2022 07 17 v2 AAG HN June-July 2022

JUNE-JULY 2022

VOLUME 2 x ISSUE 5

DIGNITY DIVIDENDS THE OF A CHEF AND HIS TEAM CHEF DAVID PAULSTICH OF THE KNICKERBOCKER CLUB

ON THE INSIDE Association Events Who’s Who Table Talk Service Directory Employment Opportunities Calendar of Events

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ON THE INSIDE 6 8 Luxury Travel on the Rise

HOTEL, DINING & EATERY T R E ND S

Publisher Ed Daniels Editor-in-Chief Maria Medina Executive Assistant Caren Franklin Contributing Writers Frank Costantino, EDD, CEC, CCE, CCA, AAC Eleni Finkelstein Robert Grimes

Curbside Pick-up in the Post-Covid Era? Passion Fuels Growth in Culinary Arts and Business Management

Baldor Bite 2022 Show Review

Linchi Kwok, Ph.D Beth Torin, RD, MA Account Executive Martin Daniels Carol Terracciano Design/Creative Director André Garabedian Social Media Director

Leading Foodservice Manufacturing with Simon Lohse

20 22 NEW CONTENT TO COME Margarita Kilpatrick Editing and Proofing Sara Schreiber Scullin Lauren Swantko HOSPITALITY NEWS Created by Media Magic, Inc. 245 Newtown Rd, Plainview NY 11378 HospitalityNewsNY.com (833) 500-6397 Chef Edward Leonard Brings Culinary Pride to the Table SHFM Critical Issues Conference 2022 Show Review

25 ROBOTICS & AUTOMATION SECTION

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Richtech Family of Robots Meet Roboburger Why This Hospitality Tech Trend is the Permanent Future for Restaurants Foodservice Tech Trends 2022

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Groups to Have a Robust Comback in 2022

Dining with Dogs

Foodbuy Authorized Vendor Fair Directory

A VISIT WITH MARC FUGARO

Riverdel: Ways to Approach Vegan Cheeses Helping Corporations Drive Profits AHFNJ ULTIMATE PLANT-BASED BATTLE COMPETITION REVIEW How Much is Your Cup of Coffee Really Worth? 42

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Service & Product Directory Employment Opportunities Upcoming Events

INFLATION HITS RESTAURANT TRAFFIC

E Earlier this year, we brought up an argument that rising food prices could give restaurants an edge because the price gap between dining out and cooking at home had become narrower (Kwok, 2022). It did not take long for the inflation to finally hit the restaurant traffic. The Consumer Price Index (CPI) increased by 8.3% from 2021 (Cox, 2022). Not only was it higher than Dow Jones estimation at 8.1%, but it remained close to the highest level since the summer of 1982. After removing food and energy prices, the core CPI still rose 6.2%. This still exceeded an anticipated level of 6%. Because of record-high inflation, workers’ real earnings dropped 2.6% year-to-year despite average hourly earnings increasing by 5.5%. The unexpected high inflation in April also cast doubts on the market about whether the inflation “peak” in March had really hit the ceiling. INFLATION IN APRIL ALMOST HIT THE HIGHEST LEVEL IN 40 YEARS

RESTAURANT TRAFFIC, ESPECIALLY DRIVE-THRU, DROPPED SIGNIFICANTLY IN APRIL Data has shown that restaurant traffic in April dropped 9.4% from the 2021 level (Kelso, 2022). Notably, the continuously rising and record-breaking gas prices likely have substantially discouraged people from driving. Drive- thru traffic for restaurants was down by over 13%, whereas dine-in patrons recorded an increase of 2.4%. Because many restaurants had raised menu prices to offset the inflation of “everything,” restaurant sales did not get hit as much as the store traffic. Nonetheless, it seems that consumers had reached a threshold that they would cut restaurant visits and spending. It is uncertain that less foot traffic in restaurants would help ease the industry’s labor shortage challenge. Drops in traffic for sure worried many restaurant owners and operators. How concerned are you about the inflation’s effects on restaurant traffic and sales? n

LINCHI KWOK, PH.D.

CONTRIBUTING WRITER linchikwok.net REFERENCES Cox, J. (2022, May 11). Inflation barreled ahead at 8.3% in April a year ago, remaining near 40-year highs. CNBC News. Available on https://www.cnbc.com/2022/05/11/cpi-april-2022.html Kelso, A. (2022, May 12). Inflation is starting to take a toll on restaurant traffic. Forbes Magazine. Available on https://www.forbes.com/sites/aliciakelso/2022/05/12/inflation-is-starting-to-take-a-toll-on-restaurant-traffic/ Kwok, L. (2022, February/March). Can inflation be a good thing? Hospitality News Magazine, 2(2), p. 14.

KEEP YOUR KITCHEN RUNNING SMOOTHLY

POPULAR COFFEE BRAND BREWED UP DRUG MYSTERY

REPORTED BY: LADY LATTE WRITTEN BY: ELENI FINKELSTEIN

B ack during its origin in Atlanta, Georgia in 1886, Coca-cola was said to contain a very small amount of cocaine. The popular drink was created by doctor and pharmacist Dr. John S. Pemberton and first hit the shelves in Jacob’s Pharmacy for $0.05 a pop. That

On May 6, 2022, workers at the Nespresso factory in Romont, Switzerland were shocked to find 100 lbs of cocaine in one of their bean shipments, an amount estimated to cost more than $50 million USD. Staff members alerted authorities immediately upon the discovery, who then confirmed the packaging was 80% pure cocaine and was easily one of the largest shipments of the drug in Swiss history. The delivery was said to come from Brazil and arrived to the factory by train, assumingly to enter the European drug market. The Nespresso company, which has been around and owned by Nestle since 1986, released a statement advising that the substance

would be about $1.55 today! It turns out, the drug used in Coca-cola back in the day was not cocaine, but ecgonine, a precurser of cocaine that was derived from the same plant, the coca. While the Coca-cola company denies the presence of cocaine in its history of the cold drink, hot drink company Nespresso has recently come under fire for the residence of Cocaine in one of its Swiss factories.

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WHAT DOES IT TAKE PRIVATE CHEF? BY: ELENI FINKELSTEIN

TO BE A

T he roles of private chef and commercial chef are very different. A private chef, for example, can determine their own schedule and prices -- perks that would excite anyone looking to take their career in a new direction. Chef Chris LaVecchia was one of those ambitious culinary professionals who made the leap to private cooking, though he discovered along the way that working for yourself is anything but easy. LaVecchia grew up in a large Italian household where holidays and family gatherings overflowed with good food and good company. Sunday afternoons were about family getting together for a meal of pasta with sauce, all the meats, and really good Italian bread. Growing up LaVecchia helped out and developed an interest in cooking. In college LaVecchia struggled to figure out what he wanted to do for the rest of his life. He knew sitting behind a desk just wasn’t for him. One day the young student received a brochure in the mail for culinary school and a light went on. “I was finally interested in school again, and learning something that I had a passion for,” he says. Before he was a private chef LaVecchia worked at several commercial kitchens and held a position as a corporate chef, where he served breakfast and lunch during regular business hours and had the weekends off to relax, or take on his own gigs and build a name for himself. After a while, though, LaVecchia decided to venture out on his own. This time he wanted to establish his own brand, with the freedom to

develop up-scale menus, tailoring them to his clients’ preferences. As a private chef LaVecchia creates new menus using fresh, premium, seasonal ingredients, and what is available. He learns new skills and refines old techniques. Whether preparing his own dishes or reimagined classics, Chef Chris’ feedback does not lack in 5 Star Reviews. Alas, the life of a private chef is not all fun and games. Like any occupation it has its challenges. The variety of kitchens LaVecchia encounters might lack the space and appliances found in the commercial world. And his hours can be unpredictable, as clients often hire private chefs for weddings, weekend celebrations, or events that do not match the typical 40-hour work

You work long days and nights, and when everyone else is spending their weekend off, enjoying friends and family, you are putting your own family aside to make someone else’s day special. Most people can’t handle that … if they do not truly love what they are doing.” For Chef Chris, going private was the right choice. He relishes having

week. Fortunately for LaVecchia, the pros always seemed to outweigh the cons. He points out he’s free to make his own schedule and seize every opportunity that comes his way — a freedom not always possible in the commercial world, or any full- time position for that matter. For him, the look on a client’s face when they exclaim his food was “the best experience” or “the meal of their life” is worth the unpredictability of a crazy schedule. Chef Chris’ passion for cooking, his creative freedom, and the chance to constantly learn new things are what continue to fuel his work. “It’s not just a plate of good tasting food; every chef should be making good food,” he says. “It’s an experience and memory you give them, how you make someone feel, and how they remember their special occasion. We are not just feeding people, we are nourishing them.” He advises chefs interested in the private field to really examine where their passions lie. “You can’t just like it or want to be a chef because you see celebrity chefs on TV and it looks fun,” he says. “Yes, you can make it fun, but it can also burn you out and wear you down.

clients who turn into close friends, traveling weekly to different cities, and cooking for new people. “It keeps [life] exciting and adventurous,” he says. “I love interacting with people. Sometimes they ask lots of questions and want to pick my brain… and then they learn something that they didn’t know before, either an interesting technique or just little tips and tricks. It’s exciting for them and it’s exciting for me.” Chef Chris LaVecchia has worked in the hospitality industry for over two and a half decades, working under some of the best chefs inside some of the best restaurants, catering halls and country clubs, including Michelin Starred Chefs. Now he brings his experience and passion for cooking into people’s homes for private dinner parties and cocktail parties, brunches and catering. n

UNDERSTANDING GHOSTING COULD BE THE KEY TO HIRING THE STAFF YOU NEED

G hosting. A phrase that first became popular to refer to that dreamy Match.com suitor ducking texts and calls after what seemed like the best third date ever. Recently, its meaning has morphed to include what job seekers have been increasingly doing to employers and recruiters in one of the toughest job markets in years, especially in the hospitality industry.

disappear from the process. From the employer’s point of view, ghosting is rude and unprofessional. The act itself can be seen this way, sure. But the question needs to be asked: How can the overall approach to hiring evolve to excite these new job seekers and keep them engaged in the process, right up to a successful hire? Transparency and consistency are the key. Answer all questions the interviewee has honestly and promptly. Emphasize the candidate’s

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Finding the perfect candidate for a position is akin to finding a four- leaf clover. The excitement after a prospect nails the interview is a rush. Then emails go unanswered, voicemails are probably not even listened to, and texts just seem to fade into the unacknowledged abyss. As thousands of Gen Zers don the cap and gown this month and boldly enter the job market, ghosting is an issue that needs to be understood so it can be prevented. What really went wrong here? The answer is twofold. In this job market, potential employees have expectations. A Monster.com survey found that today’s job seekers’ top priorities are a competitive salary, job security, a true path to

“ The excitement after a prospect nails the interview is a rush. Then emails go unanswered, voicemails are probably not even listened to, and texts just seem to fade into the unacknowledged abyss. ”

strengths and how they would be integral to the business’s success. Showcase the company on social media with “A Day in the Life” videos on TikTok and Instagram. Demonstrate a clear path to advancement. Connect with them on a personal level and find out their long-term career goals. Another tip to avoid this scenario is to be as responsive as possible during the process. Employers often interview several candidates for a position and only reach out to the ones they will move to the next steps. This leaves someone who thought they crushed it frantically checking their emails and phone for weeks. If these communication

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expectations aren’t clearly managed in the initial interview, don’t be surprised when the next best management prospect pulls a Casper and *Poof*. n

advancement, diversity, and work-life balance. If during the interview a position doesn’t seem to check all the candidate’s boxes, they lose interest and will most likely

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DOMINICAN VILLAGE RESTAURANT SATISFACTION KIOSKS GIVE VOICE TO PATRONS AND RESIDENTS

BY: ELENI FINKELSTEIN

A ssisted living centers are well known for their restaurant-style services available to residents. Each day the residents at Dominican Village Assisted Living Center in Amityville, NY, dine in with their peers, experiencing nutritious and delicious cooking. As with a typical restaurant, diners in assisted living communities should have the opportunity to offer their direct feedback after a meal. This is why Dominican Village recently incorporated a new way for residents to let the staff and kitchen know how well they enjoyed (or did not enjoy) the menu of the day. Patrons of the center will now find electronic kiosks as they leave the dining room where they can easily input thoughts and feedback on their dining experience. These kiosks introduce a new level of customer service to Dominican Village. With the ability to quickly click on a smiley face, frown, or in-between expressions, guests can share direct input on the food quality they are served. There is also an option to leave a comment for the staff. The Happy or Not kiosk gives patrons the “dignity and privacy to not

offend the receiving end of a complaint.” It’s a chance for residents and guests to have their voices heard. This new form of technology benefits both residents and kitchen staff. Executive Chef Richard of Dominican Village emphasizes the value of direct feedback, which allows the kitchen to adjust accordingly and ensures those at Dominican Village feel heard. “It’s about a healthy experience and not just providing nutrition,” President Eric Kalt of the Village says. He agrees that feedback is beneficial to ensure the comfort of guests on a daily basis. Loved ones can take comfort in knowing their family members and friends at the assisted living community have a direct way to advocate for themselves and their nutrition by way of the kiosks. If a patron particularly enjoys their meal, he or she can leave a smiley face to let the staff know their hard work is appreciated. In turn, if a meal is not up to standards staff will be alerted, and can then work hard to meet the satisfaction level of those residing at Dominican Village. The satisfaction kiosks are a great example of technology working to better the service industry and its patrons of all ages! n

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MOTIVATED BY LIFE’S PASSION OVERLOOK MEDICAL CENTER EXECUTIVE CHEF THOMAS NORRIS OPENS UP ABOUT FOODSERVICE PASSION

There is always a need for a chef in the hospital field, and I would definitely recommend this to young, inspired culinarians. The world has changed, and so too has the food service field… and there is no going back. I teach others to embrace hospitality and integrate it into their kitchens. Without embracing this your food will not taste as good, look as good, or leave the same impression to your guests. n

In addition, there is an increase in demand for fresh food, farm to table, locally sourced vendors and a patient population and employee clientele that expects culinary sound quality food with exceptional customer service. You need to be extremely adaptable. A focus on hospitality helps to guide that balance through changing demands. Take the Mother-Baby Unit for example. This is an area of the hospital where amazing first moments are being made, and the experiences here will shape a family’s view of the entire hospital – starting with meals arriving to a new mom’s room. In addition to a specialized menu, we offer homemade chia seed yogurt parfaits to start the morning, gourmet charcuterie boards for an afternoon bite, chocolate covered strawberries for dessert. We also serve celebration meals for the new parents accompanied by an individually boxed cheesecake or cupcake topped with a chocolate mold of a baby rattle or bib. But it’s not just the food, it is the attention to detail- the polished silverware, no spots on the glassware, the perfectly folded linen napkin, the courtesy of the server entering the room. All of these details need to be executed along with the food - without the entire package working symbiotically the flavor would not be the same, the experience would not shine through, and that new parent’s experience might not be as positive.

I say this, again, with a long history of food service, including family-owned restaurants dating back to 1919. I grew up on my father’s stories from his days as a cook in the U.S. Navy. Summers always were filled with pig roasts, whole hog BBQ, catered in both family-style gatherings and large venues such as State Fairs. I studied culinary arts and nutritional science, with degrees from the CIA and Rutgers, respectively. I started my career as a banquet chef, operating in high-volume catering in both hotels and corporate dining. I spent 10 years working for myself as a restauranteur and caterer, where some of the most valuable lessons came through the hard work and dedication to life in a brick-and-mortar mom-and- pop luncheonette. I then spent time within VA Hospitals as a Canteen Chief, while also running both retail and food businesses, as well as coffee shops and vending services. In every one of these settings, hospitality has always been at the core of my approach. You have to not only take into account the food you’re serving, but how it’s prepared and how it’s presented. How you do these things is not only about the guests you’re serving but how you represent yourself and your kitchen. In my current position as executive chef at Overlook Medical Center, this is more true than ever. Overlook is a truly unique place, even among hospitals and

W hen I talk to people about my experiences in food service, I’m not talking about a career. Food service has been part of my whole life. It’s been in my family, it’s what I learned and trained to do inside kitchens and classrooms. It’s what has introduced me to people from all walks of life, brought me to all manner of venues and locations and has taught me the many languages of cuisine.

other health care facilities. It has a long tradition of integrating sustainable “green” approaches to health care, and that extends to food services. The hospital has partnered with producers of grass-fed, pastured and/ or organic and GMO free meat sourced from local farms; it sources its own honey from on- site beehives, grows vegetables in the community garden and grows hydroponic herbs within the kitchen. Food service in health care is a matter of balancing what you know about preparing and presenting food with a great

“ You have to not only take into account the food you’re serving, but how it’s prepared and how it’s presented. How you do these things is not only about the guests you’re serving but how you represent yourself and your kitchen. ”

If there’s one thing that I have learned over this lifelong journey, the myriad of dishes, menus and recipes that I’ve had a hand in making, is there is one key ingredient that is necessary for anyone who wants to pursue a life in food service: hospitality. Hospitality is the support structure from which all good things are made. It is the intangible item on your plate; you cannot touch it, taste it or smell it, but without it the dish would be sour. Hospitality is

Above: Tony White and Thomas Norris checking over a table setting of food before it is taken to a patient. Left: Chef Norris is joined by Kira Washington, observing as he helps put the finishing touches to a dessert plate for a maternity patient.

number of medical considerations. Every patient is different and has different needs depending upon the conditions for which they are being treated.

what separates good food from great food. From fine dining to food trucks to greasy spoons, it is the DNA of the food service industry.

2022 ANNUAL SYMPOSIUM & VENDOR EXHIBITION SYMPOSIUM REVIEW

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PRACTICE, PERSISTENCE, AND TEAMWORK

DAMIEN ALI INSPIRED TO CONTINUE A FAMILY LEGACY

I started my Culinary career at Eastern Suffolk BOCES where it taught me not just the basics of the Culinary Arts, but how to be a striving young chef and a leader. My grandfather is what and who inspired me to get into culinary. He was an All-American/French Cuisine chef who graduated from CIA. Growing up we would make cookies on the holidays together and then he would show me dishes that he made and explained the composition of each dish. Watching him at a young age piqued my interest in becoming a Chef. He passed away when I was little, so growing up, my mom let me start cooking and making things in the kitchen. Culinary is in my blood, some of my Uncles are in the field as well. It comes natural and I really enjoy cooking, creating, and being in the kitchen. I take pride in my work and dishes that I make and create. I have two mentors that have given me the knowledge and skills that I have now, they are Chef Kozak and Chef Spiro. They have shown me the fundamentals of the Culinary Arts and have given me a great foundation to kick start my Culinary Career. The preparation for the Ready Set Cook competition was practice, practice, practice! We did moc competition days during class at BOCES that helped get prepared for the real thing. Practice makes perfect and so did a lot of teamwork from my partners Humza and Kenny that in the end we took second place! I look up to my Mom, she has helped me from taking me to my ACF monthly meeting, to helping me with baking and in the kitchen. She is always there when I need her and always willing to help. Even though I won a scholarship to Monroe for the Ready Set Cook competition, and it would alleviate the financial burden of college expenses, I want to follow my grandfathers’ footsteps and become a CIA Chef and Alumni and carry on his legacy of becoming a great Chef. I plan on continuing to apply for more scholarships to help with the financial struggles of paying for my tuition. I know in the end it will be all worth it and make not only my mom, but my grandfather proud. n

P aulstich started his culinary journey at 14 years old as a dishwasher in Queens, New York at the Queens Center Mall where his parents owned a plant business. From there, he got a job at Ocean Beach on Fire Island, where he decided it was time to get serious about his craft. Paulstich then made his way to Florida with friends where he worked at Deerfield Beach. There, Paulstich worked under a chef for the first time where he was inspired to take his culinary journey to the next level. Returning to New York, Paulstich worked at the Water Club in Manhattan where he practiced sauce work, butchering, and other skills to improve his craft. Once Paulstich began working under Chef Christian Delouvirer as the fish chef, his career took off. “My cooking background I owe a lot to Christian Delouvrier,” Paulstich says. Paulstich was quickly promoted to saucier then sous chef and even had the opportunity to work with Ed Brown, the current Senior Vice President of Food and Beverage for Restaurant Associates. Paulstich’s first executive chef gig was at the Mark Hotel for 5 years, where he broke records for the restaurant’s monetary income. Now, Paulstich resides at the exclusive Knickerbocker Club in Manhattan, accompanied by many of the same people who were by his side at the Mark Hotel decades ago. “All the people who are in the kitchen with me now were with me in the mark hotel 20 years ago…we all climbed the ladder quite nicely and were all hard workers coming out of that kitchen.” The Knickerbocker Club is a members-only club in the heart of New York City that serves over 50 covers a night and caters for events of over 250 people. The club, which has been around since 1871, is regarded as the most exclusive club in the United States. In order to make the Knickerbocker club as successful as the Mark Hotel, Paulstich needed help from other talented professionals. He worked alongside names like Phillipe Boulout who all have successful endeavors of their own now and have kept in touch with Paulstich throughout the years. Paulstich emphasizes that keeping connections is very important to him.

A CHEF AND HIS TEAM CHEF DAVID PAULSTICH OF THE KNICKERBOCKER CLUB DIGNITY DIVIDENDS THE OF

BY: ELENI FINKELSTEIN

A chef without a team behind them is just a good cook, and Chef David Paulstich knows this better than anyone. Paulstitch has been in the industry for decades, and what makes him unique is his dedicated staff, who have worked alongside Paulstitch for up to 30 years!

agree that a family-like atmosphere filled with respect has driven their team to the top, and each member of the family has their own role. Valverde is responsible for organizing the space, running inventory, and bringing creativity to the team. DeSantiago organizes, prepares the dessert, and creates the lunch menus. Both team members credit Paulstich with being “a day ahead and a dollar ahead” at all times. Paulstich agrees that being prepared is the best way to stay on top of his job. Menus are created at least 3 days in advance and meals are prepared with plenty of time to spare. If an event is at 6:00, everything is ready by 5:30 or earlier. Paulstich wants his team to have time to themselves, which strengthens the family dynamic. Of course, work comes first, and being prepared ahead of time frees up time for the team to bond. It also leaves time to fix any incidents that may occur. Even as the captain of the ship, Chef Paulstich accredits his success in the culinary world to his long-standing team. Running the most exclusive club in the country would not be possible without their hard work and keen eyes for perfection. “I have two hands and two legs. I cannot run a place this big without them… I’m a lucky guy to have a staff like that!” n

The menus at the club, created by Paulstich and his team, are nothing short of works of art. Their ever- changing seasonal menu is customized based on fresh and seasonal ingredients. Paulstich does not hesitate to fly in the best ingredients from around the world to please his guests’ taste buds. He praises his list of loyal vendors for helping him and his team supply their unique menus. D’Artagnan for game, Debragga & Spitler for aged beef and meats, Rozzo and Sons for seafood, Chef’s Warehouse for specialties and dry goods, and Sogno Toscano for Italian specialties. As a leader in the kitchen, Paulstich knows that a good boss is one who encourages greatness in his team. He promotes creative freedom among his staff and constantly asks them, “What do you need from me to be successful?” With a staff that has become as close as family, success is not new to the Knickerbocker team. General Manager of the club, Jean-luc Deguines, believes the key to the team’s success is having respect for one another and having the same goal to serve the members. “Without the team, we have nothing here.” Carlos Valverde, Executive Sous Chef of 28 years and Jean DeSantiago, Sous Chef and Pastry Chef of 25 years

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ARRIVING IN THE KITCHEN

A lmost 10 years ago I asked the question where are all the female and minority chefs in my book, “Here I Am!” I remember getting asked that question a lot back in those days by reporters and TV host wanting to interview and have food demonstrations done by women and people of color. I believe also the pressure was there to be more inclusive.Try to find other people than the usual one person who was EVERYBODY’S go to minority. I almost cried one time when a reporter asked me for information on black chefs who were in white tablecloth dining establishments. I could think of nobody! All of my friends were educators or worked in hospitals, catering companies or cafes not fine dining white tablecloth

restaurants. Of course we were there! Women and people of color doing their thing at white table cloth establishments. I just was clueless! Somewhere in my head I decided to find more people who looked like me in this industry. This introvert was already schooled to always speak to people of color and women when you see them because we always seem to be in a minority at events and conventions. It was pure glee, unabashedly that would introduced myself when I saw one of my peers who looked like me in the same space. Counting chips in the cookie was the norm and shamefully so easy to do. In my adjunct teaching days women have always been the majority in my classrooms. But somehow this never translated into management in the kitchens. Women were put to work often in the places and spaces that paid the least amount of money. Not sure exactly why that is. I don’t believe there’s any one reason. It could be the lack of support the ladies have at home especially when there’s a child involved.. Kind of hard to take care and feed babies, do school work, and so on when you have to work a 12 hour day and most of that is during the dinner hour. Maybe the lack of equal pay that women have endured versus what men have been paid contributed. Having no leadership to support your endeavors in moving up the management scale can be defeating. And sadly it could also be the lack of women just stepping up and boldly taking control of what possibilities exist. I have seen all of this or I have heard the stories from colleagues and friends in this industry. “If it is to be it is up to me” is the phrase of a song we used to sing in Sunday school class growing up. I was raised to believe in the power of positive thinking so the song, this phrase resonates with me to this day. Women are here, we are growing in our fields of expertise, we are finding ways to thrive and be a blessing to others. I look forward in my role of National President to help other women reach their full potential and to help others become the leaders we want to see. n

I BELIEVE WE COULD/ SHOULD RUN AN ACF AD

HERE — FOR THEIR NATIONAL EVENT? CAN WE GET THEM TO SUPPLY A FILE?

KIMBERLY BROCK BROWN, CEPC, CCA, ACE, AAC

EXECUTIVE CHEF CULINARY CONCEPTS, LLC SUMMERVILLE, SC PRESIDENT AMERICAN CULINARY FOUNDATION

FOLLOWING PASSIONS INTO THE KITCHEN

BY: ELENI FINKELSTEIN

Z Zee the Cook has been an entrepreneurial spirit her whole life. Since 14, Zee Moussa has loved working and being busy. She’s traveled across many industries professionally, including airlines, doctors’ offices, and a floral company before discovering her passion for cooking at 25 when a stubborn case of burnout caused her to take a break from school and work to find herself. Fortunately, she found herself in the kitchen, a place unfamiliar to her at the time. “By stopping [work] I could learn more about myself. When you’re lost just stop… get quiet and look inwards.”

and confidence, and many have even become less picky eaters since they have a hand in making their meals. Moussa recognizes that cooking is a life skill, not just a hobby to learn, and adults and children who attend her classes are learning many important skills outside of following recipes. Like many entrepreneurs, Moussa faced many personal obstacles in order to get to where she is today. Developing a business costs personal sacrifices such as time away from being a mom and learning to be comfortable with the uncomfortable. However, Moussa emphasizes that you need to be uncomfortable in order to grow. The growth has led Zee the Cook to become an award-winning cook, most recently being named 2022 Woman of The Year for the City of Dearborn Michigan. Moussa is also nationally recognized as a 2nd year Rising Star through the Society of Foodservice Management and the recipient of the 2020 Director’s Award for Community Service by SHFM. Now 7 years into her business, Moussa has big plans for her future in the hospitality industry. She plans on extending her business globally, offering virtual and in-person lessons using locally sourced ingredients from different cities. She also wants to enlist the help of ambassadors around the world who can spread her messages and lessons far and wide. “I’m serving my purpose on this earth. My company strives off of hospitality…making people feel at home. The food service industry is just a tool.” n

Learning to cook gave Moussa the opportunity to channel her freedom and creative side. She began an Instagram to share her dishes, which gained popularity quickly during the rise of the term “#foodie” and social media influencers. Always a free spirit, Moussa was known to not measure her ingredients and cook from the heart. When people started asking for the recipes, Moussa wasn’t sure how she would explain her recipes without precise quantities. “With cooking, you can break the rules,” she says. It was her record-breaking post, “Cooking Classes Coming Soon” that launched her into her entrepreneurial project, Zee the Cook. Not knowing how or where this journey would start, Moussa decided to lead with passion knowing the rest would come to her. Moussa began cooking classes in her one-stove home in Dearborn Michigan. Patrons would sign a liability waiver issued by a lawyer and then crowd into Moussa’s kitchen to watch her cook. Moussa saved every penny from this endeavor until she was able to get a building of her own to run cooking classes out of. Now she is able to host field trips, corporate team building, private events, and cooking classes for all ages from her personal studio. Being the owner of her company, Moussa loves knowing she is empowering her staff and those she teaches. Her upbeat energy helps children who attend classes become future leaders by learning basic cooking skills, sanitation, hard work, table etiquette,

NEW AD OR PICK UP

SKOPOS DISTINCTIVE SYLYE

W ith nine distinct venues, Skopos Hospitality Group not only offers a la carte dining, but is able to accommodate a wide range of events for groups of all sizes, offering a most unique experience. THE BARROW HOUSE 1296 Van Houten Avenue, Clifton, NJ 07013 The Barrow House is a 19th century Colonial-Era Farmhouse located in Clifton, NJ. Modeled after a traditional Hall & Parlor Home, the space is comprised of seven unique rooms, including a barn, capable of playing host to a variety of private events. Guests can enjoy options from our rustic, American Farm Fare menu, handcrafted cocktails, & robust selection of craft beer. THE VANGUARD 705 Frank E Rodgers Blvd South, Harrison, NJ 07029 Set as an early 1940’s factory utilized for the wartime effort, The Vanguard restaurant and bar nods to the women and men who served on the home front. Comprised of three rooms: The Bar, a ‘Mess Hall’ inspired dining room and a Jazz Cocktail Lounge, The Vanguard has an industrial tone reflective of Harrison’s past. Enjoy our casual American fare with seasonal specialty cocktails, 14 draft beers and wine.

THE JUNTO 68 Mercer St, Jersey City, NJ 07302

In the fall of 1727, young Benjamin Franklin and a group of friends would meet on Friday evenings in a tavern to discuss issues of morals, politics, science, or natural philosophy. The Junto Attic Bar pays tribute to this history with a 26-seat cocktail lounge located upstairs of Franklin Social that is sure to impress your guests.

THE BARROW HOUSE

THE JUNTO

GUS’ LAST WORD 191 Valley Blvd, Wood Ridge, NJ 07075

Inspired by a 1950’s cellar bar, the bar & dining room capture the essence of the era with a fun, modern twist along with a seasonal Backyard Garden. The food menu features classic American bar fare. The beverage program features plays on classic Cocktails, 16 draft beers & wine focused on a mix of domestic and international offerings.

THE PARKSIDE SOCIAL 706 Bloomfield Ave., Verona, NJ 07044

THE VANGUARD

GUS’ LAST WORD

The newest restaurant by the Skopos Hospitality Group opens it doors on April 20th in Verona, NJ with an assortment of share plates & entrees, along with an expertly crafted cocktail program. The Parkside Social blends the classic American tavern with modern accents drawing inspiration from nearby Verona Park. The custom oak bar area will welcome guests, while the back dining area will have a relaxing lounge feel. The Oak Room, a 30 seat side dining area featuring a stone fireplace is an ideal space for your next private event. A seasonal outdoor garden space will welcome guests during the warmer months.

COWANS PUBLIC 229 Centre Street, Nutley, NJ 07110

With a Depression Era/speakeasy feel, the space features a curved Art Deco Bar with custom stained glass, a roaring fireplace and plenty of casual seating. Modern riffs on classic cocktails compliment an elevated pub menu which focuses on seasonal ingredients and vegan/vegetarian offerings.

KINGSTON HALL 149 2nd Ave, New York, NY 10003

COWANS PUBLIC

THE PARKSIDE SOCIAL

FRANKLIN SOCIAL 292 Barrow Street, Jersey City, NJ 07302

Set in Jamaica, post British rule, Kingston Hall is a grand hall, left to the vices of time. A custom painted bar, overgrown vines and chipping plaster created a charm of years past. A back Salon Room was adorned with upholstered walls and grained wood ceiling. It’s light colors contrasting with the dimly lit vibe of the main bar room. n

This restaurant and bar inspired by Ben Franklin offers a modern take on the American tavern. A seasonally driven menu offers classic dishes highlighting local ingredients complimented by a cocktail program inspired by colonial drinking culture.

FRANKLIN SOCIAL

KINGSTON HALL

INCREASE PRODUCTIVITY, SAVE MONEY AND INCREASE FOOD SAFETY

WHY IS REFRIGERATION MONITORING MORE IMPORTANT THAN EVER?

I f you’re responsible for the cold storage of your kitchen’s inventory, you know how important it is to maintain proper temperature. You take precautions to manage temperature, but what happens when no one sees the threat coming, and it hits at the worst possible time? You’re probably doing more with less, especially now with the staff shortages that many are facing. While you’re short-staffed, the last thing you need is an emergency. Diverting staff to manage a refrigeration breakdown adds to your workload, generates loss and negatively impacts morale. The OneEvent® remote refrigeration monitoring system provides real-time oversight of temperature inside chilled storage empowering staff with real-time alerts when the temperature rises or falls beyond pre- set thresholds. Door monitoring allows you to know when inventory is accessed and assures that doors are closed properly. The remote monitoring system typically communicates to the Internet via cellular network or WiFi. Data is then transferred to the cloud for storage, retrieval and analysis. OneEvent’s exclusive Thermo Heartbeat™ alerts you, in advance, when a unit needs adjustment or service, thus preventing costly breakdowns and excursions before they occur! OneEvent provides automated daily temperature reports and monitors cooler and freezer performance as well as door activations and door open times. With intuitive windows display data, the systems can be customized to provide seamless data exports. Another benefit is eliminating the laborious (and error prone) task of manually taking temperature readings.

Initially, the implementation of smart technology was considered an added benefit to help staff better understand and manage their responsibilities. These benefits, in turn, safeguard refrigerated inventory more efficiently and effectively. But now, it’s undeniable that these technologies are becoming a critical part of day-to-day operations and are necessary to assure vital inventory is protected while effectively managing staffing resources. For a FREE no obligation site-survey, quote or more information, visit OneEventTech.com. n

QUALITY IS IN THE DETAILS It’s the little things that keep your restaurant running smoothly. At Pro-Plus, our team will work to keep your kitchen running at peak efficiency and fully compliant with sanitation and OSHA standards and codes. Our technicians will take every step necessary when it comes to caring for your kitchen.

Give the Pro-Plus team a call for your Kitchen Equipment Repair, Maintenance and Inspection Services.

40 YEARS OF COMMERCIAL KITCHEN REPAIR & MAINTENANCE

Free No-Obligation Consultation 866-773-7717 • ProPlusNY.com

RISING STAR SHFM

CONTENT TO COME

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SHFM DISPLAY AD THEIR UPCOMING EVENT

risus tincidunt. Sed luctus quam vitae euismod tempus. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia curae; Nunc facilisis eros viverra facilisis ultrices. Curabitur vitae efficitur tortor. Duis bibendum viverra nulla in tincidunt. Maecenas id accumsan justo. Nulla placerat tristique commodo. Pellentesque in purus sagittis, posuere libero convallis, tincidunt velit. Vestibulum pulvinar scelerisque nisi eu pulvinar. Nullam lorem nisl, consequat in accumsan ut, porta non est. Nam sit amet felis sapien. Suspendisse quis sodales risus, ac ullamcorper lorem. Nulla semper tortor et nulla sodales rhoncus. Curabitur et mi placerat, hendrerit libero eu, egestas enim. Donec nisi orci, consequat id leo et, consequat blandit libero. In eu elit augue. Praesent lobortis enim est, et consectetur nulla vehicula sit amet. Aenean dapibus laoreet consectetur. Donec justo diam, semper accumsan massa quis, sollicitudin lacinia purus. Curabitur tincidunt eleifend nisl, ut tincidunt erat rutrum eu. Sed commodo tellus ut ligula pellentesque ornare. Fusce non pharetra diam. Sed maximus et ex non dictum. Nulla sed massa dignissim, feugiat tellus ut, pretium mauris. Suspendisse potenti. Sed egestas felis sit amet purus suscipit porta. In ac nisi augue. n

WHOS’S WHO GLADYS

INTERVIEW TO COME

A Refreshed Approach to the Dining Experience

The 365Dining Platform

Flexible, modern, and intuitive solutions to help you deliver a new level of client satisfaction.

• ReadyFlex POS technology that can transition between self-service and cashier modes • Order management system to connect front and back-of-house operations • Self-service kiosks • Mobile ordering & loyalty via 365Pay App • Integrated food lockers • Catering & hospitality management

Revolutionize your dining business The 365Dining platform integrates multiple elements through a single back-end management system with the goal of creating a profitable operation that delivers high on client satisfaction.

Learn more about how the 365Dining platform can help grow your business at NRA Booth #4860, or contact us at sales@365smartshop.com to learn more.

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