Member Spotlight - September 2022
I am Michael Ventura, and I am a District Sales Manager for US Foods.
I started my love of Culinary Arts during high school and joined the Culinary Program at the Kitsap Vocational Skill Center. I decided to take a different approach in my professional career and Managed QSR on the Kitsap Peninsula. Early in my professional career I left the food industry all together and worked in Retail Management for 9 years. While working retail I met my wife and we started a family, a few years later I decided that I no longer wanted to work in retail to be able to spend time with my children, however I did not fully want to be back in a restaurant. I started working with a National Coffee Roaster and quickly realized that even though I am not longer in a restaurant I can still make an impact. During my time I began to become involved with the ACF I served on the board as an associate member supporting the ACF and now I serve as the SGT. In Arms.
Early in 2020 when Covid hit my employment ended and was forced to rethink my career path. After 9 months of job searching, I was able to find a job that matched my own cultural beliefs. While working with US Foods I have tools available to help restaurants be successful. Although I am no longer working in a restaurant, I can be a partner with them by providing them with great service that best fits their needs. Occasionally they let me hop on the line and help.
My Hobbies are wood working, cooking at home and trying new recipes. My favorite hobby is watching my daughter roll her eyes when I bring another smoker or grill home.
View his favorite recipe below…
Dry Rub for Smoked Chicken or Ribs
This sauce is extremely versatile and is absolutely delicious not only as a traditional dressing but also as a dipping sauce for anything fried. Try substituting a portion of the parsley with fresh mint as a variation and serve with Lamb. Enjoy! – Chef Emily
- ½ Cup Paprika
- 1 tablespoon Cayenne Pepper
- 3 Tablespoons Freshly Ground Black Pepper
- 6 Tablespoons Garlic Powder
- 3 Tablespoons Onion Powder
- 2 ½ Tablespoons Dried Oregano
- 2 ½ Tablespoons Dried Thyme
- 1 ½ Cups of Brown Sugar
- In Medium Bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, thyme, and brown Sugar.
- Mix well and store in an airtight container.
- Rub a generous amount on chicken or pork and marinate overnight.
- When Smoking, I use a blend of Cherry and Apple Wood.
- This dry rub even tastes great as a fry seasoning.