update 1-14 8:00

JANUARY 2022

VOLUME 2 x ISSUE 1

CELEBRATING PROSPERTY TOP TRENDS IN HOSPITALITY FOR 2022

ON THE INSIDE Association Celebrations Service Dirctory Employment Opportunities Calendar of Events

IT’S HARD TO THINK ABOUT MY MENU WHEN I’M STRUGGLING TO FIND STAFF.”

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WHOLEHEARTED WELCOME INTO 2022

A wholehearted welcome into 2022, to everyone in the hospitality industry All of us on the HOSPITALITY NEWS team, wish everyone a happy, healthy, and prosperous new year, and may the challenges of the recent years soon fade into history. In 2022, we will be bringing you heartfelt stories that are industry related, calendar of events, profiles on industry leaders, robust vendor directory, and a whole lot more. We will be aggressively growing our team of writers and expect to populate our magazine to articles to inform, entertain, and inspire all within the hospitality industry. I close by thanking the HOSPITALITY NEWS team, the vendors that supported the magazine, and those who read it, as without you all, our launch could not have had the success it did

Ed Daniels Publisher & Editor-in-Chief n

ED DANIELS

PUBLISHER & EDITOR-IN-CHIEF

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H O T E L , D I N I N G & E A T E R Y T R E N D S

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Perspective Is Everything Is Your Restaurant Embracing The Home-Cooked-Meal Trend This Holiday How 3D Robots Can Aid Hotels Amid Labor Shortages Sally The Robot Goes Contactless

Publisher & Editor-in-Chief Ed Daniels Executive Assistant Caren Franklin Contributing Writers

8 12 14

Martin Daniels Linchi Kwock Kim Bunn-Minsky Jay Patitiner

Lynne Schults Russel Sperber Mark P. Steinberg, Carol Terracciano

Are You Getting All You Need From Social Media?

Design/Creative Director André Garabedian Digital & Social Media Director Monica Thomas Production & Project Coordination Maria Medina Editing and Proofing Haley Nemeth HOSPITALITY NEWS Created by Media Magic, Inc. 202 Terminal Dr., Plainview, NY 11083 HospitalityNewsNY.com (516) 376-6862

Labor Shortages, Foodservice Automation

18 DOMINICAN VILLAGE

UNWAIVERING RESILIENCE & DEDICATION

Netflix Takes Baking to The Next Level

24 25

Ron Ben-Israel Cakes Bounces Back

Getting an “A” In Restaurant Inspections & Food Safety

30 AHF ANNUAL EDUCATION

SYMPOSIUM CELEBRATING DIVERSITY

C E L E B R A T I N G

34 38 41 42

The Scoop on Pigeon Poop

Top 10 Reasons Why You Need a Job In Hospitality

Why You Should Clean Your Hoods & Ducts Regularly

What Tipping Really Does

44 AMAZING COLLETTE:

HOBBY TO BUSINESS BOOM

46 51 52 54 56 58 60

Desperate For Workers, Restaurants Turn To Robots

Ready. Set. Cook. How I Graduated College Debt-Free And Earned $175,000 Business Travel Comes Back Slowly Service Directory

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FIND YOUR AMERICAN DREAM IN THE HOSPITALITY INDUSTRY

D o you believe in the American dream? Do you think people in the States can still climb up the ladder for a better life regardless of their social class or background? If you are hardworking, the hospitality industry might be the right place to start your American dream.

restaurant industry employs the most undocumented immigrant workers in the state (74,700 workers). MID-LEVEL MANAGEMENT JOBS Many hospitality businesses embrace the promote- from-within philosophy in talent management. Using Chipotle as an example, 80% of the restaurant chain’s

Hospitality jobs are not easy, but rewards will come to those who work hard. Most of all, the hospitality industry is big enough and offers ample opportunities for people with diverse backgrounds and talents. ENTRY-LEVEL JOBS IN FOODSERVICE, RESTAURANTS, HOTELS, COUNTRY CLUBS, AND MORE The hospitality industry is a vast business sector that presents various career options, from helpers in the kitchen, servers, food stand workers, office clerks to any positions in-between. Most

leaders started their careers as crew members in one of its restaurants (Chipotle, n.d.). A typical restaurant manager at Chipotle makes about $80,000 a year. It is very common to see hardworking associates find their way up in the hospitality industry. EXECUTIVE POSITIONS Many hospitality workers also moved up to the C-suite. To name two examples, Jim Bitticks, who started in the restaurant industry in his teens as a busboy, was recently named Dave’s Hot Chicken’s COO and President (Jennings, 2021). Alan Fuerstman, the founder

“ Dream of a land in which life should be better and richer and fuller for everyone, with opportunity for each according to ability or achievement. ” — James Truslow Adams

entry-level jobs do not even require formal education or previous work experience. Moreover, because many hospitality businesses open for long hours, some of which operate 24/7, people may also choose to work part-time only when their schedule becomes available. The hospitality industry provides terrific career opportunities for less-skilled workers or new immigrants who do not even speak English. According to the Center for Migration Studies of New York (2020), immigrants comprise 31% of the total workforce in the state. When it comes to the industries that hire the highest number of naturalized citizens in New York State, the restaurant industry comes in 3rd place, at 88,600. Plus, the

and CEO of Montage International, a luxury hotel chain worth about $3 billion in 2019, also started his hospitality career as a part-time doorman at a Marriott Hotel (Marikar, 2019). NOW IS A GOOD TIME TO PURSUE THE AMERICAN DREAM IN THE HOSPITALITY INDUSTRY The hospitality industry is now facing the labor shortage issue. Companies are offering higher wages and better benefits to attract workers to join their labor force. People might get promoted faster too, if they help a business go through a crisis. Now, it is a great time to get into the hospitality industry if one still believes in the American dream. n

LINCHI KWOK, PH.D.

CONTRIBUTING WRITER linchikwok.net REFERENCES

Center for Migration Studies of New York. (2020, May). Immigrants comprise 31 percent of workers in New York State essential businesses and 70 percent of the state’s undocumented labor force works in essential businesses. Retrieved on December 16, 2021, via cmsny.org/wp-content/uploads/2020/05/Printable-New-York-Essential-Workers-Report.pdf Chipotle. (n.d.). Cultivating the best you. Retrieved on December 16, 2021, via jobs.chipotle.com/in-restaurant Jennings, L. (2021, November 2). Jim Bitticks promoted to role of president and COO of Dave’s Hot Chicken. Nation’s Restaurant News. Retrieved on December 16, 2021, via nrn.com/fast-casual/jim-bitticks-promoted-role-president-and-coo-dave-s-hot-chicken Marikar, S. (2019, July 29). He started as a doorman at a Marriott. Now he runs a $3 billion hotel empire. Inc. Magazine. Retrieved on December 16, 2021, via inc.com/sheila-marikar/montage-international-alan-fuerstman-hotel-luxury-resort-marriott.html

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ROBOTS WILL FOR SURE TAKE OVER MORE “HUMAN” JOBS IN 2022

I n October, U.S. employers posted 11 million job openings (Davidson, 2021). Job openings have exceeded 10 million for five consecutive months already. Meanwhile, there were only 7.4 million unemployed Americans in October, equivalent to 1.5 available jobs for every unemployed person. The leisure and hospitality sector alone added additional 251,000 openings. Vacant positions in leisure and hospitality have reached 1.8 million. Then, what can hospitality businesses do to deal with the labor shortage issue? Hotels, restaurants, and foodservice businesses are redesigning jobs with more automatic service components. Hotels want customers to skip the Front Desk. Guests can use mobile apps to do almost everything for a hotel stay, from making/updating a reservation, checking in, opening the guestroom, making service requests, to checking out. COMPANIES FOUND SOLUTIONS THROUGH AUTOMATIC SERVICES

Restaurants and foodservice businesses went steps further. Some have introduced new store designs to embrace robotic service. Forget about self-ordering apps or kiosks. Restaurants are now using burger-flipping robots, delivery robots, and robotic fry or stir-fry stations. Technology also allows more foodservice workers to work remotely. Employees at an Arizona Chick-fil-A Restaurant can take drive-thru orders while they are sitting at home (Matyszczyk, 2021). Imagine the AI-empowered automatic service becoming mature. Will restaurants still need a real human to take customer orders? Furthermore, can we expect more AI-empowered avatars and robots to do more jobs for human beings?

WORKERS MUST GET READY TOWORKWITH ROBOTS

The robotic trend in service operations will continue, meaning robots will take over more service jobs that are still performed by real humans today. Human-robot interactions will become an essential part of the future servicescape and workplace. n

LINCHI KWOK, PH.D.

CONTRIBUTING WRITER linchikwok.net REFERENCES Davidson, P. (2021, December 8). Job openings hover near all-time highs as Great Resignation shows little sign of easing. USA Today. Retrieved on December 16, 2021, via usatoday.com/story/money/2021/12/08/labor-market-job-openings-great-resignation/6425215001/ Matyszczyk, C. (2021, December 18). A controversial Chick-fil-A video reveals so much about the future work. ZDNet. Retrieved on December 18, 2021, via zdnet.com/google-amp/article/a-controversial-chick-fil-a-video-reveals-so-much-about-the-future-of-work

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BANQUET OF HOPE

S oup kitchens have long had poor reputations. The dreary perception that follows these spaces, however, could not be further from the truth. HNM learned this when we got the chance to travel to the Trenton Area Soup Kitchen (TASK) and chat with Chef Adam Livow, TASK’s manager of food services, a wonderfully enthusiastic chef who shared with us his personal history, his plans for TASK, and a little bit about Hell’s Kitchen. Chef Adam speaks with an upbeat positivity blended with sincere humility and an eye for the good in the world. As a kid in Marlboro, NJ he struggled staying focused in traditional classroom settings due to ADHD. Fortunately, he realized early on that he was a hands on learner and found that cooking – a passion fostered at home with his mother – kept him engaged. After excelling in his high school’s culinary program and completing a degree in Criminal Justice, Chef Adam enrolled at the French Culinary Center and became classically trained. “It kept me engaged. I wasn’t just sitting in a classroom learning a recipe for chicken chasseur, [I learned] it by executing the dish.”

A MEETING WITH CHEF ADAM LIVOW OF THE TRENTON AREA SOUP KITCHEN

the first time he saw tomahawk steaks sitting in the fridge after a delivery from Whole Foods. “The marbleization on this steak was ridiculous. This is a $130 cut of steak in a restaurant and we’re giving it to our patrons for free. And, look, they deserve it.” The meals that Chef Adam creates pull from every one of his prior culinary experiences. His principled work ethic pushes him to create every meal from scratch, something that many banquet chefs cooking in finer settings don’t have the tenacity to do. The sometimes chaotic nature of donated food keeps his attention, as he is forced to conceive menus with little preparation time, yet he prevails, delivering nutritious meals to those in need Monday through Friday for free, no questions asked. The most inspiring thing about Chef Adam is his outward awe. Selfless and grateful, he takes no single credit for the things that he does, and touts that the most important parts of TASK are the social and educational services that it offers its community members. He understands that the focus needs to be on helping those who are disadvantaged, and if that means helping to make sure they don’t need to worry about finding or paying for a nutritious meal, then that’s what he will do for them. “My goal is to be out of a job. When we have fed and helped everyone, I will know my mission is complete” Being at TASK since just August of 2019, the journey so far is only the beginning for him. Chef Adam sees the future of the organization in food trucks. Employed by those in TASK culinary educational programs, he believes that mobilizing his kitchen will allow TASK to reach an exponentially higher amount of those who either are not aware of the kitchen, or are unable to get themselves to its location on their own. It’s all part of Chef Adam and TASK’s gargantuan goal to ensure that no person, Trenton area or not, is food insecure. Given TASK’s current reach and Chef ’s persistence, positivity, and knowledge, that goal doesn’t seem so far. n

His tenacity is evidenced by his resume. As a post- Graduate he worked for the Ritz-Carlton in Boston where he fell in love with banquet-style dining, and then the Grand Marquis back in his home state where he worked up to Executive Chef at just age 23. Staying there for 6 years, he moved on to be the first Executive Chef at the amusement park iPlay America, before being on Season 14 of Hell’s Kitchen. “It was 47 days in Hell’s Kitchen from beginning to end… I learned more in that time than I did in my entire culinary education and career.” Always having an inkling for healthy styles of cooking, Chef Adam helped open and operate Shaka, a nutrition- focused restaurant in NY after his time on the show before going back to help iPlay. It was during his second stint at iPlay when a coworker there, longtime TASK chef Paul Jensen, suggested he come check out TASK and see if he’d be interested in cooking for a soup Kitchen. “At first I was like, ‘what am I going to do with a classic culinary education working in a soup kitchen..?’ I walked in and saw everything going on and I said, ‘this isn’t a soup kitchen, this is a community center.’”

The rest is history.

When Chef Adam speaks about TASK it is impossible not to have a strong hope for the future. Seeing equipment limitations as his only obstacle, he takes pride in his kitchen’s ability to feed 2,000-2,500 people a day and has goals to reach millions more. The food comes mostly through donations from grocers like Whole Foods and Stop & Shop. Even he was in disbelief

HANYC ANNUAL MEETING AND COCKTAIL RECEPTION

Vijay Dandapani HANYC President & CEO

Anthony “Skip” Piscitelli Counselor & Senior Advisor, CMW Strategies LLC

Mohamed Abdelsadek EVP Mastercard

Julie Greenberg Executive Vice President, Kasirer

Mark Dorr President of NYSHTA

H ANYC (Hotel Association of New York City) is a trade organization that records data as far back to the late 1800’s. The association’s primary purpose is to provide its clients, associates and itsmembers with the highest standard of services and best available resources. The organization is supported by compatible industry professionals and investors. Due to the efforts of past Presidents and the above- mentioned associates and up to the present President & CEO Vijay Dandpani, Today’s Hotel Association of New York City is an internationally recognized leader in New York City’s $5 billion tourism industry. To the above-mentioned event I and Hospitality News were privy to be a sponsored guest. Many industry leaders and supporters were in attendance. The event kicked off with an informative meeting, introducing an illustrious panel whom collectively delivered fact finding information for before, during and after pandemic projections. See attached below for a detailed agenda. What I found interesting and impressive is that the industry was able to quickly get back on track with $5 billion tourism industry, representing “300 of the finest hotels with over 80,000 rooms and approximately 50,000 employees”. That in itself is impressive and commendable. Also to mentioned is the industry is in front of the curve where it pertains to the presence of digital coin maintenance.

Immediately following this presentation, all were able to mingle at the cocktail reception with all interested and common parties. Although the event was inspiring, aside from my intervention with Canteen/ Compass group, I will have to divert to my colleagues whom were privy to stay an extended amount of time for a more detailed collaboration of the potential associate relationships developed. n During the presentation the following sponsors were acknowledged:

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F ederal’s extended unemployment benefits and stimulus checks helped people survive the pandemic. When the extra aid came to an end, along with the high inflation, hunger was on the rise again. Rising food and transportation costs have substantially affected people’s lives and non-profit organizations like food banks that help feed families in need (Dorning & Elkin, 2021). FOOD BANKS SAVE LIVES BUT NEED OUR SUPPORT

CONCERNS ABOUT RISING FOOD AND TRANSPORTATION COSTS

The grocery prices went up 6.4% in November from a year ago. People are also paying 50% more in gas prices in December. On December 14, the national average retail gas price reached $3.32 per gallon. Rising food and transportation costs mean more hardship, especially for the poorest fifth of households, who need to spend 27% of their income on food (vs. 7% among the highest earners). Consequently, some families turn to cheaper, less-nutritious foods as a temporary solution, but the unhealthy alternatives usually create lasting negative impacts on people’s health. FOOD BANKS FEED PEOPLE IN NEED AND HELP THEM LIVE A MORE BALANCED LIFE According to the Food Bank for New York City (FBNYC), over 37.2 million U.S. residents, or 11.5%, are food insecure. To make the situation even worse, when the pandemic hit in early 2020, one in four Americans were skipping meals or had to rely on food donations (Leonhardt, 2020). In New York State, nearly 2.2 million residents (11.1%) are food insecure, of whom 50% or 1.1 million live in New York City. As a result, FBNYC provided over 100 million free meals in 2020 for New Yorkers in need. Through SNAP (formerly known as food stamps) and free tax assistance, food banks helped put nearly $38 million into New Yorkers’ pockets in 2020. Moreover, FBNYC also provided nutrition education programs to

help more than 23,000 people sustain a healthy diet and active lifestyle on a limited budget. FOOD BANKS NEED OUR SUPPORT Feeding America, a national network of 200 food banks and 60,000 food pantries and meal programs, distributed 6.1 billion meals in 2020, three times the 2009 level. The total number of people seeking help also increased by 50% from 2019. Moreover, many people suggested it was their first time turning to food banks for help. Nevertheless, because of higher inflation, higher food and transportation costs, and fewer donations, the organization expected to see a 30% drop in food supplies. Without our help, it is uncertain if food banks can continue providing the necessary services to the people in need. In this season, let’s make a donation to our local food bank and help the people in need. n

LINCHI KWOK, PH.D.

CONTRIBUTING WRITER linchikwok.net REFERENCES Dorning, M. & Elkin, E. (2021, December 16). Child hunger tips into malnutrition in U.S. on food inflation. Bloomberg. Retrieved on December 16, 2021, via

bloomberg.com/news/articles/2021-12-16/u-s-kids-go-hungry-as-safety-net-ebbs-and-inflation-soars Food Bank for New York City (n.d.). Research and reports. Retrieved on December 19, 2021, via foodbanknyc.org/research-reports/ Leonhardt, M. (2020, June 4). 1 in 4 Americans are skipping meals or relying on food donations during the coronavirus pandemic. CNBC News. Retrieved on December 19, 2021, via cnbc.com/2020/06/04/1-in-4-americans-skipping-meals-or-relying-on-food-donations-amid-pandemic.html

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AFH-NY KICKS OFF NEW YEAR WITH NEW LEADERSHIP

O n Dec. 8, 2021, Brookdale Hospital and Medical Center in Brooklyn, NYC celebrated a changing of the guards, from Patrick Lamont, director of Food and Nutrition, to Registered Dietitian-Nutritionist JASA Leslie Rosen, director of Nutrition Services. Colleagues and friends gathered for the announcement and of course, to celebrate Lamont’s accomplishments. Lamont served as an integral part of the medical center’s Food and Nutrition Department over his four years in his position. Lamont was honored by his peers as an unforgettable leader, and he commemorated this special occasion in his statement cowboy hat and pinstripe suit. Guests enjoyed the holiday decor and festive atmosphere while posing for pictures and socializing, as well as taking the opportunity to enjoy each other’s company without their usual scrubs and labcoats. To really capture the joyous spirit of the room, many even sported fun glasses and colorful Hawaiian leis! The committee also presented certificates to select

individualsascongratulations for their accomplishments throughout the past year. And what would an Association for Healthcare and Food Service event be without fine dining? Guests continued the festivities with a hand-selected menu of chicken Francese, aged New York “Sterling Silver” shell steak, half-roasted chicken, pan-seared salmon, eggplant Parmigiana, and portobello mushrooms. A full stomach was not the only thing guests left with—the night continued with drawings for gift cards, gift baskets, televisions and more! Winners showed off their prizes, along with their moves, with big smiles on the dance floor. Guests continued to dance the night away and celebrate not only Lamont’s successes, but also those of all our healthcare heroes. Despite these unprecedented times, they have continued to show up to each day of work with their best foot forward. Although Brookdale Hospital and Medical Center will miss Lamont, they are excited to pass the torch to Leslie Rosen, who will begin his duties as Director of Nutrition Services as we enter the new year. n

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ACF RENAMES COMPETITION FOR PRESIGEOUS CHEF

I n the early morning hours of December 11, 2021; professional chefs as well as student chefs to be were armed and ready for one of the American Culinary Federation’s organizations largest competitions. This particular event was special because it honored and memorialized one of the organizations icons whom recently passed away, Gerald Molly. His lovely wife was in attendance. The competition now renamed the Gerald Molly Memorial Challenge, kicked off at@ 7am in Monroe College’s impressive state of the art commercial kitchen. There was a total of (4) cooking stations. The first (2) stations manned with student competitors began at the command of their resident judges. Thirty minutes after the 2nd two stations manned with profession Chef competitors began their challenge. This process was consistent throughout the course of the day until all competitors demonstrated their talents and plated their dishes for judging. Each competitor plated (4) four plates. (1) One displayed for all to admire the other (3) three were taken into the judge’s chambers to tasted, critiqued and scored. Note: the challenge was not Chef verses chef but that presentations were judged on the high standards,

techniques and qualities of fine dining cuisine. Each sauce had to be consistent with a smooth ‘Nappe along with allure and flavor. Plates presentation had height requirements. Plate colors were a characteristic, plate cleanliness and of course properly seasoned and tastefulness were major judging points. The competitors receive either a Gold, Silver or Bronzed plated medallion based on the judge’s final critiques. The American Culinary Federation (ACF) was established in 1929 in New York City and is the largest professional chefs’ organization in North America. The organization’s home base is in located in St. Augustine Florida. There are presently 150 chapters nation-wide, with close to 18,000 members, of which I am a proud member. The organization cultivates aspiring chefs through quality educational programs such as Monroe College, where the most recent Cooking competition was held.

The Hospitality News family wishes to extend our deepest condolences to the widow and family of prestigious Chef Instructor Gerald Molly. n

The distinguished Judges

CLICK HERE TO SEE THE COMPETITION VIDEO

RALD MOLLY

THE ILLUSTRIOUS CHEF JUDGES PRESENT WERE: n Chef Frank Costantino Dean of Student Operation at Monroe College n Chef Sarah M. Decker Regional Approved ACF Judge n Chef Yocanry Lung Student Alumni and Assistant to Dean of Operations n Chef George O. Palenick Senior Approved Regional Judge n Chef Michael Stamets Associate Dean of Operations n Chef David Turcotte Regional Approved ACF Judge from Connecticut

CHEFS COMPETITORS: n Chef Kylie Donovan n Chef Patrick Wilson STUDENT COMPETITORS: n Jeanny Adames n Emily Caraballo n Jake Costantino n Frank Costantino, Jr. n Roshaun Heath n Tyler Johns n Jesone Khantikone n Aditya Mishra

n Raquel Morales n Conchita Nunn n Liam O’Brien n Natalia Parker n Felix Quintana

A “CATALYST FOR WORKPLACE EVOLUTION” WAS A MAJOR SUCCESS SHFM NATIONAL CONFER

I n Early December, ARAMARK and Compass Group hosted a three day networking and seminar event for Homegrown Hospitality. Featured Chef Kenny Gilber, owner and chef of Silkie’s Chicken and Champagne Bar in Jacksonville, kicked off the event with a homecoming banquet featuring a menu of Southern comfort food prepared by the host corporations. The event continued the following day with keynote speaker Clint Pulver, who shared his experiences of childhood, being involved in a lifechanging research study on company management styles, and mistakes he’s made along his journey. He left the audience with a profound quote to take back to their work in hospitality, “People do Business with People they Like.” The day continued after Pulver’s session with an Innovation Showcase featuring vendors tables of all the latest innovations in the foodservice industry. Attendees networked around the room and learned about new methods and modern techniques that they can bring back home with them to their individual workplaces. The following session of the day was a 3-person panel that discussed how the COVID-19 pandemic

has permanently impacted the foodservice industry, including the changes and challenges that foodservice professionals now face every day in the workplace as a result. The panel highlighted the three major factors that influence how businesses can manage effectively: culture, cultural fluency, and mentorship. Following the panel, convention leaders lightened up the day by bringing back their own version of the popular book and movie series The Hunger Games. This charitable event included four games that tested your skills and ability to be a team player. The session raised $30,000 for Gracie’s Kitchen, a volunteer organization that works to provide meals to those in need. Day 2 ended with an award presentation to confirm the new 2022 President of SHFM Rob Gebhardt. The final day of the seminar started off with a discussion entitled the Myths of Sustainability, and highlighted ways businesses can be more sustainable going forward. Finally, the event ended with one final Innovation Showcase. Attendees of the three-day seminar mastered countless new skills in a short period of time and were eager to return home to incorporate them into their own business models! n

RENCE RETURNS

providing solutions elite | studio e is the solution to enhancing your customer’s dining experiences. A design, build and consulting firm, we pair our enthusiasm for foodservice design and project management with a wide range of technical expertise and competencies, many of which are the skills required to support a partnership with your company.

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Level Up Your Career. Get Certified!

The Guild is pleased to offer two components of the Artisan Baker Certification Program: l Certified Bread Baker l Certified Viennoiserie Baker. The goal of the program is to establish and measure the core skills of an artisan baker. Candidates can participate in either or both components. Passing completion of both components will result in a Certified Artisan Baker title. It is an excellent opportunity for employees and employers alike.

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Hospitality Solutions

The EPIC Hospitality team helps you focus on providing hospitality and servicing for your guests while we manage your business insurance needs. We will work with you to successfully manage your risk by identifying and controlling potential sources of loss and implementing the most effective strategies to protect and grow your business and to control insurance costs. Our team of experts has an average of 25+ years in the hospitality industry and we know the ups and downs and ins and outs of the hospitality industry like no other team. Differentiators • We are a people first company. As a private company, we are run by our clients, not shareholders. • Our experts relate to your distinguished needs and culture within the hotel and restaurant Industry. • We identify exposures, recommend solutions and focus on loss prevention. • EPIC maintains a dedicated in-house claims consulting & risk control team. • EPIC’s access to both retail and specialty wholesale markets globally will ensure your program is tailor-made. Consultative Approach • EPIC acts as outsourced risk management to access exposures and analyze your current program. • We will benchmark you against your peers. • Provide leading-edge products and services from top insurance carriers world-wide. • We are committed to your brand and will protect it as you grow and change by meeting with you throughout the year.

Specialty Programs & Coverage • General & Professional Liability • Property • Workers’ Compensation

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• Automobile • Employee Benefits • Employee Dishonesty • Garage Insurance • Liquor Liability

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To learn more about partnering with EPIC, please contact: Robert Salem Managing Principal (516) 280-7707 | robert.salem@epicbrokers.com

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HAUTE CUISINE COMES TO SENIOR LIVING

CHEF RICHARD BRINGS THE BEST TO DOMINICAN VILLAGE

T he Senior Living industry has historically not been synonymous with high quality food, but Domican Village in Amityville, New York took a vastly different approach when they hired Richard A Catapano Jr. C.E.C. as their chef. “My goal is to transcend the notion of Senior Living to the Public,” remarked a good natured Chef Richard. “I create a country Club like menu. Everything is made fresh to order and restaurant quality. We use fresh fish and fresh vegetables and only prime cuts of meat. I create menu entertainment by wowing my residents with my ‘pop-up action stations’ live in the dining room.” This is the kind of attention to detail, energy and upbeat atmosphere that has become a hallmark of Domincan Village.

by the American Culinary Federation as a Executive Chef as well,” he said. The tireless work, and his care for the craft got Chef Richard a nomination for Chef Professional of the Year in 2019 by his colleagues at the American Culinary Ferderation of Long Island. Chef Richard started his career in fine dining working in top Restaurants and Hotels throughout Long Island and New York City. This includes the Garden City Hotel, The Pine Island Grill at The Crescent Beach Club, The Righa Royal Hotel, and Layla In Tribeca. He then worked in Healthcare at Memorial Sloan Kettering in New York City as a Sous Chef. Chef Richard also operated his own business, opening Catapano’s Gourmet Italian Market in Bethpage, NewYork. “We sold gourmet Italian foods and fresh meats, and worked a lot of catering. it was very rewarding,” said chef. Upon selling the market, chef Richard got into Senior Living. After a stint at Bristol Assisted Living in Massapequa, New York as the Food Service Director Chef Richard

“I am always interacting with the residents. Getting their feedback is as important to me as the quality of the food. I work to cater the menu to their preferences and when the opportunity becomes available, show them new and creative things,” continued the Chef.

arrived at Dominican Village, and has been the Executive Chef for the past seven years. “There are some great Chef ’s who chose to work in the Senior Living Industry because of the great work life balance it offers. Being the father of two young kids it affords me time to see my children grow up without compromising my integrity as a Chef.” n

A graduate of Johnson & Wales University Chef Richard received his A.A.S. in Culinary Arts. He then graduated New York City College of Technology with a Bachelors degree in Hospitality Management.

Between preparing meals at Dominican Village, Chef Richard is attending St. Joseph’s College for his Masters in Business Administration. “I am certified

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UPGRADE TO TUXTON As a family-owned business, Tuxton works small and delivers big with our customers for product satisfaction and service performance. We take pride in producing high-quality dinnerware, while providing exceptional customer service, and on-time delivery. Every Tuxton item is guaranteed to be lead-free, fully vitrified, oven proof, and microwave and dishwasher safe along with a lifetime edge chip warranty on every product we make. Together with Tuxton you can create a unique dining experience.

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FIRST C hef Kimberly Brock Brown, CEPC, CCA, AAC recently campaigned and won the election to be the 26th National President of the American Culinary Federation! In its 92-year history, KIMBERLY BROCK BROWN ELECTED PRESIDENT OF THE AMERICAN CULINARY FEDERATION

Through the American Culinary Federation, Chef Kimberly has earned the following certifications: CEPC – Certified Executive Pastry Chef ; CCA Certified Culinary Administrator. Chef Kimberly is also a member of the AAC: American Academy of Chefs, the Honor Society of the ACF. With more than 900 Fellows, Chef Kimberly was the 1st African American female chef inducted in 2003 and is still the only African American female Certified Executive Pastry Chef in South Carolina. She was inducted into El Centro college’s Chefs Hall of Fame in 2015. During her career, Chef Kimberly

Chef Kimberly is the first African American, first Woman and first Pastry Chef to serve the 15,000 members as their President. Her 2-year term began in August 2021. First thoughts: How did this happen and how did she it?! The best answer is to know Chef Kimberly and her journey. Kimberly Brock was born in Chicago, Illinois as the 3rd of 4 children of Clifton and Ellen Brock. Having the leadership examples of her parents, (always working, having additional income sources, graduating college at 50 years young,) siblings (always reading, always active with extracurricular activities, one sister as Valedictorian, college graduates, Master ’s Degree) and her church leaders being all women of color, Kimberly’s road to success was paved with faith, hope, love and perseverance. Truly a product of her environment and lives by the church’s saying, “If it is to be, it is up to me”! accredited 3-year culinary apprenticeship program at Dallas’ El Centro College. It was at El Centro that Kimberly honed her passion of all things food, learned about being a Chef and developed the kitchen skills to take her on her culinary journey. The high school “Home Ec” major found her way into a professional kitchen and never looked back. “We are not makers of history. We are made by history.” — Martin Luther King III Chef Kimberly’s journey as a professional Chef began in 1981 where she enrolled in an ACF- More than a decade after graduating, did Chef Kimberly learn that she was the first African American female graduate from the Apprenticeship program when she was visited by her school’s Culinary Director.

has worked as an Executive Chef and Executive Pastry Chef in hospitality, healthcare, and corporate settings, and she has served as an adjunct professor at Trident Technical College and Johnson & Wales University, both in Charleston. The award-winning Chef has also participated in a variety of ACF-sanctioned competitions, years before there were tv shows doing the same. Chef Kimberly served on her local Charleston Chapter ’s Board in just about every role offered. Board member, Secretary, Vice President and President serving 2 terms. Committee Chair for helping to host an ACF Southeast Regional Conference. Voted the chapter ’s “Member of the Year”,

“Board Member of the Year” and “Chef of the Year” all within her first 10 years of being a Charleston Chapter member. She was appointed North American Continent Director for Women in WACS (World Association of Chefs Societies) with the directive of finding and helping women in the culinary industry to network with each other and to have more of a voice in our professional industry. Chef Kimberly decided to help on a national level, so she ran and won the ACF’s Southeast Region Ethics Committee position twice for a 2-year- term and was instrumental in the development of American Culinary Federation’s Certified Culinary Administrator certification (CCA).

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