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Rags to Riches Culinary Tales

October 24, 2012

The truth about overnight success revealed
By Kristen Oliveri

Photo courtesy of Bullfrog and Baum/Solomon Oh

While publicity and success can take many forms, massive media and television attention can change the course of a restaurateurs’ professional path.

Many in the restaurant industry spend years toiling inside their kitchens and pouring over books to pay off endless bills, without ever even entertaining a thought that fame may come knocking on their door. Some within the food and beverage industry, quite frankly, don’t want such attention as their main goal is always to keep their restaurant, bar or hospitality hub in the center spotlight.
Others, who have grown up or are living in the world of food television and a food-centric culture, have experienced immense success in what feels, and looks, like overnight.

At From Zero to Sixty one of the featured seminars for Trade Talks 2012, a program conceived of and hosted by hospitality PR firm Bullfrog & Baum (www.bullfrogandbaum.com) in conjunction with the New York City Wine & Food Festival (www.nycwineandfoodfestival.com), Michael Chernow of the Meatball Shop (www.themeatballshop.com), Ben Sargent, host of Cooking Channel’s Hook, Line and Dinner (www.cookingchanneltv.com/hook-line-dinner), Douglas Quint and Bryan Petroff of the Big Gay Ice Cream Truck (www.biggayicecream.com) and Justin Warner of Do or Dine (www.facebook.com/DOorDINE) and the winner of The Next Food Network Star, spoke candidly about how they’ve handled the spotlight.

Warner, perhaps the most candid of the bunch, was originally working as front of house staff in restaurants throughout New York City when he decided to open NY’s Bed-Stuy-based restaurant Do or Dine with friends, and without any formal culinary training. While he has always been a bit of a trendsetter, his relationship with the media from the beginning was quite unconventional. He recounted the story of how he reached out to a food editor of the New York Times to let them know of his restaurant’s opening with a simple Tweet reading: “Yo, we open.” He notes, “The next thing I knew Continue Reading…

Events

HUNGER NO MORE

May 20, 2011

Chefs and Mixologists Collaborate on Taste of the Nation NY – Monday, May 23rd
By Francine Cohen

What did you have for breakfast this morning? For lunch? For dinner? What was that midnight snack you scarfed down with some cocktails or a post-shift beer? Well, whatever it was its likely more food ingested at one meal than many underprivileged kids eat in a day.

Did you think about this fact as you slurped down those oysters, chomped on that bacon, or twirled the other end of your French fry in ketchup? Probably not. And, while we’re not here to make you feel guilty for enjoying the food you can afford to put in front of you, we’d love to have you think about what you can do to help put food in front of 17 million American children who are at risk of going hungry every day.

On Monday, May 23rd, join us for Taste of the Nation NY 2011 and put your ticket purchase to work towards an end to childhood hunger in America so that hungry children grow up to be well-fed productive members of society.

Maybe next year you’ll even join us by participating in the event, but first, we’d just love to see you there Monday night.

Here are some facts to consider:
Nearly one in four kids in America can’t count on having enough to eat. Their bodies may not be rail thin, nor their bellies bloated like their counterparts in other countries, but they’re at risk of hunger all the same. They lack the energy to learn, grow and thrive.
• More than 17 million kids in America are at risk of hunger. That’s nearly 1 in 4.
• 15.5 million kids in America live in poverty.
• 20.1 million children benefit from SNAP (food stamps).
• 19 million kids get a free or reduced-price school lunch on an average school day.
• Only 9.4 million kids get a free or reduced-price school breakfast on an average school day.
• Just 1 in 6 eligible kids get free summer meals.
Sources: U.S. Dept. of Agriculture; U.S. Census Bureau; Food Research and Action Center.

And here’s why your fellow chefs get involved:
Daniel Humm (Eleven Madison Park www.elevenmadisonpark.com), supporter since 2006, presenting the Humm Dog paired with a spicy michelada created by Jeff Bell of PDT, says, ‘There are so many opportunities in New York to work with countless charities. For me, Taste of the Nation is a chance for chefs and foodies to come together to raise money to end childhood hunger. It’s such a rewarding evening for everyone, I’m honored to be a part.”
Continue Reading…