No Chefs Allowed
LIVE 6 - 7pm EST
First Aired - 07/13/2010 03:00PM
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Download MP3 (Full Episode)
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This week on The Food Seen Michael spoke to Julia Ickes of Design and Construction Resources LLC, a consulting firm that specializes in the design and construction of high-end eating spaces in New York City. Julia described her now seminal work on Momofuku Ssam and Noodle Bars, and elaborated on how efficiency was underlying element behind the design of both spaces. She also discusses how she designed a cashier system from the ground up for Blue Bottle, while specifically avoiding the traditional POS model. This episode was sponsored by Fairway: like no other market.
Photo #1: Momofuku Ssam Bar. Photo #2: Blue Bottle
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The Food Seen Introduction: Julia Ickes (14:12)
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Michael Harlan Turkell, The Food Seen, Fairway Market, construction and contracting, Julia Ickes, http://www.dcrnyc.com/, Design and Construction Resources, controlling chaos that goes along with discerning chefs and owners, Jack Lamb, in 2003 DCR worked on the first Momofuku, using inexpensive materials and a crisp sense of geometry, designing within budget, Momofuku Ssam Bar, used to be a fast food chicken restaurant, David Chang, started with the kitchen and worked backwards, he had a limited budget, the original place was much more streamlined, Noodle Bar, efficiency was key in the design of that kitchen, punch list, many of the restaurants Julia works with are Asian themed, standardizes the design of the kitchen, they use very specific bar designs, sushi restaurants need particular bar design, bamboo, height depends on the sushi chef, if bamboo rods don't dry well they don't wear well over time, DCR does all of it's own carpentry, they only outsource stainless steel application, there's only so much you can do with basic materials, you need to stand out in New York City, form follows function, a restaurant has to work, staff has to be taken into account,Design and Construction Resources (15:24)
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the best meals possible within these spaces, compiling a scrapbook of images and colors, James Freeman, Blue Bottle Coffee, some people have more specific requests than others, hiding a cash register, custom designed the coffee bar so the register is flush with the counter, James didn't like POS systems, old school register, how do you bookend a project?, DCR never really goes away, they always answer the phone, emergency repairs, storage boxes of leftover tile, kitchen design, it's easier to work when the chef is the owner, what's most important in design?, open kitchens are important, how space flows from kitchen to dining area, equipment lists, DOB, Department of Buildings, certificate of occupancy, if you're building a restaurant use an existing restaurant, Eric Helms, Juice Generation, DCR usually works in smaller spaces,To comment on this episode click here. There are currently Comments
First Aired - 09/27/2009 12:00PM
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Download MP3 (Full Episode)
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Patrick and Katy discuss the grocery business and the rise of Ethinc Foods in American Culture on this week's edition of the Main Course. Guest Anna Zoitas discusses the day to day duties it takes to run the Westside Market.
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Main Course Introduction (6:11)
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Patrick gives Katy his cat, introducing a new animal into your home, fearless cat, attack, biting and scratching, cat has instinct to kill, unfortunately Katy has two birds, it took two days for the cat to get calm and settled,Anna Zoitas: The Westside Market (6:51)
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family owned and operated business, father an immigrant from Greece started the business, Nectar coffee shop on upper East Side, Reggie Jackson, Gristedes is Greek owned, many Greeks in restaruant-food industry, great produce, good variety, not typical of regular markets, Gristedes an all purpose grocery, www.wmarketnyc.com, four locations in NYC one in New Jersey, 77th and Broadway, 110th street flagship store since 1979, accomodates the taste of the times and customers,Sourcing Products, Competition, Operations Management and Private Labeling (18:01)
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procurement, pricing, clientele, reidential, supermarkets, experience, entreprenurial business requires one to wear many hats, over 150 varities of cheese, work with small and large disctributors, artisnal is a more expensive prodcut, recently people are cutting back onthe delicacies, Gentile's Market, four locations, garbage pick-up, partnerships with other businesses and local police and fire department, impact on neighborhood, Dagastino took advantage of no other markets in close range with exorbitant prices, educated shoppers at 77th street location, Chelsea area market has a much different clientele, changing times change the places of typical target markets, Anna's father and the American Dream, buying in bulk, specialty and gourmet product lines, goal is to private label seasonal foods and bulk producred products, wants to move towards a more artisanal line, olive oil is first on the list to be private labeled, risks assosciated with signing your name to a product, branding, backwards trend, expenses, Trader Joe's, Whole Foods, prepared foods, mom and dad help cook, all prepared foods are made on location, funding and staff for four kitchens, best greek salad and rice pudding,Roles Working in the Market, Trendsetting and Shelf Space Real Estate (20:35)
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cashier, communicating with the shoppers, culturally based shopping, lifestyle based shopping, coconut water, biggest seller, all natural product, health conscious buyers, over thirty thousand items, store placement, products near register like cliff bars and other health bars, slotting fees, larger chains bid for shelf space, buyers for each location, price per pound, portion pricing, feta cheese, grocery items specifically chosen for each market location, impressive line of imported chocolates, consumer demand, Hunts Point Market and sourcing more local, central and regional distribution, CSA's, consistency of products, the best apple is the one the worm chooses, open salad bars, wants to expand high quality products, above the lowest common denominator, exploring what people are buying,Producing for Heritage Radio Network, New Shows and Next Week (5:00)
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Heather Hyman, tags, New Programs, Cheap Date with Cathy Erway, Catch It Cook It Eat It! with Ben Sargent, three part special on de-localizing New York's meat production when shipping began via refrigerated beef by rail from Chicago with Nelson Harvey and Lorenzo Ragionieri,To comment on this episode click here. There are currently Comments
