he
Executive chef Brian Pitts has an extensive history in the culinary industry reaching back to 1986, humbly beginning as a dishwasher and banquet waiter at the Saddle & Sirloin C.C. in Leawood, Kansas. Chef Brian would work through his teens and 20's throughout the Kansas City area at a variety of popular chain restaurants and bars learning the basics of cooking as a line cook and kitchen manager and he even waited tables for a few years at such restaurants as Bennigan's, Houston's, Rio Bravo and others. Chef Brian learned quickly the skills needed in the industry and of its shortcomings. Frustrated with poor middle management, and owners that lack real creative culinary skill, Brian enrolled himself into the Johnson County C.C. culinary/apprenticeship program in Overland Park, Kansas in Aprox. 1993-1995 A three year in classroom and full time employed apprenticeship program Brian would move through restaurants and country clubs in the KC metro area broadening his culinary skills.
Shared 1 year ago
5 views
Shared 1 year ago
10 views
Shared 1 year ago
10 views
Shared 1 year ago
6 views
Shared 1 year ago
6 views
Shared 1 year ago
5 views
Shared 1 year ago
23 views
Shared 1 year ago
19 views
Shared 1 year ago
2 views
Shared 1 year ago
18 views
Shared 1 year ago
34 views
