![]() ![]()
Steamboat Wine Festival – A Wine Event and Festival in Colorado. Experts and Personalities of the Festival. Bill Watkins. General Manager. Bill Watkins. Help us to welcome our new Dining Services General Manager, Bill Watkins. His first day was yesterday, August 2. His lovely wife and 3 very large “dog children” will be joining him very soon as Bill begins his assignment in Steamboat Springs. Jeff Gregory Managing Partner. With a Master’s Degree in Business and more than fifteen years of restaurant operations, staff training, and beverage management. Founded in 1895, Le Cordon Bleu is possibly the most famous cooking school in the world. Streams of professional chefs have perfected their technique here. Common ingredients used to create sushi rolls and sashimi: Fish, including tuna, salmon, eel, octopus, and halibut; Rice, both brown and white. Ken Riley // Student The US Sommelier Association is a great place to discover, expanded and learn about the multifarious world of Wine. I've taken both the Sommelier. He has prepared meals for senators, congressmen, governors, famous entertainers, CEO’s and most importantly college students. Bill is an Executive Chef and is competent in all areas of culinary arts. He also has extensive experience running large food services operations including menu costing and creation, forecasting planning and overall management of a large kitchen and banquet team. In Bill’s most recent position he joins us from The Alaska Native Medical Center in Anchorage Alaska. He was the Executive Chef at Western State Colorado University in Gunnison and several other posts within the Sodexo network of accounts. Bill also served as Executive Chef at Central State University in Wilberforce Ohio. Bill attended Lehman College, Bronx, New York and is a current member of the American Culinary Federation. He worked on cruise ships and is very aware and versed in creating nutritional, exciting, creative, menus with attention to dietary requirements and special requests. In Bill’s own words “I am the constant student; I spend countless hours researching and preparing food. Le Cordon Bleu Sommelier Program ChicagoI love it, the taste, textures and flavor profiles different cuisines offer.“ Bill has taken classes at the Culinary Institute and Sodexo University. He has participated in the Tour De Forks in Crested Butte as a guest chef preparing meals for clientele paying from $1. Along with the monumental task of serving our student population and the daily food operations, Bill also has extensive catering experience and is looking forward to supporting our Campus efforts in special events and outreach opportunities. Serving as Executive Chef for events ranging from 1. Bill has gained invaluable experience. Having worked in the culinary industry for over 2. Vaughn's first impressions of food and beverage were made during his childhood in the South surrounded by southern and Creole cuisines. At the age of 1. 4, he began working in restaurants to earn enough money to be a . After graduating from high school, Vaughn packed his bags and permanently made the move. Mer om Hotell och Restaurang. Inom hotell och restaurang finns det ett flertal olika inriktningar och yrken som du kan jobba med efter avklarad utbildning. Here's a list of cooking classes & cooking schools in Paris, which specialize in all kinds of French cooking. Wine schools in Paris listed as well. The Sommelier Update is an educational blog on wine, beer, spirits and food. It started in conjunction with the Arrowhead Wine Enthusiast club, but has rapidly gained. He took a position as sous chef at a French restaurant in town, working under chef Richard Billingham, who would go on to become a mentor of Vaughn's. Impressively, Billingham promoted Vaughn to chef de cuisine at the age of 2. Vaughn continued his growth in the culinary industry through courses at the Culinary Institute of America in Napa Valley. Vaughn became executive chef upon Billingham's departure. Le Cordon Bleu Sommelier Program New York![]() Brian furthered his education at Johnson & Wales in Miami with a culinary degree, and also accepted a highly- competitive position at Norman's in Miami, honing his skills under the tutelage of legendary chef Norman Van Aken. In addition to Billingham and Van Aken, Vaughn has also trained as a stagier under culinary icons and chefs Charlie Trotter, Govind Armstrong and Daniel Boulud. Fond memories abound of camping trips as a boy scout in Texas where a warm, from- scratch meal at the end of a long day provided immense satisfaction. His passion was fully realized when he started working at restaurants to help put himself through engineering school. Chris was initially drawn to the symbiotic chaos and structure of the kitchen, eventually so much so that he chose culinary arts over mechanical engineering. Fueled by his engineering background, Chris looks to utilize scientific concepts and principles to blend the best of the new and the old—a style commonly referred to as modernist cuisine. While working as a chef at bistro c. You can also find him working as a private chef with Amuse Bouche and full- time student pursuing Bachelor’s degrees in Business Administration and Restaurant Management at CMC. After stints in competitive surfing and publishing as an editor at Surfing Magazine, he embarked on an oenological odyssey that steered him through ten wine harvests in California, Oregon and Australia. He worked with Rhone varietals at Bonny Doon Vineyard, punched down Pinot Noir at the Hirsch Vineyard, and blackened his palms at Two Hands in the Barossa Valley of Australia. ![]() Most recently, he represented Goldeneye Winery in Anderson Valley as a Wine Educator before joining Tablas Creek as National Sales Manager in 2. He is currently is living in San Luis Obispo with his partner Jillian, son Shea and daughter Canyon. He learned the wine business, first at Best Cellars, then as a captain and sommelier at Restaurant Daniel, working for Daniel Boulud, before joining Sotheby’s as a wine auction specialist in 2. Rodriguez is also a licensed auctioneer and conducts Sotheby’s Wine and art auctions, and donates his services to benefit auctions and tastings. Eli has recently celebrated his 9th Anniversary with Sotheby’s. Come see why Chef Hannah has had favorable reviews in the New York Times and landed her a spot on the Food Network series “Chopped”. Ira Harmon. Master Sommelier. Ira Harmon. Ira Mac. Pherson Harmon was born in 1. New York. He attended Bowling Green State University, majoring in Chemistry and English, but discovered his passion and started his wine career in the early 1. Ira was self- taught and studied books and tasted, he traveled both to France and California seeking wine info. He started working as a Sommelier at L’Apogee in 1. Sommelier certificate in 1. He became the 2. 3rd Master Sommelier in the United States in 1. He uses his talents to teach the Sommeliers of Las Vegas especially in the realm of blind tasting. A self taught chef, Jason attributes his passion for cooking to his mother. Numerous trips to Latin America have further inspired his cooking style. After she earned her Bachelor’s Degree in Communication from Florida State, she realized her passion and energy belonged in the culinary arena. Returning to school, she attended the Le Cordon Bleu campus located in Orlando, FL. During her time there, she was also a Sous and Pastry chef for Anderson Ranch Arts Center and had her first experience in teaching vocational culinary arts at Aspen High School. Team Leader at Whole Foods Market and another two years teaching Culinary Arts. Jim's interest in wine can be traced back to his family's long Greek heritage in wine making. Whilst researching alternative grape growing and winemaking techniques Jim came across modern Amphorae (Terracotta) as a viable way to ferment and mature wine without Oak barrels. Thus Jim's dream of a sustainable vineyard free of herbicides or pesticides, making modern wines using ancient techniques was born and Trofeo Estate was created. But as I got a bit older and moved into my teen years I started really trying new foods as much as possible. I was fascinated by the endless possibilities of flavor combinations. I got my first job at a fast food place when I was 1. It showcases seasonal ingredients and a little bit of flair. This dish comes to the table covered in a glass dome that has been filled with smoke, when presented to the guest the dome is lifted releasing a pleasant smoke smell to stimulate the senses and revealing a beautiful dish inside. That took me to Glacier National park to work at St. Mary Lodge in Montana. I was planning on working at a Colorado resort the following winter. We always talked about the culinary and craft beer scene. Tim convinced me to give Steamboat a try. My first gig for the mountain was at Ragnar's as the Sous Chef for Steve Van. Zelfden. We quickly revolutionized what on mountain dining could be. The next season, I was promoted to Chef of Ragnars. After another successful winter season, I was promoted to a year round position as the Executive Chef at Hazie's. There isn’t another ski resort in the country doing what we’re doing here in Steamboat. Being a Chef allows my creative side to shine. I also like to make people happy with the food they’re eating. I like to see people try new things, and actually liking something they never thought they would. Taking people out of their comfort zone and creating a memorable experience that they will tell their friends and family about. To help support her art career she ended up in kitchens. Her new menu has raised eyebrows with critics, food connoisseurs across this country, and Steamboat locals, through her fresh and exploding, succulent cuisine, and tons of wine to back it all up. She completed her Masters in Wine Technology and Viticulture at the University of Melbourne, in 2. Level 3 WEST in 2. Prior to her last 4 years at Trofeo, she was employed as a Sommelier and wine trainer, in a selection of high end Australian Restaurants, including the International Art Gallery of Australia. Vice President, Senior Specialist Sotheby’s Wine. Mike Hoagland. Asst. Vice President, Senior Specialist Sotheby’s Wine, Los Angeles. Mike Hoagland joined Sotheby’s in 2. Senior Specialist, responsible for the Sotheby’s Wine business in the Western United States, based in Los Angeles. Hoagland was Champagne Specialist for Dom P. Further experience includes serving as Director of Operations and Wine Director for the Josef Centeno Group of award- winning restaurants as well as a wine educator, sommelier, and cellar management consultant to private collectors in Southern California. Hoagland has traveled extensively to some of his favorite wine regions including multiple trips to taste with growers in Champagne, Burgundy, Germany, Austria, Piedmont and Tuscany, enjoying every chance to develop his relationships with producers large and small. Hoagland speaks French and holds a degree in English & American Literature and Language from Harvard University, calling Los Angeles home since 2. The fast paced, ever- changing environment quickly caught his attention. Sushi Chef Culinary Education, Job Opps and Salary Potential. Sushi is a highly specialized component of Japanese cuisine that is as much artistry as it is cooking. Professional sushi chefs require specialized training that stands alone, or augments general culinary arts education. Sushi has become a mainstream feature at restaurants andsupermarkets, where it may be prepared on site by grocery store sushi chefs. Aspire to train as a sushi chef? This highly stylized food form is quite elementary when it comes to ingredients. Highly skilled sushi chefs command higher salaries, which are commensurate with their particular mastery of this intricate, specialized culinary art form. Professional sushi chefs now work in a variety of restaurant settings, and even grocery stores, so entry level opportunities exist for employment producing sushi..
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
September 2016
Categories |