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    johnson & wales

    Explore " johnson & wales" with insightful episodes like "Fine Dining, Private Chefs, and Award-Winning Cheeses on Food Farms and Chefs Radio Show Episode 269", "BlackStack Brewing's Murphy Johnson, J. Wakefield Brewing's Maria Cabre", "Is Culinary School Worth It? -with Ray Delucci of Line Cook thoughts" and "#56 | Learn About a Career in Hotel Management and Patient Care Services with Odette Perriel" from podcasts like ""Food Farms & Chefs", "The Beer Hour with Johnathan Wakefield", "Chefs Without Restaurants" and "All Things College and Career"" and more!

    Episodes (4)

    Fine Dining, Private Chefs, and Award-Winning Cheeses on Food Farms and Chefs Radio Show Episode 269

    Fine Dining, Private Chefs, and Award-Winning Cheeses on Food Farms and Chefs Radio Show Episode 269

    Our first guest is FORK's Executive Chef, George Madosky. Chef Madosky, who has worked inside numerous well-known restaurants in the North East, joined us to discuss his background in the culinary industry as well as other restaurants from the High Street Hospitality Group. To say the menu offerings at FORK and High Street Market are excellent is an understatement. From the moment you walk through the doors to when you see and taste each plated dish, Chef Madosky and High Street Hospitality Group's passion to offer the most outstanding experience emanates through every detail. For their current menu offerings and to make a reservation, visit https://forkrestaurant.com.

    During our next segment, we spoke with the Chef and Owner of Culinary & Restaurant Solutions LLC, Chef Steph Musick. Chef Musick began a career in an entirely different field. As fate intervened, Chef Musick was drawn to the culinary industry, eventually earning her Culinary Degree at the Art Institute of California and her Culinary Management Degree from the Art Institute of Philadelphia. After working inside some of the more prestigious kitchens in Philly, and as fate intervened once again, Chef Musick founded her business, the Culinary & Restaurant Solutions LLC where Steph and her team of fellow Chefs offer dining experiences and/or meals curated to your needs. If you want to find out more--listen till the end, and then visit https://www.chefstephmusick.com.

    Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA. The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise. Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself! For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com.

    Is Culinary School Worth It? -with Ray Delucci of Line Cook thoughts

    Is Culinary School Worth It? -with Ray Delucci of Line Cook thoughts

    Is culinary school worth it? On this episode, we’re joined by Ray Delucci. Ray’s the founder of the Line Cook Thoughts community, and host of the podcast of the same name. Having recently left the restaurant industy, Ray now works in culinary research and development, and food manufacturing. You might have heard my full discussion with him last week. During our time talking, I asked him about culinary school. Ray’s a graduate of The Culinary Institute of America, so I wanted to know if he’d do it all over again if he had the choice. I cut that part from last week's episode because it’s an important discussion that warranted its own mini-episode.

     I went to Johnson & Wales for 4 years. This is something I get asked all the time. Obviously, this is a very personal decision, and everyone has different circumstances. This is just two peoples’ opinions on a complex topic. If you know someone who’s thinking of going to culinary school, please share this with them.  And if you want to add to the conversation, you can DM me on Instagram at @chefswithoutrestaurants, or comment on this episode’s post when it’s up.

    Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.
     
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    Ray Delucci and Line Cook Thoughts

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    "How Line Cooks and Chefs Can Work Together to Better Kitchen Culture" - Washington DC City Paper

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    #56 | Learn About a Career in Hotel Management and Patient Care Services with Odette Perriel

    #56 | Learn About a Career in Hotel Management and Patient Care Services with Odette Perriel

    Want to learn what it takes to reach the highest levels in hotel management?  Are you currently working in the hospitality space and looking to transition to health care?  If so, then this podcast episode is for you!

    We interview Odette Perriel, V.P. of Patient Care Services at Maine Medical Center | Maine Health.  Odette reached a very high level working for the Ritz Carlton Hotel before she made the transition over to health care and patient care services.  She explains how a background in hospitality is an ideal preparation for patient care services. 

    Odette is gracious in sharing her tremendous path to success.  She started out at the bottom and worked her way to the top.  She experienced numerous different roles in hotel management from working the front desk to the Director of Residential Services at the Ritz Carlton:  "I definitely took opportunities to learn every department that I could." 

    Odette is talented, ambitious, smart and nice!  We hope you enjoy this podcast episode as much as we did.

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    SHOW NOTES:
    Maine Medical Center | Maine Health
    Johnson & Wales University | JWU
    University of Phoenix
    CMS | CAHPS Survey

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