As Memorial Day weekend fades and spring gives way to warmer days, New York’s food professionals are on the move. Local chefs and restaurateurs have started traveling for culinary festivals, pop-ups, and industry events that pick up pace through June.
At Penn Station on Monday morning, chef Amanda Li of Lower East Side bistro Juniper was seen with a slim carry-on. She keeps packing light but never skips a portable phone charger and reusable utensils. 'There’s always a surprise ingredient to source or a last-minute change,' she said, waiting for her train to Providence.
Industry insiders say organization is crucial in these weeks of frequent travel. Marcus White, beverage director for a Midtown steakhouse, keeps a hard-shell suitcase with a dedicated pocket for chef’s jackets and a roll-up wine tool kit. He recommends noise-canceling headphones for the regional train rides.
For those headed to outdoor events, like the upcoming Brooklyn Food Fest, chef Sarah Kim suggests packing sunscreen and a lightweight rain poncho. 'You’re never sure what the weather will do in late May,' she noted on Sunday at a staff meeting.
As festival season ramps up, travel routines become as important as knife skills. Several chefs say that adapting to tight schedules and unpredictable kitchens is easier with a few reliable items in the bag.