With over 200 facilities across the USA, they were proclaimed by Boston Business journal as one of the fastest growing private companies in New England. Unidine has earned a reputation for culinary excellence, customer service and food innovation. Chef Vincent later took the roll as Executive Chef for Unidine Food Management Company based in Boston Massachusetts. While working at Proof on Main Chef Vincent had the honor of cooking with Michael Paley in NYC at the James Beard house and Saveur Magazine. There she worked with talented chef Michael Paley, Seadon Shouse, and guest chef Kevin Nashan, & Sean Brock. ( the largest tablecloth we owned ), an apron, shoes, and nothing else. Chef Vincent also took the roll as sous chef at, AAA four and five star restaurant Proof on Main at 21 c Hotel. Natural Cotton Apron (100 cotton) Printed with a funny message for the not so good chef One size Name is printed in either pink or blue in capitalised. The wackiest of all the wacky crew in the kitchen was my sous - chef the. Blackberry Farm is where the importance of using fresh and local meats and produce was instilled in Chef Vincent's cooking and is now practiced today at The Linen Apron. There she had the chance to work with renowned chefs Joseph Lynn, and guest chefs Nate Applemen, and Nancy Silverton. Chef Vincent honed her culinary talents at the relais and chateaux, Blackberry Farm. Chef Vincent also took advantage of all the great local talent in NYC and staged at Michelin Star Restaurants including Eleven Madison Park, Jean George, and The Modern. While attending culinary school, Chef Vincent worked at Apple Pie Bakery in Hyde Park New York. Chef Vincent is a local native of Kentucky and a graduate from one of the top culinary schools, The Culinary Institute of America in Hyde Park New York class of 09'.
0 kommentar(er)
