"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"
Consulting, Finding a Job, Finding Investors, Making Friends, Networking, Finding new clients
Sink or Swim
Chef Wendie L. Huffman received her classical chef training at the California Culinary Academy in San Francisco. She also holds many awards and certificates not limited to the Sommelier Program at the California Culinary Academy. Wendie received her advanced culinary training at the Culinary Institute of America at the Greystone in Napa, California. In addition to her culinary degree she holds a Bachelor of Arts Degree in Business Management with minors in Marketing and Finance.
During her extensive culinary career Chef Wendie has used her talents as an Executive Chef of The House of Blues in Downtown Disney; The Arrowhead Pond in Anaheim: The Last Mango in Newport Beach; St. Joseph's Hospital in Orange; and The Pines at Genesee, Au Navit Rouge and Evergreen Boulangerie in Colorado. She has also served as an Executive Pastry Chef at Strings in Denver, Colorado. She is a gifted chef, baker, consultant, teacher, restaurant manager, entrepreneur and event planner. Chef Wendie founded and managed her own tremendously successful restaurants, catering company and wholesale baking company in Colorado.
Prior to joining Ten Asian Bistro for the second time, Chef Wendie opened The 2nd Floor and Gallagher’s in Huntington Beach. She is recognized as a technical expert, teacher and trainer for other chefs and cooks within the account including menu development, HACCP implementation and training. Chef Wendie gained great notoriety for her culinary abilities and professionalism.
Currently, Wendie is the co-owner of Cravyn, Inc., an internet hospitality staffing site and she is a hospitality consultant. Additionally, she is the Author of "Gourmet in a Pinch" a cookbook for busy people who are passionate about food and is currently working on her second book.
Years in the Industry
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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.