Chefs bring mom's home cooking to their tables

04/25/2012 | Times-Standard (Eureka, Calif.)

Mom's home cooking is an influence to many chefs. Chef Hugh Acheson still prepares his mother's chicken piccata at his three Georgia restaurants. Jamie Bissonnette, chef-owner of two Boston restaurants, remembers his mom's specialty, chili made with bell peppers and Budweiser. "I'd hang out in the kitchen doing homework and she'd be making chili and the whole house would start to smell from the Crock-Pot ... Even before I knew what it was going to taste like I knew I wanted it," Bissonnette said.

View Full Article in:

Times-Standard (Eureka, Calif.)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA