A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
By Executive Pastry Chef Monica Ng
Working with Callebaut and Ruby chocolate has been an amazing experience. To be the only female ambassador at Callebaut—among chefs that I admire—is beyond words.
About a year and a half ago, I was working in Los Angeles and one of my junior sous chefs showed me a clip on social media about this new chocolate that was being launched in Shanghai, China. I was mesmerized by the color, flavor profile and the name. So I contacted Miriam Madrigal, the Marketing Director for the Americas for Callebaut chocolate, who I had met through Women Chefs and Restaurateurs, and asked to get a sample.
What really attracts me to Ruby was the fact that the flavor and color are naturally occurring in the chocolate. The acidity at the end and the faint berry aroma makes me think of fruit-forward pairing ideas and I try to enhance these natural characteristics of the chocolate. This was my inspiration for the “Pink Velvet Puff”, a cream puff filled with raspberry lychee compote and Ruby chocolate whipped ganache.
To be given the opportunity to participate at The International Culinary Center’s third annual Pastryland, while using Ruby chocolate, was amazing because it gave us an idea of what the U.S. launch of Ruby chocolate will be like, all while benefiting a good cause.
Contributions by Amanda DiUglio and Randy Ballestros
As the weather gets warmer and the earth comes back to life, our thoughts turn to outdoor entertainment. From outdoor venues along the Hudson Valley featuring gorgeous views to private yards filled with personal touches, here are our top tips and trends for the coming season.
THE MENU: FOCUS ON SEASONALITY
As we’re fond of saying at Great Performances, life happens around food. No event is complete without delectable dishes, and the best way to get maximum flavor is to focus on seasonality. Not only will you get fresher, tastier and more nutritious foods, you’ll also support the local environment and economy. It’s a win all around.
In spring, look for crisp asparagus, leafy greens, crunchy radishes and perky green onions. Growing seasons vary by region, so talk to your caterer or local farmers market to find out what’s available in your area.
The biggest trends we see for the coming season are interactive food stations, farm-to-table menus and family-style service. Each one gets us in touch with the earth and our families and contributes to a warm, convivial atmosphere.
Pro tip: Consult with your caterer to get the best seasonal dishes and presentations for your specific event!
COCKTAILS: FRESH GARNISHES
Add a garden element to your cocktail in the form of a fragrant, delicious and eye-catching garnish. Herbs—including sage, rosemary or thyme—can add a wonderfully fresh, aromatic and savory element to even the simplest of cocktails.
Punching shapes out of citrus peels adds a whimsical, festive flair and can pair beautifully with almost any herb.
Garnishes can also double as stirrers. Consider a sprig of rosemary for a woodsy, pungent aroma; or a pickled scallion, which adds a deliciously pungent bite instead of your traditional celery stalk in a Bloody Mary.
Edible flowers add color, texture and even flavors to your drinks. Look for pansies, violets, marigolds, lavender and the springtime perennial, forsythia.
Pro tip: Don’t be afraid to combine garnishes. Citrus peels pair with almost everything and add fresh, bright aromas that enhance your beverages.
ESCORT CARD WALL: SETTING THE TONE
One of the first things your guests will interact with at your event is the escort card wall or seating chart. It’s the perfect opportunity to set the tone for your event and should be carefully considered as a decorative element.
More and more, we see these as a decorative component that inspires photo opportunities rather than just a functional element that assigns seating.
For vertical surfaces, create dramatic interest with a moss wall with the cards nestled in the green tufts, or evoke a blooming garden with the cards pinned among beautiful flowers that suit your color scheme.
If you’re using a horizontal surface, consider mini succulents, single flowers or even seed packets that can be planted in the spring.
Pro tip: While we always love the color contrast between greenery and flowers, textural contrasts can be very dramatic and evocative of the lush, green months to come.
TABLE SETTING: LET NATURE BE YOUR DESIGNER
Ferns are a big trend and can add opulence or whimsy, depending on the variety and the volume used. Using a single frond under a clear charger is a simple, elegant way to add color and texture.
Sprigs of fresh herbs provide a fragrant pop of color as part of an elegant place setting or beautiful centerpiece.
Writing a message or your guest’s name in metallic ink on a dark green leaf brings a modern edge to a natural element and can easily tie into any color scheme.
Pro tip: Ask your planner for more table setting inspiration, including using greenery found in your own backyard.
PHOTO SHOOTS: NATURAL SOPHISTICATION
When planning your photo shoot, take advantage of nature. Evergreens will still be green and inviting and as spring progresses you’ll get vibrant yellow forsythias, dreamy blue hydrangeas, and luscious pink, red and purple azaleas and rhododendrons.
You can also keep it simple with an earthy, green moss wall or a warm, brick wall with tendrils of sweet pea or ivy. Add architectural elements, such as cast iron gates and wooden fences, and the opportunities are unlimited.
Pro tip: Natural elements are the perfect background for your photoshoots and let your guests take center focus.
SEATING AND DECOR: STYLE AND COMFORT
Just because you’re sitting outside doesn’t mean you can’t be comfortable. Bring indoor seating outside and combine with natural elements to celebrate your personal style. Elements like boxwood hedges can be used as decorative dividers or as furniture, adding vibrance and life to your event.
We’ve seen more events featuring indoor furniture, including couches and rugs, brought outdoors and we love the contrast. Guests can sit comfortably while interacting directly with nature.
Pro tip: Be mindful of allergy season and stock your comfort center with allergy medications.
Photo Credits: ©Love + Wolves Photography, ©Charlotte Jenks Lewis Photography, ©Roey Yohai, ©Clean Slate Photography, ©Deirdre Malfatto, ©Judith Rae
By Great Performances
This month, we’re celebrating the egg. A symbol of new life, eggs are a nutritional powerhouse that can be enjoyed in a variety of culinary applications from the simple boiled egg for breakfast to a decadent custard for dessert. We enjoy eggs because they contain many of the essential proteins, minerals and vitamins that our bodies need.
Check out one of our favorite recipes below and how our cafes are celebrating the egg this month.
CELEBRATE THE EGG AT OUR CAFES
April 14 – 20
BIBIMPAP
fried egg, spring veggies, rice, kimchi, pickled ginger
© pixabay
BREAKFAST TOSTADA
beans, pico de gallo, lettuce, cream, fried egg
©Chip Klose
HUEVOS AHOGADOS
eggs, tomatoes, cactus, avocado, cilantro and warm tortillas
©pixabay
BEET STAINED EGG & ROASTED ASPARAGUS
green oak, lola rosa, green goddess dressing
DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER
Fried BBQ Deviled Eggs — pimento cheese, smoked bacon, dressed mixed greens
Spring Shakshuka — eggs, asparagus, grilled naan, pesto
Eggs, Bagels and Lox — deviled egg, smoked salmon, bagel chip, dill
HORCHATA FLAN
Serves 6
INGREDIENTS
PROCEDURE
1 plus ½ cup sugar
¼ cup water
1 ⅔ cup milk
½ cup sweetened condensed milk
1 tsp cinnamon
¼ tsp nutmeg
Pinch of salt
2 large eggs
2 large egg yolks
1 tsp vanilla extract
2 tbsp instant horchata powder
Preheat oven to 275°F
In a small sauce pan, combine 1 cup of sugar with ¼ cup of water. Stir over medium-high heat until the sugar dissolves and the syrup is a deep amber color.
Remove syrup from the heat and carefully divide between six 3-4 oz ceramic ramekins. Set aside.
In a medium sauce pan, combine milk, sweet condensed milk, ½ cup sugar, cinnamon, nutmeg and salt. Bring to a simmer. Remove from heat. Set aside.
In a small mixing bowl, whisk together whole eggs, yolks, vanilla extract and horchata powder. Pour ½ of the warm milk mixture into the egg mixture and stir gently until both mixtures are completely combined.
Divide the mixture between the six ramekins, filling each ¾ full.
Line the bottom of a baking dish with a damp towel, covering it evenly. Arrange the six ramekins on top of the towel and pour hot water into the baking dish. The water should come up half way up the side of the ramekin. Place the dish into the 275°F oven and bake uncovered for 20 minutes or until wiggly in the center.
Carefully remove from oven and cool down to room temperature. Cover with plastic wrap and refrigerate overnight.
To serve, gently run a knife around the edge of the ramekins to loosen the flan, then carefully turn out onto the plate.
Optional: top with your favorite chopped nuts or streusel topping
Photo Credit: ©Chip Klose
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October 2025 Food Festival: Cauliflower
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As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
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Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Dandelion Salad Recipe with Dayflowers
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
By Sarah Prawl
Celebrate The First Full Month Of Spring With A Great Line-Up Of Entertainment And Events Taking Place At Our Partner Venues!
Live Nation Presents
Black Violin: Return to the Apollo
Tuesday, April 2 at 8:00 pm
Classically trained string players Wil B. (viola) and Kev Marcus (violin) use their unique blend of classical & hip-hop music to overcome stereotypes and encourage people of all ages, races, and economic backgrounds to join together to break down cultural barriers. Learn more here.
Amateur Night At The Apollo: Spring Auditions
Saturday, April 20 from 10 pm – 6 pm
Amateur Night auditions all styles and performers who are ages 5 and older. Those chosen from the audition will have the chance to perform and compete on the legendary Apollo stage during an Amateur Night performance this season! Learn more here.
The O’Jays
Friday, April 26 at 8 pm
Rock and Roll Hall of Fame inductees The O’Jays visit the Apollo to perform all of their smash hits. Learn more here.
A Night With Eric N. Mack And Friends
Thursday, April 4 from 7 pm–9 pm
Experience Eric N. Mack’s site-specific installation Lemme walk across the room through a series of unique activations organized by the artist. Learn more here.
First Saturday
Saturday, April 6, 2019 from 5 pm -10 pm
Partner chefs from The Norm’s Frida Kahlo Experience will operate food kiosks from 5 pm – 10 pm, offering signature food items. Learn more here.
Spring Fling Pop-Up Market
Saturday, April 13, 2019 from 11 am–7 pm
Stop by Brooklyn Museum’s spring pop-up market to shop one-of-kind handmade items from local artisans and vendors. Learn more here.
An Evening With Ben Vereen, Featuring Members Of The Juilliard Jazz Ensemble
Friday, April 5 at 7:30 pm
An uplifting evening of songs and stories seasoned with singer Ben Vereen’s insight and humor. Learn more here.
Purchase Jazz Orchestra With Special Guest Steve Nelson
Monday, April 22 at 7:30 pm
The 17-piece SUNY Purchase Jazz Orchestra (PJO), co-directed by Grammy Award-winning bassist Todd Coolman and legendary trumpeter Jon Faddis, performs jazz from every era. Learn more here.
Camille Thurman With The Darrell Green Trio
Tuesday, April 30 at 7:30 pm
Multitalented saxophonist/vocalist Camille Thurman returns to Dizzy’s the Darrell Green Trio to play music from her new album, Waiting for the Sunrise. Learn more here.
Garden Highlights Walk
Sunday, April 7 at 2 pm
Join a Wave Hill Garden Guide for an hour-long tour of seasonal garden highlights. Learn more here.
Spring Exhibitions Open In Glyndor Gallery
Sunday, April 14 from 2:00 pm – 4:30 pm
Meet the artists and curators of Wave Hill’s fall exhibitions debut and discuss the inspirations behind their projects. Learn more here.
Family Nature Walk
Sunday, April 14 at 1 pm
Join naturalist and educator Gabriel Willow on a family-friendly walk through the gardens or woodlands. Learn more here.
Mother’s Day Brunch
Sunday, May 12 at 10:30 am
Begin your day by celebrating the mothers in your life at a festive Mother’s Day Brunch provided by Great Performances at the Wave Hill House. Learn more here.
By Chef Saul Bolton
I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition, and a culture. We cooked together for three Passover holidays. It was special.
I drew the following recipes from the past and present; from the freedom, one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture, and tradition.
MATZO (CHILAQUILES STYLE)
Serves 6
INGREDIENTS
PROCEDURE
1 lb tomatillos, husk removed
1 small white onion, peeled and cut into quarters
1 whole jalapeño, stem removed
4 whole garlic cloves
1 bunch cilantro, washed and shaken to remove excess water (set aside 12 sprigs of cilantro for garnish)
1 ripe hass avocado
1 lime, cut in half for juice
Salt and pepper to taste
Olive oil
1 packet of salted matzo, broken up into tortilla chip size pieces & toasted in oven until golden brown
8 whole cage free eggs, room temperature
¼ lb queso fresco, crumbled
Heat a sauté pan over high heat. Add tomatillos, onion quarters, jalapeño and garlic in batches. Carefully blister them on all sides until they have a nice char.
To prepare a salsa verde, add the charred ingredients to a blender. Add cilantro stems and blend until everything is well processed. Season with salt and pepper and set aside.
In a small bowl, mash the avocado with a fork and season with a squeeze of lime juice, salt and a touch of olive oil. Set aside.
Heat an appropriate sized sauté pan over medium heat. Add 2 tbsp olive oil then carefully add in the salsa verde. Add the matzo chips. Reduce the heat to a simmer and stir until the sauce is evenly distributed.
Add the eggs to the pan, gently stirring as per scrambled eggs. Cook to your liking.
Divide the mixture between six warm plates
To serve, top each mound of eggs with mashed avocado and garnish with a sprinkle of queso fresco, a sprig of cilantro and a squeeze of lime.
More Recipes
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
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Farm-to-Table Thanksgiving Recipes from Katchkie Farm
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November 2025 Food Festival: Cranberries
This month’s Food Festival celebrates cranberries with a chef-crafted cranberry sauce recipe, pro tips, and serving suggestions for your holiday table.
October 2025 Food Festival: Cauliflower
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A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
September 2025 Food Festival: Corn
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Dandelion Salad Recipe with Dayflowers
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
By Carina Hayek and Sarah Prawl
Although We Officially Observe International Women’s Day Once A Year, At Great Performances, Every Day Is Women’s Day!
Early in her career, Liz Neumark, founder and CEO of Great Performances, was pursuing her passion of photography and needed additional ways to make ends meet. She turned to food service jobs—a common solution for many people in the arts—but found it challenging to find opportunities, especially ones that were safe. Seeing an opportunity, she started Great Performances Artists as Waitresses, a service dedicated to hiring women in the arts as servers for special events.
Over the years, the company and its range of services grew and now, almost 40 years later, is the leading catering and events company in New York City, offering a multitude of hospitality services. It’s a point of pride for Liz that many members of the senior leadership team are women and that of the more than 1300 employees, almost half are women.
“On this Women’s Day, I celebrate my good fortune to have worked many decades for the women-centric firm that is Great Performances. Opportunities to thrive and grow abound, which is why I have stayed put since the company’s inception. It’s also important to me that we are dedicated to mentoring the next generation of smart, vibrant women who will continue to propel GP to—and beyond—its next chapter,” says Linda Abbey, Executive Vice President.
In 2017, Liz was recognized as one of Crain’s New York’s most powerful women of 2017′, with a nod to her time spent working on food-justice issues, sustainable food sourcing and work with The Sylvia Center, the non-profit she founded in 2007 which focuses on inspiring young people and their families to establish independent healthy eating habits.
“I celebrate Women’s Day every day,” stated Liz. “It’s exciting for me to watch women grow and develop within the organization. It’s a huge challenge for women to balance their careers and their lives, and I want to enable them to do both.”
The theme for International Women’s Day 2019 is #Balanceforbetter, and while Liz is fair to all employees, she’s particularly sensitive to the challenges working mothers face. As a working mother, she struggled to find the balance between running a company and raising her family. As a result, she’s long championed paying people for the jobs they do, not for the hours they work.
At GP we continue to celebrate and encourage women’s achievements and support gender-neutrality in the workplace.
By Catering Operations Manager Morgan Golumbuk
The first thing I consumed in Tokyo was sake – because I forgot the Japanese word for “water”.
Shuffling over in socked feet with a bottle as large as my torso, the server poured until the glistening sake filled both the glass and its bowl-shaped coaster. The chef, positioned directly across a shallow counter, smiled at my dumbfounded face. “Japan way,” he said. And so the trip of my dreams began.
My entire life revolves around food. In addition to managing catering operations for Great Performances, I also run a food Instagram, @morganmunchesmanhattan, that has a corresponding map detailing every restaurant I’ve visited in the four and a half years that I’ve lived in the city. If you want to eat in New York, I have 675+ suggestions for you.
So, needless to say, my trip to Japan last month was food-centric. I hit three destinations before 1 pm on my first day, meandering through the blindingly colorful Harajuku neighborhood to find creamy matcha, driving my fork through a triple stack of jiggly soufflé pancakes, and slurping a steaming bowl of beef udon with the colossal stone bowl pressed to my lips (that’s how everyone else was doing it, after all).
It’s a cash country, but most people we encountered were friendly, patient and willing to help us count out the coins jingling away in the bottom of our bags. You can smoke in most restaurants, but bars give you crunchy “arare” to snack on while you sip whisky (no “e”!) from one of the country’s 17 distilleries. And sometimes, you get “biru” when you asked for “mizu,” but choose to revel in the bartender’s ability to turn water into Sapporo.
Tokyo is a place where you are encouraged to eat sushi at the fish market at 8:45 am and ramen you ordered from a machine at 4 am after you’ve spent too many hours singing Britney Spears at karaoke. It gifted me with saccharine fingers from plucking at mountains of rainbow cotton candy, a penchant for the “trust your bartender” method of ordering drinks made with the fruit market’s freshest goods, and a handful of friends made across bar tops using the Google Translate app.
Kyoto, not to be outdone, wowed us with its more traditional characteristics. We stayed at a Japanese inn (or “ryokan”) and were delighted to participate in a customary tea ceremony in the evening, followed by an expansive breakfast set the next morning, both of which we enjoyed while sitting cross-legged on tatami mats.
Finally, in Osaka, we ate the meal I had been waiting for: poisonous blowfish. Served shredded into strips, sliced into sashimi, fried, boiled and reduced into porridge, we scooped it with chopsticks and bit it off bones until there wasn’t a bite left of any preparation. Considering none of the three of us are dead, I would’ve called the meal a success, even if I hadn’t thoroughly enjoyed it.
My wallet is lighter, my body is heavier and I’m sure I still have whisky coursing through my veins. But the balance between warmth and perfectionism makes Japan and its cuisine uniquely unforgettable, and worth the trip as long as you don’t mind a pair of 14-hour flights.
Arigato gozaimasu for reading; may your travels bring you as much “mizu” and “biru” as you desire, and more great food and friends than you could ever imagine.
We asked our family and friends for their favorite Passover recipes, tips, and traditions. From comforting classics to fresh twists on tradition, we’ve got a variety of delicious dishes that can help make this year’s seder unforgettable.
By Design Manager, Randy Ballesteros
SPRING IS JUST AROUND THE CORNER. ESCAPE THE WINTER BLUES AND ADD SOME LIFE TO YOUR INTERIORS WITH THESE SIMPLE TIPS
1. Blooming branches are a quick way of adding height to a display and don’t require too many stems to make an impact. Look for branches that have lots of closed buds, put them into warm water to help the flowers bud and in a couple of days you’ll have a stunning branch. Forsythia, quince, magnolias and camellia are great options.
2. Skip the blossoms. Branches that don’t have blooms are also abound and add a sculptural quality. Salix, manzanita, curly willow and birch branches add drama and dimension.
3. Flower bulbs are starting to sprout. Keep the stalks attached to the bulb and nestle in a small dish of water or soil. A fragrant blossom will slowly sprout. Hyacinths, daffodils and muscari are wonderful options. After the bloom has expired, save the bulb and replant to enjoy next year.
4. Moss, airplants and succulents are another wonderful way of adding vibrant greenery which don’t require a lot of maintenance. Be daring and go upright by using a wall planter.
5. Hydrangeas come in a variety of colors and are very popular. Make them last longer by keeping your vessel filled at least three-quarters full of cool water. They drink a lot of water, so you may need to refill every other day.
6. Roses should be firm to the touch. They are fresher and will last a longer period of time. Enjoy the blossoms as they slowly open and develop in color.
7. Garden roses are a specific type of rose that are cut from large bushes. These are more fragrant and richer in color.
8. Tulips and calla lilies are thirsty flowers. When you get them home, keep them tightly wrapped and then give them a fresh cut to help them drink up the water. After 2 hours, unwrap and your stems will be straight. Tulips will keep growing even after they are cut, and after a couple of days you’ll have wonderful curving stems.
9. Create easy flower arrangements. An easy solution to create stunning arrangements is to pick one type of flower and use several bunches to make an impact.
10. Keep it cool. Keep your arrangement in an environment with cooler temperatures, between 50 – 60 degrees. Keep them away from heat vents or radiators.
11. Keep it clean. An easy way to prolong the life of flowers is to change the water frequently and keep the vessel clean. Give the interior of the vessel a good scrubbing, refill with water and add a tiny drop of household bleach to keep the water free of bacteria. Trim the stems before you put them back in the water and enjoy!
Meet our New COO, Jonathan Cetnarski
By Great Performances
We’re delighted to welcome Jonathan Cetnarski as Great Performances’ new Chief Operating Officer. In this newly created role, Jonathan will focus on strategy, business transformation and efficiencies while working with Liz Neumark, Founder and CEO, and Dean Martinus, President.
Jonathan comes to Great Performances as a transformational executive with a long history of running successful, innovative and value-creating businesses, first in the corporate sector and most recently in the private sector. From his early roots in Human Resources departments for commercial banks and retail businesses, he grew to develop and lead successful teams, driving strategic growth. He spent 15 years at MasterCard Worldwide where he created and grew their data analytics business, years ahead of Big Data. He spent several years at Vodafone Global Enterprise, leading the integration of a managed services company into Vodafone and ultimately becoming Global Head of Business Operations for Vodafone Telecom Management Practice. In this role he was responsible for the customer journey, leveraging and growing the people, processes, and technology to support the mission.
Jonathan’s passion for transformation and change extend beyond his professional life to his personal life as well. Noticing that he was struggling with constant fatigue, discomfort and weight fluctuations, he set out on a path of personal transformation. He learned that what he ate, where it came from and how it was prepared made a huge impact on how he felt. Through this journey, he discovered Natural Gourmet Institute and was immediately drawn to the school’s values, history and desire to be the definitive educator of health-supportive cooking. With his renewed clarity, energy and vibrancy, he transformed Natural Gourmet Institute from New York City’s best-kept-secret to its newest iteration as the Natural Gourmet Center at the Institute for Culinary Education, where the program will be taught both in New York City and Los Angeles.
Joining Great Performances is a natural next step in Jonathan’s journey. “I am so impressed with Great Performances and the outstanding work that is being here. I’m thrilled to be part of a company that has a value system like GP and I really love the energy and enthusiasm of everyone who works here!”
We would love to get to know a little more about you!
I live in Brooklyn and my favorite meal is pasta with garlic, butter and Parmesan cheese. I am an avid cook and enjoy entertaining and sharing my creations. I have varied interests, but love to read, volunteer and travel. I am a bit of geek and a total Star Wars fan.
What are some of the things that you are looking forward to with GP this year?
Moving to the Bronx and finding new ways to improve and update our operational processes, people practices and technology!