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Mayor de Blasio Announces Plans To Tweak New York City Restaurant Grade System Late last month New York City officials released new restaurant-grading rules designed to reduce fines by nearly 25%. New Mayor Bill de Blasio had pledged during the campaign to help small businesses that he said were pummeled with unfair tickets.


nder the rules unveiled, restaurants will be inspected more often but the fine levels will be reduced and standardized. The city has established a fixed fine schedule for various violations such as evidence of rats or flies; in the past, administrative judges had discretion to impose fines from a wide range, roughly $200 to $2,000. Restaurant owners may also request a consultative inspection with no penalties to receive advice from the city on food-safety laws. The announcement at City Hall by Melissa Mark-Viverito, the City Council speaker, and Mary Bassett, commissioner of the City's Department of Health and Mental Hygiene, comes in the wake of a sweeping legislative package, passed last year under then-Speaker Christine Quinn, that was also aimed at reducing fines for restaurants. Mark-Viverito says the fines will be much more controlled and consistent. It is projected to reduce the amount of money New York City

takes in from restaurants paying the fine by up to 25 percent annually. She states that the changes show that relief from heavy fees is possible by the city. Mark-Viverito continues to state that restaurants will be treated fairly without fear of compromising the purpose of the examinations and keeping the public safe from con-

taminated foods. Such fines reached $52 million in fiscal year 2012 before falling more than 22%, to $40.4 million, in the fiscal year that ended in June 2013. In the current fiscal year, officials predict the city will collect $34.1 million in fines, a number that is seen falling to $30 million in the fiscal year be-

New Mayor Bill de Blasio had pledged during the campaign to help small businesses that he said were pummeled with unfair tickets

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ginning July 1. "The rules will provide muchneeded fine relief to the city's restaurants and will show that we can treat restaurants fairly without compromising public safety," Mark-Viverito said. The council speaker also said it was important to provide restaurant owners with a fixed fine schedule, but she said predictability will not compromise the integrity of the food-inspection system. The city is scheduled to hold hearings on the new rules, beginning next month. The health department can implement the rules without any vote by the Board of Health or the City Council, and officials expect they will be in effect in early June. Dr. Bassett lauded the new rules but defended the restaurant-grading system, which some members of the industry have long complained was unfair to restaurant owners. As restaurant performance has improved, reported cases of salmonella in the city have decreased 14% compared with the rest of the state, Bassett said. Dr. Bassett said a "prime" mission of the health department remains a commitment to high food-safety standards. "Food safety is important," Bassett said. "We all depend on it." Melissa Autilio Fleischut, president of the New York State Restaurant Association, and Andrew Rigie, executive director of the New York City Hospitality Alliance, an advocacy group, both praised the new rules. "Restaurants all want to succeed and strive to put out the best and safest food," Ms. Fleischut said. "These new rules will go a long way towards making the letter-grade system fairer for the restaurant industry.

Though not extensive, the restaurant grade system in New York City will be slightly tweaked in order to impact businesses less heavily. The letters will not be going away so a consumer will still know what the city thinks is a clean place and what is not as clean. The changes will affect fines that are given to restaurants during inspections. Bill de Blasio has satisfied one of his campaign pledges to equalize treatment of small business owners. The fine change was focused on New York City’s less prominent business owners who are heavily penalized for infractions in the health code. Bill de Blasio and Mark-Viverito are political friends and have worked together on the bill to ensure its passing. The

score anything less than a C tend to post that their grade is pending. The frequency of these inspections shall also remain the same. Another change is the lack of a retesting fee though some critics consider this as being a rather loose system. This allows for business owners to quickly fix the issue and get the highest grade for their restaurants. New York City restaurant grade

and fine appeals fluctuated depending on the judge overseeing the case. The previously common hundreds of dollar fluctuations in fines will be much more controlled and normalized. This will allow the restaurant to appropriately prepare for a violation’s fine instead of hoping the good will of the judge who may have personal feelings about the violation or restaurant will result in a low fine.

The changes to the city’s food inspection over the years since its creation in 2010 has steadily increased the amount of fines paid either due to changes in fines applied or the number of fines issued over time. The first year the program was implemented, New York City gained over $32 million and is projected to return to that level from the all time high of $52 million.

Late last month New York City officials released new restaurant-grading rules designed to reduce fines by nearly 25%. mayor was inspired by speaking to small businesses about their problems and unfair treatment was one of the major complains. He made it his mission to better support smaller New York City businesses. The grading system implemented in 2010 by then Mayor Michael Bloomberg and slated to be changed will maintain its most outwardly visible aspect of a letter grade outside of the business. Just like school, the grades are based on the A through F scale where most restaurants who April 2014 • Total Food Service • • 3

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Michelin-Star NYC Restaurant Lan Sheng Opens In Jersey How it started: Not many restaurants in the United States earn Michelin stars, and certainly not many Chinese restaurants. Lan Sheng, a Michelin-star Szechuan restaurant in midtown Manhattan, received one the last two years, which is impressive, considering that only one other

a big pot with cabbage and bean sprouts, and served topped with scallions, cilantro, potatoes and black mushrooms. And what's for dessert: Not much. "We have like three desserts," Yan said. "Dessert is not really a Chinese thing. When diners finish eating, they don't have room for dessert." Besides, he said, "A lot of desserts take a long time to make." What’s in store for the future? "Maybe another restaurant in another town in New Jersey," Yan said.

Chinese restaurant in New York City received a Michelin star during the same period.


any of Lan Sheng's patrons work in Manhattan but live in New Jersey, said Binshent Yan, the 26-year-old son of the restaurant's owner, Nancy Yan. Ergo, it was decided Lan Sheng's second location would be on this side of the bridge. Why Wallington? "There's not that much good Chinese food in the area,"

Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Contributing Writers Warren Bobrow Wyman Philbrook Noelle Ifshin Andrew Catalano Laurie Forster Mitchell Segal

Lan Sheng, a Michelin-star Szechuan restaurant in midtown Manhattan, received one the last two years, which is impressive, considering that only one other Chinese restaurant in New York City received a Michelin star during the same period.

the younger Yan said. Chef Zimin Zhou, who hails from Chengdu, China oversees the cooking in both restaurants. "Everything he cooks is authentic," Yan said. More than 100 items are on the menu. "There's a lot of versatility," Yan said. “The restaurant's most famous dishes: Lan Sheng special braised

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pork is a signature dish,” Yan said. The dish, "invented by my mom," is cooked for a long time with special "secret" ingredients and served with lettuce, cucumbers, scallions and buns. Also special: Lan Sheng grilled fish which Yan said isn't grilled at all but fried in a dry wok "to get some moisture out" and then cooked in

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Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2014 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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Chef Anton Testino Named NJ's Celebrity Spokesperson For St. Joseph's Children's Hospital St. Joseph's Healthcare System is proud to announce that Chef Anton Testino will serve as a celebrity spokesperson for St. Joseph's Children's Hospital located at St. Joseph's Regional Medical Center in Paterson, NJ, with subspecialty centers across Northern New Jersey including Paramus, Wayne and Hoboken.


hef Anton Testino, a professional chef and television personality, is a passionate advocate for comprehensive health care for children and has partnered with St. Joseph's Children's Hospital in recognition of its highquality and compassionate pediatric care. As part of its mission to improve the health of the community, St. Joseph's Healthcare System offers a comprehensive spectrum of sophisticated services designed to meet the unique needs of its patients and their families. One of the first children's hospitals designated by the State of New Jersey, St. Joseph's Children's Hospital is an academic tertiary care facility providing compassionate childfriendly care to patients from birth to 21 years of age. Family-centered care, medical excellence, innovation, and collaboration are the values at the heart of St. Joseph's Children's Hospital's mission, with each diagnosis, procedure and care plan taking into consideration the whole child - mind, body and spirit. "I am excited to start this journey as the spokesperson for St. Joseph's

advancement of children's health and services - having been personally diagnosed with ADHD and Dyslexia

Chef Anton Testino, a professional chef and television personality, is a passionate advocate for comprehensive health care for children.

Children's Hospital," said Chef Anton Testino. "I look forward to using my passion for cooking to help support and promote one of the most respected and innovative children's health care facilities in the country." Chef Anton Testino is a world renowned Italian culinary chef and has appeared on national television, on radio and in print publications, as well as having competed in several professional cooking competitions. He is a member of St. Joseph's Children's Hospital's "Champions for Children" and is an advocate for the

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at the age of 7. Despite these learning disabilities, Chef Anton Testino was admitted into the Culinary Institute of America in 1992 and has established himself as a respected authority on ADHD and is widely recognized for his celebrity persona in the food industry. "Many people have been inspired by what Chef Anton Testino has done, both behind the stove and out in front of it," said Timothy Barr, Vice President for Development of St. Joseph's Healthcare System. "I just know that even more people will be touched by his commitment to the Children's Hospital and his public support for our cause is great news for the entire St. Joseph's Healthcare System.”

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Tri-State Food Expo Announces A Call For Proposals For Its 2014 Education Program The second-annual Tri-State Food Expo has announced a call for proposals for its 2014 education program. The event is intended for restaurant, foodservice and retail professions in the Tri-State region.


ri-State Food Expo will be held October 27 & 28, 2014 at the Meadowlands Exposition Center at Har-

mon Meadows in Secaucus, NJ. The event is in partnership with the New Jersey Restaurant Association. Tri-State Food Expo is a tradeshow

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intended for restaurant, foodservice and retail professionals in the TriState region. Exhibiting companies from the area, or companies look-

ing to target the region, showcase their products to the attendees at the show. Alongside the exhibition, the event features an extensive education program available to all attendees, right on the show floor. Tri-State Food Expo is looking for topics, speakers and chef suggestions for Center Stage at the 2014 event. If you have ideas for new marketing and operational strategies, top chefs, industry experts and new techniques and products in the retail, restaurant and foodservice industry, submit your request today. The deadline for proposals is April

continued on page 95

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// EYE


Grand Tasting Benefit: Careers Through Culinary Arts Program (C-CAP)


n Tuesday, March 4, 2014, Chef Michael White was honored in front of 800 guests at the annual Careers through Culinary Arts Program (C-CAP) grand tasting benefit. CCAP’s culinary event showcases cuisine from an all-star lineup of New York City’s hottest chefs and restaurateurs, such as Marcus Samuelsson, Daniel Boulud, Bryce Shuman and Drew Nieporent as well as C-CAP alumni chefs, including “baker to the

stars” Thiago Silva of The General, to raise funds to support scholarships, education and career opportunities for disadvantaged youth pursuing careers in the restaurant and foodservice industry. Honoree Michael White was acknowledged for his achievements and contributions to the culinary industry and his commitment to nurturing the next generation of chefs. Michael White is the Chef/ Owner Altamarea Group, including MAREA, AI FIORI, AL MOLO, THE

BUTTERFLY, CHOP SHOP, OSTERIA MORINI and more. Guests enjoyed a grand tasting, moving from table to table, sampling luxurious foods including a signature chicken donut from Marcus Samuelsson, a braised veal shank from Daniel Boulud and Brian Loiacono as well as a braised beef agnolotti with butternut squash puree with a black truffle sugo and brown butter from honoree Michael White. Cooking alongside these all-star chefs were more than

Andrew Zimmern, Master Sommelier and C-CAP alumnus Carlton McCoy, Marcus Samuelsson

Daniel Boulud, C-CAP President Susan Robbins, honoree Michael White

C-CAP Alumnus and baker to the stars Thiago Silva of The General

60 New York City C-CAP high school culinary students, eager to put their mark on the culinary world. The C-CAP Benefit raised one million dollars to support the national not-for-profit’s mission of providing scholarships, education and career opportunities in the culinary arts to disadvantaged youth. The highlight from the live auction was bidding on the private dinners cooked in the winners’ homes for 12 people by Michael White and 16 people by Marcus Samuelsson, which raised a total of $80,000. The Event Chairman was Ahmass Fakahany, Owner/CEO, Altamarea Group, the Chef Committee Chair was Marcus Samuelsson, Chef/Owner of the Red Rooster Harlem. The Event Vice-Chairs were Tony May and Marisa May and Susan and Richard Grausman.

Owner/CEO Altamarea Group, Ahmass Fakahany, Andrew Zimmern, Rishia Zimmern, Michael White, Olivia Young

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Drew Nieporent with Peking Duck from Shun Lee Palace

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Todd English Enterprises Relinquishes NYC Reigns to Focus on Licensing Todd English Enterprises has successfully transferred management and operations of Olives New York under a licensing agreement. The restaurant will continue to carry the name and offer the menu and ambiance Chef English created over the past decade.


his is part of an overall strategy by Todd English Enterprises to reposition itself as a licensing, ideation and hospitality consulting company. "Over the course of the last year, we have been shifting the focus of our business from restaurant ownership to a licensing model," explains Oliver English, Vice President at Todd English Enterprises. "As a company, we have spent a significant amount of time rethinking our business model and realized that we want to remain rooted in the creative side, and not have to deal with dramatically escalating rents and other factors out of our control. The licensing model is allowing us to do this and is also giving us more time to devote to projects and our current roster of licensees." In the past year, Todd English Enterprises has closed several of its unprofitable ventures including Isabelle's CurlyCakes and Olives Charlestown, and is still in the process of assessing the viability of several other establishments. "The reality is that rents and overheads are death blows in a business with such low margins," explains

Chef English. "You either have to be huge and have hundreds of restaurants and work on an industrial model or run your own little bistro. That's where you'll find me someday, but in the meantime, I want to keep cooking and developing concepts and to continue working with people who want to see them flourish in their own backyards." Some of those projects include expansions into locations such as Asia. Todd English will be opening his new-

est restaurant later this month in Manila, Philippines. The Food Hall by Todd English will be located at Manila's luxury mall, SM Aura Premier. "The Philippines is a country I find fascinating for its melding of cultures from South East Asia, and I look forward to bringing my Food Hall concept to these shores." Todd English Enterprises will also soon be announcing several additional restaurant openings for 2014 and 2015. They would also like to remind every-

Todd English Enterprises has successfully transferred management and operations of Olives New York under a licensing agreement. The restaurant will continue to carry the name and offer the menu and ambiance Chef English created over the past decade.

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one to support the ONE DROP Foundation and help raise funds by bidding on his current auction. The winner will be able to invite 11 friends to a dinner at his own home hosted and prepared by Todd and Oliver English. All proceeds will benefit ONE DROP's global wateraccess initiatives. To bid on the home dinner with Todd and Oliver, please visit the One Night for ONE Drop auction page. Todd English is a renowned chef, restaurateur, author, entrepreneur, and television personality based in Boston, Massachusetts and New York City. He

"As a company, we have spent a significant amount of time rethinking our business model and realized that we want to remain rooted in the creative side, and not have to deal with dramatically escalating rents and other factors out of our control."

is a four-time James Beard Award winner and inductee into the James Beard Foundation's "Who's Who in Food and Beverage in America." He is the CEO of Todd English Enterprises which owns, manages and licenses over 20 restaurants worldwide including Olives, Todd English Food Hall, Todd English P.U.B., Figs, BlueZoo, Ça Va, Todd English Restaurant and Tuscany.

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Jesse Aghravi

city and due to their strong relationship with Chef/Owner Saul Bolton - we always get top quality!

Saul Restaurant + Bar’s Co-Chef Du Cuisine Born in NYC, Jesse Aghravi began his cooking career while attending the University of Denver, in the kitchen of Sean Kelly. Jesse returned to NYC in 2006 working in various kitchens including Spigalo under Scott Frantgello and at Ciano for Shea Gallante under Duane Clemens.


ell us a little about yourself. Who or what influenced you to start a career in foodservice? My interest in food started as a kid. Growing up, dinner was always important. I would always help out with minimal prep. I wrestled in high school, which entailed weight control. Because of this, I learned to really appreciate food and eating. It wasn’t until college that I finally made the decision to pursue a career in the kitchen. I realized I was getting more out of working in the kitchen than sitting in a classroom! You worked your way up from a busboy at Aubergine (Denver, CO) to handling all of the cold food there, how did that happen? And what did you learn from the experience? The restaurant in Denver was Clair de Lune (same chef/owner, Sean Kelly). I ate at Clair de Lune multiple times before working up enough courage to ask for a job as a bus boy. After a year of bussing, the chef/ owner decided to change the dynamics of the restaurant and make it more casual. That's when I got my opportunity to go from front of the house to back of the house. It was a great experience because I saw both sides of the business, and despite what most people might think – starting from the bottom is a good thing!

My team is a big part of our success. These guys are hungry and they love what they do. They motivate and inspire me every day.

Saul Restaurant + Bar’s Co-Chef Du Cuisine, Jesse Aghravi

What led you back to NYC after Denver? New York is where I belong! I've lived in enough places to realize that New York is where my heart is. Plus, where else can you get fresh shucked oysters at 4 am? What are some of the popular food trends you are noticing and being used at Saul? Our food at Saul is pretty simple. I've grown very attached to using the smoker, but we find ourselves trying to keep our techniques more traditional than modern. We can talk about how great a menu is, or how important location is, but in your opinion, how crucial is the surrounding team for the success of any restaurant?

Walk us through a typical day at work and what are some of the challenges you face each day? A typical day for me is 12 hours working under pressure, always trying to beat the clock, in front of hot ovens and stoves, handling sharp knives and dead carcasses... and it's awesome. I'd say my biggest challenge would be not getting emotional about a job that I put my heart into. I’m still working on that. What roles does the vendor community on both the equipment and food supply side play? And in your opinion, is today’s salesperson providing the level of service you need to succeed? We have vendors that have been doing business with Saul for a long time now. It's a luxury that I appreciate. The restaurant industry has a very broad range of food, what’s your buying approach? Do you go out to bid on a regular basis or do you look for loyalty from vendors? Our buying approach is taken according to the season and what's available at the market. Most of our produce comes from there. Our meats and fish come from the best purveyors in the

What type of cooking equipment are you using in the kitchen? What’s your favorite tool to use? As mentioned previously, I've grown fond of smoking; we have an electric smoker at the restaurant, which I use to smoke anything including meat, fish, vegetables, fruit, salt, flour. You name it, I'll smoke it! Do you feel that the restaurant industry suffers too much from Zagat, Yelp, and other consumer review sights? Are consumers depending too much on review? I can't say for everyone, but I base my decisions on where to go eat by word of mouth. Since most of the people in my close circle of friends are in the industry, I usually get great suggestions. Whether good, bad or a mix of both, what are some of the biggest changes you’ve seen in our industry since your career began? The good - more educated customers! It’s great that people are now aware of such terms like “confit.” The bad - cooking reality shows. I think these kinds of shows lead the average person to think they’re a “foodie.” What advice would you give to young chefs just getting started? The advice I’d give to young chefs just starting out is to find a job where it's dinner only. The reason I say this is because it's a great classroom to learn. You get in early and prep without the distractions of lunch service. Then you move right into work service. As a cook, you have more control over your station. It's an ideal situation for someone just starting off in the kitchen.

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// EYE


The Annual Partridge Club's St. Patrick's Day Party


YE joined fellow Partridge Club members welcoming the wearing of the green at the club's annual St. Patrick's Day shindig at the Union League Club. Dennis Sweeney once again brought his touch of humor to the festivities, as the event marked the quickly approaching Spring season.  EYE toasted St. Patty's Day with club execs, including, Kevin Burke of Bonnie Briar CC, Beach Point Club's Randy Ruder. EYE spotted notable kitchen consultants including James Davella and Ed Hull. Barbara Kane's addition to the club membership roster brought fellow Ecolab notables

Chuck Melnyk and Frank Capasa to the annual event. EYE was touched by the warmth brought by PARTRIDGE's feting of the memory of long time member Joe Thomas whose name will now be on the clubs’ annual Cornell University scholarship.  EYE visited with food reps, including: G.A.F. Selig's Ashley Moore and Gary Lavery. The Partridge Club was formed in 1935 at the Victoria Hotel in New York City. The membership was made up of leading purveyors to the hotel, club and restaurant trade. The Holiday luncheon brought the mission of the Partridge Foundation to raise scholarship funds for institutions of higher learning providing training for students pursuing a career in the Hospitality Industry. EYE can't say enough about the Partridge Club's scholarship initiatives, which are led by Marc Sarrazin of DeB-

The Holiday luncheon brought the mission of the Partridge Foundation to

(L to R) Mr. and Mrs. Ross Gnesin

raise scholarship funds for institutions of higher learning providing training for students pursuing a career in the Hospitality Industry.

ragga and Spitler. The event raised Partridge grants, which go to such noted institutions as the Culinary Institute of America, Johnson and Wales, Cornell University, the University of Massachusetts and Paul Smith College.

Innis Arden’s Bonnie Bocchino and veteran club exec John Eagan enjoyed the festivities

(L to R) Entertainer extraordinaire Dennis Sweeney with M. Tucker’s Morgan Tucker, Marc Fuchs and Katie McNamara

(L to R) Baking exec Peter Fernandez, Dick Cattani of Restaurant Associates and Michael Posternak of PBAC

(L to R) Opici’s Dennis Murphy and Century Country Club’s G.M. Burt Ward

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Notable hotel industry execs led by the Crowne Plaza Geoffrey Mills (R) visited with White Coffee’s Chris Cattuna and Joe Lazzara (L)

Among special guests were Food and Beverage Association's president Gladys Mouton Di Stefano with Fish Monger Lou Rizzo

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Interview with C-CAP Grad Pastry Chef Stephanie Grajales

I wouldn't consider any of our desserts too hard to make. The most challenging to perfect was our steamed orange cake. It took several times to be able to achieve the right ingredients, flavor, texture, and cooking method. It’s all trial and error.

Sampling Stephanie’s recent creations at an event, Susan Robbins, C-CAP’s President, noted, “Stephanie has tremendous talent and for those who don’t recognize women as Gods of the Food Industry, they should stop by the Ritz Carlton Central Park to see this rising star.”

What are the biggest challenges of working at a high-end, high volume hotel and restaurant such as Auden Bistro & Bar at the Ritz-Carlton Central Park? The biggest challenge for me is time management. We have several other food outlets in the hotel, so being able to juggle all areas and our restaurant can be crazy at times.


tephanie Grajales began her career working with Chef Walter Pledner at The Marriott World Trade Center until September 2001, one day before 9/11. Even though she wasn’t assigned to work that day, 9/11 was a turning point for her. She considered leaving New York City; instead, she moved uptown to The Ritz Carlton for a pastry position in its restaurant Atelier, thanks to former Executive Pastry Chef Jean-Francois Bonnet. She trained with Pastry Chef Eric Hubert, renewed her passion for pastry, and found a new culinary home in New York. These days at the Ritz Carlton, she works alongside and learns from Pastry Chef Anthony D’Adamo and Executive Chef Mark Arnao. When the Ritz Carlton Central Park hotel is all dressed up for the holidays in December, the lobby is the site of a gorgeous architectural display of gingerbread and candy houses made by C-CAP’s own Stephanie Grajales. Grajales is a Pastry Chef at The Ritz Carlton Central Park South in New York City where she creates pastries, wedding cakes and specialty items for Auden Bistro & Bar, the Star Lounge, banquets and room service. Always eager to appeal to all the senses, Grajales recently showcased new chocolate desserts for

Joyce Appelman,

What are the biggest perks? I am very fortunate to work for a company that offers many perks: some being great pay, the ability to stay at many company hotels all around the world, and the limitless ability to grow and learn in my field.

Director of Communications, C-CAP New York, NY j oyc e a p p e l m a n @ g m a i l .c o m

Pastry Chef Stephanie Grajales, C-CAP New York Alum Photo by Casey Rosen

Wine and Chocolate Flight pairings in an exclusive “Like Wine for Chocolate” event with Marika Vida, the hotel’s Wine Director. She grew up in Brooklyn, participating in C-CAP at John Dewey High School under the tutelage of Reesa Levy, one

of the founding teachers in the CCAP program. She competed in the C-CAP New York Cooking Competition for Scholarships and was awarded a $40,000 scholarship to Johnson & Wales University where she earned her Associates Degree. Grajales continues to participate in C-CAP events including the Junior Benefit at Marcus Samuelsson’s Ginny’s at Red Rooster and the gala grand tasting Benefit at Pier Sixty at Chelsea Piers. This spring, she will take her place on the other side of the clipboard as a judge at the C-CAP New York Cooking Competition for Scholarships, the same competition that jumpstarted her own career in pastry. What is the hardest dish to make on the Auden Bistro & Bar menu right now and how did you master it?

What is a flavor or ingredient that you think doesn’t get enough play these days? I always have loved Verbena. It's so fragrant and refreshing.   What is your favorite dessert of alltime, comfort food included? My favorite dessert is guava-filled cake with Swiss meringue. You can find them only at Dominican bakeries. It's one of those desserts that is utterly irresistible to me. Simple and sweet, I have yet to master that recipe.  “It's really important to take pride in your craft. If you love what you do you will never truly have to work a day in your life. It's the most amazing feeling to be able to create lifetime memories with a single bite. Ultimately your work is a reflection of yourself. Create with love and passion.”

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// Q&A


Eric Marx

Co-founder & Partner of The Metric Not many restaurant operators start out by cooking in high school but for Eric Marx, that was the way to go. Now running two high-profile restaurants, Monarch and Gilded Lily, and the Wayfarer, Marx is knee-deep in everything food, and loving every minute of it.


What made his operation so successful? I came to the business when he was already open and functioning and they had the best operation, I thought, at the time. They had the best people going to their bars at the time, and they just had the right formula for that era. It was a great place to learn.

Let’s talk about Tenjune. How did you get into the entrepreneurial side of things? I really looked at it as an entrepreneurial position. I opened and operated Tenjune like it was my own and put the dedication in as if it was my own nightclub, at the time. I joined up with two unproven operators who had never owned anything and I took a risk to join them and be the operating partner and to grow their brand, which is now EMM Group. I left them two years ago to do my own thing, first the Monarch Group and then Gilded Lily on Fifteenth Street.

ow did you get your start?

I grew up on Long Island, in New York. I started cooking right out of high school. I went to Syracuse University and worked in restaurants on Long Island, and at La Cote Basque in Manhattan. Then I started front-of-the- house managing at the Hudson Hotel for Ian Schrager, and then, out of college, I started working for Rande Gerber, operating his bars, and then I opened Tenjune, down in the Meatpacking District.

What did you learn, doing that?

Who were some of your key mentors? For back-of-the-house, it was really Jean-Jacques Revue at La Cote Basque who really gave me my start. I got a lot of inspiration in terms of back-ofthe-house, food, and the hard work and dedication that really goes into making a successful operation. Working there and then working for Rande Gerber were two different sides of the business, and when I was working in the kitchens, that’s when I knew I really was more of a front-of-the-house person. But I also knew I needed all the skills in order to go into the business. And working for Rande really gave me a completely different perspective. At the time he was really the king of ho-

tels, the hotel bars and he was the best at what he was doing.

Now running two high-profile restaurants, Monarch and Gilded Lily, and the Wayfarer, Marx is knee-deep in everything food, and loving every minute of it.

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It was a two-and-a-half year process to get it really open and there was a lot that I didn't realize, going into my own venue. There was a tremendous amount of construction I had to learn about, there was managing investors, getting investors. So there was a whole other side of the business I had to learn. And then it was really designing and building and then opening and branding the place, which is what we're in the process of doing now. The downtown, which is Monarch and Gilded Lily only opened this month. We're really just getting our footing, and really starting to get the operation and everything to run smoothly.  

How is this different from what you’ve

done in the past?

It's a completely different niche than where I’ve been in the past. The restaurant is really food-focused, taking me back to where I was at La Cote Basque. It's much better than most of the restaurants that are in the area. We really are a lot more culinary-focused and we hope to create a good scene with the culinary side. It’s really the forefront of what we're doing.

Are you a guy who goes out to bid every day every week?

Did it require a noted chef? We didn't hire a celebrity chef. We hired a no-name chef. He has a great pedigree, and he comes from some amazing places, but we really wanted a chef who understood what we were doing, and who can really put out amazing food, and that's what he's doing. His name is Michael Citarella and he was at Cafe Gray, Gray Kunz’s place. A lot of people don't know it because it closed a few years ago. But that's where he got his training, his pedigree. Gray was a great chief to learn from and a good guy.

What’s on your menu? It's fresh market American. We source from the East Coast. We don't like using the term, farm-to-table, but we use fresh market American foods. And we're concerned about where we source from. We try to source East Coast fish, wild-caught fish, organic where we can, fresh ingredients from local farms. It really depends on what's available and when it's available but we really try to find a sustainable source, and what’s good for the consumer.

Does that require certain relationships? We have relationships with everyone. We have Dairyland. We have Baldor. We have Pat LaFrieda, and then we have local farms that will supply us with beef. The shoreline steak might come from somewhere and the venison and rack of lamb can come from two different places. It's all about the product and what's available.

Our chef, Michael, is always in contact with the purveyors. We try to get deliveries every day, instead of carrying stock over from the night before, and he's in contact on a daily basis on what's available, what's coming in, what's going to be coming in a few weeks, and where is the best place to get it. Last night, he pulled me aside and said, ‘I’m finally getting the venison I wanted. It's coming in tomorrow.

both learned tremendous amounts, me, being young in business, and him, having run his business in a different way. I think we're both providing each other with knowledge that we either didn't have or wouldn't have been able to have without each other.

What have you brought to the table? We bring a lot more front-house experience. It's a little bit more about who's in the room, what's in the room, how to seat the room. Lisle and I are responsible for the design focus we have in the

What do you need to do to succeed in a hotel property versus what you're doing in a stand-alone restaurant scenario? It's funny because we look at the Wayfarer as a stand-alone restaurant, not really part of the Quin. We don't look at ourselves as a hotel restaurant. We're an amenity of the hotel and we have a door that connects into the hotel and we add value to the hotel. But we really try to brand and look at ourselves as stand-alone. We want local New Yorkers in there before we want the hotel guests. The hotel guests are transient. And not that we don't appreciate their business but that's not long-term business. You really need the neighbors.

Do you find it a challenge to serve what the clients want at each restaurant?

It was a two-and-a-half year process to get it really open and there was a lot that I didn't realize, going into my own venue. There was a tremendous amount of construction I had to learn about, there was managing investors, getting investors.

I've been trying to get it for a really long time. It's going to be amazing.’

How did the Wayfarer deal come together? Jimmy Haber came to me and wanted to open a restaurant when we were in the process of opening downtown. It's hard to take on additional partners, especially when you share control and you never work with them and it's such a large deal. But we worked something out and both restaurants were supposed to open six months apart but obviously they opened two or three weeks apart from each other. It's been an interesting partnership but so far it's been a rewarding partnership. We've

Wayfarer and are really working with the designer on every single detail and element. The Wayfarer's an extremely beautiful restaurant and it complements Monarch downtown but in a completely different way.

Do you feel you’re competing with yourself, with the two restaurants?
 The consumer who's going to the Wayfarer isn't necessarily the same one who wants to go to Monarch on that same evening. The diner who might go for breakfast or lunch at the Wayfarer wouldn’t be the diner who would go for dinner at Monarch. They're different style restaurants. You would go to them for different occasions.

They’re different personalities. You have breakfast, lunch and dinner and each meal a consumer wants something different. The person for breakfast needs to be in and out of there, power breakfast. They're there for meetings. So it's really someone who's managing the floor versus a personality. Where lunch and dinner, you really need someone who's touching every table and welcoming them in. Especially at the Wayfarer, because it's a really special client who’s up there.

How do you put together the right team? That’s a hard question. You need a little bit of everything – a little bit of operations, a little bit of personality a little bit of looks, a little bit of expertise. You need someone with great wine knowledge, great service knowledge. You really need someone with a great personality on the floor. And when you have that blend, especially downtown, you can really create a good environment because each client's going to appeal to a different person on that floor.

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Connecticut Toque Michel Nischan Announced as Honorary Chair of Farm to Table International Symposium Scoop notes that The Farm To Table International Symposium (F2Ti) recently announced food pioneer Michel Nischan as Honorary Chair of its 2014 event. F2Ti is an annual event that brings together the leading practitioners in the burgeoning farm-to-table movement to explore the cultivation, distribution, and consumption of food and drink sourced locally, and will be held in New Orleans, August 2 - 4, 2014. Michel Nischan is a restaurateur, award-winning cookbook author, media personality and food policy advocate in addition to his role as CEO and president of Wholesome Wave, a non-profit foundation dedicated to nourishing neighborhoods by supporting increased production and access to healthy, fresh, and affordable locally grown food for the well-being of all. A proponent of sustainable farming, local and regional food systems, and

A Garces-Starr battle in NYC? A proponent of sustainable farming, local and regional food systems, and heritage recipes, Nichsan has

Scoop says they compete for the upmarket restaurant dollar in Philly. Now the stage is being set for competition in New York City between Stephen Starr and his onetime chef Jose Garces. Brookfield Office Properties Inc. announced last month that the Iron Chef will open in 2015

long been a leader in the movement to honor local, pure, simple, and Scoop notes that The Farm To Table International Symposium (F2Ti) recently announced food pioneer Michel Nischan as Honorary Chair of its 2014 event.

heritage recipes, Nichsan has long been a leader in the movement to honor local, pure, simple, and delicious cooking. This year’s theme, “The Process,” will explore the best practices for urban farming, bringing products to market, sourcing locally, sustainability, the latest with

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delicious cooking.

the imposing Food Safety Modernization Act, and many other topics. The August Symposium will take place in tandem with the Louisiana Restaurant Association’s 61st Annual Foodservice & Hospitality EXPO; an event featuring related exhibits and attracting food and beverage professionals from across the country.

Stephen Starr, left, plans El Vez, while Jose Garces wants to set up down the street

in Brookfield Place, the development also known as the World Financial Center near the former World Trade Center. Garces' restaurant would oc-

cupy a prime location on Vesey Street among the new collection of 40 retailers. There will also be waterfront terrace dining with 14 chef-driven quick-service eateries and a Frenchinspired gourmet marketplace operated by Peter Poulakakos.

Manhattan's Floyd Cardoz Hosts Young Scientist Foundation Gala Dinner Scoop saw last month that North End Grill’s executive chef Floyd Cardoz hosted a charity gala at the Ritz Carlton to benefit the Young Scientist Foundation, in collaboration with a team of top New York City chefs. The Young Scientist Foundation helps students pursue their interest in

All proceeds benefitted City Harvest, the world's first food rescue organization, dedicated to feeding New York City's hungry men, women and children. science, and even offers young researchers the chance to contribute to existing biomedical knowledge,

North End Grill's executive chef Floyd Cardoz (L) hosted the second annual Young Scientist Foundation dinner



• • • • • • • • • • • • • •

181 Marsh Hill Road 91 Brainard Road 566 Hamilton Avenue 15-06 132nd Street 1966 Broadhollow Road 720 Stewart Avenue 43-40 57th Avenue 1335 Lakeland Avenue 650 S. Columbus Avenue 305 S. Regent St. 777 Secaucus Road 45 East Wesley Street 140 South Avenue 1135 Springfield Road

particularly in the fields of cancer prevention, diagnosis, and treatment. Chef Cardoz was joined by chefs Michael Anthony of Gramercy Tavern, Marc Forgione of Restaurant Marc Forgione, Francois Paynard of Payard Patisserie, Ben Pollinger of Oceana, and Bill Telepan of Telepan. Each chef prepared a special dish for the detailed menu, which included Creekstone Farms steak tartare from Marc Forgione, seared diver scallops from Bill Telepan, and roasted and braised lamb from Michael Anthony.

Resorts World Queens' Casino Presents Donation To City Harvest Scoop notes that Resorts World Casino New York City recently celebrated the Mid-Winter Taste for City Harvest, a special tasting event featuring food, wine, cocktails and celebrity appearances. All proceeds benefitted City Harvest, the world's first food rescue organization, dedicated to feeding New York City's hungry men, women and children. This exciting evening with live music from the Rakiem Walker Project, fantastic giveaways and delicious food, were all to benefit a great cause as well as featuring special appearances by celebrity chefs Todd English, Ming Tsai, and Chris Santos as well

• • • • • • • • • • • • • •

Orange, CT 06477 Hartford, CT 06114 Brooklyn, NY 11232 College Point, NY 11356 Farmingdale, NY 11735 Garden City, NY 11530 Maspeth, NY 11378 Bohemia, NY 11716 Mt. Vernon, NY 10550 Port Chester, NY 10573 Secaucus, NJ 07094 S. Hackensack, NJ 07606 S. Plainfield, NJ 07080 Union, NJ 07083

• • • • • • • • • • • • • •

(L to R); Matthew Reich, Vice President, Operations at City Harvest; Ming Tsai, Celebrity Chef; Erin Brady, Miss USA; Chris Santos, Celebrity Chef; Todd English, Celebrity Chef; Edward Farrell, President of Resorts World Casino New York City. Dominick Totino Resorts World Casino New York City presented City Harvest with $100,000 donation at the Mid-Winter Taste.

as Miss USA Erin Brady and surprise guests.

Escoffier Culinary Schools Bring Top Chefs To NYC For A Night To Celebrate The Next Generation Of Culinary Arts Scoop hears that last month the Escoffier Online International Culinary Academy and the Auguste Escoffier Schools of Culinary Arts hosted a major event in New York City at the W Hotel in Times Square. School executives along with top advisory board members, students, and world-renowned chefs gathered to explore

203-795-9900 860-549-4000 718-768-0555 718-762-1000 631-752-3900 516-794-9200 718-707-9330 631-218-1818 914-665-6868 914-935-0220 201-601-4755 201-996-1991 908-791-2740 908-964-5544 continued on next page

April 2014 • Total Food Service • • 37

the future of culinary education. Since its launch in June 2012 as the first-ever online culinary school, Escoffier Online through its culinary and pastry arts programs has already helped thousands of students fulfill their culinary dreams of learning to cook and bake in a unique, global and affordable digital environment that offers unprecedented convenience without compromising quality. Graduates have gone on to become sous chefs, launch catering businesses, and more. At the event, founder Jack Larson discussed the success of the program to date, with new updates including courses in Spanish, the availability of short courses and expanded partnerships with schools and businesses. Online demos of Escoffier’s webbased courses were available during the reception. In addition to Escoffier Online, Mr. Larson discussed the Auguste Escoffier Schools of Culinary Arts located in Boulder, CO and Austin, TX. The schools are pioneers in sustainability and have the first registered “Farm To Table®” educational program in the United States. During the event, special guest Mi-

chel Escoffier, great-grandson of legendary French chef Auguste Escoffier and president of the Escoffier Foundation and museum, were on hand to induct the newest members into the esteemed Disciples d’Escoffier, including Bret Thorn, Senior Food Editor for Nation’s Restaurant News; Michael Toscano, Chef Owner of Perla, Montmartre & Jeffrey’s Grocery; Dan Amatuzzi, Beverage Director of Eataly and Nicholas Coleman, Chief Oleologist with Eataly. Other celebrated guests in attendance included: Jeremiah Tower, the father of American Cuisine; Michael Pythoud, Executive Chef at Walt Disney World; Mary Chamberlin, President and Founder Les Dames d’Escoffier International, Monterey Chapter Group and Candy Wallace, Founder/Executive Director of American Personal and Private Chefs Association and more.

Michael White To Open Campagna At Bedford Post Inn Scoop notes that actor Richard Gere’s Bedford Post Inn in Bedford, New York, will be getting a makeover soon when chef Michael White, whose Al-

This Richard Gere owned Bedford Post Inn will be the location of Chef Michael White's new restaurant, Campagna

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tamarea Group runs New York City's Marea, Ai Fiori, and Osteria Morini, among other properties, transforms the Inn’s Farmhouse restaurant into a locally-sourced Italian restaurant to be called Campagna. “It is a beautiful property and the Altamarea Group team looks forward to working together to ensure that the food and service is a welcome addition to the Westchester area,” White said. P.J. Calapa, Altamarea executive chef, will join White in taking over the food and beverage program at the Inn, along with chef de cuisine Devin Bozkaya, whose background includes stints at the Westend Bistro in Washington, D.C. and the Inn at Little Washington, just outside the nation's capital. “From the beginning we’ve been committed to the highest possible quality at the Bedford Post," said Richard Gere, who bought the inn in 2007. "This partnership adds a

new dimension to its excellence and future,” White isn’t the only celebrity chef to come to the Bedford area. Jean-Georges Vongerichten recently took over the food and beverage program at the Inn at Pound Ridge, about three-and-a-half miles away from White's new enterprise.

Mario Batali Plans To Open A Restaurant in New Haven Scoop says it looks like chef Mario Batali is continuing the Connecticut expansion push of his Tarry Lodge Enoteca and Pizzeria, this time in New Haven, CT. The Batali & Bastianich Hospitality Group has a proposal currently under review by the City Plan Commission for a restaurant in a building in which Yale has a "long-term lease." The space was approved to be a restaurant back in 2005, but has never been occupied. The New Haven location would be

Mario Batali and Joe Bastianich

program,” said Dellon. “As I walked through the program, I kind of got caught up in it. There’s so much knowledge that you gain and don’t even realize, but it’s there when you need to recall it. I went from participating in the SEFAPro program to actively promoting it to other salespeople.” Jeff, who considers himself a facilities design, equipment, and sales expert, has been a SEFAPro since the inception

of the program in 2007. Jeff joined H. Weiss in 2001 and started attending SEFA training events in 2006. For H. Weiss, having a Level 7 SEFAPro on staff says a lot about the company’s commitment to the development of its staff. They believe that investing in people produces results, and they are committed to educating the finest salespeople in the foodservice industry.

Jeff Dellon, Director of Sales and Marketing at H. Weiss

Batali's third Tarry Lodge, which has locations in Port Chester, NY (opened 2008) and Westport, CT (opened 2011). The management team includes Joe Bastianich, chef Andy Nusser, and general manager Nancy Selzer. The Commission will reportedly vote on the proposal next month, and Batali's team wants to open "as quickly as possible once it's approved."

H. Weiss’ Dellon Gains Top National Honors Scoop hears that SEFA recently announced during its March National Sales Conference, that Jeff Dellon, Director of Sales and Marketing at H. Weiss in Armonk, NY, had earned SEFAPro Level 7 status. Dellon, a 39-year foodservice equipment and supplies industry veteran, is now one of five SEFAPros to have earned this elite status. The goal of the SEFAPro training program is to develop industry leaders by providing a competitive edge. This exclusive program focuses on training top dealer salespeople in three key areas: Product Knowledge, Selling/Business Knowledge and Safety & Operations. Level 7 is the highest status a SEFAPro can achieve. It does not, however, signify the end of the program for those who reach it. For Dellon, the knowledge and relationships developed while navigating the program were a tremendous benefit. “I read the prospectus on the first day and thought it was an interesting April 2014 • Total Food Service • • 39



Bottoms Up For Brunch Lindsey: Good morning honey. I had a great night last night. How are you on this beautiful Sunday morning. Jason: I’m fine dear. What should we do today? I’m starving!!! How about we go to that corner restaurant that has the great brunch? Lindsey: Oh the one with the unlimited margaritas? I'm in.


his conversation with some changed narrative probably occurs frequently on Saturdays and Sundays throughout the 5 boroughs of New York. However there currently seems to be a great deal of confusion from restaurant owners, management, em-

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Mitchell Segal, Principal, Segal Law LLC Queens, NY g a l b r i @ m s n .c o m

ployees, associations and patrons as to whether this practice is in fact legal. N.Y. ABC Law § 117-a is entitled “Unlimited Drink Offerings Prohibited." It states that “No licensee(s), … agents or employees … person, party organizer or promotor … shall offer, serve, or deliver to any person(s) an unlimited number of drinks during any set period of time for a fixed price. Additionally the statute seems to cover situations where free drinks are offered, or an establishment offers multiple drinks for free and charges for a couple or the price of a single drink is for such a low amount as to circumvent the intent of this section. Here comes the pertinent part: The

continued on page 94

April 2014 • Total Food Service • • 41

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Chef Mullen Participates In The NYC Arthritis Walk, Urges Local Chefs To Join! Chef Seamus Mullen is a leader in raising awareness. With a diagnosis of Rheumatoid Arthritis in 2007, the publication of his cookbook, Hero Food which focuses on the healing capabilities of different foods, and his acceptance of Celebrity Honoree in the 2014 NYC Walk to Cure Arthritis, Chef Mullen has brought this disease to light for many.


have been a Physical Therapist for 14 years. Seamus and I were introduced by Wylie Dufresne, who is known for being proactive about taking care of his health and who was recently diagnosed with osteoarthritis himself. Seamus and I started working together in 2010 when he was trying to control the disease. Rheumatoid Arthritis (RA) is an autoimmune disease. It is a systemic arthritis where your immune system, which normally protects you against disease, mistakenly attacks your joints. RA affects 1.5 million people in the United States, it's found in more women than men and commonly affects people between the ages of 30 and 60. Chef Mullen has gone down a long and arduous path in resolving this. I am happy to share the fact that since he has altered his diet, resumed a regular workout schedule and has supplemented his health, his tests have been negative for the rheumatoid factor (RF). The RF factor is the autoantibody that is found in individuals diagnosed with rheumatoid arthritis. The higher the level of RF factor found in your system, the increased chance of articular (or joint) destructive disease. Karena Wu of ActiveCare Physical Therapy sat down with Seamus at his

With a diagnosis of Rheumatoid Arthritis in 2007, Chef Seamus Mullen is a leader in raising awareness

delicious restaurant Tertulia to find out more about this special Chef and his work in raising awareness for a cause dear to his heart. What made you decide to work with the AF and when? I was diagnosed with RA in 2007 and I soon learned that Arthritis is something that affects people of all ages! I had been so naive when it came to understanding what it meant to live with arthritis that I was pretty sure others out there didn't know either and I wanted to do whatever I could to raise

continued on page 91 April 2014 • Total Food Service • • 43

// EYE


The Association For Healthcare Foodservice's 6th Annual Big Apple Healthcare Culinary Challenge


anhattan's Institute for Culinary Education hosted one of the industry's most competitive events last month. The Association For Healthcare Foodservice New York Chapter's 6th Annual Big Apple Healthcare Culinary challenge brought some of the industry's top toques with St. Charles Hospital taking top honors.  The event's format was focused this year on iron chef style competition with the challenge of turning GMO free, Hormone free, Antibiotic free Turkey into an award winning salad, appetizer and entrée dish.  Defending Champion New York Presbyterian Hospital was back to retain their 2013 championship. This year's heir to the throne were Regal Heights Healthcare and 2nd time par-

ticipant St. Charles Hospital. The St. Charles Hospital Team was led by Director Stephanie Giraulo, Chefs Bill Dougherty, Kim Marie Vargas and Mahindranath Maraj. The team's entry was Appetizer Turkey and Shitake Mushroom in Herb Crepe Thai glazed Turkey Salad with avocado, orange in citrus vinaigrette, Turkey Pinwheel with Spinach and Sundried tomatoes served with Sweet Potato Latke and roasted cauliflower with balsamic glaze.  Team Director Michael Williams and his New York Presbyterian/Weill Cornell and Executive Chefs Miriam Zamparelli, William Doyle and Prashant Josse created a Turkey Roolade with Mushroom Duxelle and Apricot Compote appetizer, Turkey a La'orange salad over baby arugula with honey and sherry vinaigrette. Asian Turkey- pan

seared turkey breast with Thai sweet chili glaze, served with broccoli, cauliflower, carrots and tournee potatoes with Korean BBQ sauce. Regal Heights Rehab and Health Center was led by Team Director Kim Bunn-Minsky, Chefs Christelorme Laurore, Maria Manolatos, and Supervisor/Cook Yovanny Gomez. They included Turkey Bites on ziti served with

red pepper sauce appetizer, Grilled turkey strips Asian Salad tomatoes, orange, pepper and mesclun. Asian Turkey Meal - grilled turkey served with Jasmine rice and sautéed vegetables, broccoli, cauliflower, sweet peas and carrots. The competitors wowed an audience of a mix of almost a 100 healthcare foodservice professionals, food enthusiasts-critics, vendors, chefs, dietetic interns/ students.  The competition built to a crescendo for 60 minutes as contending Healthcare culinary teams showcasing team work, artistry, culinary at its best, without undermining food sanitation and safety as the team of expert judges circulated among the competitors. This year's panel of judges read like a who's-who of culinary notables. Chef Michael Salvatore from Sysco, Chef JT Pellicane Jr. from BSE Marketing and James Briscione of ICE anchored this year's line-up of judges. 

Newly crowned champions’ St. Charles Hospital was led to victory by (L to R) chefs Bill Dougherty, Mahindranath Maraj and Kim Marie Vargas

Legendary toque Bill Doyle of New York Presbyterian Hospital brought his unique skill set to the annual event

The pressure was on for judges including ICE’s James Briscione (R) to select a winner

(L to R) PBAC’s Keith Fitzgerald and veteran healthcare exec Andrew Catalano

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The precision and skills of competitors including Chef Christelorme Laurore was on display

(L to R) Marvo Forde from Maimonides Medical Center and Borax’s Daniel Palut

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AJC to Honor 3 Food-Service Industry Giants at New York Botanical Gardens Three food-service industry giants will be honored by the American Jewish Committee (AJC) at the organization’s June 10 dinner at the New York Botanical Gardens.


he American Jewish Committee (AJC) was established in 1906 to safeguard the welfare and security of Jews worldwide. It is one of the oldest Jewish advocacy organizations in the United States and has been described by the New York Times as “widely regarded as the dean of American Jewish organizations." This year's list of honorees for the Metro New York City Chapter of the

AJC's Foodservice and Paper Division reads like a Hall of Fame of top industry achievers. Herbert Reichenbach, VP, Acosta Sales and Marketing and Pat Ianaconi, Executive VP, Acosta Sales and Marketing are set to be recipients of AJC’s Food Service Division National Human Relations Award.  In addition Irwin Halper, President, I. Halper Paper & Supplies is also slated to receive the AJC’s Food Service Division National

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Human Relations Award and the Singer Equipment Company will be honored with the AJC’s Corporate Leadership Award to be accepted by the firm's president Fred Singer.  Reichenbach started his own business, Reichenbach & Associates, foodservice brokers, in 1989.  Pat Ianaconi soon joined as partner.  “We used our combined experience to create a positive atmosphere for all associates to

work and grow.” says Reichenbach. He and Ianaconi then moved to Acosta. Reichenbach says food service has evolved over the years.  “As our industry has gained in sophistication, we had to have a greater understanding of the operator’s needs, and, as a result, we’re in a better position to provide solutions……product features and benefits, estimated pricing proposals, menu applications, recipes, distribution availability, all the items a foodservice operation needs.”  Similarly, the needs of distributors have changed, too.  “All request continual distributor sales representative training, as well as support at food shows to interface with customers.  With large corporate distribution companies, centralized purchasing has reduced the need for merchandising sales presentations locally,” he adds. And manufacturers? “Most branded

manufacturers need to interface with the operator. Since 2008, real food-service growth has been nominal, creating margin pressure within all channels.  Growth generally means taking business from a competitor.  At the same time the manufacturer must remain profitable for its stakeholders. It’s a hurry-and-catch-up world.” Reichenbach says his basic role as a foodservice broker is to bring seller and buyer together and assist in making a deal that both parties are satisfied with.  He notes he is humbled by the honor AJC is bestowing upon him. “The deal is not about us nor should it be,” he says.  “It’s about the producer of products, the distributor, and the operator who uses them.”  Over the course of its long history, the American Jewish Committee has worked to safeguard minorities; fight terrorism, anti-Semitism, hatred, and bigotry; pursue social justice; advance human dignity; support Israel’s right to exist in peace and security; defend re-

Acosta Foods' Pat Ianaconi & Herb Reichenbach are set to be honored at AJC's June event

ligious freedom and provide humanitarian relief to those in need. Through innovative programs, education, research and extensive diplomatic outreach and advocacy, AJC works to advance freedom, liberty, tolerance and mutual respect. AJC is an international advocacy organization whose key areas of focus are: working to eliminate anti-Semitism

and all forms of bigotry worldwide; supporting Israel’s quest for peace and security; advocating for energy independence; and strengthening Jewish life. The organization has regional offices in 22 American cities, nine overseas offices, and 32 International partnerships with Jewish communal institutions around the world. AJC was established in 1906 by a small group of American Jews concerned about Pogroms aimed at the Jewish population of Russia. The official committee statement on the purpose was to “prevent infringement of the civil and religious rights of Jews and to alleviate the consequences of persecution.” The organization was led in its early years by lawyer Louis Marshall, banker Jacob H. Schiff, Judge Mayer Sulzberger, and other well-to-do and politically connected Jews. Most were from New York City while others lived in Philadelphia, Boston, Chicago, St. Louis, and San Francisco. Later leaders were

Judge Joseph M. Proskauer, industrialist Jacob Blaustein, and lawyer Irving M. Engel. In addition to the central office in New York City, local offices were established around the country. AJC took the position that prejudice was indivisible, and that the rights of Jews in the United States could be best protected by arguing in favor of the equality of all Americans. AJC supported social science research into the causes of and cures for prejudice, and forged alliances with other ethnic, racial and religious groups. AJC research was cited in the 1954 U.S. Supreme Court decision in Brown v. Board of Education that outlawed segregated schools. The AJC advocates global diplomacy and works towards eliminating antiSemitism and supporting Israel's journey towards peace and security. This year's Metro New York chapter award winners all embody that spirit.

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Loss Control Lessons Restaurants Can Learn From Severe Weather and Natural Disasters As we all have witnessed during this gruesome winter, freezing temperatures, absorbitant amounts of snow and other related hazards affiliated with these weather patterns can result in significant property damage, injuries to employees, damage to business vehicles, business interruption and more.


ith each season, there are risks of unpredictable and dangerous weather situations. For example, events such as 2012’s Superstorm Sandy are a terrible reminder of how devastating natural disasters can be for businesses and individuals alike. Currently, Sandy ranks as the fourth-costliest U.S. catastrophe ever, according to the Insurance Information Institute, behind Hurricane Katrina in 2005, the September 11, 2001 attacks and Hurricane Andrew in 1992. With these factors in mind, loss prevention is crucial to minimizing claims and managing your company’s total cost of risk. Here are the three key lessons that businesses need to learn from severe weather events:

Don't Underestimate Your Risk Of Flood    Flooding is a serious threat to businesses in many areas of the country.  According to FEMA, 90% of all natural disasters that occur nationwide involve flooding with the average commercial flood claim coming in at just over $85,000 (2006 - 2010). You don't need to be located in a coastal area to be at risk.  Flash floods can be attributed to many factors, including deteriorating levees, dams, and inef-

Bob Fiorito, Vice President of Business Development at Hub International Robert.Fiorito@

fective hurricane barriers as well as construction and real estate development that can change an area's natural drainage. Most commercial insurers base their flood insurance rates on the levels of flood risk designated by FEMA's Flood Insurance Rate Maps (FIRM).  These maps are constantly being updated so it's important to know how your property is classified.  If your area has been recently reclassified as a high hazard zone, your current coverage may be inadequate in the event of a claim. Talk to your broker who can negotiate with your current insurer or proactively source alternate solutions.  While flood insurance is the best way to protect yourself from this devastating financial loss, your broker can also help you identify non-insurance ways to reduce your risk in the event of a flood.

You Can Never Be Too Prepared    An updated emergency response and business continuity plan, when prop-

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erly executed, can greatly reduce the damage to your property - and more importantly, keep your employees safe. Your plan should identify responsibilities and specific steps to take before, during and after a catastrophic event.  Consistent communication to employees is a critical element of the planning process. • Maintain a list of updated telephone numbers of employees, vendors and local authorities. • Proactively contact your clients and key suppliers to inform them of your situation. • Develop a back-up plan to receive supplies and secure critical information in the event of a supply chain disruption or power failure.  • Back-up critical data – Your database is key to your business. Keep full copies off-site. Your records may be essential to mitigate your exposure and document your claim. • Protect your physical records – Tarp essential documents that cannot be moved to minimize exposure to the elements

It's A Small World    Because businesses today are so interconnected, you need to be aware of not just the catastrophic risks you face in your own backyard, but also

those risks that impact your critical suppliers. Whether or not you were directly impacted by severe weather, your business could be affected if your suppliers or key customers are unable to operate as a result of the storm. Business interruption losses due to Superstorm Sandy were large due to widespread power failures that resulted in partial or full production stoppages at many businesses. Business interruption claims comprised 20% of the overall insurance losses from Hurricane Katrina, according to PricewatershouseCoopers.   Talk to your broker about business interruption insurance and extra expense insurance.  This coverage can be added to an existing property insurance policy or package policy. It compensates you for lost income, based on your financial records, if your company has to vacate the premises due to disaster-related damage that is covered under your policy.  Contingent Business Interruption and Extra Expense coverage can also be added and compensates you for lost income, based on your financial records, if a critical supplier cannot provide you with products or services necessary to conduct your business due to a cause of loss that is covered under your policy. Robert Fiorito, serves as Vice President, Hub International Northeast, where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth" dining establishments. For more information, please visit www.

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New York City Chefs Lead 2014 Awards' Nomination The James Beard Foundation is proud to announce the six 2014 inductees to the Who's Who of Food & Beverage in America. The prestigious award is given to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry.


his year's honorees will be celebrated at the annual James Beard Foundation Awards, the culinary industry's most prestigious recognition program, on Monday, May

5, 2014, at Lincoln Center's David H. Koch Theater in New York City. "We are delighted to honor six more distinguished leaders with our Foundation's Who's Who Awards," said Susan

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Ungaro, president of the James Beard Foundation. "These four influential chefs and two talented journalists represent the best of the best in our culinary world. They join a prestigious group of

over 200 people who have made a significant impact in how Americans think about food." The 2014 James Beard Foundation Awards Who's Who of Food & Beverage in America Inductees are:

Edward Behr, Food Writer, Vermont Edward Behr is the editor and publisher of the quarterly food magazine, The Art of Eating. First published as an eightpage newsletter in 1986, it has grown to become one of the most respected magazines about food and wine. Behr's writing and magazine focus on taste and tradition. The Art of Eating was the first magazine a pioneer in stressing the important connection between taste and place. Behr has written about many of the best farmers and food artisans in France, Italy, and the United States. He

food chain, to turn from conventional to humanely raised pork, creating one of the first major market for farmers who raise decent, delicious pork. Behr speaks internationally on food and culture.

John Besh, Chef and Restaurateur, New Orleans, LA

John Besh, is one of the four influential chefs and journalist who represent the best of the best in the culinary world

is the author of The Artful Eater (1992, revised edition, 2004), The Art of Eating Cookbook: Recipes from the First 25 Years (2011) and 50 Foods: The Essentials of Good Taste (2013). His article, "The Lost Taste of Pork," when it appeared in the magazine in 1999, caused Steve Ells, founder of the Chipotle fast

John Besh is a chef and native son dedicated to the culinary riches of southern Louisiana. Besh has nine restaurants including his flagship restaurant, August, which merges Besh's classic French culinary training with his Southern roots. In his restaurants, entrepreneurial pursuits, and public activities, he aims to preserve and promote ingredients, techniques, and heritage. In 2009, Besh published his first cookbook titled My New Orleans, a celebration of the culture and cuisine Besh loves. Since then, two additional titles, My Family Table, and Cooking From The Heart, have been published. He hosts two national public television cooking shows based on the books. The John Besh Founda-

tion, founded in 2011, works to preserve New Orleans' culinary heritage via initiatives such as the Chefs Move! culinary school scholarship and microloans for local farmers. In 2006, he won the James Beard Foundation Award for Best Chef Southeast and is also the recipient of Food & Wine's Top 10 Best New Chefs in America.

David Chang, Momofuku Restaurant Group, NYC David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney, and Toronto. Momofuku originated in New York City, which is now home to Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Momofuku Milk Bar, Momofuku Má Pêche, and Booker and Dax at Ssäm. Chang opened Momofuku Seiōbo, his first restaurant outside of New York City, at The Star in Sydney in October 2011. In 2012, he opened Momofuku Toronto in the heart of downtown Toronto with five

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Melissa and Emily Elsen

Four & Twenty Blackbirds, Brooklyn, NY Four & Twenty Blackbirds pie shop in Brooklyn, New York owned and operated by the Elsen sisters, Melissa and Emily has become one of the most beloved pie shops around.


hey opened Four & Twenty Blackbirds back in 2010 with a limited budget, but have taken the business to new heights. Now one of the most celebrated pie shops in the country, with flavors that follow each season, and a style that is warm, yet bursting with a fresh new approach. What are your culinary backgrounds? Where did you study? We grew up working in our mother’s family restaurant in our hometown of Hecla, South Dakota. We learned everything from dishwashing to working the line as short order cooks and also baking and preparing all types of approachable food. Our Grandmother Liz also worked there baking all the pies for the restaurant. Melissa studied finance and business administration in college, and Emily studied Sculpture and Photography. Who or what influenced you to start a career in foodservice? Growing up in our family restaurant where the commitment was to serve the community with well-made food in a welcoming environment was our inspiration – a shift in the dynamic of the food scene in Brooklyn fostered our ambitions and a sincere desire to make our enterprise succeed is what

keeps it going. Where did the idea come from to open a pie shop and how did 2 sisters from South Dakota end up in Brooklyn? Emily came to Brooklyn in 1999 and completed a BFA at Pratt Institute. Melissa moved to Brooklyn in 2009 in pursuit of work in Finance – which was particularly bad timing with the economic downturn of that year. The desire to start a business together was something we had always shared – we found that we had both gravitated back to baking and cooking and that we were excited by it and good at it. Pies came out of a love and respect for what our Grandmother Liz had established at our mother’s restaurant (she was the pie-maker for all their pies) and a mutually shared interest in the challenge of making a better pie than what we found locally. Do you sell your pies to restaurants that want to add your offerings to their dessert menu? Are you working with any local distributors? We do sell to a small group of local restaurants, and one upstate location called Table on Ten. We do not work with distribution – we do it ourselves, or clients will pick up the pies for themselves.

The Elsen sisters, Melissa (R) and Emily (L) grew up working in their mother’s family restaurant in their hometown of Hecla, South Dakota where they learned everything from dishwashing to working the line as short order cooks and also baking and preparing all types of approachable food.

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Do you source your ingredients locally and since many of your pies are seasonal, do you purchase ingredients according to the particular season? Yes – we source according to the local season – we work with Wilklow Orhcards from Highland, NY on the majority of our fruit; we source from California and Florida for citrus. We also work with a local forager from Spring until Fall for unique wild edibles.

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Rethink Rosé No wine seems more misunderstood or mistreated than Rosé. In the red and white world of wine it seems there is no room for pink.


hen did this campaign against pink begin? Most likely it is a backlash from the California White Zinfandel craze of the 1980’s. Light, sweet and easy to consume, it was a wine anyone could tip back. Many a fortune was made on White Zin in those days and it still remains a favorite for quite a few wine drinkers. The problem is that somehow pink has been condemned. So now many pink drinkers don’t feel free to come out of the proverbial wine closet. To confuse things even further these White Zinfandels bare no resemblance to the French Rosé that inspired them. Fresh, crisp and dry this is the profile of most European Rosé. Rosé in its true form is the perfect wine for a warm day whether you are nibbling on anything from salad to baked ham. So what accounts for our pink aversion? Maybe it is just simply the color. Consider this; a French study in 2001 by Gil Morot concluded that our perceptions of wine and its flavors or aromas are prejudiced by its color. It turns out our brains are prone to unconscious synaesthesia where our senses become confused. In this study, participants tasted a white wine and described melons, honey and citrus. The same wine were then colored red and participants perceived things like berries, leather and tar, which are common aromas in red wine. Given this unconscious phenomenon, along with our eighties memories of the White Zinfandel that color our thoughts even before we lift the glass to our lips.

Laurie Forster, The Wine Coach, is a certified sommelier, award-winning author and media personality. Forster is the host of her radio show The Sipping Point and her mobile application “The Wine Coach” was listed as one of the Top 8 Wine Apps in Wine Enthusiast. To find out more visit: | @thewinecoach |

Given that spring is the absolute perfect time for a glass of Rosé it makes sense to turn a blind eye to its appearance. Try this exercise; close your eyes and imagine the flavors of watermelon, luscious strawberries, or a ripe peach. Now think of the refreshing factor you get from a crisp white wine like a Spanish Albariño or Sauvignon Blanc. Put those together - luscious fruit with a refreshing crisp finish. That is traditional Rosé. Now that we are comfortable thinking pink it makes sense to review the

ways Rosé gets its color. One way is to blend white and red wines making it, of course, pink! Another is to leave the grape juice in contact with the red grape skins for a short period of time, whereby only receiving minimal color. Most people are surprised to learn that in fact all grape juice is virtually clear. It is only this skin contact that makes a wine from red grapes truly red. The third method called Saignée, which in French literally means to bleed. During red wine fermentation the skins of the red grapes are working to create the red shades we admire in our Pinots or Cabernets. Before the coloring is complete some of the wine is bled off early resulting in a lighter shade of red that I might dare to call pink. If you are ready to start trying some great Rosé you’ll be happy to know that it is made all over the world. The south of France is probably the region we most associate with Rosé. Provence has formed an identity from this pink drink and areas in the Loire Valley, Rhone

Valley and Bordeaux also produce their versions of French Rosé from the red grapes they are best known for. Some of the most exciting Rosés of late come from Spain and believe it or not Greece. Not to be outdone some US winemakers going beyond White Zinfandel to include dry pink wines in their portfolio. Don’t forget that its food friendliness is one of a Rose’s best qualities. Its fuller body allows it to handle food pairings that might overwhelm a white. Crisp acidity ensures that it can withstand dishes with a good amount of salt and dishes that use acidic ingredients like vinegars or goat cheese. Some of the natural partners for dry Rosé include appetizers, salads, seafood, white meats, ham and even dishes with a bit of spiciness. Sauces that include garlic, tomatoes or olives are also no problem for a crisp Rosé. As things warm up and your guests want the refreshing coolness of white wine with the fabulous flavors of red wine, suggest they give Rosé a chance. You’ll soon forget everything you knew about Rosé in the 80’s. It is time to stop judging Rosé strictly by its color. Remember the lesson you were taught as a kid - don’t judge a book by its cover or a wine by its color. It’s what is inside the bottle that counts.

Don’t forget that its food friendliness is one of a Rose’s best qualities. Its fuller body allows it to handle food pairings that might overwhelm a white. April 2014 • Total Food Service • • 59

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Major buyers including the Ark Restaurant's Roberto Kokolis, Rob Stevenson & Kevin Bunting shopped the show

Hundreds of New Foods & Culinary Products Take Center State at 21st Annual International Restaurant & Foodservice Show Of New York

Imperial's impresario Chris Freeman anchored a booth that displayed many new packaging solutions

Early last month thousands of buyers from high-end restaurants, multi-unit operations and foodservice establishments from throughout New York and the surrounding states networked and conducted business during the 21st annual International Restaurant & Foodservice Show of New York.


he three-day trade show and conference which was held March 2-4, at the Jacob Javits Convention Center is now owned by Urban Expositions and sponsored by the New York State Restaurant Association, who launched their new tagline "Helping Restaurateurs Succeed." EYE admired the "hands-on" approach of the show's new ownership led by Doug Miller and Tim van Gal

The Yelp booth brought challenging dialogue regarding restaurant reviews to the show floor

who toured the show for the duration and chatted with exhibitors and attendees. "This is the industry's annual homecoming where restaurant and foodservice professionals gather to network, conduct business, see new products, and gather the latest information on industry trends and this year we offered them a stellar environment to do just that," said Ron Mathews, Industry Vice President for Urban Expositions' Foodservice

Among celebrity speakers at this year's event were the Meatball Shop's Michael Chernow

The show provided an opportunity for local foodservice operators to prepare for the upcoming spring season

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Events. "In the Expo hall and conference program we offered the Food Trends Experience, the Pride of New York/Taste NY Marketplace, the Umami Recipe Contest and the Farm to City Expo as well as several top notch culinary cooking demonstrations." Highlights of the event, included: The Winners of the People's Choice Awards for the Innovative New Product Gallery and the Best New Product for the Food Trends Experience were announced. Thousands of attendees voted for their favorite products. The Best in Show was awarded to Bon

(L to R) Malachy Parts & Service’s Samantha Farrell, Richard Farrell, and Chris Pellot

Chef for their stainless steel hammered serving pieces and their 3-wall cold wave miracle bowls. The 2nd Place Runner Up was Edibles by Jack for their Edible Asian Spoons; and the 3rd place winner was VerTerra for their Stylish, Sustainable, Compostable Dinnerware. Best New Product for the Food Trends Experience was Mr. Bey Lava Cake for their Chocolat Petit Gateau Gourmet Molten Cake. The new Food Trends Experience was a tasting adventure providing direct access to product, flavors and ingredients driving the most recent trends

in the market – healthy, organic, sustainable, ethnic, artisanal, and more! Presented within the Show, the Food Trends Experience was your fastest and most convenient way to see, taste, discover and learn about the new culinary innovations that will inspire creative and fresh menu ideas, delight customers and drive profits. The show enabled a very healthy dialogue among operators and vendors. EYE got an education as we listened intently to a conversation between YELP and a Long Island caterer who battled over the steps that a res-

ESK System K’s Marc Hujsa and Piotr Napiorkowski brought innovative refrigerated display offerings to this year’s show

taurateur could take to protect itself from the ramifications of a negative review on the social media site.  The Culinary Demonstration Theater included terrific presentations by Chef Anton Testino from the Food Network's Chopped; Star Chefs Barbie Marshall and Danielle Rimmer from Gordon Ramsey's Hell's Kitchen; Chef Oscar Martinez from Havana Central; Chef Marco Chirico from Marco Polo and Certified Master Chef Fritz Sonnenschmidt.  During The Japanese Restaurant Organizations' Umami Pavilion three

(L to R) Air Comfort’s Pat Fava, Dan McCaffrey, and Ken Smith

New Jersey Restaurant Equipment’s Jodi Cohen walked the show for new and innovative equipment MRS Baking’s Brandon Schops, Robert Schulman, Lee Miller

Tri-State Marketing’s David Bergen and Bart Giobioff with Vollrath’s Liz Hanson and Eric Christiano

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Hub International’s Stephen Gulino and Ryan Keane

Sea Breeze’s Jose Dominguez, Bill Schiffman, Joe Biondello, and Carmel Kerr

DMM’s Ro Doyle and Brian Mahoney with Phillip Han of Turbo Air Americold’s Kevin Sampson, David Berke, Bob Levine, and Robert Rivera

Micro Matic’s Foodservice Director, John Hickey with Doug Wetmore

Gary Sample of Delivery Concepts

Modern Line’s managing partner Vlad Spivak

Canplas’ Paul Sheppard and Gloria Powell

(L to R) Libbey’s Matthew Kuhlmeier, Sandra Kravetz, Adam Neid, and Peter Merkle

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finalists of creative umami recipes were invited to bring their pots and pans to compete on-stage for an allexpense paid culinary trip to Japan. The showdown was judged by top chefs, including Chef George Mendes, the Executive Chef of Aldea. This year's finalists were Aaron Bludorn, Executive Sous Chef of Cafe Boulud, Arnold Marcella, Chef de Cuisine of The Elm, and Jacob Clark, Sous Chef of Tocqueville. The winner of the Recipe Contest was Arnold Marcella, Chef de Cuisine of The Elm. The Ferdinand Metz Foodservice Forum attracted over 2,000 attendees to the various conference sessions. Some of the most popular sessions were the Foodservice Council for Women - Women Winning in Business; Why Meatless

CT-Based Goldman Design’s Jennifer Geddes

Culinary Software’s Matthew Bueno and Joe Siemek

Monday is Good for the Health of Your Business; Restaurant Trends: Here Today, Gone Tomorrow; and A Chef's Challenge - Questions and Answers with Marc Murphy. The Ferdinand Metz Foodservice Forum provided the gold standard, industry-leading educational content that is practical and relevant for today's foodservice professional. Industry leaders delivering real applicable business lessons, the latest information on trends and best practices in the market, and their own opinions of what creates success. Through its co-location with events that brought together over 16,000 Industry Professionals in each of the targeted geographical markets the professional development impact it delivered to

Restaurant Depot’s Wine & Spirit Advisors Judith Gonzalez and Irma Recendiz with Northeast Restaurant Depot Marketing Manager, Alyssa Ferrante and Field Marketing Rep, Alissa Giovani

Crescent Duck President, Douglas Corwin

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the industry is second to none as Ferdinand Metz, Master Chef and Head of the Culinary Institute of America for more than 20 years. The 2014 Pride of New York/Taste NY Marketplace. On the show floor, over 40+ local, New York food and beverage companies showcased locally grown products from farmers and food processors in the Pride of New York/ Taste NY Marketplace. Governor Cuomo was quoted as saying, "New York State makes some of the best food and beverages in the world and now they will be on display at one of the largest food shows in the country. The Taste NY initiative has encouraged more and more New Yorkers and tourists alike to try our state's homegrown products. New

Manitowoc’s Vic Rose, with United Refrigeration’s Lou Boero and Paul Young

York's participation in this show will build on those efforts and help us continue to grow our state's thriving agricultural industry." Melissa Autilio Fleischut, President and CEO of the New York State Restaurant Association, said, “The NYS Restaurant Association is focused on helping restaurateurs succeed in this competitive market. Locally sourced products are one of the hottest trends in the restaurant industry and having the Taste NY program at the Show provided an opportunity for thousands of restaurateurs to learn about, taste, purchase and source local food and beverages for their businesses.” Ron Mathews, Vice President of the International Restaurant and Foodservice Show, said, “My sincere thanks

Summit Foods’ Bob Lobianco and Ben Quick displayed new soups from Blount Fine Foods

Ruggiero Seafood’s David Cheuk, James Magee, Rich Alaimo, and Donald Platkin

to Governor Cuomo and the Taste NY program for their continued support of this hugely important trade show. New York’s presence here sends a strong message to industry leaders from around the globe that this is indeed an Empire State of agriculture, and one that is to be taken seriously. We look forward to partnering with Taste NY on this event for many years to come.” Pride of NY, which is the state’s labeling program under the Taste NY banner, featured 33 vendors carrying the Pride of NY logo on its products in its own designated Marketplace, which is co-sponsored by the New York Wine and Grape Foundation. These companies included Beth’s Farm Kitchen (Stuyvesant Falls),

Marsal’s incomparable Santo Bruno (L) was the center of attention

Catskill Distilling Company (Bethel), Empire Brewing Company (Syracuse), Dr. Frank Vinifera Wine Cellars (Hammondsport), Saratoga Spring Water Company (Saratoga Springs), Red Jacket Orchards (Geneva) and The Ravioli Store (Long Island City). In addition, 45 New York food and beverage companies were located throughout the Javits Center during the event.  Jim Trezise, President of the New York Wine and Grape Foundation, said, “The International Restaurant and Foodservice Show of New York is the perfect venue to highlight the Taste NY Experience. There was a special section of more than 25 individual producers of New York wines, craft beer and spirits, and various foods proudly showcasing the high-quality

Equipex’s Irina Mirsky-Zayas, Gary Licht, Tom Michale, and Vincent Palumbo

Matt Sher (center) and The Day & Nite team displayed their hardware and plumbing services at this year’s show

products they grow and make in New York. The audience of restaurateurs from New York City, other parts of New York State, and other states are exactly who we want to reach, and to encourage to Taste NY.”  EYE always remembers then Senator Hilary Clinton touring the show's Farm to City Expo. It took center stage again and was presented by the New York State Department of Agriculture and Markets, Empire State Development, Cornell University College of Agriculture and Life Sciences, and Edible Magazine.   A number of panels took place at the event, focusing on everything from purchasing local seafood and meats to innovations in the food industry. Also at the Expo, Acting State

Comark Instruments’ Neil Humphreys with Acosta Cornerstone’s John Caton

Contract Furniture’s Gene Trivell and George Agcaoili

Agriculture Commissioner Richard Ball was joined by representatives from a number of New York City restaurants who signed the Pride of NY Pledge. Announced by Governor Cuomo in October 2013 as a component of the Taste NY program, the Pride of NY Pledge certifies that restaurants and chefs plan to increase sourcing of New York State grown and made products and ingredients including products from New York’s food and beverage producers by 10% or more. Among the interesting finds at this year' show were Dartling International's Fats4fuel waste fryer oil recovery tank, Macy's CheeseSticks' Single serve "2 packs, John Celli Furniture's grand tufted love seat, ChefTec's xt3, with a tracking module which allows

John Celli Custom Furniture & Design’s Lina Zolotushko & Lynette Celli-Rigdon stand proud next to an oil painting of the late John Celli, founder of JC Furniture

American Trading Company’s Amanda Blattner and Paul Weintraub

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Mr. and Mrs. Tim Cooper of Genie Chef

The Ark Restaurants’ purchasing team led by Rob Stevenson

M. Tucker’s Morgan Tucker visited with Whole Food’s Ryan Bakst

Java Jackets’ Jay Sorensen (R) has built an International powerhouse

Brothers Adam and Marc Kaufmann of Kaufmann Associates

Rockland Bakery’s Michael Battaglia (L) worked with a wide diversity of customers

for tracking of recalled raw ingredients and produced foods and the open display products from Turbo Air. EYE enjoyed the lively discussion at the "6 Technologies successful restaurateurs can't live without." The panel featured: Bobbie Llyod of Magnolia Bakery, The Meatball Shop's Michael Chernow, Dana Jankelowitz of Jack's Wife Freda, and Shake Shack's Giancarlo Fiorarancio.

Magnolia Bakery’s Amy Tucker and John Turner brought plans on the expansion of their firm’s NYC success story

Michel Oshman outlined "How to Cash In On Green Restaurant Rebates and Rewards." Fishbowl's Joe Gabriel talked about "Removing the StringsHow to Build Guest Loyalty with Email." EYE loves the fact that there is meat being sold on the floor of the show and at the same time there's a lively discussion on "Why meatless Monday is Good for the Health of Your

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VerTerra's (L to R) Josh Parker and Michael Dwork received top honors from Urban Expostions’ Doug Miller and Ron Mathews

Among the Tri-State’s hot concepts shopping the show was the Melt Shop led by the firm’s president Spencer Rubin (L)

Business,” which featured Peggy Neu president of the Monday Campaigns. EYE enjoyed the lively discussion of "Lessons from Leaders Fast Casual Industry Council," with a panel that featured: Geoff Alexander of Lettuce Entertain You.  The real value of a seminar program truly comes with seminars like "How to Ignite Your Web & Mobile Marketing With Video On Any Budget!" Micki

Pagano-Parente & Tony Parente of Branding Shorts and the "Obamacare" program hosted by Michael Volpe and Nicholas Reiter of Venable. Acting State Agriculture Commissioner Richard A. Ball said, “This annual restaurant show provides an opportunity for restaurateurs to see new products, from wines to baked goods to meats and spirits. Taste NY agricultural products were present in

full force at this huge event in New York City and I enjoyed seeing it for myself.” ESD President, CEO & Commissioner Kenneth Adams said, “Since taking office, Governor Cuomo has put in place a series of initiatives to provide a boost to the agriculture industry and grow the food economy. Whether it's promoting our State’s local products through Taste NY or better connecting regional producers

and local businesses at the Food Expo, we are committed to working with our partners to increase demand for locally grown farm products, expand industry-related tourism and spur job creation across New York State.” The New York State Restaurant Association, sponsors of the trade show, provided insights on a variety of hospitality-related topics on legislative issues on letter grading, paid sick leave, affordable health care as well as hot

trends on gluten/allergen free, local sourcing, vegetarianism, fast casual dining and business operations. The NYS Restaurant Association's mission is to promote the hospitality profession, while serving and representing its members and their customers through advocacy, innovation and education. During The Ultimate Barista Challenge™ Ultimate Barista James Duncan from Greenway Coffee & Tea in

Houston, TX was named the Best of Brew Champion; and Ultimate Barista Danny Shannon from True Blue Single Estate Jamaica Coffee in Montauk, NY was named Latte Art Champion, Frappe Challenge Champion and the Ultimate Barista New York. The "Ultimate Barista" faced a local New York Barista challenger on the exhibition floor where they prepared their espresso beverages for a panel of discerning judges. There was a show-

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Key restaurant buyers including Kevin Del Casale of Maccioni Restaurants shopped the show

Roger and Sons’ Joe Cirone (R) had a busy show in the IRFSNY's largest booth

(L to R) Many club managers including Beach Point Club’s Randy Ruder and Sarah Kuhl toured the ’14 event

TFS publisher Fred Klashman toured one of the show’s more creative stops: The Chair Market’s “Big Chair.”

Pro-Tek’s Eddie Daniels

down of three flights of Latte Art, Espresso Frappe and the Best of Brew Pourover Challengers! In addition to watching the action unfold many visitors learned the value of fine espresso and coffee on your menu, secret tips to drive profitability into your offerings and tips to impress your customers. Paris Gourmet announced Yoshikazu Kizu from the Ritz Carlton in Orlando, FL the winner of the coveted title of Pastry Chef of the Year for his highly technical chocolate and sugar sculpted Film Animation themed showpiece based on Beauty and the Beast. Chef Kizu won a silver plaque, gold medal certificate and a $4,000 grand prize. 2nd Place Winner was Kivanc Kaymak, Fontainebleau - Mi-

(L to R) New York City School Foodservice was well represented with notables including Josephine Sullivan and Patricia Lawson

ami, FL. Chef Kaymark won $2500 and a silver medal. 3rd Place Winner was Pedro Gomez, Calihan Catering Chicago, IL. Chef Gomez won $1,000 and a bronze medal. The Honorable Mention Award Winner was Arlety Estevez, L'Auberge Casino & Hotel - Baton Rouge, LA. Chef Estevez won $750 and a trophy. One of the hottest areas on the show floor was the Food Trends Experience where 75 new companies provided samples of the fabulous new foods that will inspire new fresh menu ideas for thousands of New York City Restaurants. Some of the more noteworthy products were Mr. Bey's Lava Cake, The Original Pizza Logs, Luna & Larry's Organic Bill Ice Cream, Edible Asian Spoons by Ed-

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(L to R) BSE’s Jeff Hessel and Steve Doyle flank M. Tucker’s Dennis Decicco and Joe Steckmeister

ible Jack, The Original Jersey Italian Gravy and UpFront Foods Straight Up Granola. What does it take to win in the foodservice industry today? What tools and resources do you need to be successful? What are the questions you need to ask, you wish you would have asked or you never knew to ask? What are those true "secrets" that gives your business a competitive edge? These are just a few of the many questions that the show’s winning panel addressed in Women Winning in Business. The Foodservice Council for Women presented this high energy – action packed – line up of winning industry leaders sharing their insights, resources and "secrets" for winning in

today's competitive marketplace. Our industry leaders addressed questions in an interactive general session. Panelists included: Chef Ferdinand Metz, Certified Master Chef and President Emeritus of the Culinary Institute of America, Kathleen Wood, Kathleen Wood Partners, Betsy Craig, MenuTrinfo, Marisa May, SD26, Sally Minier, Sweet Sally’s and Sandy Korem, The Catering Coach. As a charitable donation at closing, the exhibitors of the International Restaurant & Foodservice Show of New York contributed over 11,000 pounds of food to City Harvest, the world's first food rescue organization, dedicated to feeding the city's hungry men, women, and children for more than 25 years.

The 2015 International Restaurant & Foodservice Show of New York will be held Sunday, March 1 - Tuesday, March 3, 2015 at the Jacob Javits Convention Center in New York. The show is produced and managed by Urban Expositions, and sponsored by the New York State Restaurant Association. Urban Expositions produces several other foodservice events including the Western Foodservice & Hospitality Expo to be held Sunday, August 17 through Tuesday, August 19, 2014 at the Anaheim Convention Center and the Florida Restaurant & Lodging Show scheduled for Sunday, September 7 - Tuesday, September 9, 2014 at the Orange County Convention Center in Orlando, FL.

Ammirati’s TJ Tareta (L) welcomed many guests Mr. and Mrs. Tony Capla of Brooklyn’s Financier Patisserie

Kontos’ corporate chef Demetrios Haralambatos

(L to R) Yani Paredes and Joe Landa of Manhattan’s Mint Condition

Best in Show honors went to (L to R) Kaya Gross & Eva Sher of Bon Chef as they are joined by show owner Doug Miller and show GM Ron Mathews of Urban Expositions

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Newsmaker, from page 56

On the equipment side, do pies require a different type of oven then what’s used in traditional restaurant kitchens? We use a Blodgett convection oven at the pie shop – for our production kitchen we will use a Revent roll-in oven that enables you to bake on an entire pastry rack – these are pretty standard for bakery operations. Deck ovens (i.e. pizzeria ovens) also work well for custard pies.

electric only dictates how you set things up –in particular ventilation. We have not had many roadblocks on our first location because we worked hard to be aware of these guidelines. You host a Fresh Fish CSA and a Vegetable CSA. What’s that all about? In keeping with our commitment to serve our community, we want to share fresh, local produce that is healthy and delicious. In this way we

When you found the location for Blackbirds, was there an existing kitchen there? If not, what was the approach; work with any local consultants or dealers? Any restrictions for planning and zoning? It was a drywall space with no plumbing, and a mess of electrical wiring. Since we had very little budget, we did a lot of the work ourselves and with the help of some very generous friends.

The process of finding a good electrician, plumber and contractor in NYC can be frustrating and disheartening, but taking the time to find good people to work with makes the project go much more smoothly. There are strict DOB and DOH guidelines in NYC and we familiarized ourselves with all aspects of those guidelines that would affect our business – for example, whether you are a gas operation or 74 • April 2014 • Total Food Service •

support other small local businesses (the CSA’s and the farmers that supply them). Do you see more Four & Twenty Blackbirds opening up in different allocations throughout Metro New York down the road? Yes, we hope. Our goal as a bakery is to provide a fresh delivered product. We opened our second location at the Brooklyn Public Library in Grand Army

Plaza in March of 2014 and also broke ground on a larger production kitchen and retail location a few months prior. We expect our expanded operations to be up and running in Summer of 2014 and this will enable us to provide wholesale on a larger scale as well as open multiple locations in our area.



Montague Teams With monobloc To Launch New Cooking Initiative What do high-end cooking equipment, resorts and Michelin-starred chefs have to do with one other?


hey’ve all come together under monobloc, a new resource for upscale kitchen designers and exclusive chefs looking for the right product and solution to accomplish their goals, according to The Montague Company, a producer of high-end cooking equipment. Montague, the 150-year-old, family-owned business, will supply the hot-side systems needed, including the Montague Range. “Montague has announced William Dolan and Michael Poulos of monobloc as the company’s new manufacturer representatives covering New York; Northern New Jersey; Western Pennsylvania; Washington, D.C., Maryland; Virginia; Southeast West Virginia, and Delaware (Sussex County), Montague vice president of sales and marketing,” Gary Rupp explains. With over 60 years of combined industry experience, Dolan and Poulos have overseen the design and installation of kitchens at some of the country’s most exclusive restaurants and resorts. Dolan has overseen projects ranging from historic Greenbrier Resort and the White House to kitchens for some of the country’s top chefs. An experienced trainer, Dolan initiated and built

“Montague has announced William Dolan and Michael Poulos of monobloc as the company’s new manufacturer representatives covering New York; Northern New Jersey; Western Pennsylvania; Washington, D.C., Maryland; Virginia; Southeast West Virginia, and Delaware (Sussex County), Montague vice president of sales and marketing.” one of the industry’s premier test and training kitchens, and spearheaded the use of interactive product cutaways to facilitate product comparison and showcase brand benefits. Poulos has a diverse background in the front- and back-of-the-house oper-

ations, and has worked with Michelinstarred chefs across America. His specialty is cooking execution and processes that are crucial to solving chefs’ exacting needs and requirements of kitchen space. “The needs of the dealer-consultant continue to evolve and the projects are more intricate and therefore require a higher level of expertise,” says Dolan. “The dealer today is looking for solutions to problems on many different types of projects,” adds Craig Smith, regional sales manager of Montague. “They're looking for design modifications out of the ordinary. Because chefs and end-users today are traveling more, they're seeing more things around the world, and they want to bring those concepts into their operations.” What makes Montague stand out, says Smith, is the way the company designs its products. “Everything is highly engineered with the customers' expectations in mind. Everybody wants the highest quality at the lowest cost, of course. But the way products are designed today, you truly get what you pay for.” “Chefs today are looking for integrated solutions that involve highly skilled technicians, a CAD program and a

team of R and D people who work together to get the customer the solution they need,” says Dolan. “Products are so unique and sophisticated today that you need all levels of talent to bring solutions to the problems of design, the execution of the product, the actual production and delivery of the product. And once the product is installed, where it's going to live the rest of its life, you need technicians. We have it all,” says Smith.  But that’s not the end of the story. Technicians in the field come in to make sure that everything's hooked up right. “We also make sure the chefs understand how to operate the equipment so they actually get the biggest bang for their buck,” says Smith.  “We are confident that Bill and Michael will add a great dimension to the Montague team” says Rupp. “They will help us increase our presence in the D.C. and Metro New York areas and drive sales to a diverse group of chefs and operators.” Other Montague products include the Montague Vectaire Convection Oven, which produces precision baking using indirect or “muffled” heating system that prevents flue gasses from entering the cooking chamber. This reduces exposure to potentially harmful carbon monoxide while maintaining even temperatures. Montague also provides in its LEGEND® equipment line, the 36” range match Heavy-Duty Electric Induction Range for both front and back of the house preparations, and featuring four individually-controlled 3.5kW hobs; one-piece 6mm-thick Ceran glass-ceramic cooktop for ease of cleaning; a pan detection system with a temperature sensor and an integrated fan cooling system to keep controls cool.

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Understanding CrossContamination & Cross-Contact Two separate but similar issues in a food service establishment.


s a food service operator, you want to insure that your staff understands the methods of keeping your food safe for the consumer. Foodborne illnesses and allergic reactions are of primary concern when we are developing or enforcing food safety procedures. Preventing both of these health issues comes down to knowledge, training and application of certain procedures. Let us take a look at them both What is cross-contamination? Last month we focused on viruses so the basic definition as it applies to food safety in this article is the transfer of bacteria to foods either directly or indirectly by contact with food products, surfaces of equipment & tools or humans. We understand that just because of their sources, many ingredients for our menus have a high probability of already being contaminated with bacteria when they enter our facilities. Also, our own employees can bring bacteria into our facilities. We have to assume some basic realities of bacterial contamination, such as: • Poultry products will potentially have salmonella and campylobacter. • Ground meats will potentially have e coli mixed throughout and that whole muscle meats will have its presence on the surface. • Loose leafy greens & other raw produce & fruits may potentially have one or both of these bacte-

Wyman Philbrook

Owner of Philbrook Food & Beverage Consulting And Training

As the manager you need to be aware of bad practices and address them and the potentially contaminated foods as soon as they are observed. ria on their surfaces. • Open wounds, hair and skin surfaces of your food preparation employees are probably contaminated with staphylococcus. Storing and handling these products means that we have to be cognizant of the hazard of allowing the potential bacterial contamination of food contact surfaces or other ingredients. The reason we store foods separately and in a particular order on our refrigerator shelves is to insure that bacteria that needs a kill step of a higher temperature does not come

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in contact with foods that won’t be heated (RTE= Ready-to-Eat) or cooked to a lower finished temp. Residue or drippings from these foods on cutting boards, knives, equipment surfaces and employee hands can be transferred to other products, so cleaning and sanitizing correctly and in a timely manner are critical. Some issues of cross-contamination that I constantly observe in retail establishments are: • A side towel used as the universal wiping cloth for all surfaces or the sanitizing cloth that is not in the solution bucket after being

used. • The same gloved hands being used continuously from one food contact surface or food product to another. • Carrying TCS foods in utensils or containers over other food products i.e. beaten eggs in a bowl or ladle carried over the RTE foods on a station to the grill or pan for breakfast dishes / Working out of the walk-in and carrying TCS foods over other uncovered stored products. • Employees touching their face, hair, floors, garbage cans, etc., without washing hands before handling foods and contact surfaces. As the manager you need to be aware of bad practices and address them and the potentially contaminated foods as soon as they are observed. I always recommend to managers that if they just take a few minutes at various intervals to observe the behaviors and habits of their staff, they can determine their risks and create a training moment. Check refrigerated storage, the surfaces of equipment handles, glove use, cleaning & sanitizing of knives & cutting boards during your daily walk-through. What is cross contact? This is used as a term that is specific to allergens and especially the 8 major groups as defined by the regulatory guidelines. You can think of it as cross-contamination of a food or surface by a food protein that causes an allergic reaction in a part of the population. When you have ingredients that are from or made with these designated food groups it is essential to track their storage, preparation and contact with all other foods & contact surfaces so a transfer of the protein is prevented. Many operations segregate these in-

continued on page 83

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Top 4 Mistakes Managers Make in Managing People Managers are the front line representation of your business and must effectively work with a diverse group of people.


hey must live and breathe your company core values and practices. Unfortunately, many managers lack fundamental training in people skills, which prevents them from being truly successful in running your business. Here are 4 common mistakes managers make in working with people:

Noelle Ifshin, President & CEO, 4Q Consulting New York, NY n o e l l e @ 4 Q C o n s u l t .c o m

Managers Fail To Get To Know Employees As People Developing a relationship with team members is a key factor in managing. You don't want your managers to be your employees' divorce counselor, therapist or best friend, but they do want to know what's happening in the lives of their employees. Getting to know employees can make a manager more responsive to employee needs, moods, and life cycle events. However, managers should not get too close to their direct reports: this makes it difficult for managers to direct, supervise and discipline fairly without the perception of impropriety or of playing favorites.

Managers Fail To Treat All Employees Fairly It is not necessary to treat every employee the same, but they must feel as

Developing a relationship with team members is a key factor in managing. You don't want your managers to be your employees' divorce counselor, therapist or best friend, but they do want to know what's happening in the lives of their employees.

if they receive fair treatment. The perception that managers have pet employees or that they play favorites can undermine their efforts to manage the team. This goes hand-in-hand with why befriending reporting employees is a bad idea. This perception of favoring one employee over another destroys teamwork and harms productivity.

Managers Fail To Provide Clear And Open Communication Work with your managers to communicate clear expectations to all employees. Ensure that the directions are specific for every task and project. Managers need to achieve an appropriate balance that allows them to lead employees without dictating or destroying employee empowerment and engagement. Managers should ensure open lines of communication

in both directions with their subordinates.

Managers Fail To Take Responsibility Or Give Credit When things go wrong, managers should take responsibility for the entire team. The manager needs to understand where things went wrong within the team and correct the actions as needed. When managers blame others, they look unprofessional and their employees will not respect them. Managers need to understand that nothing breaks trust more than blaming someone else or taking credit for work that isn’t theirs. Hiring a manager based on technical skills is often the route owners follow, however a manager who is deftly able to handle interactions with people will add immeasurable value to your business. The four points above are basics that even the least “warm and fuzzy” manager should be able to handle, and can have a positive impact on your employee satisfaction, product quality and customer service. This, as we have shown, can lead to greater productivity, lower turnover and an improved bottom line. Don’t know where to begin? Ask yourself; do you have the proper written procedures and operational guidelines in place so your manager can help you be as profitable as possible? 4Q Consulting can develop customized operational guidelines and training programs to meet your needs. Email us today for a free business consultation! All original content copyright Noelle E. Ifshin, 2014-2015. Noelle E. Ifshin, President, 4Q Consulting, LLC at 244 5th Avenue, Suite 1430, NY, NY 10001 212.340.1137 /

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A Symbiotic Relationship Accepting credit cards at your business is the only way to allow customers to spend more money than what is actually in their wallets (unless you accept checks) and combined with generous reward programs, the result is a massive increase of credit card purchases.


ccording to the Federal Reserve Board of Philadelphia, the number of credit card transactions and dollar volume has increased 38% and 47%, respectively, between 2003 and 2012. This large increase in credit card purchasing has enticed many

Scott Spitzberg, Owner of Restaurant Software Solutions, LLC in West Orange, NJ

new merchant processing companies into the once lucrative business. The

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increased competition should have been a good thing for merchants, but instead it spawned confusion, collusion and complicity. First, a little history, prior to 2005, most retail and restaurant’s credit card transactions were processed on “swipe” terminals provided by merchant processors that were solicited

and signed up by “agents” who both cold called and networked with point of sale resellers (VARs). These two complementary industries worked together to benefit merchants and overall help to increase efficiency, decrease shrinkage and to lower operating costs. By 2005, credit card processing became directly integrated in to the point of sale systems and, virtually overnight, VARs became merchant service providers. This didn’t sit well with the street agents and their companies, who lost business and were effectively “locked out” of switching the merchants, as the VARs became the gatekeepers. This paradigm shift in control set up one of the greatest showdowns in modern POS technology; it pitted the mer-

chant services companies, who had enjoyed a mutually beneficial relationship with the VARs, against their former colleagues in a race to acquire merchants in any way possible. Credit card processors love restaurants, they process many transactions with average tickets ranging from tens to hundreds of dollars. It’s these constant swipes, in combination with the dollar volume that generates lucrative fees for the processor and ultimately the agent who signed them. Sensing a threat from new processors who both partnered and directly integrated to the POS vendors, processing companies went on the offensive, slashing rates and fees and creating a feeding frenzy of merchants swapping processors with the mere suggestion of savings and racing to the bottom of profitability. In

desperation, credit card companies came out with their own versions of POS to stave off the competition and to retain market share. However, merchant processors had a lot more to learn to become POS vendors than the POS vendors did to become merchant processors. The marketplace became filled with confusing offerings of systems that vary in quality in price and are backed by little, if any, quality technical support. Processors do provide real and valuable services to merchants, including batch settlement and deposits, data security, monthly statements, online portals and much more. Yet, these services are often considered by many merchants to be overpriced because of the money they pay for the privilege of accepting credit cards. Many merchants

I speak to don’t realize that most of the money they pay for processing doesn’t go to the processing company, but is kept by the issuing banks in the form of “Interchange fees.” Thus, processors are victimized in the war for your business; they have no control over their costs and ultimately no control over their prices. As an economist and capitalist, I welcome competition. However the interchange fee structure of our credit card system needs reform. The nation’s check clearing system operates in much the same way as our credit card clearing system and yet it’s free to accept and deposit a check. That the card companies set the interchange rates rather than to allow competition among card brands amounts to no more than price fixing and should not be allowed. In-

terchange rates should be allowed to float based on volume, risk and customer satisfaction which would shake out the inefficiencies and the disreputable companies while allowing for truly fair pricing and customer satisfaction as well as restoring integrity to an indispensible industry that has increased sales for all the businesses that use them. Mr. Spitzberg owns Restaurant Software Solutions. He has an MBA in business finance and is a Microsoft Certified Systems Engineer and Cisco Certified Network Associate. He also participates as a network professional with the Accrediting Council of Independent Colleges and Schools certifying network engineering curricula for federal accreditation.

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Wyman, from page 76 gredients and use separate equipment and utensils to prepare menu items. Strict cleaning, sanitizing and glove use are essential, since the reaction to these ingredients is life-threatening to a segment of your customers. Knowledge of the ingredients in packages and the standardized recipe will give your employees the information to answer customer requests accurately. Please note: There is a key difference between a food that is contaminated by bacteria and a food that has come in contact with an allergen – If cooked properly, a bacteria can be killed or reduced as a potential foodborne illness hazard. Cooking does not eliminate or reduce the presence of an allergen and the potential for a possible life-threatening reaction. Next month we will be addressing how to develop a food safety culture in your establishment or company. Philbrook Food & Beverage Consulting & Training specializes in preparing food service establishments to address all food safety issues by assisting with

the development of programs, staff & facilities. We offer customized on-site and public training in HACCP, Food Safety, Allergens, Integrated Pest Management and a variety of retail and wholesale food & beverage requirements. Check out our class schedules and contact info at for more information.

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Eating Out or Cooking! The options with consuming a meal are endless. Andrew Catalano, Director of Hospitality & Service Excellence SUNY Downstate at LICH New York, NY


hether you like to cook, one does not have time, your thinking is it's cheaper to cook your own meal or not, or you must eat healthy. The choice is yours. If you had the opportunity to visit "The International Restaurant and Food Service" this March you would know that without question there are numerous choices and convenience options that one has when either eating out or cooking a meal. I know the show is all about increase transaction counts and check averages but there are those products that simplify cooking a meal. I went to the show with my sister-inlaw who loves to cook. She never talked about going out to eat after we left the show but all she talked about were the new dishes she could prepare. I found this interesting since I am sure most of the vendors were not thinking this way. Maybe we can rename the show the “International Consumer, Restaurant, and Food Service” show…. There is no doubt that the average

working person is facing more time restraints with carving out time to eat. However, with food trends focused on healthy eating the challenge has increased. It may be obvious that eating out is less time consuming but when you factor in travel, options, expense, and nutritional options the obvious may become a little blurred. Considering the cooking option, there is time

home increased by 2%. If you are a food contractor and your client contact was based on a CPI index then you may ask for a 2% food increase. If you look up the overall CPI index for food and beverage in 2011 the CPI was 3.6%, 2012, 2.5%, and 2013, 1.4%. The good news it seems that our food inflation is in check and headed in the right direction. But are we? I men-

It may be obvious that eating out is less time consuming but when you factor in travel, options, expense, and nutritional options the obvious may become a little blurred. related to buying the food, cooking the food, then the cleanup time. If you're one of those people who like to cook like my sister-in-law, it becomes, me time and relaxation. I would venture to think this feeling may not be the norm. Reviewing the cost of eating out versus cooking, the Bureau of Labor Statistic had some interesting information. The CPI for food from July 2013 to January 2014, was 1.1% for overall food purchases, food at home increased by .5%, and food away from

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tioned the trend of eating healthy. With the flock of these new claimed healthy items, have we just increased the consumer food budget, not to mention the food operators’ budget in part of the trending healthy food craze? In a recent article published by USA Today by Nanci Hellmich, the USDA states that the cost of feeding a family of four for a week ranges from $146 to $289. Using $289.00 as the example this means each meal costs $3.44. Although breakfast cost less and many families use school programs to sup-

plement lunch expenses, 3.44 is a relative low number. I'm certain if a family went out to eat just for dinner a couple of nights the cost would be a lot higher. The question remains what should I do, eat out or cook. In my humble opinion and based on working in the hospitality profession for over 35 years and a adjunct professor, my advice would be to plan your meal options as you would your daily or weekly work itinerary. As a business owner, my advice would be to design menus that are aligned to your targeted audience and adjust your menus to capture new customers who are looking to get out of the kitchen. If we are just going by the cost of raw food there would not be any argument as to why one would not eat at home but with the consumer saying; "I'm tired of being the only one that cooks," I don't have time to cook a big meal every night; it is easier to just order out." My family prefers to eat out; when I cook at home, they complain" there are a lot of credence and support for dining out. Margins are tight and competition is fierce but the hospitality business is a hidden competitor and that is the home cook. To create value for this segment we need to deliver options that delivery, healthy meals, value, variety and cost effective options for the family. Time is money and business understand this – the reality is families are now factoring time as an expense. To our family cooks of the world – we’re interested in hearing your thoughts and to let us know what you would like to see from your local restaurant… Please send your comments to Andrew Catalano –

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Awards, from page 55 distinct concepts in one building: Noodle Bar Toronto, Nikai, Milk Bar Toronto, Daishō and Shōtō. Chang's first cookbook, Momofuku, a New York Times best seller, came out in the fall of 2009, the same year Momofuku Ko was awarded 2 Michelin stars. His quarterly print journal with Peter Meehan and Chris Ying called Lucky Peach launched in the summer of 2011. In the fall of 2012, Chang was the first chef to be featured on the PBS television show The Mind of a Chef.

Barry Estabrook, Writer, Vermont Stints on a dairy farm and a commercial fishing boat as a young man convinced Barry Estabrook that writing about how food was produced was a lot easier than actually producing it. Estabrook's food career includes being a contributing editor for Gourmet magazine and serving on the advisory board of Gastronomica, The Journal of Food and Culture. He currently writes for The New York Times,

The Washington Post,,, Saveur, and Men's Health. In 2011, Estabrook wrote the influential book, Tomatoland, which exposed how industrial agriculture has ruined the tomato in all ways–gastronomic, environmental, and in terms of labor abuse.

Paul Kahan, Executive Chef and Partner, Chicago Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative, and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, and most recently Nico Osteria. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef: Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America's most influential working chefs. A Chicagoan through and through, Kahan

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grew up around food. His father owned a delicatessen and a smokehouse, and "when I wanted to make a buck," says Kahan. "I would help my dad take the fish out of the brine, hang them on the racks, and wheel them into the smokehouse."

Sherry Yard, Pastry Chef, Cookbook Author Renowned chef Sherry Yard has earned the praise of her critics and peers with multiple accolades awarded throughout her career including two James Beard Awards for Outstanding Pastry Chef of the Year and Best Baking Book for her cookbook debut The Secrets of Baking. Yard served as Executive Pastry Chef at Wolfgang Puck's empire for nearly 20 years where her role encompassed a range of responsibilities from crafting masterful breads, creating menus, opening new restaurants while mentoring a generation of pastry chefs in kitchens from Singapore to Santa Monica. In 2014 Yard will revive the iconic Helms

Bakery, a Los Angeles landmark that will feature a dinette for breakfast and lunch, a dedicated bakery, and a retail section of specialty products. Yard serves on the board of numerous philanthropic organizations and is a driving force of the Careers through Culinary Arts Program (C-CAP). 

The James Beard Foundation's Who's Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Begun in 1984 by Cook's Magazine, the Who's Who has been administered by the James Beard Foundation since 1990. Each year, a ballot of 20 possible candidates is created and distributed to the entire Who's Who group for voting.

Seamus, from page 43 awareness and hopefully be an inspiration to others living with the disease. What other events have you done with the AF? I've done the walk, I've spoken on behalf of the foundation and participated in the Faces of Arthritis campaign and lots of press over the years. What made you accept the Celebrity Honoree position? This is a terrific honor for me, I've been living with RA for several years and I have gotten to a place in my life where RA doesn't hold me back or limit me and I hope that my experience can be an inspiration to others living with arthritis understand that just because they live with arthritis it doesn't have to derail their dreams. How do you think this changes the walk? Being the celebrity honoree makes the

walk all that much more important!! What has changed with you since your original diagnosis? I went through a period of real emotional and physical distress and for quite a while it felt all-encompassing, but I've managed to get to a place through diet, exercise and lifestyle where I feel GREAT. This is a serious change from when I was first diagnosed. What do you hope to inform the public about your participation? The importance of raising awareness about arthritis as a disease that affects people of all ages. And for those of us living with Arthritis, to recognize the importance of working together, supporting one another and ultimately not to let the disease get the upper hand! If you're living with arthritis, there is NO need to suffer.

What do you hope to gain? It's always great to meet other folks in the arthritis community and broaden the outreach. How does working with the AF impact your daily routine? It's great to know that there is an organization out there advocating and fundraising for the disease. I try to be as open as I can about talking about the disease and always refer folks living with arthritis to take advantage of the resources available to them through the AF. How does it impact your work routine? Generating a team, fundraising, etc? My team is incredibly supportive, I think last year we had one of the largest teams at the walk!! What do you thing other chefs think about your work with the AF? I think most chefs feel a real responsibility to their individual communities…we all like to think of our restaurants as a part of our community and working directly with charitable organizations is a big part of our roles as members of our community.

Arthritis is something that effects nearly all of us…even if you may not personally live with arthritis, chances are you have a friend or family member who does and working with the AF is a great way to help those loved ones. How can you tell chefs to do other things for social responsibility? I think it's pretty ingrained in the fabric of what we do. Most chefs I know are very concerned with social responsibility and contributing to their community. What is the take home message for you and from this event? Arthritis affects everyone! Chef Seamus encourages his fellow chefs and industry colleagues to participate in the Walk to Cure Arthritis. The 2014 NYC walk starts in Foley Square Park and is a 3 mile (1 mile optional) walk across and back on the Brooklyn Bridge. It will be held on Saturday, May 17th. Registration starts at 8:30am and the walk begins at 10:00am. Fellow chefs and restaurauteurs can form their own team to walk for a cure, or help generation donations to fund research and a cure for arthritis. Just visit www.walktocureart.

How can you recruit other chefs to participate?

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Segal, from page 40 statute does not apply to private functions not opened to the general public, such as weddings, banquets, or other receptions or other similar functions or to a package of food and beverages where the service of alcoholic beverages is incidental to the event or function. So the statute was legislated to halt binge drinking over a specified amount of time or a short period of time when it is not part of a private

So the statute was legislated to halt binge drinking over a specified amount of time or a short period of time when it is not part of a private wedding, reception or special event. wedding, reception or special event. Ahh ha. Eggs Benedict, pancakes, omelets, and unlimited tacos make alcohol incidental to the brunch event and thus is not prohibited by the rule. So when packaged as a “special food event” unlimited drinks are allowed. This would not only apply to a bottomless brunch but also to unlimited wine tastings with dinner. Please keep in mind that the statute does not apply to holders of temporary licenses as well as the fact that the bottomless exception does not alleviate a licensee’s requirement to not serve alcohol to a visibly intoxicated person or a habitual drunkard. So as they say breakfast is the most important meal of the day. Just be smart and no driving. Everything in moderation except the home fries. 94 • April 2014 • Total Food Service •

Call Vic Rose: 732-864-2220

Tri-State, from page 12 18th, 2014, and you can submit your request on the online form found HERE. For more information, contact Megan Hall at mhall@divcom. com. Tri-State Food Expo was launched last year, in 2013, and is looking forward to its second year in Secaucus, New Jersey. Last year the show featured over 180 exhibiting companies and welcomed more than 2,500 restaurant, foodservice and retail professionals from the Tri-State region. The show management team expects a growth in numbers from both exhibiting companies and attendees for the 2014 show. Registration to attend is expected to open in early-June. For more details on the upcoming event, please visit http://www.tri-statefoodexpo.

com. The exhibit hall is filling up! If you are interested in exhibiting at the 2014 event, please contact Harrison Hines or 207842-5664.

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Metro New York Mixology Clement Rhum from Martinique, located in the French West Indies is carefully crafted “Agricole” Rhum made from freshly crushed “blue” sugar cane. Stylistically Agricole is different from molasses based rum. Most Rum that you see on the market here in the United States, if not the world is made from molasses.


ery little is made directly from the crushed juices of freshly cut cane because of the fragile nature of the plant itself. Sugar Cane deteriorates very quickly in the heat and humidity of the islands. Market pressure forces distilleries into using molasses to distill rum because of the distances between distillery and cane fields make it impossible in many countries to both grow and distill their own sugar cane. Martinique also has an AOC Appellation d'Origine Contrôlée that determines the ingredients and the technique of making Rhum Agricole in the licensed areas of the island. As a definition, Molasses is the end product of sugar production. But this is not an article on the differences between rum and Rhum, only the fact that they taste completely different from each other! Rhum Clement Canne Bleue is the first single cane Rhum in the world! It is prepared from a single variety of sugar cane. In this case the blue cane is selected because of the high sugar level and highly aromatic qualities inherent to this variety of sugar cane. The Canne Bleue is a marvelous Rhum

Warren Bobrow Warren Bobrow is the cocktail writer for Williams-Sonoma, Foodista, Voda Magazine and the 501c3 not for profit Wild River Review/Wild Table, where he also serves as an editor.

Agricole in the glass. It’s richly textured and has a finish that goes on for at least two minutes across the palate. There are flavors of wet stones, banana, cedar wood and freshly cut hay in every mesmerizing sip. You should be very careful when drinking the Canne Bleue in quantity because of the 100 Proof level of alcohol. Message to your brain, it’s easy to drink. Too easy perhaps when you get the

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gist of what I’m attempting to teach you. Have a bottle of Fernet Branca available. Or Underberg. Both are indispensible when experimenting with Rhum Agricole because it’s so easy to drink a bit too much with these beguiling flavors. I played around a bit yesterday with a late season, blood orange punch. This punch uses the above mentioned blood orange juice as a base, along with healthy amounts of several liqueurs. One of them of course is the Rhum base; the Canne Bleue is capable of forming your opinion very quickly. Hopefully it is a good one because I combined this distinctively flavored Rhum with a Creole Shrubb, also produced by Clement in Martinique. What is a Shrubb? A Shrubb, (in this case with an extra B instead of the single B elsewhere in the world) is a method of preserving fruits way past their normal shelf life through the use of vinegar. The enjoyment of Shrubbs in cocktails and punches goes back to the Colonial Era. Early lime Shrubbs sustained sailors on long sea voyages. They offered scurvy busting healing to vitamin-starved sailors in the form of these tropically spiced and vinegar preserved products. A lime Shrubb is indispensible for your occasional coughs or a cold, the famous product named Rose’s dates back to the days of the pirates and buccaneers. I also included sugar cane syrup (sirop du canne) in this drink. Rhum JM makes the cane syrup from freshly cut, unfermented cane juice in Martinique. It’s essential in any drinks that call for dark simple syrup because of its deeply aromatic flavor.

Petite Clouchette Cocktail Ingredients • 2 oz. Rhum Agricole Blanc –

• • • • • •

Canne Bleue preferred! ½ oz. Creole Shrubb- Clement ½ oz. Sirop du Canne- Rhum JM 2 oz. Blood Orange juice ¼ oz. Freshly Squeezed Lemon 4 drops: Bitter Sling Malagasy Chocolate from Bittered Sling pinch of sea salt (fleur de sel)

Preparation 1. Add some Creole Shrubb (in this case the Shrubb is made with oranges and Creole spices) to a mixing glass filled ¾ with bar ice. 2. Add the freshly squeezed juices, the Rhum Agricole (Bleue Canne) and the Sirop du Canne. 3. Shake hard for about 15 seconds 4. Smell the aromatics of the Rhum Agricole based orange liqueur when you uncap the Boston Shaker 5. Pour into a glass that resonates with you. There should be little ice chips in your glass, you don’t need any more ice diluting your drink, so don’t add any! 6. Drip about four drops of the Chocolate Bitters over the top 7. Add a pinch of sea salt… 8. Sip; close your eyes and dream of the islands.

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Unintended Consequences & the Shrinking Senior Market “Unintended consequence” is a term of recent vintage. Simply put, it means being impacted by an action, invariably in the negative, directed at someone else. The following observations are, to me, classic and damaging examples of this term. It is sometimes called collateral damage.


f all the various segments encompassing the consumer market, the seniors were the most reliable, predictable, and consistent group. Year round they filled up tour buses, trains, and ships, as well as their cars to travel the country and the world. In the process they pumped billions (that’s with a b) of dollars into the economy. They were, and continue to be, an important part of the food service audience. This is changing, however, and here is why. An editorial in The New York Times contained the following comment: “If you’re a retiree who relies on interest income, you know that the tap is running dry. In fact, many investors in certificates of deposits, savings accounts, and money market accounts are losing money once taxes and inflation are subtracted from today’s extremely low yields.” This is compounded by the fact that there was no increase in Social Security payments in 2010 or 2011. In other words, what was to some degree a fixed income plus any invested income, is becoming a diminishing income, with no upside in sight. The editorial went on to say: “Less

Fred G. Sampson,

President of Sampson Consulting, Inc.

well known is that the measly savings yields are central to the government’s effort to buy time for banks to earn their way back to health. But more attention must be paid to the collateral damage from that effort.” And that, dear readers, is a classic example of unintended consequences. It should also be noted that many retirees saw their investments seriously impacted by the economic upheaval. In addition, many retirees who had found new employment while retired, were also downsized along with millions of others. Most consumers are being careful and selective with their spending; remember, 90 to 92 percent of our workforce is still employed. Despite this, they are putting more money away and reducing their credit debt at record numbers. Fear of the unknown is playing a big role in this turnaround. Seniors are also exercising the same

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In addition, many retirees who had found new employment while retired, were also downsized along with millions of others.

caution and it is showing up in all levels of food service. I recently had lunch at a facility that has a strong senior base of patrons. There are two large 55+ communities within three miles of the operation. On such a lovely Friday afternoon, normally the place would have been

full; this day there were two other parties. Management told me they are somewhat off in the numbers, and he, too, was surprised at the drop and its sputtering effort to return. I spoke with another knowledgeable industry person who finds that some operators are adjusting portion sizes (since most seniors are not eating like they did ten years ago), or giving seniors the option of half portions. While many operators hesitate to change longstanding policies such as portion sizes and sharing options, the fact is that the market is changing and competition has never been as fierce. It is apparent to many restaurant patrons that the status quo is now outdated. I know most of you are aware of the casual dining chains’ specials, “one appetizer, two entrees,” and “one appetizer, two entrees, and dessert,” designed to drive traffic. Well, a recent report states that they are working. I’m not suggesting you duplicate this, only that you consider a plan or program to drive traffic to your door. One last observation. While I no longer operate a food service establishment or act as an industry spokesman, I’m getting very tired of having legislators at every level, utter, when introducing a bill that will financially impact the food service industry, that the industry can tolerate it by “just raising their prices.” I have news for them. Whenever a restaurant meal gets too expensive, consumers have a choice and that is, they eat at home, which more and more of them have been doing. We should not be surprised when a government official says, “Just raise your prices.” After all, that is their answer when they can’t live within budget; they raise prices—only, they call them taxes—and the consumer has two choices: pay them or go to jail.

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April 2014  
April 2014  

Total Food Service's April Digital Issue featuring an exclusive Q&A Interview with Eric Marx and in-depth IRFSNY 2014 Show Coverage!