Chef John Hughes
  • 57, Male
  • Kennebunk, Maine
  • United States
  • COOK with JOHN
Share on Facebook
Share Twitter

Chef John Hughes's connections

  • Happy Chef
  • Peter Boisvert
  • Food on Film
  • Mike Janosik CEC CRC
  • Jeffrey J Kingman
  • Stephen Trojahn
  • Andrea
  • Sarah Kessler
  • Scott Barber
  • Elizabeth Aulet
  • Christian Watson
  • Rachael
  • Becky Jacobson
  • @Stephen
  • Chris Cluff
 

Chef John Hughes's Page

Latest Activity

Chef John Hughes joined John McGrath's group
Thumbnail

Restaurant Consulting Services

For those involved with and interested in Restaurant development and operations. Including, The buying and selling of. General Food services, Catering and Restaurant networking opportunities. All our welcome. - John
Aug 3, 2012

Profile Information

Title
Chef/Instructor/Writer/Correspondent
Company
COOK with JOHN
Website
http://www.the-gypsy-kitchen.com
What best describes my company
Other
Interests
Consulting, Discovering New Food, Discovering New Wines, Locavore, Learning, Making Friends, Networking, Organic Foods
Personal Quote
"Next time I send a damn fool...I'll go myself." - My Grandfather
Biography
I have been involved in restaurants since I was 15. For over 22 years, I owned and operated Windows on the Water Restaurant in Kennebunk Lower Village, Maine.
In November 2007 I sold the business so that I could slow my life down a bit and spend more time with friends and family. But my passion for food, wine, people and travel quickly had me looking for my next adventure - and this "The GYPSY KITCHEN" was born. The GYPSY KITCHEN is a traveling culinary adventure in which I cruise the backroads and forgotten highways of America in a 36-foot motorcoach, searching for interesting and tasty regional fare and delicious culinary treasures.
I enjoy developing recipes and writing about food of all kinds.
Years in the Industry
35+

Chef John Hughes's Blog

I NEED YOUR HELP!!!

Posted on May 9, 2009 at 7:10am 1 Comment

Dear Fellow FOHBOH'ers;





I recently entered the Murphy-Goode Winery “A Really Goode Wine Country Dream Job” contest which is for a six-month position – eating, drinking and blogging about Murphy-Goode, Sonoma Wine Country, food, wine, California culture; meeting with and educating visitors to the winery as well as tracking the vineyards eagle and raptor population and playing Liar’s Dice (think Texas Hold’em using dice).…



Continue

New Years Resolutions We Can Handle...

Posted on January 5, 2009 at 5:50pm 0 Comments

Okay, it’s that time of year…again. And I’m sitting here in front of my keyboard thinking…again. I can’t begin to count the number of times I have pledged to loose weight as my New Years Resolution. For those of you that may not know me well, I have been called “portly” on more then one occasion! My intentions are good, it’s the delivery where I need the help…the trouble is - I love food!!!



I have been a chef for over 35 years…I love working with food, I love the smells and aroma’s… Continue

This is way overdue

Posted on August 24, 2008 at 4:46pm 0 Comments

Several months ago I held a Cooking Demonstration Dinner in the beautiful home of Art & Holly LeBlanc in Alewife Farms in Kennebunk. It was such a delight to be the center of attention to this handful of joyful and wonderful couples, all of which are terrific cooks in there own right…we had a wonderful evening.



One couple, Wes & Liz Phillips, who had been long and faithful guests of the restaurant throughout our 22+ years, asked if I would share my recipe for my Asian… Continue

Cool Shrimp For a Hot Summer

Posted on July 14, 2008 at 7:13pm 0 Comments

Years ago I created an appetizer special one hot August evening at the restaurant which became an instant "hit". A combination of wild American shrimp wrapped with thin slices of prosciutto, a dollop of horseradish and a golden pineapple-mango salsa with cumin and cilantro.

Through the years, each time I prepare this dish I always receive rave reviews. Today, here in Maine it's hovering around 85 degrees with the dew point above 70. It's hot and… Continue

Final Day of NRA's Hot Chef Challenge...Thanks for the Support!

Posted on May 7, 2008 at 6:05am 5 Comments

Today, Wednesday, May 7th is the final day of voting for the National Restaurant Association's "Hot Chef Challenge" and as of this post there have been 764 views, 46 ratings and 40 text messages left for my video entry.



I would like to take this time and thank ALL of you that have supported me in my efforts to make it to the annual NRA show in Chicago. Based on the above numbers, I believe I have a good chance of making it all the way through...but nothing is definate until… Continue

Comment Wall (19 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 11:18am on March 20, 2009, Naila Ismail said…
Hi,

Thanks for the connection!

Your travel blogs sound intriguing. I am going to roll out a website in July, and am looking for interesting blogs to post there. My website will be available nationwide by summer 2010, so the exposure will be awesome.
Would this be something you'd be interested in?

Looking forward to networking with you!

Naila
At 12:22pm on February 22, 2009, Michael L. Atkinson said…
John, I am not sure if I ever got back to you on your proposal to write about your travels. That sounds great. Please send me a couple of times that work for you next Monday or Tuesday and we can set up a call.

Cheers!
At 7:10pm on August 25, 2008, Maria Bell said…
Why do I feel the same as you?
I left my house 8.00 a.m and I just came one hour ago.
I do like to cook but this is exhausting!
I also enjoy private cooking and I do like the attention and I do make more in a very short time but... my customers need me too.
At 9:11am on August 25, 2008, susan holaday said…
John -
Your career shift is interesting - I'd like to know more about what your new business is and how it's working. Do you see a shift at some level to home cooking again?
At 7:19pm on August 24, 2008, Maria Bell said…
Hi, when I opened my restaurant, I couldn't sell upscale gourmet items because Greek food is not understendable where I am. So, I started cooking classes in the restaurant and other chef's places and education centers in the town 50 miles from where my restaurant is.
I also do TV demonstrations. Now it has become a proble with me being everywhere. I like the fame and I enjoy the crowd listening to me and enjoying my food.
What should I do? the restaurant or the classes?
At 2:30pm on June 4, 2008, Malachy said…
Hi There!

We are an O.E.M. Parts and Service depot for commercial kitchen equipment. Maybe we can save you and your company some money.

Some manufacturers we rep are: Frymaster, Garland, Bakers Pride, Montague, Vulcan and many others.

See them all on our website: www.MalachyMechanical.com

Thanks!
Rich Malachy
At 8:28am on May 5, 2008, Andy Swingley said…
I am hoping you can participate in the Leadership group's Best practice contest. $100 and 10,000 points added! You gotta have something up your sleeve you could post up!

Check out my blog posting on it and hope to see your best stuff there!

Andy
At 7:11am on May 4, 2008, Rachel said…
I really like the blog very nice, I haven't had a chance to get to the video yet, but I will. Take care
At 2:47pm on April 20, 2008, Jorgen Moller said…
"We will be back" is what most guests say as they leave your restaurant....
But, how do know if they do come back?
It is mindbogling to me to know that we have so many good well educated, well trained chef-owners in America
but they do not know who their guest are.
My passion for the last 20 years has been trying to share my knowledge of how to build an effective data base of guests won..
If a chef-owner can 'program' his guests to come on of nigths and get more than $ 20.00 in return for every dollar spend on data base marketing...how bad can that be?
A chef-owner who have 100 guest data for each seat..will be 100 % independent and nevr have to worry about empty seats, the most expensive thing in his restaurant.
Don't fall into the trap of thinking email is the ansewer, ..it's NOT. Snail mail and email blast is the way to go...
If you have a large database of guests won from your restaurant, you should have more bussiness than you can handle.. I like your website.
Jorgen
At 8:11am on April 8, 2008, nicholas said…
I am working at a spot called local 188 here in portland. The food is spanish influenced though it spins itself through an ecletic range depending on whats in the walk in that day and who is making the specials. I joined the m.g. group mostly because I was asked, though Mcgee and I have spent some late nights together.
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service