Blueprint
Glen Coben
What projects are currently on your drawing board?
Oh lots of things. We just completed a restaurant in Bangkok. We are working on a couple of sweet restaurants in Greenwich Village. We are designing a rollout of juice cleanse/wellness quick-serve restaurants in Connecticut. We are also designing some really cool spaces and places for CYBEX, the fitness equipment company. There are a bunch of hotels on the boards and a few secret projects!
Leo Robitschek
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.
Metz Partners with CIA
Students at Wilkes-Barre Area Career & Technical Center and Penn College will have internship opportunities; Externships exist at Metz clients Blue Cross, Smuckers and Wyoming Seminary.
Clyde Frazier’s Wine & Dine
An In-Depth behind the scenes look at Clyde Frazier's Wine and Dine Restaurant featuring an in restaurant basketball court!
Joe Campanale
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.
Q&A Susan Ungaro
Recently, TFS sat down with Susan Ungaro from the James Beard Foundation, to talk about James Beard’s legacy and cultivating the next generation of great American chefs.
Michel Richard Q&A
Michel Richard, the internationally-known chef with restaurants in Washington, D.C., and Las Vegas is the latest addition to Revel’s culinary lineup. He chatted with Total Food Service about his new partnership with Revel and his history in Foodservice.
Shuna Lydon
Shuna fish Lydon is a seasonal fruit-inspired pastry chef with more than 15 years experience cooking and baking in New York City, Northern California and London. Her resume includes such notable establishments as Gramercy Tavern, The French Laundry, Aziza, Citizen Cake, The Bread Factory and Modern Pantry.
Sasa Mahr-Batuz
Sasa Mahr-Batuz, age 45, has been in the food business for 24 years working in Mediterranean restaurants in Portugal to steak houses in Argentina. Mahr-Batuz is responsible for Barcelona’s original concept, its ongoing innovation, and for the widely distinct designs that make the restaurants such magnets for the style-conscious.
Images by Amy Peck
Morten Sohlberg Q&A
Mr. Sohlberg is the Founder of Sessions.edu, Smörgås Chef Restaurant Group, and Blenheim Hill Farms. He has over 20 years of experience from various industries. Total Food had a chance to sit down and talk with him about his farm and restaurant business.
Mountain Creek Resort Blueprint
Blueprint investigates Metro New York's hottest kitchens, chefs, and layouts. This months Blueprint features Mountain Creek Ski Resort Lodge.
Q&A Anthony Leone
Anthony Leone of Energy Kitchen chatted with Total Food Service about his philosophy behind his succesful new restaurant and where he sees the franchise headed.
NYSRA Supports Council’s Efforts to Examine Letter Grading System
NYSRA Supports Council's Efforts to Examine Letter Grading System
NY Mag Sets Chef Line-Up For Foodie Fantasy Camp
On April 28-29, 2012, at The International Culinary Center in New York City, passionate food-lovers will enjoy an intimate weekend of hands-on master classes, cooking and conversation with more than 30 of the culinary industry’s most respected talents.New York Magazine Sets Chef Line-Up For Foodie Fantasy Camp
New Vodka Trends in Metro New York
Bluewater Vodka is a new brand of distilled spirits to the Northeast. Founded by Seattle based John Lundin and his wife Jessica- they call it an “ecologically responsible vodka.” Sporting the impressive USDA Certified Organic designation on the label, you cannot miss this vodka on the shelf- it looks even more distinctive next to the usual suspects. With its bold graphics of a classic sailboat’s white sail on crystal clear glass, the bottle design alone is immediately intriguing.
Madison Square Garden Renovates
For over 30 years, the Sher family business, Day and Nite Refrigeration, has served the New York metro area, providing commercial clients with top-quality service for their cooking, refrigeration, and HVAC equipment.
Chef Arik Bensimon
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.
Q&A Daniel Holzman & Michael Chernow
Daniel Holzman and Michael Chernow of The Meatball Shop chatted with Total Food Service about their life-long friendship, their successful new book, and their plans for the future.
NJ Celebrity Chef Fights Childhood Obesity
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.
2011 IHMRS Show Coverage
Industry suppliers recognized the need to stay in front of decision-makers for the business opportunities it will afford as the industry continues to rebound, while buyers were compelled to attend for the latest products, services and education geared towards the economic times. The importance of walking key shows really came to light this year. Last year, the Show may have had three IPAD applications for the food service operator.
Daniel Humm & Will Guidara
Daniel Humm and Will Guidara of Eleven Madison Park in New York City, caught up with Total Food Service to discuss their beginnings in foodservice and the vision they have for the future of their restaurant.
Q&A Barbara Kane
Barbara Kane, President of the Society for Foodservice Management (SFM) sat down with Total Food Service to discuss her extensive career in Foodservice and some of the major changes going on in the industry.
Bon Jovi Debuts Jersey Eatery
Jon Bon Jovi is trying to get rid of the negative stigma of getting a charitable free meal with his experimental new restaurant, The Soul Kitchen.
Delicious Heights Blueprint
In the 20 plus years that TFS has profiled projects for Blueprint, this is the first time we have ever seen a takeout operation morph into a sit down restaurant with a full bar. Dom Acquaviva, Ralph Acquaviva and Alex Rubinstein are the driving force behind Delicious Heights.
