I worked ten years in the food industry then started my own gardening business for Bed and Breakfasts and Restaurants. I then went into import and exports which I have done for the past 14 years, managing International logistics into the US for mainly non resident importers from Canada.
My love is productions mainly for film and theater, a big part of my creativity ideas stem from the restaurant and hospitality industry it just really inspires me.
Years in the Industry
Comment Wall (8 comments)
You need to be a member of FohBoh to add comments!
In this economy, adding services can bring in needed business. Get "sticky" with your existing clients and have a reason to cold call on new or old business with www.laborshark.com. (click on product demo).
Add the Labor Shark Labor Cost Management System to your companies list of services and receive monthly commissions for the life that each customer maintains their subscription.
Here is Gary's site, he definitely has his own flavor, I really enjoy his style though.
That is pretty awesome you have sommelier classes under your belt. One of the characters in a screenplay I am working on is a sommelier, I may have to ask your advice on some things as I develop his character.
Thank God for bad wine, because I have issues with pouring perfectly tasting drinking wine into my stews…J
I haven't heard of Gary Vanderchucks but I'm definitely navigating there in a little while! I took some sommelier classes back in culinary school but they were so basic I don't even remember some of the things I was taught! I usually just hit wine spots in NYC and ask a worker what are their favorite wines or great recommendations and I have literally walked out with real jems. So I've kind of build my taste for wines through trial and error on my own throughout the years! I've also had some horrible experiences with wines that came close to tasting like dish water. I just use those for stews or quick sauces, once the alcohol burns out they actually taste better LOL!
When I have time I'm definitely going back to read your other blogs. I already forwarded Ambient Muse to all my single girlfriends here in NY! The fear of dinning alone is a plague that must be stopped!! LOL speak to you soon..
Hi Laree, I'm connected with Paul Paz and I came across your comment in reagards to dinning alone so I checked out your article ambient muse. Such an interesting and powerful piece. Just reading it made me want to call and make a reservation somewhere for a party of one!
Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More-
Taylor® Grills. Cooking made Easier, Faster, and Smarter. With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.
Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
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.