As Owner and Executive Chef at Tabla in New York, Chef Floyd Cardoz introduced diners to his groundbreaking New Indian cuisine which incorporated Indian ingredients with Western techniques. Tabla has received numerous media accolades including 3 stars from The New York Times. In addition, Chef Cardoz was named as one of “The Innovators” in Bon Appetit’s 2003 Annual Restaurant Edition and has received three nominations by The James Beard Foundation for “Best Chef NYC”. Chef Cardoz released his first cookbook, One Spice, Two Spice, in 2006.
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Founded by tea connoisseur Nini Ordoubadi in 2003, TAY TEA is a New York-based company specializing in exclusive hand-blended artisanal teas. All ingredients are 100% natural and wild-crafted. Nini’s tea shop, TAY HOME, is in Andes, New York and she maintains a website (www.taytea.com) where people can learn about the deep and vast global culture of tea.
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Amanda Cohen is the Chef/Owner of Dirt Candy in the East Village in NYC. After graduating from the Natural Gourmet’s Chef Training Program, Amanda worked in many of New York City’s vegetarian restaurants, including Other Foods, Angelica’s Kitchen, Pure Food and Wine, and Heirloom, which won Time Out New York’s Reader’s Choice Award for “Best New Vegetarian Restaurant.” Amanda has also worked at DinerBar in Spanish Harlem and was the first chef at Teany, Moby’s teahouse on the Lower East Side.
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Chef Thiam was born in Dakar, Senegal. He came to New York in 1987 and worked his way up from prep cook to chef at some of the city’s most glamorous restaurants. He currently resides in Brooklyn, where he has launched a catering company and two restaurants specializing in African cuisine: Yolele and Le Grand Dakar. He also teaches African cooking classes at New York’s Institute of Culinary Education. His new cookbook, Yolele! Recipes From the Heart of Senegal, is available here.
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