What made you become a mixologist , any bartending or culinary schooling?
I started “bartending” while attending college in Miami. In retrospect, I was an awful bartender, mostly slinging shots and beers. After moving to New York City, I decided to leave finance and return to school in pursuit of a medical degree. This led me to my first real experience with hospitality. I began working at Sushi Samba under the guidance of Paul Tanguay, now of Tippling Brothers Consulting. They required all staff to partake in mandatory sake, beer, wine, and spirits classes. This is where my love affair for cocktails and spirits began.
Born and raised in Queens, New York, Joe Campanale became most inspired by the culinary diversity of city life during his studies at New York University. Joe has written about wine for various media outlets and has appeared on television shows including NBC’s Today Show, Rachael Ray and Martha Stewart.
NYSRA Supports Council's Efforts to Examine Letter Grading System
Nestled in the heart of downtown Stamford, Connecticut, you will find Napa & Co., a restaurant that embodies the energy of Napa Valley. In the kitchen you’ll find a talented individual, Chef Arik Bensimon and his team of 31. Chef Arik is a culinary graduate from the prestigious Culinary Institute of America.
New Jersey Top Chef Ariane Duarte who appeared on TV’s Top Chef and husband/partner Michael Duarte teamed up with Chef Amanda Freitag from Food Networks’s CHOPPED, and Carla Hall from ABC’s The Chew, for an evening of food, wine, friends, and charity last month at the Duarte’s CulinAriane in Montclair.
North America’s leading hospitality industry event returns to New York City, November 12-15, 2011, presenting more than 700 exhibitors and drawing some 30,000 professionals with intent to discover the latest products, make purchasing decisions, and conduct business. Highlights of the 96th annual International Hotel, Motel + Restaurant Show® (IHMRS) include the Hospitality Leadership Forum, return of Boutique Design New York, debut of the Hotel F&B Zone, and launch of an iPad application area.