New Frontiers with the New York Times: Part II

You can probably guess, New York Times had a massive menu, for hundreds of guests attending an event spanning multiple days, we brought in 9 chefs and concepts to the table. We hired mostly women (to highlight our stellar woman led team), and we loved every minute.

New York Times Cities for Tomorrow Conference

Meet the second half of our chefs below!

Chef Theresa of 1000 Figs

1000 Figs originally began as Fat Falafel Food Truck back during New Orleans Food Truck boom. Now Fat Falafel is known as Mid-City’s 1000 Figs. Chef Theresa and her partner have even recently grown to their second location – Little Fig, a stall within the Pythian Market Food Hall. 1000 Figs is a treasure in simple menu items done well, with Mediterranean dishes created with fresh ingredients.

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Chef Ruby of Salt + Light

Before Pastry Chef Ruby Bloch started Salt & Light Pastry Co., she was leading the way in pastries at some of the finest restaurants in New Orleans. Chef Ruby aims to better serve clients by crafting a unique dessert experience using fresh and inspired flavors with modern design to elevate their special events, and she wowed at the New York Times with an array of gorgeous cakes.

New York Times Cities for Tomorrow Conference

Erica Buher of Just Delights

Erica Buher created Just Delights from a passionate love for ice cream, and you can taste it in every bite. With her handcrafted approach to artisan ice cream, we knew we had to bring her to wow the guests. We teamed Erica up with Aubry from PJ’s Coffee to give all guests an affogato bar collab during the dessert reception, offering an unexpected and unique item to the event.

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Chef Marlon of Cru Raw + Bubble Bar

Chef Marlon actually started his career in Political Science, but followed his heart into cooking. He’s been a celebrity chef for most of his career, working for notable musicians like KISS, Lady Gaga, and Christina Aguilera. Now Chef Marlon has brought his craft to New Orleans, recently opening Cru Raw + Bubble Bar as a stall in the Pythian Market and as a restaurant in New Orleans’ Marigny area.

New York Times Cities for Tomorrow Conference

Chef Isaac of Toups’ Meatery

Chef Isaac’s love of cooking comes from growing in a large cajun family in Rayne, Louisiana. Cooking the food that’s closest to his heart has made Chef Isaac Toups a familiar name in the South. Since opening Toups’ Meatery with his wife Amanda (pictured below) in 2012, Chef Isaac has three times been named a James Beard Best Chef of the South Semi-finalist & finalist, and earned other notable awards. And they’re all well deserved because these goat tacos were beautiful.

Amanda Toups New York Times Cities for Tomorrow Conference
Stephanie Benitez