Linguini Shrimp Milano-Moreno Georges
Saturday, July 01, 2006
 Moreno Georges Chef de Cuisine Eagle’s Trace—Houston, Texas. Training: “I learned how to cook as a young boy at my home in St. Thomas, U.S. Virgin Islands, followed by working for major hotels, restaurants, and dining establishments. I received culinary training in Dallas, Tex., working under various executive and master chefs.”
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Chicken Daniela-Mark Low
Thursday, June 15, 2006
Mark Low, Chef de Cuisine, Sedgebrook.
“I grew up in the restaurant world—my father was always on the cutting edge when it came to inventing new concepts. He was also an artist and an author, so he was my inspiration not only with food but in the way I look at life.”
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Shrimp Salad-Victor Cirrincione
Thursday, June 01, 2006
Qualities of a good chef: “Honesty is the quality of a great chef—a chef who can stand by his product, good or bad, admit to his faults, be humble with his successes, and recognize those who helped make him successful.”
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Osso Buco-Joseph Marinelli
Monday, May 01, 2006
 Joseph Marinelli Executive Chef at Seabrook. What inspired him to become a chef: “I worked in a restaurant since I was 12 years old. I loved the rush of organized chaos and the fact I was always allowed to eat.”
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Chicken in the Nest-Samuel Soto
Saturday, April 01, 2006
 Samuel Soto
Executive Chef
Greenspring in Springfield, Virginia
Advantages of working with Erickson: “The biggest advantage is the workday, which allows me to have a more well-rounded lifestyle. The honest, constructive, and open communications with residents makes for a less stressful working environment and helps promote improvements and changes."
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