Voice of the Restaurant Industry
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
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.…
'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…
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