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Q&A

Q&A Marc Murphy

So how did you end up at the Institute of Culinary Education? What impact did that have on your career?

I didn't do well in school, I'm very dyslexic. My high school counselor looked at my grades and said: “Well, son, we think you should just go get a job. We don't think any colleges are going to take you.” I thought, well, if I learn how to cook, I'll be able to eat. The one thing I didn't want to be was hungry! So I decided to go to a cooking school and I ended up getting addicted to it.

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Q&A Jim Calvin

Convenience stores have gone from places where you can just buy a big soda to where you might even buy dinner these days.  Jim Calvin, president of the New York Association of Convenience Stores (NYACS) talks about the growth of this “neighborhood” industry.

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Alan Rosen

Not everyone wants to go into the family business.  But some, like Alan Rosen know they’re going to do it from just about the day they’re born.

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Geoffrey Zakarian

Geoffrey Zakarian is an Armenian-American Iron Chef, restaurateur, television personality and author. He is the executive chef of several restaurants in New York City, Atlantic City and Miami. He's currently starring in the Food Network's top-rated Chopped series.

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Martha Stewart

Martha Stewart is an American businesswoman, writer, and television personality. As founder of Martha Stewart Living Omnimedia, she has gained success through a variety of business ventures. TFS visited with the icon at the recent Tri-State Foodservice Show in New Jersey.

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Q&A Jonathan Wright

Jonathan Wright has been appointed Executive Chef of Rainbow Room. Lauded for his ability to command a kitchen and execute a wide range of cuisines, Chef Wright brings more than 20 years of international culinary experience to the iconic New York venue.

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Q&A Mark Grossich

Mark Grossich has had many careers. He ran a chain of newspapers.  He ran a modeling agency.  An ad agency, a PR company.  The list goes on and on.

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Q&A Sabrina Capannola

Sabrina Capanola likes to tell this story. "If you find somebody who's 18 and knows what it is they want to do with their life, could you please have them call me?

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Q&A Ahmass Fakahany & Chef Michael White

Brick by brick they built the Altamarea Group with a shared vision to create restaurant brands that are distinct in concept but united in delivering unsurpassed quality and outstanding service. Total Food sat down with Ahmass to discuss Altamarea Group's beginning and future.

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Q&A Willie Degel

Owner of Uncle Jack's Steak House, this thriving, hard-driving business manager, and sometime chef, loves his life, and though he never stops thinking about it, not even for a minute, he's proud that he can claim one of New York's most popular steak house chains as his very own.

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