Career Advancement, Consulting, Learning, Networking
He who knows what he dosen't know, knows.
After 25 years in the food industry I have done everything from cleaning the warehouse to cutting the fish to loading the trucks, to driving the trucks to selling the products inside and out to purchasing the products localliy and internationally. I've trained chefs, wait staff and other food professionals on various aspects of the industry while always taking "an hour a day" for me to learn something within my industry.
Passion is the driving force in the food industry and if someone doesn't understand that, they need to find a new job.
Years in the Industry
Great Food Site!
www.foodaddicts.com This site was created by a friend and his fiance from the ground up and it is fun, entertaining and inspiring. Cheers!
Joe, thanks for the message. Things have been extremely busy for me wth our new company Stratas Foods. It is insane the amount of traveling and activity that is going on right now. At some point it will all be worth it! Hope to catch up to you soon!
HST was and is a favorite read and philisophical guru. My friend that turned me on to this site; Steve Paterson, I call Gonzo as his photo was taken at the Hoover Dam and he has a shirt that Hunter would have been proud of. HST share the same barber, but alas I have him beat by 30-40 pounds! Good Food!!!!
Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.
Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.
Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.
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.
Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."
Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)
The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.
Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?