WHO YOU'LL SEE
Aromas Boutique Bakery
Aromas Boutique Bakery is a family owned artisanal food services business in East Harlem, New York that offers custom cakes, gifts and wholesale desserts.
Founded by sister duo, Jo-Ann and Chef Eileen, Aromas sets itself apart with their commitment to great service and the ability to create desserts for traditional and specialty diets.
Aromas Boutique Bakery specializes in all natural desserts and gifts including vegan, keto and sugar free options. Aromas also creates infused desserts and food for some of the worlds’ top flavor and fragrance companies to showcase the diversity of their essential oils to perfumers and flavor buyers.
Selected Best of Weddings by the KNOT Magazine in 2015, 2016 and 2018 and taking top honors at the Harlem Harvest Festival in 2017 for Best Brownie, Best Cake, Fan Favorite and most approachable booth, Aromas continues to create dessert options for businesses who truly want something new for their customers.
Aromas services private clients as well as hospitality companies, airlines, cafes, and local colleges. Aromas also ships across the United States.
Enjoy their Szechuan lavender brownie or aptly named, Best pumpkin cake in the world to experience Heaven Scent Taste.
Jerome Grant
Sweet Home Café at the Smithsonian National Museum of African American History & Culture
Hungry Cat Cooperative
Jerome Grant is the executive chef of Sweet Home Cafe inside the historic National Museum of African American History and Culture.
Grant's culinary interest piqued at a very young age, learning the basics of Filipino cuisine from his mother. After graduating from high school, Grant attended the Pennsylvania Culinary Institute.
Upon receiving his degree in 2002, Grant moved to Saint Croix. Shortly thereafter, he was named the Best New Chef in Saint Croix in 2004. In 2005, Grant opened The Mix Lounge in Saint Croix as part owner and executive chef.
Grant returned to the United States and accepted a role as executive sous chef to open Urbana Restaurant in the Hotel Palomar in Washington, D.C. In 2008, Grant joined the Mitsitam Cafe team as sous chef, where he played a critical role in receiving the 2012 RAMMY for Best Casual Restaurant.
In 2014, Grant was tapped as the executive chef of Mitsitam Cafe and after two successful years, was enlisted to serve as the inaugural executive chef of the Sweet Home Café in 2016.
Under Grant’s tenure, Sweet Home Café received a James Beard nomination in 2016 for Best New Restaurant. Grant also received a James Beard nomination for 2019 Best Chef: Mid-Atlantic. Grant was a 2018 StarChefs Rising Star: D.C.-Chesapeake award recipient. Grant is also featured as one of Washington Life Magazine’s 2019 Young & the Guest List: 40 Under 40 for his work at Sweet Home Café and the community.
Grant and his recipes have been featured in The Washington Post, Time Magazine, The New York Times, Washingtonian Magazine, Bon Appetit Magazine, National Geographic, and Travel and Leisure Magazine among other notable publications. He has also appeared on ABC’s The Chew, The Food Network’s Guy’s Grocery Games, and NBC’s The Today Show, as well as international television and radio shows.
Gramercy Tavern
Michael Anthony
Michael Anthony
Michael Anthony is Executive Chef of Gramercy Tavern. Mike grew up in Cincinnati, Ohio, and graduated from Indiana University. He moved to France in 1992 and spent five years training and working in several renowned kitchens. When he returned to the U.S., he joined the team at Restaurant Daniel, then became Chef de Cuisine at March Restaurant before moving on to ultimate become Executive Chef at Blue Hill Stone Barns.
In September 2006 Mike took the position of Executive Chef at Gramercy Tavern. In this role he leads the restaurant into its next chapter while staying true to its original vision: to honor the rich tradition of American cooking and bring guests together in a convivial spirit of community to enjoy exceptional, seasonal food. Passionate about using ingredients that can be traced to their sources, Mike forges strong ties between the restaurant and local farmers. Under his leadership, Gramercy Tavern earned three stars from The New York Times in 2007 and again in 2016.
Mike was named one of Food & Wine magazine’s “Best New Chefs” in 2002 and was also lauded in Bon Appetit’s “Next Generation” in 2003. In 2008, Gramercy Tavern earned the James Beard Award for “Outstanding Restaurant. In 2012, Michael won the James Beard Award for “Best Chef in New York City” and in 2015, he won the James Beard Award for “Outstanding Chef,” a national recognition. In 2016, Michael’s V is for Vegetables won the James Beard Award for “Vegetable Focused and Vegetarian” cookbooks.