food and beverage underground

Chef Sockrider Brings You New Orleans
Food and Beverage Scene

Chef Sockrider has over 30 years of experience in the business. The former Top Chef at Muriel’s Jackson Square has had an impressive career; he began his career mentoring under a chef formally trained, and master in his own right, in the art of Haute Cuisine. Upon discovering his passion for the culinary arts at such an early age, Chef Sockrider began perfecting his technique toward this type of culinary philosophy. He decided to be taught by other culinary masters that revered the same philosophy. While following this path he also was trained in the arts of Nouvelle Cuisine and Regional American and Creole Cuisine.

Chef Sockrider, New Orleans, Chicago Chef, New Orleans restaurants

Before accepting the appointment at Muriel’s, he was the Executive Chef for the second largest hotel in Orange County, California overseeing some 4,400 meals per day out of a Haute French restaurant, Japanese restaurant, and 24 hour café as well as banquet and room service facilities.

Featured on televisions Great Chef Series, Travel Café and Extra, and in numerous publications including The Times Picayune, Louisiana Cookin, New Orleans Magazine, Bon Appetit Magazine, The Los Angeles Times, The San Diego Union Tribune, Gayot’s Los Angeles Restaurants (3rd Edition), Zagat Survey, and Chaine de Rotisseurs Gastronome.

Now Chef has launched Celebrity Chef Consulting which does restaurant consulting and private in-home instruction for customized sessions tailored to individual specifications. It is also our pleasure to have him as your Food and Beverage Underground New Orleans Insider.

You may contact Chef Sockrider here or he can also be reached at (504) 344-0642 or by e-mail at gsockrider@ehotelier.com

Chef Sockrider's Insider Submissions

This section is for Chef Sockrider's submission's

[ ? ]

Upload 1-4 Pictures or Graphics (optional)[ ? ]

 

Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

 submission guidelines.


(You can preview and edit on the next page)

What Other Visitors Have Said

Click below to see contributions from other visitors to this page...

Confrerie de la Chaîne des Rôtisseurs  Not rated yet
Today, the society has members in more than 70 countries around the world. In the U.S., there are nearly 150 bailliages (English "bailiwick") headed by …

Former Pastry Cook Not rated yet
Chef Guy is truely a gifted chef. Anyone who has him for consultation of business, demo or training purposes will learn a great deal from this very well …

Christmas In New Orleans (Reveillon) Not rated yet
Derived from the French word for awakening, reveillon originally Derived from the French word for awakening, reveillon originally was a meal served after …

Click here to write your own.


Chef Sockrider's Articles

food and beverage underground Christmas In New Orleans

food and beverage underground Confrerie de la Chaîne des Rôtisseurs


food and beverage undergroundfood and beverage undergroundfood and beverage underground


XML RSS
What is this?
Add to My Yahoo!
Add to My MSN
Add to Google

ADD TO YOUR SOCIAL BOOKMARKS: add to BlinkBlink add to Del.icio.usDel.icio.us add to DiggDigg
add to FurlFurl add to GoogleGoogle add to SimpySimpy add to SpurlSpurl Bookmark at TechnoratiTechnorati add to YahooY! MyWeb


Copyright © 2007 - 2016 foodandbeverageunderground.com. All Rights Reserved.