Michael Bavota knows sea- many years.
Taunton, Mass., in fall 2005. The 1991 to 1995.
food. During his 30-plus He has contributed to other
years in the industry as a retail trade journals and community
buyerandmerchandiser, wholesale newspapers, and he wrote the
buyer, chef, freelance writer and “Seafood Lover’s Bible,” a 200-
cookbook author, Bavota has de- recipe cookbook published by
voted himself to educating others Clear Light Publishers in 1999.
about seafood. His latest venture His dedication to seafood edu-
is as a seafood buyer with AGAR cation includes a stint as a HAC-
Supply. CP (hazard analysis critical control
He started work at the inde- points) trainer with the National
pendent broadline distributor in Marine Fisheries Service from
Michael Bavota
Seafood buyer, AGAR Supply
Taunton, Mass.
“I’m happiest when I’ve been buying at
the wholesale level. Retail I’ve done for
many years — it wears you out.
Anybody who’s done [retail] can get
worn down. I love cooking too. My
biggest interest is teaching.”
family-run company was founded I spoke with Mike the second
more than 60 years ago by Karl week of February, just after his a subdivision of AGAR. have an incredible marketing tool
Bressler, who sold meat to restau- shrimp video was released. with the video and books. I’m
rants in Boston’s Chinatown. What’s a typical day at work looking at putting on an in-store
Karl’s son, Alan, built AGAR in- Robinson: You picked the for you? retail demo soon; that’s something
to the largest meat distributor in wrong time of year to move I start at 6: 30 a.m., though I’m I’ll do for retail grand openings.
New England. north. How was your transition used to [starting] later. I look and One of our retailers called me
The company is now run by from Florida to Massachusetts? see what the orders are and deter- one morning and wanted to know
Alan’s daughter, Karen Bressler, mine what I don’t have. We bring how fast he could buy the cook-
who serves as CEO. Bavota: I lived in Connecticut in in fresh product five days a week books. Whatever it takes to pro-
Bavota has not abandoned his the early ’80s and was born and and turn it over fresh to give the mote [the AGAR seafood] pro-
role as educator, now that he’s at raised in Maryland, so I know customer the maximum shelf life. gram, that’s what I’m here for.
AGAR. He recently released a what cold and snow are like. I’ve If there’s a special-order item like
video, “Know Seafood with Chef enjoyed the cold. It’s nice to visit marlin or striped bass, I have How was the video financed
Bavota,” about Florida Gulf Florida, but when you live there sources for that and will get on the and produced?
shrimp. The video is the first in a for a while [the heat] starts to wear phone. We look for sponsors and get
series of living-cookbook shows you down. I work until 5: 30 to 6: 30 p.m. product donations. The shrimp
hosted by Bavotaand produced by It depends upon the day. I get sponsors are the Florida Shrimp
his cousin, Woody Bavota, pro- What prompted your decision weekends off. Alliance and Florida Bureau of
ducer-director of EscapeTV in to join AGAR? Seafood and Aquaculture.
Mashpee, Mass. An opportunity [at AGAR] came Do you travel at all?
The Florida video was filmed about that an old friend told me I visit vendors in my area. I was in Will there be other videos?
onsite in Tampa, and the cooking about. It worked out, and I like Boston two weeks ago, in New The next in the series may be
segment was filmed at Famous Karen Bressler a lot. She is a very Bedford after that. We are well Floridafinfish, including grouper,
Tate’s Kitchen Arts Center in dynamic person. known for the quality of scallops snapper and mahimahi. Maybe I’ll
Brandon, Fla. The fresh-seafood program has that we distribute, both processed do something up here in Boston
Prior to joining AGAR, Bavota blossomed and become a serious and dry. We also distribute frozen next. My goal is to hit all major
sold seafood from his own com- part of the [whole meat] business. scallops from China. ports of call, both onsite and in
pany, Michael Bavota Inc., for Karen is very dedicated to it. kitchen segments.
three years in Tampa. He turned Steve Atkinson [AGAR’s sea- Where do you buy seafood?
the sales and marketing business food director] and I have the chal- Direct from suppliers. We’re one You’ve been involved in all
over to his son, Ryan Bavota, who lenge of taking seafood to the next of the biggest distributors of aspects of the industry.
founded Curbside Foods, Sales level. Our fresh program is really Ocean Garden shrimp on the East Which do you enjoy most?
and Marketing. starting to excel — that’s the new Coast. That relationship has been I’m happiest when I’ve been buy-
Michael Bavota Inc. is now a direction to grow the business. intact for many years. ing at the wholesale level. Retail
multi-media company dedicated Whenpeoplethink aboutseafood, I’ve done for many years — it
to educating consumers about we want them to think AGAR. What’s your biggest challenge wears you out. Anybody who’s
seafood. with seafood at AGAR? done [retail] can get worn down.
Bavota’s retail resume spans the Who are typical AGAR retail To expand the business. There’s a I love cooking too. My biggest in-
Atlantic Coast, including posi- customers? lot of competition out there. terestisteaching.
tions as seafood buyer and/or mer- Roche Bros. [an independent [Boston] is like the seafood capi-
chandiser at Pantry Pride/Food Massachusetts supermarket chain] tal of the world for groundfish, so What do you envision doing
Fair and Kash n’ Karry in Florida, is one retail customer [for frozen customers have a choice. It’s not 10 years from now?
Grand Union in New York, seafood]. We service a lot of inde- like this in Florida; there aren’t I think I’d like to be at a point
Shoprite/ Foodarama in the New pendent retailers and help them choices for cod down there. where I’m working toward retire-
Jersey/New York region and with their ads. Deliveries go to all ment. I’ll never stop working, but
Carrefour USA in Philadelphia. of New England. We stop at the Your DVD “Know Seafood; I want to spend the rest of career
Despite his seemingly hectic ca- New York border. perfect shrimp” was just on my art — videos, shows,
reer moves, Bavota has devoted a released. How does AGAR feel books. I’m hoping [AGAR] will
lot of time to writing. What about foodservice? about your ancillary career as finish my career in the seafood
He was a freelancer for SeaFood We supply everything from high- author and chef? business.
Business from 2001 to 2002, writ- quality restaurants on down. We They are very supportive. There
ing a retail column, and served on supply Papa Gino’s [Northeast piz- have been discussions of them Editor Fiona Robinson can be
References:
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