White Bean Soup With Escarole, Sweet Potatoes, and Sausage-Jim Rondinelli
Monday, November 01, 2004
Jim Rondinelli
Chef de Cuisine
Fireside Restaurant
Linden Ponds,
Hingham, Masschusetts
Philosophy of Food: “My family is Italian and we lived with my grandparents. Everything evolved and revolved around food. My grandmother would spend all day cooking for family on holidays. I helped her make sausage and went with her to the garden to pick fresh vegetables with the dew still on them. It is a very European philosophy of food and I’m glad I have that connection to the ‘old world.’”
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Harvest Pumpkin Bread-Guy Cause
Friday, October 01, 2004
Guy Cause
Chef de Cuisine
Jefferson Restaurant
Greenspring,
Springfield, Virginia
His Job: “I love the teamwork here. Everyoneworks well together. And I also like it that the people who live here havetraveled and appreciate the quality of the food we prepare.”
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Classic Apple Glazed Pork Roast-Bryan Ford
Wednesday, September 01, 2004
Bryan Ford
Chef de Cuisine
The Chesapeake and Shortline Restaurants
Charlestown, Catonsville, Maryland
Favorite Type of Cooking: “Local cuisine. I was born and raised by the waters of the Chesapeake Bay and have been an avid fisherman and boater my whole life. My favorite thing to make is a great seafood feast with fresh Chesapeake Bay seafood.”
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Banana Pudding-Debbie Hollie
Thursday, July 01, 2004
Debbie Hollie
Chef de Cuisine
Seasons Restaurant
Riderwood,
Silver Spring, Maryland
Her Job: “I really enjoy creating something for people and having them enjoy it. That is very fulfilling for me. Plus, this is the first company I’ve worked for that really cared about my career, and helped move me forward. That means a lot to me.”
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Chocolate Kahlua Cheesecake -Toney Saylor
Tuesday, June 01, 2004
Toney Saylor
Chef de Cuisine
The St. Clair Restaurant
Henry Ford Village,
Dearborn, Michigan
His Job: “I know it sounds like a cliché, but I really enjoy getting to know the people who live here. They are great people and lots of fun. My staff is also great to work with. Plus, I get to be home in time to play with my son. That counts for a lot because when you’re a chef, finding a job that gets you home before midnight is hard to do.”
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