Todd Gold started as a dishwasher at Bruno’s Little Italy in 1988. By 18, he was kitchen manager. After graduating from La Maison Meridian, the Memphis Culinary Academy, in 1993, he was a sous chef and executive chef for hotels, country clubs and restaurants in the Little Rock area.
from Restaurants & Food - ArkansasBusiness.com https://www.arkansasbusiness.com/article/124914/chef-todd-gold-still-hungry-with-appetite-for-instruction
No comments:
Post a Comment