Restaurant Etiquettes: The unspoken rules of restaurant manners
- Restaurant Manners: The unspoken rules of restaurant etiquette
- Restaurant Brokers Talk Restaurant Manners with Etiquette Specialists
- Restaurant Reality: Golden rules of dining
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
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She continued to use her experience in marketing, client relations and business development while working for several in-house and boutique advertising firms throughout Florida. In addition to having owned a specialty retail shop, Ms. Roden played a central role in her husband's law firm dealing with employee relations and training.
Cynthia possess an affinity for public speaking, presenting seminars and workshops which has been facilitated through her extensive background in theatre and voice.
Cynthia Roden holds a B.A. from Denison University in Granville, OH.
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- Handshakes & Dinner Plates, The Etiquette School
Flowers' passion for cooking came from his father, who was chef and owner of Rendezvous Restaurant in New York. He learned from his father that a good chef lets the food do the work with respect to flavor and presentation. This lesson has guided Flowers' elaborate career, earning he and the restaurants he has led an abundance of accolades and awards. This lesson has also made Chef Flowers an accomplished and sought-out teacher to aspiring chefs from around the world.
Though his food is influenced from countries around the world, he combines a love for French and Italian cuisine with a passion for Mediterranean – what he likes to call "global fusion". Flowers prides himself on offering a healthy yet diverse menu, featuring organic products whenever possible with vegetables and herbs. His menus change to capture the best of each season, allowing Chef Flowers to creatively blend inspiration with the finest foods available.
From 2001 to 2007, Flowers served as Executive Chef at Different Pointe of View in Phoenix, where his distinct menu earned praise from food critics around the world. Here, Flowers' "teaching kitchen" became regarded as one of the most coveted places for up-and-coming chefs to develop their skills and discover their own style. Different Pointe of View became the finest restaurant for high end cuisine for Hilton Hotels world wide. Chef Flowers was bestowed the honor of one of the greatest Chefs globally for the Hilton Hotel Corporation.
Prior to this role, Flowers was the lead instructor and chef of L'Ecole restaurant at the highly-respected Le Cordon Blue SCI Culinary Institute in Scottsdale. As chef and instructor, Flowers was responsible for educating an ongoing class of 30 students in classical French cuisine. In addition, he handled all restaurant operations including menu development, budgeting, forecasting and catering. During his tenure, L’Ecole received its highest Zagat® rating and went onto to a four month waiting list for reservations.
Flowers’ culinary experience also includes serving as Chef de Cuisine at T. Cooks at the Royal Palms, where he contributed to the attainment of the restaurant’s fourth Mobile star and TOP 10 in Food Arts magazine. Other accomplishments was his role as Sous Chef at the Phoenician’s Mary Elaine’s, where he trained in a five-star setting with two James Beard award-wining chefs, Alessandro Stratta and George Mahaffey as well as Bradford Thompson who later in his career became a James Beard award winner.
Flowers received his A.O.S. degree in culinary arts and restaurant management from Le Cordon Bleu SCI Culinary Institute in 1997. While attending Le Cordon Bleu, he was a Sous chef at ASU's University Club, as well as a Sous Chef at Scottsdale Center for the Arts. In addition to his culinary education, Flowers holds a bachelor’s degree in psychology from the New York Institute of Technology.
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