A Chef In Love

Archive for 2011|Yearly archive page

Papas Cinco De Mayo Bash!!

In Uncategorized on April 20, 2011 at 12:12 pm



In Uncategorized on March 31, 2011 at 11:56 pm

Tomorrow April 1st is Brooklyn Standard Deli’s, 2 years anniversary!! To thank our neighbors, friends and family..we will be offering up 200 free small coffee’s!! First Come/First Serve!!! Re-Post and Spread the word. No this in not a April Fools Day Joke. No Purchase Needed. Thanks to everyone for making it with us thus far.

Brooklyn Standard Is Located at 188 Nassau Ave, Greenpoint.

In addition it is also Cafe Royal 1 year anniversary!! To thank our neighbors, friends and family..we will be offering up 100 free small coffee’s!! First Come/First Serve!!! Re-Post and Spread the word. No this in not a April Fools Day Joke. No Purchase Needed. Thanks to everyone for making it with us thus far.

Cafe Royal is Located at 195 Nassau Ave, Greenpoint.


From Brooklyn Label to Brooklyn Standard

In Uncategorized on March 11, 2011 at 11:00 pm

Friends, Family, Fans, Loved Ones, Critics… Last year I met an aspiring restaurant PR person, her name being Megan Chadderton. I had the honor of being her first selection for her V-blog. We took a few days to get some b-real and one evening too shoot the interview piece. I really had no idea when that night ended, what I had said. It was just me talking into a little camera at my house. The time flew by and not a bit of it was staged or thought about, at least on my end ahead of time. What came from that evening is a very important video of a timeline in my life as a chef/restaurateur in NYC. This is a part of my life that I have tried to articulate over late night wine session, weekend bunches, various interviews and most importantly in my personal demonstration of life, by the things we DO rather than SAY. I welcome you to click the link below and enjoy the work of this talented person. For now I am just linking her site, please visit. In the coming weeks I will post the video directly. Take some time to let it load up and watch it in full screen, its shot beautifully in HD.

“Pick up the Orange Boy, Pick it up off the floor, Defend your Reign by Yourself with all the Force of your Heart”

The Chef, Cody Utzman

From Brooklyn Label to Brooklyn Standard from MonkeySeesMonkeyEats on Vimeo.

From Monkeyseesmonkeyeats.com Mrs. Megan Chadderton

A few months ago, I decided to start a video blog to showcase the exciting things going on in the food industry. For my first installment I chose Chef Cody Utzman who is largely responsible for shaping the Greenpoint Brooklyn neighborhood into a culinary destination. The road has not been easy and after a dispute over his first restaurant, Brooklyn Label, ultimately drove him back to his hometown of Portland, Cody found himself feeling dejected and jaded. Not one to be held down, he returned to Greenpoint and has since opened 3 successful establishments with little more than his own drive, ambition, and elbow grease. I hope you find his story as inspiring as I do and most importantly – enjoy the video:


Kitchen La Boheme, Culinary Adventures in an Unconventional Kitchen

In Uncategorized on March 8, 2011 at 11:10 pm

Tuesday, March 08, 2011

Photos: Scott Gordon Bleicher

The Read the Full Article and Story Please Click on Alyssa Yeager Site: Kitchen La Boheme

To learn more about Cody and his current and future projects, check out his blog. Brooklyn Label, Papacitos, Brooklyn Standard and Cafe Royal (pictured) are all located in Greenpoint, Brooklyn and offer fantastic vegan options.

By Alyssa Yeager

“Top Chef” Effective Branding for a Chef, or a 5 mins of Fame?

In Uncategorized on March 5, 2011 at 8:13 am

Pack Your Knives and Make a Buck
by Coeli Carr Mar 03 2011

Bravo’s Top Chef franchise shows no sign of slowing down. Some of its “cheftestants” have seen a huge upswing in their restaurants’ business after being on the shows. But the long-term benefit to a chef’s own brand may be fleeting.

For culinary entrepreneurs battling for food glory and prize money on Top Chef, overcooked protein is one of the fastest routes to elimination. So with flavor and succulence at a premium, just how juicy is the brand-building allure of the Emmy Award-winning food reality show?

Now in its eighth season with Top Chef All Stars, the franchise has just begun its U.S. casting calls for Season 9 of Top Chef and Season 2 of Top Chef Just Desserts.

“If you get on the show, you’ve already won,” says Gina Keatley, 31, one of the hopefuls at the meet and greet last Monday at Colicchio & Sons, the New York outpost of Top Chef judge Tom Colicchio. Keatley, founder of Nourishing NYC, a not-for-profit community food organization, has a dozen years of cooking under her belt. “Having people view you lets you pretty much pitch yourself to a million-million people,” she says, noting the extra benefit of being connected with food professionals around the country. “I’d brand myself off that,” she says. “I’d love to have Top Chef as a launching board.”

Can the show really plate piping-hot dreams like those?

“Informally, Top Chef could be a branding tool and create a lot of opportunities for the chefs involved with it,” says Hunter Braun, a casting producer at Magical Elves, the show’s production company. Braun says some cheftestants’ restaurants have increased their businesses as much as 300 percent once those chefs returned to those venues. Endorsement deals, as well as offers to do culinary demonstrations and work on events, may also be in the cards.

“Most of the chefs I’ve spoken with after they did the show said it’s changed their life,” says Braun, who recognizes the appeal of upping the stakes. “As we increase the prize money, we also step up the level of talent. The challenges get more difficult. We make sure we’re keeping it fresh and stepping it up every season.”

When Harold Dieterle, now 33, got onto Top Chef Season 1—and emerged its skilled and hugely popular winner—he had no preconceived notions, other than he liked the idea of competing. The show made an impact immediately. “It was as close to an instant phenomenon as I’ve ever seen,” he says.

“I think it would have taken me significantly longer to raise the funds had I not been on television,” says Dieterle, referring to the money he secured to open Perilla in 2007, and noting it takes at least $500,000 and as much as $2 million to launch a restaurant in New York City. One downside: “A lot of critics tend to be very harsh when new restaurants are surrounded by Top Chef hype.” Further distanced from the show, Dieterle believes the public saw Kin Shop—his second restaurant in New York, opened last fall—as more uniquely his own enterprise.

OKAY, HERE IS WHERE I CHIME IN: Papacitos was started with $10,000 cash. Brooklyn Label was Started with $70,000.00, Brooklyn Standard Deli with $50,000.00, Cafe Royal with $50,000.00. Holly shit!!! What I could do with 2 Million Dollars for a reastuarant in NYC?? ANY INVESTORS PICKING UP MY MESSAGE??

Overall, Dieterle—the win allowed him to quickly hurdle from sous chef to chef-owner—believes a stint on Top Chef provides the potential for good press and an increase in an entrepreneur’s future profits. He did some work for Pellegrino, one of several companies that approached him to do endorsements.

“The reach of Top Chef is tremendous, especially the social-media application of what they do,” says Dale Talde, a cheftestant on Season 4 who was eliminated on Top Chef All-Stars and a chef at Buddakan who was recently appointed culinary director of Asian concepts for Starr Restaurant Group. “I had 17,000 hits on my website last Friday,” he said, which may have been connected to the viral leak of the debut of his invitation-only pop-up restaurant Bodega, this past weekend.

As for signing on for Top Chef, Talde says, “When you get on that show, you’re Bravo’s property, and, if you’ve had too many cocktails and you say something stupid, you know they’re putting that on TV.” Such impulses may be tough for spotlight-hungry chefs to control. “I think everyone wants to get face time, and if they feel that they’re acting out that they can get even more,” says Dieterle.

Surprisingly, bad behavior doesn’t always hurt the entrepreneurial game plan.

Mat Mandeltort, a senior consultant at food-service consultancy Technomic and also a former chef-owner, says some more-conservative venture capitalists are very concerned with their investee’s public image. “But some investors want their chefs to be edgy and nonconformist,” he says.

Is Top Chef a strong branding device? Mandeltort isn’t convinced. “Even if you win, being on television provides just a fleeting and momentary public awareness,” he says. “Once chefs get off the show, they need to put their entrepreneurial plans in motion very quickly.”

Coeli Carr is a business writer based in New York. Her web site is http://www.coelicarr.com.

Read more: http://www.portfolio.com/executive-style/2011/03/03/top-chef-franchise-on-bravo-proves-beneficial-to-chefs#ixzz1Ff54MmCd

A Conversation About “green”.

In Uncategorized on March 4, 2011 at 4:29 am

A good friend of mine asked me for some advice on a topic that she knows I am very passionate about. Since I have taken a renewed interest in my blog/facebook I decied to make this todays Blog update. Im kind of on roll, 1 a day for 3 days straight…shit!! Hot Dam. Maybe Im taking my own advice, GET YOUR SHIT DONE!

TOPIC, MC: Ok – so in our events class we have a speaker from a florist who is also going to comment on green event designer in the industry. How many events say they are green, but don’t actually know shit about being green, and waste a TON!

I know you also feel similarly,spoke abt it in the video, so was wondering:

QUESTION #1, MC: If you had some tips. For example, I know the Eco-Products cups you serve iced coffee in are compostable. What other small, inexpensive ways can you stay green?

RESPONSE, THE CHEF: Ok, first of all, I have come to learn that the eco cups that cost 3 times what a plastic cup cost, and claim to be bio-degradable, actually take a very specific set of conditions in which they will actually be “bio-degradable” none of these conditions are in landfills currently or in processing facilities. So the whole Eco Greenware industry that has taken over the paper goods industry is basically a shame. A lie! Adjustment by corporations to make a profit on what they see as the trend. The only real Eco Friendly way too be, is personal responsibility. That means that the company you work for doesn’t even supply you with a cup to drink your water or coffee from, you have to bring one from home. There are a thousand highly fashionable options for this these days too, so don’t for a second think that its hippie to carry your own travel mug, or have a bag in you purse to carry your grocery’s or even your new Prada Boots home in. For a Public event one could choose to rent glass ware vs using disposable items.

The other ways we stay green at The Standard, is limiting the options for customers to abuse products such as napkins, coffee clutches, packaged sugar, plastic stir sticks…etc.all of these item are available on request only. Metal spoon are provided to stir your milk and sugar vs. a plastic stir stick, if you spill your drink at the coffee bar, there isn’t a big stack of napkins for you to wipe it up with, you simply ask the cashier for a cloth rag.

I also put pricing on every thing behind the counter, to make the staff more aware of how much each item cost, so when a customer ask for a fork, there is a little tag that says this 1 plastic fork cost .04 cents. Hopefully making them aware and not mindlessly handing the customer three forks…trust me it happen!! Order Chinese food delivery, you have enough plastic forks, wrapped in plastic for ten people even if you just ordered dumplings and a small fried rice!!

Think about Energy use? light bulbs, Heating Expenses, ECT….

If this is an event planner…then it’s just impossible to be totally Green! A huge event is the exact opposite of green, but like I said before and you know this too…almost every single major food/paper/cosmetic/energy company has adopted green standards and have claimed to be doing it because its right, Bullshit, they are doing it because the medium age in the united states is a facebook/twitter fuelled localvor mid 20-30 group that stopped buying the shit they where selling before…

From an event planner point of view, you just have to do your best to impact the planet as little as possiable while still protecting your own ass, hence your bottom line.

Maybe I’m too Passionate about this….LOL

Question #2, MC: In what other ways do you stay green? Large or small

RESPONSES, THE CHEF: What I do in my Business and it might apply to this event or person is: assess how energy is being wasted daily, Energy as in lights, gas, water, AC ECT and find way to improve the over-all output.

Secondly, Fix reoccurring problems absolute. In any business there are resource that are lost or miss placed everyday. Example: How many times have I gone and bought a new screwdriver cause I couldn’t find the one I bought last week? To fix this, it seems simple, but I made a toolbox, duh!! But that took me three years to figure out. Before I was just being a wasteful lazy person due to lack of attention to detail.

QUESTION #3, MC: What are some things ppl THINK are green but actually aren’t. I remember in the video (cutting room floor) you mentioned how Toms of Maine is organic…but not that a huge company owns it (you said Colgate maybe – if memory serves me correctly) so now its actually no longer local, no longer made in the same style at the factory, etc and is now virtually the same as buy reg (and cheaper) Colgate.

RESPONSES, THE CHEF: I pretty much covered this in question one rant…ever day there are more and more major companies shifting their business models to adapt to the current consumer needs. For example: Just look at Frito Lays web site and there current marketing plan: http://www.fritolay.com/your-health/naturally-delicious.html
They have started to make all of the current brands with all natural ingredients, but they also still produce the same bag of chips with all the processed products. They claim that they are “At Frito-Lay, we are proud to offer a wide range of snack options that taste great and meet everyone’s needs. ”

Its these kind of take over campaigns that really clouds the whole Green Movement.

Have you seen the commercials for The Corn Industry Lobbyist? Just watch this: http://www.youtube.com/watch?v=EEbRxTOyGf0

That should explain it all right there…if you understand what I am putting down.


In Uncategorized on March 2, 2011 at 2:13 am

On Friday, Jan 21st I teamed up with Miss Emma Feigenbaum around 9pm; we had a mission–Cassoulet ready for 200 people and a serious competition by 11am the next morning. Emma had won the previous year fan favorite and we were not leaving with anything less this time. With a new Chef partner, we had only a few things standing in our way. A dirty NYC kitchen, half a shopping list completed, no more Candian Club Whiskey, NO ICE, and no speakers for our I-Pad, which was currently playing Kanye West’s new album non-stop. CLEANED, FIXED, ICED, LIQUORED…..Thats pretty damned good since we had never actually worked together before.

Cut to the cooking…after a stop at Whole Foods Union Sq, Corner deli, and the liquor store, we began…

Our dish, nicknamed KAZTOULLET, was comprised of the following: homemade Mini Rye Meatballs of Veal, Pork and Beef ” meatballs with lots of ground fresh fennel and caraway seed, Braised Pork Belly, Corned Beef, Salted Pork Back, Oxtail, Beef Marrow, and Cayuga Farms White Beans

To Serve, each portion got a topping of Bread Crumbs that had dehydrated sauerkraut and Horseradish, and we made a fresh Mayo (or Aioli) using the fat we skimmed from the top of the Katzoullet and infused it with Horseradish Mustard.

So when you took a spoon full of the KATS-OR-AWESOMENESS…it was as if you where sinking you teeth into a Katz Corn beef Sandwich. I really think the best part of this story is that half way through, after the Katzoullet was safely in the oven, Emma and I went Hip Hop Dancing till 5am…Oh, we also ate a 42oz 32 day aged rib eye…and after all this, taking first prize for fan favorite we decided that the duo of chef and Chefess needed to converge on more the just a cook off…

So Emma and Piglet moved in to Casa Del Toro nine days later. Now, with a full kitchen and two fierce cooks, expect us to simply GET SHIT DONE!!

Saturday, January 22, was the culminating event for Greenmarket Sausage week: Jimmy’s No. 43’s 3rd Annual Cassoulet Cookoff! At the end of stuffing ourselves, the people’s choice awards went to:
Emma Feigenbaum of Freelance Food Stylist/Culinary Producer and Cody Utzman of Brooklyn Standard (1st prize)
• Andrew Gottlieb, Mr. Food (2nd prize)
• Simon Glenn, aka Tchoup Shop (New Orleans Caterer – 3rd prize)
There were a great variety of entries judged by Cathy Erway, Ed Yowell, Matt Timms and Rachel Wharton. Donna Gelb was our recipe tester. The judges’ choice awards went to:
• Andrew Gottlieb (1st prize)
• Simon Glenn (runner-up)
• Raiza Costa of Brazil (Honorable Mention)
• Emma Feigenbaum and Cody Utzman (Honorable Mention)

Huge thanks go out to Heritage USA, Microplane, Anolon Gourmet Cookware,and Wusthoff, the great companies that donated this year’s prizes.


In Uncategorized on March 2, 2011 at 12:45 am

Thanks to Chase Farnum. Please check out my fancy new web sites.



I love his design work…

If your ever thinking about opening up a business the most important thing in this modern day and age is Branding…even if your a small company or just have an idea and your office is your house..you must have a Brand!! Its validates your concept and creates a confidence with customers.


xx cody