A Food Industry Professional with over 25 years experience, from selling to running even owning businesses.
I started in the food business working for a New Jersey Butcher where I was taught how to cut different meats, cutlets, make all kinds of sausage.
From Butcher Boys of Norwood I started my first Business
“ Steve the Steakman” You can’t beat my meat …………… My loins are your loins……….strangely enough most of my business centered around not meats but frozen seafood. Servicing Restaurants throughout North Jersey , Rockland, and Westchester New York I learned everything from buying right to billing and accounting.
As with almost all Americans there is a love story here in which while purchasing frozen seafood I was chatting with the secretary there…………and boom love (or what I thought was) so while getting shrimp prices I also was able to get the digits !!! I guess even than I was a Great wrapper! Next thing I am getting married and now living in Westchester still selling frozen seafood but looking for new opportunities. And whammo she found one …so we bought a Card and Gift store that was also a Luncheonette in which of course I took charge of. We basically did a breakfast business for people on their way to the city or work anywhere. While the bulk of the business was in newspapers and lotto we did in fact do a larger breakfast and coffee trade than the deli next door !! so for 6 long hard years , sleep go to work a 4:30 a.m. and pound out coffee, rolls, bagels, muffins, cakes, cookies, danish and all kinds of early morning noshes. But than after working together and being married we were not strong enough to work it out but we did try. So low and behold the Steve Frankls did become a statistic. But a great learning experience of running a larger operation with many more employees.
From there my next stop on the line was A World Famous Gourmet Food Store Citarella's !!One of New York City's most celebrated fine food stores. Zagat's New York Marketplace Guide called our array "awesome, enticing and amazing" — and that's exactly what you'll find here in our NYC stores. In which I had started as a Butcher but with my ability to communicate was put into the Prepared Food Department and fast became the Manager and set up all holiday demo’s of products. At Citarella I learned from a friend how to make all kinds of sausage from pork, chicken, turkey, fish , to even wild game. I also learned how to set up an impressive prepared food case along with plate presentations.
The Next stop MandM Food Sales a son and Father food broker team which saw my ability to sell foods in NYC the Biggest Best City in the world !!! We represented Than Blue Ridge Farms which is now Chloe Foods, County Muffins, Davids Cookies, even the Soup Nazi Soup’s along with Tumaro’s Tortillas. It was here that I learned all about presentations for food show and to be able to put platters together for a New York City crowd at a major event and have them taste it ………….and even like it !!! While some of the products carried changed these relationships are lasting to this day and have helped me become who I am in the Food Industry. I in fact did such a great job there that the next stop.
Tumaro’s Tortillas in which I have been a regional Sales person for 4 years now, covering the Northeast, Mid-Atlantic , and the Caribbean, it was here that I have been given the opportunity to create any wrap at any food show that I want and have done some as crazy as Chocolate with canolie cream, apple cinnamon quesadillas . I have met with almost all the deli buyers along the East Coast, dealt with crazy trucking issue’s from trucks disappearing to just the problems of coming across country. I have taught myself PowerPoint and other Presentations. From a guy that used to need a travel agent to a man that can make plans on the internet wow that is growth.
Along the way I have learned at everyplace I have worked. Done the Food Course that was part of a Cornell University Program, Lehman College, Westchester Community College and of Course “ The School of Hard Knocks” . Owning two businesses is learning on it’s own and not the easiest thing to do !!!
I am also lucky to have the support of my family who through some tough times still believed in me, with friends and business acquaintances that to this day no matter how far we are............ contact is only a keyboard away
This dinner is a little bit more elaborate, but worth the effort. Todays appetizer is a sunchoke soup with wild-boar smoked ham. As a main dish we serve slow cooked beefshoulder with potato-truffle mash and we finish the meal with a mangoparfait on rasberry mousse. Our wine recommendation for this menu is the 2005 „Cuvée Cecile“ from the vineyard Grand Bourjassot.
I am a former stage6 member and dedicated to the quality of the divx codec. See also my forum about Divx