Posts by Shawn Bucher

Episode 44 – Neil Bridenstine, Culinary school while working full time and how it pays to pay your dues.

Working and going to school full time can be one of the most challenging things that we experience.  Especially if you’re working in hospitality and going to culinary school!  Listen to Neil Bridenstine tell his story about his experience(s) and how paying his dues early has paid off later in his career. Learn more about…

Neil Bridenstine, Paying your Dues

Neil Bridenstine is the Executive Chef at Davis Technical College, where he oversees a café, catering service and the culinary school. His philosophy is to make really good food using fresh ingredients and perfect execution. Neil holds a Bachelor’s degree in Food and Beverage Management from the Art Institute of Las Vegas. During the last…

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Stuart Sharp VP of Sales for Cambro

Stuart Sharp is a Foodservice industry veteran with more than 25 years of experience primarily in the field of plastic small wares and light equipment.  With an understanding of chemical engineering, he brings a unique perspective to equipment manufacturing. During his 19 years with Carlisle in various sales and marketing leadership roles including a 4-year…

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Episode 43 – Stuart Sharp, Small wares and what to look for when buying them

Small wares are a major part of any food service operation.  Being able to purchase them and use them efficiently is very important. Few people know small wares as well as Stuart Sharp, VP of Sales for Cambro.  Listen in as he gives us some tips on how to manage our small wares and operations.…