Momentum Women™: "The Ceslie Show" guests Chef Michael Cimarusti, Divya Gugnani, Kenneth McClure

"The Ceslie Show" guests Chef Michael Cimarusti, Divya Gugnani, Kenneth McClure
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Ceslie Armstrong on 30 August, 2009 02:25:00

CULINARY WEEK on THE CESLIE SHOW featuring Chef of LA's "Providence" Restaurant
and "Top Chef Masters" Michael Cimarusti; NYC's Restaurateur and night life
nabob of "Hospitality Holdings" Kenneth McClure; C.E.O. of BehindTheBurner.com,
Divya Gugnani. Live on "The Ceslie Show"

segment one
MICHAEL CIMARUSTI
chef, restaurateur, TV personality
MORE HERE
Michael Cimarusti is chef and owner of  critically acclaimed Providence, in Los
Angeles, where his cooking celebrates his love and passion for all things
seafood.
Cimarusti's credits include: Michelin Two Star “Americas Best Restaurants,”
Gourmet magazine 2005 “Best New Restaurant” nominee, James Beard Foundation
Winner of Iron Chef America Contestant on Top Chef Masters
5955 Melrose Avenue Los Angeles (Cross Streets: Wilcox and Cole) Phone:
323-460-4170
segment two
KENNETH MC CLURE
VP Operations, General Manager
MORE HERE
Known as "New York's Most Refreshingly Civilized Places To Meet,"Hospitality
Holdings venues include The Campbell Apartment in Grand Central Station; The
World Bar at Trump World Tower across from the United Nations; The Carnegie
Club; Bookmarks atop the Library Hotel and Madison & Vine restaurant on the
lobby street level. Opening soon, The Empire Room in the Empire State Building.
segment three
DIVYA GUGNANI
CEO, culinary expert
MORE HERE
Divya Gugnani acquired a taste for her future in culinary arts while building a
career in finance.  In addition to a B.S. from Cornell University and an M.B.A.
from Harvard Business School, Divya holds a degree from the French Culinary
Institute, where she discovered her inner chef.  Divya started her career at
Goldman Sachs and then worked at Investcorp International and Millennium
Technolgy Ventures. Most recently, as a venture capitalist and Principal at
FirstMark Capital, Divya provided companies with strategic and operational
guidance to achieve their visions.  Divya has also catered events and worked in
restaurant kitchens while managing her corporate boardroom responsibilities. 
With the creation of Behind the Burner, Divya blends her long-time passion for
culinary arts with her expertise in business.
MY POST-SHOW BLOG:
31 August 2009/NYC:
I had so much fun on today's show kicking off a special week of programming
dedicated to Culinary and Entertaining. One of my favorite regular guest experts
with CESLIE: The Women\'s Network(tm) is the CEO and founder of
BehindTheBurner.com, Divya Gugnani. Here are her six tips that she mentioned on
today's show:
"Divya's Six Tips for Cocktail Success"
--The 15-Minute Tip: Take the white wine out of the fridge 15 minutes before
serving, and put the red wine in the fridge 15-miuntes before serving
--Try garnishing your cocktail with a cinnamon stick, edible flowers or fresh
pineapple.
--If you don’t have an ice crusher, put some cubes in a towel and break them
with a mallet.
--Soften lemons/limes by rolling them in your hands and on your countertops,
this will help get the most juice out.
--Match the weight of the food to the weight of the wine.  Lighter foods tend to
pair well with lighter wines. A light fish dish, or a simple salad paired with a
light crisp white such as Pinot Grigio or Muscadet usually works well.
Conversely, full-bodied dishes such as veal stew or a New York Strip steak work
well with richer wines such as Zinfandel and Cabernet Sauvignon.
--Planning wine for a party? For cocktail parties - Figure on 1 - 1 /2 glasses
of wine per person, per hour. For Dinners: Depending on length of dinner, number
of courses and day of the week, figure on 1/2 - 1 bottle of wine per person. One
case of wine yields approximately 75 drinks