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What’s your favorite part of working here?

What’s your favorite part of working here?

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Robert’s Answer

Sofia,

The best part of being a chef is the pride that you have when completing a great job. this could be running a food line where the team of two people prepare food for 200 for the evening shift. or when you and your team provide food for the homeless.
Pride in work can mean allot to different people.

Chef Rob Mingus
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James Constantine’s Answer

Hello Sofia,

As a dietitian-nutritionist maximizing fluid and nutrient intakes. There are over 100 nutrients and ancillary food substances.

What I do. Helping young people shape their future through the academic choices they make for their careers and training. Enhancing pre-existing talents by pursuing the right courses to culminate in the best qualifications possible.

Tell them in my Bio how to self-actualize through appropriate nutrient intake to maximize psychological and physical performance.

James Constantine Frangos.
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Mark’s Answer

I think the best part of being a Chef, with decades of real world experience in many cuisines, is being able to be creative.
The human mind grants a person the ability & power to be creative & make all kinds of things.

Example:
Yesterday, 3/22/23 1400 hours(2pm), someone stated they had a hard time finding Jalapeno Jelly- A spicy jelly used often in South American cuisines.
The person was originally from Brazil, came to the US for college & became an American citizen.
They missed this jelly that they grew up on & was having a hard time finding it locally.

All jellies & marmalades are based on a simple syrup (sugar & water) & pectin ( a natural plant based material often used as a thickener)
Orange peel from a regular orange that people eat everyday has lots of pectin in it

The flavor of jellies & marmalades comes from what is added to the simple syrup-pectin mixture during the production process.

I'd never made it from scratch. However I know the base of all jellies & marmalades.
I used my imagination & scratch to make 1 gallon for them.
The version I came up with has Jalapeno peppers, Marino peppers & Habanero peppers in it.

So use your imagination, be creative & have fun
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