chef ania's gourmet cuisine inc.

19-23 bleecker st.
ridgewood, new york 11385

NYS Entity Status
ACTIVE

NYS Filing Date
SEPTEMBER 05, 2013

NYS DOS ID#
4455111

County
QUEENS

Jurisdiction
NEW YORK

Registered Agent
NONE

NYS Entity Type
DOMESTIC BUSINESS CORPORATION

Name History
2013 - CHEF ANIA'S GOURMET CUISINE INC.









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  • Around the Web

  • Restaurant Review: At Atla, Mexican for Every Moment of the Day
    By PETE WELLS - Tuesday Jul 25, 2017

    From the chefs behind Cosme, a more casual cafe whose food you may want to eat every day.

    Source: NYT > Home Page
  • Chefs Tell Us Where To Find Killer Mediterranean Cuisine
    By Alia Stearns - Tuesday Sep 19, 2017

    It's not all hummus, but that's definitely represented too.

    Source: Uproxx
  • North of Nordic: A Young Chef Invents ‘Neo-Fjordic’ Cuisine
    By JULIA MOSKIN - Tuesday Jul 18, 2017

    Why would an ambitious chef open a restaurant in western Norway, where only 3 percent of the land is arable and the growing season is a blip?

    Source: NYT > Home Page
  • Judith Jones, editor of Julia Child, dead at 93
    By Hillel Italie - Wednesday Aug 2, 2017

    NEW YORK — Judith Jones, a consummate literary editor who helped revolutionize American cuisine by publishing Julia Child and other groundbreaking cookbook authors, worked for decades with John Updike and Anne Tyler and helped introduce English-language readers to “The Diary of Anne Frank,” has died at age 93.Mrs. Jones, who spent more than 50 years at Alfred A. Knopf before retiring in 2011, died early Wednesday at her summer home in Walden, Vt.Few better embodied and lived out the ideal of a life in New York publishing than the slender, refined Mrs. Jones, whom Tyler once praised, both as a person and an editor, as “very delicate and graceful, almost weightless.”Mrs. Jones worked at one of the leading publishing houses with some of the world’s most beloved authors.Tyler, however, thought the movie “stupid” because of a scene in which Mrs. Jones backs out of a dinner at an author’s home because it’s raining, something the real editor would never have done.Mrs. Jones was herself an author and gourmet who collaborated on several cookbooks with her husband Evan Jones, contributed to numerous food magazines and wrote the memoir The Tenth Muse:The year before, she received the James Beard Foundation Lifetime Achievement Award, a fitting prize for Mrs. Jones, who published Beard and was a close friend.“One day my boss said, ‘Oh, will you get rid of these books and write some letters,’” she explained in a 2001 interview with the Associated Press.The company, run by founders Alfred and Blanche Knopf, was eccentric and old-fashioned, where women were warned against attending meetings because strong language might be used.Mrs. Jones was among the first to realize that World War II soldiers returning from Europe might be ready for more sophisticated cuisine.Mrs. Jones’ most famous discovery was Child, a middle-aged American chef in the early ’60s who, like Mrs. Jones, had returned to the states after living for years in Paris.Other chefs with whom Mrs. Jones worked included pioneers in California cuisine (Alice Waters), Middle Eastern food (Claudia Roden) and cooking from the American South (Edna Lewis).

    Source: SFGATE.com: Bay Area News
  • Hawaii’s top chefs to lead ultimate ‘culinary journey’
    By Jeanne Cooper - Friday Apr 1, 2016

    For fans of Hawai‘i Regional Cuisine, the farm-to-table movement and just delicious food in general, the inaugural Connoisseur’s Culinary Journey  May 23-27 may be the ultimate splurge. Just 15 couples will be invited to join five leading chefs — George Mavrothalassitis (a/k/a Chef Mavro), Mark Noguchi, Lee Anne Wong, Roy Yamaguchi and Alan Wong — on a

    Source: SFGATE.com: Hawaii Insider Blog
  • Alain Senderens, a Chef Who Modernized French Food, Dies at 77
    By WILLIAM GRIMES - Wednesday Jun 28, 2017

    Mr. Senderens, one of the most adventurous of the founding fathers of nouvelle cuisine, produced dishes that could entice and, on occasion, shock.

    Source: NYT > Home Page