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My name is Kevin McDermott and I am from Stewartsville, New Jersey located in the Lehigh Valley. The Lehigh Valley is situated in Northampton and Lehigh counties in Pennsylvania as well as part of Warren County New Jersey. Being from the Lehigh Valley my food background was immersed in Pennsylvania Dutch food such as Perrogies as well as other German foods. German style breweries also frequent the area as well. Since I am also from Jersey you get the whole New Jersey diner background going as well. I can honestly say there is about 5 diners within 15 minutes of me open 24 hours.
Now why I decided to go into the culinary field is a long story but lets make it short. I have been interested In cooking since I was being lifted up on to the counter to help my Mother cook when I was three. After a brief spell of wanting to go into electronics what really brought me back to cooking was honestly the Boy Scouts. Since my troop camped a lot we had to eat a lot. Once people learned that I could cook, and supposedly very well back then, I was always being made to make something a little more complex. I don’t know how many cooking competitions we had or participated in but I do know I won every single one of them with one including an entire 20 troops at a summer camp. Our goal was to make the best beef stew, and I made Roasted Venison with other “stew” components and ended up winning. This is what brought me to Johnson and Wales and I’ll always be happy in the thought it brought me to where
I am pursuing a Food Service Management degree with a focus in Sommelier after my Culinary degree.I am now. I still work there till this day on my off days with tips in the 100-200 dollar range on weekends being very worth it beyond pay. nice restaurants following down the Delaware River for three counties. This was a very labor intensive job since filling our 83 seat restaurant three times in a Saturday was common. style of food. This is the perfect location. Regardless whatever it is I would still love it. There I learned how to cook meat basically. After all of that one day I would like to own a food truck so I can move around the country instead of being locked down to one restaurant in one location. I was also the only non-Brazilian in my position which can be confusing when your boss is yelling at you and your colleagues in Portuguese with your limited knowledge of the language. . and caliber restaurant with connections to other high end. My boss Edson is very particular to detail and taught every Guacho. This Winter I have an internship with the Frenchtown Inn in Frenchtown New Jersey under Johnson and Wales Alumni Chef Andrew Tomko. PA. I learned a lot in my job as a Guacho at a Rio’s Brazilian Steakhouse in Nazareth. What I would serve from this food truck I am still not sure. Brazilian Barbeque is where I started and the concept could work. Well that and my parents immersing me into the high end culinary world travelling around the country eating at some very nice restaurants. I would love to get a job as a sous chef on a vineyards restaurant or at least somewhere out in the Rocky Mountains. My job was not only to cook 15 different types of meat in our Churasqueria but to bring it to peoples tables and carve it for them there.