DJs A-Trak, Kool Herc, & More at Scratch DJ Academy 10th-Anniversary Party

Chateau Cherbuliez officially opened in that old church on 6th Ave. known affectionately by all, well many as Limelight. A much better idea than that mall that shares the space and doesn’t seem to have many good ideas, Chateau will class up the building that once was a very classy place. I’m not talking about the Gatien-nightclub incarnation, but more so the time when it was a real church with parishioners that included names like Astor and other NYC-society types. Chateau, with marketing geniuses Derek and Daniel Koch, figures to be a winner. Famous chef Todd English will consult while executive chef Peter Larsen will do the cooking. Managing partner Olivier Bondon of St. Barts lore will preside over a main dining room, a private secret dining room, and when weather permits, a garden. Photos of the Limelight heyday by Patrick McMullan will adorn the walls.

At the official opening Wednesday, that champagne that I proudly affiliate with, Beau Joie, was the official sponsor. It was opened as Daniel and Derek opened Toy just a few weeks ago. The place has operated, and when the time was right and the kinks all un-kinked, they make it official. Good idea. The old building has been a place to gather since the 1840s, and I for one am happy that good people will be returning to have a good time.

Next Tuesday the 30th, Scratch DJ Academy celebrates its 10th year with over 100,000 students from all 50 states and 35 different countries. It’s a major force in developing young talent. Tuesday’s anniversary party honors some not-so-young talent; DJ Kool Herc, DJ QBert, and A-Trak will be the focus of attention while various young studs strut their stuff. It’s an RSVP thing so if you wanna go, do some hustling. I caught up with Rob Principe, CEO and co-founder of Scratch DJ Academy, and he told me all about it.

 In the past 10 years, what have been the major changes in DJ culture? The biggest change has come from technology and the democratization of the art form. Technology has now empowered the broader culture to not only become a DJ, but to do so with a very low barrier to entry in terms of cost and equipment.

What do you predict the next 10 years will be like? Technology will continue to fuel change, and the art form will continue to evolve accordingly. Music will also continue to become more personalized in its delivery and consumption, and the experience will continue to become more social. 

Tell us about the 10-year anniversary event. The ten-year anniversary event will celebrate the Scratch DJ Academy’s amazing milestone, and the legacy of Jam Master Jay and the broader DJ community who have impacted, affected, and shaped the art form over the years. 

What can we expect? What will happen? There will be some great performances, and we’ll also be honoring some awesome DJs like A-Trak, Kool Herc, and QBert. DMC from Run DMC will also be performing along with DJ Dasmatic (Jam Master Jay’s son).

Do you think the public is actually becoming more educated with the art of DJing or are clubs just programming pop? I do believe that the public’s music IQ is definitely increasing. Clubs will always program what they need to drive their revenue, but overall, people are much smarter about music than ever before. 

5 Reasons Why Food Halls Are Better Than School Cafeterias

1. You’ll never get stuck eating lima beans and cabbage, unless you want to. Everything at the Plaza Food Hall by Todd English is fresh, gourmet, and made in front of you, even the sushi. You have a choice of goodies from Murray’s Cheese or Balthazar bakery, the Ocean Grill or the Dumpling Bar. Rectangular cardboard pizza and meatloaf Tuesdays not on the menu.

2. Long gone are the days of awkwardly scanning the cafeteria for a place to dine in social anonymity. You can get your food to go! Recently inducted Chelsea Market vendors Bar Suzette (for crepes) and People’s Pops (for gourmet popsicles) offer completely portable snacks. This also eliminates the possibility of bullies knocking over your lunch tray and you inhaling your inedible fare in a bathroom stall.

3. No more ex-convicts slapping mashed potatoes on your plate. The new Mario Batali/Joe Bastianich (Del Posto, Esca, Babbo) Flatiron food hall complex, Eataly (opening this fall), is looking for professionals with at least 5 years experience in fields other than hospitality (like finance). Let go of the anxiety of wondering whether those lunch ladies pay attention to the ‘Employees Must Wash Hands’ signs before digging in.

4.You can consume alcohol. As much as you want and/or can afford. Hudson Hall at the Hudson Hotel presents a swank rendition of your typical cafeteria. Perhaps because the masterminds here modeled the joint after an Ivy League Mess Hall (How New England of them), they have versions of the same disgusting concoctions you drank in college (Lynchburg Lemonade, Gin-N-Juice, Lemon Drops) and maybe high school (if you’re from Mississippi) but with quality liquor and less hangover-inducing ingredients.

5. There’s more to explore than the mystery meat. At the church-turned-club-turned-bazaar Limelight Marketplace, there’s a green market, yes, but also a slew of shopping options and a J. Sisters salon. And it looks like a mini-Disney, much better than bologna, I think.