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If you like cake – and even if you don’t – you most likely know Buddy Valastro, or The Cake Boss, the burly dark-haired celebrity pastry chef featured on The Discovery Channel. And if you’d like to meet him, come to the 2013 International Hotel, Motel + Restaurant Show (IHMRS) November 10th at 11 a.m. at the Javits Center in Manhattan.

Metro New York's equipment and supply representative community who compete on a daily basis took a break from their daily battles on the street to honor a trio of industry leaders.

While growing up in Northern Italy, Fedozzi was intimately involved with food from a young age. He learned about pastas and antipasti at his parents’ salumi shops in Genova and delighted in the meals and aromas while his family gathered around the kitchen table.

Steve Schneider is the youngest of the five principal bartenders at Employees Only. He loves what he does, but bartending wasn't his first career choice: Steve was a member of the Marine Corps until a training accident nearly killed him. Mr. Schneider recently was awarded title of “Star of the Bar,” at the 2013 NRA Show. Total Food sat down with Steve in this one-on-one interview.

Principal of cb5 Hospitality Consulting

How did you get into the industry?
By chance, I literally started working as a receptionist in 1977 at the Larchmont Yacht Club and worked there through college right through my time at Arizona State. I progressed and ended up being the Maitre d' and Captain. To tell you the truth I grew up in very modest means and I though that if I worked at a club I would learn how people of wealth and successful means were made and that it would rub off on me and with that would come the key to wealth.

Kenneth Johnson was always cooking for his group of friends and his family. He began working in New York City kitchens in 1989 as a line cook at Bouley. He took that love to the next level when he attended the New York Restaurant School where he graduated in 1989 with honors. Johnson then went on to work at various restaurants in New York including Picholine Restaurant, The Terrace, and Osteria Laguna.

The challenges for the Tri-State food service operator often seems to be never ending. Most recently the two leading hurdles have been New York City’s letter grade system and menu labeling requirements.

NYCHG is a networking group devoted exclusively to the restaurant and hospitality industry in New York City (but not limited to this market). Each member of the group has been hand selected and asked to join by one of the current members based on their tenure within this unique type of business that is unlike any other service sector in the world: hospitality.

Managing Director of Notar Hospitality, Richie Notar answers some questions and talks about his experiences in the foodservice industry.

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.

Laura Endico-Verzello, Marketing Manager at Ace Endico sat down with TFS to talk about the many happenings at this year's Ace Endico show at...

Recently, TFS sat down with Bryan O’Rourke of Cardinal USA to talk about tabletop trends and what impact buying groups have had on the industry.

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.

Recently, TFS sat down with Susan Ungaro from the James Beard Foundation, to talk about James Beard’s legacy and cultivating the next generation of great American chefs.

Industry suppliers recognized the need to stay in front of decision-makers for the business opportunities it will afford as the industry continues to rebound, while buyers were compelled to attend for the latest products, services and education geared towards the economic times. The importance of walking key shows really came to light this year. Last year, the Show may have had three IPAD applications for the food service operator. 

North America’s leading hospitality industry event returns to New York City, November 12-15, 2011, presenting more than 700 exhibitors and drawing some 30,000 professionals with intent to discover the latest products, make purchasing decisions, and conduct business. Highlights of the 96th annual International Hotel, Motel + Restaurant Show® (IHMRS) include the Hospitality Leadership Forum, return of Boutique Design New York, debut of the Hotel F&B Zone, and launch of an iPad application area.