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It owns restaurants under various names, many of which are located in Central Ohio. While remaining independent and privately held, Cameron Mitchell Restaurants has grown to 50 restaurant locations across the country from Beverly Hills to New York City, and 20 different concepts in 15 states and the District of Columbia, including the ...
Darnell Ferguson was born in 1987, in Philadelphia, Pennsylvania. [2] He grew up in Columbus, Ohio. [2] In high school, Ferguson was inspired by Emeril Lagasse's television cooking series, Emeril Live, and spent a year of high school enrolled in vocational cooking school. [2]
Guy Fieri's Trattoria is the latest of 18 concepts and nearly 100 restaurants bearing the celebrity chef's name. They serve barbecue, sandwiches, tacos, chicken, burgers and other dishes, largely ...
Italian Kitchen (formerly known as Brio Tuscan Grille and Bravo! Cucina Italiana) are American upscale casual dining restaurant chains that specialize in Italian-American cuisine. The chains were established in Columbus, Ohio as Bravo Development, Inc. (BDI) in 1992 by Rick and Chris Doody in collaboration with Executive Chef Phil Yandolino.
By 1955, Marzetti's upstairs kitchen of the restaurant became a full-scale factory, and the Marzetti brand of salad dressings found its way into grocery stores throughout Ohio. By the late 1960's, the company built a dressing production plant in Columbus' Clintonville neighborhood on Indianola Avenue.
In 2006, Leibfried became the executive chef at Soleil @K in San Diego. In August 2012, Leibfried became the corporate chef at Fleetwood's restaurant in Maui. Because of this, he left his position on Hell's Kitchen as the blue team's sous chef for the first ten seasons, and was replaced by James Avery in the eleventh season of Hell's Kitchen U.S.
Chef de cuisine (kitchen chef; "chief of the kitchen") is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3]
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