Chef Paul's Blog

/ barbacoa

When Your Food Is The Star

If you are anything like me when putting together a dish, you have a pretty keen idea as to how it looks on the plate. We're always told that the customer eats with their eyes first, so presentation is at the forefront when pulling flavors together. We want to see colors dancing across the canvas that is our plate. We want our message to draw in the customer. I love to look at other peoples plates when they come out of the kitchen while I'm perusing my menu. Seeing the plate of a menu item I was considering can make my decision easy, one way or the other.

Chef Paul, a Certified Research Chef, is a 2002 graduate of Yorktowne Business Institute School of Culinary Arts in York, Pennsylvania. There he was class valedictorian and received the Chef Michael Hostetter Memorial Award for Culinary Excellence. He is a member of the Research Chefs Association and the Refrigerated Foods Association and has over 15 years of experience.

Working in restaurants since the age of 16, Paul has spent most of his life working with food; a love he developed in family style restaurants, honed in school, and practiced in fine dining establishments. Never one to be defining himself with a particular cuisine, Paul explores the world's palate with excitement. "The world is full of people who have made incredible foods with what is in their backyard and we now have access to all those wonderful flavors and combinations," he says. That love and excitement for flavor he now brings to Furmano Foods.

Close Button
Close Button
Close Button


View Recipe
Close Button


Close Button


View Recipe
Close Button