Operator
Adam M Lamb
  • Male
  • Fort Lauderdale, FL
  • United States
  • foodwerks inc
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Adam M Lamb's connections

  • Beth Floyd
  • Howard Appell
 

Adam M Lamb's Page

Latest Activity


Operator
Adam M Lamb posted a blog post

You get what you get

Especially if you do what you've always done.  It's been about 4 months since I last posted and the absence has been a planned one, albeit a bit longer than I anticipated.  For those of you who've followed me for a while you'll remember that my personal and professional story had been reflected in the daily headlines as the recession affected millions of people, myself included.  For those of you who haven't followed me, my recent history was as challenging as it was unremarkable and virtually…See More
Mar 17, 2011
Marcus Guiliano left a comment for Adam M Lamb
"Hello Adam, Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings. Marcus Guiliano Chef on a Mission"
Nov 1, 2010

Operator
Adam M Lamb posted a blog post

Job Hunt 3.0

So here it was; 500 resumes reviewed, 147 panel interviews - down to 17 viable candidates, now just four left. The Company decided that the best way to determine who would fill theposition was to have a 'Top Chef' style cook off, oh my.Southern Style Meatloaf and a Chef's choice entree. 1 Presentation plate and tasting plates for 10.A month passes and I get the call, it would seem that I'm one of the last three standing, one candidate dropped out when they found out that they would need to cook…See More
Oct 17, 2010

Operator
Adam M Lamb and Beth Floyd are now friends
Oct 11, 2010
Sam Thatte commented on Adam M Lamb's blog post Recession Lessons
"Adam, I was in the same situation you are navigating through at this time. Your strength and persistence is obvious; You will come out of this period of trials much stronger and wiser. I wish you the best. Very touching post. I hope I have your…"
Oct 7, 2010

Operator
Adam M Lamb posted a blog post

Recession Lessons

'It'll be nice to take you out for sushi', I confessed to my girlfriend.'Or bring home flowers every week...' She gives me a wry smile.Over the last two years, after losing a job I really enjoyed but which was victim of the housing and the consequent credit crisis, my life hasbecome an exercise in contraction as I became - just like many others,underemployed.I am very grateful that I had clients who were appreciative of my work and kept my head above water with new projects and who paid fairly…See More
Oct 2, 2010

Operator
Adam M Lamb left a comment for Bill Shore
"Billy Nice to see you among such august professionals. It's been awhile but you're never very far from my mind and think of you fondly - I'm in gratitude for your guidance with my writing project, which I'm just finishing up…"
Sep 30, 2010

Operator
Adam M Lamb was featured
Sep 30, 2010

Operator
Adam M Lamb updated their profile
Sep 30, 2010

Operator
Adam M Lamb posted a blog post

Master Mind Groups or Relationship as Innovation

Just got blown up by my best friend and a true culinary visionary, Greg Barnhill, Executive Chef at The Charles Court at The Broadmoor Resort in Colorado Springs. Over the last three days we've been going back and forth about Sous Vide cooking and he schooled me but good. It started easily enough, 'What are the three most used pieces of equipment in your kitchen?' It's a simple question that draws a lot of heat because in three small words it illustrates, and illuminates a lot. In less than a…See More
Sep 30, 2010

Operator
Adam M Lamb updated their profile photo
Sep 29, 2010

Operator
Adam M Lamb and Howard Appell are now friends
Sep 25, 2010

Operator
Adam M Lamb posted a blog post

551 Resumes

That’s the average number of responses companies are getting for a 2 paragraph posting on Craig’s List.All the bad press, sour statistics and droning talking heads can best be summed up by the email I received the other day:‘Dear Chef,We met several years ago when you were working at X restaurant. Last year the company I worked for moved me to another restaurant. Things got very tough financially for the group and since Iwas last in, I was the first to go. I live in Boca, have a wife and…See More
Sep 24, 2010

Operator
Adam M Lamb is now a member of FohBoh
Sep 24, 2010

Profile Information

Title
Chef/Consultant
Company
foodwerks inc
Website
http://www.adammlamb.blogspot.com
Twitter Handle
adammlamb
What best describes my company
Other
Interests
Buying/Selling a Business, Career Advancement, Consulting, Discovering New Food, Finding a Job, Finding Investors, Investing, Learning, Making Friends, Networking, New Locations
Personal Quote
"be a river"
Biography
Adam has over twenty years of food service experience in some of South Florida’s top Resorts, Hotels, Restaurants and Multi Entertainment Facilities such as Pier 66 with three full service outlets, Starwood Lodging with Moondance Café and The Riverside Hotel – with Indigo & The Grill Room. As Executive Chef of Muvico’s Premier Theater Bistro & Bar he was instrumental in the initial design, operation and continued success for six years; quickly establishing the operation as the gold standard of multi use entertainment complexes; as Corporate Chef he pioneered the next generation of multi entertainment facilities with the debut of IPic Entertainment’s first full service facility in Milwaukee in January 7th, 2007 with Ovation’s restaurant, Pinstrikes and upscale movie auditoriums.

His food focus is local, sustainable and seasonal; product authenticity – from field to table with respect and gratitude.

He has consulted and supported such organizations as Larkspur Hospitality and Restaurants BS’ Lucciano’s in Nassau Bahamas, Mustard Seed Bistro and Pusser’s West India Trading Company with Authentic Hospitality workshops, operational analysis, marketing and concept development.

His operations have earned the Mobil 4 & 5 star designations, been rated in Zagat’s and the Top 200 in Florida Trends Magazine

Adam is involved in Share Our Strength, a nation wide organization dedicated to ending childhood hunger as well as sitting on the Board of Advisors for The Art Institute Culinary Program in Ft. Lauderdale, Chef’s Collaborative 2000 and a contributing writer for In the Biz Magazine and DinnerReviews.com.

Adam has had extensive media experience in The New York Times, Time Magazine, The Today Show, The Food Network, Chef Magazine, NBC and CBS.
Years in the Industry
20

Adam M Lamb's Blog

You get what you get

Especially if you do what you've always done.

  It's been about 4 months since I last posted and the absence has been a planned one, albeit a bit longer than I anticipated.

  For those of you who've followed me for a while you'll remember that my personal and professional story had been reflected in the daily headlines as the recession affected millions of people, myself included.

  For those of you who haven't followed me, my recent history was as challenging as it was…

Continue

Posted on March 17, 2011 at 9:07pm

Job Hunt 3.0

So here it was; 500 resumes reviewed, 147 panel interviews - down to 17 viable candidates, now just four left. The Company decided that the best way to determine who would fill the

position was to have a 'Top Chef' style cook off, oh my.…



Continue

Posted on October 17, 2010 at 10:35am

Recession Lessons

'It'll be nice to take you out for sushi', I confessed to my girlfriend.

'Or bring home flowers every week...' She gives me a wry smile.



Over the last two years, after losing a job I really enjoyed but which was victim of the housing and the consequent credit crisis, my life has

become an exercise in contraction as I became - just like many…

Continue

Posted on October 2, 2010 at 10:23am — 1 Comment

Master Mind Groups or Relationship as Innovation

Just got blown up by my best friend and a true culinary visionary, Greg Barnhill, Executive Chef at The Charles Court at The Broadmoor Resort in Colorado Springs. Over the last three days we've been going back and forth about Sous Vide cooking and he schooled me but good. It started easily enough, 'What are the three most used pieces of equipment in your kitchen?' It's a simple question that draws a lot of heat because in three small words it illustrates, and illuminates a lot. In less than…

Continue

Posted on September 30, 2010 at 9:00am

Comment Wall (1 comment)

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At 7:13am on November 1, 2010, Marcus Guiliano said…
Hello Adam,
Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.

Marcus Guiliano
Chef on a Mission
 
 
 

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