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Neil Bridenstine, Paying your Dues

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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 10 years of his career Neil has spent time working in kitchens, management for restaurants, catering companies and hotels.  His most recent project prior to Davis Tech was opening a new restaurant concept for a Utah based restaurant group.

When Neil is not in the school kitchen helping in the café or with catering, he is usually in his home kitchen trying new recipes or spending time with his family. He enjoys traveling, outdoors and barbeque.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses, facilitates certificate courses for eCornell University and hosts the Business Chef Podcast.

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