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Daniel Vercher E. Chef of Guckenheimer

27 Jul 2019 00:00:00 Marshie

Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions

My name is Marshie Morgan.

 

 

Let's get you introduced to everyone, shall we?

  • Marshie:  Name, title and any letters behind your name.
    1. Chef: Daniel Vercher E. Chef of Guckenheimer
  • Marshie:  Where are you from?
    1. Chef: Houston Texas
  • Marshie:  Where do you work or do you own your own business? Name of business.
    1. Chef: Guckenheimer technipfmc  corporate dining
  • Marshie:  How long have you been a dedicated chef?
    1. Chef: 24 years
  • Marshie:  Who is your favorite chef, and what is it about their work that really strikes you?
    1. Chef: Chef Chris Shepard   he is a humble great chef who takes care of Houston with his locally inspired restaurants.
  • Marshie:  How do you deal with the day in day out stress?
    1. Chef: for me it’s not stress I have always loved to cook for people. My parents were disabled and I cooked for them growing up and seeing there smiles when I presented the food has drove me to be the best and cook for people. It does not feel like work.
  • Marshie:  How do you balance your work life with your personal life?
    1. Chef: Balance by knowing when to shut it off for chefs it’s hard to shut it off that’s why there is a big epidemic of suicides in the chef world.

 

  • Marshie:  What is the biggest accomplishment up to this point in your career?
    1. Chef: Being on food network and overcoming poverty in my life by striving every day to be the best and to inspire people through food.
  • Marshie:  What are three nuggets of wisdom you would share to new aspiring chefs?
    1. Chef: Relationship building with the people in the industry be nice to people.
  • Marshie: What is your favorite thing to eat at home?
    1. Chef: I love to make snapper rendang with sticky sweet rice.
  • Marshie:  If you could change one thing about the industry, what would it be and why?
    1. Chef:   to inspire people to relax and not put so much pressure on chefs with the reviews and the food cost and the day to day operations I think all that combine causes chefs to jump the ledge .

People need to relax understand how hard this business is.

  • Marshie:  What is your number one safety tip?
    1. Chef: When cutting always use a cutting glove.
  • Marshie: Imagine a future where you no longer cook. What would you do?
    1. Chef: Hard to think about, I will never stop cooking it’s me it’s what I live for what I long for I work 4am to 8pm some days and it does not feel like work.
  • Marshie: Do you have a Facebook page, social media outlet or website readers can visit for updates, events and special offers?
    1. Chef: chefdanielvercher Instagram

 

  • Marshie: What exciting news do you want to share with the readers about you or your establishment? (New location, menu, specials, events, etc…)
    1. Chef:

We are a corporate café our client is technipfmc, and I love the culture here at this business the leadership here and the clients are amazing. I have a client who supports and mentors me, and I love it.

 

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