DOCSLIB.ORG

American Culinary Federation Press Release

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
American Culinary Federation Press Release AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release: Media Contacts: April 30, 2013 Patricia Carroll: (904) 484-0247, [email protected] Jessica Ward: (904) 484-0213, [email protected] Lyn Wells, Student at Utah Valley University, Wins Western Region Student Chef of the Year Award at 2013 ACF Western Regional Conference St. Augustine, Fla., April 30, 2013—Lyn Wells of Wellington, Utah, a student at Utah Valley University, Orem, Utah, recently received the American Culinary Federation’s (ACF) Western Region Student Chef of the Year Award, sponsored by Custom Culinary, Inc., following a competition during the 2013 ACF Western Regional Conference, Coeur d’Alene, Idaho, April 12-15. The ACF Student Chef of the Year Award, sponsored by Custom Culinary, Inc., was established in 1987, and recognizes an up-and-coming student who possesses a high degree of professionalism, culinary skill and passion for the culinary arts. As the regional competition winner, Wells advances to the national competition in Las Vegas in July, to compete for the national title and $1,000. “Winning a regional title means a lot to me,” said Wells. “I have wanted to compete for ACF Student Chef of the Year since joining Utah Valley University’s student culinary team. Competing for this award would not have been possible without the support of the university, Peter Sproul, CEC, and the chefs who have supported me and stood by me from the start. I love competing because it gives me the opportunity to push myself. I want to thank ACF for making this possible.” Wells is a line cook at Cowboy Club in Wellington. She has an associate degree in culinary arts and will graduate with a bachelor’s degree in hospitality management from Utah Valley University spring of 2013. Wells’ culinary career began at her family’s restaurant where she was a dishwasher and busser, and worked her way up to line cook by high school. As a teenager, she started competing in ProStart competitions, which led to her decision to attend culinary school. Since attending Utah Valley University, Wells has competed in three hot-food competitions as a member of the university’s culinary student team. She has received four gold medals, two silver medals and one bronze medal in ACF-sanctioned competitions. In July 2012, she served as an apprentice during the 2012 ACF National Pastry Chef of the Year competition for Adalberto Diaz Labrada, CEPC, the winning chef. After graduation, Wells wants to hone her culinary skills by working with various chefs across the nation and open her own restaurant. Wells is a member of ACF Beehive Chefs Chapter Inc. The 2013 ACF Western Regional Conference, hosted by ACF Chefs de Cuisine of the Inland Northwest, brought hundreds of chefs, cooks and foodservice professionals to Coeur d’Alene. The conference provided attendees with opportunities to advance their professional development and enhance their culinary skills through business seminars, cooking demonstrations featuring the latest trends and techniques, cooking competitions and awards. -MORE- National and regional sponsors of the 2013 ACF events series are: Alabama Gulf Seafood; Allen Brothers; American Lamb Board; American Roland Food Corporation; American Technical Publishers; Barry Callebaut; The Beef Checkoff; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell Soup Company; Canada Cutlery Inc.; Central Region State Beef Councils; Clemens Food Group; Custom Culinary, Inc.; Ecolab®; Gerharz Restaurant Equipment, Inc.; Gordon Food Service®; Idaho® Potato Commission; Idaho Preferred®; Irinox USA; Jim Beam American Stillhouse; Jones Dairy Farm; Johnson & Wales University; JTM Food Group; Kentucky Beef Council; Lactalis Foodservice; Maines Paper & Food Service, Inc.; McCormick For Chefs; MINOR’S®; Mississippi Beef Council; Mississippi Seafood Marketing; NEWCHEF Fashion Inc.; North Carolina Beef Council; Plugrá® European-Style Butter; PreGel AMERICA; R.L. Schreiber, Inc.; RC Fine Foods; Riviana® Foods; S&D Coffee; Sysco®; Tennessee Beef Industry Council; Tyson Food Service; Unilever Food Solutions; Victorinox Swiss Army, Inc.; Villeroy & Boch; Virginia Beef Industry Council; Vitamix® Corporation; Winston Industries, LLC; and Wisconsin Milk Marketing Board. About the American Culinary Federation The American Culinary Federation, Inc. (ACF), established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef® and Certified Executive Pasty Chef® designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs. # # # Editor’s note: To arrange interviews or request high-resolution photos, contact Jessica Ward at [email protected] or 904-484-0213, or Patricia Carroll at 904-484-0247 or [email protected]. .
Load more

Recommended publications
  • IN the UNITED STATES DISTRICT COURT for the SOUTHERN DISTRICT of NEW YORK GRACIELA ROMAN, on Behalf of Herself and All Others Si
    IN THE UNITED STATES DISTRICT COURT FOR THE SOUTHERN DISTRICT OF NEW YORK GRACIELA ROMAN, on behalf of herself and all others similarly situated, Plaintiff, Civil Action No.: 12 CIV6156 (AKH) -against- COURT-AUTHORIZED NOTICE THE DINEX GROUP, LLC and DANIEL BOULUD, Defendants. If you have been employed as a captain, assistant captain, sommelier, server, busser, runner, bartender, barista, host, and/or other tipped employee at BAR BOULUD, DANIEL, BOULUD SUD, and/or DBGB KITCHEN AND BAR between November 1, 2009 and the present, please read this notice. Graciela Roman (“Plaintiff”) is a former Dinex employee who worked as a busser at Bar Boulud. Ms. Roman, on behalf of herself and all others similarly situated, filed a lawsuit on August 10, 2012. The lawsuit claims that The Dinex Group, LLC and Daniel Boulud (collectively, “Defendants”) failed to pay captains, assistant captains, sommeliers, servers, bussers, runners, bartenders, baristas, and hosts, the proper minimum wage and overtime pay, as well as other wages required by law. The lawsuit seeks to recover money owed in back wages and additional damages known as “liquidated damages,” along with interest, attorneys’ fees, and costs. Dinex and Mr. Boulud deny any violation of the Fair Labor Standards Act or any other law. Dinex maintains that its tip pools have always been lawful, and that tipped employees were properly paid the tip credit minimum wage. Dinex maintains that it paid tipped employees appropriately for all hours they worked. The Court has authorized the parties to send out this notice of the lawsuit. The Court has not decided who is right and who is wrong.
    [Show full text]
  • Chef Talk: Jaryd Hearn of Polo Grill &
    Chef Talk: Jaryd Hearn of Polo Grill & Bar By Abby Weingarten, Correspondent Posted Aug 2, 2017 at 10:02 AM Updated Aug 2, 2017 at 10:02 AM Interview plus recipe Jaryd Hearn returned to the Polo Grill & Bar in March to become the executive chef after working for two years at Alinea, a world- renowned, three-star Michelin restaurant in Chicago. Since coming back to Lakewood Ranch, Hearn has collaborated with chef/proprietor Tommy Klauber to bring a rustic, modern, locally-focused, seasonal approach to the menu. Q: What have been some of the highlights of your career? A: I began my restaurant career in 2008 at the age of 15. My first job was at the Grove House Grill as a busser and food runner before moving to a line cook position. During my time there, I met a chef who offered me an opportunity to work in New York. At 18, I moved to Bolton Landing. I spent a season at Lakeside Restaurant, working as a junior sous chef. This experience showed me how to handle a high- volume, fine-dining restaurant while working over 90 hours a week. After my time in New York, I returned to Bradenton to attend Keiser University for a degree in culinary arts while working at Polo Grill. In 2015, I joined the Alinea team as a chef de partie before becoming a sous chef. While with Alinea, I traveled to Dallas, Madrid, Miami and New York before relaunching Alinea -- and maintaining its three-star Michelin rating and No. 6 world ranking.
    [Show full text]
  • ND Career Outlook
    NORTH DAKOTA CAREER CAREER RESOURCE NETWORK OUTLOOK 39TH EDITION 2021-2022 FROM THE DIRECTOR ACKNOWLEDGEMENTS The Career Outlook is a publication of the North Dakota Department Dear Students: of Career and Technical Education’s Career Resource Network (CRN). Career exploration and planning is an important step in planning for the future. Career Resource Network Whether you are preparing for a transition North Dakota Department of to college, researching an apprenticeship, Career and Technical Education State Capitol, 15th Floor considering military service, or entering 600 E Boulevard Ave, Dept. 270 the workforce, it is an exciting time in your Bismarck, ND 58505-0610 life. The Career Outlook magazine contains valuable information about www.cte.nd.gov the many opportunities available to you in North Dakota. Education and Telephone: 701-328-9733 training requirements, the earning potential within a career field, and the E-Mail: [email protected] number of available jobs can all be found in this issue. Use this magazine CRN Supervisor: as a resource when making informed decisions about your future. Julie Hersch CRN Administrative Assistant: As part of your plan in preparing for your future I encourage you to take Laura Glasser Career and Technical Education (CTE) courses during high school. CTE courses provide a wide range of academic and work-based learning ND STATE BOARD FOR CAREER experiences in Agriculture, Business, Family and Consumer Sciences, AND TECHNICAL EDUCATION Information Technology, Marketing, Technology Education, and Trades, Kirsten Baesler, Bismarck Industry, Technical and Health Science. These opportunities are the Jeff Fastnacht, Mandan foundation for your chosen career field. Dr.
    [Show full text]
  • Professional Development of Executive Hotel Chefs in South Africa
    COPYRIGHT AND CITATION CONSIDERATIONS FOR THIS THESIS/ DISSERTATION o Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. o NonCommercial — You may not use the material for commercial purposes. o ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. How to cite this thesis Surname, Initial(s). (2012). Title of the thesis or dissertation (Doctoral Thesis / Master’s Dissertation). Johannesburg: University of Johannesburg. Available from: http://hdl.handle.net/102000/0002 (Accessed: 22 August 2017). PROFESSIONAL DEVELOPMENT OF EXECUTIVE HOTEL CHEFS IN SOUTH AFRICA by GERARD VINGERLING A dissertation submitted in fulfilment for the Degree of Master in Tourism and Hospitality Management at the College of Business and Economics UNIVERSITY OF JOHANNESBURG Supervisor: D.S. Hewson Co-supervisor: C.H. Mabaso MARCH 2020 PLAGIARISM DECLARATION I declare that this dissertation is my own original work, conducted under the supervision of Ms Daryl Hewson and Ms Cynthia Mabaso. It is submitted for the degree of Masters: Tourism and Hospitality in the College of Business and Economics at the University of Johannesburg. This work has not been submitted as part of a degree at another institution but it has informed the production of journal articles written by the same author. I know that plagiarism is wrong. Plagiarism is to use another’s work and to pretend that it is one’s own.
    [Show full text]
  • Thanks Check
    GM: CREATE A SPACE ADVENTURE CRUSTY & SEXY: Roll or choose on the tables below. Lena Voytek Based on The Doubleclicks’ A THREAT... LASERS & FEELINGS 1. Colonel Sanders 4. Spice Pirates [email protected] cricketcriminale.com Crusty 2. The Honey Armada 5. Cyber Pizzas This game is licensed 3. Rogue Chef Captain 6. McDonalds under a CC BY-NC- WANT(S) TO... SA 3.0 license. http:// 1. Destroy / Corrupt 4. Cook for creativecommons.org/ licenses/by-nc-sa/3.0/us/ Sexy 2. Snatch / Capture 5. Build / Synthesize 3. Consume 6. Deliver a Cake to thanks YOU ARE THE CREW OF THE INTERSTELLAR PIRATE SHIP HOOTERS. Your mission is to explore The LASERS & FEELINGS THE... charted regions of space, stealing bread from aliens both friendly and deadly, and support the Game, Lucas, Syd, Food Pirate Consortium. CHEF CAPTAIN GUSTEAU has been overcome by the strange entity 1. Donut King/Queen 4. Quantum Sex Dungeon Dub, Thor, Joseph, known as Salmonella, leaving you to fend for yourselves while he recovers in the freezer room. 2. Void Nuggets 5. Ancient Space Deli Spencer PLAYERS: CREATE CHARACTERS ROLLING THE DICE 3. Burger King 6. Orgy Planet check out Choose a style for your character: Alien, Android, When you do something risky, roll 1d6 to find out how WHICH WILL... thedoubleclicks.com Dangerous, Heroic, Hot-Shot, Intrepid, or Savvy. 1 it goes. Roll +1d if you’re prepared and +1d if you’re 1. Destroy a solar system 4. Start a war / invasion lvoytek.org an expert. (The GM tells you how many dice to roll, Choose a role for your character: Server, Busser, 2.
    [Show full text]
  • Direct Match Title File, 2018
    U.S. Bureau of Labor Statistics On behalf of the Office of Management and Budget (OMB) and the Standard Occupational Classification Policy Committee (SOCPC) November 2017 (Updated April 15, 2020) ***Questions should be emailed to soc@bls.
    [Show full text]
  • CAREER OPPORTUNITIES in the FOOD and BEVERAGE INDUSTRY
    CAREER OPPORTUNITIES in THE FOOD AND BEVERAGE INDUSTRY xvi-298_CO-Food&Bev.indd i 5/4/10 6:17:11 PM xvi-298_CO-Food&Bev.indd ii 5/4/10 6:17:12 PM CAREER OPPORTUNITIES in THE FOOD AND BEVERAGE INDUSTRY KATHLEEN THOMPSON HILL xvi-298_CO-Food&Bev.indd iii 5/4/10 6:17:12 PM Career Opportunities in the Food and Beverage Industry Copyright © 2010 by Kathleen Thompson Hill All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval systems, without permission in writing from the publisher. For information contact: Ferguson An imprint of Infobase Publishing 132 West 31st Street New York NY 10001 Library of Congress Cataloging-in-Publication Data Hill, Kathleen, 1941– Career opportunities in the food and beverage industry / Kathleen Thompson Hill. p. cm. Includes bibliographical references and index. ISBN-13: 978-0-8160-7612-3 (hbk. : alk. paper) ISBN-10: 0-8160-7612-X (hbk. : alk. paper) ISBN-13: 978-1-4381-3115-3 (e-book) 1. Food service—Vocational guidance—Juvenile literature. 2. Food industry and trade—Juvenile literature. I. Title. TX911.3.V62H55 2010 647.95023—dc22 2009033934 Ferguson books are available at special discounts when purchased in bulk quantities for businesses, associations, institutions, or sales promotions. Please call our Special Sales Department in New York at (212) 967-8800 or (800) 322-8755. You can find Ferguson on the World Wide Web at http://www.fergpubco.com Text design by Kerry Casey Cover design by Takeshi Takahashi Composition by Hermitage Publishing Services Cover printed by Art Print, Taylor, Pa.
    [Show full text]
  • D4B Fine-Dining Handbook.Qxd
    The Federation of Dining Room Professionals (FDRP)® 1417 Sadler Road #100 Fernandina Beach, Amelia Island, Florida 32034 USA www.FDRP.com 904-491-6690 [email protected] Bernard M. Martinage, HGM, C.H.E. Cindy Martinage, DRA, WSA Photographs by Lorna Smith i Standards of Performance The standards of performance for the techniques of service presented in this program are based on the IBGS of Hospitality, which is the: International Business & Gourmet Standards of Hospitality The Beverage Service Standards portion of this course, which is also included in the IBGS Standards, has received: The International Sommelier Guild (ISG) Seal of Approval The International Sommelier Guild is the only Sommelier certification body in the United States to be licensed by each State’s Board of Higher Education for their 30+ satellite locations across North America. An important part of the material used in this program is directly parallel to the Certified Dining Room Apprentice certification, which is a requirement in a growing number of culinary programs across the United States. This program is endorsed by and is the recipient of the: American Culinary Federation Foundation (ACFF) Educational Assurance Award Although the models photographed in this book wear uniforms often associated with the performance of service in a dining room of high standing, the techniques and principles exemplified apply to all full-service establishments--regardless of standing or style. “There is a misconception that service is ‘simple’, but service is simple only when it is at its finest.” Cindy Martinage, Director, FDRP Fine Dining Standards Disclaimer The information provided in this manual has been compiled from sources and documents believed to be reliable and represents the best professional judgment of the Federation of Dining Room Professionals.
    [Show full text]
  • Restaurant Industry the Great Service Divide Service Great The
    Photo: Jim West/jimwestphoto.com October 22, 2014 Occupational Segregation & Inequality in the US Restaurant Industry The Great Service Divide Service Great The BY Restaurant Opportunities Centers United Restaurant Opportunities Center of Chicago Restaurant Opportunities Center of Michigan Restaurant Opportunities Center of New Orleans FUNDING SUPPORT Ford Foundation EXECUTIVE SUMMARY 2 Divide Service Great The GLOSSARY OF TERMS 6 CHAPTER I INTRODUCTION & METHODOLOGY 7 CHAPTER 2 RESTAURANT INDUSTRY OVERVIEW 9 CHAPTER 3 GATEWAY TO ENTRY, NOT TO OPPORTUNITY 11 CHAPTER 4 DISCRIMINATION IN HIRING 15 CHAPTER 5 A WORKPLACE CULTURE WITH NO RULES AND LITTE FAIRNESS 21 CHAPTER 6 RECOMMENDATIONS FOR POLICYMAKERS AND EMPLOYERS 27 NOTES 30 ACKNOWLEDGEMENTS 31 All contents © Copyright 2014 Restaurant Opportunities Centers United (ROC-United) The restaurant industry employs nearly 11 million workers and is one of the fastest- growing sectors of the U.S. economy.1 Despite the industry’s growth, restaurant workers occupy seven of the ten lowest-paid occupations reported by the Bureau of Labor Statistics.2 The economic position of workers of color in the restaurant industry3 is particularly precarious. Restaurant workers experience poverty at nearly three times the rate of workers overall, and workers of color experience poverty at nearly twice the rate of white restaurant workers.4 The restaurant industry argues that an increase in the minimum wage for tipped workers is not necessary because livable wages are available in bartending and serving (Tier I Front-of-the-House, or FOH) positions in fine-dining,5 but these livable wage opportunities are available to only a small percentage of workers.6 Additionally, previous research on fine-dining in New York found that those doors are largely closed to workers of color.7 This report replicates those findings and finds people of color in the restaurant industry often face: A GLASS CEILING: Workers of color, with equal qualifications are granted living wage opportunities only 73% of the time, compared to white workers.
    [Show full text]
  • Culinary-2009
    2 Culinary Connoisseurs Culinary Connoisseurs Inside: Introduction . .5 Best New Restaurants Best Sous Chefs Past honorees . .6 Hostel New Orleans . .16 Emanuel Jones . .31 Culinary Connoisseurs Latil’s Landing . .16 Brandon Muetzel . .31 event photos . .20 Restaurant Amis . .17 Alfred Singleton . .32 Restaurant Rambla . .18 Heather Young . .32 Best Fine Dining Establishments Best Caterers Best Sommeliers Arnaud’s . .7 Joel Catering . .19 Joe Briand . .33 Emeril’s Delmonico . .8 LaBella’s Catering . .19 BY FRANK AYMAMI COVER PHOTO Muriel’s Jackson Square . .8 Best Pastry Chefs Ralph’s on the Park . .9 Best Owners Simone Fleming . .33 Ruth’s Chris Steakhouse . .9 John Besh and Tariq Hanna . .34 Octavio Mantilla . .25 Andre McKendall . .34 Best Casual Upscale Dining Dickie Brennan . .25 Laurent Moecklin . .35 Published by the NOPG LLC Establishments Ralph Brennan . .26 Marguerite Riehm . .35 111 Veterans Memorial Blvd., Café Giovanni . .10 Emeril Lagasse . .26 Suite 1440, Metairie, La. 70005 Clancy’s . .10 Duke LoCicero . .27 (504)834-9292; Fax: (504)837-2258 Cochon . .11 Best Maitre D’s Dick and Jenny’s . .11 Best Executive Chefs Michael Juan . .36 Publisher and president: D. Mark Singletary Herbsaint . .12 Scott Boswell . .27 Associate Publisher: Lisa Blossman Justin Devillier . .28 Legend Managing Editor: Greg LaRose Best Neighborhood Dining Tenney Flynn . .28 Ella Brennan . .36 News Editor: Christian Moises Establishments Brian Landry . .29 Associate editor: Autumn C. Giusti Bear’s Po-Boys . .13 Gus Martin . .29 Lifetime Achievement Art director: Alex Borges La Petite Grocery . .13 Jacques Saleun . .30 Sterling Constant . .37 Account executives: Liz Baldini, Jeanne Farrell, Mandina’s . .14 David Slater .
    [Show full text]
  • Chef's Choice
    CHEF’S CHOICE · 1 Excerpted from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine by Saori Kawano and Don Gabor Copyright © 2015 by Saori Kawano (All Rights Reserved) Table of Contents Preface by Saori Kawano Introduction: The Japanese Chef’s Way of Thinking xvi by Toshio Suzuki 1. Elizabeth Andoh 2 Author, culinary educator, leading English-language expert on Japanese cuisine, and resident of Japan for more than four decades explains how she first learned about washoku cuisine from the woman who would become her mother-in-law. 2. Michael Anthony 16 Executive Chef at Gramercy Tavern, New York City, and winner of the James Beard Foundation’s Best Chef in New York City, 2012, talks about his career path from a small Japanese restaurant in Tokyo to Paris and then to Gramercy Tavern. 3. David Bouley 32 Executive Owner/Chef of Bouley and Brushstroke, New York City, shares how he and Japanese agricultural experts from Kyoto brought artisanal ingredients to his kaiseki-inspired New York City restaurants. 4. Wylie Dufresne 46 Founder of wd~50 and Owner/Chef of Alder in New York City, describes how he and his team use Japanese ingredients in non-traditional Japanese ways. 5. Ben Flatt 60 Owner/Chef of Flatt’s, a Japanese guesthouse and restaurant on the Noto Peninsula, recalls his culinary journey from Sydney, Australia to Noto and reveals the secrets of traditional Noto cuisine he learned from his Japanese in-laws. 6. Eddy Leroux 74 Excerpted from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine by Saori Kawano and Don Gabor Copyright © 2015 by Saori Kawano (All Rights Reserved) Chef de Cuisine at Daniel, New York City, recounts his career path and how he uses Japanese ingredients in the French kitchen.
    [Show full text]
  • We Are Hiring! to Apply for an Opportunity Or to Learn More About Square One Concepts, Inc., Please Visit
    Square One Concepts, Inc. is a team full of trailblazers, collaborators and determined individuals who are driven to create unique and lasting restaurant and nightlife concepts. Each concept is designed to provide memorable experiences for our guests and local communities time and time again. We know that our work is more than just the four walls of our restaurants. It is a sense of purpose, growth and belonging too. We’re dedicated to making sure that our team is exposed to unique career opportunities and a benefits package that creates a sense of feeling valued. We Are Hiring! To apply for an opportunity or to learn more about Square One Concepts, Inc., please visit www.squareoneconceptsinc.com/careers Job Title Location Job Title Location Line Cook Bourbon & Bones - Old Town Scottsdale Line Cook Cold Beers & Cheeseburgers - Old Town Scottsdale Dishwasher Bourbon & Bones - Old Town Scottsdale Dishwasher Cold Beers & Cheeseburgers - Old Town Scottsdale Prep/Pantry Cook Bourbon & Bones - Old Town Scottsdale Host/Hostess Cold Beers & Cheeseburgers - Old Town Scottsdale Line Cook Bourbon & Bones - Old Town Scottsdale Line Cook Cold Beers & Cheeseburgers- Park West Peoria Host/Hostess Bourbon & Bones - Old Town Scottsdale Host/Hostess Cold Beers & Cheeseburgers- Park West Peoria Prep/Pantry Cook Bourbon & Bones - Old Town Scottsdale Line Cook Cold Beers & Cheeseburgers - Pecos Chandler Busser Bourbon & Bones - Old Town Scottsdale Dishwasher Cold Beers & Cheeseburgers - Pecos Chandler Restaurant Manager Bourbon & Bones - San Tan Host/Hostess
    [Show full text]