Marcus Samuelsson Group, originally founded by chef and restaurateur Marcus Samuelsson and his Red Rooster Harlem partner Andrew Chapman announced plans late last month to partner with a Westchester based firm.
Chef Steven began his culinary career with internships at such storied Manhattan restaurants as Lutece and Le Cirque. After years of rigorous, hands-on French culinary experience, he was off to L’Ecole at the French Culinary Institute for his formal education.
On Tuesday, March 4, 2014, Chef Michael White was honored in front of 800 guests at the annual Careers through Culinary Arts Program (C-CAP) grand tasting benefit. C-CAP’s culinary event showcases cuisine from an all-star lineup of New York City’s hottest chefs and restaurateurs, such as Marcus Samuelsson, Daniel Boulud, Dan Barber, Bryce Shuman and Drew Nieporent as well as C-CAP alumni chefs, including “baker to the stars”.
Walk us through the history of NJRE Corp.
After 25 years of honing my design and build skills in Manhattan, increased rents, more restricted truck access and the slumping economy I thought New Jersey would be our next step. I found a warehouse spot close enough to the city that would be easy for my long time customers to get to me and allowed for parking, truck access and enough storeroom space, as we are currently outgrowing our present space.
The restaurant industry is a tough business. You see the desire to get into high end restaurants, the contacts you need to get a reservation, that dreamy look when a customer has tasted something amazing and then the praise and acclaim the chef gets. ‘That was amazing! How did you do that? The flavors were incredible!’ Maybe the chef has been on TV or has a book deal in the works. You want to be that chef, don’t you?
Chef Seamus Mullen is a leader in raising awareness. With a diagnosis of Rheumatoid Arthritis in 2007, the publication of his cookbook, Hero Food which focuses on the healing capabilities of different foods, and his acceptance of Celebrity Honoree in the 2014 NYC Walk to Cure Arthritis, Chef Mullen has brought this disease to light for many.
Here are some breathtaking facts. More than a third of all the food produced in the world is wasted, according to foodwastestats.com.
You might know Jeremy Wladis for his famous brunch, or chicken wings, or his burritos or burgers. But what he's best known for is his pizzas and salads, which bring a wealth of ingredients to each savory dish. CEO of The Restaurant Group, Wladis has opened and owned dozens of restaurants all around the country.
Ever thought much about the bags you get for takeout? They’re just to stow leftovers in and if they have grease stains, or spill the contents, what’s the problem? That’s what takeout bags are for.
The good thing about the world of foodservice sales is that it changes by the day. It can also be what makes it challenging. But for Joe Ferri of the Manufacturer's Agents Association for the Foodservice Industry, or MAFSI, it's the lifeblood of being president.
Easy Ice, LLC announced an expanded sales and service partnership with Ecolab’s Equipment Care Division. Under the terms of this partnership, Ecolab will offer the Easy Ice Commercial Ice Machine Subscription Program to its customers throughout all major markets in North America.
Barr Gazetas has designed the interiors for Brooklyn Bowl, a new entertainment venue sited in London’s O2 centre. The 2,973 space comprises a live music arena, a bowling alley, three bars and a restaurant run by American chef Bruce Bromberg and his Blue Ribbon Restaurants
Alot more has changed in New York City than the mayor's name. It's a good time to be a restaurateur, to be sure, but some new challenges for the foodservice industry are emerging.
If you are looking to create a memorable and profitable program for your Valentine’s Day menu, you might consider adding chocolate and wine pairings. It is estimated that 69% of Americans prefer chocolate over flowers on Valentine’s Day according to a survey conducted by the National Confectioners Association.
As a food service operator you need to determine what skills and knowledge are required by you and/or your staff members to meet regulatory & company expectations and regulations. These can be broken out into basic and advanced bodies of knowledge based on what your food operation is providing to the public and who your customers are.
This month's opening of the much anticipated Quin Hotel in Manhattan marks the debut of a highly anticipated collaboration between Eric Marx and Lisle Richards of Metric Group and Jimmy Haber of ESquared Hospitality.
Joe Ferri, CPMR, CFSP of Pecinka Ferri Associates, Little Falls, NJ was announced as the fifty-eighth President of MAFSI, the Manufacturers' Agents Association for the Foodservice Industry during the association's 47th Business Development Conference and Sales Management Forum (SMF) on January 17, 2014 in West Palm Beach, FL.