Nc F&b Podcast

How does one fuse creative drive with practicality? How about be a ski bum for a few years then decide to go to culinary school?  Growing up, Sean's father made Golden Corral a successful national restaurant chain, but that didn't push Sean into restaurants. Sean worked restaurant jobs to support his skiing habit and after a few years realized he needed a steady job. He decided to go to the Culinary Institute of America in Hyde Park, NY and hone his culinary skills there. While in New York City he worked at some notable establishments, most impressively, was the time he spent learning from Chef Eric Ripert at Le Bernadin. After working at Le Bernadin and sharpening his technique, the call of home, North Carolina began to ring. Eventually, Sean used both practical and creative parts of his brain to run his own business. In order to learn how to become a business owner in North Carolina, Chef Sean worked his butt off at the Fearrington House for seven years; eventually he became the Catering Chef. During his ti