Career Advancement, Consulting, Finding Investors, Networking, Organic Foods, Finding new clients, Discovering New Food, Discovering New Wines, Learning, Other
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"
Restaurants accounted for 21,200 of the 175,000 new U.S. -More-
Muenster Patty Melt This burger is cozy pub fare at its finest. It features sweet caramelized onions, spicy brown mustard and a specially prepared Worcester sauce, all piled onto toasted rye bread. But the best part is the addition of not one, but two flavor-packed Wisconsin cheeses: creamy Muenster and powerhouse Pepper Jack. Get the recipe.
Lawrence Williams, president and CEO of the United States Healthful Food Council, is a scheduled speaker at the Cornell School of Hotel Administration's student-run 89th annual Hotel Ezra Cornell (HEC), which is being held March 20-23, 2014, at Cornell University in Ithaca, NY.
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.
Ready to dance in your seat? Drummer Clayton Cameron breaks down different genres of music—from R&B to Latin to pop—by their beats. A talk that proves hip hop and jazz aren't cooler than math—they simply rely on it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.