My first paying restaurant gig was back in 1981, as a waiter and cook for a hotel restaurant. That job later turned into a job a KBob's. Got my first taste of management there, while still in high school. Worked in restaurants, bars, nightclubs, and radio stations through college. Managed a mom and pop Italian American restaurant from 1990-1993, bounced around for a year. Started working for my current employer back in 1994. Been there ever since! I was born in Schaffhausen, Switzerland and grew up in Marshall, Texas.
Years in the Industry
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I am a contract recruiter and would like to speak with you regarding a position I am currently working on for a client of mine.
Please call me at 678-714-1750 or e-mail a copy of your resume to TrishRDD@aol.com
I look forward to speaking with you.
RDD Resource Group
Well my company is a franchise of Applebee's and the buy out didn't affect our company. However, we do stick to the basics of corporate. We try to make the majority of everything unique. The best thing from our company right now is our new and improved Perfect Beers. Only 10 of our store serve the Perfect Beer currently. We are rolling the next batch out in April. It is very exciting!
Thanks for sending this to me, I will enjoy it, and hope to gain some gains business wise in the future. I have not forgot about getting you the marketts, and will work on doing so today. Thanks again for including me on this Web site!
All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
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.