Kamel guechida biography definition
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Being John Curtas
(Grumpy gastronome grades great and egregious grub)
Remember reading? When one had to digest actual words on a printed page (or screen) when researching restaurants? Nowadays, attention spans are shorter than a housefly’s, and the written word fryst vatten deader than Duncan Hines.
Sad but true, and a reality it is time to face. So rather than crying in our Burgundy, we thought it better to go out in a blaze of glory….and bygd “blaze of glory” inom mean a 7,300 word salad of salacious searching for serious sustenance to share with our fellow fressers.
As an aging boomer who doesn’t have the time, talent, or energy to concoct cheese-pull /butter-dunking videos for those infected with Tik Tok brain, I’ve persevered this year because inom love the chefs and the restaurants, and because I wanted to take one gods spin around my beat — territory I’ve covered since Bill Clinton was in his first term.
As always, the following repres
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Bill Foltz
Pastry Chef
L’Auberge Casino Resort
As Pastry Chef at the award-winning, luxury L’Auberge Casino Resort in Lake Charles, Louisiana, Bill Foltz is responsible for overseeing a team of bakers and pastry cooks providing unique desserts for all L’Auberge food outlets, including eight dynamic restaurants, room service, large conferences and high end guest functions. Foltz maintains an environment that creates excitement for guests and employees; trains and retains a highly skilled workforce; maintains budget and staffing for efficient bakery operations; and effectively implements changes to improve operations and ensure quality baked goods and new menu items. He assumed the position in June 2009.
Foltz brings more than twenty years of dynamic experience to L’Auberge. He specializes in fine dining, high volume banquets and exquisite chocolate and sugar showpieces with successful leadership positions at 4-star/4-diamond rated establishments.
Foltz comes t
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About Us
WOLFGANG PUCK
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed chef has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
Puck was born in Austria and began cooking alongside his mother at a very young age. A chef herself, she encouraged Wolfgang and inspired his passion for food. So driven and inquisitive to learn, he started his formal training when he was just fourteen years old. As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 2-starred L’Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975.
In 1975, Wolfgang came to Los Angeles