Learning From the Experts

PHil Dunn

Upon graduation from culinary school, I worked with talented chefs in upscale restaurants to improve my management skills and refine my craft with flavor combinations and presentations.

* Sous Chef with Phil Dunn in ‘96.

* Named Executive Chef in ‘99 as they transitioned to a continental cuisine restaurant.

* Created Avant-garde menu with my own twists.

* Received 4 ½ star review from Louisville Courier Journal.

Phil has remained a great friend and mentor over the past 25 years.

georges Haidon

The venerable Maisonette’s Chef Consultant and Queen City Club manager Georges Haidon had me working side by side with his French protégé Frederic Manier. I learned much about advanced theories of the iconic French cultural cuisine from them:

* Banquet chef for Cincinnati’s esteemed Queen City Club restaurant.

* Honed advanced stock making skills, the cornerstone of great sauces.

* Supervised crew for consistency, speed, plate assembly, clean working environment.

* Executed high-quality mass food production for weddings, corporate events, Bar Mitzvas & Bat Mitzvas.

Jim Marsh

Jim Marsh worked with Club Corporation of America. He ran clubs in Birmingham, Tallahassee and Gainesville, FL. CCA was the extreme upscale of the restaurant industry. I was executive chef under him at The Arlington Club in Richmond.

My philosophy is rooted in his teachings. The fast pace of kitchens requires expertise to ensure the following:

* Know the client – Customize menu to their taste, know their favorite flavors and dishes.

* Work with the client through the end.

* Seamless flow – Chef and staff prepared for any circumstance but never in the way.

* Every aspect of a meal must be perfect or not served.

* Personal Presentation - Look professional, be professional.

* Food Presentation - Meals must look right, taste right, and be on time. Every detail matters.

* No exceptions – Whatever it takes.

Sullivan University

The most beneficial and honorable position I held was teaching at Sullivan University in Lexington. I had to dive deep to answer questions I had never thought to ask. I learned much more working with my students than I ever could have as a student myself:

* Positive attitude flows from the top down.

* Enforcing ideals and techniques many times over for students strengthened my memory.

* Teaching the International class helped me to define exactly what a culture’s cuisine is and how to replicate it with precision.

* Organizing to solidify my students’ understanding re-enforced my process at a deep level.

* Practice makes perfect – Great food must be consistent in form and taste.

Teaching is learning and I still love to teach. To give others knowledge in a skill they can grow and take pride in. To work with pure ingredients and positively affect the lives of others.  To cook with integrity above all else.