Monthly Industry Insights
Hear from industry leaders their guilty pleasures, the oddest thing in their refrigerator, their inspirations and take on new trends. We've asked all of questions and have the answers for you here.
View archived interviews.
January's Featured Interview: Bill Rosenberg, Executive Chef, NoMa Social
Chef Rosenberg will be presenting a culinary demonstration at the upcoming New York Restaurant Show on Tuesday, March 7 at the Javits Center.
What is the newest trend you see emerging?
The newest trend I see emerging is the growth of upscale fast food. i.e Taco Trucks, Food Trucks, Eating in malls like Bourdain’s or Batali’s.
What’s the strangest thing we would find in your refrigerator?
I have 3 shelves of condiments in my refrigerator right now. I’m definitely a condiment junkie.
If you could eat anywhere in the world, where would that be?
Spain or Italy, or any grandmother’s kitchen!
Is there one comfort food that you're secretly obsessed with having at home?
I love to cook braised anything over creamy polenta. Also my wife’s roasted chicken is delicious!
Which talent would you most like to have that you don't possess?
Being a musician would definitely be really cool!
What’s your favorite meal to make for friends?
Mixed grills with different salsas, dipping sauces and anything that’s at the peak of the season as far as sides go.
Who was your mentor in the industry?
Chef mentors Marc Salonsky, Michael Bologna and Restaurant Mentors Andy Pforzheimer, Denis Ossorio
What was your favorite class in culinary school?
Classical French C.I.A.
If you could cook for and dine with anyone, who would that be?
My father, Joseph Rosenberg
Chef Bill's 3 shelves of condiments
More about Bill Rosenberg:
Bill Rosenberg, Executive Chef of NoMa Social, located at One Radisson Plaza in New Rochelle, has earned critical praise throughout his 20-year career as executive chef for some of the New York metro area’s top restaurants. Prior to joining NoMa Social, he was executive chef/owner for more than 10 years of F.I.S.H., Port Chester, New York, which was rated by Zagat as one of America’s top seafood houses and named by Westchester Magazine as the “Best New Restaurant.”
After graduating from the Culinary Institute of America in 1992 with a degree in culinary arts, Rosenberg launched his successful career. He held executive chef positions with Two Moons in Port Chester; Barcelona Wine Bar, SoNo, Connecticut and Vivo Restaurant and Dome Restaurant, both in Greenwich, Connecticut which were all rated highly by The New York Times, Rosenberg’s Mediterranean style was honed at F.I.S.H. where he created new and exciting dishes using ecologically sustainable seafood, produce and meats. At Barcelona Wine Bar and Vivo Restaurant, Spanish tapas was one of his specialties. The experiences set the stage for the full tapas bar that will be one of the NoMa Social’s offerings.
Passionate about food and the restaurant business, Rosenberg prides himself on his excellent knowledge about food and wine pairings, which diners will enjoy at NoMa Social. Chef Rosenberg will surely delight guests’ palates with his unique Mediterranean culinary creations.
December Insights - Lusy Gradzhyan, Lusy's Meditteranean Cafe & Grill
October Insights - Tavoris Ingram, The Twisted Tuna
September Insights - Keith Williamson, Datz
August Insights - Kristen Ramsey, Krimsey's
July Insights - Chef Joseph Johnson, Charcoal Venice
June Insights - David Adir, The Carving Board
May Insights - Chef Ricky Estrellado, Nobu New York
April Insights - Chef Manjit Manohar, The Pierre Hotel
March Insights - Chef Justine MacNeil, Del Posto
February Insights - Chef Stephen Yen, Paige Hospitality Group
January Insights - Chef Amanda Martin, Leoness Cellars
November Insights - Michelle Noble, Le Cordon Bleu
October Insights - James McGuinness, Keiser University
September Insights - Norman Van Aken, NORMAN'S
August Insights - Richard Pink, Pink's Hot Dogs
July Insights - Keith Breedlove, Culinerdy Cruzer
June Chef Insights - Rob Valencia, Great Performances
May Chef Insights - Marc Murphy, Benchmarc Restaurants
April Chef Insights - Megan Johnson, Casellula
March Chef Insights - Sara Moulton, Chef, Cookbook Author, TV Personality
February Chef Insights - Barret Beyer, Hell's Kitchen
January Chef Insights - Anton Testino, Mulberry Street Cafe
November Chef Insights - David Binkle, Los Angeles Unified School District
October Chef Insights - Alan Ogard, Lexington Hotel
September Chef Insights - Barbie Marshall, The Farming Chef
August Chef Insights - Cal DeMercurio, Corporate Executive Chef, Black Bear Diner
July Chef Insights - Johannes Bernau, Executive Chef, Who Song & Larry's
June Chef Insights - Ryan Vargas, Chef de Cuisine at Emeril's Tchoup Chop