I've had experience on both sides of the street. The first restaurant I owned did very well, we opened 3 more and all did well. We sold all 4, used the money to open another and luckily, we sold it and broke even, but lost all the money we made from…
Robert,
Do not be afraid to fail! ! It is a learning process. Few have succeeded at first try.
Most entrepreneurs fail several times before they succeed. As you gain experience working in the field you will learn what it takes to run a business. I…
Tea and awesome brownies are but two culinary contributions of Cannabis Sativa. Alcohol is a drug, also. But, without it, where would the 'B' in F&B be?
Me and my staff at the Denali Park Salmon Bake in Alaska (a legalized personal-use state) think…
I guess you are a user and the fact of the matter you would wear the coat. Good luck to you and the weed you smoke does not represent that of who we are as chefs.
This is a unique situation and i hope no one starts to make comparisons to other situations. The fact of the matter is, chefwear is using marijuana to sell their product to "CHEFS" that use marijuana. Wow, an attempt to market their product and gett…
I am a culinary student at JJC (Joliet Junior College). I am a member of the American Culinary Federation. My passion in life is to create with food. Along with being taught by some amazing chefs at JJC, like the 2008 gold medalist from the World Culinary Olympics, & the ACF's 2009 Central Regional Educator of the year - Chef Tim Bucci, and the ACF’s 2008 Pastry Chef of the Year - Chef Andy Chlebana, and all the other extraordinary chefs at JJC: Chef Frederick Ferrara, Chef Keith Vonhoff, Chef Kyle Richardson, Chef Mark Muszynski, last but not least Chef Michael McGreal. I have also worked with some great chefs, in some unbelievable restaurants, such as, Sam & Harrys Steak House in the Marriott Renaissance Schaumburg, IL, with the ACF's 2009 central regional chef of the year Jack Delby, 9 Steak House Chicago with Executive Chef Michael Shrader, and the Terrace Hotel in Lakeland Florida, with Executive Chef Scott Delesota. I am currently putting together a plan for my own upscale modern/industrial grille, (it will be a few years).
What is your favorite recipe creation?
stuffed chicken with spinach, apples, Jalapeno, blu-cheese, with a smoked dijon, almond cream sauce
When did you enter the Culinary Profession?
2000
Who is your favorite Musical Artist?
dj deekline
What is your favorite TV show?
hells kitchen
Last Book Read:
spain and the world table
If you could have dinner with any three people who would it be and why?
chef ferran adria - to pick his brain
christina aguilera - so hot
chef gordon ramsay - so he can tell everyone off
Haha, I have a feeling it's going to be a great class.
HEY! I got a question, are you interested in going to the ACF nation convention in Orlando? I'm trying to get some students together to ride out there and whatnot
I live close to Theodore on Wesmere..Where do you work at? I know I was sad I had to miss the meeting..I was really sick but I'm all better now...So what did you win the competition? I bet it was exciting....Don't forget to vote for me on April 8 or 9th for Student Trustee...I'm kinda nervous. This is the first time I do anything like this.....See ya later..I need to get ready for work.
LOL, I have NO clue! I avoid that place at all costs and any time I go there I always eat at the same restaurant and it's called Sushi Rock. They are better known for the small high end hotels rather than restaurants. There are a million high end overpriced restaurants down there that really aren't worth the price of a slice of pizza. Sorry I'm no help.
Sun-Sentinel is the big paper down here and they have jobs online, Indeed.com, Craig's List has some. I would say to look up hotels and restaurants in the area and look on their websites.