"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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Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
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