- Live Classroom Classes
- Minnesota Initial Online Class
- Minnesota Refresher Live Webinar
- WI Small Operator
- Food Handlers
- Food Allergen Awareness Certification
- Certified Food Safety Manager (CFSM) Courses
- Hotel & Restaurant OSHA Safety
- Online Classes & eLearning
- Continuing Education
- Professional Development
Food Manager Training
Keynote & Training Topics
Daniel Vercher E. Chef of Guckenheimer
27 Jul 2019 00:00:00 Marshie
My name is Marshie Morgan.
Let's get you introduced to everyone, shall we?
- Marshie: Name, title and any letters behind your name.
- Chef: Daniel Vercher E. Chef of Guckenheimer
- Marshie: Where are you from?
- Chef: Houston Texas
- Marshie: Where do you work or do you own your own business? Name of business.
- Chef: Guckenheimer technipfmc corporate dining
- Marshie: How long have you been a dedicated chef?
- Chef: 24 years
- Marshie: Who is your favorite chef, and what is it about their work that really strikes you?
- 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?
- 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?
- 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?
- 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?
- Chef: Relationship building with the people in the industry be nice to people.
- Marshie: What is your favorite thing to eat at home?
- 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?
- 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?
- Chef: When cutting always use a cutting glove.
- Marshie: Imagine a future where you no longer cook. What would you do?
- 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?
- 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…)
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.
- Eva Barrios E. Sous Chef of Austin Country Club
- Chef Paola Chamberlain, C.C. a Private Chef and E. Chef at Waco Ale Company in Waco, TX
- Lance S. Cook CEC, CCA, WCEC, CFBE,FMP, CFSM at Hammock Dunes Club in Palm Coast, Florida
- Geno Bahena Chef de Cuisine at Blue Dalia Restaurant and Tequila Bar
- Gareth Johns, MCGB, CAW, CGC, FEWMCS at WYNNSTAY Hotel in Wales
- Michael Lottermoser with W Dallas Victory Hotel & Residences
- Cross-Contact vs. Cross-Contamination by Marshie Morgan
- Chef Michele Brown, CEPC, EWMCS, Department Lead Instructor at Texas State Technical College
- Daniel Vercher E. Chef of Guckenheimer
- Why is Hepatitis A Vaccines Mandatory for Food Handlers in Parts of U.S.?