schenker, 31, said. “It’s more about try-

ing a lot of things. Instead of getting a

huge portion, you can build your own

tasting.”

His first foray into the restaurant

world was at age 14, flipping burg-

ers under McDonalds’ golden arches.

Drugs and partying soon took over his

life; Schenker grappled with and even-

tually overcame addiction to heroin

and crack. He ended up in jail, where

he was assigned to the kitchen. His

personal struggles are the subject of his

upcoming book, All or Nothing.

Through a local vocational school,

he learned the basics of running a

kitchen. He began working his way up

the ladder at some higher-profile res-

taurants like Café Maxx in Pompano

Beach, Florida, and Mark’s Las Olas in

Fort Lauderdale (now defunct). Yet, de-

spite his early dedication to cooking, it

wasn’t until age 22, when he made his

way to City Cellar in West Palm Beach,

that he knew it would be his career.

“I was offered a sous chef position

and it was different,” Schenker said.

“That’s when I really knew I was into

it—if I was told to be there at noon, I

was there by 9.”

Three years later, he left the position

for a job in the kitchen of the presti-

gious Gordon Ramsay at the London

in New York City. According to Schen-

ker, he went from managing a group

of people at City Cellar to essentially

starting back at the bottom.

“It was awesome,” Schenker said.

“I learned discipline, organization,

fineness and technique.” Shortly after

launching headfirst into Recette at age

27, he began hosting “Mondays with

Jesse” on the second Monday of every

month. The dining room at Recette

turns into a food tasting event as

Schenker concocts a 10-course tasting

menu from “chicken scratch thoughts,”

moments of inspiration from conver-

sations with his cooks or something

he recently read about or ate. He loves

sharing his culinary creations with the

group of dedicated attendees who keep

coming back each month.

On rare days off, he often lets his

passion for food run wild. “If I have one

night off a month, I like to take advan-

tage of it,” Schenker said.

He’s been known to crisscross town

with friends, sampling as many meals

as he can get his hands on. Schenker

likes comfort food or at least his ver-

sion of it. He often eschews the new,

trendy spots in favor of established

restaurants where he knows he’ll get a

great meal. Favorites include high-end

Italian from Del Posto, French from

Jean Georges and sushi from Soto.

“I’m very keen on knowing what’s go-

ing on in the industry and supporting

my co-workers,” he said. “There’s so

much talent out there.”

For the first time, Forbes is bring-

ing together 1,000+ members of the

Forbes 30 Under 30 list with some of

the globe’s top leaders and mentors to

create partnerships that will change the

world over the next 50 years. The Under

30 Summit will take place in Philadel-

phia from Oct. 19 – 22.

At the Under 30 Summit food fes-

tival, Schenker will square off against

other rising culinary stars. He will com-

pete against other up-and-comers like

JJ Johnson, Adam Leonti and Max Suss-

man for the title of America’s top young

chef.

Call Vic Rose: 732-864-2220

McDonalds from page 3

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one facility, located in Arizona,” he

recalls. “This college was on the East

Coast. Fire struck the kitchen on a

Wednesday evening, our project

team arrived on site Thursday. On

Friday we were awarded the con-

tract because we were the only com-

pany who could provide the needed

facility and services within seven

days. The students were on spring

break and they wanted it completed

before they came back. We had all

five units from Arizona on location

by Monday morning. We put them

together in the middle of winter

which required removal of two feet

of snow prior to setup! By that Fri-

day, the kitchen was put together,

with all the utilities, decks, and

ramps to feed the students when

they arrived back Monday.”

Therrien says this is where his

military experience comes in handy

at the company. “I'm going on auto

pilot. We band together as a team.

We dig in and meet the goals. There

are 24 hours in a day, therefore

nothing is impossible.”

Most of his business, he says,

consists of locations – hospitals,

schools, even military bases – that

are 50 to 60 years old and need their

kitchens renovated or updated.

“A lot of times they need asbestos

removal, which is a large and time

consuming project, or their plumb-

ing or electrical is outdated and not

able to meet current codes and in-

spections in these outdated com-

mercial kitchens. That's where we

come in, while they're renovating,”

says Therrien.

The CEO says only about 25% of

his business is taking care of emer-

gencies. “The majority of our work

is hospitals, colleges, and construc-

tion sites. Immediate emergency

and disaster relief are quick and

short term needs. Our facilities be-

come necessary during the long re-

building term for these projects in-

stead. But there are plenty of times,

a temporary makeshift kitchen is

essential for immediate relief,” he

says.

Kitchen Corps played a big part

in Hurricane Katrina. “We brought

military ethics into the civilian

world,” he says. “When Katrina

made landfall, our phone was ring-

ing off the hook for weeks. Our en-

tire team was working around the

clock to meet the demand of our

services in the gulf coast. Although,

many companies took the opportu-

nity to raise their standard pricing

almost 3 times as much as normal,

Kitchen Corps prides itself in the

fact that even during the emergen-

cy and disaster of the hurricane we

kept all of our standard pricing for

our clients.”

Therrien says what makes his

company stand out is that our

equipment is maintained better

than our competitors. “We spend

our profits on keeping our units

clean, maintained and up to date.

All of our units arrive on a client’s

site grease-free and operational. A

client is shown that the entire facil-

ity and all the equipment are sani-

tized and operational prior to their

use.”

At every project site the tempo-

rary kitchen facility will be inspect-

ed by the local health department.

Our clients have no need to worry

about the temporary kitchen facility

being rejected. Our units meet all

International Building Codes and

local Health Department needs.

What's really significant to cus-

tomers is that the temporary kitch-

en’s commercial exhaust hoods with

tempered-air make up. This means

that the air being brought into the

facility is temperature controlled,

allowing our units to maintain com-

fortable working conditions in all

climates. The same unit can go from

International Falls, Minn., to Key

West. It's often above what our cus-

tomers expected.”

Therrien says he's starting a new

project: attachable kitchens. “It's

a permanent solution if someone

wanted to expand its existing opera-

tion. We would install the modular

kitchen to the outside of the existing

building, attach it, create an access

to its current kitchen, and it would

help them manage their overflow. It

also eliminates construction time

on their site,” he says. With this

concept the client’s do not have to

be concerned with the hassle of an

active construction site. Within a

matter of weeks an expansion on

the current kitchen facility with less

cost and time of a renovation.

Therrien says Kitchen Corps has

an internal marketing department,

however, being in a small industry,

references and word of mouth is one

of our best marketing tools. “All we

need to know is how a clients cur-

rent operation works and we'll sup-

ply a facility that will continue to

feed their clients or patients,” he

says.

He says the company didn't start

out as a temporary kitchen busi-

ness but as food service manage-

ment. “My wife had 20 years' expe-

rience with government contracts, I

had foodservice experience, and so

we started feeding military troops

in remote areas and used a mobile

kitchen. However, with the US going

to war, the contract was cancelled.

In the '90s we had this very expen-

sive mobile kitchen and didn't know

what to do with it. So we spent 30

days on the phone calling ship-

yards, construction companies,

hospitals, anyone we could think of

that could use a temporary kitchen,

and the phone hasn't stopped ring-

ing since.”

Kitchen Corps, from page 72

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was four other Vendy victors: Hallo

Berlin, NY Dosas, Calexico, and Sol-

ber Pupusas.

“The Master’s Cup should be a great

way to recognize how far the Vendy

awards have come and where street

food has come in the last 10 years,”

said Basinski.

Since its start a decade ago, the

Vendys have expanded to events in

other cities including Philadelphia,

Chicago, New Orleans and Los An-

geles. “Ten years ago, there really

were no fancy food trucks across the

country,” Basinski says. “The Vendys

provided inspiration to a lot of peo-

ple and really started a trend.”

All five competing carts and trucks in

the Master’s Cup have won a Vendy

Cup - awarded for best street food

as judged by a panel of chefs, foodie

TV personalities and executives in

a prior year. King of Falafel has the

distinct honor of having won both

a Vendy Cup, and a People’s Choice

award (voted by event attendees) in

2010.

The panel of judges featured an all-

star cast:

Chef Alex Guarnaschelli: Food Net-

work and Cooking Channel Person-

ality, Florent Morellet: Former own-

er of the beloved eponymous NYC

French diner Florent, Adam Rich-

man: Food Expert; Host of the Travel

Channel’s Man v. Food, Alicia Quar-

les: E! News Correspondent, Sarah

Simmons: Chef/Owner of City Grit, A

Culinary Salon, Maria Torres-Spring-

er: Commissioner of NYC’s Depart-

ment of Small Business Services

Citizen Judge Hannah Lyter: Lyter

was the winner of this year’s Citizen

Judge competition. Hannah blogs

about fashion and photography, and

roams the city in search of the best

food finds.

The Vendy Awards, the first and larg-

est street food event series in the

country, is an annual event to benefit

the Street Vendor Project at the Ur-

ban Justice Center, a membership-

based organization that provides

advocacy and legal services for more

than 1,800 vendor members. The

Vendys, which have been New York

City’s most beloved street food com-

petition for 10 years, has expanded

nationally to include events in Los

Angeles, Philadelphia, New Orleans,

and Chicago.

The Street Vendor Project is a mem-

bership-based project with more

than 1,800 active vendor members

who are working together to create

a vendors’ movement for permanent

change. The Street Vendor Project

is part of the Urban Justice Center,

a non-profit organization that pro-

vides legal representation and advo-

cacy to various marginalized groups

of New Yorkers.

Vendy Cup, from page 8

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Initially it was “no smoking” in

foodservice establishments,

and now it’s almost universal.

Then, the reduction of trans

fats, and now they too are al-

most extinct. Posting calorie counts

started out affecting operators with

20 or more units; two states now

want to reduce it to 10. New York

City started out with requiring paid

sick days for companies with 50 or

more employees; now it’s down to

five. Wait until you read what the San

Francisco Board of Supervisors is

considering.

A set of new scheduling and re-

cord keeping mandates would force

the owners of restaurants and retail

stores that have 11 or more loca-

tions in the United States, to comply

with a series of rules and regulations

that will put the city, not the owner,

in control of key business decisions.

Its title is the “Retail Workers Bill of

Rights.”

Before you take any solace in the

fact that it is San Francisco’s prob-

lem, there are two things you should

know. First, one of the supporters

of this legislation is the Service Em-

ployees International Union (SEIU),

which has been a major player in an

attempt to unionize quick-service

workers across the country. The

other is simply that San Francisco is

a very sophisticated city, much like

New York; in fact, the cost of its re-

tail space is higher than NYC (Crain’s

New York Business, 8-18-14), and

both cities are now governed by lib-

eral legislative bodies and have may-

ors of the same political persuasion.

Sound familiar? Here is the laundry

list of what owners would have you

do.

Give the city access on demand

to payroll and employment records.

Offer more hours to part-time em-

ployees before hiring additional em-

ployees or using employment agen-

cies, if the part-time employees are

qualified to do the work and have

been performing similar work for

the business. The offers of addition-

al hours must be made in writing.

Businesses are required to offer only

enough hours to give the part-time

employees eight hours a day, or 40

hours a week.

Require employers to pay employ-

ees for any shift cancelled with fewer

than 24 hours’ notice.

Retain employees who have

worked for the business for at least

six months, for a minimum of 90

days if the business is sold.

Maintain a series of records, in-

cluding written offers of more hours

to employees, offers of employment

to existing employees following a

sale of the business, and a list of em-

ployees who worked for the business

at the time the business was sold.

Records must be kept for four years.

Needless to say, the California

and Golden Gate Restaurant Asso-

ciations, as well as other industries

that would be affected, are working

to oppose this burdensome proposal

sometime this fall. However, even if

it should fail to pass, the proponents

will continue to press for its passage,

just as they did for mandatory health

care insurance.

Javier Gonzalez, director of lo-

cal government affairs, San Jose, for

the California Restaurant Associa-

tion’s government affairs and public

policy, made the following observa-

tion: “For operators, it would be a lot

more challenging to schedule their

employees with all of these require-

ments. The record retention require-

ments would be a huge burden, and

also slow down the hiring process.”

The following statement is exactly

why I’m bringing this to your atten-

tion. “Gonzalez added that he’s con-

cerned that other cities may attempt

to copy San Francisco if the legisla-

tion is successful; there is a chance

we could see this come up in other

cities in California and as well as ma-

jor cities around the country.”

Over my long career in this indus-

try, as an operator and then many

years as a legislative observer in Al-

bany, New York, and in Washington,

I have never seen a proposal that for

all intents and purposes allows gov-

ernment to micromanage business-

es as this does.

It also is another attempt to, at

first, burden the multi-unit opera-

tors and—if history is any forecaster

of the future—eventually, the indus-

try at large. It also is indicative of the

SEIU’s long reach in its efforts to or-

ganize the industry. Why not? After

all, we are a country becoming more

and more service oriented and the

growth of multi-unit food establish-

ments is expanding at a rapid rate.

As Willie Sutton, the most suc-

cessful bank robber of all time, is

purported to have said, when asked

“Why do you rob banks?” His an-

swer: “That’s where the money is.”

Why is the SEIU going after fast-

food workers? Because that’s where

most of the industry’s new hires are.

Another Attempt by Government to Get Their Foot in the Door, with an Assist by the Unions.

// INDUSTRY PERSPECTIVE

Fred G. Sampson,President of Sampson Consulting, Inc.

[email protected]

WITH FRED SAMPSON

For Your Information


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