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The global food movement grows from the kitchens, gardens, and farms of the countless citizens who have committed to making healthy, sustainable choices about cultivating and consuming food. Food Tank exists to amplify these voices.

42 finalists in 14 categories remain to compete for industry's most prestigious award.

At just 25 years old, Spencer Rubin first brought elevated grilled cheese to the Midtown masses with the opening of Melt Shop and quickly gained a large and loyal following with artisanal sandwiches such as “The Dirty” (pepperjack, muenster, pickled jalapenos, and potato chips as a crunchy filling), “The Award Winner” (cheddar, blue cheese, maple bacon and cranberry jam) and “Buttermilk Fried Chicken” (pepperjack cheese, crispy chicken tenders, and creamy red cabbage slaw), in addition to a handful of creative sides like tater tots with addictive Melt Sauce, refreshing arugula salad, and, of course, warming tomato soup. Additionally, Melt Shop won first place at “The Big Cheesy”–a citywide grilled cheese competition–two years in a row (2012, 2013).

Biagio Settepani began his career at the age of 13 in a small pastry shop in Brooklyn, New York, spending his next few years learning as much as he could. At the age of 21 he took over the reins of Bruno Bakery, a well known bakery and cafe in New York City.

Derived from the Hindi word meaning passion, Michelin Star rated Junoon Restaurant delivers on the promise of its moniker with an authentic, yet elegantly modern take on Indian cuisine. With a talented team, including Executive Chef and cookbook author Vikas Khanna to Junoon’s Wine Director and General Manager, Guy Goldstein, both have helped create a dining experience to satisfy all aspects of fine cuisine: wine selection, service, ambience and atmosphere.

New York City has been having a love affair with the cupcake ever since Sex in the City's Carrie Bradshaw stopped into Magnolia Bakery to devour the yummy treat. The rest is red velvet cupcake history! New cupcakerys have been popping up all over the city—but who really makes the best cupcake in New York City? Sugartooth Tours is letting guests be the judge with its new "Cupcake Crawl Across Manhattan" tour.

International Association of Culinary Professionals names ICC's Dorothy Cann Hamilton Entrepreneur/Business Person of the Year. Founder and CEO Hamilton to Launch "Drinks with Dorothy," a New Educational Conference Series

The Burger Bistro is the brainchild of longtime friends and co-owners John Agnello and Vincent Dardanello and features an upscale customizable burger boutique concept at three different locations.

After graduating from the Wilton School system and Wittenberg University, Tim began his culinary career in Boulder, Colorado where he developed his skills as a chef before leaving his passion behind for corporate America.

By shipping an entire micro brewery to New York, the Paulaner Brewery is adding another chapter to its successful export history. From late spring 2013, beer enthusiasts will be able to enjoy freshly brewed Paulaner and typical Bavarian lifestyle in the centre of the American metropolis – approximately 6,500 km as the crow flies from Paulaner’s headquarters in Munich. Heart of the Bräuhaus, which covers more than 4,000 square metres, is its very own micro brewery, which is currently being shipped from Bavaria to New York City.

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.

Give us a little background about yourself? Any food and beverage experience?
No - nothing besides liking to eat, drink, and cook. Before starting Q Drinks, my prior job was helping rebuild the area surrounding the World Trade Center after 9/11. Before that, I worked with a technology start-up in San Francisco and before that I did economic development for the County of Sonoma, California. While out west I made my own wine, which definitely gave me the idea that I could make something with my own hands that tasted great.

What brought you into the industry?
I was born in the industry. My grandfather opened a restaurant in Toronto in 1961 called La Scala, same name as the opera house in Milan. My father joined him on the first day, and then I was literally born there in 1965.

Our goal as hospitality educators must be to mirror image industry standards/applications/tools that provide our students with a commitment to their achieving the hands on experience needed for true professional designation.

CiCi’s Pizza opened its first restaurant in Plano, Texas in 1985. We are now one of the nation’s fastest growing pizza chains.

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.

Shuna fish Lydon is a seasonal fruit-inspired pastry chef with more than 15 years experience cooking and baking in New York City, Northern California and London. Her resume includes such notable establishments as Gramercy Tavern, The French Laundry, Aziza, Citizen Cake, The Bread Factory and Modern Pantry.

For over 30 years, the Sher family business, Day and Nite Refrigeration, has served the New York metro area, providing commercial clients with top-quality service for their cooking, refrigeration, and HVAC equipment.

Daniel Holzman and Michael Chernow of The Meatball Shop chatted with Total Food Service about their life-long friendship, their successful new book, and their plans for the future.

New Jersey Top Chef Ariane Duarte who appeared on TV’s Top Chef and husband/partner Michael Duarte teamed up with Chef Amanda Freitag from Food Networks’s CHOPPED, and Carla Hall from ABC’s The Chew, for an evening of food, wine, friends, and charity last month at the Duarte’s CulinAriane in Montclair.

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. 

Michael Speller, President of Resorts World New York Casino (RWNY) sat down with Total Food Service to discuss food and beverage plans as well as job growth within RWNY.

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.

David Weber, President of the NYC Food Trucks Association (NYCFTA), and founding member of Rickshaw Dumplings sat down with Total Food Service to discuss a few of the issues facing the Food Truck Industry these days.