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January 10th, 2013
Features & Highlights Set For IRFSNY
Each of the IRFSNY features and highlights has been developed to help you become MORE informed, MORE educated, MORE competitive and MORE profitable.
Food Trends Experience
The new Food Trends Experience is a tasting adventure providing direct access to products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, fusion and more. This is your fastest and most convenient way to see, taste, discover and learn about the new culinary innovations that will inspire fresh and fresh menu ideas, delight customers and drive profits.
The Food Trends Experience will bring 100+ food purveyors and providers in this new tasting arena – many from New York State, and all in the show for the very first time! View the most up-to-date list of participating vendors at www.internationalrestaurantny.com.
Healthy Solutions Pavilion
Located right next to the Food Trends Experience, you’ll find the Healthy Solutions Pavilion – a destination specifically for restaurant and foodservice professionals on the quest to source and deliver healthy dining options. If you want to address guest requests, build customer loyalty or just make changes to your menu, this will provide you with the tools, resources, and product you need to make it happen.
Located within the new Food Trends Experience, the Culinary Demonstration Theater is an educational, interactive and entertaining area where restaurant and foodservice TRENDS are showcased by industry professionals who are abreast of what’s hot in the food world.
Special presentations in the Theater will include:
• Farm-to-City Chef Day (Monday, March 4)
• Advanced Sustainable Seafood Cookery
• Food Preservation for the Modern Kitchen
• Gluten Free Anywhere
And the featured chefs as of press time include:
Certified Master Chef Fritz Sonnenschmidt – Retired culinary Dean of CIA, Master Chef Fritz not only holds the highest ranking certification bestowed by the American Culinary Federation, he has taught many of the top chefs coming from the CIA as well. A native of Germany, CMS Fritz is a member of the America Academy of Chefs Honor Society “Hall of Fame”, and hold numerous honors such as ACF Chef of the Year and several gold medals from the International Culinary Competitions. CMS Chef Fritz brings many insights that you will not want to miss!
Kevin Kottle – Hell’s Kitchen (Season 6) runner-up, graduate of CIA, and an aggressive proponent of the Department of Agriculture “Farm to Chef”, Kevin brings his expertise to the Demo Theater to share some of the tips that have propelled his career. Training under Master Chef John Joho and then French Master Chef Raymond Ost, Chef Cottle began to fuse contemporary New England cuisine with the elegance of French gastronomy. Chef Cottle’s is now the Executive Chef at the prestigious Country Club of Farmington, and was recently honored to cook at the James Beard House as part of the best hotel chef series featuring “28 Atlantic” restaurant.
Farm to City Expo – New!
“Growing the Local Food Economy: Trends, Infrastructure, and Purchasing”
March 4, 2013 12:00 PM - 3:00 PM
Presented by New York City Council Speaker Christine C. Quinn and The Empire State Development, New York State Department of Agriculture and Markets
Farm to City Expo is a half-day forum, including panel discussions providing food businesses, organizations, and local food system advocates with a window on the latest public and private initiatives designed to meet the large and growing demand for locally produced foods and beverages. Before and after the event, attendees are encouraged to network with each other and the Pride of NY MarketPlace farm and food company exhibitors, and enjoy the local chef cooking demonstrations.
Ferdinand Metz Foodservice Forum
The Ferdinand Metz Foodservice Forum includes access to 30+ complimentary sessions within the Forum, with an emphasis on insights into trends and best practices. This is your opportunity to gain a wealth of knowledge from some of the best minds in the restaurant and foodservice industry! You’ll receive concrete solutions you can apply immediately to your business. The Ferdinand Metz Forum presentations are included with your Show registration. View the program information on our website at www.internationalrestaurantny.com.
The Ferdinand Metz Foodservice Forum is sponsored by Venable, LLC.
Fast Track to Profits
Attend this special event and learn how to make your restaurant more profitable than you ever dreamed possible! The Fast Track to Profits Workshop is offered on Tuesday, March 5th from 9:00 am to 1:00 pm. Presented by David Scott Peters, the Restaurant Expert – known as the SMART Systems guy who can walk into any restaurant in the United States and find $10,000 in undiscovered cash before he hits the back door – guaranteed!
Don’t miss this 4-hour intense workshop chock full of solid content ready for you to take back and apply immediately to your business – core principles of using systems to cut and control costs.
AllerTrain™ - New!
Gluten-free and allergy-free dining is the fastest growing market in the restaurant industry. This new course provides training to improve food safety and allergen management allowing you to offer a gluten-free/allergy-free kitchen for the 12 million Americans suffering from food allergies. Increased diagnosis of food allergies, intolerances and sensitivities – as well in 1-in-133 suffering from Celiac Disease – is driving this demand. Make sure your restaurant knows how to serve and protect your customers by attending “AllerTrain™ Allergy and Gluten Free Food Service Training Certification” on Tuesday, March 5 from 10:30 am to 11:30 am. Tuition for this workshop is $129 (includes a show floor badge).
Front of House Experience
Front-of-House Experience – First Impressions are everything! Give your customers a dining experience from the minute they step inside. Leading designers in the industry will be available on-site in our 5 unique sets, including dining room, lounge and bar displays to discuss latest trends, designs, colors and décor solutions to meet your budget needs. What are the do’s and don’ts how do you get the most out of your space using lighting, chairs, table top displays and other solutions.
Japan Pavilion & Presentations
The Japan Pavilion is one of the largest food shows in the world solely dedicated to Japanese foods and will acquaint the industry with the unique flavors and exciting new innovations of Japan. The theme of this year’s show is “Healthy and Flavor,” with a special focus on umami, the secret to a spectacular dish. This is your opportunity to discover enticing foods and products from all over Japan in one place – the Japan Pavilion will be filled with hundreds of diverse products from international corporates to local family-owned companies.
New Product Gallery
Be sure to stop by this area to satisfy your taste for innovation and new products! The new Product Gallery is your first look at the latest products in the industry. While you’re there, cast your vote for the Best New Product of the Show and you could win a $500 shopping spree to spend on the Show Floor.
New York Wine Expo
As a member of the trade, you have the opportunity to sample over 640 wines from over 160 wineries on Sunday, March 3. Casually sip and stroll through old world Italian, Austrian, French, German, Spanish and Portuguese wines and then let your taste buds lead you through the new world of wines of South America, Australia, Canada, South Africa and the United States. Admission to the New York Wine Expo (on Sunday only) is granted from 2:00 -4:00 pm with your International Restaurant & Foodservice Show of New York show badge. Those pre-qualified visitors with wine purchasing responsibilities may visit the New York Wine Show from 12:00 noon to 4:00 p.m.
Pride of New York
When you bite into a crunchy New York State apple or enjoy a glass of New York State wine, you can taste the pride. New York growers and food manufacturers are proud to provide a rich and diverse array of quality products such as locally grown produce, syrups and sauces, cheese, honey, meats, pasta, wine and baked goods – easy to discover and source all in one convenient location, in the Food Trends Experience area. The Pride of New York Pavilion brings you face-to-face with family farmers and food processors that have made New York State one of the America’s leading suppliers of food and agricultural products.
The Foodservice Council for Women®
All are invited to join some of the most successful leaders in the industry for a presentation and networking event on Monday, March 4 from 10:30 am to 11:30 am, “Go For It! Make Your Dreams A Reality!”
• Kathleen Wood, Founder of Kathleen Wood Partners, LLC
• Betsy Craig, CEO & Founder of Kitchens with Confidence and MenuTrinfo
• Jeanette Stancato, Director of Group Sales at The Ritz-Carlton New York, Battery Park
• Ferdinand Metz, Master Chef
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