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
Voice of the Restaurant Industry
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Chef John Hughes
- 56, Male
- Kennebunk, Maine
- United States
- COOK with JOHN
- Blog Posts (8)
- Discussions (2)
- Events
- Groups (19)
- Photos
- Photo Albums
- Videos
Chef John Hughes's Groups
Chef John Hughes's Page
Profile Information
- Title
- Chef/Instructor/Writer/Correspondent
- Company
- COOK with JOHN
- Website
- http://www.the-gypsy-kitchen.com
- Which Restaurant Segment best describes my company
- Other
- Which department at the restaurant corporate office
- Other
- What is your profession
- Educator
- 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 0 Likes
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
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 1 Comment 0 Likes
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
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 1 Comment 0 Likes
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
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 1 Comment 0 Likes
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 0 Likes
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
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
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Comment Wall (19 comments)
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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
Cheers!
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.
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?
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?
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
Check out my blog posting on it and hope to see your best stuff there!
Andy
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
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