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Article: Go into food. (City Tavern's executive chef, Ted Randolph heeded his uncle's advice)
- Article from:
- American Visions
- Article date:
- October 1, 1995
- Author:
CopyrightCOPYRIGHT 1995 Heritage Information Holdings, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Only 37 years old, Ted Randolph has already composed his epitaph, or so it sounds when the executive chef of the City Tavern, one of Philadelphia's leading restaurants, says (with obvious pride in his eyes and glee in his voice): "Here's a guy who started from nothing and look at where he is now. He didn't go to school, yet he's still capable of holding an executive chef position."
And why shouldn't he be proud? Twenty years ago he was just another high-school graduate in Mobile, Ala., with no plans for college. Fortunately, he heeded the advice of his uncle, a chef at a rehabilitation center, whose words still echo in his ears: "Go into food. Any business but food ...
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Article: City Tavern re-equips kitchens. (news & ...
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... ... Staib, owner of Philadelphia-based City Tavern restaurant and consultant firm Concepts ... breads, such as the ones we make at City Tavern, were baked on stone, not in a convection ... bake breads directly on the stone. City Tavern has three kitchens, which include a ...
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