You Have Been Chopped! Restaurant Brokers Interview Contestants
- You Have Been Chopped! Restaurant Brokers Interview Contestants Pt. 1 - February 28th, 2015
- You Have Been Chopped! Restaurant Brokers Interview Contestants Pt. 2 - February 28th, 2015
- We Sell Restaurants: Restaurant Reality - February 28th, 2015
Are you looking to franchise your company overseas? How do you know when you are ready? What are the challenges of international expansion versus domestic expansion and where can you get help? This week, the restaurant brokers along with CEO of Buffalo's Cafe and CEO of YoBlendz and JuiceBlendz tackle international franchising.
Industry Guests Join the Restaurant Brokers
A native of St. Petersburg, Fla., Frohne grew up in East Tennessee before returning to Florida and beginning a career in the restaurant industry in his late teens. Chef Frohne’s culinary resume includes more than10 years of experience in positions such as chef de cuisine at top Zagat-rated Six Tables Fine Dining at the Peninsula Inn & Spa in St. Petersburg, Fla., winery chef at AAA Four Diamond-rated Chateau Elan Winery & Resort outside of Atlanta, and executive sous chef at Nashville’s Bluegrass Yacht & Country Club. Frohne was also the mastermind behind underground pop-up dinner club Forage South, monthly collaborative dining experiences hosted in private homes which garnered a cult following and regularly sold out in minutes.
Chef Frohne’s culinary creativity has been recognized by local and national press including Nation’s Restaurant News, Everyday with Rachel Ray, Forbes Travel, Southern Living, Taste of the South, Nashville Lifestyles, The Tennessean and more. He presented Thanksgiving Dinner at the James Beard House in New York City in November 2013 and received a 2nd invite to cook dinner there on February 21st for a dinner named Nourish The Past. Frohne has also appeared on Food Network’s Chopped, Chopped Redemption, and Chow Masters on the Travel Channel. Chef Frohne has also participated in numerous culinary challenges including winning the People’s Choice Award at the 2011 and 2012 Savor Nashville Chef Challenges, reaching the Semi-Finalist round in the 2012 World Chef Challenge, and placing as the Runner-up in the 2012 International Biscuit Festival. When not in the Mason’s kitchen, chef Frohne spends time cooking with his wife and their three children at their home in Nashville.
- 615-806-0196 Phone
- firstname.lastname@example.org Email
- www.masons-nashville.com Website
- Masons Southern Provisions
- 914.833.0555 Phone
- email@example.com Email
- www.annamariaskitchen.com Website
- Anna Marias Restaurant
- 914-686-0911 Phone
- firstname.lastname@example.org Email
- www.chefshehu.com Website
- Chef Shehus Spice Blends