Melissa and Emily Elsen
Four & Twenty Blackbirds pie shop in Brooklyn, New York owned and operated by the Elsen sisters, Melissa and Emily has become one of the most beloved pie shops around.
Chefcetera: Steven Ferdinand
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.
C-CAP Trade Talk with Carlton McCoy
Normally we don’t focus on Newsmakers outside of Metro New York, but C-CAP Grad & Wine Director, Carlton McCoy is an exception.
Meet the Newsmaker: Neil Cohen
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.
Meet the Newsmaker: Joe Ferri
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.
Chef Jonathan Kavourakis
Chef Jonathan Kavourakis is the Chef de Cuisine at the lower east side’s sexiest restaurant and lounge, The Stanton Social. Hailing from Livingston, NJ, Chef Jonathan was born to cook.
Chef Merlin Verrier
He may only have been four when his family moved to Santa Cruz but it would affect him for a lifetime, says Merlin Verrier. “People on the East Coast may not know but Santa Cruz is a huge agricultural area. I remember going to farmer’s markets all the time.”
Chef Guy Reuge
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.
David Sasuga, founder of Fresh Origins Farm produces MicroGreens, PetiteGreens, TinyVeggies™, Herb Crystals™ and Edible Flowers near San Diego, California. The ideal growing climate allows them to produce a micro green that is robust, healthy and highly flavored.
Executive Chef John Villa
At a young age, Executive Chef John Villa has already had a remarkable career. There is no doubt that Tao Restaurant’s current success can be attributed to the lofty expectations that Chef Villa helps make a reality.
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