D.C. chef has a can-do attitude

01/9/2009 | Examiner, The

Executive chef Ryan Morgan of the new Art and Soul Restaurant in Washington, D.C., makes pickles, cocktail onions, charcuterie, scrapple and sausages in-house. The CIA alum describes his cooking philosophy as "rural." A recipe for beef stroganoff is included.

View Full Article in:

Examiner, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA