One summer he was discovered by French-born Roland Henin and tasked to his Dunes Club to cook staff meals. Under Henin's study, Keller learned the fundamentals of classical French cooking. After the Dunes Club, Keller worked various cooking positions in Florida and soon became the cook at a small French restaurant called La Rive in the Hudson River valley in Catskill, New York. Thomas worked alone with the couple's grandmother as prep cook. Given free rein, he built a smokehouse to cure meats, developed relationships with local livestock purveyors, and learned to cook entrails and offal under his old mentor, Roland Henin, who would drop by on occasional weekends.
He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaca, and at Maxim's Paris before moving to the United States in 1973 at age 25. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant. Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering.
Red Lobster Livingstone Endee DeVry University Red Lobster Red Lobster is known as one of the most economical and family oriented restaurants in the United States. Founder of Red Lobster, Bill Darden, opened his first restaurant at the age of 19 called The Green Frog. From the beginning, Bill’s restaurants focused on quality and service. With a passion for seafood, it was only a matter of time before Bill and his team opened the first Red Lobster in Lakeland, Fla., in 1968. By the early 1970s, the company expanded throughout the Southeast, establishing Red Lobster as the leader among seafood and casual dining restaurants.
Chris and Bob moved up to executive roles in the Bennigans restaurant group, and found ambition to create their own restaurant. In 1987 the two men asked Tim Gannon to be the restaurants chief chef, due to his background in previous food ventures. As the three men collaborated the design of the new place, a steak emphasis really took over. When the three men had come to their decisions they decided to go with the Australian theme due to the popularity of that culture at that time in the U.S. They also decided that steak places were a relatively untapped market in the U.S., and they saw it as a gold mine.
He was the President of the Restaurant Association of the Redwood Empire and serves on the Board of Directors for the Educational Foundation of the California Restaurant Association. In 1996, Guy became a business partner with Steve Gruber. They opened two restaurants called Johnny Garlic's, an Italian based restaurant. As well as Tex Wasabi’s, a Rock N’ Roll Sushi B-B-Q restaurant. Johnny Garlic’s is a dynamic California Pasta Grill that bursts with energy and a diversity of food choices that reflects the personalities of its owners Guy Fieri and Steve Gruber.
Chipotle Steve Ells is the founder, Co-CEO, and Chairman of Chipotle Mexican Grill. Ells founded Chipotle in 1993 and under his direction the chain serves what it describes as "naturally raised meat" and promotes sustainable agriculture. September 12, 1965 (age 49), Indianapolis, IN Education: Boulder High School, University of Colorado Boulder, The Culinary Institute of America In 1993 a man named Steve Ells opened the very first Chipotle restaurant at a former Dolly Madison ice cream location. Steve Ells who was born in 1965 had learned to cook early in life. He started out by making dishes for his friends and family, but never Mexican food.
Fast Food Nation Chapter 1 Summary Carl Karcher was born in 1917 in Ohio. After 8th grade, he quit school and dedicated his free time to helping his father on the farm. When he was around the age of 20, Carl got a job at his uncle’s store, called the Armstrong Bakery, in Anaheim, California where he met and then married his wife, Margaret Heinz, in 1939 and started his family. Margret and Carl then decided to buy a hotdog cart while still upholding his current job at the Bakery. He then opened a Drive-in Barbecue restaurant which did exceptionally well because of the post-WWII economy.
James VanDerZee was born in Lenox, Massachusetts, on June 29, 1886, in a four bedroom frame house built by his grandfather. His parents had moved to Lenox three years earlier from New York City, where they had worked as a maid and butler to retired President Ulysses S. Grant. James was the second of six children. His parents earned their living in Lenox by baking, and their sons delivered the products on foot and horseback. The VanDerZee youngsters were such excellent students that James once told a reporter that "the other kids didn't try."
Ever since I was young I have been very interested in food. I grew up in the kitchen with my parents for years. I am generally good at baking stuff in the microwave, or throwing stuff in the oven every now and then. Though I would really like to go more deeper in the subject. I would like to gain better understanding and experience in it.
George Tenet Sheryl Smith PAD 500 Wednesday, November 11, 2012 George Tenet grew up in a two- story row house on Marathon Parkway in Little Neck, Queens. His father and mother had come from Greece during The Great Depression. Then they opened a Twentieth Century Diner not far from their home. His parents worked 16-hour days at the diner where she was a baker and his dad was a chief, while George and his brother bused tables. George loved sports, and playing stick ball in the streets.