Do you or someone you know any food writers, chefs, cookbook authors, cookware makers, especially those in Jersey? I am thinking about doing a series of Q&As with better known professionals associated with the food and cookware industry, one to bring some interesting discussions, and two to raise the profile of the site so we can draw more users and ultimately increase participation in discussions. Since we are starting out with nothing, I am thinking it would be better to utilize any personal / professional contacts the community have for better chance of getting yes from the targets. Please let me know your thoughts. Feel free to reply here or PM me. Cheers.
As regards cookware, as you know, most of that stuff is made in China, if not Vietnam or Malaysia. The few remaining US manufacturers are in mostly in Wisconsin & Minnesota.
T-fal, which is French has an office in West Orange, but as far as I’m aware that’s about it for Jersey.
@Michael_d_Ennery is a very popular chef in our (Monmouth / Ocean County), also I understand Drew of Drews Bayshore Bistro in Keyport is a lurker. I do not have contact information for him. @seal@RGR both of your thoughts would be helpful.
Don’t know what I bring to the party here @NotJrvedivici. Sure I talk with some chefs and even know a few behind the scenes investors and landlords but it doesn’t sound like anyone I know can help. But I will ask.
E.g. Cookware we can invite someone to talk about cookware theories, manufacturing, etc… Suppliers- Do we think people will have many questions for D’artagnan? I can’t figure out how this one will work yet since they buy stuff to sell so they don’t have anything they own per se other than the buying process.
I personally know only two NJ chefs: Drew (mentioned above) and Scott Anderson, chef/owner of two Princeton restaurants, upscale Elements and its more casual sibling Mistral.
You know you play the “big shot” when we get together, then when asked to deliver on some of the names you love to drop in person you come up empty on here. I see now Seal…all talk. (joking)
[quote=“hungry6549, full:true”]onion, post:12, topic:
E.g. Cookware we can invite someone to talk about cookware theories, manufacturing, etc…[/quote]
Well I think cookware manufacturers are pretty much going to want to plug their stuff vs. the next guys. You would probably have to look to a chef or a cooking school instructor if you wanted to compare and contrast products. But that’s also a little boring, the kind of thing America’s test kitchen does all the time. Maybe somebody at the CIA in Hyde Park could do this.
[quote=“hungry6549, full:true”]onion, post:12, topic:
Suppliers- Do we think people will have many questions for D’artagnan? I can’t figure out how this one will work yet since they buy stuff to sell so they don’t have anything they own per se other than the buying process. [/quote]
The founder of D’Artagnan, Ariane Daguin, is a genuine New Jersey success story on a national scale. Almost every famous restaurant in the US gets their Foie Gras , as well as many other specialty meats such as wild game, and charcuterie, from D’artagnan. Ariane is passionate about quality ingredients, and will regularly grant interviews to discuss this passion. And ask any chef, great food begins with the ingredients. She has just published a memoir in France and would be a person of not just NJ, but perhaps national and international, interest for a Q & A. Her biography is here:
I don’t know why we have to get the Fed’s involved in this.
(as much as it pains me to admit it I do generally agree with Vikings assumption that most manufacturers would just turn it into a product pitch)
