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Home Interviews Page 2

Interviews

    Explore the culinary world through the eyes of its innovators with Total Food Service’s exclusive interviews.

    This page offers a unique window into the minds of renowned chefs, hospitality leaders, and industry changemakers.

    Dive into their personal stories, professional insights, and forward-thinking visions that are shaping the future of food service.

    Whether you’re a culinary enthusiast or an industry professional, these interviews provide valuable perspectives on trends, challenges, and successes in the dynamic world of food and hospitality.

    Dario Wolos Tacombi

    Dario Wolos Q&A

    Ferdi NYC italian cuisine

    Ferdi NYC’s Aida and Fernando Scarpati: Q&A

    Kevin Hart Chef Mike Salem

    Comedian Kevin Hart Recruits Chef Salem To Anchor Hart House Menu...

    Will Guidara

    Will Guidara Q&A

    Matt Sartwell Kitchen Arts & Letters NYC

    Q&A with Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore

    Kerry Paterson NACUFS

    Q&A With Kerry Paterson, President, NACUFS

    Dana Thompson Sioux Chef Owamni NATIFS

    Dana Thompson Q&A

    GlenArbor Golf Club

    Q&A with Diana DeLucia, Publisher, Golf Kitchen

    Chef John Fraser La Marchande

    Fraser Continues to Grow Hospitality Empire with La Marchande Debut

    Ellen Yin

    Ellen Yin Q&A

    Francois Payard Southold Social

    Q&A with François Payard, Chef-Owner, Southold Social, North Fork NY

    Mifune

    Mayumi Kobayashi, General Manager, MIFUNE and SUSHI AMANE

    Ashok Bajaj Knightsbridge Restaurant Group

    Ashok Bajaj Q&A

    Alice Cheng Culinary Agents

    Q&A with Alice Cheng, Founder + CEO of Culinary Agents

    Shaquille O'Neal Big Chicken

    Shaquille O’Neal Q&A

    Hospitality Educator City Tech Education

    Hospitality Educator Blends Practical With Theoretical to Prepare Tomorrow’s Leaders

    Kimberly Grant Four Seasons Hotels

    Kimberly Grant Q&A

    Didier Souillat Time Out Market

    Time Out Market Has Helped Spark the Revival of the Food...

    sous vide beef steak supply chain

    Sous Vide Is the Key to Combat Supply Chain Issues &...

    Bret Csencsitz Gotham Restaurant NYC

    Bret Csencsitz Q&A

    Suyoung-Park-Jungsik

    Suyoung Park, Director of Operations, Jungsik, NYC

    sous vide sliced beef Cuisine Solutions inflation thoughtful sourcing

    With Inflation Spiking, Sous Vide Is the 2023 Cost-Saving Solution For...

    Restaurant Associates Ed Brown

    Ed Brown Q&A

    Carlton McCoy Jr MS

    Carlton McCoy, Jr. MS Q&A

    Sous Vide Day Gerard Bertholon Dr. Bruno Goussault Chef Daniel Boulud

    Cuisine Solutions Leads Celebration of International Sous Vide Day

    Rick Bayless Chef Frontera Hospitality

    Rick Bayless Q&A

    Betty Alexandropoulou Enterprise Greece

    Betty Alexandropoulou Q&A

    Food Studies Education Charles Feldman

    The Future of Food Studies Education

    Susan Lee Altamarea Group

    Susan Lee Q&A

    Gerard Bertholon Cuisine Solutions

    Cuisine Solutions’ Bertholon Sees Sous Vide As Long-Term Labor Solution

    Food Entrepreneurs Book Kathryn Gordon

    Ensuring Success Ahead For Food Entrepreneurs

    HELIOS Greek Pasta

    Q&A with Athanasia Dakou, Owner, Helios Pasta

    Francisco Migoya Modernist Cuisine

    Francisco Migoya Q&A

    Nicole Gajadhar The Loyal NYC

    Nicole Gajadhar, Chef de Cuisine, The Loyal

    John Fraser JF Restaurants

    John Fraser Q&A

    Chefs De Cuisine Hermann Reiner

    Hermann Reiner, President, The Chefs de Cuisine Association of America

    Lauren Bailey Upward Projects

    Lauren Bailey Q&A

    Nabeel Alamgir Lunchbox

    Nabeel Alamgir, Co-Founder and CEO, Lunchbox

    Kimberly Brock Brown ACF American Culinary Federation

    Kimberly Brock Brown Q&A

    Chef Katy Sparks Culinary Consulting

    Katy Sparks, Chef and Owner, Katy Sparks Culinary Consulting

    Shaun Donovan

    Shaun Donovan Brings Comprehensive Food Vision to Run For NYC Mayor

    Marisol Plata Jose Andres ThinkFoodGroup

    Marisol Plata Q&A

    Energy Star ITW

    ITW Garners Top National EPA Energy Efficiency Honors

    Chef Mary Attea The Musket Room NYC

    Chef Mary Attea, The Musket Room, NYC

    Christy Reuter Meister Seelig Fein LLP

    Christy Reuter, Partner & Chair, Hotels & Restaurants Practice, Meister Seelig...

    Irinox Ronald Van Bakergem

    Ronald van Bakergem Q&A

    Maria Loi

    Maria Loi Q&A

    Amanda Cohen Dirt Candy NYC

    Amanda Cohen Q&A

    Felipe Hasselmann Cuisine Solutions CS DAK

    Felipe Hasselmann Q&A

    Kathryn Garcia

    Kathryn Garcia Q&A

    Steve Cuozzo New York Post Columnist

    Steve Cuozzo Q&A

    Chef Eduardo Pérez Q&A

    Gabriel Stulman Happy Cooking Hospitality NYC

    Gabriel Stulman Q&A

    disinfecting cleaning sanitizing gloves

    Lotus Safety Solutions Details Restaurant Reopening Biosecurity & Sanitization Facts

    Service Ideas

    Touchpoints: A Q&A With Service Ideas

    JJ Johnson

    JJ Johnson Q&A

    commercial van restaurant catering foodservice

    Selecting The Right Van For Your Restaurant/Foodservice Operation

    Tanya Holland Brown Sugar Kitchen

    Tanya Holland Q&A

    Abuelo's Mexican Restaurant

    Connecting With Patrons: Abuelo’s Mexican Restaurant’s Brian Bell

    The Greens Restaurant at Copake Country Club

    The Greens Restaurant at Copake Country Club, Craryville, NY

    Chef Nick Vogel

    Nick Vogel, Executive Chef, Baron’s Cove, Sag Harbor, NY

    Andy Stern Aurify Brands

    Andy Stern Q&A

    Anna Hammond Matriark Foods

    Q&A with Anna Hammond, Matriark Foods

    linen and uniform

    Understanding How New Protocols Impact Your Linen and Uniform Strategy

    Diane Neville People Resources Shake Shack

    Diane Neville Q&A

    Eric Wasserstrom

    Eric Wasserstrom, President, Wasserstrom Restaurant Supply, Columbus, OH

    Chef David Burke

    Q&A David Burke, David Burke Restaurants, NYC

    Scott Dolch Connecticut Restaurant Association CRA

    Scott Dolch Q&A

    Elana Horwich

    Elana Horwich Q&A: Author & Consulting Chef for the UCLA Women’s...

    Keith Fitzgerald PBAC and Associates

    Q&A Keith Fitzgerald, Healthcare Sales Manager, PBAC & Associates

    Jim Collins Kitchen United

    Jim Collins Q&A

    Patrick LaMont Healthcare and Hospital Foodservice

    Call to Action on the Healthcare and Hospital Foodservice Front Line: Meeting...

    John Baldassarre Stirling Tavern

    COVID-19 Q&A with NJ Restauranteur John Baldassarre

    Howard Greenstone

    Howard Greenstone Q&A

    restaurant marketing sushi

    Q&A with Deborah Smith, Owner, Foxtrot Media

    uniform and linen trends restaurant hospitality

    Top Restaurant and Hospitality Uniform and Linen Trends

    Chef Stephen Yen

    Q&A with Stephen Yen, Executive Chef, The Tao Group

    Hoyt Jones Jersey Mike's Subs

    Hoyt Jones Q&A

    Tom Loughran

    Tom Loughran, Vice President/General Manager, IRFSNY Show

    Jack's Abby Brewery

    Q&A with Jack Hendler of Jack’s Abby Brewery

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