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Volume 15, No. 8 n August 2016

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Nycci Nellis The List YOU Want to Be On

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FOR IMMEDIATE RELEASE Wagner ready to break another record!

October 4, 2016 Michael’s 8th Avenue 11:00 am - 4:30 pm “We listen to our customers. That’s why we deliver a quality show that is worth their time” said Dennis Barry, Director of Marketing at H&M Wagner & Sons Foodservice. “We have streamlined the show experience so our customers can focus on new items, as well as see new suggestions on how to use items they currently purchase. It has been a tremendous success”, said Barry. This unique approach to their shows has given the customers attending, exactly what they were hoping for. “​Come Experience the Difference”​ is what Barry keeps saying and it is working! “Since 2013, our show attendance has increased 53%. We execute (2) shows a year. That means for the last (7) shows, we have broken attendance records at each show! We fully expect to do the same on the 4th of October” explained Barry. “ We will have 100+ vendors displaying product with 60% of them having New Items, each providing value for our customers.” They hope to see you at Michael’s 8th Avenue on October 4th. “Come E ​ xperience the Difference” Wagner can make in your operation! H&M Wagner & Sons Foodservice is an independent, broadline foodservice distributor whose delivery footprint covers (5) states. For more information, contact them at HMWagner.com, or call them at 1.800.492.4571.


insidefsm Volume 15, No. 8

August 2016

news and information

columns

Looking Back………………………………………………………………………………………… 2

Sauce on the Side by Michael Birchenall…………………………… 2

FSM News: RAM Expo News…………………………………………………………………… 3

Working in America by Becki L. Young……………………………… 10

Chesapeake Chefs Challenge………………………………………………………………… 12

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foodservicemonthly.com

Volume 15, No. 8 n August 2016

TM

Bob Brown Says by Bob Brown……………………………………… 13

Nycci Nellis: Master of the List YOU Want to Be On ………………………………… 14

The Latest Dish by Linda Roth……………………………………… 22

Association News RAMEF……………………………………………………………………… 16

Whining ’n Dining by Randi Rom …………………………………… 24

Association News RAM………………………………………………………………………… 17 Buy Local…………………………………………………………………………………………… 19

Balti-MORE by Dara Bunjon………………………………………… 25

Advertiser Spotlight: Hearn Kirkwood Turns 70………………………………………… 20

Food Smarts by Juliet Bodinetz……………………………………… 26

Ad Index…………………………………………………………………………………………… 32

Modern Business Solutions by Henry Pertman………………… 27

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20

Nycci Nellis The List YOU Want to Be On

on the cover Nycci Nellis, TheListAreYouOnIt.com, visits the growing Shaw neighborhood … stopping to meet Foodservice Monthly at the newly opened All-Purpose Pizzeria photo credit: Michael Birchenall Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.

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AUGUST 2016 | 1


SAUCE ON THE SIDE Michael Birchenall

Expo 2016 Is Knocking on the Door … Are We Ready to Open It?

I

wrote in 2011 about why Foodservice Monthly missed the RAM Expo. Now I am taking another look … this time I’ll be opening the door … Expo is back. So why did FSM miss the Mid-Atlantic Food Beverage & Lodging Expo? For one unexpected reason, we’ve lost a solid piece of our magazine branding. Like we do when we support anything, FSM worked hard at promoting Expo and when the calls started coming in after the decision was made to cancel Expo after 2010, they were asking what happened to Expo. Our readers identified the magazine directly with the annual trade show. I had to tell people Foodservice Monthly did not cancel the Expo. Foodservice Monthly has always supported the opportunities that present themselves to forward the cause of hospitality in the MidAtlantic … our branding remains the same and we hope that our loyal advertisers will continue to show their support of this great foodservice market we all represent and that FSM reports on with vigor and integrity. At its best over the years, the Expo, produced by the Restaurant Association of Maryland (RAM), brought together sellers and buyers

so they could do business. That’s the core mission that brought exhibitors and attendees together. The Expo had become a glaring omission on the fall calendar. Expo was also a social event and a time for networking on multiple levels … chefs, restaurateurs, students, manufacturers, distributors, brokers, educators, entrepreneurs, dreamers, consultants, experts. We are a business of hospitality, relationships and people and during those two days we were all thrown into the mixing bowl together. Whether we were celebrating a sale, engaged in a spirited conversation or perhaps simply watching teams of cool bartenders pouring their heart out and yes, even complaining about this or that … we were doing it together. Associations always struggle with providing member benefits and value to the vendors who join as allieds and are a reliable source for the ask: sponsorships, via the dollar donation and in-kind services. In return allieds look for access to restaurant members so they can tout their business wares. The question was asked for a while, “Will the Expo return?” Well to my surprise, it is back. Whether it remains is will the restaurateurs

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Volume 15, No. 8 n August 2016

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Michael Birchenall Lisa Silber Electronic Ink Contributing Writers Contact

Editor and Publisher michael@foodservicemonthly.com Sales Manager lisa@foodservicemonthly.com Design and Production fsm@eink.net Dennis Barry, Juliet Bodinetz, Bob Brown, Dara Bunjon, Andrew Kline, Genevieve LeFranc, Celeste McCall, Henry Pertman, Randi Rom, Linda Roth, Michael Sternberg, Jay Treadwell, Becki Young phone: 703-471-7339 email: info@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com

Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide Mid-Atlantic foodservice professionals with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.

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go back to the Cow Palace and how well RAM executes a show they are producing themselves. There is little room for error. Will you come to Expo 2016? What are you expecting? Share

your thoughts with me: michael@ foodservicemonthly.com I know I will be there … and of course with my camera. September 27 is not that far way.

looking back, looking forward

You never know whom you will find at the Expo. Go to the Expo with a plan. Look for our Expo issue next month that should fill in the details every attendee will need. Look me up … tell me to take your picture … maybe you too will be in Foodservice Monthly in the recap October issue. —Michael Birchenall

Frank Thomas Bunjon Dara Bunjon, a long time Foodservice Monthly columnist and friend, lost her husband Tom to a stroke on June 26. We are so sorry for her loss. Her strength and determination have been amazing over the last few weeks … she is an inspiration. I didn’t know Tom that well … just well enough to gravitate to him when I would see him in a room. No beer references implied but Tom was always the most

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interesting man in the room. His love of photography … his ability to catch the essence of a moment in time always kept me thrilled. Tom was a soulful man … may he rest in peace. Tom was also a huge rail fan and his family asks that donations be made in his name to “Fire UP 611,” Virginia Museum of Transportation, 303 Norfolk Ave SW, Roanoke, VA 24016.

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FSM NEWS

The Expo Comes Alive with Competitions Mid-Atlantic Food, Beverage & Lodging Expo

Create seasonal Autumn cocktails for a chance to win a prize package worth over $1,000! The winner will be named by a panel of industry judges.

Mix It Up! The Mid-Atlantic’s Biggest and Baddest Bloody Mary Competition will be held Wednesday, September 28 and will offer a chance for restaurants and hotels to showcase a visually stunning Bloody Mary, adorned with your most creative garnish for a chance at a $500 prize! The winner will be decided based on a public vote of Expo attendees and Facebook likes. BY HILARY YEH, DIRECTOR OF EXPO, RESTAURANT ASSOCIATION OF MARYLAND

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e are just a couple of months away from the area’s largest and most exciting hospitality event: the MidAtlantic Food, Beverage & Lodging Expo! On Tuesday, September 27- Wednesday, September 28 at the Maryland State Fairgrounds in Timonium, the Expo will bring together the best elements of the hospitality industry in a dynamic trade show format. Not only will we be showcasing over 200 companies offering inventive new products to enhance your business, but the show will come alive with chef demonstrations, educational seminars, sampling opportunities, and Keynote Speaker, Joe Theismann! The full schedule of events can be viewed at www.midatlanticexpo. com. One of the most exciting elements over the two day event will be our interactive cocktail and culinary competitions:

foodservicemonthly

The Chesapeake Chefs Challenge

Interested in Competing? • Chefs: Contact John Johnson at the AACC HCAT Institute at 443909-6658 • Bartenders: Contact Kim Schlosser at RAM at 410-290-6800

Interested in Attending? Registration is FREE for hospitality professionals until September 1 and can be completed online at www.midatlanticexpo.com. Badges are valid for both days of the Expo and will be printed onsite.

FSM NEWS cont. on page 4

This is a live cooking competition, held on both days of the Expo, and hosted by the ACF Greater Baltimore Chapter and the Anne Arundel Community College — Hotel, Culinary Arts and Tourism Institute. Each chef will compete for 60 minutes in the hopes of winning the $1,500 Grand Prize, sponsored by Nestlé Professional. Attendees are invited to watch the exciting competition throughout both days. Finished plates and delectable desserts will also be on display for attendees to view.

The Mid-Atlantic Battle of the Bottle This is presented by Chopin Vodka, and will take place on Tuesday, September 27, featuring the best of the best in bartending.

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AUGUST 2016 | 3


FSM NEWS continued

Specialty Food Association Names Kafarakis President The Board of Directors of the Specialty Food Association announced that it has named Phillip M. Kafarakis as president of the notfor-profit trade association. Kafarakis brings more than 30 years of food industry experience to the Specialty Food Association, with a background in innovative brand management, membership

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development, and strategic planning. Since May 2013, Kafarakis served as Chief Innovation and Member Advancement Officer for the National Restaurant Association (NRA). The NRA is the world’s largest foodservice trade association, supporting more than 500,000 restaurant businesses in a $780 billion industry. Prior to that, Kafarakis spent ten years with McCormick & Company in Hunt Valley, Md., a $4 billion public food company. Kafarakis has also held executive leadership positions at Cargill, Jones Dairy Farm, and Kraft. He has a bachelor’s degree in marketing management from Northern Arizona University and an MBA from Georgetown University. “We are very pleased to have Phil join our organization,” said Becky Renfro Borbolla, Chair of the Specialty Food Association’s Board of Directors. “His experience and insight to the industry will provide us with an excellent blend of strength in strategy, member development and engagement, sales and marketing, and innovative partnership development. Each of those qualities will be essential to our Association as we seek to serve our members and the industry in new and compelling ways.” “The Specialty Food Association is regarded as the food industry’s innovation incubator, while also preserving and promoting traditional processes and tastes,” said Kafarakis. “I look forward to extending the Association’s member value platforms and working with authentic food creators and purveyors at a time when the American consumer’s interest in food has grown to new heights. It’s a great honor to join the Association, and to work with and lead these most passionate and entrepreneurial food companies as we expand our mission,” he added. Kafarakis will be responsible for the strategic direction and day-to-

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day operations of the Specialty Food Association, which serves more than 3,200 innovative, entrepreneurial member companies in the food and beverage industry. Established in 1952, the Specialty Food Association is a leading source of information about the $120.5 billion specialty food industry, whether for benchmark statistics, product trends or stories about food artisans and entrepreneurs. The Association is known worldwide for its Fancy Food Shows, the sofi Awards for outstanding products of the year, strong education programs, and one-to-one business building opportunities. Today, the not-for-profit Association has more than 3,200 members, including manufacturers, distributors, exporters, retailers, brokers, importers and allied professionals in the U.S. and abroad.

Restaurant Depot and Jetro Cash & Carry Help Earthquake Survivors in Ecuador Restaurant Depot and Jetro Cash & Carry have raised $110,000 to support earthquake relief efforts in Ecuador. The parent company, Jetro Holdings, LLC, organized an Ecuador relief fund drive inviting customers of all 116 Restaurant Depot and Jetro Cash & Carry stores in 32 states to make donations at checkout from April 19 to May 6. Employees also made donations, which were matched by the company. Stanley Fleishman, CEO of Jetro Holdings and Jetro/Restaurant Depot Group, said the company has long supported relief efforts in the aftermath of large-scale international disasters as well as smaller emergencies in communities where employees live and work. “As a company, we try to instill the value that while it is impossible to help everyone or participate in every crisis, we can make a difference for some,” Fleishman said. The donations support AmeriCares Ecuador Earthquake Relief Program, foodservicemonthly


FSM NEWS continued

which is assisting survivors of the April 16 earthquake. AmeriCares is delivering medicine and supplies for the injured and displaced, restoring health services, protecting health and preventing the spread of infectious disease. To date, AmeriCares has delivered 32 tons of aid for survivors valued at nearly $4 million. “Thanks to the generous donation from Jetro Holdings, we are meeting the health needs of families in Ecuador affected by the earthquake,” said AmeriCares Director of Emergency Response Kate Dischino. “We are ensuring medical professionals have the resources they need to continue caring for survivors.” Jetro Holdings also supported AmeriCares relief efforts in the aftermath of Hurricane Sandy and the 2010 Haiti earthquake. Headquartered in College Point, N.Y., Jetro Holdings, LLC, has been supplying independent food businesses with quality products from large cash and carry warehouse stores since 1990. By eliminating the overhead of a traditional distributor, focusing on the needs of independent foodservice operators and offering free membership, Restaurant Depot and Jetro Cash & Carry have become

a low-cost alternative to other foodservice suppliers throughout the United States.

Guerra Takes Overs F&B Position at Hay-Adams The Hay-Adams Vice President & General Manager, Hans Bruland announced the appointment of Paride Guerra as the new director of food and beverage for the awardwinning historic hotel.

“Paride Guerra has a passion for the hospitality industry, a love for classic hotels, and he takes great pride in the skills he has honed over the years,” explains General Manager Hans Bruland. “He pays exceptional attention to detail, and we are delighted to have him join our team at The Hay-Adams, bringing his experience to the table in service of our clientele.” A native of Switzerland, Paride

EMR Enjoys a Good Philly Burger Brawl Summer is a combination of work and play … and always helping out your customers. This was EMR’s third year being involved with the event.

Guerra brings a wealth of luxury level hospitality expertise gleaned in Europe, the United States and Asia to his position at The Hay-Adams. He most recently served as the director of food and beverage for COMO Hotels and Resorts five-star properties, Point Yamu in Phuket, Thailand and The Treasury in Perth, Australia, winner of Gourmet Traveller’s best new hotel of 2016 award. A 2004 graduate of Economics

University Lugano, Guerra also went on to earn a hotel management degree from the State Tourism and Hotel Management School in Bellinzona, Switzerland in 2008. While at university he held additional management training positions in Malaysia, Dubai and Switzerland, before embarking on his career at the five-star Four Seasons Hotel Canary Wharf in London post graduation.

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STEP 3: Enter your code FSM16 for a FREE badge

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www.VRL-Expo.com AUGUST 2016 | 5


FSM NEWS continued

Catersource Gathers Chefs and Restaurateurs in Washington August 15-17 From Sustainable Seafood to Delectable Chocolate: The Art of Catering Food 2016 Puts the Spotlight on Top Trends A three-day intensive training event for chefs and catering professionals will gather culinarians from across the country this month to learn how to capitalize on the latest trends in ingredients and presentation. Designed to make cuisine the center of every event, The Art of Catering Food 2016 previews inspiration from select East Coast experts who will lead sessions in Washington. Presented by Catersource and the International Caterers Association (ICA), The Art of Catering Food 2016 will take place in Washington August 15-17. Maryland’s Paula Kreuzberg is the executive director of the ICA. For more information and to register, visit artofcateringfood.com The Art of Catering Food features a full schedule of culinaryintensive sessions. Anchored in the nation’s capital this year, this unique training event taps into local talent to share their secrets to success. The event will highlight a range of exceptional chefs from the Mid-Atlantic, to the Northeast, and beyond. Featured sessions will include:

SITTING DOWN AT THE TABLE WITH THE MILLENNIAL GENERATION Todd Gray, Chef/Owner Equinox Restaurant (Washington) A five-time nominee for the James Beard Foundation’s Best Chef, Mid-Atlantic Award, Todd Gray owns

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the DC favorite Equinox. As Millennials are stepping in to reshape today’s restaurant and catering world, he’ll explain how to connect with the group through healthy options, crafted food and beverages, more plantbased menus, and the option to customize menu selections to their specific tastes.

FRESH CATCH — CREATING MAGIC USING SUSTAINABLE SEAFOOD Eric LeVine, Chef/Owner Morris Tap and Grill (Randolph, NJ) Chefs worldwide have committed to helping their customers make better seafood choices to ensure healthy oceans for the future. From appetizers to entrées, Eric will present seafood recipes that are appropriate for catering, and showcase sustainable seafood choices. With 35 years of experience in the foodservice industry, Eric is an international award-winning chef and Food Network “Chopped” champion.

THE CHOCOLATE EXPERIENCE, ONE BITE AT A TIME Meena Purushothaman, Executive Pastry Chef; and Sara Hancock, Assistant Pastry Chef Occasions Caterers (Washington) Recognized as the nation’s first Certified Green Restaurant Caterer, Occasions is dedicated to initiatives such as using sustainable and locally sourced ingredients. In this session by their top-notch pastry team, review chocolate techniques

Art of Catering Food will host optional tours of local catering kitchens for a behind the scenes look into some of the region’s most state-of-the-art facilities. See tour information here: artofcateringfood. com/activities

Capitol Fare An Exclusive Evening Event: such as tempering and making ganache. Learn methods to mold chocolate bon bons and infuse flavors into cream for chocolate creations.

VEGETABLES FORWARD, PLEASE! Ken Barrett, Executive Director; and Jennis Heal, Executive Chef BG Events and Catering (Boston, MA)

BG Events and Catering is a team of planners, chefs, producers, servers and more. This duo demonstrates the possibilities for artfully designed and tastefully prepared vegetable-focused meals to serve 500 or more. Learn prep systems, plating practices, and new recipe ideas for common vegetables in this idea-packed session.

MORE LOCAL INSPIRATION Go Behind the Scenes Catering Facility Tours:

Engage with culinarians from across the country at an exclusive party showcasing the local flavors and flare of the nation’s capital. Produced by local Occasions Caterers, the event will take place at Dock Five, an industrial chic warehouse connected to Union Market. See full details here: artofcateringfood.com/events To see the full education schedule and learn more about The Art of Catering Food, visit: schedule.artofcateringfood.com/list Catersource is a resource dedicated to the education and growth of catering and event professionals. Catersource provides an expansive network relevant to the catering and events business, producing in-depth educational offerings at the largest industry conference and tradeshow. The International Caterers Association (ICA) is a nonprofit organization dedicated to providing education, mentoring and resources for professional caterers and promoting the profession of catering to clients, industry members, vendors, and the public. The membership is comprised of both off-premise and on-premise caterers from around the globe.

Beyond its more than 20 classroom training sessions, The

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FSM NEWS continued

Zika: Don’t Bite Hands That Feed You Mosquito season has ramped up — and so have concerns about the Zika virus in the United States. There were 1,306 cases of Zika virus in the United States as of July 2016, according to the Centers for Disease Control and Prevention. Nearly all were acquired by travelers to areas where Zika is transmitted by mosquitos. Zika has not yet been transmitted in the United States through mosquito bites. But you can take steps now to protect your guests and employees, especially if you offer outdoor dining. Jim Fredericks of the National Pest Management Association and Aaron Hobbs of Responsible Industry for a Sound America offered these seven takeaways during a recent National Restaurant Association webinar: 1. Assess your site. Mosquitos typically

breed where water collects. Planters, flower pots and raised decks are likely suspects. Watch debris like plastic and other containers. Even bottle caps that hold small amounts of water for more than five days should be discarded. 2. Eliminate potential breeding grounds. Mosquitoes that transmit Zika typically stay within 100 meters of where they hatch their eggs. By eliminating standing water and potential breeding areas on your property, you can significantly reduce the population of biting and breeding mosquitoes. 3. Know thy enemy. Only female mosquitoes bite humans; they need the protein in blood to produce eggs. They primarily bite during the daytime or dusk. The Zika virus is transmitted by the Aedes species mosquito. Symptoms include fever, rash, joint and muscle pain, headache and conjunctivitis. It also can be

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passed from mother to child during pregnancy and cause birth defects. 4. Don’t leave mops and buckets out for mosquitoes to breed in. Also, make sure you clear drinks away from the bar. 5. Talk with a pest management provider about solutions. 6. Treat shrubbery and vegetative areas on outdoor patios. This creates a barrier on the property. 7. Dress appropriately. Employees working outside where mosquitoes are present or biting should wear long-sleeve shirts and pants as well as mosquito repellent. “We don’t expect today for this to be an issue in the United States like it is in other hot spots,” Hobbs said. “Our primary concern is preventing people from being bitten. This is going to have to be a community effort.”

NRA Member Testifies before Congress. Joint Economic Committee on Impact of Government Overreach Jamie Richardson, White Castle System’s Incorporated Vice President of Government, Shareholder and Community Relations and Chairman of the Ohio Restaurant Association, testified before the Congressional Joint Economic Committee on the negative impact excessive government regulations have on Main Street businesses. Richardson testified on behalf of the National Restaurant Association, which represents over 500,000 restaurant businesses in all fifty states. Richardson highlighted the fact that growth in his company is slowing due to increasingly burdensome regulations such as ACA, changes to the longestablished joint employer standard, newly implemented overtime regulations, and growing rulemaking from EPA and OSHA. In his testimony, Richardson stated that the cumulative effect of these burdensome regulations threatens advancement opportunities for the restaurant workforce and has a

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negative impact on business growth and investment. “The mounting uncertainty and the collective effect of a legislative and regulatory regime that is hostile to job creation that has brought us to a standstill,” Richardson told the committee. “Restaurants run on narrow margins, and White Castle is no exception. In an environment where hard-working Americans are still struggling to make ends meet, we are facing record costs for labor and food—our two biggest investments— and a wide range of regulatory costs. There is an equally daunting barrier of deciphering bureaucratic language written in a hieroglyphic text not even the most advanced ‘Google Translator’ can interpret.” Richardson stated that government regulation is a top challenge for our nation’s restaurants. In the Association’s Industry Tracking Survey, more than one in five restaurant operators report government as their current top challenge—a higher proportion than the economy or building/ maintaining sales volume. Richardson highlighted the fact that before the implementation of regulations like ACA in 2012, White Castle was on the road to unit growth with 408 restaurants. Today the company has 390. “We are a nation of entrepreneurs — a nation of citizens seeking life, liberty and the pursuit of happiness who for generations have been the greatest problem solvers and entrepreneurs the world has ever witnessed … We are both proud of and grateful for the responsibility of serving America’s communities — creating jobs, boosting the economy, and serving our customers,” said Richardson. “Our industry is committed to addressing those challenges in a way that enables us to continue serving our customers with excellence. But to do that effectively, we need Congress to address our nation’s growing bureaucracy.” foodservicemonthly


WORKING IN AMERICA Becki L. Young

Senegal Cuisine Finds Home in Hyattsville with the Best of Traditional Dishes

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hat I remembered most about my visit to Chez Dior, a Senegalese restaurant owned by Mamadou Fall in Hyattsville, Md., were the beverages. In addition to bissau (a hibiscus flower infusion that is the “national drink of Senegal”), the restaurant offers juices made from sweet ginger with pineapple, tangy tamarind, “pain de singe,” a superfood fruit from the baobab tree, voluptuous mango, and the house special “cocktail,” a nonalcoholic mixture of several juices. Attaya, a traditional Senegalese green tea, is also available. A favorite among the local African community as well as returned Peace Corps volunteers, Chez Dior’s menu includes traditional Senegalese dishes such

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as Thiebou diene, made from fish, rice and tomato sauce (which, according Mamadou Fall, is what “96 percent of Senegalese eat for lunch”), Yassa chicken marinated in lemon and onion, and Dibi, grilled lamb with onion-mustard sauce that in Senegal is often featured in a Dibi-centric restaurant called a Dibiterie. Those craving other African cuisines will not be disappointed by the Cameroonian Ndole stew, cassava (yuca) which is a staple in Nigeria and Sierra Leone, and Attieke, a traditional dish from the Ivory Coast. Dessert selections include Thiakry, a sweet

millet couscous dish. Chez Dior is named after the oldest daughter of Mamadou Fall, who immigrated to the US in 1998 with his wife and the young Dior after winning the visa lottery. In addition to Dior, Fall has three more children, all born in the US. Before winning the lottery Fall ran a fish processing and export business with his siblings in Dakar, Senegal’s seaside capital. Employing about 20 workers, the company purchased fish such as barracuda, dorade (sea bream) and rouget (red mullet) from local fishermen, then processed it and exported it primarily to Western European countries (France, Germany, Belgium). When Fall arrived in the US nearly 20 years ago, he tried unsuccessfully to get into the seafood importing business here. Among other things he encountered a substantial language barrier, and he took various jobs while improving his English. Fall says he and his family encountered a welcome reception in Minnesota where they spent nearly 5 years; even after the events of September 11, 2001, they never encountered anti-immigrant sentiment in the northern state, perhaps because of its rich immigrant tradition and the large number of Somali refugees who have settled there in recent years. When the Minnesota winters got to be too much for Fall’s wife, the family moved to the DC area where Fall worked in several hotels (Park Hyatt, JW Marriott) before a long stint with Home Depot as a

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supervisor, where he says the biggest lesson was “about customer service, and making sure the customer leaves happy.” While he was working full-time at Home Depot, Fall operated a side business — a catering service that prepared and delivered meals to Senegalese community in the DMV area. Though this business closed in 2008 Fall continued receiving in inquiries and requests for authentic African cuisine, and eventually he decided to open a full-service restaurant. In May 2014, Chez Dior opened its doors in Hyattsville’s Art’s District. The restaurant’s customers are about 50 percent African, estimates Fall. Chez Dior hosted a farewell party for James Zumwalt, the current US Ambassador to Senegal, and has catered several events at the Pentagon, as well as weddings, graduation parties, naming ceremonies for babies, and birthday parties. Fall said the thing he misses most about Senegal are the family meals — but not a lot — as the large Senegalese community here in the DMV (the third largest in the US, after New York and Atlanta) has become his second family. Clearly the benefit is reciprocal, as his restaurant helps to bring the African immigrant community a sense of “home away from home,” and also offers a unique and tasty experience to the dining public. BECKI L. YOUNG, co-founder of Hammond Young Immigration, is a business immigration attorney with 20 years of experience in the field. She has represented more than 100 of the world’s most prominent hotels and restaurants, and facilitated the sponsorship of foreign professionals, trainees, interns and individuals of “extraordinary ability.” Ms. Young is an active member of the American Immigration Lawyers Association. She can be reached at 301-917-6900 or byoung@hyimmigration.com. foodservicemonthly


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RAM Features Chesapeake Chefs Challenge at Expo

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he RAM Expo will include a ACF Sanctioned Culinary Competition sponsored by Nestle on September 27 and 28. The chefs’ event will be hosted by the ACF Greater Baltimore Chapter and Anne Arundel Community College Hotel Culinary Arts and Tourism Institute. Chef co-chairs are Rich Hoffman (chefhoffman@ outlook.com) and John Johnson (jvjohnson1@aacc.edu). Over the two days, the chefs will compete in K 1-9 Contemporary Hot Food Cooking plus a wildcard sponsored by Nestle Foodservice, Minors division. The category will follow the K category cooking guidelines but the chefs competing will be required to feature one of the Minor’s concentrates within the dish. This will be a single competitor, 60-minute category requiring four finished plates: three for the judges to taste and one for critique. They will be required as stated above to use a Minors product.

For a complete description of each competition category: http://www.acfchefs. org/download/documents/ Competitions/Culinary_ Competition_Manual.pdf

Chesapeake Chefs Challenge Awards • 1st place : $1,500 cash sponsored by Nestle Foodservice • 2nd place: Weekend Getaway from Restaurant Association of Maryland • 3rd place: Professional Chef’s knife set from Mercer Culinary Space is limited in the Contemporary and Chesapeake Chefs Challenge to the first 20 competitors that send in their payment. Applications are accepted on a first come – first serve basis. Your payment MUST be received to confirm your participation. Each category entry is $100. All competitor forms must include payment.

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BOB BROWN SAYS Bob Brown

The Art of Goodbye

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on’t let your efforts go up in smoke at the finish line. Embrace a series of artful tactics and strategies to ensure a perfect ending.

1. Be hyper-vigilant at the end of the meal. Do guests want to linger over Gran Marniers or bolt for the Cineplex? • Work your table to the bitter end. Offer coffee refills, and constantly clear sip sticks, dirty plates, and glassware. • Stay on the look-out for “check please” signals. Stay tuned for the “writing on the palm,” putting credit cards down, and other gestures that signal guests want their checks pronto. • Pre-calculate checks. Pre-print checks near the end of the meal. It’s impressive to present the bill at a moment’s notice. • Avoid the “in the bag letdown.” Don’t expect that because your check is 60 bucks you’re guaranteed an easy $12 tip.Think again. Serve guests from start to finish.

2. Graciously present the check and inform how to pay. • Time the check presentation. Some restaurateurs want the check presented when the guest asks. Others want the tab delivered after a guest has savored her last sip of Louis XII Cognac. • Present the check and explain payment process. Graciously present the check to the host, or diplomatically place it in the middle of the table and let guests know how to pay. Try, “Mr. Jägermeister (or “Ladies and gentleman), this is for your convenience. I’ll be happy to take this when you’re ready. • Avoid the “disappearing act.” Stay within visual contact. There’s foodservicemonthly

nothing worse than a guest having to flag you down or go on an expedition to get their check! • Watch like a hawk — but don’t hover. If you rush, guests will camp out. If you take forever, your gratuity will take a precipitous dive. • Process the check quickly. Get the credit card voucher, change, or room charge back to the guest ASAP. Respect guests’ most precious commodity — time!

finish affair. It never ends until the curtain falls. BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz

Carlton. He works internationally hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and authored the bestselling The Little Brown Book of Restaurant Success selling over 100,000 copies worldwide. Contact Bob for speeches, workshops, breakouts, executive retreats: 571-246-2944 ©Bob Brown Service Solutions 2014.

3. Make goodbye special. “Thanks and have a nice evening” doesn’t cut it. • Deliver a “verbal thank you note.” Consider, “Mr. and Mrs. Hersey, thanks for celebrating your 10th anniversary here. I’m glad you enjoyed the Iron Horse Pinot Noir. Have a pleasant trip back to Reston. I look forward to your next visit.” Now you’ve reminded guests of your expert recommendations, and you’ve created a personalized farewell. • Thank all guests, not just the host. Don’t be fooled There are plenty of “hidden referral” quiet types who’ll return with friends and family. • Assist guests. Help guests with jackets and belongings. Move the table for their comfortable departure. • Stand in the strategic goodbye position. In a final gesture of caring, stand in a place where guests must pass in order to leave. Smile, make eye contact, and, if cues permit, seal the deal with and handshake.

Visit Us! Booth 115 Mid-Atlantic Expo Sept. 27-28 Maryland State Fairgrounds

Your guests’ intent to return and how handsomely they reward you hang in the balance. The outcome depends on how well you execute a gracious and well-thought-out goodbye. Hospitality is a start to

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AUGUST 2016 | 13


FORK IN THE ROAD Genevieve LeFranc

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t’s safe to say the entirety of DC’s food and wine scene — and those who love to frequent it — owes Nycci Nellis big time. She’s a womanabout-town who serves as the go-to eyes and ears of Washington’s food scene; she cornered the blog scene long before it exploded; she gave the famous quote “Necessity is the mother of invention,” new meaning. Entering the twenty-first century, sensing a burgeoning culinary scene in DC, Nellis found herself hungry for a resource that pooled the latest and greatest restaurants and food events all in one convenient place. She couldn’t find any such resource, so she created one herself. Today, Nellis continues to serve as founder and publisher of TheListAreYouOnIt.com; a holy grail website resource for area foodies and tourists alike, boasting more than 37,000 subscribers. Heard about a celebrity chef appearance in your neighborhood? Nycci’s got the scoop. Curious about cooking

NYCCI THE LIST YOU

THE MASTER OF

NELLIS WANT TO BE ON classes and wine seminars you keep seeing all over Instagram? Just ask Nycci. And if you want to be seriously entertained, tune in to her weekly radio show, Foodie and the Beast — the Washington area’s only local food and wine variety show on Federal News radio 1500 AM on Sundays, 11 a.m. – 12 p.m. Want to know more about the go-to woman behind the DC area’s premier food and wine scene? Read on …

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Tell us a bit about how you got your start in DC’s food and wine scene? When I was attending school I thought I wanted to be in broadcast journalism, but when I graduated and then traveled Europe for a bit, I returned, and a close relative in DC ended up helping me land a gig … event planning across the country. In 2000, after having my children, I started baking out of my home for local restaurants, which ended up getting my foot in the door with a lot of local culinary folks. I started picking up tidbits about local events and dinners and cooking classes — mind you, blogs didn’t exist at that time. I had always considered myself the designated concierge to all my friends, so I came up with the concept of educating people about every food and wine destination and event in the DC area. I didn’t know anything about publicists or how people got information out, I just shook every hand I could in the city. People really responded well and wanted the information, and the site gave me the platform and space to provide all of that, which is now a regular part of our everyday lives. But back then it wasn’t. Who inspired you to learn or love food and wine along the way and why, and what was the most valuable thing you learned from them? My parents, really, because they created such value around food and the dining experience itself, whether entertaining at home or going out somewhere. There wasn’t a bakery my father passed that he wouldn’t go into, and it wasn’t always about five-star dining either. Growing up in New Jersey, we always ate out in the city, and my parents were huge entertainers. They had a massive gourmet club, where each invitee would be assigned a country and have to

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bring cuisine from that nation. I give them a lot of credit for my food curiosity, since we always had gourmet food magazines all over the house. I read cookbooks like novels and my friends and I were already throwing dinner parties at 13. How did this become a career? Pure happenstance. I created the site because it was simply information I wanted but couldn’t find. When I first launched, it was before blogs even existed. The site gave me the platform to talk about things I’m passionate about, and I’m fortunate other people want to hear it, too. If you were on death row, what would be your last meal? Sammy’s steak for two in Mendham, NJ — a 64 oz. T-Bone steak placed atop a platter of french fries (that have been fried in steak grease), and then topped with more fries. Your husband of nearly 20 years has been described is a non-foodie — do you clash or butt heads on any topics? How do you enjoy working on your radio show together? Our radio show is titled Foodie and the Beast — I’m the foodie, he’s the beast. In that theme, I’m the one who knows what’s going on in the food world and restaurant scene, and he likes to eat. He likes to eat but he doesn’t like to spend money on food. He’s always found expensive things ludicrous, but has since developed an appreciation for the finer things. Who is the “biggest name” that you’ve enjoyed working with the most, and why? On the show we’ve been lucky to interview almost everyone locally and nationally — Anthony Bourdain, Eric Ripert — but I’ve always really enjoyed Wolfgang Puck, who I’ve interviewed several times. He’s so engaged with people. foodservicemonthly


FORK IN THE ROAD Genevieve LeFranc

He’s lovely and genuine and that speaks to his success.

What is your biggest or proudest accomplishment thus far? My family, first and foremost. I have a 20-year marriage, five fabulous children, two grandchildren, and four dogs. That’s all really important to me, and at the same time, creating my own business and being successful and forming the types of relationships I have. I’m awed by that.

What are your favorite restaurants in the DMV area? It’s definitely ever-changing, as the scene continues to evolve. Red Hen (if my husband and I go out), Le Diplomat, or The Source for dim sum. What food or foods do you hate? Offal. They are definitely a part of the food community, but I’m just not gonna order it. Why DC? What do you love about this city? There’s always so much going on here, and right now is such an exciting time. Restaurants are blowing up, and there are so many good people doing so many good things in the food space. And it’s not just the restaurants, but the designers as well. There are also so many great food charities that are working with farmers, vendors, and local restaurants as a way to make sure good food gets to everybody. So it’s an exciting time that there’s so much currently going on, and I’m just thrilled to have a corner of it. In what way do you perceive the DMV as a food destination? The DC area is now a major dining destination, and with the growth of the city, has come endless excellent dining options, and a lot of people in the city actually really do work with local farmers’ markets and the general products available in the Mid-Atlantic area. On our radio show we have farmers, oystermen, fishermen, dairy producers and wine makers from all over the DC metro area, because there’s so much good product being developed and people in the community are using it. What was your motivation to get your website, The List, off the ground? How has it evolved since it first launched? It began as creating something foodservicemonthly

Derek Brown, Marjorie Meek-Bradley and Nycci Nellis celebrate their selection to the Celebrity Cruises DC Culinary cruise to the Caribbean. I wanted in a community and industry that I had always admired from afar, but I never knew I would become a part of it. As it’s grown it has changed. Originally there was more of me personally in there, but I took a lot of that out. It’s really no longer necessary with social media. People following me on Twitter, Instagram, and Facebook already know what I’m doing every day and can follow along. With photos and live videos, the whole landscape has changed.

my husband, and the multitude of career outlets I have, I don’t have a ton of time for that!

What other radio shows, radio personalities, podcasts, etc. do you cover? Peter Osborne, Kojo Nnamdi, and the podcast Bitch Sesh.

What do you consider keys to your success? Luck and hard work.

What are your passions, hobbies? I’m very lucky that my passion became my profession, so I do what I love every day. I love cooking and the food world — that’s a lot of what I do, and I’m surrounded by great friends who love doing that as well. I also love fashion, theater, and art, but between kids, my dogs,

What’s new, trending, and innovative about your industry right now? All the different social media platforms are changing the landscape completely. The ability for people to be “with” you — from the kitchen to the bar to the radio show — is everywhere right now. You can show anyone anything.

What are your secrets for running a successful website and radio show? To be really engaged with all the people I work with, and accessible to and engaged with my audience — these are key. I answer the questions people email me; I respond to their comments; and I always get to know the people I’m interviewing.

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What’s next? October is our eighth year on radio, and February will mark the 15th anniversary of The List. In January we’re kicking off a sevennight DC Caribbean culinary Celebrity Cruise featuring an incredible selection of local bigname chefs like Mike Isabella, Marjorie Meek-Bradley, David Guas and beverage authority Derek Brown. It’s the first time a national cruise company has decided to do a trip based on DC chefs, which says a tremendous amount and I’m very humbled and honored to curate it.

SMALL BITES HOME & LIFESTYLE Where do you live? Kensington, Md. Favorite art: Theatre Pets: I have four dogs — Two, 100 lb. (plus) Bernese, one 170 lb. Bernese/Great Pyrenees and one Pitfall mix Favorite flowers: Lilacs Favorite gadget: My phone Favorite cocktail: Will sip a cocktail but prefer wine or bubbles Top three DVR shows: The Daily Show, John Oliver and Samantha Bee FOOD Favorite food discovery: Pepper Favorite neighborhood dining: Kapnos Kouzina Necessary indulgence/extravagance: Seriously? Where to begin … Perfect meal: One I have made for me and my family Favorite ingredient: Farro Everything goes better with: Cheese Chocolate or fruit: Chocolate, dark Comfort food: Pizza Favorite dessert: I’ll let Tiffany MacIsaac answer that one Favorite snack: Blueberries, peaches and melon

AUGUST 2016 | 15


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ASSOCIATION NEWS RAMEF Jessica Waller

2016 RAMEF Scholarships Announced

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he Restaurant Association of Maryland Education Foundation RAMEF helps people meet the financial needs of higher education and their ongoing professional development. Here are our 2016 winners:

RAM/NRAEF Co-branded Scholarship • Khori Eubanks ($2,000) She was a ProStart student at Old Mill High School and was the 2016 ProStart Student of the Year. She will be attending the Culinary Institute of America in Hyde Park, New York in the fall. Her goal is to become a food scientist. • Tyler Chambers ($1,000) He was a ProStart student at Bowie High School. He plans to go to Johnson & Wales in Providence, RI in the fall. He worked at the RAM member restaurant Clyde’s of Chevy Chase. • Benjamin Butenewicz ($1,000) He was a ProStart student at Cecil County School of Technology. He plans to go to Johnson & Wales in Charlotte, NC in the fall. He was the Chapter President for Future Business Leaders of America and the statewide FBLA Treasurer/ Secretary.

Letitia B Carter Scholarship

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The Letitia B. Carter Scholarship is presented by RAMEF in memory of former CEO of the Restaurant Association of Maryland. This competitive scholarship is awarded to Maryland residents interested in pursuing hospitality-related coursework. It is available to high school students and college students as well as high school, college or corporate instructors and current hospitality industry professionals. • Benjamin Butenewicz ($1,000) • Tyler Chambers ($1,000)

Marcia S. Harris Legacy Fund The Marcia S. Harris Legacy Fund Scholarship is presented by the Restaurant Association of Maryland in memory of Marcia S. Harris former CEO of RAM for more than 20 years. Marcia had a love for life and a love for the foodservice industry that stood out even in the largest crowds. Her passion and dedication to promoting, protecting and improving the foodservice industry is what drove her day in and day out. Applicants should also possess the qualities of passion and dedication and have a strong desire to improve the foodservice industry through the personal pursuit of professionalism. • Mychael Bell ($2,000) She was a student at North Point STI (Science, Technology, & Industry) High School. She plans to attend the Culinary Institute of America in Hyde Park, NY in the fall. Her goal is to open her own restaurant and use that as a platform to provide community outreach to at risk youth and kids with disabilities.

Eddie Dopkin’s First Course Award The Eddie Dopkin First Course Award Honoring Entrepreneurship in Hospitality is presented by RAMEF on behalf of the Dopkin Family. Eddie was a longtime restaurant owner, caterer and entrepreneur in Baltimore. He owned Miss Shirley’s and The Classic Catering People as well as many other restaurants. This scholarship is only available to current students at Stratford University – Baltimore Campus. • Danielle Evans ($5000) She will attend Stratford University as a Baking & Pastry major. She hopes to one day open her own peanut-free bakery.

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16 | AUGUST 2016

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ASSOCIATION NEWS RAM Marshall Weston, Jr.

July Minimum Wage Increases in Maryland: Bringing Some Clarity for Businesses

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ost Maryland business owners know that the Maryland state minimum wage rose on July 1 to $8.75 per hour, while the Maryland state “Tip Wage” rate was kept frozen at $3.63 per hour. Minimum wage rates differ in Montgomery County and Prince George’s County however, and it can be confusing to stay on track as an employer. This is especially the case for businesses with locations in multiple counties. Below are specific details on minimum wage rate changes and Tip Wage rate changes to help you stay in compliance. If you have any questions give the Restaurant Association of Maryland (RAM) a call at 410-290-6800. Knowledgeable RAM staff will also be on hand to answer your questions at the Mid-Atlantic Food, Beverage & Lodging Expo on September 27-28 at the Maryland State Fairgrounds.

minimum wage is higher than the Maryland state minimum wage and is currently $9.55 per hour. The Prince George’s County minimum wage did not increase on July 1. It will increase to $10.75 per hour on October 1, 2016. The Tip Wage in Prince George’s is frozen at $3.63 per hour. As a reminder, employers based in other jurisdictions who send employees into Montgomery and Prince George’s Counties are required to comply with these higher local minimum wage laws for employees who spend time working in these two counties. Also, establishments selling food for on-premise consumption grossing less than $400,000 per year are exempt from state and local minimum wage and overtime requirements, but must still comply with federal minimum wage and overtime law.

Maryland State Minimum Wage

Posting of the new wage rates is required and may be downloaded and printed here: www.dllr.state.md.us/labor/wages/ minimumwagelaw.pdf

The Maryland state minimum wage increased to $8.75 per hour on July 1. The current minimum Tip Wage in Maryland is frozen at $3.63 per hour for tipped employees. In all Maryland jurisdictions, a restaurant is permitted to pay more than the Tip Wage.

Montgomery County Minimum Wage The Montgomery County minimum wage is higher than the Maryland state minimum wage and increased to $10.75 per hour on July 1. The Tip Wage in Montgomery County is frozen at $4.00 per hour.

Prince George’s County Minimum Wage The Prince George’s County foodservicemonthly

George’s are exempt from local minimum wage rates but must be paid the state minimum wage rate. Such employees who work more than 20 hours per week must be paid the local minimum wage. Employees age 19 and above working in Montgomery or Prince

George’s must be paid the local minimum wage. State law allows employers (including those in Montgomery and Prince George’s) to pay an employee under the age of 20 a wage that equals a rate of 85%

ASSOCIATION NEWS RAM cont. on page 22

RESTAURANTS ■ MULTI-FAMILY ■ REMODELS ■ INTERIORS ■ TENANT

New Wage Rates Posting Requirement

New Minimum Wages and Youth Training Wage Please note that the federal Youth Minimum Wage (also known as the federal training wage or opportunity wage) is not in effect under State or local law. Any employee covered by state or local law may not be paid a youth minimum wage as defined under federal law. However, the employee may be paid Maryland’s 85% training wage, if eligible. Employees ages 16, 17 and 18 working no more than 20 hours per week in Montgomery or Prince

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AUGUST 2016 | 17


NOVA FORAGING

Oh! George, with Central and Southern Virginia Roots, Invades NOVA Oh George! Tables & Taphouse is a high energy concept located at University Mall in Fairfax, Va. While serious about beer, with 24 craft brews on draft, the food is no ordinary tap house fare. Serving fire roasted pizza, custom ground burgers, salads and other entrees, Oh George! has raised the bar. Part of the Parry Restaurant Group, they have popular restaurants from Richmond to Roanoke. Welcome to Northern Virginia.

Sous chef Candy Forbes has a pot of chicken wings confit working for dinner Bartender Donna Evans has a lineup of craft beers … and yes, they can do growlers. OH! GEORGE 10659 Braddock Road Fairfax, VA 703-543-4161 ohgeorge.com Roy Bladgley, General Manager Daniel Mesheske, Executive Chef

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Bailey Keller, Steve Lehman (Assistant Manager), Lindsay Kiedaisch. The Newsmagazine Foodservice Professionals Rely On

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Gov. Larry Hogan and First Lady Yumi Hogan Host 9th Annual Buy Local Cookout Governor celebrates “Buy Local Challenge Week” with cookout featuring local products, recipes, chefs

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overnor Larry Hogan and First Lady Yumi Hogan hosted the 9th annual Buy Local Cookout at Government House and officially recognized Maryland’s “Buy Local Challenge Week,” which encourages Marylanders to incorporate at least one locally grown, produced or harvested product into their meals each day. Governor Hogan officially declared July 23-31 as “Buy Local Challenge Week” to raise awareness about the benefits of local farms and food

agricultural industry strong, diverse and sustainable. I thank all of the talented chefs who submitted recipes for this year’s event.” The Buy Local Challenge, created in 2006 by the Southern Maryland Agricultural Development Commission, has grown into a statewide initiative that has continued to grow. In its 2012 Policy Choices Survey, the University of Baltimore Schaefer Center for Public Policy found that more than 78 percent of Marylanders said they

“AS DEMAND FOR LOCAL PRODUCTS CONTINUES TO GROW, MARYLAND IS NOW HOME TO 147 FARMERS MARKETS.”

so that Marylanders will become more familiar and more frequent consumers of fresh, local products. “The Buy Local Cookout is a great opportunity to showcase Maryland’s culinary culture while supporting our local farmers and producers,” said Governor Hogan. “Many business — from grocery store chains, to distributors, and restaurants — rely on the fresh, nutritious food grown right here in Maryland, and that relationship helps keep our foodservicemonthly

JOE BARTENFELDER AGRICULTURE SECRETARY

want to buy produce grown by a Maryland farmer. “As demand for local products continues to grow, Maryland is now home to 147 farmers markets,” said Agriculture Secretary Joe Bartenfelder. “We are committed to connecting local consumers with local producers, and I encourage all Marylanders to check our searchable database at www.MarylandsBest.net to find local products and markets near them.”

Earlier this year, Governor Hogan invited teams of chefs and producers to submit original recipes that highlight the diversity of local products. Some 45 recipes were submitted; and 17 were selected. First Lady Yumi Hogan and Government House chefs will provide an entrée, salad and dessert for the cookout. All recipe submissions have been compiled and published in the 2016 Buy Local Cookout Recipes. This year’s cookbook and all previous cookbooks are available free. Three of the nine dairy farms on Maryland’s Best Ice Cream Trail ­— Prigel Family Creamery, Kilby Cream, and South Mountain Creamery — donated ice cream. Also donating products to the

cookout are: Baywater Greens, Blades Orchard, Garrett Growers, GreenStreet Gardens, Honest Tea, Nice Farms Creamery, Roseda Black Angus Farm, and Triple J Farms. There were wine, beer or spirits pairing recommendations from the Maryland Wineries Association, Brewers Association of which includes Maryland and Maryland Distillers Guild. Agriculture contributes $8.25 billion annually and 45,600 jobs to our state’s economy every year, according to a University of Maryland Department of Agricultural and Resource Economics 2013 report. Follow Maryland Department of Agriculture on Twitter @MdAgDept and Facebook

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AUGUST 2016 | 19


ADVERTISER SPOTLIGHT Hearn Kirkwood

Hearn Kirkwood Celebrates 70 Years Dedicated to Its Customers Where Freshness Is Always in Season

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earn Kirkwood, one of the largest distributors of perishable products on the East Coast, is celebrating its 70th year since its doors first opened in Baltimore and has grown to include a 110,000 square-foot facility including a 70,000 square-foot state-of-the-art production space in Jessup to complement the wholesale produce business in Hanover. The company was started by a father-son team William and Peter Gilbert in 1946 from a storefront in Baltimore, where produce was brought out onto the streets for sale daily. Hearn Kirkwood, still a familyowned local company, is more than wholesale produce, but has diversified from its beginnings in Bulk Produce into Cut Produce. The Hanover location also specializes in fulfilling customer needs by sourcing the finest fresh Seafood, Poultry, Dairy and Meats. Hearn Kirkwood is also a founding member of the national buying co-op Pro*Act which leverages its ability to remain competitive in a cost sensitive market. One of the noticeable trademarks is its close relationship with the local farmers they have supported over the years that goes beyond a strict dollar value. What many may not realize about Hearn Kirkwood is that beyond the cut produce growth potential, the area for the lead in growth and sales is the Prepared Foods division. Under Food Unlimited, Hearn

20 | AUGUST 2016

Meg McCawley, Purchasing Manager; Laura Ellis, National Accounts Sales; Charles Gilbert, CEO; Peter Gilbert, Founder; Brian Gilbert, National Accounts Sales; Tish McCawley, Executive Vice President; Sean McCawley, Customer Service Manager Kirkwood has a USDA kitchen headed by Chef Sean Riggs. Not only do they maintain a menu for its customers, the Food Unlimited kitchen can prepare custom orders for customers of all sizes. A recent order called for a delivery of 12,000 sliders to a major hotel.

For a glimpse of the Hearn Kirkwood set to sustain itself as a market leader for the next 70 years, they will be exhibiting at the 2016 Mid-Atlantic Food Beverage and Lodging Expo in Timonium September 27 and 28. They will be showing the full range of products that has formed the core of the Hearn Kirkwood business at their Booth 121, but will certainly showcase products to include processed fruits and vegetables as well as a sampling of their “grab and go” items. They will also show their “Behind the Glass” salad kits and seasonal, local fruits and vegetables. Hearn Kirkwood prides itself on its endless commitment to quality and providing their customers with the best value. They recently received certification of SQF II in

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the cut produce processing plant, further signifying its dedication to quality and food safety. Hearn Kirkwood delivers to the Mid-Atlantic – Maryland, Virginia, Pennsylvania, Delaware, New Jersey and New York. In a day of consolidation in the marketplace, Hearn Kirkwood has established its business with their 70-year-old core values: undeniable quality and personal customer service. Hearn Kirkwood operates with the understanding the customer sits at the top. The Hearn Kirkwood team has a mutual respect with each and every one of its customers and are nimble enough that they can make special accommodations for customers as necessary. The foundation of success is set for the next 70 years. foodservicemonthly


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THE LATEST DISH Linda Roth

Isabella Finds His Spanish Self in the Marriott Marquis

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ike Isabella plans to open a Spanish restaurant, Arroz, in the Marriott Marquis Washington, DC in early 2017, in the space where Chicagoan Alfredo Sandoval’s Mercadito was slated to open. The menu will feature southern Spanish, Portuguese and North African influences. Arroz will seat 124 in the dining room, 48 in the bar and lounge and 62 in the outdoor terrace. With the build out and time frame, will it open in time for January’s inauguration? Social Restaurant Group, plans to open a 9800 sq-ft FrenchMediterranean restaurant called La Vie, at The Wharf in SW DC. Taking full advantage of being on the waterfront, it will have an 1100sq-ft waterfront outdoor patio as well as access to 5000 sq-ft rooftop terrace. This is the latest restaurant announcement for The Wharf project. Social Restaurant Group also has Provision No. 14 in 14th Street corridor, The Prospect sports bar on U Street and Bonfire in Dupont Circle. Bryan Voltaggio‘s Family Meal will be replaced by Bryan’s Italian fine dining concept, Aggio, at One Loudoun in Ashburn. It’s slated to open on August 10, serving dinner

ASSOCIATION NEWS RAM cont. from page 17 of the State minimum wage only for the first six months that the employee is employed by that employer. An employer may only apply the training wage rate to an employee for the first six months of employment, regardless of any breaks in service or if the employer offers the employee a different position. 22 | AUGUST 2016

and weekend brunch. Justin Zawoysky, who has worked with Bryan for many years, will be the chef there.

Chef & F&B Pro Update The Willard InterContinental named Executive Chef Peter Laufer to lead the hotel’s culinary team as well as authentic French bistro Café du Parc. His 20 years of international culinary experience includes executive chef at the InterContinental Houston Galleria … matchboxfoodgroup will open its 10th matchbox in Pentagon City with executive chef Ed McIntosh at the helm, and its 11th matchbox in Richmond’s trendy Short Pump region with executive chef Michael Linsey … Paride Guerra has been named director of food and beverage for The Hay-Adams ... Ben Pflaumer will take over the kitchen at Osteria Morini at the Navy Yard on August 1 … Tom Crenshaw has taken over chef duties at Boss Shepherd’s. He was previously at Paolo’s in Georgetown.

Quick Hits District Taco is opening at 4600 Wisconsin Ave, NW … &pizza opening at 405 8th St SE on Barracks Row … Wahlburgers will open where Ping Pong Dim

Notifying Employees of the Tip Credit By law, employers must inform tipped employees about the provisions of tip credit statutes and ordinances, and inform these employees that a tip credit will be applied to their wages. It is a good practice for employers to obtain written acknowledgement from their employees that they were informed of the tip

Sum was in Dupont Circle. It’s brought to you by Mark & Donnie Wahlburg (as well as brother Paul). It’s a franchise store, operated by Maurizio Marfoglia, who also has the Wahlburers in Coney Island, NY.

at 651 Florida Ave. NW, will have something for everyone — five large flat screen TVs and a complimentary library of books … as well as gourmet sausages via an assembly line format.

Ashok Bajaj of Knightsbridge Restaurant Group is shaking things up. He plans to move his Cleveland Park Bardeo into Ardeo so he can open Bindaas in Bardeo’s space. Bindaas will feature innovative, Indian street food dishes. Executive Chef Vikram Sunderman, will oversee this new concept. Street food suggests ordering many small dishes, a table full of food to share. The name Bindaas means independent, cool and carefree. Its kitchen will also be able to cater events at Ardeo’s 40-seat private dining room.

Thompson Hospitality spun off Pheast Food Group, which now includes Austin Grill, American Tap Room, Willie T’s Lobster Shack, Be Right Burger. They are also the franchisee for the Dupont Circle location of California-based Pizza Studio. Former Austin Grill spaces in Silver Spring, Old Town Alexandria will transition into Hen Quarter, featuring southern food. The plan is for Alexandria to open in August and Silver Spring in the fall. Austin Grill in downtown DC will become a new concept and plans are to open it in spring 2017.

Burtons Grill plans to open its second NoVA location in the Cascade Overlook development at Epicerie Plaza. An August 22, opening is targeted. The 6400 sq-ft space with 187 seats will open for lunch and dinner. An outdoor patio can seat 72 guests. The restaurant will showcase vegetarian and gluten sensitive menus along with a new paleo-friendly menu. Andre McCain’s HalfSmoke aims to open in Shaw in early August. The 100-seat restaurant credit. Employers should also obtain subsequent written acknowledgement of such notice for any changes to tip credit/tip wage amounts as minimum wages increase.

Meghan Baroody is going brick n’ mortar with her meggroll concept, which is an eggroll 2.0 — filled with un-eggroll-like stuff like chicken parm or mac n’cheese. Meagan and business partner Alexandra Pare will open a 25-seat space in Old Town, Alexandria in spring 2017. LINDA ROTH is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 202-888-3571 or linda@lindarothpr.com or visit her website at www.lindarothpr.com

Tasty bytes at foodservicemonthly.com

MARSHALL WESTON is president and CEO of the Restaurant Association of Maryland.

The Newsmagazine Foodservice Professionals Rely On

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WHINING ’N DINING Randi Rom

Everything Old Is New Again

T

he Milton Inn, a 276-year-old fieldstone building that houses Baltimore County’s premiere restaurant is undergoing a $400,000 renovation and will introduce new promotions and marketing efforts designed to attract a younger guest base. Owner/Executive Chef Brian Boston is revamping the outdoor patio (a new stone wall and a pergola with a retractable roof) and the entire first floor of the property—new landscaping, lighting, carpet, curtains and art— the works! Traditionally thought of as special-events spot, pretty much anyone in town can tell you how they or someone in their family has celebrated special b-days, anniversaries, etc. at The Milton Inn. The property boasts an 8,000 square foot space with seating for 140 guests. Renovations should be completed by the end of this month. Perfect timing b’cuz the Milton Inn will celebrate its 70th anniversary next year. TheMiltonInn.com

What’s Happening The bar with a fantastic view of the city – the 13th Floor in the Belvedere – no longer operates as a restaurant and bar and is now focused on its catering and events business. That includes hosting weddings, rehearsal dinners, business meetings and other private events and they plan on creating paired wine and pop-up dinners to draw diners for ticketed events. 13FloorBelvedere.com

Congrats! Sneha Indian Cuisine, located at 6600 Baltimore National Pike in Catonsville, is ON the Baltimore culinary radar. Open only a year, they have just been picked as one of the top 50 restaurants in Baltimore, by Baltimore Magazine. The Catonsville restaurant showcases a modern interior but holds fast to the tenets of traditional Indian cuisine. Sneha Indian Cuisine offers a daily lunch buffet, signature biryani’s, crispy dosa’s, curries and kabobs. SnehaIndianCuisine.com While regional cuisine is often defined by the food traditions of the ethnic groups who settle there, Maryland’s culinary entity is defined by the world’s largest estuary that sits at the heart of the state: the Chesapeake Bay. The colorful history of the Bay is examined in a new book by Kathy Wielech Patterson and Neal Patterson (the dynamic dining duo) titled Maryland’s Chesapeake: How the Bay and its Bounty Shaped a Cuisine. Maryland’s Chesapeake explores how the seafood found in the Bay influenced the culinary identity of Maryland. In addition to a historical tour of the region, the book provides both traditional recipes and recipes from today’s chefs who put a modern spin on the classics. The book also looks at entrepreneurial opportunities presented by the renewed interest in eating and drinking local like oyster farming, turning invasive species into new

menu items, and the return of rye whiskey production to Maryland. Kathy Wielech Patterson and Neal Patterson write a blog minxeats.com. Some of the local chefs featured in the book include Winston Blick from Clementine, Scott Hines from B&O Brasserie, Cyrus Keefer from Ale Wife and Annemarie Langton from Gypsy Queen Cafe Food Trucks. The book is available at local stores or at Amazon.com. Congrats Kathy and Neal!

Coming Soon Uncle’s Hawaiian Grindz, a full-service casual dining restaurant and bar is set to anchor the Fallston Village Center in Fallston this Fall. The $1.2 million project will combine five individual retail spaces into a 4,800-square-foot restaurant and bar. The finished product will be a partnership between three owners with ties to Hawaii: Kaimana Chee, Jeffrey Cowart and Kosmas “Tommie” Koukoulis. The grand prize winner on Food Network’s Cutthroat Kitchen, Oahu-born Chee was also runner up on the Food Network’s Guy’s Grocery Games. In addition to being the executive chef and owner of Kaimana’s Katering in the Washington, D.C. area, Chee is a chef instructor at CulinAerie, where he is the resident specialist on sushi, Asian-style dumplings, Hawaiian and Polynesian cuisine. Koukoulis lives in Fallston and owns and operates Café Mezzanotte in Severna Park. After learning the restaurant business at his parents’ biz … Tom & Tina’s Family Restaurant in Baltimore

Reach restaurateurs! Advertise with us. Contact Lisa Silber at 703.471.7339

24 | AUGUST 2016

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County, Koukoulis honed his skills at several restaurants before taking on the challenge of purchasing and rebranding Mezzanotte. Inspired by last year’s trip to The North Shore with his Hawaiian wife (who coincidentally grew up in the same town as Chee), and with a strong nudge from Cowart (who lives in Fallston and has a second residence in Hawaii), Koukoulis was ready to recreate the experience back home. “Our mission is to share Hawaiian food and culture with the world,” Koukoulis said. “Once our guests taste Hawaiian food, they’ll fall in love with it, like I did!” There will be indoor seating for 175, outdoor seating for 50, a private party room, carryout service and offpremise catering. EatAtUncles.com This just in from my (actual) BFF Andrea Vernot—the transplanted Baltimorean to Cambridge-ian and knower of all things Dorchester County. The Pascal Family Group, owners of Talbot Smokehouse in Trappe, Pascal’s Chophouse in Easton, Harbourside Grille and the Bistro St. Michaels and the St. Michaels Harbour Inn, Marina and Spa are opening The Black Stag in Cambridge and a pizzeria and taqueria in Trappe. PascalFamilyGroup.com

RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer and the head of R. J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone 443-691-9671.

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Sneha Indian Cuisine: Keeping the Food Traditional Sneha Indian Cuisine the recipes and techniques takes from two worlds that keep Sneha as beginning with their traditional and authentic modern interior, that as possible. is now home to their DARA BUNJON: Dara Does traditional Indian cuisine, It – Creative Solutions for the but please no au courant Food Industry offers: public twists on the ancient relations, social media training cuisine. Owner Ravi and administration, freelance Kuriseti prides writing, marketing and himself to keeping more. Contact Dara at SNEHA INDIAN CUISINE 410-486-0339, info@ true his Indian 6600H Baltimore National Pike dara-does-it.com or roots. With each Baltimore (Catonsville) www.dara-does-it.com, trip back to India, 443-251-2187 Twitter and Instagram: snehaindiancuisine.com Ravi takes a video @daracooks Listen to Facebook & Instagram: camera into the her Dining Dish radio @SnehaIndianCuisine restaurant kitchens, program on Baltimore Twitter: @SnhaIndianCuis filming the chefs, Internet Radio.

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FOOD SMARTS Juliet Bodinetz

Front of the House Food Safety Reminders … For Real

I

worked for 13 years in restaurants. My first job was as a bus girl and then I continued on to work in nearly every position possible in restaurants, from bus girl to dishwasher, salad maker, prep cook,

cook, bartender, hostess, cocktail waitress, waitress, supervisor, trainer and even banquet manager. When we used to have FOH food safety training at the establishment where I worked, I used to think ‘arrogantly’ that this

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training didn’t always apply to me nor to my other FOH co-workers, because we didn’t cook the food and that we ‘only served it.’ When we think of foodborne illness and outbreaks, I find that most of us in the FOH tend to think this way … that those working in the kitchen are responsible if a foodborne illness or an outbreak were to occur because “they” cooked the food, not “us.” The reality is that the FOH employees are very much responsible for keeping food safe from contamination leading to foodborne illnesses as well. The Food and Drug Administration (FDA) reports that the three biggest dangers to our foods and lead to foodborne illness are categorized as: biological contamination, chemical contamination and physical contamination. The FDA recommends that to avoid these three types of contamination, we must 1) control Time and Temperature, 2) Avoid Cross Contamination, 3) Practice Good Personal Hygiene and 4) Good Cleaning & Sanitizing Procedures. This is applicable to ALL EMPLOYEES, regardless if they work in the BOH or FOH. When we are hired to go to an establishment to provide training to the FOH employees, the bosses have many concerns in regards to their employees’ behavior on the job and in front of the clients. The biggest concern is proper handwashing, but this is not the only concern. Here are some reminders for your FOH staff that can be used when training or in your ‘quarter til’ meetings: • Bathe before coming to work. Wear a clean uniform. • Don’t come to work sick please, i.e. with diarrhea or vomiting. Return to work 24 hours symptom free or with a doctor’s

The Newsmagazine Foodservice Professionals Rely On

note of clearance if before 24 hours. • Wash hands before working properly: wet hands with water as hot as you can tolerate (minimum 100°F), apply soap and scrub hands for at least 10-15 seconds, dry hands with single use paper towel. The entire process should last around 20 seconds. • Wash all produce before cutting them up i.e. lemons for ice tea or other garnishes for drinks. • Use gloves, tongs, or wax paper when grabbing any food, garnishes for drinks, bread for bread baskets. • Change the bread linen on the bread basket for every new table of customers. • Grab all glasses by the base or stem; silverware and cups by the handle, not where the customers’ mouth will touch. • If you seat a table of two, and the table is preset for four; clear the unused settings upon seating the customers. If you forget to clear the unused silverware settings upon seating the customers; you must consider them as used when bussing the table. • Don’t touch plate surfaces when serving plates. • Don’t stack plates up your arm when serving. The underneath of the plate can contaminate the plate of food underneath. • Bussers: work in teams. One busser can clear, clean and sanitize dirty tables with dirty hands and the second busser can set the table with clean hands. • Wash hands. • All employees must have short clean fingernails with no fingernail polish nor false fingernails. • Expeditors: wear gloves over clean hands.

FOOD SMARTS cont. on page 28 foodservicemonthly


MODERN BUSINESS SOLUTIONS Henry Pertman

Finding Good Hospitality Help

I

n the Mid-Atlantic, we are fortunate to have a plethora of excellent hospitality businesses, as well as a deep talent pool. Recently, CohnReznick hosted a roundtable discussion that brought together five local culinary schools with approximately twenty-five owners of local restaurants, catering companies, and other hospitality business. Over the course of an hour-and-half of lively and informative conversation, it became evident that better communication between the culinary schools and the prospective employers of the culinary school graduates is necessary.

… IT BECAME EVIDENT THAT BETTER COMMUNICATION BETWEEN THE CULINARY SCHOOLS AND THE PROSPECTIVE EMPLOYERS OF THE CULINARY SCHOOL GRADUATES IS NECESSARY. There exists a substantial disconnect between these schools, who not only promise to provide students with an education, but also with tangible employment following graduation, and the hospitality business owners, who need skilled labor to help them operate and expand their businesses. Schools and owners uniformly believe that there is a serious misconception between students’ expectations when entering the program and the reality of applying for positions after graduation. While the goal of a culinary school program is to prepare graduates for a career in the hospitality industry, all parties agreed that graduates should expect foodservicemonthly

to begin their careers in an entry-level position and advance to positions that are commensurate with practical experience. Attendees were also in agreement that a culinary school education would provide a faster track for graduates to climb the hospitality career ladder than for those entering the industry without a degree. These common goals revealed opportunities for both hospitality business owners and culinary schools.

real-world restaurant scenarios — whereas students often anticipate that they will begin their careers as a chef, sous chef, or manager. To get students started on the right path, the roundtable discussed the potential opportunity for schools to re-think their class schedules to allow students to gain more work experience while earning their degree. The schools were also challenged to provide a larger base of restaurants who may participate in their externship programs.

Opportunities for Hospitality Business Owners

There was a great spirit of cooperation in the room that day. Several school executives and business owners indicated their

Hospitality business owners have the opportunity to build the next generation of great chefs and managers from the pool of graduates from local culinary schools. In order to accomplish this goal, it is critical that owners understand that the core values and attitudes demonstrated in their business need to be dictated by their mission and culture; not influenced by unrealistic expectations of the recent graduates. Business owners should also consider volunteering in the form of board positions within the local culinary schools, in order to provide valuable, real-world insights directly to the programs training the next generation of professionals.

Moving Forward Together

desire to keep the momentum going. By opening the lines of communication, I believe that we are on to something. Please let me know if you would like to participate moving forward, and I can help you get in touch with the right people to help maximize your participation, and then the benefits that you may derive. I am always available to discuss the industry and look forward to doing so. HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick, located in the firm’s Baltimore, Md. office. 410-783-4900, henry.pertman@cohnreznick.com.

Opportunities for Schools Given that the first exposure to the hospitality industry, for many students, is the insulated environment culinary schools provide, the onus is upon these schools to establish and manage the expectations of their students. Business owners expect that schools will prepare students for The Newsmagazine Foodservice Professionals Rely On

AUGUST 2016 | 27


FOOD SMARTS cont. from page 26 • Don’t eat on the job! Go to designated break area to eat and wash hands afterwards. If you have a drink, keep your drink in a covered container with a straw in an area away from food. • ALWAYS wash your hands after touching part of your face or body. We all touch our face without realizing it … be conscious of your behavior. • Keep your hair tied back. Don’t play with your hair while working. Gross! • Keep the sanitizer cloth submerged in the sanitizer solution and place the sanitizer solution away from your work station … ideally, on a lower shelf. • Label chemical spray bottles. • Wash your hands before putting on gloves. • Hostesses: clean and sanitize menus. Lots of dirty hands have touched them. • Clean and sanitize trays used to serve food. • Use ice scoops when serving

drinks. Don’t use your hands or the glass to serve ice. Keep the ice scoops in the clean and sanitized container outside the ice machine and not back on top of the ice. We, in the service industry can prevent, eliminate and reduce the risk of foodborne illness by adhering to these recommended guidelines. Consumers are relying on us, the service industry to “do the right thing.” This means Food Safety is the responsibility of every single employee in your building, FOH and BOH. Let’s get real, all foodborne illnesses are preventable by all employees! JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions with more than 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in both English and Spanish; and writing HACCP Plans in the Baltimore/ Washington D.C. metro area. www.bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For latest food safety tips, become a fan on Facebook or Twitter: @BHTS

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Food Service Monthly  

August 2016

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