- 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
Michael Lottermoser with W Dallas Victory Hotel & Residences
2 Aug 2019 23:00:00 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: Michael Lottermoser (Dad )
Marshie: Where are you from?
Chef: I grew up in Syracuse NY and call Chicago my adopted hometown
Marshie: Where do you work or do you own your own business? Name of business.
Chef: I am the E. Chef at the W Dallas Victory Hotel & Residences
Marshie: How long have you been a dedicated chef?
Chef: My first Sous Chef position was in 1996 and first E. Chef position in 2002
Marshie: Who is your favorite chef, and what is it about their work that really strikes you?
Chef: Dennis Kolodziejski, He was the chef who hired me out of school and gave me a wealth of knowledge and ability to succeed he knew everything and could show you what excellence in food and beverage should be.
Marshie: How do you deal with the day in day out stress?
Chef: Music and Golf
Marshie: How do you balance your work life with your personal life?
Chef: In the early years there was no balance, it was all work, work, work. My wife and kids were not a priority and I learned that the hard way, now its more balanced with an emphasis on my two sons and wife and round it out with work.
Marshie: What is the biggest accomplishment up to this point in your career?
Chef: I loved making the transition of the Food and Beverage experience at the Doral Golf and Spa, the hardest place I have ever worked and the place I am so proud to be a part of.
- Marshie: What are three nuggets of wisdom you would share to new aspiring chefs?
Chef: Don’t come out of school thinking you are going to be a chef, put your time in and learn all you can from those around you. When your time comes you will be ready. Don’t call in sick and don’t ever be late.
Marshie: What is your favorite thing to eat at home?
Chef: anything off my Weber Grill!
Marshie: If you could change one thing about the industry, what would it be and why?
Chef: The elimination of drugs and alcohol abuse
Marshie: What is your number one safety tip?
Chef: F-*** pay attention to your surroundings
Marshie: Imagine a future where you no longer cook. What would you do?
Chef: Be retired and travel
Marshie: Do you have a Facebook page, social media outlet or website readers can visit for updates, events and special offers?
- Chef: https://www.instagram.com/wdallashotel/?hl=en
Marshie: What exciting news do you want to share with the readers about you or your establishment? (New location, menu, specials, events, etc…)
Chef: Currently working on some new menus for Cook hall and Catering
- 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
- Geno Bahena Chef de Cuisine at Blue Dalia Restaurant and Tequila Bar
- Lance S. Cook CEC, CCA, WCEC, CFBE,FMP, CFSM at Hammock Dunes Club in Palm Coast, Florida
- 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
- Daniel Vercher E. Chef of Guckenheimer
- Chef Michele Brown, CEPC, EWMCS, Department Lead Instructor at Texas State Technical College
- 3 Costs to Foodborne Illness by Marshie Morgan