"I have not been on this site for a really long time but if you still have questions on Culinary Education . . . fire away!
Cheers'
tmkelly"
Voice of the Restaurant Industry
-
Brandon Wilborn
- 38, Male
- Little Falls, NJ
- United States
- Growth Restaurants
- Blog Posts (11)
- Discussions (4)
- Events
- Groups (1)
- Photos (9)
- Photo Albums
- Videos
Brandon Wilborn's Blog
There was a retraction
Posted on February 12, 2009 at 11:31am 0 Comments 0 Likes
Earlier this week I posted a blog that I soon removed because I felt it was unfocused, unproductive, and too negative for this kind of online community.
Everyone at FohBoh is here to get advice, network, and make connections in the overall hospitality field. Period dot.
If you read that blog, please disregard what I wrote. There was a reason I hadn't posted it earlier, and it became more apparent to me that it shouldn't have left my brain.
Everyone at FohBoh is here to get advice, network, and make connections in the overall hospitality field. Period dot.
If you read that blog, please disregard what I wrote. There was a reason I hadn't posted it earlier, and it became more apparent to me that it shouldn't have left my brain.
!!employment part 1.0!!
Posted on February 12, 2009 at 6:12am 0 Comments 0 Likes
After 9 weeks, lots of interviews, recruiter leads, and cooking demos, the sweet taste of employment again!
If you read "Nearing Unemployment," which after a few days I realized I should have called it "Nearing the End of Unemployment," you'll know that in one weeks time I had several meetings with the owners of a respectable 5 unit restaurant group. They were looking for someone who could infuse some new blood and hard work into their most traditional and longest-standing… Continue
If you read "Nearing Unemployment," which after a few days I realized I should have called it "Nearing the End of Unemployment," you'll know that in one weeks time I had several meetings with the owners of a respectable 5 unit restaurant group. They were looking for someone who could infuse some new blood and hard work into their most traditional and longest-standing… Continue
A vegetarian chef, really?
Posted on February 9, 2009 at 8:18am 0 Comments 0 Likes
I confess, I was a vegetarian chef. For almost six years I was an ovo-lacto-pesco vegetarian. That's eggs, dairy, and fish.
I wasn't a "save the animals" guy, I wasn't a "meat is bad for the ecosystem" guy. I was simply someone who was put off meat by some people by the names of: Eric Schlosser, Michael Pollan, Jim Perdue (yes, that PERDUE,) Ray Kroc, and Carl M. Karcher.
I decide to forego all "terrestrial" animal flesh after reading Fast Food Nation, an inside look at… Continue
I wasn't a "save the animals" guy, I wasn't a "meat is bad for the ecosystem" guy. I was simply someone who was put off meat by some people by the names of: Eric Schlosser, Michael Pollan, Jim Perdue (yes, that PERDUE,) Ray Kroc, and Carl M. Karcher.
I decide to forego all "terrestrial" animal flesh after reading Fast Food Nation, an inside look at… Continue
Nearing Unemployment?
Posted on February 8, 2009 at 12:26pm 6 Comments 0 Likes
Sorry I've been gone for a bit, that is, if you've been waiting to see what's next up my sleeve in the "Rants" dept.
But I've been occupied with a prospective employer, and it looks more promising than anything else directed to me.
I received an e-mail a week ago last Saturday from an employer whom I submitted the usual resume and cover letter asking me to call for an interview, send references and list of dishes developed via e-mail.
A bit strange, if you recall my rant… Continue
But I've been occupied with a prospective employer, and it looks more promising than anything else directed to me.
I received an e-mail a week ago last Saturday from an employer whom I submitted the usual resume and cover letter asking me to call for an interview, send references and list of dishes developed via e-mail.
A bit strange, if you recall my rant… Continue
Hey Guys, How're ya Doin'?
Posted on February 1, 2009 at 1:52pm 1 Comment 0 Likes
We all say it sooner or later, whether we intend to or not.
"Guys.".......as in:
"Hi guys, what can I get for you today?"
"Hey guys, I'm Larry and I'll be your server today. Can I get you something to drink?"
I've been in all sorts of restaurants, dive bars, theme places, even in Hawaii, Florida, Missouri, yes, even New York City. I still hear it.
I went to Bobby Flay's Bar Americain in Manhattan. Finally I was going to be tasting food created by… Continue
"Guys.".......as in:
"Hi guys, what can I get for you today?"
"Hey guys, I'm Larry and I'll be your server today. Can I get you something to drink?"
I've been in all sorts of restaurants, dive bars, theme places, even in Hawaii, Florida, Missouri, yes, even New York City. I still hear it.
I went to Bobby Flay's Bar Americain in Manhattan. Finally I was going to be tasting food created by… Continue
Brandon Wilborn's Discussions
Hey Guys, How're ya doin' today?
Started this discussion. Last reply by susan holaday Feb 2, 2009. 1 Reply 0 Likes
The Modern Culinarian's Dilemma
Started this discussion. Last reply by Brandon Wilborn Jan 30, 2009. 2 Replies 0 Likes
I cook, i manage, and i rant
Profile Information
- Title
- Chef
- Company
- Growth Restaurants
- Website
- http://growthrestaurants.com
- Which Restaurant Segment best describes my company
- Casual Dining
- Which department at the restaurant corporate office
- Not Applicable
- What is your profession
- Not Applicable
- Interests
- Career Advancement, Discovering New Food, Discovering New Wines, Locavore, Finding a Job, Learning, Making Friends, Networking
- Personal Quote
- The restaurant business attracts "fringe elements." - Scott Bryan
- Biography
- Born and raised in Kansas City, MO, my first job was a dishwasher at a local hotel and banquet operation. I was so proud of myself for obtaining a perfect entry-level job while in High school. After 10 months, I was rewarded with a line cook's position after showing some initiative and proving my worthiness to the eccentric chef. I found that the restaurant industry provided a healthy dose of hard work, ethics, and was agreeable to the schedule of a full-time student.
When I finished High school, my father asked me to move to NJ to pursue college, along the lines of "why not?", I decided to take a chance. Once I arrived, I began to look for the familiar. I was offered a position of line cook at yet another hotel and banquet facility. This company was big though, a lot bigger than my previous employer. At the time, it offered so much opportunity for people capable of hard work and dedication. Many of my peers advanced through the unit and the company. I held off, despite being asked several times by my chef, because I wanted to finish college.
When I got my degree, the Sous Chef position became available. I finally took my boss up on his offers. It was great, and then he went off to pursue other opportunities, and I became the Chef!
Lots of challenges, the company started to change it's interests, the company started to expand it's limited service outlets, and diminish their full-service units. I knew my position would be eliminated sooner or later. After 9 years, I felt that I advanced as much as I could, the opportunity well had dried up.
So I moved on to a leader in the seafood industry, a company that had ethics, that had standards, and was setting the standards for all others. After six years of advancement, dedication, and being a long-standing part of a very successful team, I have come to the foothills of a new challenge, and I'm sure I can get to the top.
- Years in the Industry
- 18
Comment Wall (10 comments)
- At 9:08am on June 15, 2010,
OperatorTimothy M. "Chef" Kelly said… - I have not been on this site for a really long time but if you still have questions on Culinary Education . . . fire away!
Cheers'
tmkelly
- At 4:26pm on May 23, 2009,
Keith Hancock said… - Hi I am always looking to network with local people which growth restaurant do you work at. I live in Morristown and go to the Frog alot.
- At 6:39pm on March 2, 2009,
Craig Priebe said… - Hello Brandon
Here's an opportunity- won't take but a moment and it's fun...
- go here-
http://solofoods.com/page29642842.aspx
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
Please...
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6
Thanks
Craig Priebe
"Grilled Pizzas & Piadinas"
www.craigpriebe.com
- At 5:50am on February 3, 2009,
Jody said… - I teach the ProStart program (curriculum put together by the National Restaurant Asso.) at Liberty high school. Periodically I have the students read bios of people working in different areas of the industry. Since you were originally from this area and have worked your way up, I thought you would be a good example to share.
- At 8:11pm on February 2, 2009,
Non-OperatorDana A. Romero said… 
I wanted to personally invite you to join our discussions in regards to cheeses at the Cheese Group on FohBoh. Every week we introduce a new cheese and invite you to find it in your area, buy it, try it and then dicuss it with us. Take a look at all the FohBoh groups while you are at it. Looking forward to hearing from you. Dana
- At 3:15pm on February 2, 2009, Jody said…
- May I use your story in my Culinary Arts class? I teach at Liberty HS.
- At 12:53pm on January 31, 2009,
Andy Swingley said… - Brandon, welcome to FOHBOH! This is an awesome site with amazing people and amazing resources. If you should need any help or direction don't hesitate to ask! I am glad to see the courage in your posts.
Andy
- At 11:07am on January 29, 2009,
Brandon Wilborn said… - Leave a comment. I'm looking for advice and feedback. Thanks
- At 3:48am on January 29, 2009,
Non-OperatorPaul Paz said… - Welcome Brandon..
This will be a great resouce for your career path!
Paul
- At 8:55am on January 28, 2009, Brandon Wilborn said…
- Hi Brandon,
Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.
Michael L. Atkinson
CEO | Co-Founder, FohBoh
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