January 2022 Edition

JANUARY 2022

VOLUME 2 x ISSUE 1

CELEBRATING PROSPERITY

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

Who Who’s COMING SOON

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

Feel like the food industry is upside down? We’re here for you. Learn how we can help.

LET’S FIGURE THIS OUT TOGETHER

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BURGER MADE FROM PLANTS

MEAT ON A MISSION People love meat. After all, it’s delicious and they want to keep eating it. But they also love the planet, and are looking for a better way to enjoy their favorite foods. So we made our cult-classic Impossible™ Burger. It’s a 1:1 substitute for ground beef in any dish, but has 40% less fat 1 , 0mg cholesterol (6g saturated fat per serving) and is way better for the planet. ANY WAY YOU WANT IT Spiced, sauced, braised, grilled, you name it — if you know how to cook ground beef, you know how to cook Impossible Burger. REQUEST A FREE SAMPLE! Visit: ImpossibleFoods.com/SellImpossible

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1. USDA 80/20 ground beef contains 23g total fat per 4oz serving Impossible Burger contains 13g total fat per 4 oz serving.

SunButter ® is packed with oven-roasted sunflower seeds, slow-churned and bursting with flavor & nutrition.

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ON THE INSIDE 12

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

Find Your American Dream in the Hospitality Industry Robots Will For Sure Take Over More “Human” Jobs in 2022

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

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

Martin Daniels Eleni Finkelstein Linchi Kwok

Cole Mckisson Kim Bunn-Minsky Carol Terracciano

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

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Food Banks Save Lives But Need Our Support

HANYC Annual Meeting and Cocktail Reception

AHF-NY Kicks Off New Year With New Leadership

30 HONORING GERALD MOLLOY

34 SHFM NATIONAL

CONFERENCE RETURNS

Victoria Vega Brings 30 Years of Experience to Compass Community Living

Haute Cuisine Comes to Senior Living

46 FIRST: KIMBERLY BROCK BROWN ELECTED PRESIDENT OF THE AMERICAN CULINARY FEDERATION

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Inspiring the Next Generation of Top Chefs

Time To Certify

58 SUSTAINABLE FOOD PACKAGING

ALTERNATIVES TO PLASTIC AND STYROFOAM

Collette’s Amazing Cookie

78 80 82 72

Stronger, Smarter, Better! The New Vito VL Frying Oil Filter

Service Directory

Employment Opportunities

Upcoming Events

“A” Series Upright and “SS” Series Submersible Glass Washers ■ Heavy-duty stainless construction and bronze bearings deliver outstanding performance and reliability ■ Saves money…Low purchase cost, low operating and no maintenance cost, less water and chemical usage ■ More profit…Properly cleaned glassware results in better quality draught beer, often yielding many extra glasses per keg and thousands per year in profit ■ A really clean glass makes cocktails and even soda taste fresher with more fizz, and wine lovers experience the true color, aroma and taste of fine wines LoSUDS Detergent ■ Made only by Bar Maid. There really is no other detergent like it. But we didn’t stop there. Bar Maid offers a line of brushes to clean virtually any glassware sizeand shape. Usewithour concentrated, grease-cutting, clean-rinsingLoSUDSDetergent, SANI-MAID Disinfectant, Sanitizer and Deodorant Tablets, and Sanitizer Test Strips for the ultimate in glassware sanitation and you have the Bar Maid Glass Washing System. With a love for spotless, brilliant glassware and recognizing how important customer confidence in truly clean glassware is in the hospitality setting, Bar Maid also offers two Commercial Glass Polishers to gently polish and dry wine glasses, champagne flutes and other glassware inside and out, simultaneously in seconds. Improve efficiency, safety, sanitation, and reduce costs with Bar Maid products for sparkling clean glassware. SPARKLING CLEAN GLASSWARE IS OUR BUSINESS More than 60 years ago, Bar Maid Corporation launched the first 5-brush Electric Glass Washing Machine as the “World’s Most Efficient Glass Washer.” Easily removing tough lipstick and fruit pulp, Bar Maid Electric Glass Washers quickly became the professional bartender’s choice for durability, efficiency and size small enough to fit in almost any bar sink, and remain the #1 choice of bartenders today.

■ Cuts grease and oils, leaving glassware spotless ■ Excellent in all types of water and easy on hands ■ Save money – use only one ounce for three gallons of water

SANI-MAID Disinfectant, Sanitizer and Deodorant Tablets ■ For use as a General Disinfectant, Non-Food or Food Contact Sanitizer, and for General Deodorizing ■ 200 tablets per bottle…use 1 tablet per gallon for 200 ppm or 2 tablets for 400 ppm concentration ■ No chlorine taste or odor ■ Dissolves instantly in warm or cold water ■ Does not harm any surface not harmed by water Sanitizer Test Strips ■ Convenient dispenser stops wet fingers from damaging unused strips ■ Approximately 100 per dispenser ■ 12 dispensers per display box Commercial Glass Polishers ■ Gently polish and dry damp glassware inside and out, simultaneously in seconds ■ Virtually eliminate glass breakage... reduce glassware costs and hand injuries & claims ■ More sanitary than hand polishing... lower potential for contamination ■ Washable polishing heads... replacement heads and champagne flute head available ■ 4 to 5 times faster than hand polishing... fast ROI SIGNIFICANTLY REDUCE GLASS POLISHING LABOR WITH THE GP-100

The GP-100 Glass Polisher is suited for high volume glassware polishing by hotels, event venues, restaurants, caterers and glassware rental companies. Polish up to 350 glasses per hour. Five polishing heads, lightweight with built-in handles for ease of portability. Specified by major restaurant chains and used by restaurants, hotels and casinos worldwide. POLISH ON DEMAND WITH THE GP-3 MINI With 3 polishing heads, the GP-3 Mini Glass Polisher has a significantly smaller footprint and lighter weight than the popular GP-100 model. Its space-saving design makes it the perfect size for use in hotel and restaurant bars, wine bars, wine tasting rooms or other “bar top”applications where space is a premium or portability a must. Polish up to 290 glasses per hour. Patent Pending.

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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 United 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. Hospitality

undocumented immigrant workers—the most out of all industries in the state. MID-LEVEL MANAGEMENT JOBS Many hospitality businesses embrace the promote- from-within philosophy for talent management. For example, 80 percent of Chipotle’s leaders began

their careers as crew members at one of the restaurant chain’s locations (Chipotle, n.d.). A typical restaurant manager at Chipotle earns about $80,000 a year. It is very common to see hardworking associates make their way up in the hospitality industry. EXECUTIVE POSITIONS Many hospitality workers also moved up to the C-suite. Two prominent examples are Jim Bitticks and Alan Fuerstman. Bitticks started in the restaurant industry in his teens as a busboy and was recently named Dave’s Hot Chicken’s COO and President (Jennings,

jobs are not easy, but rewards will come to those who work hard. Most of all, the 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 presenting various career options, from helpers in the kitchen, servers, food stand workers, and office clerks to many positions in-between. Most entry- level jobs do not even require formal

“ 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

2021). Fuerstman is the Founder and CEO of Montage International, a luxury hotel chain worth about $3 billion in 2019. He 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 may also get promoted faster if they are willing to help a business going through a crisis. Now is truly the time to get into the hospitality industry if one still believes in the American dream. n

education or previous work experience. Moreover, because many hospitality businesses open for long hours, some of which operate 24/7, people can choose to work part-time only when their schedule allows. The hospitality industry provides terrific career opportunities for less-skilled workers or even new immigrants who may not speak English. According to the Center for Migration Studies of New York (2020), immigrants comprise 31 percent of the state’s workforce. When it comes to the industries hiring the highest number of naturalized citizens in New York state, the restaurant industry comes in third place, with 88,600. Plus, the restaurant industry employs 74,700

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 an 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 guest room, making service requests, to checking out. COMPANIES FOUND SOLUTIONS THROUGH AUTOMATIC SERVICES BY: LINCHI KWOK, PH.D.

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

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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National and leading manufacturers’ agents, BSE, is pleased to introduce the newest member of the team, MEL, the Mobile Equipment Lab. BSE knows you’re busy, so they decided to bring the equipment right to your door. This offers you a chance to give it a thorough, hands-on test in a convenient and fast way. For more information about MEL, and BSE, call 516. 694. 0300 or visit bsereps.com. n

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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. Hospitality News Magazine 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

businesses. TASK purchases food products to ensure a balanced meal, but the amount spent is only one third of the total cost of product needed for 8,000 meals a week. “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 one great future potential 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 New York 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 for TASK’s meals come from a variety of sources: donations from local grocery stores and nonconventional food stores; Mercer Street Friends Food Bank, which distributes federal USDA products; and individuals and local

FOOD BANKS SAVE LIVES BUT NEED OUR SUPPORT

E xtended federal 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). BY: LINCHI KWOK, PH.D. 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 their health. CONCERNS ABOUT RISING FOOD AND TRANSPORTATION COSTS 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, FBNYC 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. Many people suggested it was their first time turning to food banks for help. 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

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

GIVING FOOD SERVICE PROFESSIONALS THE TOOLS THEY NEED TO SUCCEED

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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 otel Association of New York City (HANYC) is a trade organization that has recorded hotel and hospitality data from as far back as the late 1800s. The association’s primary purpose is providing its clients, associates and members with the highest standard of services and best available resources. The organization is supported by compatible industry professionals and investors. Due to the dedicated efforts of past presidents and associates, as well as current President and Chief Executive Officer, Vijay Dandapani, today’s HANYC is an internationally recognized leader in New York City’s $5 billion tourism industry. Hospitality News joined in celebrating this success as sponsored guests at the annual meeting and holiday party. Many industry leaders and supporters were in attendance. The event kicked off with an informative BY: MARTIN DANIELS

meeting, introducing an illustrious panel that delivered fact-finding information for before, during and after pandemic projections. The hotel industry was able to quickly get back on track with tourism, representing “300 of the finest hotels with over 80,000 rooms and approximately 50,000 employees.” The industry is also in front of the curve of the presence of digital coin maintenance. Immediately following the presentation, attendees joined together at the cocktail reception to mingle and network. n During the presentation the following sponsors were acknowledged:

n BMS Building Maintenance Services n EPIC Insurance Brookers & Consultants

n Trak-n-Protect n Canteen Coffee n Hospitality News Magazine

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AHF-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, Leslie Rosen, Director of Nutrition Services at JASA. 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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HONORING GER ACF RENAMES COMPETITION FOR PRESTIGEOUS 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 largest competitions. This particular event was special because it honored and memorialized one of the organizations icons, Gerald Molloy, who recently passed away. His lovely wife was in attendance. The competition, now renamed the Gerald Molloy Memorial Challenge, kicked off at 7:00am in Monroe College’s impressive state-of-the-art commercial kitchen, which has four cooking stations. The first two stations manned with student competitors began, commanded by their resident judges. Thirty minutes later, the second two stations manned with professional 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 four plates. One displayed for all to admire, while the other three were taken into the judge’s chambers to be tasted, critiqued and scored. Note: the challenge was not chef verses chef and the presentations were judged on the high standards, techniques and qualities of fine dining cuisine. Each

sauce had to have a smooth nappe consistency, along with allure and flavor. Plate presentations had height requirements and were judged on characteristics such as plate colors and cleanliness, and of course proper seasoning and tastefulness were major judging points. The competitors received 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 the one at 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 Molloy. n

RALD MOLL0Y

THE ILLUSTRIOUS CHEF JUDGES PRESENT WERE: n Chef Frank Costantino Dean for the School of Hospitality Management and the Culinary Institute of New York 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 Jake Costantino n Chef Kylie Donovan n Chef Patrick Wilson STUDENT COMPETITORS: n Jeanny Adames n Emily Caraballo 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

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SOCIETY FOR HOSPITALITY AND FOODSERVICE MANAGEMENT’S “A CATALYST FOR WORKPLACE EVOLUTION” WAS A MAJOR SUCCESS SHFM NATIONAL CONFER

I n early December 2021, 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, FL., kicked off the event with a homecoming banquet featuring a Southern comfort food menu prepared by the host corporations. The event continued the following day with keynote speaker, Clint Pulver, who shared his childhood experiences, involvement 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 with the latest innovations in the foodservice industry. Attendees networked around the room and learned about new methods and modern techniques they can bring back home with them to their workplaces. Afterwards, attendees gathered for a three-person panel discussion about how the COVID-19 pandemic

has permanently impacted the foodservice industry, including the resulting changes and challenges foodservice professionals now face every day in the workplace. The panel also highlighted three significant factors influencing how businesses can manage effectively: culture, cultural fluency and mentorship. Following the panel, convention leaders lightened up the day by bringing back their version of the popular book and movie series, “The Hunger Games.” This charitable event included four games to test the skills and abilities to be a team player. The session raised $30,000 for Gracie’s Kitchen, a volunteer organization working to provide meals to those in need. Day two ended with an award presentation to confirm Rob Gebhardt as the new 2022 SHFM president. The final day of the seminar began with, “Myths of Sustainability,” a discussion highlighting ways businesses can be more sustainable. 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

VICTORIA VEGA BRINGS 30 YEARS OF EXPERIENCE TO COMPASS COMMUNITY LIVING

A s Senior Vice President of Operations, Victoria Vega brings over 30 years of contract foodservice leadership to her role on Compass Community Living’s executive team.

Total Foodservice Magazine and is a founding member of CHIEF Boston, a private network designed to elevate women in executive leadership and keep them there.

In the past few years, Victoria has brought her expertise to senior living and looks forward to making impactful change in this fastest growing contract dining market. A frequent guest on industry webinars, she actively speaks about enhancing resident engagement for Leading Age, Plante Moran Retirement Dynamics and the United Methodist Association of Aging. In 2020 she became a Commissioner for the LeadingAge Center for Aging

With a commitment to create differentiated, customer-focused resident dining experiences across the continuum of care, Vega’s expanding responsibilities center on serving elder communities with innovative culinary programming and exceptional hospitality. She is well-known as an inclusionary operations leader, strategic architect of high performing teams, and passionate speaker. In 2020, she was awarded with the highest hospitality industry honor as recipient of the International Foodservice

Services Technologies to expedite the development and adoption of emerging technologies to help older adults maximize the aging experience. A graduate of the Isenberg Business School at UMass Amherst, she currently supports the Hospitality Tourism Management Department on the Leadership Board and sits on the Executive Committee. She has addressed hundreds of undergraduates and faculty as the Keynote Speaker for Women of Isenberg Conference and was involved with the Women for UMass Steering Committee. Receiving the Stephen Elmont Lifetime Achievement Award is the highlight of her academic legacy. n

Manufacturers Association (IFMA) Silver Plate for Business & Industry Foodservice Management for her outstanding contributions to the advancement of the foodservice industry. A past president of the Society for Hospitality & Foodservice Management, she launched the SHFM Diversity & Inclusion Council and currently co-chairs this critical initiative. Victoria was honored with the Richard Ysmael Distinguished Service Award for her dedication to workplace hospitality, the SHFM President’s Award and receivedanhonoraryDoctorateof Foodservice fromNorth American Association of Food Equipment Manufacturers (NAFEM). She has also been named as one of the 50Most Influential Women in Hospitality annually since 2015 by

Who Who’s Hospitality News recognizes the many individuals who contribute innovation and expertise to the hospitality industry. We will feature these cutting edge industry leaders in a monthly “Who’s Who” beginning next month. If you know anyone deserving to be featured, please let us know.

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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 Dominican Village in Amityville, NY took a vastly different approach when they hired Richard A. Catapano, Jr., CEC, as their chef. “My goal is to transcend the notion of senior living for 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 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 Dominican Village.

“I am certified by the American Culinary Federation as an Executive Chef as well,” he said. His tireless work and his care for the craft earned Chef Richard a nomination for Chef Professional of the Year in 2019 by his colleagues at the American Culinary Federation of Long Island. Chef Richard started his career in fine dining, working in top restaurants and hotels throughout Long Island and NewYork City, includes TheGardenCityHotel, Pine Island Grill at The Crescent Beach Club, Rihga Royal Hotel, and Layla. He then worked as a sous chef at Memorial Sloan Kettering Cancer Center in New York City. Chef Richard also operated his own business, opening Catapano’s Italian Gourmet Market in Bethpage, NY. “We sold gourmet Italian foods and fresh meats and worked a lot of catering. it was very rewarding,” said the chef. Upon selling the market, Chef Richard got into senior living. After a stint as food service director at The Bristal Assisted Living in Massapequa, NY, Chef Richard

“I am always interacting with the residents. Getting their feedback is as important to me as the food quality. 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 chefs who chose to work in the senior living industry because of the great work- life balance it offers. As 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 from New York City College of Technology with a bachelor’s degree in Hospitality

Management. In addition to preparing meals at Dominican Village, Chef Richard is attending St. Joseph’s College for his Masters of Business Administration.

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