"new york city" - search results

A small business from “Trout Town,USA” with ambition as big as their hometown pride goes from hometown-only sales to distribution across 22 different counties.

In 1965, a woman from Phoenix walked into the New York City office of the New York State Restaurant Association to discuss the idea of no-smoking sections in restaurants.

You wouldn't think pizza and a cone go together. But Yoni Glatzer,  owner of PCI Frozen Food does with his new pizza cones.

These two new additions round out Roscoe NY Beer Co.’s offerings in combination with their flagship brew, Trout TownTM American Amber Ale

From humble beginnings growing up in Mare Rouge, Haiti, a young Ron Duprat watched in delightful anticipation as his grandmother cooked. He always knew he wanted to be a chef.  Years later, he would arrive in the United States and begin work as a dishwasher.

How do you think customers would feel if their orders could be taken painlessly, their meals delivered effortlessly and their entire dining experience enhanced by a relaxed, confident wait staff? This is what restaurants are discovering with the new TouchBistro iPad point-of-sale (POS) Solution, and it's catching on fast.

During the coldest days in February, Kingsborough Community College warmly welcomed students  on-campus from high schools throughout the five boroughs for Winter Chefs, a week-long, hands-on culinary experience in partnership with the Careers through Culinary Arts Program (C-CAP), Kingsborough Community College, and College Now.

The organizers of the Mediterranean Diet Roundtable (MDR) will host their first national event, to be held on Thursday, April 9, 2015 at the Graduate Center of CUNY University, New York City.

Sara Moulton, nationally recognized chef, television host, author and educator will join Ferdinand Metz, CMC, President emeritus of the Culinary Institute of America in a Culinary Demonstration on Monday, March 9, 12:30pm – 1:30pm on the show floor of the International Restaurant & Foodservice Show of New York.

The New York Department of Health is reportedly pondering new standards that would require all fish for sushi and ceviche to be frozen, and some restaurateurs are not happy about it.

Darrow's Farm Fresh Takeout, a new restaurant located in Union Square NYC aims to provide New Yorkers with better alternatives.

The Pride of New York Marketplace/Taste NY Pavilion will preview exclusive products from New York growers and producers at the International Restaurant & Foodservice Show of New York from March 8 - 10, 2015, at the Jacob Javits Convention Center in New York City.

In January, President Obama signed into law H.R. 26, the "Terrorism Risk Insurance Program Reauthorization Act (TRIA) of 2015," which extends authorization of the Terrorism Risk Insurance Program through December 31, 2020.

Foodborne diseases caused 5,000 deaths and an astounding 76 million illnesses in 2014. With stakes this high, foodservice operations must guarantee food safety. So for many leading Metro NYC operators, Americold provides a dependable solution.

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.

When Sam Kass leaves Washington after six years as a high-energy and, at times, divisive White House chef, his successor probably won’t inherit three titles, two offices and an extraordinary bond with the first family.

Former Chairman and CEO of Time Warner Dick Parsons and Restaurateur and Executive Chef Alexander Smalls will be honored on Tuesday, March 3rd, 2015 at Chelsea Piers’ Pier Sixty at the Annual Benefit for Careers through Culinary Arts Program (C-CAP), which is celebrating its 25th anniversary of transforming lives through the culinary arts.

A newly expanded and renovated industrial space has allowed a Cutchogue farm to produce a lot more produce.

Danny Bowien can’t recall the name of the hotel in San Francisco. All he remembers is being holed up in a dark room, lying in bed, staring at the ceiling.

Whenever the end of the year comes around, it seems to whizz by. Usually, we see Halloween and think about carving pumpkins and costumes and the next thing you see are Christmas trees with all the fixings.

What would you do if you could take all the data from every point-of-sale (POS) unit you have, no matter what provider, and automatically integrate it all right into your payroll system?

Opportunities are Still Available to Exhibit, Present a Culinary Showcase, Be a Part of Special Feature Areas and More

One of the nation's most talked about concepts is making its Manhattan debut this month.  LYFE is an acronym for "Love Your Food Everyday," and it's a fast-casual concept where everything on the menu is 600 calories or less.

Jessica Browne didn’t know when she joined a C-CAP classroom at Long Island City High School in 2006 that her life was about to change; the freshman just knew she didn’t want a desk job. Through rigorous training under mentor and culinary arts teacher Terry Matsis, Jessica entered the C-CAP New York Cooking Competition for Scholarships and was awarded a $10,000 C-CAP Education Scholarship.

“Once upon a time, food was about where you came from. Now, for many of us, it is about where we want to go,” John Lanchester.

I recently returned last week from 14 days of traveling throughout Europe.

It's not often you hear the words “trout” and “beer” in the same sentence. Unless, of course, you live in or near Roscoe, N.Y.

If you're thinking of opening a restaurant in New York State, or expanding, or just have a question about how the Affordable Care Act (ACA) might affect your business, the NYS Restaurant Association has all the answers for you.

The UN and baking might not come to mind as a traditional partnership but Jessamyn Rodriguez is using her commitment to social justice, immigrant justice and the rights of women, along with her passion for good food, to create a social-purpose bakery, Hot Bread Kitchen, in New York City.

Growing up in the foodservice industry has its perks. Some of those perks are better than others.

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.

When World War II ravaged Italy, Attilio Bindi, who had just opened a pastry shop in Milan, decided he needed to help restart the economy, or, as Raffaele Campanile puts it,” rebirth the nation.”  So he went around to the restaurants in Milan trying to rebuild themselves and asked if he could help with their desserts.

Buying locally has become an important trend in the foodservice world.  The food comes straight from the farm, so it's fresher, and in season.  But the biggest reason?  Customers are now demanding it.

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.

Foodservice professionals intrigued by the variety of “throwdowns” now on TV will get their chance to beat top chefs themselves at the 99th annual conference of the International Hotel Motel + Restaurant Show (IHMRS) November 8th through 11th at the Jacob K. Javits Center in Manhattan.

The International Culinary Center (ICC) in Manhattan is offering “Up Your Game,” for graduates of culinary school or people who have been in the industry one to three years.

Guiseppe (Sal) Salzarulo left Lioni at the age of 18 for the U.S. and started working in his brother’s local pork store in Brooklyn. Even though the mozzarella business had been in his family for five generations, he didn’t come with the intention of making fresh mozzarella and selling it.