Tag: Culinary Institute of America

Zone Manhattan’s Steve Lindner on his healthy delivery service

Post author By Downtown Magazine
Post date March 10, 2017

Zone Manhattan's Steve Lindner in action — Steve Lindner in action

Too busy to cook gourmet meals? Too overwhelmed to stick with a diet? Concerned that a diet will mean missing out on great food? For all of these nutritional concerns and more, there is an easy solution in Zone Manhattan, New York City’s longest-running healthy meal delivery service.

In a few words, Zone Manhattan is essentially a diet-to-your-doorstep. The company offers ready-made chef prepared meals, as delivered fresh daily to each customer’s door. Ingredients are purchased daily at the Hunts Point Terminal Market and the New Fulton Fish Market, and every meal is crafted specifically for each individual customer. Dietary needs can be accommodated, whether the customer is gluten-free, paleo, sugar-free, vegan or vegetarian.

Zone Manhattan founder Steve Lindner is a chef by trade and has been in the food and beverage business for more than 30 years. He was schooled at the famed Culinary Institute of America in Hyde Park, New York before working at notable hotspots like Aureole, Aquavit, Sign Of The Dove and An American Place. He was also the proprietor of the Greenwich spot Café Alyss, which he had opened in 2000. Zone Manhattan was launched in 2005, and now delivers to all five boroughs of Manhattan, Westchester, Northern New Jersey, Long Island and Southern Connecticut. Expansion plans are underway to create Zone Los Angeles, Zone San Diego, Zone Miami, as well as Zone Vancouver.

Downtown had the pleasure of speaking with Steve not only about Zone, but life as a chef in both New York and Europe. For more info on all things Zone Manhattan, you can visit www.zonemanhattan.com.

Rumor has it that you are at the Hunts Point Food Market every day picking out food. Is that true?

Steve Lindner: Yes, we pick the freshest ingredients daily to use in our meals for customers.

What do you think the Hunts Point Food Market offers that others do not?

Steve Lindner: Variety, quality, consistency and value. When you say “others,” as far as I know you would have to go to Philly or Boston to find something that compares to Hunts Point. In the Hunts Point area, not only do you have access to some of the freshest fruits and vegetables, you have the whole world of fresh fish and seafood. Yes there are chic micro markets bi-weekly around town. And yes we do frequent those as well to source local produce, but Hunts Point gives us the ability to operate at large volumes and at the highest level of quality on a daily basis.

Where did the idea for Zone Manhattan come from? Had you offer ordered food from restaurants online?

Steve Lindner: Necessity. I needed a job in 2004. So I took my knowledge of the restaurant business and applied it to food delivery. At the time, food delivery was just in its infancy. We didn’t offer online delivery at Café Alyss. We just weren’t tech-savvy enough at that time. We didn’t even have a website.

You studied at the Culinary Institute Of America. How did you wind up working at the Bayerischer hof Munchen in Munich?

Steve Lindner: Yes, I attended the Culinary Institute Of America and shortly after graduating, I traveled to Europe. I was hitchhiking around Europe when I ran out of money and knew of some other culinary graduates that were working in Munich. I was fortunate enough to get a job with them.

Is there anything you miss about living and working in Germany?

Steve Lindner: I enjoyed my time there and loved the culture of Europe, but no, I don’t miss it.

Your credits as a chef also include Aureole, Aquavit, Sign Of The Dove, and An American Place. Is being a chef in New York especially different than elsewhere?

Steve Lindner: Yes, the level of competition is on steroids here. There is an energy that exists in New York City that doesn’t exist elsewhere. Now, I believe the culinary competition and quality is at a very high level from coast to coast. However, in this industry, that is constantly evolving with new technology and innovations, New York City still stands out as the culinary mecca of the world.

You also owned Café Alyss some years back. Is there anything you miss about owning and operating a restaurant?

Steve Lindner: Sure, direct contact with the customers, and the energy and excitement of the restaurant business. And then I realize I have to pay bills and don’t miss it as all.

Beyond picking out the food every day, what’s a typical day like for you in running Zone Manhattan? How much time are you actually in a kitchen?

Steve Lindner: After 12 years in business and continual growth, I oversee all aspects of the business. Yes, I am directly involved with the selection and quality control of the food and meals, but I also have loyal and reliable chefs and staff to oversee the production.

Of the Zone menu, do you have a favorite entree?

Steve Lindner: I love our rack of lamb and lobster dishes and what we do with salmon is amazing. It all relies on the quality and freshness of the produce we select every day. I thinks what we do is the simplest form of cooking. We are selecting the highest quality product and extracting the most flavor from the fish, meat, vegetables and fruit without using salt, sugar and fat.

Do you have a way of describing the food offerings of Zone?

Steve Lindner: Clean, fresh and delicious.

Is it true that Zone plans on expanding beyond New York City?

Steve Lindner: Yes, growth to other markets is always the goal.

When not busy with Zone Manhattan, how do you like to spend your free time?

Steve Lindner: I love to ski, sail and I am a “car guy.”

Aside from Zone, do you have a favorite restaurant in New York?

Steve Lindner: The restaurant scene in New York City is in constant flux. To pick one to be my favorite would be a crime. My tastes change like the weather. One day I am feeling a pork taco from Taco Primo from Chelsea Market or Crispy Chicken Sandwich from FUKU and the next it may be high end from Gabriel Kreuther. One thing is for sure is next year it will be different. The only thing that doesn’t change is the level of quality.

Do you have tickets to any upcoming concerts or events?

Steve Lindner: My wife Alyssa loves the shows and I love the restaurants in the area. A Bronx Tale is the next show on our list and we will be eating at Aureole.

Finally, Steve, any last words for the kids?

Steve Lindner: Eat healthy and exercise.

Dining

Falling In Love With Oceana On Valentine’s Day

Post author By Mike Hammer
Post date February 20, 2017

Oceana's Chocolate Sphere / Photo: Noah Fecks

Oceana's Lobster Bolognese / Photo: Noah Fecks — Lobster Bolognese at Oceana / Photo Credit: Noah Fecks

It’s a rare occasion for a restaurant to successfully be all things to all people, but Midtown landmark seafood restaurant Oceana is more than capable of filling that difficult bill.

Located in a new massive — yet somehow intimate and warmly-welcoming — room on the ground floor of the McGraw Hill Building on Publishing Row, it is a friendly destination for diner of virtually every stripe. Nestled in a business district that borders theater alley, Oceana draws customers from every corner of the city…and the globe.

The beautiful décor featuring high ceilings and floor-to-ceiling windows and lush baquettes and beautiful aquamarine lobster tanks provides both comfort and a stylish environment for those seeking a serious night out. The expansive dining room allows for a festive and friendly atmosphere, but each table seems to be its own cozy universe. The experience is made all the more delightful by the staff that is both helpful and friendly without ever being intrusive.

And then there’s the food.

Executive Chef Bill Telepan / Photo: Noah Fecks

Prepared by Chef Bill Telepan, classically-trained at the Culinary Institute Of America — and the former owner of the critically-acclaimed, Michelin-starred Telepan Restaurant on the Upper West Side — the dishes each offer unique tastes and presentations without sacrificing traditional flavors.

“I have been inspired by many influences and chefs,” Telepan said when speaking to Downtown. “I try to match all the things that I’ve learned and experienced and see what I come up with — and seafood is a fabulous foundation to start with.”

The Valentine’s Day experience at Oceana was a tremendous microcosm of the warmth, quality and excellence the restaurant has offered daily in its more than two-decade, two-location history.

The four-course menu offered both simple and inventive presentations of a wide array of offerings with the option of an exquisite wine pairing chosen by an expert house sommelier, who provided perfect complements that took EACH dish to yet another level of excellence.

Such traditional fare as crab cakes tuna tartar were enhanced by clever flavoring and and pairings with spicy cole slaw and pickled mushrooms, respectively. A delicious lobster Bolognese leapt out of the mundane with sprinklings of light herbs and garlic in a traditional tomato broth. An amazing wild striped bass was expertly coupled with a stirring lobster potato hash and red wine sauce. A wide offering of desserts was crowned by a hypnotizingly-delicious Chocolate Sphere — helmed by Chef Douglas Hernandez — as packed with a luscious mousse, white chocolate and tasty Nutella powder.

But perhaps most delicious was the charming surroundings and staff that made the romantic atmosphere palpable and something worth returning for any day of the year!

Oceana is located at 120 West 49th Street. For more information, please go to www.oceanarestaurant.com.

Tags Bill Telepan, Chef Bill Telepan, Chef Douglas Hernandez, Culinary Institute of America, Livanos Restaurant Group, McGraw Hill, McGraw Hill Building, Michelin, midtown, Nutella, Oceana, Publishing Row, Rock Center, Rockefeller Center, Seafood, Telepan Restaurant, V-Day, valentine's day

Dining

Chef Leah Cohen talks Pig & Khao, working with husband Ben Byruch & more

Post author By Downtown Magazine
Post date December 15, 2016

A lot of people first took notice of Leah Cohen from the fifth season of Top Chef, but success did not come overnight for Leah. The New York native attended Peter Kump’s New York Cooking School — now the Culinary Institute of America — as a teenager before working for Chef David Burke at Park Avenue Cafe. The Michelin-starred La Madia in Sicily was Leah’s next destination, as followed by Eleven Madison Park. Next she was part of the team at Centro Vinoteca, starting as a sous chef and eventually moving up to Chef de Cuisine. Following her Top Chef exposure, Leah spent a year traveling around Asia, learning from top chefs in Hong Kong, Thailand, Vietnam, Singapore and the Philippines.

Less than five years ago, Pig & Khao is the product of Leah’s Asian travels, mixing her New York technique with traditional Southeast Asian street food. Pig & Khao has been voted “Best Asian Restaurant in New York City” by Zagat, and “Best SE Asian Restaurant in New York City” by the Epoch Times. New York Times food critic Pete Wells gave Pig & Khao a two-star review — which is harder to earn than it sounds — and Mario Batali recently named Leah as one of three on-the-rise chefs to watch. In turn, Leah has appeared on NBC’s Today Show and CBS This Morning, has been a judge on the Food Network’s Beat Bobby Flay, and has been featured in Food & Wine, Saveur, and Harper’s Bazaar.

Downtown had the pleasure of speaking with Leah via e-mail. She not only opened up about Pig & Khao, but what it is like working with your husband. Leah can be followed on Twitter via @ChefLeahCohen, while Pig & Khao can be visited online at www.pigandkhao.com.

https://www.youtube.com/watch?v=htTtCUVDzuc

You and your husband Ben work together in the culinary world. What are your specialties versus his?

Leah Cohen: I handle everything in the back of the house. Hiring and training the kitchen staff, all of the menu development and ordering. Ben handles more of the business side of the restaurant. He handles the day to day operations, paying bills, training servers and social media. Sometimes, we have to help each other out and cross over, but for the most part we stick to what we are better at.

How did the idea for you two to work together come about?

LC: Ben was actually hired as my line cook when we first opened and was quickly promoted to sous chef based on his skills. He was my sous chef for about a year until he made the switch to front of house. It’s much better for our relationship that we aren’t directly working together in the kitchen.

It’s known to be challenging to work alongside a spouse or partner. How do you manage to make it work so well?

LC: It can definitely be hard working with your significant other, but we do a good job of keeping business and personal lives separate. We try not to bring home any work drama, and if we do, we just let it out and then move on.

You are both a chef and an owner of a restaurant. How much time is usually spent in the kitchen versus working on the business end of the restaurant?
T
LC: I would say I still spend a lot more time in the kitchen than I would like. Staffing is a huge issue — especially in New York City — and I have recently been spending more time in the kitchen than I have in the past. I would say I spend 70% of my time in the kitchen and the other 30% dealing with the business. And of course on my “days off,” I’m working on more business-related things.

Do you feel that there are any misconceptions about life as a chef?

LC: A lot of people think it’s a glamorous job, which it’s not. It’s a lot of long hours, hard work and dedication. And it doesn’t get any easier when you are an owner or your own boss.

How would you describe Pig & Khao to someone that has not yet been there?

LC: Pig & Khao is a Southeastern Asian restaurant which focuses on Thai and Filipino food. The dishes on the menu are inspired by my trips to Southeastern Asia and are meant to be authentic in flavor. The food is served family-style and meant to be shared. The vibe is super low-key fun and unpretentious.

As a chef, where do your creations usually come from? Is it word of mouth and suggestions from other chefs? Recipes from magazines and cookbooks that you adapt? Experimentation?

LC: I usually get inspired by my travels when I do my annual R&D trip to SE Asia. I also get inspired by eating out, reading cookbooks — I especially love David Thompson’s books — Instagram accounts and blogs.

https://www.youtube.com/watch?v=Y6qOfODpjn8

Do you have a favorite item on the Pig & Khao menu?

LC: My favorite menu item at Pig & Khao is a dish that has been on the menu since day one. The dish is called Khao soi, and it was the first dish I knew I wanted to put on the menu. I had it for the first time while traveling in Chiang Mai, Thailand, and I became obsessed.

What are some of the recent additions to your menu?

LC: Some new specials that I have been working on are: Fried Pho, Sous Vide Lamb Neck with Coconut Onion Jam and Roti, Kalabasa Gnocchi with Ginitaang Sauce, Braised Pork Belly and Shoulder Bicol Express, and Crispy Pork Belly with Thai Three Flavor Sauce.

When not busy with Pig & Khao, how do you like to spend your free time?

LC: In my free time, I like to hang out with my friends and family members. I also am somewhat of a gym rat, so I spend a couple of hours a week working out. I also have somewhat of an online shopping addiction, which I’m trying cure. (laughs)

Other than Pig & Khao, do you have a favorite restaurant in Manhattan?

LC: Right now I’m hitting up spots in the outer boroughs. I love Lilia, Llama Inn, Casa Enrique, and Ayada.

https://www.youtube.com/watch?v=JrkG6GXmZoE

Dining

Chef Adam Raksin, Rachid Abdelouahad & Ashley Beudeker on the excellent Manhattan restaurant Metropolis

Post author By Downtown Magazine
Post date November 22, 2016

Located at 31 Union Square West, Metropolis is a beautifully-designed oyster room and cocktail bar with live music and a welcoming atmosphere. Hidden beneath the Blue Water Grill, Metropolis is a BR Guest Hospitality establishment, making it as a sister restaurant to fine establishments like Strip House, Dos Caminos, Blue Fin, and The Atlantic Grill. But unlike many of the other BR Guest restaurants, Metropolis is only open for evening visits, keeping hours between 5:30 PM and 11:30 PM from Tuesday through Saturday each week.

Metropolis chef Adam Raksin is a graduate from the Culinary Institute of America, later working at Chicago’s L2O, Per Se, and Gunter Seeger NY. Rachid Abdelouahad, General Manager of Metropolis, grew up in Marrakech, Morocco, and came to the United States for his studies. Prior to working at Metropolis, Rachid worked at Restaurant Daniel under famed chef Daniel Boulud, where he also fine-tuned his skills as a sommelier. Ashley Beudeker is Operations Manager at Metropolis, having previously worked as part of The Fireman Hospitality Group’s management team. Chef Adam, Rachid, and Ashley all spoke to Downtown about Metropolis and why it is a must-go Downtown Manhattan restaurant.

For more information on Metropolis — including its live music schedule, which often includes Katini and Julia Haltigan — visit www.metropolisnewyork.com. Metropolis and its parent company, BR Guest Hospitality, can be followed on Twitter via @BRGHospitality.

What was the first restaurant you ever worked at?

Adam Raksin: The first restaurant I ever worked at was Linwoods in Owings Mills, Maryland. It was one of the more upscale restaurants in the area. I started as a prep cook when I was 14 working there up until I went to Culinary School.

Rachid Abdelouahad: Cal’s on 21st Street, 1991, as a busboy, Garde Manger then a Saute line cook.

Ashley Beudeker: My first quick service restaurant that I ever worked at was Au Bon Pain in LaGuardia Airport when I was 16 years old. This was my first summer job and I was a cashier / sandwich prep doing the 6:00 AM to 3:00 PMshift five days a week. It was an interesting experience!

Adam, what brought you to New York? I know you grew up in Baltimore and had worked at L2O in Chicago…

AR: What brought me to New York is everything. I really think it is the culinary and artistic center of America, if not the world. It has been truly an honor to have achieved the background and resume that I have today.

Rachid, I know you grew up in Marrakech. How did you wind up in New York?

RA: I came to New York to go to college at Wagner College in Staten Island. It was a dream came true at a young age, where I fell in love with hospitality and wine world.

Chef Adam, Ashley & Rachid of Metropolis

Is there anything that you miss about living in Morocco?

RA: The culture is so rich and colorful, the food, the art and the landscape.

Adam, you attended the Culinary Institute of America. Where did the decision to go there come from?

AR: The reason I attended the Culinary Institute of America is because of the high caliber that comes with a degree from there and also. My first employer, Linwood Dame, was a graduate from there and really pushed me to go there. Once I went there and saw the campus, it was really a no-brainer.

Ashley, how did you become part of the BR Guest family?

AB: I knew the former General Manager of Dos Caminos Third Avenue, so I reached out to him in May 2015 and he landed me an interview with my current Director of Operations.

Do you have a favorite item on the menu at Metropolis?

AR: My favorite item on the Metropolis menu has to be the “Cheesesteak.” It really went from a fun thing of me creating in the kitchen to a phenomenon with the media.

RA: The Smoked Flavored Oysters and Dover Sole.

AB: Along with the fact that I love to filet it tableside, I am also a big fan of the Dover Sole for two. It’s a perfect item to share and now it comes with delicious market vegetables and quinoa.

Beyond the food, what is your favorite part of Metropolis?

AR: Other than the food, I would have to say that the favorite part of Metropolis is the atmosphere that the room has with everything going. The music, beverage, and service programs along with the food are really what make the room whole experience.

RA: The service style and what we do in the dinning room with all the tableside service we offer.

AB: The music and my amazing staff members. We are privileged to be the only spot in our area who does live music like we do. We have a nice selection of super-talented trios and vocalists and they really make the room come alive. I have a very small team of captains, front waiters and back waiters. We all work very closely together and every day I come to work they make me proud to be their leader.

What is a typical day like for a chef? Are you always in the kitchen? Are you ever doing the shopping, working in an office, or taking meetings?

AR: A typical day for me combines all of these things. I always go to the Union Square Market across the street to find wonderful produce for that night’s menu and specials. My day often has one or two meetings in there, usually with Rachid, our GM, about the week and next week.

Rachid, what is a typical day for you like as General Manager? Are you in the kitchen much?

RA: I do my rounds frequently to visit the kitchen, check on the chef’s needs, look at all dishes and communicate all the reservations needs. I have two restaurants to run, my day is always super busy, from meeting with the team, wine reps, interviews, administrative work, weekly and daily financial reports to attending every staff pre-shift at both properties.

Ashley, how do Metropolis and Blue Water Grill compare to one another?

AB: They don’t compare. Blue Water is amazing in its own right as it has been a beloved spot in Union Square for 20 years. Metropolis is its own being.

Metropolis pepper vodka cured salmon, mustard deviled egg

What’s coming up for Metropolis in the coming months? Any specials? New menu items? Seasonal events?

AR: We have a lot of fun events coming up for Metropolis, obviously the holidays, but we are always doing special events for our guests as well. I always try to curate specials on a nightly basis whether being an oyster, caviar, or ribeye for two.

RA: Well, it’s Q4, where special events bookings, holiday parties, menu change and exciting action plans for 2017.

Is there an accomplishment you’re most proud of within your career?

AR: I think one of the accomplishments that I am most proud of in my career are my Per Se years. Having been there for four years and seeing the high turnover rate that they have in those kind of restaurants is truly amazing.

RA: Being a part of the opening team at Restaurant Daniel, being a speaker at the James Beard House Scotch Dinner for Strip House with Chef Michael Vignola, and learning about wines around the world, doing harvest in vineyards in California, Portugal, France and Italy.

AB: What I’m most proud of within my career — so far — is my ability to connect with people. Anyone can be taught systems, how to create a spreadsheet, and all of the administrative work that comes with this position. What I feel that I have and try to practice and perfect every day is something that cannot be taught.

When not busy with Metropolis, how do you like to spend your free time?

AR: In my minimal free time (laughs), I like to spend time with my friends and family going out to restaurants and cheering for the Yankees or Giants.

RA: When I am in the building, I am busy catering to the other needs of the operation. When I am off, I am my kids’ slave.

AB: I love to read and spend time with my six-year old puggle named Barkley. Reading a book takes me to a place where I am relaxed and spending time with my dog brings me a joy that I cannot explain.

Aside from Metropolis, what is your favorite restaurant in New York?

AR: My favorite restaurant in New York is the NoMad. It has everything you could ever want — class, great service, amazing food…

RA: Gramercy Tavern.

AB: Metropolis is my only favorite, of course!

Finally, any last words for the kids?

AR: Follow your heart and have passion for your work. Have standards, don’t give into anything or anyone to compromise them.

RA: Follow you passion, set goals, advance yourselves — win every day!

AB: We have to love the kids. I would say: Be kind to animals, be kind to one another, and always know your rights…And my specific words to any young GIRL reading this is a quote taken from my favorite author Sheryl Sandberg from her brilliant book Lean In: “We hold ourselves back in ways both big and small, by lacking self-confidence, by not raising our hands, and by pulling back when we should be leaning in.” So to conclude, I say lean in! Sit at the table, speak up for what you believe in and lean in every day until you get it done.

https://www.youtube.com/watch?v=dGgUtQmTLdM

Dining News

Jean-Georges Launches Food Dreams Foundation

Post author By Eva Troester
Post date October 3, 2016

On Wednesday, Sept. 27, Jean-Georges launched its new foundation Food Dreams, a nonprofit organization dedicated to investing in culinary students and the community around them by bridging the gap between the two.

Jean-Georges has partnered with the Culinary Institute of America (CIA) to provide culinary students with education within CIA, training programs within Jean-Georges restaurants and job placement post-graduation.

“Family, education, philanthropy and dreams [were] our core values when we first decided to create the Food Dreams Foundation,” said Louise Vongerichten, who added: “We want to give back and help students to pursue their dreams in the culinary world, while being a family project and having fun with it.”

With Jean-Georges Vongerichten’s daughter Louise Vongerichten as President of the Food Dreams Foundation and Jean-Georges himself along with son Cédric Vongerichten as co-founders, this truly is a Jean-Georges family project.

Louise Vongerichten

“It started with my father and I, driving to our family house upstate. We were joking about money that I had dropped in the car and I asked my father ‘where should I put this money?’ and he replied ‘To the JG Foundation’ and it clicked in my head. A few months later, the Food Dreams Foundation was up and running,” explained Louise Vongerichten about what spiked the idea of the organization.

“[I feel] very excited and proud to work for such a great cause and doing it with family and close friends,” noted Cédric Vongerichten.

[slideshow_deploy id=’85337′]

The launch party was held at Jean-Georges restaurant on Perry St., owned by Cédric Vongerichten who had also prepared the menu for the night. The launch party had select attendees near and dear to the Jean-Georges family. Among others was CEO and Publisher of Downtown, Grace A. Capobianco.

“I was pleased to be invited to the launch of the Food Dreams foundation. It’s very rare to have a world renowned chef and two of his children reach success in the culinary industry. Not just a success for their individual talent, but success for their charitable contribution and work,” said Capobianco. She added: “The Vongerichtens is an undiminished force in the culinary industry.”

Jean-Georges Vongerichten, Louise Vongerichten and Ian Schrager

“I think it [the foundation] is spectacular. Not only does it give people lots of opportunities, it’s [also] just a very philanthropic [endeavor], it’s just a great thing,” said attendant Ian Schrager, founder of Ian Schrager Company.

Kammy Moalemzadeh, Jamie Singer and Robert Soros

“I think it’s fabulous, the family is so wonderful and for them to be honoring the legacy of Jean-Georges is just fantastic,” said attendant Jamie Singer, CEO of Ussie.

“When they first approached us with this idea, actually they were still formulating it and they said, ‘we know you and the CIA so well, Tim, help us think this through’, and together we collaborated on it,” explained Tim Ryan, President of CIA. “They’re just so smart, they’re such a pleasure to work with,” he added.

Louise Vongerichten, Tim Ryan (CIA) and Jean-Georges Vongerichten

With Cédric Vongerichten and his wife Ochi Vongerichten, both being graduates of the CIA, it was no coincidence that they chose them as their partners, but they are open to expand and add on more partners as the foundation hopefully grows.

“We are partnering with the CIA, but open to partner with other schools and to work with other chefs. We are only in the beginning stage of the foundation,” explained Cédric Vongerichten.

“We are starting in the U.S., and we hope to expend around the world,” he added.

The donations to the foundation goes to supply students with a two-year associate degree at the CIA. They hope to support around 20 CIA-students this first year and then grow the number exponentially.

Mme Attard, Louise Vongerichten and Christophe Attard

“Since I started working on the foundation in February of this year, there is not one day I have not been excited to wake up and work on the foundation, and see the progress of making it real. I can’t wait to raise more money and see smiles on students’ faces when we will give them scholarships and access to their dreams,” noted Louise Vongerichten.

Louise Vongerichten and Hamdi Ulukaya

“[The culinary industry] is an industry of passion, where dedication [and] hard work are important values to succeed. It is a beautiful industry that needs more talents,” said Louise.

“[I]f Food Dreams can help passionate students reach out to their dreams of accessing to an education and a job, it will be great and rewarding!” she finished.

Jean-Georges Vongerichten

Downtown was also able to catch up with Jean-Georges after the event to share his thoughts on the launch:

How do you think that your guests felt about the new foundation last night?

Jean-Georges Vongerichten: We chose to quietly introduce the foundation to people who are near and dear to my family and I. I wanted to celebrate the launch of the foundation with those people who have supported me throughout my career. I believe everyone who attended was excited and as enthusiastic about Food Dreams as we were. After the event, I received great feedback and guests also inquired about how they could get involved and contribute.

Having the culinary institute as partners what does this say for your long successful relationship with this organization?

J-GV: We have a history with the CIA being that Cédric and Ochi are both alumni and chose to launch the foundation with them as our exclusive partner. Dr. Tim Ryan and the CIA have always been very supportive of me and my business and I wanted to reciprocate the support.

Many people talk about your ingenious creativity, Dr. Tim Ryan last night is quoted for stating “Jean-Georges Vongerichten is one of the most creative and innovative chefs in history”, how does this make you feel? And other than hard work, how did you as a young Frenchman in the U.S. achieve such status?

J-GV: Through hard work and always striving to be the best I can be. I learned from my mentors and hope that with this foundation, we can offer the same to students and recipients of our Food Dreams scholarships.

You have so many projects going at once, how do you do it and what drives you to put your name behind it?

J-GV: I do it with the help of my team.

Working with your talented daughter Louise, did you envision this type of collaboration when she was just a little girl?

J-GV: I always knew that Louise would be this motivate and a self-starter. I tend to think that she gets it from me!

-Interviews by Grace A. Capobianco
-Photography by Sophie Kietzmannn

Tags Cedric Vongerichten, CIA, Culinary Institute of America, Dr. Tim Ryan, Food Dreams, Grace A. Capobianco, Ian Schrager, Ian Schrager Company, Jean Georges, Jean-Georges Vongerichten, Louise Vongerichten, Ochi Vongerichten