Maria Bell
  • 60, Female
  • Radcliff KY
  • United States
  • GyrosExpress
Share on Facebook
Share Twitter

Maria Bell's connections

  • Joseph Szala
  • Tony
  • Tony Di Rico
  • Sarah
  • christos manousidis
  • Keith  Bernhardt
  • susan holaday
  • Jennifer
  • Chef John Hughes
  • Michael L. Atkinson
  • FohBoh

Maria Bell's Discussions

Personal Chefs

Started this discussion. Last reply by Maria Bell Mar 10, 2009. 2 Replies

Valentine's Day

Started Feb 12, 2009 0 Replies

Packing home made sauces

Started this discussion. Last reply by Maria Bell Mar 24, 2009. 6 Replies

 

Maria Bell's Page

Profile Information

Title
Chef, Owner
Company
GyrosExpress
Website
http://www.gyrosexpress.com
What best describes my company
Casual
Interests
Dating, Discovering new food, Discovering new wines, Making Friends, Networking, Franchising, Finding Investors, Deals, Gaining Knowledge
Personal Quote
Don't trust noone when it comes to your emotions.
Biography
I came from Greece in 1997. I opened my Greek restaurant in 2000. I teach Greek cooking classes, I cook the best Greek food, I am a self starter very successful woman and I am divorced, and happy.
Years in the Industry
21

Comment Wall (11 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 12:24pm on May 22, 2009, Tony said…
Hi, I noticed that you own a restaurant. Would you be interested in creating a FREE restaurant profile on www.MenuSpotlight.com?
At 7:59pm on March 13, 2009, Rick Greene said…
Photobucket

Hello Maria,
I would like to personally invite you to my site...YouGottaMenu.com!! Its a place where you can advertise your business, promote your special events & invite your customers there to blog about food related events. You customers will also be able to exchange recipes, join groups and interact with other food customers from around the world!! It's a different concept, but I think that's the draw. I am very excited about the future of this site. My company (Goins Enterprises) is currently launching a national campaign to promote this website. We feel that as we are promoting nationally, our members should promote to their own customers. I think that this site will give "Ellen Giminski" of Denver, the opportunity to experience your establishment & browse your menu and pictures. This will entice Mrs. Giminski to visit your establishment during her next trip.

We have also designated a place on the Home Page where we will doing "Close Ups" on Restaurants, Chefs & Special Events. Please stop by and take a look. I would love to create a page on our site representing your establishment. All I would need is an email address and a current web address (for pictures and Content). Please contact me with any comments or constructive criticisms.

Thanks for your time and I look forward to hearing from you

Rick Greene
240.691.2068 Link
Rick@YouGottaMenu.com Email
At 8:33am on February 11, 2009, Sarah said…
Hi Maria, I am not in the areas you mention but I have readers of my blog who are. To confirm, are the items you mention without eggs, meat, and fish? If so I will list them on my blog....
At 4:35am on February 10, 2009, Maria Bell said…
Does any one know who to call about packaging?
I have two sauces I want to market and I need help.
Please, let me know.
At 6:08pm on February 9, 2009, Sarah said…
Hi Maria, Could you provide information at what your restaurant serves for vegetarians at my blog? We are interested in anything that you have without eggs, meat, or fish. Dairy products are fine, I eat that....thanks!
At 7:31pm on September 9, 2008, Michael L. Atkinson said…
Hi, so please share some photos from your Ouzo and wine meza event.

Cheers!
At 8:23am on August 26, 2008, Michael L. Atkinson said…
Hi Maria,

With your many years of experience, I am certain other FohBoh members would welcome your advice in managing employee relations, training and motivating. Employee retention is a $22 billion a year problem and I would bet you have some expertise in this area. FohBoh is about sharing, connecting and collaborating online. Your friends in Greece add even more flair, color and a perspective that would also be very welcome. We are an international community of passionate restaurant professionals, vendors, service providers providers, even foodies. Please share FohBoh with your industry friends and visit often.

All the best,

Michael
At 10:52pm on August 25, 2008, christos manousidis said…
Μαρία, χαίρομαι που η Ελληνική φλόγα δεν σβήνει ποτέ!
Η ζωή εδώ δεν είναι εύκολη και όσο πάει και δυσκολεύει αλλά έχουμε συνηθίσει να παραπονιόμαστε χωρίς να αλλάζουμε τίποτα. Η Ελλάδα είναι παράδεισος αλλά τρώει τα παιδιά της. Είμαι ευτιχισμένος που ζω εδώ και σίγουρα δεν θα μπορούσα αλλού να έχω το "δεν βαριέσαι βρε αδερφέ" που έχουμε εδώ αλλά τα οικονομικά δεδομένα όσο πάνε και γίνονται χειρότερα. Έτσι είναι η Ελλάδα, όποιος θέλει και μπορεί ας την αντέξει. Εσείς πως τα πάτε εκεί? Το μετανοιώσατε ή είναι καλά?
At 9:32am on August 25, 2008, Chef John Hughes said…
Maria Bell;

Restaurant or celebrity chef? That's an interesting question, as I have not thought that much about it.

My reasons for deciding to sell the restaurant were as follows:
1) My knees and shoulder had both been rebuilt and I felt that my body was taking a toll being on my feet all day long.
2) Our kids are now grown and my wife and I decided it was time for "US".
3) We love to travel and the restaurant business held us in one place for much of the year.

My basic reasons for starting www.cookwithjohn.com:
1) I still LOVE to cook, always have - probably always will.
2) I love to teach people about food and how to cook.
3) It keeps my knive skills plished.
4) It keeps me into the food scene as much as possible.
5) It provides me with something to do which I love.

So, Maria Bell, my suggestion to you would be to do what is best for you. Do what your heart tells you to do. I loved the restaurant business but it is an exhausting, demanding business to do well.

Cooking demonstrations are fun and exciting and can pay well, but do you want to be doing that all the time either - for me the answer is 'NO" - so I only do a few per month.

I really enjoy food writing and hope to improve my skills on that front and do some of that as well.

Maria Bell, please keep in touch and let me know what you are doing.

Remember what Julia Child said : " Life itself is the proper binge."

All the best!

Chef John
At 5:04am on August 25, 2008, Harry Constantinescu said…
Maria, thank you for your comment on my video. I don't think that the Greek wine is more expensive than the Californian wine. Au contraire. One can have a great bottle of Greek wine for under $60, but the same money in a restaurant does not bring him the same quality for an American wine. On the other hand, the soil and climate in Greece is so much different than the one in California, and the wines are a true reflection of the soil. Many of the noble grape varietals are direct descendents from Greek indigenuous varietals. In islands like Santorini, the grapes can ripe at very high sugar levels while having a very high acidity, whereas in California, the more sugar you have, the lower the acidity (because of the climate), and all this without mentioning the volcanic soil, that brings the minerality in to the wine.However, the taste is subjective.
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

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" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service