New York Food Artisans Win Big at 2013 Sofi Awards

The Specialty Food Association posted the list of Sofi (specialty outstanding food innovation) Gold Award winners for 2013, handing out top honors to the best specialty food products from around the world at the Summer Fancy Food Show.  Celebrity chef Marcus Samuelsson hosted the ceremony.

Several New York-based companies won Gold, including Chocolat Moderne (Avant-Garde Bar Blood Orange Bergamot Flavor Chocolate Bar), Tate’s Bake Shop (Whole Wheat Dark Chocolate Chip Cookies), We Rub You (Spicy Korean BBQ Marinade), Bee Raw (Manhattan Rooftop Honey Flight) and Sarabeth’s Kitchen (Legendary Velvety Cream of Tomato Soup).

See the full list of Gold winners here.

Alain Ducasse Expands Artisanal Chocolate Production

Famed French chef Alain Ducasse plans to expand his Paris-based chocolate line, adding another store at the Galeries Lafayette on July 15.  He also plans to sell the chocolates online, and at his restaurants the Dorchester (London), Plaza Athenee (Paris), and Le Louis XV (Monaco).

Ducasse said he has encountered some challenges in setting up production, noting that he is only the fifth chocolate maker in France to make his own chocolate, and the first in Paris. “‘The challenge was to find the craft machines that don’t really exist anymore. It’s a different job and art to make these machines compared with the modern ones. I’m a million times smaller than Cadbury, for example,'” said Ducasse.

Ducasse has always had a passion for chocolate, having worked under renowned pastry chef Gaston Lenotre.  In fact, he noted he almost became a chocolatier early his career, rather than a chef.  He now works with chocolate maker Nicolas Berger to create a variety of chocolates and confections, from ganaches, pralines, and truffles to single-origin bars.

For the full story on Ducasse and his latest venture, click here.

Strangeways Coffee Opens in Bushwick

Eddie Cedeno, 29, opened Strangeways coffee shop at 87 St. Nicholas Avenue in Bushwick this week.  Cedeno got his start in the coffee industry roasting at Gorilla coffee eight years ago.  Until recently, he was a manager, roaster, and green coffee buyer for Oslo.  But when Oslo burnt down in January, Cedeno decided the time was right to pursue his dream and open his own cafe.  Cedeno and investors Zachary Nathanson (of Lucky Dog) and Salvator Fristensky (of Skinny Dennis) partnered up to open Strangeways.

The cafe focuses on single-origin coffees and espressos, with a broad array of preparations available, from a pour-over bar to an AeroPress.  Their coffee comes from carefully sourced farms in Central and South America and is custom-roasted by Oslo.  Strangeways also offers baked goods from Dough.

For more information about Strangeways, check out their Facebook page.

Christine Quinn Proposes New Children’s Meal Regulations

NYC mayoral candidate Christine Quinn announced a new proposal today to limit the calories, fat, and salt in meals marketed to children in the city.  The regulations would apply to chain restaurants with more than 15 locations in the city, who are already required to post calorie counts.  Children’s meals at these enterprises should be required to meet the same federal standards as meals served in elementary schools, said Quinn, meaning they should contain no more than 650 calories, 7 grams of saturated fat, and 740 milligrams of sodium.

Quinn said she may still pursue the new regulations this year while she is the City Council Speaker, but that if elected mayor, she would either enact the program through the Board of Health or a legislative initiative.

New York State Restaurant Association spokesperson Andrew Moesel issued a statement opposing the proposed regulations, saying “‘The City Council, the mayor, the government shouldn’t be dictating what customers can eat in restaurants or how those restaurants can market to the customers.'”

Read more about Quinn’s proposal and reactions here and here.

A Slice of Life at ICE: WSJ Profiles ICE Knife Skills Classes

Today’s Wall Street Journal featured the knife skills courses at the Institute of Culinary Education (ICE).  Tara Berman, managing partner of TaraPaige Group, teaches in the culinary management program at ICE and is also an alum.

Wall Street Journal reporter Ralph Gardner Jr. took the introductory knife skills course Knife Skills I, which was named the Best Cooking Class of 2010 by New York Magazine.  His daughter Gracie is currently an ICE student.

Read his full account of life on the chopping block here.

Behind the Scenes at the 2013 Cheesemonger Invitational

The 4th Annual Cheesemonger Invitational was held Saturday, June 29 in Long Island City.  The event pitted 52 top cheesemongers from around the country against one another, with Justin Trosclair of St. James Cheese Company in New Orleans taking top honors.  Nadjeeb Chouaf of Whole Foods Market Mid-Atlantic in Charlottesville, VA took second place, while Kate Carter of Arrowine & Cheese in Arlington, VA took third place.

Cheesemongers competed on various skills and abilities, including pairing, accompaniments, plating, wrapping, and cutting.  Check out the full story and photos from the event here.

9-Year-Old Makes Great Strides to Raise Money for Special Needs Art Program in Queens

To end this week on an uplifting note, we leave you with this heartwarming story about 9-year-old Max Moore, an amazing kid and son of our good friend John Moore.

DNAinfo recently profiled Max as he prepares to run the Achilles International Hope and Possibility 5-mile race this Sunday to increase awareness of and raise money for the ArtAccess Autism Initiatives program at the Queens Museum.

Max has found great joy in both the Achilles Kids running program and the ArtAccess program, which aims to engage children with special needs through art, say his parents.

This year, he decided to run to support ArtAccess alongside his dad, who says Max’s inspiration will keep him going during the 5-mile course.

Read the full article and learn more here.

Maximizing Sales through Great Product Presentation

Creating a visually appealing, beautifully designed retail store can benefit your enterprise in a number of ways. Product presentation is one key design factor that has the potential to significantly improve sales. If your product is presented well and is easy for guests to see and pick up, they are more likely to purchase it, increasing your average check and your top-line performance. Below we discuss some key points to optimize product presentation in your retail enterprise.

Most importantly, make the product easily accessible to your guests. This means, first, that the products must be visible and physically accessible to guests when they walk through the service flow of your enterprise. Place beverage cases, pastry cases, packaged products, and merchandise where guests will naturally see them as they order, pay, and receive their food. For example, place beverage cases to the right (where many people naturally look) of the line to place an order, and small merchandise to the (guest’s) right of the register.

Accessibility also means creating as few barriers as possible between guests and the products. Place branded merchandise, non-food items, and grab-and-go food where guests can pick them up and look at them—on an open shelf or in an open cold case, for example. For pastry and other unwrapped food in cases, use glass or clear plastic cases that are well-lit, so that guests can see and be enticed by the items as they wait to order.

Cases also should be consistent in orientation and clearly labeled. While guests may not notice that each pastry is facing exactly the same way, they will notice the overall impression of care and attention that went into creating the presentation. The clean, tidy look of the case will also make them more likely to see individual items and be excited by them. Legible labels prevent staff from having to answer questions about each item. And a well-worded description can pique a guest’s interest and make them more likely to order the item described.

Your products are not only what will make you financially successful, but they are also the stars of your enterprise—so make sure they shine!

Happy Presenting…TaraPaige Group

When Moving Up Means Moving On: How to Help Employees Explore New Career Paths

Talent Management addresses how to help employees seeking what it takes to be successful and build their careers, and how to handle the transition when that answer may not lie within your own company.

Chipotle’s Serving Local Produce, Chooses Transparency for GMOs

Fast Casual reports Chipotle Mexican Grill plans to serve more than 15 million pounds of locally grown produce in its restaurants this year, up from its 2012 goal of 10 million pounds, according to a company press release.

At the same time, they are also reporting that Chipolte is one of the few companies that has chosen to be transparent about GMOs, which they are trying to get away from. The website  states that the company is trying to eliminate the use of GMOs, but that finding reliable sources of corn and soybeans that don’t have them is nearly impossible.

“We are changing the way people think about and eat fast food,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “That means pushing ourselves to find the best quality ingredients — ingredients that have traditionally been available only in high end restaurants and specialty food markets – and making them available in way that is accessible and affordable.”