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!
Restaurants accounted for 21,200 of the 175,000 new U.S. -More-
Muenster Patty Melt This burger is cozy pub fare at its finest. It features sweet caramelized onions, spicy brown mustard and a specially prepared Worcester sauce, all piled onto toasted rye bread. But the best part is the addition of not one, but two flavor-packed Wisconsin cheeses: creamy Muenster and powerhouse Pepper Jack. Get the recipe.
Lawrence Williams, president and CEO of the United States Healthful Food Council, is a scheduled speaker at the Cornell School of Hotel Administration's student-run 89th annual Hotel Ezra Cornell (HEC), which is being held March 20-23, 2014, at Cornell University in Ithaca, NY.
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.
Ready to dance in your seat? Drummer Clayton Cameron breaks down different genres of music—from R&B to Latin to pop—by their beats. A talk that proves hip hop and jazz aren't cooler than math—they simply rely on it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.