Celebrating 40 Years of Food Writing

Celebrating 40 Years of Food Writing: A Conversation with Mark Bittman

Thursday, February 27th | 6:30-8:00pm
International Culinary Center
28 Crosby St, 5th Floor, NYC
General Admission: $15

Discount for Students & Alumni
(Email events@culinarycenter.com for verification to receive code)

One of the country’s most widely-admired food writers, Mark Bittman—best-selling cookbook author, journalist and TV personality—has been writing about food since 1980. Although he was never formally trained as a chef, his vast knowledge of the food world, combined with his friendly attitude towards cooking, has made him a household name for more than four decades! As the author of 30 acclaimed books, including the timeless How to Cook Everything series, he continues to educate and foster future minds of the food world at Columbia University’s Mailman School of Public Health.

This February, join us to celebrate Mark Bittman’s 40 years of food writing in a lively conversation with Bittman and Yewande Komolafe—cook, food stylist, writer and spokesperson behind the dinner series, “My Immigrant Food Is…”. Together, they’ll discuss perseverance in the food industry—whether in cooking or in food writing—and how success does not come overnight. Sharing their personal, and professional experiences, we’ll explore their different paths to success and how they’ve built careers outside the kitchen. Both Bittman’s and Komolafe’s work is inspired by making cultural connections through food. They’ll address how students, chefs and professionals in the food industry can make an impact in the world—sustainability, food waste and more—as they discuss how the choices that chef’s make, matter. We’ll also hear about what goes into writing a classic cookbook, like How to Cook Everything, and Bittman’s revision process for the newest edition. Learn the secrets of an award-winning cookbook author and glean insight into one of the greatest food writers of our time!


The evening wouldn’t be complete without questions from our audience! To facilitate a smooth conversation, we ask that attendees submit their questions in advance when purchasing tickets through eventbrite, or by emailing events@culinarycenter.comQuestions from the audience will be taken in advance ONLY.

Mark Bittman
Mark Bittman
Food Writer and Cookbook Author

Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and The New York Times number-one bestseller, VB6: Eat Vegan Before 6:00.

For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday Magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has more than a million views. He was a distinguished fellow at the University of California (Berkeley) and a fellow at the Union of Concerned Scientists; he is a member of the faculty of Columbia University’s Mailman School of Public Health and is also the editor-in-chief of Heated. Throughout his career Bittman has strived for the same goal: to make the food, in all its aspects, understandable.

Yewande K
Yewande Komolafe
Writer, Recipe Developer and Food Stylist

Yewande Komolafe is a writer, recipe developer and food stylist originally from Lagos, Nigeria. Her background in food has been informed by everything from  – her grandmother’s, mother’s, and aunties’ kitchens, to restaurant kitchens across the United States. Yewande develops recipes that lend taste and texture to her experience as an immigrant in the United States. She has worked closely with chefs and restaurateurs on cookbooks, written and tested recipes for several food publications, and hosts a regular dinner series centered on food, immigration and adaptation. Her recipes and writing have appeared in the New York Times, Whetstone, Food And Wine, Munchies, Saveur, among others. She lives in Brooklyn with her husband, daughter and many jars of spices.

Business Bites Strategies

Business Bites: Strategies for Purchasing and Operations

The BUSINESS BITES SERIES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

BUSINESS BITES: STRATEGIES FOR PURCHASING AND OPERATIONS

RUNNING A PROFITABLE FOOD BUSINESS

Monday, February 10th | 6:30-8:00pm
International Culinary Center
28 Crosby St, 5th Floor

Ordered too much of an ingredient with a short shelf life? Have equipment that needs repairs, or to be replaced all together? Purchasing decisions can be some of the most challenging to make when operating a food business, especially in the early days. The right decisions can increase profits, but making the wrong one can be costly! Whether you’re building a new menu with cost efficiency in mind, or navigating the bid process for food, equipment and service vendors, having processes in place to manage these challenges is important to the success of your business.

So, what does it take to streamline your food business operations and perfect your purchasing?

In our next Business Bites event, our panel of experts will discuss strategies that help food businesses streamline their operations—from establishing systems to maximize profits, to coordinating food & equipment purchasing, managing maintenance costs and more. Learn how to find trusted suppliers and purveyors who provide high-quality ingredients, as well as tips to improve inventory organization and optimize food freshness. From menu costing and buying local to service contracts, wait staff education and more, we’ll discuss strategies to improve your operations and prevent costly mistakes. You’ll also have ample time for networking and the opportunity to learn how ICC’s Food Business Fundamentals program can take you from concept to business plan & pitch in just 6-weeks!

MODERATOR

tracy
Tracy Wilson – General Management Consultant, 1 Hotel Brooklyn Bridge & Central Park; ICC Food Business Fundamentals Instructor

A graduate of Western Kentucky University and New York University, Tracy began her restaurant career as an opening member of three-star Gramercy Tavern. She was promoted within Union Square Hospitality Group several times including as General Manager of Tabla Restaurant, and later as General Manager of the multi-unit Art Food Cafes within the Museum of Modern Art.

After 20 years within the Union Square Hospitality Group family, Tracy went on to work as the Director of Operations for Claus Meyers’ Great Northern Food Hall within Grand Central Station, before becoming the General Manager of The Brooklyn Barge. Throughout her career, she has managed multi-million dollar operations with hundreds of employees. In 2009, she joined the International Culinary Center’s Food Business Fundamentals program as a guest lecturer. In 2015, Tracy began consulting for restaurants and businesses to develop key growth areas, including 1 Hotel Brooklyn Bridge, 1 Hotel Central Park, and Bar 65 at the Rainbow Room.

PANELISTS

bradford thompson
Bradford Thompson
Owner, Bellyfull Consulting, Inc; ICC Food Business Fundamentals Instructor

Thompson’s culinary career has taken him from coast-to-coast, learning from some of the country’s most notable chefs, including Vincent Gueritault, Alessandro Stratta and Daniel Boulud. He later became executive chef of Mary Elaine’s at the Phoenecian. During his time there, the restaurant earned many awards, including the coveted Mobil 5 star award, AAA 5 Diamond, and the Grand Award from Wine Spectator. Thompson himself was voted one of Food & Wine’s Best New Chefs in 2004 and won the James Beard Award for “Best Chef South West” in 2006.

In 2008, Thompson returned to NYC to become executive chef at Lever House in Midtown. He’s since founded Bellyfull Consulting, which offers private dining, menu consulting, staff training, and culinary productions. He and his wife also started Jules Gourmet Foods, LLC, a company that specializes in Jamaican sauces and seasonings. Thompson is currently executive consulting chef for Miss Lily’s Favourite Cakes, an unparalleled Jamaican restaurant in Greenwich Village. Thompson and his cuisine have been featured in several publications, including Food & Wine, Gourmet, Art Culinaire, The New York Times, and The Jamaica Observer. He’s also received network coverage on Fine Living Network, CBS Early Show, The Today Show, and Food Network.

daniel soloway
Daniel Soloway
Founder & President, Kitchen Options

Dan graduated from the University of Pennsylvania with an Honors degree in Biomedical and Nutritional Anthropology. Upon graduation, he began a career in finance as a Proprietary Options Trader on the American Stock Exchange. Five years later he turned in his pen for a chef’s knife and enrolled at the International Culinary Center.

A 20-year veteran in the restaurant industry, Dan’s focus on purchasing and operations began in the kitchen under Chef Michel Nischan and John Mooney at the W Hotel. During his time at Drew Nieporent’s Tribeca Grill, Dan went from dining room manager to the Director of Purchasing. Following his four years at the Myriad Restaurant Group, Dan joined Chef Thomas Keller to open Per Se as Purchasing Manager, later opening Bouchon Bakery. Eventually, Dan ventured into consulting and founded his company Kitchen Options. His clients include The Shelbourne Hotel in Dublin, Sullivan St. Bakery, Blue Hill at Stone Barns, and Union Square Hospitality Group. Today, he continues to consult for hospitality clients interested in reducing costs, creating efficiencies or bettering their operating procedures.

james murphy
James Murphy
Director of Operations, Procurement & Facilities, Union Square Events

James Murphy is the Director of Operations, Procurement & Facilities for Union Square Events, where he heads a department responsible for developing and implementing best practices in regards to purchasing, sourcing the highest quality products and fostering strong vendor relationships. In addition to his role at Union Square Events, James provides company-wide procurement related support throughout Union Square Hospitality Group.

James graduated from Florida State University where he studied Political Science and Philosophy. In pursuit of more experience and education, James moved to New York in 2008 and began studying nutrition and culinary arts as well as staging at various restaurants in Manhattan and Brooklyn. After working in a variety culinary managements roles, James accepted an offer with Union Square Events as Purchasing Manager in 2011. After four years, James was promoted to his current role as Director of Purchasing and Compliance. When not at work, James enjoys reading, running, cooking and spending time with his family.

business bites

Business Bites: Cultivating & Retaining Top Talent

The BUSINESS BITES SERIES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

BUSINESS BITES: CULTIVATING & RETAINING TOP TALENT

Harnessing HR Tools to Build Your Workforce

Thursday, November 7th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Building and maintaining a healthy team is vital to the success of your business. Whether you run a kitchen, own a bakery or are looking to open a restaurant, it’s important to learn the key steps to managing and motivating your staff to success. It all starts with great leadership which encourages quality work and staff retention. But with labor laws continuing to change and minimum wage increasing, business owners are being forced to adapt their staffing models to account for these necessary protections for their employees.

So how can businesses, small & large, retain employees and build successful teams?

Join us for an informative discussion with experts in Human Resources & Restaurant Group operations on the importance of selection and hiring, training and retraining, and lastly, engagement and retention. Our panelists will share tools for retaining your staff, providing 401k & insurance incentives and more. We’ll talk about the impact of increased minimum wage on restaurant operations and new no-tip restaurant models. Plus, we’ll discuss how new technology, like apps for kitchen workers, could change the hiring landscape. You’ll also have ample time for networking and the opportunity to learn how ICC’s Food Business Fundamentals program can take you from concept to business plan & pitch in just 6-weeks!

MODERATOR

Alek Marfisi
Alek Marfisi – Owner, Upwind Strategies & ICC Food Business Fundamentals Instructor

Alek Marfisi is a native New Yorker with a passion for building things and helping people. After working advising small businesses for five years, Alek launched Upwind Strategies in 2015 with the mission of providing deeper and more relatable services to small businesses: the anti-business-school services firm. He previously worked with the NYS Small Business Development Center where he dove into the exciting intricacies of making entrepreneurial projects a reality. Since then, Alek has logged more than 11,000 hours working with small businesses and has been recognized as one of the top drivers of economic development in the country.

PANELISTS

Jackie McMann-Oliveri,
Jackie McMann-Oliveri, PHR
Director, Talent & Culture
Bold Food – Gato NYC – Shark Las Vegas – Bobby’s Burger Palace

Director of Talent and Culture at Bobby Flay Restaurants accustomed to hiring, training, supporting and retaining World Class Talent in the Wonderful World of Hospitality! 20 plus years in HR, a lifetime in Restaurants …Passions include leadership and talent management with a belief that as leaders we should always be selecting and hiring amazing people, giving them the support, tools and opportunities to succeed and partnering on accountability for all.

Most recently served as HR Director for The Meatball Shop and is a founding member of HR Professionals in Hospitality, a lecturer at The International Culinary Center Food Business Fundamentals program and lives and breathes an open-door policy. She does what she loves and loves what she does. Loves to garden and cook and spend time with family, friends and Chihuahuas named Latte & Mocha!

chef oron franco
Oron Franco
Director of Culinary Operations
Westville Resturant Group

Chef and entrepreneur, Oron Franco, combines his passion for food and business with over a decade of building and leading companies in hospitality, food service and FoodTech.

He graduated with honors from International Culinary Center and build his career in NYC working with renowned chefs like Michael Anthony and establishments Gramercy Tavern, JP Morgan Chase Fina Dining and several more.

He currently holds a roll as the Director of Culinary Operations at Westville and is the co-founder of Prime 6 – Premium Sustainable Charcoal.

He founded “Impact on a Plate” initiative, an organization with a mission to promote sustainability and positive change in the food and hospitality industry.

He lives in New York with his wife and two children.

Business Bites: Perfecting Your Pitch

The BUSINESS BITES SERIES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

BUSINESS BITES: PERFECTING YOUR PITCH

How To Leave Your Investors Hungry For More

Thursday, August 1st | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

One of the biggest challenges for restaurants and food business owners seeking growth is securing investors. So, how do you convince a total stranger to believe that your idea will sell? Well, it all starts with a great pitch and a solid business plan to back it up! From coffee shops to elevators, networking events and more, entrepreneurs must be ready to share their pitch at a moment’s notice. That means delivering your unique sales proposition and brand story in a short amount of time that gets them hooked.

But, where do you start when your pitch has to be succinct and well-delivered to make a lasting impact?

Join us for an informative discussion with experts who have experience as small business owners, investors, business coaches and more to learn the secrets to crafting a great pitch for your restaurant or food business! Whether you’re in the start-up phase, or looking to grow your existing business, you’ll learn what every good pitch should include, how to avoid common mistakes when pitching and what to do to make your pitch stand out. Our panel will share their experiences on where to find investors and insider tips on what they really want to hear. Plus, learn the 5 major stages of start-up funding to develop your financial acumen and get you on the road to success. You’ll also have ample time for networking and the opportunity to learn how ICC’s Food Business Fundamentals program can take you from concept to business plan & pitch in just 6-weeks this September!

MODERATOR

Alek Marfisi
Alek Marfisi – Owner, Upwind Strategies & ICC Food Business Fundamentals Instructor

Alek Marfisi is a native New Yorker with a passion for building things and helping people. After working advising small businesses for five years, Alek launched Upwind Strategies in 2015 with the mission of providing deeper and more relatable services to small businesses: the anti-business-school services firm. He previously worked with the NYS Small Business Development Center where he dove into the exciting intricacies of making entrepreneurial projects a reality. Since then, Alek has logged more than 11,000 hours working with small businesses and has been recognized as one of the top drivers of economic development in the country.

PANELISTS

paul daitz
Paul Daitz, Executive Chairman of BCMS

A veteran of the global M&A market, Paul joined BCMS as its Executive Chairman in 2013. Paul spent seventeen years at Goldman, Sachs & Co., most recently as a senior member of the Global M&A Group. Based at the London office, he served as Chief Operating Officer of the Investment Banking Division in Europe and as a senior member of the M&A team. After Goldman Sachs, Paul was Senior Managing Director at Macquarie Capital (USA) Inc., and the Head of the Telecommunications, Media, Entertainment & Technology Group for North America. He was responsible for the firm’s mergers & acquisitions, financial advisory and principal investing activities across these industries.

APRIL WACHTEL
April Wachtel – Founder/CEO, Swig + Swallow

April Wachtel is a passionate educator, an experienced mixologist, a cocktail and spirits instructor, and founder of Swig + Swallow, the cocktail mixer company. She is a 22 year veteran in the beverage and hospitality industry, working in every role from busser to bartender to beverage director, to brand ambassador to beverage consultant. April has appeared on The Today Show, and Fox & Friends, as well as The Pitch Podcast, The Travel Bite, Tech Bites, The Main Course, Sharp & Hot, and more.

Evan Madden-Peister
Evan Madden-Peister, Strategy Designer at Business Models Inc.

Evan is a strategy designer and provacateur, with an entrepreneurial spirit and analytical impulses. He draws stories from different business contexts, and from the world/life at large, to shift perspectives and draw creative parallels for the participants. A career grounded in entrepreneurship as a member of the founding teams at Birch Coffee and Delhicioso, as well as consulting for multiple startups and coaching at the Starta Accelerator, has given Evan a bias towards creation. That foundation has also driven home the reality that change can happen fast, and that in order for large organizations to thrive they need to stay adaptive to the needs of their customers. This means embracing and putting into action a more agile method of thinking and doing—as a Strategy Designer at Business Models Inc. he helps his clients do exactly that.