Anne Apparu is a local cook who enjoys putting people together and feeding them fresh up to date meals. Running the 18th restaurant, a catering company and developing various educational programs, she loves to elaborate on new ideas around food, feeding and hosting.

Anne Apparu

After graduation from the CIA Alex Stupak moved to Chicago where he became roundsman (or tournant) at Tru. Within fourteen months he was offered the position of sous chef at The Federalist in Boston. However, a twist of fate, landed him in the position of pastry chef.

Fascinated by innovation and technique and seeking an environment that supported his vision, Alex returned to Clio to become the restaurant’s first pastry chef. Boston Magazine awarded him the title of “Best Pastry Chef” in 2003, and in the following year, Food & Wine Magazine hailed him as “a visionary”. In 2005, Chef Grant Achatz asked Alex to be the pastry chef at Alinea. The restaurant’s opening was a highly anticipated event in the restaurant industry, galvanizing Alex to excel with his menu. He was asked to recreate his magic on-air, making appearances on broadcasts including The Today Show, Colameco’s Food Show on PBS, and The Discovery Channel. The recently published Alinea cookbook includes several of Alex’s recipes. An invitation from Wylie Dufresne to take on the mantle of pastry chef at wd~50 fulfilled Alex’s combined ambitions to cook in New York and to work in an environment that fostered his creative vision; he joined the team at wd~50 in August of 2007. Chef Stupak was victorious on Iron Chef in 2008. Pastry Art & Design named Alex “One of the Top Ten Pastry Chefs in America” in October of 2008, and shortly thereafter, Vogue’s food critic, Jeffrey Steingarten, deemed him “an unstoppable font of new ideas.”

Alex Stupak

Bees Without Borders is the brainchild of Andrew Coté, former high school dropout and vagabond turned Fulbright Scholar and professor. He was born into a beekeeping family in Connecticut and is (at least) the 4th generation to carry on this ancient art. When he’s not busy with hives, Andrew teaches English as a Second Language at Housatonic Community College and runs Silvermine Apiary, home of Andrew’s Taste-Bud Bursting Local Wildflower Honey.

Through the U.S. State Department’s USAID, Andrew volunteered to go to Iraq for the summer of 2005 to assist Iraqi beekeepers. In 2007 he spent the summer in the Niger Delta teaching beekeeping. He spent January of 2008 in Kerala and Tamil Nadu in southern India, bring beekeeping skills to a small village cooperative.

Bees Without Borders

Rachel Zoe Insler is chocolatier and co-owner of Bespoke Chocolates. She is classically trained, having studied with Master Chocolatier Keith Hurdman at London’s Melt Chocolates in Notting Hill. While working in London, Rachel had the good fortune to spend her free time traveling and discovering the countless tiny but exquisite chocolateries that seem to be everywhere in cities like Paris, Brussels, and Rome. Deeply inspired by her visits to these European artisanal chocolate shops, Rachel decided to bring that experience to New York by opening Bespoke Chocolates in her beloved East Village neighborhood. Her signature chocolate, the Pretzel-Covered Sea Salted Caramel, uses handmade pretzels and dairy products fresh from the Greenmarket and was recognized as the Best Confection in the 2008 Golden Scoop Awards.

Bespoke Chocolates

Bond Street Chocolate

Celina has worked in the media for over 10 years as a producer and director for advertising, tv and music videos. Once in New York she has also directed film campaigns and styled 2 long features. She photographs aliens and makes strange video pieces. Celina uses technology to express herself in a more playful and accurate way.

Celina makes her living as an information architecture and user experience designer. She is currently working for 4mmgames, with the creators of Grand Theft Auto among other cool stuff and is also working on the launching of a Home Gallery:

Celina Alvarado

The Council on the Environment of NYC (CENYC) is a hands-on non-profit which improves New York City’s quality of life through environmental programs that transform communities block by block and empower all New Yorkers to secure a clean and healthy environment for future generations.

For nearly 40 years, CENYC (pronounced scenic) has been rolling up its sleeves alongside NYC residents to provide access to healthy, fresh, local food for all New Yorkers, grow and maintain vibrant green spaces and community gardens, help New Yorkers recycle more and reduce waste.

and create the next generation of environmental leaders through hands-on education programs.

CENYC programs include Greenmarket, the New Farmer Development Project, OROE-Office of Recycling Outreach and Education, Training Student Organizers, Learn It Grow It Eat It, and the Open Space Greening Program.


T. Charnan Lewis was born in Texas and raised outside Washington, DC. She completed her undergradute degrees in Studio Art, Art History and Women’s Studies at the University of Maryland in 1994. Ten years later, Charnan received her MFA from the Maryland Institute College of Art in the spring of 2004 and won the Graduate Painting Award. Notable exhibition venues include the Aichi Prefectural Museum of Art in Japan, the Takt Gallery in Berlin and the Queens Museum of Art in New York. Charnan currently lives in New York with her husband and daughter.

Charnan Lewis

CW&T is Che-Wei Wang and Taylor Levy. Their multidisciplinary work leverages technology and computing to reconsider the ways we keep time and construct space. They currently teach Time at ITP, architecture at Pratt Institute, and work in Brooklyn, NY. Both are graduates of ITP at NYU.


Native New Yorker Damion Badalamenti was certain by the age of five that he wanted to be a chef. However, it would be his experiences while working as a pastry assistant in some of New York’s finest restaurants that would become paramount in shaping the future of his culinary career. He was introduced to the art of bonbon making and his love for chocolate was fully realized.
Although he had embarked on a culinary career working at notable restaurants such as The River Cafe, Aquavit, La Caravelle, Jean Georges, and Marco Pierre White’s The Oak Room (London), in his words, “working with chocolate is the most satisfying cooking experience in my entire life.”
Fueled by his passion, Damion traveled to Europe where the art of chocolate is most evolved. His search for the most cutting edge cuisine and chocolate making techniques eventually brought him to Barcelona, Spain. It was at Pastiserria Baixas (member of Relais Dessert), that Damion learned a complete and very traditional system of chocolate work. From making bonbon to building sculptures, every attention was given to craftsmanship and quality. Most of all, Damion learned to be patient and sensitive to the character of chocolate; how to understand and respect it so that it will be willing do and be all that he could imagine.
For Damion, being a chocolatier is about much more than producing chocolate products.
It’s a way of life, an art, and a tradition. Damion uses only the finest couvetures, seasonal fruit essences, and highest quality ingredients. He does not use preservatives or chemicals and each bonbon is hand made.
Currently he designs original, high-end chocolate bonbons, bars, sculptures, and chocolate products full time from a private, commercial kitchen in New York City.

Damion Badalamenti

Dave Arnold, director of culinary technology at the French Culinary Institute, helps chefs achieve their most ambitious goals using new technologies, techniques and ingredients. He teaches several courses at The FCI, including sous vide and hydrocolloids.

Arnold is an award-winning food writer and contributing editor for equipment and food science at Food Arts magazine, and he lectures around the country at universities and industry conferences. He has been featured in Food & Wine, Time, the New York Times, the New York Times Magazine, Esquire, The Economist and Popular Science, among other publications. He lives in New York City with his wife and two sons; the family’s high-tech home kitchen was featured in New York magazine.

Dave Arnold

Ema is a visual artist based in Brooklyn. One of the first female graffiti artists in France, Ema started painting in the streets of Montpellier in the early nineties and has since traveled and spread her work throughout Europe and North America. Using mainly acrylic paints applied with roller and brushes, Ema creates works on street walls, wood panels and canvas featuring abstract scenes populated by illustrative figures. Her work has been featured in such books as ‘INY’ (K. Burns), ‘Graffiti Women’ (N. Ganz), and ‘Burning New York’ (J. & K. Murray). Ema is also one of the main protagonists of ‘New York City Girls’ (Y. Digan), a documentary about empowerment of female New Yorkers in urban sub-cultures.


I am an interaction designer and artist. Grew up in Taipei, Taiwan. Currently lives in NYC. Studied Religious Study and Applied Art for undergraduate. Have a master degree from NYU Interactive Telecommunication Program. (ITP)By observing human’s behaviors, by combining technology with humanity, I want to create new experience for people when they interact with daily objects. I’m designing the experience.

Elim Cheng

FINE & RAW chocolate is a reverence for creaminess, possibility and ecology. Crafted using conscious ingredients with artisan low heat techniques to keep raw vitality. Cunningly absent of sugar, dairy and additives. Creativity, innovative play, laughter and movement are the tasted mixtures.

Fine & Raw

Initiated by Virginie Delavaud, an imaginative and very hungry mind, the Forbidden Food project aims to throw monthly dinner parties in cosmopolitan New York that will include decadent and colorful food tastings and gatherings, delightful sounds and exciting visuals.

Its mission is to organize sonic feasts around the best of food and music, excite people’s curiosity and taste buds, and present food in a very intimate, sexy, elegant, tender, raw, organic, taboo, unexpected, and artistic way.

Forbidden Food

Annie Novak is founder and director of Growing Chefs, field-to-fork food education program; the children’s gardening program coordinator for the New York Botanical Gardens, and co-founder and farmer of Eagle Street Rooftop Farm in Greenpoint, Brooklyn in partnership with Goode Green and Broadway Stages. Annie has worked with the Greenmarket, Slow Food, and Just Food advocating and growing urban agriculture throughout NYC. A lifelong vegetarian, Annie has spent many years traveling and investigating different ways people grow and eat their food around the world, from chocolate in West Africa to potatoes in Peru. She has appeared (talking about plants and food, of course) in New York Magazine, the Today Show, Edible Brooklyn and the Martha Stewart Show. She has farmed in nine countries and four boroughs.

Growing Chefs

Celebrated for her 3-star desserts, Heather Carlucci-Rodriguez’s pastry chef resume reads like a history of NY’s most esteemed eateries. She began her culinary education at the Restaurant School in Philadelphia before traveling to France to complete her education in Burgundy and Paris.

A pastry position at Tom Colicchio’s Mondrian and a pastry chef gig at Union Square Cafe set the tone for an illustrious career. Over the next 15 years she created desserts at L’Impero, Veritas and Judson Grill—each receiving 3 stars from The New York Times — as well as working for a consultant for France’s Michel Cluizel Chocolat and Domori Chocolate in Bologna, Italy.

For her first personal venture, Heather opened Lassi, a tiny take-out restaurant featuring Northern Indian home cooking. In March 2006, New York Magazine named Lassi Best Take-out in NYC. Now, Heather is opening Print. A new venture in Hell’s Kitchen in the Ink 48 Hotel.

Heather Carlucci-Rodriguez

Hoja Verde is a family owned business founded in 1997 as a rose farm. Hoja Verde from the beginning was focused in growing top quality roses for the most exclusive markets. Since 2008 we decided to start with a new project that in some way could be complementary to our rose business and taking a world renowned product such as the Ecuadorean Arriba Cacao bean, we decide to produce top quality dark chocolate. For this we developed our own formula in France and with the help of the University of West Indies in Trinidad and Tobago.

Hoja Verde

Jason Krugman is a New York-based artist focusing on kinetic sculpture and responsive lighting installations. Much of Krugman’s work focuses on the creation of small electro-mechanical devices assembled into large groups to create complex and unexpected outcomes. His work has been shown at the Museum of Fine Arts Boston and the New York Hall of Science. His recent public art installation, “Living Objects” is currently on display in Brooklyn’s McCarren

Jason Krugman

At Joy’s Truffles we specialize in making small batches of chocolate truffles using fresh & seasonal ingredients. Using organic heavy cream & single origin Colombian chocolate each truffle is Handcrafted with Love!

Joy’s Truffles

Recognizing that most of the profits are to be made from sales of chocolate bars, not cacao beans, the Kichwa people created a cooperative where they would have more control over revenues. The Kallari Association, with its self-reliant governance and innovative economic model, is nothing short of revolutionary in the global chocolate industry. Higher price for cacao and 100% of the profits from Kallari Chocolate Company will return to the cooperative – taking them above and beyond fair trade. Kallari Chocolate is made with a blend of single-source, organic and Rainforest Alliance Certified TM cacao and is available in 70%, 75% and 85% cacao content. Made with cacao that was recognized with the Slow Foods Presidium award, Kallari Chocolate balances an intense chocolate flavor with subtle fruit and floral notes. Let it melt slowly on your tongue and swoon.


Katie joined Guayaki in 2008, having previously worked in the European private financial sector. She holds a masters in business administration from Tulane University, and spent four months in Buenos Aires, Argentina, learning the art and culture of drinking yerba mate. Her adventures in tea drinking span four continents (and counting), and interest in sustainable business ventures led her to Guayaki, which combines her passions for food, culture and health. Now, inspired by Market Driven Restoration and the mental clarity of yerba mate, she spends her time sharing the good word across the Eastern Seaboard. Katie lives in New York City, and most Saturdays you can find her strolling the Union Square Greenmarket with a gourd in hand.

Katie Landry

La Maison du Chocolat is committed to be the reference for chocolate in the luxury sector, recognized for its savoir-faire, and for the excellence and subtle balance of its creations. “If something is not very good, it’s bad” Robert Linxe. Founded in 1977, La Maison du Chocolat has created chocolates for over thirty years, emblematic of excellence, for the most discriminating palates the world over. Elaborated from the most noble of ingredients infused with artistic passion, the creations of La Maison du Chocolat capture the quintessence of this exceptional material, chocolate. La Maison du Chocolat continues to share its creative passion and its quest for excellence through its boutiques and dedicated Sales Associates in Paris, Cannes, London, Tokyo, New York and Hong Kong.

La Maison du Chocolat

Madécasse makes fine chocolate in Madagascar. This sounds simple, but in fact it has never been done before on this scale. Although Africa produces 85% of the world’s cocoa, Madécasse is (almost shockingly) one of the only fine chocolates made in all of Africa. Producing chocolate benefits the local people four times more than producing Fair Trade cocoa alone. The unique social mission is important. But it’s only part of the story. Leading chocolate experts have critically acclaimed Madécasse chocolate for it’s pure quality. Madagascar cocoa is highly- coveted for its unique fruity flavor and is considered to be the very best in the world.


Luxury confections brand MarieBelle New York was launched in Spring of 2000, and immediately earned a fine reputation for magnificent chocolates and confections. Now, the brand is available at food and gift retailers across the country as well as in Europe and Asia. Locally, MarieBelle’s chocolates, truffles and other exquisite delectables are available at MarieBelle™ Fine Treats and Chocolates in New York City and also via the World Wide Web at


Meng Li’s artwork involves public urban intervention, tactical media activism, and interactive sculpture and installation. Her work blends technology with human activity and humor to question and/or intervene in the social and cultural norm by using people’s limitations, stereotypes and biases to challenge those limitations, stereotypes and biases. She is also obsessed with the subtle unutterable relationship between people and people, between people and objects, and between people and space.
Meng’s work has been covered in media worldwide, including Young Asian Designers (Germany, Italy), Reuters, New York Post, AOL, Wired, Yahoo News, Sky News, Independent Television News (ITN)(UK), Korea Donga (Korea), Blick (Switzerland), Theage (Australia), Young Asian Designers (Germany, Italy), Computer Arts (Thailand), Frankfurt Live (Germany) and Popular Science.
Meng is originally from Beijing, China, and currently lives in New York City, where she has to worry about paying her rent by creating and selling iphone apps, designing user experience and doing other secret start ups.

For more than 10 years, Michel Cluizel Premium Chocolates has been sold in the USA. Since August 2004 we have opened the American branch of Michel Cluizel premium chocolates in Pennsauken, New Jersey. With our 6,000 sq ft temperature and humidity controlled warehouse, we strive to provide our customers with the highest quality of product and the highest quality of service, and will always be…a drop above. Our Quality Commitment is “Pure Cocoa Butter”, “Pure Sugar Cane”, “Bourbon Vanilla Bean”, “100% natural ingredients”, “no soy lecithin”.

Our staff is trained to prepare and pack your orders with the utmost care. Noble Ingredients also provides a large selection of premium products from France, TAL, Anis de Flavigny,…

We have offer TAL Hard Candies, which are made with premium honey, and come in flavors such as Plants Assortment, Kiwi, Raspberry, Lavendar, Violet, Rose, Verbena, Apple, and Garden Mint. We also offer Anis de Flavigny, which is a selection of anis sweets in subtle flavors of: Rose, Liquorice, Ice Mint, Orange Blossom, Anis and Violet.

Michel Cluizel

I believe that an artist can be both reflective voice and an instrument for change. I use political, sociological, and environmental subject matter as a jumping off point to incite meditation and conversation. I am currently developing an accessible yet potent visual language within my work, exploring the transformational properties of familiar subjects appropriated and juxtaposed in unfamiliar space.I am interested in the capacity of humans to continue to evolve. My recent work focuses on the Constructed World as it relates to, and fights against the Natural World. I am developing a series of multimedia experiences that offer opportunities for reflection on this disconnect.

Michelle Mayer

After working at Balance in Martha’s Vineyard, Salicetti returned to New York City to work the bar at Carniceria, Crema, and on the opening bar team at Rayuela in 2007. While tending bar at midtown restaurant Islero, Salicetti worked an event for acclaimed mixologist Albert Trummer. Trummer was so impressed by Salicetti’s natural bartending abilities that after a 50-cocktail tasting Salicetti was invited to join the team at Trummer’s new apothecary/cocktail bar venture. At Apothéke, Salicetti has settled into his signature style of creating cocktails using fresh ingredients combined with highly inventive, kitchen-inspired infusions and exotic liqueurs.

Orson Salicetti

The Rainforest Alliance connects businesses to consumers worldwide in an effort to bring responsibly produced goods and services to the global marketplace where the demand for sustainability is steadily growing. By transforming land-use practices, business practices and consumer behavior The Rainforest Alliance seeks to conserve biodiversity and ensure sustainable livelihoods. The Rainforest Alliance also works with tourism businesses, helping them succeed while leaving a small footprint on the environment and providing a boost to local economies.

The Rainforest Alliance

Cultural anthropologist, herbalist, green designer, world traveler and organic formulator, Yael Alkalay launched Red Flower in october 1999, and created a beauty and personal care line founded with the intention of transforming simple everyday experiences to their utmost, inspiring a desire to be present, a sense of living fully and optimism about creating environmental change. red flower has grown to include a collection of 100% biodegradable body washes and lotions, certified organic perfume and three bath house inspired home spa collections.

Red Flower

Roni-Sue’s Chocolates—the finest and freshest ingredients artfully crafted into a selection of homemade truffles, our critically acclaimed honey & tea lollipops, caramels, seasonal specialties, “fiendishly good” Pig Candy and of course buttercrunch—our signature candy.

With over twenty years of experience making handmade chocolates, Chocolatiere Rhonda Kave (a.k.a. Roni-Sue) will win you over with her unique and deeply flavorful treats! Corporate gifts, special occasions, wedding favors etc. are our specialty.

Roni-Sue’s Chocolates is located in the historic Essex St. Market on NYC’s Lower East Side. Stop by anytime for a free taste of the daily samples and to watch us hand roll and hand dip our candies on site. We think you’ll agree, they’re “Simple on the outside—special on the inside”!

Roni-Sue’s Chocolates

Founded in December 2007, SAKAYA is New York City’s first and and only shop specializing in premium sake.


Click here for Support


characters. Most search engines use a maximum of 60 chars for the title.