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Hard work pays off
Chef Marlon Angelo Jackson is a professional Le Cordon Bleu trained, ServSafe and ACF certified chef able to provide casual or fine dining as requested in the comfort of your own home. Chef Marlon Angelo can provide meals for daily consumption or in-home catering for your dinner parties, holidays, birthdays, BBQ’s, and other special events.
His Mother and Grandmother whipped up the most colossal Sunday and Holiday dinners you can imagine. Everything was made from scratch so it was an all-day affair. He would long to help as he watched them clean, prepare, and cook the meals which included various sauces made from fresh vegetables his Grandfather grew in his garden. Witnessing his Step-father grilling steaks and readying other “macho” meals, Marlon aimed to inherit the throne of the “King of the Fire” as his Step-father had often deemed himself. “I was fascinated by the colors of the dishes, the aromas of the various seasonings used, and of course, the incredible way they all came together to taste as good as they looked and smelled.”, exclaims Marlon with a smile. This was the beginning of his love affair with food!
Chef Marlon’s family has always been an integral part of realizing his love for the kitchen. “As I reflect on my life, I have begun to understand that I have always connected my appreciation for the culinary arts with my family. I love to see them smile after taking a bite of a dish I have concocted and hear the praise when the taste exceeds their imaginations. Seeing the enjoyment on their faces gives me the confidence I need to push forward and introduce my culinary skills to the world. Without my family, I wouldn’t view food as fun or as the career choice I so longed for. I do it all for them. Whether I am home or in a professional kitchen, I am cooking for my family.”
Fast forward to 2012 and Chef Marlon is now an honored graduate of Le Cordon Bleu with a degree in Culinary Arts and a candidate for a Bachelor’s in Culinary Management. He is certified through ServSafe for food and alcohol handling. He is also a member of the American Personal & Private Chef Association (APPCA) and a American Culinary Federation (ACF) Certified Culinarian. He is also the Sous Chef of the Holiday Inn - Pittsburgh AIrport and Iron City Grille in Pittsburgh, PA.
Chef Marlon now plans to bring his enthusiasm for all things culinary to your home and provide your own family with a bit of happiness through his delicious cuisines!
"Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.
Chef Marcus Guiliano"
All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
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.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.