Cajun Chef Ryan Male Wake Forest, NC United States RYMO Creative Services: Like

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Cajun Chef Ryan commented on susan holaday's blog post 'When service exceeds limits'

At some point you need to ask to speak with the dining room manager and then tell them of your disappointment with the service and how you and your guest are very uncomfortable with the way the service staff is hovering. It may be a case…

Jul 26, 2011

Check out this post: Organic Waste Materials Create Beneficial Opportunities http://bit.ly/9U3LdF

Status posted by Cajun Chef Ryan Jun 11, 2010

FohBoh Eat Across America Tour Photo Contest

Join the FohBoh virtual tour. Follow the tour, invite your friends, join the conversation, vote and enter your photograph to win $1,000.

Cajun Chef Ryan joined FohBoh's group Jun 4, 2010

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Marcus Guiliano and Cajun Chef Ryan are now friends Apr 11, 2010

Profile Information

Zip Code: 27587

Title: Cajun Chef Ryan

Company: RYMO Creative Services

Website: http://cajunchefryan.rymocs.com/blog2/

Restaurant Segment: Family Dining

I work at the unit level and my role is: Manager

I work at the corporate level and my functional area is: Operations

I work for the foodservice industry and my profession is: Consultant

Personal Quote: Feeling and sharing the joy of cooking at home with Cajun Chef Ryan Boudreaux

Biography: I have always wanted to record and document the knowledge base of information and material that I have collected for 33+ years of my cooking experience, with 21 of them spent as a professional chef. So it is with great pleasure that I start the Cajun Chef Ryan blog which will be the focal point of my project for putting into digital form what is currently stored in my brain and a dozen or so notebooks, 3-ring binders, and many manila folders from the 18 various restaurants and institutions that allowed me to cook and chef throughout my culinary career.

On my Cajun Chef Ryan blog is a photo of me with John Folse at an ACF- New Orleans Chapter function back in the 1980’s. A lot has changed since then, but it is also my hope to capture and document the family culinary heritage and traditions of days gone by. Recipes that my Grandmothers and Great Grandmothers used to make are awaiting their rightful place in the digital world! I have fond memories of Momom Boudreaux’s potato salad, divinity candy, pecan pies, and gumbo. I can remember my Uncle Buford preparing smoked and barbecue Vinson, chicken, and sausages. My mothers Drunken Shrimp and Garlic Roasted Pork Loin were always favorites, and my dad to this day makes the best Slow Charcoal Roasted Half Chickens I have ever eaten!

In the later years of my activity with the ACF-NO Chapter I also became involved with the American Institute of Wine and Food (AIWF) and was given an honorary chef jacket for my affiliation with them and their causes. This is the only chef jacket that I have left, it has a special place in my heart with fond memories of 21 years in the restaurant industry. I also participated in several AIWF events including a few with Julia Child, she was in town on occasion and I assisted with a cooking demonstration that she gave at Macy’s.

Years in the Industry: 21

Cajun Chef Ryan's Blog

Organic Waste Materials Create Beneficial Opportunities

Posted on June 11, 2010 at 11:00am 0 Comments 0 Likes

Our “Eat the View” organic garden has expanded more than triple in size from last year and there are plans to continue the expansion with every season. With efforts to bridge the gap to a more sustainable future and

with the growing patches of vegetables come the need for more organic materials such as mulch, soil, and nutrients. The expansion of the “homesteading” on our near half acre of land has necessitated the development of a new composting… Continue

A little history, a little Mardi Gras, and a couple recipes too!

Posted on January 19, 2010 at 9:16am 0 Comments 0 Likes

In addition, the Eiffel Tower Restaurant in New Orleans and Mardi Gras 2010

Join Drick Perry from Drick’s Rambling Cafe as we celebrate Mardi Gras, he is covering Mobile, AL while I cover New Orleans

Before we get to the omelet recipe, let me indulge you with a little New Orleans restaurant and Mardi Gras history. In 1981, engineers determined that the restaurant perched 562 feet on the third level above the Champ-de Mars in Paris weighted too much and was causing the… Continue

Cooking Up A Storm

Posted on December 11, 2008 at 6:40am 0 Comments 0 Likes

Recipes Lost and Found from The Times-Picayune of New Orleans

Caught the audio review and interview with Marcelle Bienvenue on NPR public radio yesterday on the show All Things Considered and immediately wanted to make sure that the interview and book get plugged for this noteworthy reminder of how important food is to New Orleans and Louisiana communities. I had the pleasure… Continue

How Safe Is Our Food Supply?

Posted on December 8, 2008 at 10:21am 8 Comments 0 Likes

In recent years I have noticed the increased frequency of incidents and reports describing contaminated food items or food-borne illness outbreaks. Just in the last 18 to 24 months or so I can remember a few of them off the top of my head, such as green onions contaminated with E Coli at Taco Bell’s across the northeast, salmonella tainted tomatoes from Florida and Mexico, spinach recalled due to E Coli, baby formula from China contaminated with melamine. Today I read about dioxins… Continue

Comment Wall (11 comments)

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At 10:54am on July 24, 2009, Alyson Mar, RD said…: Hi Cajun Chef Ryan,

Thanks for the connection. The recipes on your blog look delicious, and I'll definitely have to try them sometime. Look forward to your insights on here.

Alyson
FoodCalc

At 2:42pm on November 19, 2008, Dana A. Romero said…: Welcome to FohBoh! I want 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 then dicuss it with us. Again welcome and take a look at all the groups on FohBoh.

At 9:18am on November 14, 2008, Debra Straka said…: CCR,
With experience in the private club industry, I am sure you know all of the nuances of "exceeding expectations" at this level. I have always said that Country Clubs are the best training ground in hospitality ~ from BOH to FOH.
Your website is running a little faster now ~ it can be frustrating for people, especially those without the benefit of high speed internet. You don't want to them leaving your site too soon, as you have so much excellent info there.

At 1:19pm on November 13, 2008, Keith Bernhardt said…: Hi Ryan.

Thanks for the comment. Welcome aboard to FohBoh.
This is an awesome community and I can't give it enough
accolades !
Enjoy and go ahead and select me as a friend.

Keith

At 1:00pm on November 13, 2008, Debra Straka said…: Chef,
I just checked out your website. You have alot of information there. Are you happy with your web provider, as it appears to run very slow.
I am the website guru at Ruth Lake Country Club and know through trial and error what can slow down a site. Overall, I love the site, lots of great pics and info.
I am glad you have arrived here at planet FohBoh, you enrich our community.

At 11:11am on November 13, 2008, Mel Kleiman said…: Thanks for the comment hope you get some great value out of the community.

At 10:50am on November 13, 2008, Debra Straka said…: Hi Chef Ryan,
Welcome!! I just wanted to introduce myself and wish you happy networking on this site. I look forward to your posts.
Debra

At 10:02am on November 13, 2008, Cajun Chef Ryan said…: Wow! I am so impressed with this site, I found you from your follow me on Twitter! I wish we had these online resources 20 years ago!

Thanks for the welcomes!

Culinarily yours,

CCR =:~)

At 9:50am on November 13, 2008, Cajun Chef Ryan said…: Hi Cajun,

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

At 9:50am on November 13, 2008, Cajun Chef Ryan said…: Hi Cajun,

It's my pleasure to be the first to welcome you to our fantastic community of foodservice professionals from all over the globe. With hundreds of blogs, discussions groups and events to discover, Fohboh is the perfect place for you to connect and communicate with colleagues. Don't hesitate to contact me with comments or criticisms.

Before you get started, please check out our Community Guidelines and our FAQ. You might also watch our short FohBoh Video Tour. When you're comfortable with the lay of the land, start a blog post or join a discussion group - we're glad you're here and can't wait to hear more from you!

Best,
Erin Shea
Director of Community Development, FohBoh