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Thomas Gosney
When I was a little boy, my grandmother, Helen Gosney, would come to visit. She would let me choose a recipe and make it for me. I would pull up a stool and she would give me a ball of dough to pla...vizualizați mai multeWhen I was a little boy, my grandmother, Helen Gosney, would come to visit. She would let me choose a recipe and make it for me. I would pull up a stool and she would give me a ball of dough to play with to keep me busy. As I rolled it out and played with it, sprinkled it with sugar and backed it. Watching it brown and anticipating to eat the treat, I was hooked for life!
The Kennett Square Inn was a small country Inn outside of Philadelphia, PA. This is where I started my professional career at the age of seventeen. Attending Johnson and Wales University, I began excelling at my culinary career. Upon graduating Summa Cum Laude, I was hired and eventually promoted to Chef Tournant for the Hyatt Regency Grand Cypress, an AAA Five Diamond resort hotel in Orlando, Florida. Working directly under the Executive Chef and learning more about nutrition by helping develop and train “Cuisine Naturelle”, Hyatt Corporation’s first alternative menu for the healthy conscious. Teaming up with Pam Smith, nutritionist and author, we began pioneering nutritional consulting for private high-end clients. This is where I became the basketball superstar Shaquille O’Neal’s private chef throughout his championship career for fifteen years. I was featured on multiple local news television shows and many nationwide appearances such as The Food Network, NBA Café with Bobby Flay, Hard Copy, a Reebok Commercial, The Life starring Shaquille O’Neal, and a reality show filmed in Miami, FL. Shaq teamed up with Joy Bauer, the Today Show nutritionist. The show was trying to help high school kids with nutritional problems. Beginning another era of my career I sharpened my high-tech nutritional talents by working for a high-end client with many food allergies for four more years. All the while, I acquired all of my notes and thoughts on my favorite recipes, both traditional and healthy, spending hundreds of hours in the kitchen perfecting them. I had many, many people always asking for help and advice on different problems they had with recipes. That when the light came on it’s not just the recipe, it’s the “method of procedure” most people are having difficulty with. So I began writing Method of Procedure: The Guide and Techniques for Excellent Cuisine. I hope this will help everyone have success in the kitchen.
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Method of Procedure: The Guide and Techniques for Excellent Cuisine