Bakery, Casual, Fine Dining, Quick Casual, Upscale Casual
Discovering new food, Consulting, Making Friends, Networking, New locations, Career Advancement, Gaining Knowledge
You only lose if you don't put forth your best effort.
I have been cooking for 11 years and love my profession and eveything in it. I also like writing, gardening with tomatoes and herbs and have finally found peace in my life and ready to take on all challenges ahead.
Years in the Industry
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Thanks for the invite! We've started wholesaling our seasonally harvested organic Fair Trade tea to restaurants and cafes. Since the launch of our online store www.thegroovymind.com we figured we could make an even bigger difference by furthering the movements of sustainability and social justice if we reached out to the restaurant trade. It's been very rewarding in that respect. One of the restaurants we sell to is The Frisky Oyster nominated as one of the top 100 restaurants in the world by Conde Nast Traveler. They're very innovative. No question about it. I want to invite all the people in the business to start incorporating high quality organic and Fair Trade products into their menus. Make a difference with your groovy mind!
Well I have been working for T&K (franchise of Applebee's) for about 4 1/2 years. I am a bartender and trainer for the company. I have been able to travel a bunch in the past year throughout Arizona training. It is pretty fun. I love meeting new people and I love training. I am also in school, studying business. I want to be in Human Resources. I'd love to become a HR director for a big corporation when I graduate.
Hello Patrick! 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!
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Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More-
The Year of the Instagram Strategy Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
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.
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