Sampling Stephanie’s recent creations at an event, Susan Robbins, C-CAP’s President, noted, “Stephanie has tremendous talent and for those who don’t recognize women as Gods of the Food Industry, they should stop by the Ritz Carlton Central Park to see this rising star.”
Born in NYC, Jesse Aghravi began his cooking career while attending the University of Denver, in the kitchen of Sean Kelly. Jesse returned to NYC in 2006 working in various kitchens including Spigalo under Scott Frantgello and at Ciano for Shea Gallante under Duane Clemens.
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.
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 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.
Born in Normandy, France and raised in the Loire Valley, Chef Guy Reuge is perhaps Long Island’s most celebrated cuisinier. He garnered La Toque’d; Argent (the Silver Toque), one of the culinary world’s prized accolades, along with being named; Chef of the Year; in 2006 by the Maitres Cuisiniers de France.