Washington State Chef's
Member Spotlight - November 2016
In August 2013 I had the opportunity to join the Suquamish Clearwater Casino Resort Leadership team as Director of Food & Beverage. Having the opportunity to be a guest in the past, I immediately was impressed with the associates and the offerings of the beautiful property. I have always been extremely impressed with the business operations and future opportunity for success and growth.
From 2007 to 2013, I accepted an Executive Vice President position with the Lucky Eagle Casino in Rochester, Washington. Along with being part of the executive team that develops business strategies, policies and procedures, it also requires daily management leadership skill in all aspects of daily Food & Beverage operations including community involvement, marketing, finance controls and budgets, personnel management and motivation.
One step in my career with two partners was the creation of Diamondback Steakhouse / WestWorld Food and Beverage Inc. As Vice President and also Executive Chef, my experience of operating and administrative managing destination location facilities began in Scottsdale, Arizona. It was a 400 acre facility that provided indoor and outdoor events. The events would be available to all group bookings ranging from 100 to 20,000. Events such as, Barrett Jackson Car Show & Auction, live concerts (Faith Hill, Waylon Jennings, and Wynonna & Naomi Judd) special shows such as Cirque du Soleil and equestrian events & shows.
My career experience continued when I joined the Knott’s Berry Farm corporation. As a member of the management team, I managed on a daily basis multiple venues which included meeting rooms, entertainment venues, exhibit areas, food & beverage and retail stores. The daily attendance level ranged from 2,000 to 20,000.
I continued my experience in managing destination location facilities. I accepted a Director of Food and Beverage position with Legoland America to be part of the executive leadership team that planned, developed and implemented the opening of a new theme park in Carlsbad, California. The executive team was hired and in place nine months prior to opening. This project included development of all aspects of a new business from budgets, products sold, contracted services, personnel hiring and training, marketing & advertisement and community involvement in support of local hotels, visitor organizations and local businesses.
After completing the opening project Director responsibilities with LEGOLAND America, I joined Six Flags Theme Parks and worked in Northern California. As Director of Revenue with Six flags Marine World, I was responsible for direct management operations for Food & Beverage, Retail Merchandise, Games and Attractions. This position also provided management support for two water theme parks.
As many of us in the industry, my initial introduction to the hospitality industry was a means to support myself as I attended college. After a very short time in the industry I found that I truly enjoy the daily challenges of running a profitable business and influencing associates and guests to have a beautiful day. The business is truly “the art of pleasing people with the science of making money”.
SWEET CORN CAKE
Sweet Corn Cake is the perfect garnish between refried beans and Mexican rice (sweet and salty).
- 4 lbs Masa Harina
- 4 lbs Butter
- 4 lbs Yellow Corn Masa
- 2 cups Flour
- 4 lbs Sugar
- 1 tbsp Salt
- 1/2 gal Heavy Cream
- 1 tbsp Baking Powder
- 10 lbs Corn (whole kernel), blender or food processor, coarsely chop
- 2 tbsp Vanilla
- Mix the masa harina and butter thoroughly.
- Add blended corn. Add the rest of the ingredients.
- Mix until masa mixture is smooth.
- Place smooth masa mixture in 200 hotel pan.
- Cover with plastic wrap.
- Steam for 30 minutes. The result should be firm and moist.