Penny Glazier

How did you get involved with City Harvest?

I got involved years ago with our restaurants in New York - what City Harvest does makes such sense, providing help directly to people in need. Their food rescue model has since been duplicated in cities across the country. We loved the idea that we could bring fresh, restaurant and catering food to those in need. Once we got involved with the restaurant program we began doing additional projects with City Harvest like auctions and events, and our chefs are similarly committed.

Why is hunger an important issue for you?
Hunger is a very important issue that affects us all in some way. As a New Yorker in the restaurant business I believe it is a responsibility one has to assume in order to make a difference. The fact that I own restaurants and catering facilities just gives me ammunition to do more. City Harvest makes that possible on a level above what we could otherwise accomplish. It bands us together as restaurateurs and New Yorkers, organizing our efforts.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
I think it's simply opened my eyes to what we can achieve as a community. I am optimistic about hunger, knowing that City Harvest will continue rescuing food for New York’s hungry as long as there’s a need in the five boroughs.

What is your favorite part about working in the restaurant industry in New York City?
I share a common goal and idea with my husband Peter and son Mathew - it's truly a family business.  For me, the people who work for and with us are part of an extended family. I enjoy the hospitality aspect of the business. It’s highly personal, as preparing dinner for anyone really is something familial. 

What is it like working so closely with your husband and son? Any tips for couples that work together?
Working together is amazing! The fact is that there is never a dull moment and we always try to keep humor a part of our experience. It's all about trust and teamwork, working toward a common goal.

What is your favorite hidden gem of a restaurant in New York City?
I don't have a favorite restaurant that I can name, but I enjoy going to new restaurants, in new neighborhoods. With all the blogs and new media today, we find that our culinary travels take us off the beaten path.

What is your favorite type of food to eat?
A great steak! After all these years I still appreciate a perfectly charred steak!

Do you cook? If yes, what is your favorite type of food to make?
I do cook, but truthfully my son Mathew is the best cook in the family!  I enjoy making Sunday morning breakfast for my grandchildren. I keep it simple, healthy and tasty. I love the weekends in the summer because I can spend time with my family.

What can you not live without in your kitchen?
There's really only one thing -- my coffeepot!

What is in your refrigerator?
Good Parmesan cheese, Hungarian salami, Diet Coke, Fiji water and fresh bread on my counter. I stick to a few staples that I can't do without.

What is your favorite junk food?
I have to admit I'm not much of a junk-food person. But sometimes I find myself sharing rich cupcakes and cookies with my grandchildren. And I always sample new desserts in the restaurants - Is that considered junk food?

What plans for your restaurants do you have for 2010/2011? Anything new coming up?
Nothing I can reveal right now, but I will keep you posted!

What was the last best meal that you had?
A cookout in my backyard. We love just having the perfect hotdog, corn on the cob and a great salad made with greens from a local farm

• At the Chef's Table
• The Food Council