"ummmm....I'm confused, so does Kafeenjunkie agree with me?..."
Restaurant Social Media
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Christopher Rovezzi
- Male
- Sturbridge Ma.
- United States
- Rovezzi's Restaurant
- Blog Posts (2)
- Discussions (1)
- Events
- Groups (1)
- Photos
- Photo Albums
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Christopher Rovezzi's Page
Latest Activity
Christopher Rovezzi commented on Christopher Rovezzi's blog post "The world needs ditchdiggers too ya know..."
Amanda Brandon commented on Christopher Rovezzi's blog post "The world needs ditchdiggers too ya know...""Awesome post."
Kaffeenjunkie commented on Christopher Rovezzi's blog post "The world needs ditchdiggers too ya know...""What most of the whiners don't get; When you dig a ditch, you dig the very best one you can and you try to make the next one even better."
Bill Baumgartner commented on Christopher Rovezzi's blog post "The world needs ditchdiggers too ya know...""Christopher,
Great article!
My love for this industry is, as yours, an intense desire to be the best I can be, in service to others.
Bill"
Erin Martin commented on Christopher Rovezzi's blog post "The world needs ditchdiggers too ya know...""um, CADDYSHACK, hello?!?!?!?!
Good post, I agree!"
Christopher Rovezzi's blog post was featured"The world needs ditchdiggers too ya know..."
I know I know, it's a bit harsh. But when I read post after post (not here on FohBoh, out in the blogosphere) about how pissed industry people are at customers, conditions, salary, hours, etc. I just want to ask, "Why are you here?" This is the SERVICE industry. It pretty much defines everything right there in the title. Service.I am a Chef because I could not be fulfilled doing any other job. When I decided to persue this life I understood what it came with. Dealing with the consuming public…See More
Christopher Rovezzi posted a blog post"The world needs ditchdiggers too ya know..."
I know I know, it's a bit harsh. But when I read post after post (not here on FohBoh, out in the blogosphere) about how pissed industry people are at customers, conditions, salary, hours, etc. I just want to ask, "Why are you here?" This is the SERVICE industry. It pretty much defines everything right there in the title. Service.I am a Chef because I could not be fulfilled doing any other job. When I decided to persue this life I understood what it came with. Dealing with the consuming public…See More
Profile Information
- Title
- Chef/Owner
- Company
- Rovezzi's Restaurant
- Website
- http://www.rovezzis.com
- Restaurant Segment
- Upscale Casual
- I work at the unit level and my role is
- Owner
- I work at the corporate level and my functional area is
- Not Applicable
- I work for the foodservice industry and my profession is
- Not Applicable
- Interests
- Networking, Discovering new food, Gaining Knowledge
- Personal Quote
- At the table with good food and good wine, noone goes unloved
- Biography
- Chef/Owner of a 120 seat upscale casual Italian restaurant. Started washing dishes at twelve, prepping at sixteen, line cook at 21. I am the luckiest guy in the world because I absolutely love what I do for a living.
- Years in the Industry
- 28 years in the restaurant industry
Christopher Rovezzi's Blog
"The world needs ditchdiggers too ya know..."
Posted on August 6, 2010 at 2:59pm 5 Comments 0 Likes
I know I know, it's a bit harsh. But when I read post after post (not here on FohBoh, out in the blogosphere) about how pissed industry people are at customers, conditions, salary, hours, etc. I just want to ask, "Why are you here?" This is the SERVICE industry. It pretty much defines everything right there in the title. Service.
I am a Chef because I could not be fulfilled doing any other job. When I decided to persue this life I understood what it came with. Dealing with the…
Continue Let the "Dogs" out
Posted on August 2, 2010 at 8:25pm 0 Comments 0 Likes
Dogs...You know, the certain items on your menu that are only ordered once every three weeks. The items that have been on the menu for so long that you fear an uprising from loyal customers that have been with you from the beginning. Or, the items that feel you have to have just because of the style of your cuisine? Tripe was on my dads menu for 15 years just because it exemplified "old world" Italian fare. The stuff was like chewing on a bathing…
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