"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.
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
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.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.