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.

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 operation.
They have… Continue

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 how the fast food indus… Continue

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 about "learning to inte… Continue

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 the man who opened me up to the flavors of th… Continue