![]() ![]() ![]() I am from Cloquet, MN, went into the Coast Guard after high school, resided on the coast Guard Cutter Eagle for the Bi-centennial year 1976. Several 5 course Meals with a Surf &Turf Theme, several Pancake breakfast of 300 People + What is your specialty or favorite dish to make?Ĭoming from the Northwest California Coast I Think Salmon, lobster, shrimp, Crab, Halibut are all ingredients that lend themselves to Fresh tasting culinary delights What makes the dining experience at your community stand out from the competition?Ī good eye for color and making our meals taste good, using high quality food. Pot Roast #1, Salmon #2, BBQ Ribs #3, Traditional Turkey Dinner all the trimmings, #4 Casseroles (hot dish) What is the most memorable meal you have cooked at your community? What are the meals your residents request the most? What special training or education helped best prepare you for this career?Ī BS degree in accounting from Humboldt State University in Eureka, California, and 30 years as an Executive Chef. ![]() There is an assistant dining director (Patti) We have a staff of 3 Chefs (Wendy, Oliver, and Shane) a chef Manager (Pierre) and 25 waitstaff and 4 dishwashers. I buy all the food, Make all the menus, and plan parties. Jack Caza Dining Director A little about your job… ![]()
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