Would you rather pay for date night or buy chocolate for yourself and stay inside? Leave a comment or like and reblog this thanks for the support: )
About Me: I discovered I had a passion for food in the military where I coordinated and managed catered banquets and professional food functions for about 7 years. After leaving the military I continued my food education in Port Angeles growing organic vegetables and learning to properly cook them for 2 years. I then went to Farestart and graduated this Seattle culinary program. I also completed the Servsafe manager’s course. I attended culinary school at Seattle central culinary. I have been an apprentice under Chef Tamas Ronyai previous Paul Bocuse Institute instructor, Head chef of SAFECO FIELD the Home of the Seattle Mariners, and current farestart instructor. I staged as well as help to build a garden for TOP CHEF MASTER Chef Thierry Rauturea at Rover’s in seattle. I also have volunteered at the Herbfarm restaurant to learn about Washingtons great produce and herbs. Currently I am studying food and wine pairing here in Northern California. I have a passion for menu writing have a solid knowledge of foodcosting and inventory control. Please use the links below to review recent work here in the redding area! Initial opening staff for new restaurants
- The Belletini http://www.thebellettini.com/services/dining
- Stopsky’s Deli http://www.stopskysdelicatessen.com/
- Tortuga Bay Grill http://www.redding.com/photos/galleries/2011/dec/08/tortuga-bay-grill/18804/#section_header
- The Savory Spoon http://savoryspoon.org/
Channel 12 News Interview http://www.khsltv.com/content/localnews/story/Restaurant-Tells-Customers-To-Pay-What-They-Can/ubNnUuqXlE6H0j-xMG1xQA.cspx Record Searchlight review http://www.redding.com/news/2011/dec/15/dining-out-diners-enjoying-sunday-brunch-savory-sp/ Yelp Review http://www.yelp.com/biz/the-savory-spoon-redding#hrid:FN6aLJvq2P32_7Q8HEk2sA Let me help your restaurant dream become a success! Please Contact Me @ email@example.com Chef Scott Stokes
YOUR PERSONAL CHEF LINK http://bit.ly/1ASjXvv
Phone number 15302477435
Text or Message 15302896517
Vivez la vie!
Current Working Book Titles:
“Northwest Farm to Table”
“Food and Color”
I would like to build a fine dining restaurant. Please help me buy making a donation.