NEW YORK – Leading New York area chefs will display their talents and create new dishes for participants attending the Dec. 13 New York Produce Show and Conference in Manhattan.
At the Dec. 13 one-day expo, four chefs will provide demonstrations from 11:00 a.m. to 5:00 p.m., at the Jacob K. Javits Convention Center Hall 1C in Midtown Manhattan.
Participating chefs are:
* Roland Iadanza, territory manager for RC Fine Foods in Suffolk County, NY;
* Stephen Moir, culinary instructor for the Middlesex County Vocational and Technical Schools-Perth Amboy Campus, NJ, and Executive Chef for Ocean Beach Club, Elberon, NJ;
* Paul Riedman, Certified Executive Chef at Nassau Country Club, Glen Cove, NY;
* Alain De Coster, culinary advisor/ sous Chef des Cuisines at the Plandome Country Club in Plandome, NY.
Each is scheduled to conduct one-hour presentations where they are to prepare three recipes using four ingredients grown in New York State: apples, cabbage, onions and maple syrup. The chefs must develop their own recipes, which can use a single ingredient or a combination of the required ingredients.
The demos will provide show attendees, which include restaurant operators and others in foodservice and retail industries, new ways to incorporate produce into dishes, says Chris Neary, Northeast vice president of the American Culinary Federation and corporate executive chef at Bay Shore, NY’s Crown1 Enterprises, Inc., a part of J. Kings Foodservice Professionals Inc., in Holtsville, NY. (Neary assisted in recommending the chefs for the New York Produce Show.)
“The demos will give people new ideas and tastes,” he says. “When you have a chef on center stage doing something unique with a product, it gives show attendees — whether they are a distributor or in sales — more ideas on how to market the produce. Chefs always bring great marketing opportunities to produce.”
Moir plans to prepare roasted butternut squash soup, roasted winter vegetables with apples and seared fish with Asian slaw. He says he wants to learn more about new produce products at the show. “I’m looking forward to seeing the new items coming out within the field, to be ahead of the trend,” says Moir. “It’s good for the produce industry to see how different chefs utilize similar products.”
The New York Produce Show and Conference is sponsored by the Eastern Produce Council and Produce Business magazine. With the backdrop of the holiday season in Manhattan, more than 5,000 industry professionals are planning to attend the “Celebrating Fresh” business-to-business event, which includes a retail panel keynote breakfast, educational sessions, and tours of New York and Philadelphia area produce retailing, wholesaling and rooftop growing operations. In addition, several conferences will take place before and after the Wednesday trade show, including the daylong Global Trade Symposium on Tuesday, Dec. 12, and the ‘Ideation Fresh’ Foodservice Forum on Thursday, Dec. 14.
In its eighth year, the show – the second-largest U.S. produce show – attracts retailers and foodservice buyers from every continent, as well as produce industry personnel including grower-shippers, marketers, distributors, brokers and others. Its biggest benefit is it allows industry people to engage and interact with colleagues – and potential customers.
Iadanza possesses more than 30 years of experience in all facets of fine dining, catering and restaurant operations. From 2001 to 2013, he was executive chef/director of sales for Great Eastern Pasta Works and Pasta People in Lindenhurst, NY, and Babylon, NY. For 11 years, he was executive chef at Bruzells Restaurant in Great Neck, NY, and held other positions in New York area restaurants including executive chef, sous chef and head chef saucier.
Following military duty as a cook in the Belgian Navy, De Coster was a chef and restaurant manager in New York, including executive chef at Le Saint-Jean des Pres, Sette MoMA Restaurant at the Museum of Modern Art, and Paramount Pictures. He was corporate executive chef at New York’s Petite Abeille Corp., and sous chef tournant at 5757 Restaurant at the Four Seasons Hotel. He was director of culinary excellence at the New York Institute of Technology.
A graduate of the Academy of Culinary Arts 90’, Moir has been twice awarded Teacher of the Year for his school as well as three time semi-finalist for the American Culinary Federation Northeast Educator of the Year. He was corporate executive chef for Deer Park Ravioli, a Gannet News Service weekly food columnist/restaurant reviewer and executive chef for Il Giardino Sul Mare, Forked River, NJ.
A Certified Executive Chef recognized by the American Culinary Federation, Riedman worked more than 15 years in the management of kitchens in New York area country clubs, hotels and caterers. He was Certified Executive Chef at the Cherry Valley Club, Garden City, NY, Certified Executive Chef/ Food and Beverage Director at the Stonebridge Golf Links and Country Club, Smithtown, NY, and was an executive sous chef.
Find more information on the show at www.nyproduceshow.com. The Javits Convention Center is at 655 W. 34th St, New York, NY.
Caption: Alain De Coster, culinary advisor/sous Chef des Cuisines at the Plandome Country Club in Plandome, NY, showing his skills at a previous New York Produce Show.
Source: New York Produce Show