"Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.
Chef Marcus Guiliano"
Consulting, Discovering New Food, Finding Investors, Franchising, Learning, Making Friends, Networking, Organic Foods
Chef Ricky began learning about food at an early age thanks to his loving mother, Sherry. He has always loved to cook, but he never made it a priority or thought about going to school to make it his profession.
Chef Ricky entered the world of culinary arts a little later in life as a career change at age of 32. He attended the Community Culinary School of Northwestern Connecticut in New Milford. Under the guidance of two extremely talented chefs and staff, D.H. and B.R., Chef Ricky uncovered his true calling and passion for food. At that point he knew what he was meant to do!
Upon completing the culinary program in 2009, he continued his internship at Adrienne Restaurant as a member of the staff in New Milford, CT, for an additional four months to hone his skills and continue learning. With the help, encouragement and passion for the world of culinary arts given to him by this experience, Chef Ricky continued to expand his knowledge and open doors to great opportunities early in his culinary career.
Later Chef Ricky was hired at the number 12 county club in the United States as a member of the staff at the Westchester Country Club. Under the supervision of Chef Edward G. Leonard (CMC), Chef Ricky continued to expand his knowledge and experiences while continuing to develop essential skills in the professional kitchen.
While at the Westchester County Club, Chef Ricky had the distinguished pleasure and honor of cooking for the NFL Team the New York Giants as well as many other world famous athletes and politicians! The New York Giants held their annual golf outing at the country club in 2010.
After gaining both valuable skills and knowledge from his time with the Westchester Country Club, Chef Ricky decided to open Classy Catering Creations. This new venture would provide him the opportunity to continue to provide superior food and unmatched service to the general public.
Chef Ricky has a combined total of over 5 years in the world of culinary arts. His eye for precision and dedication to each of his clients shines through the food and dishes he prepares, every day.
The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.
The Habit Burger Grill is opening its fourth Utah location on May 1st in Sandy, Utah. The California-based restaurant known for its popular Charburgers opened its first Utah location in Sugarhouse in 2013, and has since expanded to include three more locations.
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.
The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.
Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?
What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.
We live in a world of unseeable beauty, so subtle and delicate that it is imperceptible to the human eye. To bring this invisible world to light, filmmaker Louie Schwartzberg bends the boundaries of time and space with high-speed cameras, time lapses and microscopes. At TED2014, he shares highlights from his latest project, a 3D film titled "Mysteries of the Unseen World," which slows down, speeds up, and magnifies the astonishing wonders of nature.