Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/691740
Summer Fancy Food Show Booth 4953 1977. He earned a Ph.D. in neuroscience and psychology and pursued an academic career until joining the privately held com- pany in 1984. He was named CEO in 2001. Among the partners' other descendants involved is Jack Gold's son Norman Gold, 60, the vice president and a co-owner. The Farbers' daughter, Estee, 34, marked the third generation of involvement when she came on board in 2003. "I always had a fondness for the business growing up and was close to my grandfather [who died in 1989]," she says. A proficient baker, she studied at the French Culinary Institute (now called the International Culinary Center) in New York City and learned the chocolate business from the ground up, working in customer service, shipping, and production. During the time the fac- tory was closed after Sandy she earned her producer profile JORGE FARBER Age: 68 Years in specialty food: 32 Favorite food: When my kids were growing up, I challenged them to name a food I wouldn't eat. They couldn't. I eat everything but I love good chocolate and pasta. Least favorite food: We keep kosher so I don't eat pork or shellfish but I might have actually liked that, too. Last thing I ate and loved: A good, all-beef, kosher, New York hot dog with the works. If I weren't in the food business I'd be: In neuroscience. For many years I did a lot of pioneering research on sleep on a cellular level. One piece of advice I'd give to a new food business: As long as you stay with quality you won't fail. Don't take shortcuts. 68 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com