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.

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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.

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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.

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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.

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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.”

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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.

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David Sasuga

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.

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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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Interview with Spencer Rubin

At just 25 years old, Spencer Rubin first brought elevated grilled cheese to the Midtown masses with the opening of Melt Shop and quickly gained a large and loyal following with artisanal sandwiches such as “The Dirty” (pepperjack, muenster, pickled jalapenos, and potato chips as a crunchy filling), “The Award Winner” (cheddar, blue cheese, maple bacon and cranberry jam) and “Buttermilk Fried Chicken” (pepperjack cheese, crispy chicken tenders, and creamy red cabbage slaw), in addition to a handful of creative sides like tater tots with addictive Melt Sauce, refreshing arugula salad, and, of course, warming tomato soup. Additionally, Melt Shop won first place at “The Big Cheesy”–a citywide grilled cheese competition–two years in a row (2012, 2013).

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Jin Caldwell, Chocolatier & Owner of JinJu Chocolates

Who doesn’t love chocolate? But the business of making award-winning confections isn’t always easy, and Jin Caldwell, chocolatier and owner of JinJu Chocolates, knows that. Jin, a former chocolatier for Mars Incorporated, and pastry chef for Wynn-Las Vegas and the Bellagio Hotel and a graduate of Le Cordon Blue Culinary School, is known worldwide for her flavors as distinct as sea salt and honeycomb. She’s also recently branched out into edible jewelry for special occasions.

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