|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
MEET THE CULINARY ENTREPRENEURS |
2006 Speakers
May 15,
10 AM- Ted Matern, Blue Apron Foods
June 1, 6 PM - Michael Ginor, Hudson
Valley Foie Gras
June 22, 6 PM - Rob Kaufelt, Murray's Cheese
July 13, 3 PM - Charlie Apt, Ciao Bella Gelato Company
September 20, 10 AM - James Kirch, Abigail Kirsch Catering
October 12, 3 PM - Tom Potter, Brooklyn Brewery
November 13, 10 AM - Danny Meyer, Union Square Hospitality
Group
December 7, 10 AM - Amy Scherber, Amy's Bread |
|
|
|
| Ted
Matern, Blue Apron Foods |
| |
| course meets |
start
day
|
start
date
|
time
|
other
dates in course
|
|
| one
day |
Mon
|
5/15/06
|
10:00
AM-11:30 AM
|
none
|
| |
| Tuition Fee: $30
(free for current ICE career students; $15
for ICE alumni) |
| Prerequisite: None |
|
| |
 Ted Matern is co-founder
and co-owner of Blue Apron Foods, the acclaimed
Brooklyn specialty food stores. The former
classical guitarist was the general manager
of Dean & Deluca’s Soho location
from 1988 to 1996. After spending three years
in Switzerland as general manager of the Gourmet
Factory in Zurich, an enterprise of over 125
employees, Matern returned to New York with
a business plan in mind. His business partner,
Alan Palmer, is another Dean & Deluca alumnus;
together they launched Blue Apron Foods in
2002. They strive to find the best products
for their customers, never following trends
but rather looking for products with long-lasting
potential, from traditional prepared foods
and foods that have been around for over 9,000
years, all that at fair prices. Their business
model focuses on high customer service and
respect level, with the main intent to fill
voids in neighborhoods, as they do with their
two Park Slope locations. |
|
| |
| |
|
|
|
| Michael
Ginor, Hudson Valley Foie Gras |
| |
| course meets |
start
day
|
start
date
|
time
|
other
dates in course
|
|
| one
day |
Thu
|
6/1/06
|
6:00
PM-7:30 PM
|
none
|
| |
| Tuition Fee: $30
(free for current ICE career students; $15
for ICE alumni) |
| Prerequisite: None |
|
| |
 Michael Ginor is
co-founder, co-owner, and president of Hudson
Valley Foie Gras, the award-winning largest
U.S. producer of foie gras. Ginor was born
in Seattle, graduated from Brandeis University,
and received an MBA from New York University.
After four years on Wall Street, he chose to
join the Israeli Defense Forces. In Israel,
Ginor discovered the potential of modern-age
foie gras processing and of comprehensive production,
which includes doing everything on site, from
breeding to packaging. In 1990, he founded
the groundbreaking Hudson Valley Foie Gras
with Izzy Annay, focusing on this comprehensive
approach and using advanced technology to obtain
optimal results—the only American producer
to use such methods. By 1998, the company was
distributing its moulard duck products through
a network of 75 domestic distributors extending
throughout the United States, and beyond to
Argentina, Canada, Hong Kong, Japan, Singapore
and Venezuela. Both Ginor and Yanay were inducted
into the James Beard Foundation 2001 Who's
Who of Food and Beverage, and Ginor received
the American Tasting Institute’s American
Master Taster Award in 1998, among numerous
other awards. Since 1990, Ginor also worked
on aspects of the food industry that include
product development, creating and organizing
gourmet and charitable events, workshops and
demonstrations. He frequently writes for magazines,
and is the author of the award-winning book Foie
Gras…A Passion. |
|
| |
| |
|
|
|
| Rob
Kaufelt, Murray's Cheese |
| |
| course meets |
start
day
|
start
date
|
time
|
other
dates in course
|
|
| one
day |
Thu
|
6/22/06
|
6:00
PM - 730 PM
|
none
|
| |
| Tuition Fee: $30
(free for current ICE career students; $15
for ICE alumni) |
| Prerequisite: None |
|
| |
 Rob Kaufelt is
the proprietor of Murray's, New York's oldest
cheese shop, with locations in Greenwich Village
and Grand Central Terminal. He is also president
of Cheese of All Nations, which imports and
distributes specialty cheeses to fine dining
establishments across the country. Before acquiring
Murray’s in 1991, Kaufelt was president
of Mayfair-Foodtown Supermarkets and Kaufelt’s
Fancy Groceries in New Jersey. Known for his
extensive travels throughout England, Italy,
Ireland, France Spain and the US in search
of new cheeses for his retail and wholesale
customers, Kaufelt forges exclusive relationships
with artisanal cheesemakers. He then introduces
these products to his American clientele. For
his ongoing dedication to the betterment of
specialty cheese retail, Kaufelt was recently
awarded France’s prestigious Garde et
Jure medal, from the Guilde des Fromagers.
He also maintains his active involvement in
the American Cheese Society, the James Beard
Foundation, Slow Food, and other food organizations.
In 2005, Kaufelt was named Cheesemonger of
the Year by Time Out, while the 2006 Zagat's
Gourmet Marketplace guide ranked Murray's tied
for the absolute best of 1,500 stores listed,
and Forbes named Murray's the World's Best
Cheese Shop. Kaufelt recently founded The Cheese
Course, an educational facility dedicated to
teaching wine and cheese. His literary credits
include the Oxford Encyclopedia of Food
and Drink in America, and the food journal Gastronomica.
He is also the author of The Murray's Cheese
Handbook, to be published in October 2006. |
|
| |
| |
|
|
|
| Charlie
Apt, Ciao Bella Gelato Company |
| |
| course meets |
start
day
|
start
date
|
time
|
other
dates in course
|
|
| one
day |
Thu
|
7/13/06
|
3:00
PM-4:30 PM
|
none
|
| |
| Tuition Fee: $30
(free for current ICE career students; $15
for ICE alumni) |
| Prerequisite: None |
|
| |
 Charlie Apt is
president of the Ciao Bella Gelato Company,
the ultra-premium gelato and sorbet business.
Originally from Long Island, Apt holds an undergraduate
degree from Haverford College, and an MBA from
Columbia University. He worked in finance for
many years before eventually yielding to his
dual passions for food and entrepreneurialism
by becoming a partner and owner in the Ciao
Bella Gelato Company, founded in 1983. The
company has enjoyed rapid growth, with products
now available for retail sale in 40 states
and the Caribbean, shops operating on both
coasts with flagship locations in New York
City and San Francisco, and over 1500 restaurants
serving Ciao Bella flavors. In addition to
the 80 flavors available, Apt’s unique,
forward-thinking strategy has helped develop
a market of customized ice-creams for some
of New York’s top restaurants. |
|
| |
| |
|
|
|
| James
Kirsch, Abigail Kirsch Catering |
| |
| course meets |
start
day
|
start
date
|
time
|
other
dates in course
|
|
| one
day |
Wed
|
9/20/06
|
10:00
AM-11:30 AM
|
none
|
| |
| Tuition Fee: $30
(free for current ICE career students; $15
for ICE alumni) |
| Prerequisite: None |
|
| |
 Jim Kirsch, president
and CEO of Abigail Kirsch, discovered a love
for food at the age of 8 when his mother, Abigail
Kirsch, taught cooking in the kitchen of their
home. Kirsch followed a love of food into restaurant
work during college, both in the dinning room
and kitchen. He joined the family catering
business in 1980, when off-premises catering
was the entire business model. Learning every
facet of the business, Kirsch now runs a diverse
company that has 300 employees and offers seven
exclusive banquet facilities, off-premise catering,
sports catering, and a luxury yacht. With expansion
into Brooklyn in 2006, the challenges of maintaining
the 30-year-old company’s commitment
to excellence in every facet of the business
is the focus of Kirsch’s time. |
|
| |
| |
|
|
|
| Tom
Potter, Brooklyn Brewery |
| |
| course meets |
start
day
|
start
date
|
time
|
other
dates in course
|
|
| one
day |
Thu
|
10/12/06
|
3:00
PM-4:30 PM
|
none
|
| |
| Tuition Fee: $30
(free for current ICE career students; $15
for ICE alumni) |
| Prerequisite: None |
|
| |
 Tom Potter co-founded
the Brooklyn Brewery with Steve Hindy, his
upstairs neighbor in Brooklyn, in 1987. Their
beers are brewed in the style of the many breweries
that used to dot Brooklyn at the turn of the
last century. Potter served for 17 years as
CEO and chairman of the board, guiding the
company to $20 million in annual sales, until
his retirement in 2004. He was named by Beverage
Media as “the one to watch” in
distribution management; he was the cover subject
of Modern Brewery Age and has been profiled
in Fortune, Forbes, Inc, The Wall Street Journal,
The New York Times, The Washington Post, CNN,
CNBC, and all New York regional media. The
Brooklyn Brewery is the largest craft brewery
in the New York region and is among the most
honored craft breweries in the world. Potter
graduated from Yale in 1978 and from Columbia
Business School with an MBA in 1983. Before
starting the Brooklyn Brewery he was an assistant
vice president at Chemical Bank. Formerly president
of the New York chapter of the American Institute
of Wine & Food and Large Chapter Leader
of the Year in 2004, he became executive director
of the national organization in February 2006.
Hindy and he wrote Beer School: Bottling
Success at the Brooklyn Brewery, which was published
in October 2005. |
|
| |
| |
|
|
|
Danny
Meyer,
Union Square Hospitality Group |
| |
| course meets |
start
day
|
start
date
|
time
|
other
dates in course
|
|
| one
day |
Mon
|
11/13/06
|
10:00
AM-11:30 AM
|
none
|
| |
| Tuition Fee: $30
(free for current ICE career students; $15
for ICE alumni) |
| Prerequisite: None |
|
| |
 Danny Meyer is
the president of Union Square Hospitality Group,
which includes Union Square Café, Gramercy
Tavern, Eleven Madison Park, Tabla, Blue Smoke,
Jazz Standard, Shake Shack, The Modern, Café 2
and Terrace 5 at New York City’s Museum
of Modern Art, and Hudson Yards Catering. The
St. Louis native launched Union Square Café in
1985, when he was just 27 years old, and has
since successfully established restaurants
that have become New York favorites, not the
least because of his well-known commitment
to excellent service. Meyer, his restaurants,
and chefs have earned an unprecedented 17 James
Beard Awards. He is also the recipient of the
2000 International Food Service Manufacturers’ Gold
Plate Award and Share Our Strength's Humanitarian
Award. He co-authored the Union Square
Cafe Cookbook (HarperCollins,
1994) and Second
Helpings from Union Square Cafe (HarperCollins,
2001) with his partner, chef Michael Romano.
An active
national leader in the fight against hunger,
Meyer has long served on the boards of Share
Our Strength and City Harvest. He is equally
active in civic affairs, serving on the executive
committees of NYC & Co, Union Square Partnership,
and the Madison Square Park Conservancy. |
|
| |
| |
|
|
|
| Amy
Scherber, Amy's Bread |
| |
| course meets |
start
day
|
start
date
|
time
|
other
dates in course
|
|
| one
day |
Thu
|
12/7/06
|
10:00
AM-11:30 AM
|
none
|
| |
| Tuition Fee: $30
(free for current ICE career students; $15
for ICE alumni) |
| Prerequisite: None |
|
| |
 Amy Scherber, owner
of Amy's Bread, is known nationally for her
commitment to making hand-made, traditional
breads. After graduating from St. Olaf College
in Minnesota and working in marketing in New
York City for three years, she attended New
York Restaurant School, then worked as a line
cook and pastry cook at Bouley restaurant.
She launched Amy's Bread in 1992, as a small
storefront on Hell's Kitchen. From five employees
in 1992, Amy’s Bread has grown to over
100 today. Scherber expanded with a second
location in the Chelsea Market in 1996, followed
over the years by three retail cafés
and a store in the Village that opened in 2005.
Amy's Bread also daily supplies 250 restaurants
and stores in New York. Scherber is on the
Advisory Board of the Bread Bakers Guild of
America, and formerly on the board of Women
Chefs and Restaurateurs. She was selected in
the "40 Under 40" Rising Stars in
Business by Crain's New York Business in 1997,
and was featured by Entrepreneur as one of
their 30 rising business owners for the year.
Among her other awards and recognitions are
the National Association of Women Business
Owners’ New York Woman Business Owner
of the Year, the Professional Women’s
Exchange, New York Chapter’s Woman of
the Year, New York’s Woman of Power and
Influence, James Beard Foundation’s Pastry
Chef of the Year, and Women Chefs and Restaurateurs’ Golden
Bowl award for Best Baker or Pastry Chef of
the Year. In May 2006, Scherber received one
of the US Chamber of Commerce’s 60 Blue
Ribbon Businesses, selected from among thousands
nominated across the country. She is the author
of Amy’s Bread. |
|
| |
| |
|
|
|
|
|
|
|
|
|
