Elara Foodservice Disposables Recognizes Dicarlo Distributors Inc. For Hunger Relief Milestone

Where did the idea for Elara come from?

Dan Grinberg: I had previously built and sold a foodservice glove company and saw an opportunity to start a new one. This time around I wanted to blend my industry experience with my longstanding involvement with hunger relief and the Island Harvest Food Bank. This was around 2010, and I was noticing that a growing number of companies were embedding a social mission in their business models.

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Meet the Newsmaker: Gabe Wollf

As a child, Wink's CEO and creator Gabe Wollf loved ice cream. But when Gabe was 17 he met his worst nightmares — Celiac disease and a dairy allergy.

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A New Flour Simplifies Gluten Free Baking for Tri State Chefs

In 2011, Lena Kwak along with chef Thomas Keller introduced their company, Cup4Cup to the public.  Cup4Cup is premium gluten – free brand that distributes its many products to retailer’s worldwide.

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Q&A Michael Abbatiello

Executive Chef at City Cellar Wine Bar

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Q&A with Lynn White of IHMRS

What brought you into show management?

It was purely by chance. I had a friend who was working for a trade show management company and during one summer they were looking for some help. A full-time position opened up, they offered it to me, and I fell into the industry.

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Edible Schoolyard NYC Assembles Last of Top Toques for Its Spring Gala

With Edible Schoolyard NYC assembling its annual spring gala, board members Fernanda Niven and Lela Rose talked about the nonprofit’s mission to teach kids about healthy eating—from the ground up.

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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.

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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.

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Meet the Newsmaker Kathleen Wood

Founder & CEO of Kathleen Wood Partners, LLC

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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.

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