Brian Carrick's Page at Foodservice.com : Community and Social Networking for Restaurants and Foodservice

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Member # 185,736
Joined: 06/29/2011

Bakersfield, CA

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Edward Zimmerman said: Hi Brian, I really appreciate your comment. You can sign up directly on my website thefoodconnector.com
Posted on 1/29/12 at 9:44 AM EST

Brian Carrick said: Pleaese visit me at the Elemental News of the Day foodservice blog where I am every day. We specialize in keeping the art of foodservice alive, especially the classical forms. It is our goal to raise the consciousness of every professional and home culinarian across the country alike. Thanks! Brian Carrick
Posted on 1/16/12 at 6:20 AM EST

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Latest Activity

May 19, 2012	Brian commented on a blog entry titled Not sure where your restaurant needs improvement? Read your reviews.
May 19, 2012	Brian commented on an article titled Introduction to Restaurant Employment
May 18, 2012	Brian commented on a blog entry titled Is
May 17, 2012	Brian commented on an article titled Restaurant Industry Career Development Essentials
May 15, 2012	Brian commented on an article titled Restaurant Job Seekers Success
May 15, 2012	Brian commented on an article titled The Many Faces of Your Restaurant's Brand
May 13, 2012	Brian commented on an article titled Paying the Restaurant Bill With a Mobile Phone
May 12, 2012	Brian commented on an article titled Victories of the Female Chef
May 11, 2012	Brian commented on an article titled Creating A Successful Social Media Strategy for Restaurants
May 3, 2012	Brian commented on an article titled How Google+ Can Help Restaurants With SEO

Profile

Title:  Executive Sous Chef

Company:  Magnolia Hilltop Brewers

Foodservice Segment:  Fine Dining

Bio

I'm Brian Carrick and I've been in the foodservice industry since the age of 12 in 1968. I apprenticed to become a cook at age 17 and have been in the kitchen ever since. I have held chef's positions, executive sou chef positions, food and beverage managerial positions, and Institutional Cook III positions. I also write for the Elemental News of the Day online and am presently working on a cookbook. I am experienced as a baker, a saute chef, soup specialist, create and price menus, hire and fire, and do whatever else is required in an all-purpose kitchen. I cannot tolerate chain restaurants and favor independents, country clubs, fine-dining, and hotels. I've worked throughout California, Hawaii, and Washington State.

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