I’m Passionate about life and blessed with the understanding and skills to speak to others in the restaurant business. Whoever you are and wherever you are with your restaurant, there will come a time when everyone has a need to reach out.
The challenges that we face day in and day out with our careers it can send us searching for answers.
My experience of over 40 years in the food service industry qualifies me to share what I now know through my education and trial and errors. I learned early in life that my desire to gain knowledge went far beyond the classroom and that some my biggest lessons came from just giving it a try!
One other thing, relationships are an integral part of the restaurant business. I have had my share, either as a partner or a boss or the spouse consumed by the long hours and worries that come with the job.
My goal is to provide you with solutions that help provide you with the knowledge and tools needed to handle any situation.
There is no problem that is too big or too small that you can’t ask for help. Knowing there is a great networking of professionals who have been there and are willing to share their experiences. As a culinarian, there is a code that goes like this.” I pledge my professional knowledge and skill to the advancement of our profession and pass it on to those that are to follow”. Professionally I have always tried to uphold this code taken a long time ago and am very grateful to those that mentored me along the way.
WHAT CAN I OFFER
My blog will address many aspects of the restaurant business, from start-ups to employee training, to menu design, concepts, profit and loss and much more. I’ll also write about the relationship building with a staff, vendors, partners and customers and the roles they play in the operation of your restaurant. I will write about what’s called the Three P’s of restaurant operations which are People, Product and Procedure’s and how they contribute to the success of your business.
WHAT STARTED IT ALL
Growing up in the big city or should I say “the big apple” as most of us know it by, I was what was called a street smart kid. The middle child of five and what I mean by that is I had two older brothers and two sisters, so I spent most of my time in the middle of everything. My brothers older then me was already along in their careers, so little brother was not part of the picture. Then the sisters… well I loved them but needed my space. My mom was the primary bread winner and dad was absent allot of the time, and so we made due with what we had. We were given responsibility early on, and I remember Mom saying “do it right the first time, and you won’t have to do it over .” I know this has been a big part of my make up to this day and has helped me eliminate wasting time in life. Growing up in the city was a great experience especially for my sense of taste and smell, and this would later be a motivation for my career choice. The ethnic diversity of the neighborhoods was a combination of Irish, Italian, Polish and Jewish. You could walk out the door of your house and catch a whiff of the Jewish or Italian deli or Polish restaurants. The local bakery baking fresh pastries and breads early in the morning was a nice way to start the day!
My professional career started in my first year of Junior College in upstate New York where I lived above an Italian Restaurant. Well, I’ll be honest it didn’t take long to remember those smells of my childhood and to wander downstairs to check out the kitchen. Before I knew it I was the salad guy and the dirty pot guy, and for you Italians out there you know how important those roles are in the Italian kitchen. I eventually earned my way to the main cooks line and started ” making the sauce”. I have held many positions throughout my career in the restaurant business and feel confident to say that I’ve done it all. I’ve been the Dishwasher, Prep Cook, Line Cook, Sous Chef and Executive Chef. I held positions as Food and Beverage Manager and General Manager of large hotel chains and independents as well. I’ve owned and operated multiple businesses in catering as well as full-service restaurant operations. Finally, I have consulted in the start up of numerous restaurant concepts and also in re-organizing existing restaurants.
In closing, remember when I said I had done it all? I’ve never claimed to know it all! This business is a continual learning experience, and it’s in constant motion. My hope is that my years of experience can be of help to others on their journey.
In the wise words of Mom..do it right the first time so you don’t have to do it over. If I can help save you time and money, then I’m good!
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