Paul Green
  • Male
  • Center Tuftonboro, NH
  • United States
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I have recently started exploring the art of picture taking again after a 30 year hiatus.  I bought a used Nikon D60 and a AF-S  Zoom Nikkor 70 – 300mm f/4.5 – 5.6G IF_ED telephoto lens.  Above is Copp’s Pond near my cabin in Tuftonboro, NH. Below is a Heron I startled and sent flying.

Flavor – with John Willoughby

My tongue danced as I read through, Deep Flavor, No Browning Required. My training practically mandated the sear citing the same Maillard reaction. Many Chefs claimed that it must be done to seal the flavor in. Here’s a Google page about the Maillard reaction along the length of which I found some pretty interesting reading. [...]

Ludwig Bemelmans

Some years ago I was living near  Killington, Vt. and attended an auction to benefit the Woodstock, Vt. animal shelter. ( No,   That – was the other Woodstock.) But I digress. By that point in time I had been working as a Chef long enough to prove in any court that I was certifiably masochistic [...]

Bottled Water

BOTTLED WATER     – $.70 to $2.00 @bottle TAP WATER -  .02 cents  per GALLON IF YOU  PAY $1  PER  16  OUNCE  CONTAINER,  BOTTLED WATER ADDS UP TO APPROX. $8 PER GALLON. Turn on the tap instead and save big money … and the environment. “…..if you’re a moderate water drinker who downs just one 16-ounce [...]

Emily Palmer Cape

This painting is for sale She was the FIRST WOMAN to graduate from Columbia University. In  1883  Columbia President Frederick A. P. Barnard, an early champion of higher education for women,  issued a call for New York area women interested in a higher education. Emily Cape was the single applicant. Ms. Palmer later became  very [...]

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Latest Activity

Paul Green commented on susan holaday's blog post Is poaching fair game?
"Wherever I've lived and worked as a Chef and restaurateur most of the other establishments nearby were supportive of each other.   We borrowed from each other to cover food shortages, generally returning a bit more than borrowed.   We…"
Mar 19, 2011

Paul Green was featured
Jun 30, 2010
wasabibobby and Paul Green are now friends
Jun 30, 2010

Paul Green replied to Kathy Hamlin's discussion Recycling
"Kathy, Last February I posted about the glove dilemma. Please read: Gloves VS. Bare Hands Many millions, perhaps billions, of protective gloves are thrown away, and seldom does one see any attention paid to the situation."
Jun 27, 2010

Paul Green commented on Dave Ott's blog post Easy way to get an employee to clean restaurant hood baffle filters on a daily basis
"Great method for a odious chore."
Jun 27, 2010

Paul Green was featured
Jun 10, 2010

Paul Green's discussion was featured
May 26, 2010

Paul Green posted a discussion
May 25, 2010

Profile Information

What best describes my company
Career Advancement, Consulting, Discovering New Food, Locavore, Finding Investors, Learning, Making Friends, Networking, Organic Foods
Personal Quote
“I am only one; but still I am one. I cannot do everything, but still I can do something; I will not refuse to do the something I can do” - Helen Keller
Chef, Restaurateur, Entrepreneur, Consultant
Years in the Industry

Paul Green's Blog

Chef Throws Patron Out Of Restaurant

".........we heard yelling — loud, sustained, top-of-lungs yelling — coming from

the kitchen
........................A few minutes later, the chef was at it again.

Fifteen seconds.

Another fifteen

And without much forethought, I pushed back my chair and walked through the… Continue

Posted on May 13, 2010 at 12:30am — 3 Comments

Urban Turbine Powers Restaurant - Owner Sells Excess Electricity

Brian Great invested $375,000 in a wind turbine that generates 120% of the power needed to run his Great Escape restaurant in Schiller Park, Illinois. He estimates that it will earn back his costs in a decade.

It took nearly two years of planning… Continue

Posted on April 23, 2010 at 11:16am

Your Copy Machine Tells All

I had no idea that copy machines store data. The Buffalo News ran "Scrub copiers' memory before discarding"

CBS News had this article: "Digital Photocopiers Loaded with… Continue

Posted on April 23, 2010 at 5:05am

Proofreading is Important

Spell check wouldn't have caught this mistake, but a good proofreader should have.

"...........pasta with "salt and freshly ground black people."

It's only a few letters off, but what a difference.

Proofread those menus and special inserts.

Posted on April 19, 2010 at 3:40pm


An article in the Orange County Register talks about cautious optimism and quotes the National

Restaurant Association, saying, "Overall restaurant sales are projected to reach $580 billion in 2010, a

2.5 percent increase compared to 2009 sales .… Continue

Posted on April 17, 2010 at 3:53pm

Comment Wall (19 comments)

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At 12:31pm on March 30, 2010, Michael Biesemeyer said…
At 9:19am on July 27, 2009,
Alyson Mar, RD
Hi Paul, thanks for the article, I think I'll use it for my next company newsletter.
At 9:38am on June 23, 2009, Ashley Howard said…
Hi Paul,
I just read your "Localizing & Greenscapes" article and thought that you brought up and interesting issue that many restaurants face about local food being more expensive and customers being broker. I just posted a comment on it about my thoughts, but I just wanted to swing by your profile and let you know that I appreciated someone bringing up an issue that rarely gets discussed. Cheers!
At 6:58pm on March 26, 2009,
Paul Paz
Hey Paul...
ScheduleFly is much easieer than you think plus they offer very accessible support. The cool thing is you can sample them with their 30-Day free trial with no obligation! If you're bit shy to try it... have one of your lead staffers use it with just one department for the 30-day FREE trial Our younger counter parts already use this type of technology and they could become your key players in making use of this technology in-house.
At 8:25pm on March 19, 2009, Leslie Howard said…
Thanks Paul! Was that graphite-ly put?
At 8:44pm on January 28, 2009, Brandon Wilborn said…
Thanks for the add!
At 1:58pm on January 21, 2009,
Paul Green
I have 5 requests to connect in my inbox that have no photo or any other information about who they are. One of the reasons I am here is to connect with people, but I am hesitant to do so without some idea who the requesting party is. If I've offended you by deleting your request, I apologize. Please try again.
At 2:27am on January 15, 2009, Andy Swingley said…
Thanks for the contact add Paul. Your NRN piece was impressive, congrats!
At 3:57pm on January 12, 2009, Patti said…
Hello Paul Green!
I saw your blurp in NRN today!
Good for you!
Patti xoxo
At 6:15pm on January 7, 2009, Patti said…
Hi Paul Green!
Here's a good one for you!
You first parents of the human race . . . who ruined yourself for an apple, what might you have done for a truffle?"

Jean-Anthelme Brillat-Savarin (1755-1826)
Patti xoxo
Earthy Delights




Social Wine Club for Craft Wineries


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Galbani® Mascarpone. Gold Standard True Italian Taste.
Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

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.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

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 Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

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.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.


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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

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.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

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.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

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.

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