Q&A Maricel Presilla
So how did you get into the industry?
How did I get into the industry? Well, it was a chance meeting at a restaurant in Manhattan called The Ballroom It was owned by a very famous chef at the time. His name was Felipe Rojas-Lombardi. He had been an assistant of the great James Beard at his cooking school and was very well connected. He had opened the first tapas bar in the US with a cabaret where many great singers like Peggy Lee performed.
Recently, TFS sat down with Brad Hill of Evelyn Hill Inc. to talk about The Statue of Liberty & Ellis Island operations and its remarkable sustainable energy track record.
Q&A Bryan O’Rourke
Recently, TFS sat down with Bryan O’Rourke of Cardinal USA to talk about tabletop trends and what impact buying groups have had on the industry.
Q&A Susan Ungaro
Recently, TFS sat down with Susan Ungaro from the James Beard Foundation, to talk about James Beard’s legacy and cultivating the next generation of great American chefs.
Michel Richard Q&A
Michel Richard, the internationally-known chef with restaurants in Washington, D.C., and Las Vegas is the latest addition to Revel’s culinary lineup. He chatted with Total Food Service about his new partnership with Revel and his history in Foodservice.
Q&A Anthony Leone
Anthony Leone of Energy Kitchen chatted with Total Food Service about his philosophy behind his succesful new restaurant and where he sees the franchise headed.
Daniel Humm & Will Guidara
Daniel Humm and Will Guidara of Eleven Madison Park in New York City, caught up with Total Food Service to discuss their beginnings in foodservice and the vision they have for the future of their restaurant.
Q&A Barbara Kane
Barbara Kane, President of the Society for Foodservice Management (SFM) sat down with Total Food Service to discuss her extensive career in Foodservice and some of the major changes going on in the industry.
Q&A Michael Speller
Michael Speller, President of Resorts World New York Casino (RWNY) sat down with Total Food Service to discuss food and beverage plans as well as job growth within RWNY.
Q&A with David Weber
David Weber, President of the NYC Food Trucks Association (NYCFTA), and founding member of Rickshaw Dumplings sat down with Total Food Service to discuss a few of the issues facing the Food Truck Industry these days.
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