Sylvia becker

Sylvia Becker has been involved in the restaurant industry for more than fifteen years, working as a server, manager and chef.  Centralized in the New York/New Jersey area, she has gained experience working in many well established restaurants, high end food emporiums and country clubs.  Her decision to attend culinary school opened up many new doors, culminating in an invitation to cook at Le Cirque in New York City. There she learned many new techniques, fine tuning her already well developed  culinary abilities.  After her time in New York, she sought to learn more about the catering side of the industry and was hired by a premier New Jersey catering company.  Quickly promoted to the title of Chef de Cuisine, she knew she had found her true calling.  Having gained a palette for all types of cuisines, Sylvia thrives on being innovative.  Throughout the years, she has accumulated recipes for healthy eating as well as the sinfully delicious,  She met Daniel Stein in 2010 and shortly after, knew they would someday combine forces to make a unique statement in the food industry.

 

 

daniel stein

Daniel Stein has been involved in the restaurant/hospitality industry for over twenty years, working various jobs from dishwasher to general manager.  Trained in fine dining, he has worked in some of the most highly regarded restaurants/hotels in the New York/New Jersey area and he also spent time honing his knowledge on the West Coast of the United States, specifically the Los Angeles area.  During his ten years in California, he developed an intricate knowledge of oenology and a passion for "all things wine", while continuing to work in the restaurant world.  In 2009 he returned to the East Coast, moving to the Finger Lakes region of New York State, widely regarded as the “Napa of the East”. There, he gained hands on experience in the vineyard, wine making and the art of pairing food and wine.  In 2010 he met Sylvia Becker, a trained chef, and immediately knew it was a professional match made in heaven.  The creation of Wild Honey Catering is the next step in the evolution and fusion of these two distinct talents.

 

 

 

the team

Modern Science explains that there are certain elements that are naturally magnetically attracted to one another.  If there was ever a parallel in the human world, it would be the story of Sylvia Becker and Daniel Stein.  As fate would have it, they would come together in the winter of 2010. While holding positions in two very successful companies, they planned the trip of a lifetime in 2015; to extensively travel continental Europe, the Balkans and the Middle East for a solid year.  During this time, they lived and worked on organic farms, learning much of the sustainable agrarian lifestyle practiced by many different cultures around the world.  The excitement of learning different cuisines, draughts and spirits, people and places began to truly inspire the couple.  The idea was to combine their love of all things food, wine and culture, bringing back fresh ideas to share with the world. This is how Wild Honey Catering was born, a business aimed at bringing the science of food, wine and the awareness of culture into people’s lives.