Q&A with Rick Smilow

What was it like winning the prestigious 2015 Award of Excellence for "Culinary School of the Year" from the International Association of Culinary Professionals?

It's certainly very gratifying, timed as it is on the eve of our move to Brookfield Place. It's also very sweet because it's also my 20th anniversary and the school's 40th anniversary.

Continue Reading

Chef Michael Symon Teams up with Ergo Chef to Design Unique New Line of Knives

Experienced chefs know when it comes to chopping, slicing, paring and dicing, it’s all in the wrist. Unfortunately, over time this can take quite a toll as many professional and home chefs develop carpal tunnel syndrome and tendonitis.

Continue Reading

Meet the Newsmaker Kathleen Wood

Founder & CEO of Kathleen Wood Partners, LLC

Continue Reading

BCA Chefs of Excellence

From humble beginnings growing up in Mare Rouge, Haiti, a young Ron Duprat watched in delightful anticipation as his grandmother cooked. He always knew he wanted to be a chef.  Years later, he would arrive in the United States and begin work as a dishwasher.

Continue Reading

Chef Ian Russo

Chef Ian Russo (aka The Dirty Chef) developed a new concept of cooking - cooking dirty. After spending years in top rated kitchens such as La Reserve, Lespinasse, Roy’s and Bouley, Russo opened his eponymous restaurant, IAN in Manhattan.

Continue Reading

Peter Darrow

Darrow's Farm Fresh Takeout, a new restaurant located in Union Square NYC aims to provide New Yorkers with better alternatives.

Continue Reading

Stephen Costanzo and Moira Hyland

They were determined to make it seem like you were eating in their home, something not easy to do in one of Connecticut's largest cities with a downtown crammed full of upscale restaurants.

Continue Reading

Baron Tequila

Baron Tequila is a new, ultra-premium tequila handcrafted in Jalisco, Mexico and certified gluten free and kosher, which are adding to the tequila’s popularity. We sat down with the brand’s PR representative to discuss the idea behind the brand.

Continue Reading

Matt Sartwell & Nach Waxman

What do you do when you love both books and food? You open a bookstore that carries beloved cookbooks and tomes on healthy diets and American gastronomy and the evolution of brewing beer and professional baking and chefs and restaurants, like Matt Sartwell and author Nach Waxman of Kitchen Arts and Letters in Manhattan, that's what.

Continue Reading

NYS Restaurant Assocation Fighting For Issues That Benefit Restaurants

If you're thinking of opening a restaurant in New York State, or expanding, or just have a question about how the Affordable Care Act (ACA) might affect your business, the NYS Restaurant Association has all the answers for you.

Continue Reading

Page 2 of 6 pages  < 1 2 3 4 >  Last ›

Digital Issue