Y Crazy Mind

William Bronchick , a successful young caterer based in Denver, Colorado, grew up working in his family barbecue restaurant in Texas. With his family’s full support, he attended the Culinary Institute of America in San Antonio. While his original background is in classic American and Texas barbecue fare, William Bronchick quickly branched out to other world cuisines. His curiosity drove him to study cooking abroad in France and Thailand. When he returned to the United States, he made plans to start his own private chef business. Others doubted that he could succeed on his own so soon after finishing school, but his business thrived. Bronchick regularly travels the world to gain experience of new cultures and cuisines. In every city he visits, he picks up inspiration for new dishes. Recently, he traveled to Morocco where he discovered a love for the food and the local culture. Bronchick is equally likely to dine in a five-star restaurant as to visit a small, family-run establis...

The way in which a product is presented is as important as the product itself, sometimes even more so. While the entrepreneur in all of us would like to believe that a superior product or service always receives the most attention, that simply is not reality. Jim Ward understands this extremely well. This designer has worked with countless well known and lesser known brands and companies to enable them to reach their customers more accurately and effectively. In a manner similar to the way a great film director crafts and presents a story to entertain the masses, Ward crafts the proper camera angles, lighting, even costuming…or the equivalent of these in the advertising/branding world. This award-nominated Designer has been the discerning eye and guiding force for names such as Haagen Dazs, Byron Burgers, Deliveroo, and many more. His work with the pan-Asian restaurant Wagamama transformed their aesthetic into a much more sleek and considered look which derived its inspiration from th...

What Salvatore Meo loves most about being a chef is the lack of restriction on his creativity. He loves growing his career a single dish at a time and he thrives on the action going on around him 24-hours a day. His brain is constantly working and developing new ideas to carry his recipes to the next level. He carefully crafts each of his restaurant menus with care and expertise and his customers are all the more thankful for it. The secret ingredient to his success is his unwavering passion for cooking and he has risen above his competitors because of his unique combination of natural talent and savvy business sense. “I became a chef because of my passion. Simple and clear. As a child, I watched my father create and speak through his kitchen and I have done everything in my power to become like the man I idolized so much as a child,” stated Meo. What Meo has established out of his childhood dream is astounding. Having lived in both Italy and Germany growing up, he has d...

Opened in March 2016 and located at 90 Thompson Street, between Prince & Spring streets, San Carlo Osteria Piemonte is the newest gastronomic addition to the Italian culinary scene in the heart of Soho, New York City. We have conducted an interview with the management of the restaurant. What kind of cuisine and ambiance does San Carlo Osteria Piemonte bring? Moreno Cerutti, Managing Director: We named our restaurant San Carlo Osteria Piemonte because we wanted to give a strong emphasis to our territoriality, taking the most famous and monumental square of our Turin, Piazza San Carlo, as our icon. We have brought to New York City the Piedmont’s culture that is reflected in a very simple cuisine and environment: straightforward but genuine and authentic dishes and soft music playing in the background. Also, the restaurant’s furnishings and architecture reveal our region, being extremely minimal but with high-end materials (bronze, faience, beams, contempora...

Quality ingredients and dedicated research combined with Italian talent, mentality and heart dot the menu of new "destination restaurant" in Upper East Side, New York. Opened in November 2014 and located at 973 Lexington Avenue, btw 71st and 70th streets, Caffe Dei Fiori Ristorante is the newest gastronomic addition to the Italian culinary scene in the Upper East Side. We have conducted an interview with the owner Daliso Gulmini. Why did you name your restaurant "Caffe' dei Fiori"? As a reminiscence of my youth, I decided to name my restaurant ‘Caffe’ dei Fiori’ in memory of a legendary coffee shop in the historic center of Bologna where, as a young man, I used to have breakfast every morning. They served breakfast, espressos and cappuccinos with joyful professionalism and cordiality. The kind of ‘Good Morning’ that makes you feel good for the rest of the day. Who influences you the most for this passion for finest Italian cuisine and wine? My ...