Which Restaurant Segment best describes my company
Which department at the restaurant corporate office
What is your profession
Architect / Designer / Builder / Realtor
Career Advancement, Consulting, Networking, Discovering new food, Discovering new wines, Deals, New locations, Gaining Knowledge
"Discontent is the making of a man or a nation"
C’s Doughnut House & Bakery, where in 1977 as a teen, I started my foodservice career as a swing shift ‘doughnut’ man in the Sepulveda, Ca. shop. I ate and bear clawed my way through filling and dough and plenty of mopped floors up the proofing box and ended up the full time Pastry ‘Chef’ for the wholesale and retail store. Not yet realizing my full potential, I spiraled out of control and worked for a summer at the famous “Inn of The Seventh Ray” in Topanga Canyon . 400 lbs of grated cheese and 22 bushels of green beans later, I returned to C’s Donut House & Bakery to finish what I started by managing the store and bakery operations at 17. By 1981, I was well on my way to retiring my rolling pin and apron for an architectural scale.
In 1982, I launched my full time career of making things that were not edible, beautiful. Or, at least well planned...
Years in the Industry
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Hello Ed! Welcome to FOHBOH. My name is Andy Swingley. This is such an awesome site for sharing your ideas and learning some cool stuff! Check out my page for some great groups to join! You will bump into some of the smartest people on this site and the more you participate, the more you will get from it!
Welcome to the site... My name is Amanda Hite and I wanted to personally invitation to join the group Leading Generation Y (found on the main page under groups). The group is full of paradigm busters who are sure to funky up your thinking.
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