August 2024

AUGUST 2024 VOLUME 4 ISSUE 6

Page 12

Chef Rene MASTER SERGEANT

Baltimore Harbor, MD

MARQUIS On Military Foodservice’s Evolution

RUSH

Page 52

Upcoming Conferences:

TABLE OF

Master Sergeant -- Changes in Military Foodservice

Publisher's Note 06

Chef Tim Recher 09 Executive Chef | Frenchman's Creek Beach and Country Club Why Buy RC 08 Premium Ingredients and Unmatched Freshness —Discover RC Fine Foods. Go Cry In The Walk-In Podcast 12 Visit the channel on YouTube: @gocryinthewalkin6145

“Eastern Fisheries Executive Team Achieves Leadership Certification Story” UPCOMING EDITION

13 Chef Andre Rush A Veteran At His Core

Making Plants the Star of Meals: Reasons Why and Ways to Achieve It The Most Advanced Self- Cooking Machine in the World The American Academy of Chefs' Culinary Scholarships Opportunities

Tips to Become More Sustainable

This Is Not the Restaurant Business I Grew Up In Finding Temporary Leadership-Level Staff

Baking Coach 35 From Kitchen Trials to Community Triumphs: The Journey from a Baking Enthusiast to Entrepreneur

Every bite tells a story. Discover Epicurean Pantry, where we meticulously source and select Greece's finest black garlic products alongside a diverse array of specialty foods from around the world.

SEPTEMBER 11 – 12, 2024 @ JAVITS CENTER, NYC

CONTENTS

To Self Operate Or Become An Employee in Healthcare Why the Hospitality Industry Is One of the Best Places to Make Your Career Becoming a Contender in the ACF Arena

Sipping on Spice 56 Savoring the Spicy Side of Wine

Northwell's Michelin-starred Chefs are Bringing Restaurant Quality Food to the Menu

Joining a Trade Association 59

Why You Should Become a Chef Discover the Magic of Black Garlic

CHRIS TANNER ACF EXECUTIVE DIRECTOR

The man behind the scenes as referenced by so many for instrumentally helping make this year's ACF Conference one of the best ever.

DUPREE BRASWELL, EXECUTIVE CHEF Read about his extraordinary career in foodservice an upcoming edition. Also catch him soon on the GO CRY IN THE WALK-IN PODCAST

HOW HAS FOODSERVICE CHANGED OVER THE YEARS IN THE MILITARY

Late 20th Century Foodservice in the military has evolved significantly over the years, driven by changes in technology, dietary needs, and logistical considerations. Here’s a broad overview of how it has changed: Early Years

World Wars I & II: Military foodservice during these periods was often basic and focused on providing high-calorie, non-perishable meals. Soldiers typically ate canned goods, hardtack, and other long-lasting provisions. Meals were prepared in large quantities and often lacked variety.

MREs (Meals Ready-to-Eat): Introduced in the 1980s, MREs represented a significant advancement. These self-contained, individual meals include a variety of components and are designed for a long shelf life. They feature heating elements and are relatively easy to prepare in the field. Over time, MREs have been refined to include more variety and better nutritional value.

Post-War Era

K-rations and C-rations: In the mid-20th century, the U.S. military introduced K-rations and C- rations. K-rations were designed for short-term use and included a variety of components like meat, biscuits, and chocolate. C-rations, used more extensively, were canned and included main courses, vegetables, and a dessert. These rations were improved over time, but they still had limitations in taste and nutritional balance.

Chef Rene Marquis, with many claims to fame in the foodservice industry along with service as a Master Sergeant in the U.S. Army, shares his perspective on how the military changes over the years.

HOSPITALITY NEWS thanks Rene for his years of service.

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Nutritional Focus: There has been a growing emphasis on nutrition and dietary needs. Modern military foodservice incorporates more balanced meals that address specific dietary needs and preferences, including vegetarian, vegan, and gluten-free options. 21st Century Fresh and Field-Prepared Meals: In addition to MREs, there's been an increased focus on providing fresh meals when possible. Military dining facilities now offer a variety of foods, including fresh produce and more diverse menu options. Technological Advancements: Advances in food technology have led to improvements in food preservation, packaging, and preparation. Innovations like freeze-drying and advanced heating technologies have improved the quality and convenience of field meals.

Sustainability: There is a growing focus on sustainability in military foodservice. This includes efforts to reduce food waste, use eco-friendly packaging, and incorporate sustainable food sources. Contemporary Trends Enhanced Taste and Quality: Modern MREs and military meals focus on improving taste and quality, with more sophisticated preparation techniques and a wider range of flavors. Health and Wellness: There is a greater emphasis on health and wellness, with meals designed to support the physical demands of military personnel. This includes higher protein content, balanced macronutrients, and reduced sodium and preservatives. Overall, military foodservice has come a long way from its early days, evolving to meet the needs of service members more effectively and with greater consideration for their health and well-being.

HOSPITALITY NEWS AUGUST | Page 05

Letter from the Publisher It’s hard to believe the summer has come to a close. I hope you all enjoyed it.

You will notice in this edition of Hospitality News a focus on some fantastic chefs from the American Culinary Federation (ACF). That conference this summer shined a bright light on the vast talent this organization has. I also want to extend my appreciation to all our loyal subscribers and avid industry supporters. May you always find what you’re looking for in the pages of Hospitality News. And if you ever have any suggestions of stories, please let us know. Eddie Daniels

PUBLISHER EDDIE DANIELS

EDITOR-IN-CHIEF ALEXANDRA ZENDRIAN EXECUTIVE ASSISTANT CAREN FRANKLIN ACCOUNT EXECUTIVES CAROL TERRACCIANO MARTIN DANIELS PODCAST HOST CHRIS PALMER GO CRY IN THE WALK IN CONTRIBUTING WRITERS JEANINE BANKS VERONICA MCLYMONT LINCHI KWOCK CHEF COCO

GRAPHIC DESIGNER ANABEL MARTINEZ

SOCIAL MEDIA GABRIELA MOURA

245 NEWTOWN ROAD PLAINVIEW NY 11803 516.376.6862

info@hospitalitynewsny.com www.hospitalitynewsny.com

HOSPITALITY NEWS AUGUST | Page 07

Why Buy RC?

Superior Product Quality

RC Fine Foods custom formulates from the finest, freshest ingredients. Each product is made in our SQF-certified, USDA-inspected facility under our exacting quality standards. Open code dating verifies freshness. RC manufactures our own products and ships directly to our customers anywhere with a one case minimum order. RC maintains an inventory level to ensure product availability and freshness. RC sells through a direct sales group who are experts on our product line. RC’s corporate chef offers culinary ideas and applications from the most classic to the most creative. Our product catalog and exciting recipe ideas are available on our website. RC products are formulated to provide the best quality and consistency for the price. Our focus is to maximize the flavor and performance of the product for any application. RC is a family-owned and managed company in business since 1972. RC is certified as a Women’s Business Enterprise (WBE), and we support many culinary and foodservice organizations either nationally, regionally or at the chapter level throughout the year.

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RC Fine Foods 1.800.526.3953 For more information, contact:

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Tim

Tim Recher, CEC, AAC, MWMCS, CWX, is the Executive Chef of Frenchman’s Creek Beach and Country Club (Palm Beach Gardens, Florida). Before this post, he was the Director of Culinary Operations at Quail West Golf and Country Club (Naples, Fl.orida). CEC, AAC, MWMCS, CWX Executive Chef | Frenchman's Creek Beach and Country Club In total, Recher has over 30 years of experience in all aspects of food & beverage operations, from casual dining to high-end fine dining. He was a 2020 U.S. National Culinary Olympic Team Member and has also won over 40 medals in culinary competitions, including 16 gold medals. Recher Beyond his culinary prowess, Recher is dedicated to community outreach, mentoring aspiring culinary students and shaping the next generation of American chefs. With a Presidential Medal from the American Culinary Federation and the prestigious Chef Professionalism Award

to his name, Recher inspires and elevates the culinary world while pursuing his ultimate goal of achieving the rank of Certified Master Chef.

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CHRIS TANNER ACF EXECUTIVE DIRECTOR

The man behind the scenes as referenced by so many for instrumentally making this year’s ACF Convention one of the best ever. COMPLETE STORY IN AN UPCOMING EDITION

HOSPITALITY NEWS AUGUST | Page 11

Catch spontaneous conversation between Chef Cholo and industry leaders and newsmakers. Powered by HOSPITALITY NEWS’ In studio and remote production

UPCOMING PODCAST GUESTS

Andre Rush

Rene Marquis

Chris Tanner

Martin Yan

Leisa Bryant

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HOSPITALITY NEWS AUGUST | Page 13

The Most Advanced Self-Cooking

Machine in the World

RoboSousChef brings the future of cooking into the present with its revolutionary, self-cooking machine, exclusively available in the United Stated under the brand name Soyea USA. With nearly 25 years of expertise in home appliances, Soyea USA’s RoboSousChef is an innovative solution designed to elevate chefs’ and cooks’ culinary experience to new heights. The company’s goal is to transform the way people approach cooking by providing a cutting- edge, automated solution that seamlessly integrates technology and gourmet craftsmanship. The Vision RoboSousChef embodies the essence of precision, convenience, and sophistication making it the perfect companion for culinary enthusiasts and busy households alike. Gourmet meals are expertly crafted with just a touch; RoboSousChef takes the complexity out of cooking, allowing you to enjoy delicious, restaurant-quality dishes in the comfort of your home. Innovation at Your Fingertips Its self-cooking machine is equipped with state- of-the-art features that guarantee a hassle-free and enjoyable cooking experience. Each product series is designed to cater to a variety of culinary needs. An Unmatched Product Series

Whether you’re a seasoned chef or a novice in the kitchen, RoboSousChef offers versatility and efficiency that make it an indispensable addition to any modern household.

The Soyea USA Brand

As a brand under the umbrella of Soyea USA, RoboSousChef inherits the legacy of a home appliances manufacturer with a proven track record of excellence. Soyea USA’s nearly quarter century of industry experience and commitment to relentless innovation serve as the foundation for RoboSousChef’s mission to redefine your kitchen experience.

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Food Styling by Janine Kalesis www.janinestyles.com Photo Credit: Felicia Perretti.

HOSPITALITY NEWS AUGUST | Page 17

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Making Plants the Star of Meals:

Reasons Why and Ways to Achieve It

By Lianna Levine Reisner

their health-conscious family struggled to find food on the cafe menu that met their needs. Among the “daily deli” options were an Italian wrap with pepperoni and salami, a sliced turkey breast sandwich with thousand island dressing, and a grilled chicken sandwich with bacon, mayo, and provolone cheese. Most days of the week the cafe offered either a soup or a side, yet only one entree served on Tuesdays that fit what they were looking for — a fully plant-based option. hen Vivian accompanied her mother to a procedure at the neighborhood hospital, W At healthcare facilities around the region, new chef-curated menus feature fresher, scratch- cooked, and culturally-diverse options as the field of food service becomes more creative and inclusive. Yet there’s still a gap between what’s on the menu and what we know will truly promote health: an abundance of whole plant foods. Why are plants becoming all the rage? Here are some top reasons: 1. Plant foods offer the perfect package of nutrients, water, and fiber that our bodies are designed to assimilate and digest. Fiber is only found in plants, helping to keep us regular while reducing our risk of many cancers and flushing out excess hormones and toxins. Plants are the original source of folate, calcium, magnesium, antioxidants, and countless other compounds that promote health and keep us in balance. No single nutrient is a magic pill — it’s the whole food that nourishes us while fighting disease. 2. People who eat whole food, plant-rich diets are healing from our most widespread chronic diseases. An apple a day used to keep the doctor away, but that was in a bygone society where people were eating far less meat

and processed foods. Today, most people know that eating more fruits and vegetables will help to prevent chronic disease. But the farther we go toward a plant- sourced diet, the more likely we’ll be to both prevent and even reverse conditions that are so often considered irreversible. 3. Plant-powered cuisine opens up a world of adventure. Setting aside animal foods may sound daunting, but the growing number of people embracing plant-based diets enjoy many more varieties of foods than the average person. Eating a diverse array of plants ensures that we get all the essential nutrients we need while feeding (via fiber) the trillions of microorganisms in the gut microbiome that mediate health and disease. But often the biggest barrier to change is not knowing how to make whole plant foods the star of our plates. Let’s dig into the most important things food service professionals can consider to put health back on the menu. Rethink Deli Meats and Bacon Processed meat is a carcinogen on par with tobacco and asbestos. You heard that right. Pepperoni, bacon, hot dogs, pastrami, ham, and even sliced turkey are known to cause cancer. What’s more, they’re a major source of sodium in the HOSPITALITY NEWS AUGUST | Page 19

Downplay Dairy & Eggs Well-meaning meatless menus often include dishes laden with dairy and eggs, especially at breakfast. These animal-based byproducts are missing fiber, and they contain naturally-occuring hormones and high amounts of fat designed to grow baby animals. Cheeses are filled with saturated fat and salt, while eggs promote heart disease and inflammation. We have been conditioned to think that milk does a body good and fights against osteoporosis, but decades of research doesn’t back that up. → Offer an oatmeal bar, chickpea flour omelets, tofu scrambles, or green smoothies. Learn to Love Whole Grains While our palates may be used to white flour bagels, croissants, pastas, and pizzas, it doesn’t take long to love whole grain varieties. Make the simplest swaps from white flour to whole wheat, white rice to brown rice, and the underappreciated gluten-free whole grains like sorghum, millet, and teff. And before you run to make the switch to vegan meat and dairy alternatives on the market, take note that these are generally highly processed foods. Look for whole food options like nut-based rather than oil- based cheeses and whole-food veggie patties over those made with “protein isolates” — and pay close attention to the sodium and fat content. We can do better and save money with whole plant foods. In New York City, the public healthcare system has shifted to in-patient plant-based meals as the default option because of the profound health benefits of plant-powered meals. You, too, can help the people you serve make the easy choice to eat well and heal. Food can be a delicious tool to put us on the path to vibrant living. After dramatically reducing the symptoms of endometriosis with a whole food, plant-powered diet, Lianna Levine Reisner, MSOD, is building a multicultural movement for health as President and Network Director of Plant Powered Metro New York (PPMNY), an organization she co-founded in 2019. PPMNY promotes community health and reduces the burden of chronic disease through nutrition education and empowerment. Learn more at https://www.plantpoweredmetrony.org/ and join their 21-Day Plant Powered Jumpstart to experience the power of plants firsthand.

diet — and on average Americans take in nearly double the amount of sodium that they need. → Swap these common sandwich foods with chickpea “tuna”, marinated tempeh cakes, or bean-filled wraps.

Baked, Not Fried

Crispy chicken, fried plantains, and onion rings are an ever-present part of American food culture. Frying creates highly-inflammatory compounds that can also promote cancer. Instead of deep frying falafels, reformulate recipes for baking. And no need to douse grilled vegetables or saute onions in oil, either. Oil is the most calorie dense ingredient in the food system. We can cut calories, save waistlines, and reduce time cleaning up grease with an oil-free or low-oil approach. → Saute veggies dry or with a small amount of low-sodium broth to caramelize the sugars.

Missing In Action: Beans

On the hospital cafe menu offered to Vivian’s family, only two dishes served during the week had any form of legumes: a minestrone (typically containing white beans) and a quinoa bowl topped by chickpeas. Yet beans come in all shapes, sizes, and rich flavors and are the heroes of many dishes from cultures around the world. They’re rich in fiber and healthy proteins, and they are known as a longevity food, eaten daily by communities that live long and prosper. → Add dishes like sloppy lentils, bean chili, and green pea pesto.

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The American Academy of Chefs’ Culinary Scholarships Opportunities their way through the required classes for F Today, one of their options is studying the foodservice and hospitality industry. To be guided through their high school years by a teacher that has an education and background in this industry is an eye-opening experience. “Chef Instructors” open the eyes of students to the science of food – what happens when we apply heat to food using a hot fat such as oil or butter? What happens we add salt to food? or when we squeeze a lemon over pasta or a salad? The mind begins to think! It is then further opened to the endless possibilities of a career in a field that challenges the student to experiment while learning the science, mathematics, physics, and history, as well as understanding the management and business skills, required to work in food service and hospitality or own their own business. graduation, they are faced with decisions about which “elective” career and technical courses they would like to enroll in. or many students entering high school, thoughts of what their future will look like are not on the forefront of their mind. As our students make

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From their Chef Instructor, they learn the benefits of culinary competitions, both at the school, state and national level through organizations such as SkillsUSA, Family, Careers & Community Leaders (FCCLA) and the National Restaurant Association Education Foundation’s ProStart program. These organizations offer the student the ability to showcase their skills and their passion for food as well as hold leadership positions in their school chapter. Many students find food service opportunities through their church that enable them to assist with preparing food for community homeless shelters and fundraiser dinners, while meeting and working side-by-side with industry professionals. Now the passion for more education is ignited! But the question on the table is, “How do we pay for college?” This is where the American Culinary Federation Education Foundation (ACFEF) and the American Academy of Chefs (AAC) provides the financial support to assist in fulfilling student’s educational dreams. The Department of Education at the state levels has recognized the importance and value of supporting the hospitality industry and have mandated that high school culinary programs become a certified secondary program through the American Culinary Federation (ACF). Attending an American Culinary Federation (ACF) certified program gives the student the ability to complete a written and cooking practical and graduate from high school with their first ACF certification – Certified Fundamentals Cook.

Students have the support of the AAC as Chairman Chef Joe Aiello shares “My vision as Chairman of the AAC is promote and assist young culinary students to provide scholarships supporting in ways that will make it possible for them learn and develop their culinary knowledge and skills to achieve the highest possible level of professional excellence” and AAC Ambassador Chef Rico DiFronzo believes “Culinary Arts students can harness the power of the American Culinary Federation and the American Academy of Chefs by becoming members and taking advantage of all the educational and networking opportunities they have to offer. Being involved with professional Chefs whose mission is to educate and share their knowledge with students is the best way to take you career to the next level." We encourage all students, as they travel through their journey in the food service and hospitality industry, to be aware that the American Culinary Federation Education Foundation (ACFEF) with the support of the American Academy of Chefs (AAC) offers scholarships for Apprenticeship, Certificate and Post-Secondary Degree Programs. https://www.acfchefs.org/ACF/Education/Scholarship s/. Scholarship deadlines are April 30 and October 31 of each year. The American Academy of Chefs is the honor society of the American Culinary Federation. The Academy is seeking to partner and award scholarships to high school and college students who are seeking a career in field of Culinary Arts.

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Chef Joe Aiello, CEC, AAC, HOF , is a graduate of the Culinary Institute of America in Hyde Park, New York. He is a past-president and active member of the ACF Chicago Chefs Association. He is also a member of Les Amis d’Escoffier Society, Euro Toques Society, Order of the Golden Toque, Ordre des Canardier, The Honor Society of The Canadian Culinary Federation and Catering Executive Club of America. In 2019 he was inducted in the American Academy of Chefs Hall of Fame and the Honor Society of the American Culinary Federation. He currently serves as the Chair of the American Academy of Chefs. Chef Joe Aiello has served as Apropo Catering's President since 1989. The American Academy of Chefs has created several scholarship opportunities for students to apply. Through this program, they are providing financial assistance to high school students and college students who have demonstrated an interest and who are pursuing careers in Culinary Arts and or applying to compete in competitions with in the American Culinary Federation. Through the American Academy of Chefs Scholarship program, they can offer awards up to $5000 each semester to an undergraduate, graduate students as well as high school students who are participating in competitions for travel and equipment expenses. To find more information about this program, please refer to our website at www.acfchefs.org/ACF/Education/Scholarships About the Chairman & Ambassador

Chef Rico DiFronzo, CEC, CCA, WCMC, AAC, HBOT, currently serves as the Ambassador of the American Academy of Chefs. He is the Executive Chef of The Union Oyster House in Boston, a landmark restaurant opened in 1826 and is America’s oldest continuously operating restaurant. The Union Oyster House was named one of the top 50 “Most Legendary Restaurants in the World” by Taste Atlas; “North America’s Best Landmark Restaurant” by World Culinary Awards: “Achievement of Excellence Award” from the ACF, the “7th Best Seafood Restaurant in America” by the readers of USA Today and 10 Best, and one of the “10 Classic Restaurants in the World You Must Visit” by Forbes Magazine. He also serves as the ACF Epicurean Club of Boston Club’s Financial Secretary and is a past president. In addition, he was a culinary instructor at Boston University School of Hospitably Management for eleven years, a National Officer of the American Culinary Federation and is the past Chairman of the American Academy of Chefs. He also is a member of Les Amis d’Escoffier Society, Order of the Golden Toque, Ordre des Canardier, the Honor Society of The Canadian Culinary Federation, The World Master Chefs Society, and the Professional Associate of Italian Chefs.

Article by:

Chef Denise Baxter, CCE, AAC , a graduate of The Culinary Institute of America, and a 2023 inductee of the American Academy of Chefs Honor Society. In 2005 she developed and instructed the ACFEF Accredited Secondary Program at Mountain View High School, Stafford VA.

Since 2001, she has served on the National Technical and Education Committees for the SkillsUSA Culinary Arts contests, as well as judging state and national FCCLA and ProStart contests.

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By Alexandra Zendrian

The foodservice industry has steadily been incorporating sustainability into its practices, but some companies are still struggling with how to get started. We asked Jamil Bouchareb, CEO and Founder of Restaurantware, a leading restaurant supply manufacturer and e- commerce company serving foodservice professionals globally, to give us some advice on ways to begin this process.

Companies often tell us that high costs are a barrier to adopting sustainable practices, believing that using sustainable materials will raise expenses. Some fear the transition will be complex and disruptive, but our team works closely with operators to provide alternative suggestions and make it much more seamless than they originally anticipated. Additionally, the rising consumer demand for sustainability outweighs any of these concerns. In reality, sustainable practices lead to long-term savings, improved brand reputation, and stronger customer loyalty, making the shift not only viable but essential for future success. 2. What are some of the excuses you hear from companies about why they can't or won't make this change? 3. How should a business think about incorporating sustainability before they start investing in or planning on doing this? An easy place for business owners to start thinking about sustainability is by performing comprehensive waste audits and determining optimization initiatives. These will help identify key areas for improvement so the business can then understand how waste- conscious they currently are and where they will see the most impact once they do begin investing and planning.

Jamil Bouchareb, CEO and Founder of Restaurantware

Incorporating sustainable elements for foodservice businesses is more accessible than many think. Starting with a waste audit can identify key areas for improvement and quick wins. The low-hanging fruit is your disposable supplies, such as take-out containers, utensils, and drinkware. Start by transitioning these to recyclable or compostable options to reduce the amount of waste your establishment contributes to landfills. At Restaurantware, we offer a wide range of eco-friendly products and competitive shipping subscriptions to make this transition smooth and cost-effective. The advantages— lessening environmental impact, improved brand reputation, and increased customer loyalty— make it a worthwhile investment. 1. Overall, how easy or difficult is it for a foodservice business to incorporate sustainable elements?

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Firms should steer clear of overhauling their entire supply chain — it can be complex and disruptive. Avoid switching all packaging materials at once without testing their effectiveness and don’t aim for zero waste immediately; set realistic, incremental goals. Don’t forget to prioritize employee training and engagement — these are crucial for successful sustainability practices. Lastly, it’s important to create marketing campaigns or signage to educate and inform customers about the steps that you’re taking to be more sustainable. Communicating these details is critical to building awareness and strengthening your alignment with your clientele. 5. What are some things you would suggest a firm avoid doing at the outset because it's too difficult to tackle? continually add up and have a positive impact on consumer brand perception, given that 67% of restaurant consumers say that an establishment’s sustainable practices impact their patronage. Restaurantware offers a wide variety of eco- friendly packaging and products that can help restaurants, hotels, caterers, and other foodservice operators meet sustainability goals by reducing their plastic waste and encouraging sustainable habit adoption among customers. From takeout packaging to flatware, servingware and beyond – Restaurantware is constantly innovating new eco-friendly products to further meet the needs of their eco-conscious customer base and currently offers a robust product portfolio of over 10,000 SKUs to choose from. 6. How does Restaurantware help firms achieve their sustainability goals? 4. What are some of the easiest ways to bring sustainability into a foodservice business? Improving sustainability can start with simple steps like changing your take-out containers from plastic to an eco-friendly alternative material, such as paper or bagasse, or educating your employees on proper food waste reduction strategies when it comes to food preparation. While these may not seem impactful at first, it is important to remember that these efforts

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Part One: The Early Days

This is Not the Restaurant Business I Grew Up In

By Paul G Fetscher CCIM CRX CLS, President Great American Brokerage

Like many other American teenagers, my first paycheck job was at a hamburger stand. That was just two years after Ray Kroc had purchased the development rights from Mac & Dick McDonald. Burgers were 15 cents, a shake 20 cents and just 12 cents for great fries. All in all, a great lunch for 47 cents. All transactions were cash. I used to get tips when I worked at the window. I cut my teeth working for Carroll’s Hamburgers. It was a 1,168 square-foot building with a basement. That’s where I had to go to get the 50-pound bags of potatoes. I carried them upstairs, peeled them, cut out the eyes, sliced them into a sink filled with water. Then I got up to my elbows stirring them up to rinse off excess starch. Cooking them was a two- step process. First, they were par cooked for about three minutes. Those par cooked potatoes needed about another two minutes to finish them off to a golden brown. Our competition wasn’t McDonalds since there weren’t any in New York. Instead, it was Wetsons, Burger Chef and the newly opened All American Burger.

I went to college and majored in civil engineering. I got to work on everything from solidifying the soil under Subways in Brooklyn, up to working on building the first nuclear power plant in the Carolinas. But I wasn’t having fun!

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“I know they’re not making any more of it.” And off I was in commercial real estate. An opportunity opened up. I visited a recruiter. He asked, “What do you think about real estate?” About three years later, a requirement came in for restaurant real estate. And I was off to the races. I read that Marriott purchased Big Boy. I loved their strawberry pies. I wrote to Marriott to suggest I could find sites on Long Island for Big Boys. A Tennessee gentleman, Bill Killpatrick, from Marriott, wrote back to me. “We’re not interested in bringing Big Boys to Long Island. But we just bought a chain, Roy Rogers. We would be interested in growing that chain.” It was my start in restaurant site selection. After spending two years finding locations for Roy Rogers, and even having dinner with Roy Rogers himself, Bill Kilpatrick threw me a curve ball.The mayor of Alexandria, VA had called Bill Marriott. They had built a new City Hall. He wanted Marriott to build a restaurant in the old city hall. I was invited to the opening of their first dinner house restaurant. The Joshua Tree. I loved it. I told Mr. Marriott that the concept would work very well in Long Island. “If you can find a good location, we will definitely consider that.” And so began my time in dinner house real estate site selection.Doing deals for a 7,000- 10,000 square-foot restaurant paid four times better than finding a location for a 2,200 square- foot Roy Rogers. Dinner houses were FUN! And the comp meals were a lot better than just a Roy Rogers Roast beef sandwich … even with fries. Read about the next leg of Paul’s career and what he learned in the September edition.

HOSPITALITY NEWS AUGUST | Page 27

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HOSPITALITY NEWS AUGUST | Page 31

Finding Temporary Leadership-Level Staff

DM&A has successfully placed hundreds of senior employees in healthcare facilities across the country.

By Alexandra Zendrian

The full-service consulting firm created this Provisional Leadership program after it was repeatedly called upon as an expert to help source talented healthcare professionals. For the last four years, DM&A, which is staffed by former foodservice directors, nutritionists, chefs and other members of the industry, finds and places leadership-level employees into healthcare facilities across the country. here are a variety of reasons companies may need temporary staffing – maternity leave, other T leaves, abrupt departures, etc. When it involves a leadership-level employee, that position can be challenging at best to fill as only a select number of people across the country have that caliber of skills. DM&A is able to find those qualified candidates who will travel for roles quickly. “When people call us, things have not gone well,” said John Herzog, director of business development. It’s challenging to find people at this level who will travel as healthcare facilities need someone who can hit the ground running on day one. They also require someone who can easily handle living in a hotel for several months by themselves. While sourcing the employees who are appropriate for these positions, DM&A scours its network for professionals who have approximately 25 years of experience, vets them and meets with them face to face. This program is suitable for people who have retired or stepped away from the industry but are still open to employment in some capacity. The Provisional Leadership program roster members can set their parameters regarding how far they are willing to travel from their home.

DM&A has been able to complete the process from notification of the need for temporary staffing from a healthcare facility to having the temporary staffer hired in some cases being able to do this as quickly as within 48 hours. Most searches are completed within four days. And the candidates that they select typically cost about as much as the salaried individual they’re temporarily replacing because of the paid travel, but firms save on paying for benefits.

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NACUFS News For more than 60 years, the National Association of College & University Food Services (NACUFS) has supported collegiate foodservice professionals through providing members with the programs and resources they need to excel; from best practices and benchmarking to educational programming and professional networking. July 22, 2024 : The National Association of College & University Food Services (NACUFS) announced the grand prize winners of its distinguished 2024 Loyal E. Horton Dining Awards, Nutrition Awards, and Sustainability Awards on Saturday at a luncheon during the NACUFS 2024 National Conference. Read more... July 19, 2024 : The National Association of College & University Food Services (NACUFS) this morning announced Chef Jeffrey MacDonald of the University of Massachusetts as the esteemed first place winner of the NACUFS 2024 Culinary Challenge, held Thursday evening at the Louisville Marriott Downtown as part of the NACUFS 2024 National Conference. Read more... July 19, 2024 : The National Association of College & University Food Services (NACUFS) honored 10 distinguished individuals on Friday for their outstanding service to the association during an awards breakfast at the NACUFS 2024 National Conference in Louisville, Kentucky. Three awards were presented: the Richard Lichtenfelt Award, the David R. Prentkowski Distinguished Lifetime Member Award, and the Daryl Van Hook Industry Award. Read more...

HOSPITALITY NEWS AUGUST | Page 33

Foodservice Opportunities The NACUFS Job Portal is now a nationwide resource for employment opportunities in the foodservice industry. NACUFS members can submit a job posting as a member benefit and there is no charge. If you are a non-member and would like to submit a posting, please use this form.

Learn About Membership

Spring Conference Series Each spring, NACUFS brings together individuals in the collegiate dining industry from across the country for a series of conferences meant to inspire and bring the industry together. Each conference provides different content, making these multi-day conferences a great place to discuss relevant topics and cultivate new connections. With a Showcase held at each conference alongside cutting-edge education, attendees stay up to date on the freshest trends and innovations in collegiate dining!

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I, Lisa Basini, was born in Astoria, Queens, to parents who emigrated from Malta, making me a first- generation American. My early childhood was spent in a lively household filled with grandparents, aunts, uncles, and numerous cousins, offering a wealth of support and companionship. When I turned five, we moved to our own house in Bellerose, Queens. When I started school, I struggled with reading and quickly fell behind my classmates. However, I had a passion for baking, often spending time in the kitchen with my aunt and grandma, enjoying the process of creating delicious treats. As my educational difficulties persisted, I was too embarrassed to ask for help, and my parents were unable to assist me. Determined to improve, I began using baking as a tool to learn how to read. Recipes became my reading material: the ingredients were characters, the methods a storyline, and the end result was always a delightful dessert. Initially, baking under guidance was straightforward, but doing it alone while applying reading and math skills was challenging. Nevertheless, persistence paid off. The more I baked, the better I became at both baking and schoolwork. By the age of seven, I could bake cakes, pies, cupcakes —anything you could name. However, my enthusiasm often left my mother's kitchen in disarray. Frustrated, she finally declared, "If you keep destroying my kitchen, you will never be allowed to bake again!" Realizing I had to be more efficient, I began paying close attention to my process: where I stood, how many bowls I used, and how I could simplify recipes to minimize mess. Unbeknownst to me, I was laying the foundation for a future business. My improved efficiency led to my mom not only allowing me to bake but requesting orders for her friends and family. Then, one day, I surprised her by saying, "Mom, I can't bake today; I have schoolwork. You know, I’m only nine!" Through my love of baking, I hope to provide baking kits for anyone that loves cookies! Regardless of your different ability you can bake with the help of these amazing baking cookie dough baking kits.

Mix in the bag, just add water and butter! They are safe, the dough can be enjoyed as is or you can bake the cookies in the oven. We provide video instruction in addition to written directions plus we are adding sign language and shapes to our packaging to serve the differently abled community as well as the general population. We have a retail store located in Bellport, NY, and a website -- bakingcoach.com -- where you are able to purchase kits. We also offer in-person workshops for all ages and abilities, plus a new service called “Open Bake,” make a reservation and come and bake a kit at our shop. We give you the dairy, eggs and a bakery box to take home your dessert. In addition to running my baking kit business, I founded Recipes 4 Learning, Inc., a non-profit organization, in 2019. Our mission is to provide job skill training for differently-abled adults. We are excited to announce the opening of our first retail store in Bellport. This store will feature a full range of baked goods crafted by our students, available both in-store and on our website. Our store staff will be graduates of our two-year program, supported by their dedicated support teams. We are currently seeking vendors interested in partnering with us to offer self-stable food items, as well as products such as soaps, jewelry, clothing, and more.

HOSPITALITY NEWS AUGUST | Page 35

HERE’S WHY YOU SHOULD EXHIBIT

SAVE THE DATE

Hotel & Travel

We are excited to bring the Pizza Tomorrow Summit Pavilion to the California Restaurant Show for the first-time-ever this year! Join us for cooking demos, competitions & more - all dedicated to the pizza-market! Special Events

The Education Program provides the gold-standard in industry-leading educational content that is practical and relevant for today's foodservice professional. Education

Through our housing partner, Connection Housing, we’ve secured reduced hotel rates and travel discounts for your trip to Los Angeles for the California Restaurant Show!

Learn More

Want to speak in 2024? Sign up

Networking Events for All Learn More

Culinary Innovation Theater Learn More

HOSPITALITY NEWS AUGUST | Page 37

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Service & Product Directory

If you are interested in being listed, please contact us at info@hospitalitynewsny.com

Apparel Crooked Brook Utica, New York crookedbrook.com Architecture / Design Focus Lighting New York, New York focuslighting.com Bakers / Baked Goods Fresh and Tasty Baked Products, LLC Bronx, New York freshandtasty.com Rockland Bakery Nanuet, New York rocklandbakery.com Beverages Yorkville Coffee Company Brooklyn, New York (718) 768-4848 Butcher Casanova Meats West Babylon, New York casanovameats.com Chemical Companies Cleanse Tec Hauppauge, New York cleansetec.com

Cleaning Companies

LaBel Equipment Corem, New York labelfoodservice.com Rogers and Sons New York, New York rogerandsons.net The Sam Tell Companies New York, New York samtell.com Singer M Tucker Paterson, New Jersey singerequipment.com Event Planners Gabriela Moura Events Queens, New York gabrielaevents.com Elegant Affairs New York, New York elegantaffairscaterers.com Flatware - Dishes, Glasses, Utensils

Alpha Solutions Farmingville, New York

alphawastesolutions.com Commercial Cleaning Corp. Trenton, New Jersey commercialcleaningcorp.com Hoodz Ann Arbor, Michigan hoodzinternational.com Sani Systems Hicksville, New York sani-systems.com

Culinary Schools

Culinary Institute of America Hyde Park, New York ciachef.edu Institute of Culinary Education New York, New York ice.edu Johnson and Whales Providence, Rhode Island jwu.edu Kosher Culinary Center Brooklyn, New York kosherculinarycenter.com

Round Eye Supply Kennesaw, Georgia roundeyesupply.com

Tuxton Walnut, California tuxton.com Welltold Glassware Exeter, New Hampshire welltolddesign.com Food Distributors / Food Services Bertram Foods Linden, New Jersey sbertram.com DiCarlo Food Services Holtsville, New York info@dicarlofood.com Gordon Food Services Wyoming, Michigan gfs.com Jamac Frozen Foods Jersey City, New Jersey jamacfoods.com

Dairy

Bartlett Dairy Jamaica, New York bartlettny.com Cream-O-Land Dairy Florence, New Jersey creamoland.com

Diversey Fort Mill, South Carolina diversey.com Ecolab Saint Paul, Minnesota ecolab.com Imperial-Dade Jersey City, New Jersey imperialdade.com Ronbar Laboratories, Inc. Long Island City, New York ronbarlabs.com

Dearle Farms, Inc. Bethpage, New York derle.com Wards Ice Cream Paterson, New Jersey wardsicecreamonline.com

Equipment Dealers

Elite Equipment and Design Farmingdale, New York elitestudioe.com

Santec Clean Needs Linden, New Jersey cleanneeds.com

Service & Product Directory

If you are interested in being listed, please contact us at info@hospitalitynewsny.com

Pest Control

Tables and Chairs

Performance Food Service Richmond, Virginia performancefoodservice.com

Bell Environmental Parsippany, New Jersey bell-environmental.com

Prince Seating Brooklyn, New York princeseating.furniture RestaurantFurniture.net Deerfield, Illinois restaurantfurniture.net

Sysco Houston, Texas sysco.com US Foods Rosemont, Illinois usfoods.com

Produce

Gargiulo Produce Hillside, New Jersey gargiuloproduce.com

Private Chef

Whitsons Culinary Group Islandia, New York whitsons.com

Schneiders Farm Melville, NY schneidersfarmmelville.com

Linen Companies

Smallwares and Supplies

Cleanse Tec Hauppauge, New York cleansetec.com Coast Linen Services Neptune, New Jersey coastlinenservices.com Imperial-Dade Jersey City, New Jersey imperialdade.com

Indulge Kitchen Supplies Brooklyn, New York indulgekitchensupplies.com Imperial-Dade Jersey City, New Jersey imperialdade.com

Private, Intimate Dinner Parties Romantic Date Night & Couples Date Night: 2-4 Larger Dinner Parties: 6 Or more, up to as many as your dining room or backyard can hold

Round Eye Supply Kennesaw, Georgia roundeyesupply.com World Centric Petaluma, California worldcentric.com

Manufacturers

Bar Maid Pompano Beach, Florida bestinthebar.com Be Green Packaging Ridgeland, South Carolina begreenpackaging.com

Staffing Agencies

Add a little bit of body text Chris LaVecchia is Long Island’s Premier, In-Home Private Chef. He offers exceptional, intimate dining, in the comfort of your home. Chef curates an exquisite, 5-Course tasting menu based on your preferences using the INTAKE FORM. Spoil your loved ones with a Romantic Date Night for 2, Couples Date Night, Dinner for 4, or larger Dinner Parties of 6 or more, up to as many as your dining room or backyard can hold.

At Your Service Staffing New York, New York aysstaff.com

LightFry Borås, Sweden lightfry.com

LLoyd Staffing NY, Fl, National lloydstaffing.com

National Retail Solutions Newark, New Jersey nrsplus.com Univex Corporation Salem, New Hampshire univexcorp.com VITO Fryfilter, Inc. Arlington Heights, Illinois vitofryfilter.com

Restaurant Zone New York, New York therestaurantzone.com

Top Hospitality Recruiting Beverly Hills, California tophospitalityrecruiting.com

See what everyone is talking about on our REVIEWS & TESTIMONIALS PAGE

OFFICIAL VENDOR TO THE AMERICAN CULINARY FEDERATION

Chef Michael Stamets at 2023 ACF National Convention

Page 42 I HOSPITALITY NEWS AUGUST

23-25 AHF CONFERENCE SAN ANTONIO, TEXAS

August

9-11 SHFM NATIONAL CONFERENCE BALTIMORE MARRIOT WATERFRONT September 11-12 PLANT BASED WORLD EXPO JAVITS CENTER NYC September 9-11 THE EVENT FOR EMERGING RESTAURANTEURS OMNI NASHVILLE October 13-14 ANTOJO INDUSTRY TRADE SHOW LONG BEACH CONVENTION CENTER, LOS ANGELES October 18-21 ISSA SHOW NORTH AMERICA MANDALAY BAY CONVENTION CENTER, LAS VEGAS November

2024

HOSPITALITY NEWS AUGUST | Page 43

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