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Laurence Gottlieb '97Executive Sous Chef of White Barn Inn in Kennebunkport, M.E.
What brought him to Johnson & Wales? "The professional mind set. I wanted to study with the best, the most world rounded and educated Chefs - Teachers, and use the most current up to date commercial equipment available." On J&W kitchens... "When I was in school, one building had a prototype Vulcan range, which I cooked on and cleaned many times. When I graduated, the restaurant I collided with was the Inn at Little Washington. They were just starting to install a prototype Vulcan Range. Similar in all ways to the one I worked on at J&W in school. Needless to say, I was familiar with the Inn's new range before they were. I also became very familiar in the upkeep, costs and general maintenance of an animal like that over time." On the J&W education and experience... "My experience and networking, the hands-on reality, Johnson & Wales has opened many doors for me, they have acted as a backbone and seem to continue to help me today as I draw from their talented Co-op students. They become part of our restaurant's family." On the most important thing he learned at J&W... "I felt very rounded when I left Johnson & Wales. I knew the culinary lingo, techniques, preparations. I worked under Steven Marsella at the Gate House restaurant in Providence the entire time I was in school. I actually applied information from school at work, and applied information from work at school. That made me 'restaurant-ready'. There is more to the field of culinary arts that just slinging hash. You get the best education; you work with the most expensive, up to date equipment available, you paid a lot of money to all this. So work with the best food. You are what you eat! But to answer the question: Behavior and Professionalism is everything. Just be on time" |
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