The Profitable Table Fed by Woolco Foods

How do you take a traditional side dish and turn it into the foundation for an iconic restaurant and a transcendent brand? Sarita Ekya, owner of S'mac restaurant in Manhattan has the answer to that question, and many more.This is a must listen episode for anyone who has ever thought about following their dreams and pursuing the road less traveled.Whether you are a chef, entrepreneur, or just someone looking to learn how creating amazing macaroni and cheese can lead to the creation of a business (and a life) predicated on passion and following one's heart, this is an interview for you.

In this episode, Steven explores several key elements of opening and maintaining a thriving restaurant, even in the midst of a pandemic.Learn how Sureshan Pather had the vision to create a seven time Michelen recommended Gastro pub in a previously quiet part of Brooklyn.More interesting still, how has he managed to make The Black Swan both a neighborhood staple, and a destination spot, even as the neighborhood itself is now flooded with restaurants and other culinary options.

IN THIS EPISODE STEVEN CELEBRATES THE REOPENING OF NEW JERSEY OUTDOOR DINING BY INTERVIEWING ONE OF NEW JERSEY'S FINEST AND MOST FOLLOWED EXECUTIVE CHEFS, MICHELE VACCARI HARRIOTT.NO SUBJECT IS OFF LIMTS, AS WE EXPLORE WHAT IT IS LIKE TO PUT TOGETHER A DELICIOUS AND CREATIVE MENU, WHILE STILL SUCCESSFULLY ADDRESSING THE UNPRECEDENTED CHALLENGES FACING THE HOSPITALITY INDUSTRY.THIS INTERVIEW IS A MUST FOR ALL EXISTING AND ASPIRING CHEFS, AS WELL AS FOR ANYONE SEEKING TO LEARN MORE ABOUT THE ULTRA HOT NEW JERSEY DINING SCENE.