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Member # 185,736
Joined: 06/29/2011

Bakersfield, CA

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Brian Carrick said: In addition to the previous comments, I would like to say that the thing threatening professional foodservice in the United States is (1) too much governmental interference and (2) the overwhelming use of undocumented workers. Never in my life have I seen so many people slipping in under the radarl, whether it's here in California, or in Hawaii, or in Washington State. When I first began, owners were willing to pay top dollar to top culinarians whereas now, those same culinarians are sometimes hard-pressed to compete in a workplace that has become unfriendly to them. The fact that I need to speak Spanish is a constant irritant as this is the United States, not Mexico, Guatemala, El Salvador, or Hondurras. I welcome ALL legal immigrants to compete fairly and honestly but think it's high time that the owners give up their Lincoln Contientals in an effort to return Americans to the workplace. I say they keep their Lincolns when the chef and the executive sous chef can drive a Lincoln, too. That is how it used to be back in the 1970s whereas now, it's becoming increasingly difficult for my kids and grandkids to find work, no matter the levels of their skills, all taught to them by me starting at age 10.
Posted on 6/4/12 at 10:00 AM EST

Brian Carrick said: The Elemental News of the Day is undergoing a change to the American Institute of Culinary Politics as the writers try to share more of their personal views as to what goes on in the world around them as we do in the professional realm every single day. Life is about dialogue and discourse and the only good foodservice operations are ones in which the chefs and cooks can BOTH work and talk simultaneously. The ones who can't, usually end up hitting the road but since I was taught by the best back in the late 1960s and early 1970s, I try to continue the same style of professionalism.
Posted on 6/4/12 at 9:55 AM EST

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Latest Activity

Dec 10, 2012	Brian commented on an article titled Increase your Restaurant’s Profits by Selling Retail Merchandise
Dec 10, 2012	Brian commented on a blog entry titled Top 5 Sales Tax Defenses
Dec 10, 2012	Brian commented on a blog entry titled An Industry of Choice Again
Dec 9, 2012	Brian commented on a blog entry titled Red Food - Blue Food
Dec 9, 2012	Brian commented on a blog entry titled Wait staff dress code
Dec 9, 2012	Brian commented on an article titled Health Inspection of Your Walk-in Cooler or Freezer
Dec 4, 2012	Brian commented on an article titled Increase your Restaurant’s Profits by Selling Retail Merchandise
Dec 3, 2012	Brian commented on a blog entry titled It’s OK to Fire Customers
Nov 11, 2012	Brian commented on a blog entry titled Do You Know How to Resign?
Oct 24, 2012	Brian commented on a blog entry titled How to Grab Your Next Promotion

Profile

Title:  Executive Sous Chef

Company:  Magnolia Hilltop Brewers

Foodservice Segment:  Fine Dining

Bio

I'm Brian Carrick and I've been in the foodservice industry since the age of 12 in 1968. I apprenticed to become a cook at age 17 and have been in the kitchen ever since. I have held chef's positions, executive sou chef positions, food and beverage managerial positions, and Institutional Cook III positions. I also write for the Elemental News of the Day online and am presently working on a cookbook. I am experienced as a baker, a saute chef, soup specialist, create and price menus, hire and fire, and do whatever else is required in an all-purpose kitchen. I cannot tolerate chain restaurants and favor independents, country clubs, fine-dining, and hotels. I've worked throughout California, Hawaii, and Washington State.

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