Food Startup Help was formed by colleagues at the Institute of Culinary Education in NYC to help graduates and countless others that need guidance opening or expanding profitable food businesses. We have formed an expert team that can work with you to meet your goals.
Jeff Yoskowitz has successfully built from scratch, owned and operated, consulted for and sold at a profit multiple bakery-related establishments. Jeff will share his expertise with you every step of the way from obtaining startup or expansion financing, matching you with a co-packer or incubator kitchen, to solving operations management issues in your own retail bakery. Jeff is the Program Director and Lead Instructor for the Professional Pastry and Baking Program at the Institute of Culinary Education.
Jessie Riley has a graduate art degree from NYU and later worked in higher ed administration before entering culinary school at ICE and working in the pastry & baking industry. Jessie will work with you on menu development and recipe testing; recipe nutritional analysis; and food styling and graphics. Jessie is an adjunct professor in the culinary program at NYC Technical College (CUNY).
Kathryn Gordon earned an MBA in Finance from NYU Stern University, and worked in management consulting before she entered pastry school. She has worked at some of the top restaurants in NYC and competed nationally for pastry. Kathryn's second book will be released by Running Press in the fall of 2016, Les Petits Sweets, as a companion book to her best selling macaron book Les Petits Macarons. Kathryn has been a Chef Instructor in the professional program at ICE for over 12 years, and has also taught for Craftsy.
Alan Someck is an instructor in the Restaurant Management program at ICE, and is the Program Director of Green Hospitality Initiative of the New York State Restaurant Education Foundation. Alan has over 30 years of leadership experience in the hospitality industry as an operator and consultant and specializes in business planning, concept development, operations and growth strategies.
Our initial consultation is always free.