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Washington Square, Drake Hotel, Chez Paul, Grassfields, and Fireside Hotel How does your culinary training benefit you in your job as chef at Mariner’s? A good memory and organization skills are really an asset in the hospitality industry.
It has benefited me by be able to train staff, create menu items, placing orders, and dealing with people in general. I want to make people happy when they dine at Mariner’s. In my early twenties I really came out of my shell and overcame my shyness. What was the most interesting thing that has happened to you in the restaurant business?