Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting Small plates are the chef’s creative playground. Most restaurants diners expect to see steaks, roast chicken, and grilled salmon entrées. These basics will quickly fill up the entrées Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting I’m 52 and have spent my entire career (save for a stint in the US Army for training to be a Reservist) in hospitality. My first job was Read More
