Part hospitality school and part restaurant café in historic Hoi An, Vietnam, STREETS provides local, disadvantaged youth with an 18-month training program designed to give them the tools and skills to achieve financial independence.
To raise money for the organization, a lineup of some of the best chefs in New York City will cook up their own unique interpretations of “street” food, complemented by wine and cocktails.
“We are so excited to be sharing this momentous occasion with the New York culinary community, to whom we owe so much gratitude for their support over the years,” said Neal Bermas, founder of STREETS International.
ICE president Rick Smilow says that he and his colleagues look forward to the event each year because there are always so many new and innovative dishes to try, and people literally eat it up.
“The organization in Vietnam is so innovative and we are so happy online pharmacy that we’re able to support the culinary education and lifelong careers of young adults who otherwise would have very limited opportunities.”
The students that find their way into the program come from abhorrent living conditions, and in some cases, are even rescued from servitude or worse.
STREETS has also just opened a program in Ho Chi Mihn City, its first expansion beyond the original Hoi An school.
A native of Brooklyn, celebrity chef Thomas Perone has accomplished an unbelievable amount since graduating from the Institute of Culinary Education in 2004. Within those 12 years since his graduation, Chef Thomas has opened food spots inside Citi Field, MCU Park and the Barclays Center. Outside of the arena world, 2016 brought the launch of Chef Thomas’ latest restaurant, Primal Cut. A fresh steakhouse concept in Manhattan, Primal Cut is a collaboration with the S Hospitality Group.
Chef Thomas spoke to Downtown about all of his locations. A highlight of the Q&A was his “last words,” which offer a lot of insight into the life of both a chef and a restauranteur. Chef Thomas Perone can be followed on Twitter via @ThomasJPerone and on Instagram as @ChefThomasPerone.
How would you describe Primal Cut to someone that hasn’t yet seen photos or been there?
Chef Thomas Perone: I would describe Primal Cut as a classic restaurant with a very modern feel. The attention to detail that went into designing the space shows. Old-school wooden finishes, Italian wall paper, marble finishes, with a modern approach to architecture. And the menu reflects that same idea. Guests will find all the staples they look for in a delicious steakhouse diner, but will be pleasantly-surprised when they find many more unique offerings, resulting in an elevated steakhouse experience.
Do you have a favorite item on the Primal Cut menu?
CTP: My favorite menu item is definitely our Dry Aged Cowboy Ribeye. It is dry aged for 21 days and the marbleization in this particular cut makes for an outstanding flavor. We also do a spiced rub version with toasted garlic chips that seems to be a fan favorite.
A lot of people first learned about you through Pig Guy NYC, which is found in Citi Field. How did the opportunity to have a stand in Citi Field come about?
CTP: Pig Guy NYC was first made popular in the tri-state area because of the Boomer and Carton Show on WFAN. Back in October 2013 I did a pig roast for a Giants game at MetLife [Stadium]. In the days leading up to the pig roast, it was talked about constantly on the show. Pig Guy NYC really became an overnight sensation. Our Bacon on a Stick was first served at MCU Park in Coney Island where the Brooklyn Cyclones play. The success at the minor league level opened the doors to the major league.
Chef Thomas with UFC legend George St-Pierre
Another spot of yours, Thomas’ Greek Kitchen, is tied to sports as it serves at the Barclays Center. Are you a big sports fan?
CTP: I’m a moderate sports fan, but a fanatic when it comes to baseball. Growing up my brother Gary’s love for baseball rubbed off on me. He works for the Mets and I work with the Mets. But shhh, I love the Yankees.
Was there any hesitation about opening up Primal Cut in its current location? Or fear of what connoisseurs of fine steak may think?
CTP: No hesitation at all, my biggest concern is putting the best product on the plate day in and day out. Our affiliation with Sapphire only fuels me more and more to be the best possible chef I can be. Beyond the gentlemen club stigma, Sapphire is very successful at what they do. I’m proud to work with the team and to be a part of the growth of the company. It’s only fitting that the best gentlemen’s club in New York City should have a steakhouse that can cater to its high-end clientele.
Ultimately, Primal Cut, Pig Guy NYC and Thomas’ Greek Kitchen all serve very different cuisines. Is that intentional?
CTP: No, it’s not intentional, I just love to cook. I have learned how to tie all of these concepts together through my recipes as well. I think as a chef having range is very important.
Primal Cut
Do you hope to open up even more restaurants? Write cookbooks? Are there goals that you have as a chef?
CTP: I would love to open more restaurants, write cookbooks, and travel the world to different culinary destinations with my family. I have learned that looking too far ahead makes you lose sight of what is right in front of you. I have been presented a great opportunity with Primal Cut. Once we are recognized as an elite steakhouse in New York City, I can then look at what is next.
These days, how much of your time is spent in the kitchen versus in meetings and handling business?
CTP: We are in the process of building a brand, so I am in the kitchen for five to six days a week. Meetings happen right before service, or even during service. Most of my business is handled between 5:00 PM and 7:00 PM.
How do you manage to stay so organized? Are you reliant on iCal or Google Calendar? Do you have staff to keep you organized?
CTP: I am very lucky to have an amazing support system with seasoned managers and a very supportive boss. The hardest part of being a chef is becoming business-minded as well, so I — like everybody else in the world — definitely rely on my phone. I have my calendar setup with alerts constantly.
Chef Thomas Perone
Recent Primal Cut opening aside, what else have you been working on?
CTP: We are planning to open another location in the future that will feature a spin-off concept, so recipe testing, execution, and development are my primary concentrations right now.
When not busy with the food world, how do you like to spend your free time?
CTP: Spending time with my wife Molly and daughter Cali is by far most important when I have free time.
Do you have a favorite restaurant beyond what you’re involved with? Or do you generally eat at home when not working?
CTP: I have two favorite restaurants: Barbuto and Forgione’s. I have closely followed both Jonathan Waxman’s and Marc Forgione’s career, and really identify with Waxman because of our very similar approach.
Finally, Chef Thomas, any last words for the kids?
CTP: When coming out of culinary school, remember that you are not a chef. You will not get paid a lot, nor will you have much of a social life. Your career will only go as far as your attitude takes it. Show up to work early every day, focus on the positives, and grow as a cook. It is easy to get blinded by all that’s out there, take it from somebody who knows firsthand. Lastly, if you are cooking without passion, please reconsider this field. Without passion it is just ingredients on a plate, cook with love and instill that in everybody you come across.
Photo courtesy of: The Institute of Culinary Education
Photo courtesy of: http://www.ice.edu/
The Institute of Culinary Education (ICE) has officially found a new home in Brookfield Place! In May, ICE relocated from their longtime location in the Flatiron district to 225 Liberty Street.
Extending across 74,000 feet with remarkable views of the Hudson River and the World Trade Center, this move coincided with ICE’s 40th anniversary. This is officially the third significant relocation since the school’s establishment in founder Peter Kump’s apartment in 1975, to a three story walk-up on East 92nd Street, and then to their 23rd Street facility in 1999.
In this new setting, the facility features 12 teaching kitchens and six lecture spaces expanding over a single floor. ICE has created an environment that encourages innovation, and integrates all of the school’s culinary offerings, such as four accredited career training programs, professional development opportunities, recreational cooking workshops, and special events. With the new, larger site, students can embrace a greater sense of community with the student lounge that features floor-to-ceiling windows as well as a new culinary library.
ICE’s new home allows students to access equipment from leading culinary brands such as personal iPads loaded with textbooks and lesson plans, culinary classrooms equipped with gas, French top and induction burners, pastry kitchens with blast freezers and steam-injected triple deck ovens, modernist cooking equipment such as plancha and rotisserie, a kitchen ideal for teaching “brigade” style cooking, spaces dedicated to mixology and wine studies, as well as indoor hydroponic herb garden, and much, much more.
Photo courtesy of: The Institute of Culinary Education
With the beautiful waterfront views, ICE is now an ideal choice for special events and demonstration classes. Google and Apple executives, producers from Top Chef and The Apprentice have met, entertained or taped segments in this event space. The Brookfield Place location also accesses the French market known as Le District, the Hudson Eats food terrace and high-end independent restaurants. The new school also has an impressive five-acre outdoor plaza and marina along with the Brookfield building itself featuring a four story, palm-tree filled atrium named the “Winter Garden”.
ICE was one of New York City’s first serious cooking schools and has trained several chefs who have risen to fame across the nation. These include chef Marc Murphy, a chef and judge on the Food Network’s Chopped, and Gail Simmons, a judge on Bravo’s Top Chef. ICE is also active in supporting food-related charities such as City Harvest, Action Against Hunger and Citymeals-on-Wheels.
The new venue will allow instructors the chance to teach and inspire students in a world-class, vibrant space.
Lower Manhattan has recently been experiencing a retail boom with the expected openings of the Fulton Center Mall, South Street Seaport and the World Trade Center Oculus Shops. Leading the way of these commercial hotspots is the soon to open Brookfield Place.
The towering waterfront office complex that faces the Hudson River on 200 Vesey St. has already lured in luxury brands such as Michael Kors, Diane von Furstenberg and Paul Smith to list a few. Though regardless of how many high end fashion commodities Brookfield Place will provide, it is important to mention that fine dining and exercise aren’t far behind.
For the dining experience, one of Brookfield’s signature destinations will be Le District, a French response to Eataly, the high-end supermarket with a settlement in the Flatiron District. Le District, owned by restaurant tycoon Peter Poulakakos, will be divided into “districts”: a restaurant, café, market, and garden area. It is expected to open late this year.
Next on the list of dining is Hudson Eats, a dining terrace which will feature 14 high-end counters that will seat up to 600 diners. Such eateries will include L.A.’s own Umami Burger, Dos Toros Taqueria from Brooklyn and Blue Ribbon Sushi. Alongside the casual food places, critically acclaimed chefs Jean-Georges Vongerichten and Jose Garces are planning an opening of world class restaurants each in the same location.
If you think you outdid yourself with lunch or dinner, an Equinox gym has been announced to open in the building this Fall if you wish to attend yoga sessions or cycling classes. Food and exercise aside, The Institute of Culinary Education (ICE) has inked a slot in Brookfield Place as well as Bright Horizons Family Solutions opening a child care center.
Let us not take away the spotlight from the retail giants that plan to make Brookfield Place the most extravagant of shopping centers. Starting the list is Saks Fifth Avenue, which announced earlier this year the opening of their second flagship store at this very commercial center. Following the list are Italian powerhouses Ermenegildo Zegna and Salvatore Ferragamo, England’s finest, Burberry, and Hermes, the iconic French line. These and many more will be the tenants to promptly occupy space in New York’s newest fashion Shangri-La.
