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Only the Best at the Show this October We’re cooking up hot new ways to fire up your business! The best way to do this is by checking out the Chef’s Theater at the Show this October. Acclaimed chefs will WOW you with their expertise in the art of preparing fresh, tantalizing dishes with a BANG! Come see these chefs at work, both Tuesday and Wednesday, and then give it a try at your restaurant!
Chef Angus Campbell
Tuesday, October 14, 12:00 NOON & 2:00 p.m.
European trained and seasoned by the colors, flavor, and heat of the Caribbean, Angus Campbell brings his dynamic culinary expertise to the Michigan Restaurant & Lodging Show.
Born and educated in Scotland, Angus draws from his experience as Executive Chef in hotels throughout Scotland and his experiences as the Department Chair at the Bahamas Hotel Training College. He has had the honor of cooking for the Royal Family and is certified City and Guilds Master Chef.
This popular chef presenter has traveled extensively leading International Culinary Tours, coaching food competition teams and currently serves as Chef-Instructor on the nationally renowned staff of the Hospitality Education Department at Grand Rapids Community College.
Chef Tim Coonan
Wednesday, October 15, 12:00 NOON
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Tim Coonan, having very recently taken over management of the Hathaway House and Stable in Blissfield, come to their new venture with extensive experience in the restaurant business.
For Tim, a bicycle tour of Provençe, France turned into a two year experience of working in Provençal restaurants, including the Michelin two-star Chez Messonier, L’Ermitage. Back in the States, he graduated at the top of his class from Johnson & Wales University, winning a nine month internship at the Rainbow Room in New York. Returning to the Midwest, he became Sous Chef at Gordon in Chicago, and then Chef de Cuisine at Spiaggia, the lakefront’s finest Italian restaurant. In 1999, Tim became partner and Executive Chef at P. F. Chang’s China Bistro in Chicago. |
Chef Ted Teeter
Wednesday, October 15, 2:00 P.M.
Chef Teeter is currently Executive Chef and Culinary Partner of P.F. Chang’s China Bistro. His travels started from the young age of twelve, working for his parent’s restaurant, “The Landmark.” His ambitions to become a chef at this age shined through his high school years.
During his high school years he was able to work at Chuck Maynes in Troy (now Shields Pizza). During his first year of culinary school at Oakland Community College’s Orchard Ridge Campus, he moved his career onto Western Golf and Country Club in Redford, Michigan. He then apprenticed under Stephen Romanik at Standard Club North before moving on to open Romaniks of West Bloomfield. He now calls P.F. Chang’s China Bistro in Troy his home.
To see how it’s done at P.F. Chang’s, come watch, taste, and learn how their signature appetizer, Chang’s Chicken in Soothing Lettuce Wraps is done. Because the recipe is under lock and key, this is one demo you won’t want to miss!
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