TW Garner Food Company is in search of the next generation of kitchen rock stars with the announcement of the company’s Texas Pete® Chipotle Challenge recipe contest. The competition offers both veteran and upstart menu developers a chance to earn nationwide recognition and a $5,000 grand prize to their operation’s favorite charity.
Formally trained as a savory cook, Shawn spent years working in some of America’s most highly regarded kitchens. He began his career in Chicago at Tru under celebrated Chef Rick Tramonto. In 2004, Shawn moved to Philadelphia and was named sous chef at Lacroix at the Rittenhouse, Esquire Magazine’s Best Restaurant of the Year in 2003. At the Rittenhouse, Shawn worked with the world-renowned Chef Jean-Marie Lacroix, who would become one of his greatest mentors and pique his initial interest in pastry.
On Saturday, July 21, the James Beard Foundation toasted Ted Allen and the judges of Food Network’s Chopped who include Maneet Chauhan, Alex Guarnaschelli, Marcus Samuelsson, Aarón Sanchez, Chris Santos, and Geoffrey Zakarian at Chefs & Champagne® New York.
Offered under the Bufalabella brand, the preservative, additive, and coloring free product is higher in protein, anti-oxidants and calcium: while being lower in cholesterol than traditional cow's milk mozzarella.
Restaurant owners have so many things to worry about as it is – obtaining the right licenses, keeping up to health code, and making a profit in one of the most risky business endeavors there is. In other words, they have a lot on their plates. Are things about to get even more hectic now that the Supreme Court has upheld the majority of the Affordable Care Act? The answer is… not necessarily.
For many who have been blessed to live into their 80's, enjoy or yearn for retirement, Lou "Mr. Sauce" DiLisio missed the memo. Sure there was a brief recent respite to the beach to help his bride and business partner Lucy celebrate her 80th birthday. But that was followed by a quick return to his life's passion, creating the nation's highest quality sauces.
So how did you get into the industry?
How did I get into the industry? Well, it was a chance meeting at a restaurant in Manhattan called The Ballroom It was owned by a very famous chef at the time. His name was Felipe Rojas-Lombardi. He had been an assistant of the great James Beard at his cooking school and was very well connected. He had opened the first tapas bar in the US with a cabaret where many great singers like Peggy Lee performed.
Executive Chef Matthew Tropeano brings his passionate approach to bold flavors and quality ingredients to La Silhouette in the heart of Hell’s Kitchen. Most recently Tropeano’s culinary expertise was awarded 3-stars from New York Times’ critic Sam Sifton while executive chef at famed La Grenouille.
A dirty rag that is repeatedly used to clean surfaces is a breeding ground for the growth of bacteria, and a foodborne illness outbreak can cause irreparable damage to a restaurant business.
Removing grease build-up is time intensive, arduous and is one of the biggest issues facing restaurant owners and kitchen managers. Grease formation is unavoidable yet the smallest grease mess can increase the risk of fire or create slippery floors for employees. In fact, slips and falls are the No. 1 accident in the foodservice industry, accounting for 57 percent of all general liability claims.
In recent months, Dublin, Ohio-based Wendy’s overtook Burger King as the number two fast-food restaurant in America. It’s rise was aided by the introduction of new menu items, including its W cheeseburger and new chicken sandwiches. But now Wendy’s has created a “menu” of a different kind: four new up-to-date store design prototypes, which debuted last year. The initial ten prototypes will expand to 20 new restaurants and 50 remodeled restaurants later this year.
Chef Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010.
What projects are currently on your drawing board?
Oh lots of things. We just completed a restaurant in Bangkok. We are working on a couple of sweet restaurants in Greenwich Village. We are designing a rollout of juice cleanse/wellness quick-serve restaurants in Connecticut. We are also designing some really cool spaces and places for CYBEX, the fitness equipment company. There are a bunch of hotels on the boards and a few secret projects!
What made you become a mixologist , any bartending or culinary schooling?
I started “bartending” while attending college in Miami. In retrospect, I was an awful bartender, mostly slinging shots and beers. After moving to New York City, I decided to leave finance and return to school in pursuit of a medical degree. This led me to my first real experience with hospitality. I began working at Sushi Samba under the guidance of Paul Tanguay, now of Tippling Brothers Consulting. They required all staff to partake in mandatory sake, beer, wine, and spirits classes. This is where my love affair for cocktails and spirits began.
Born and raised in Queens, New York, Joe Campanale became most inspired by the culinary diversity of city life during his studies at New York University. Joe has written about wine for various media outlets and has appeared on television shows including NBC’s Today Show, Rachael Ray and Martha Stewart.