Bond, Chef Bond

Doug Bond: 3i73qrf7af5ft; Share

About Me

: Male
North Richland Hills, TX
United States; Member # 1,450; 11 Referrals; Joined Jan 25; Seen 1 day ago

Awards

17,829 Points

Contributions

Discussions (19)
Photos (2)

Doug Bond's Friends

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Doug Bond's Groups

Chef to Chef (64 members)
Cutting Edge (8 members)

CIA Alumni (31 members)
Central Texas Culinarians (7 members)

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Doug Bond's discussions

Help with eco-friendly products

If the restaurant you are working with is switching from foam to anything else, then the price will be significantly more expensive. However, you can potentially reduce the cost by sourcing wisely.... more

Tagged: products, eco-friendly, disposable

Added a post Jun 12

Revelations about Training from a Toddler
1 Reply

I have had the luxury of late to spend some very valuable time with my young son. He is a very active, inquisitive toddler and the miraculous joy of our lives. While spending time with him the oth... more

Tagged: change, learning, training

Started this discussion. Last reply by Adam R. Cox Jun 12.

vegan cheese distributors

Kim, Try Galaxy Foods. They have a website with contacts for Food Service. I have not personally tried their products, but a colleague of mine is their CEO. I hope this helps. Doug

Added a post Jun 9

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Latest Activity

Doug Bond commented on the blog post What can FohBoh do better? Jul 1

Doug Bond's profile changed Jul 1

Doug Bond commented on the photo A Caribou Patio....nice! Jul 1

Doug Bond commented on the blog post The magic of food Jun 27

Sarah left a comment for Doug Bond Jun 18

Trish left a comment for Doug Bond Jun 18

Tracy McMahon left a comment for Doug Bond Jun 9

Doug Bond replied to the discussion vegan cheese distributors Jun 9

Profile

Title/Position: Professional Chef

Company: Looking for my next gig

Restaurant Occupation: Chef

Restaurant Size: Chain >= 100 Units

Price: N/A

Website Address: www.linkedin.com/in/doug...

Interests: Networking, Finding a Job

Seeking: Business Contacts, Jobs, Career Advancement

Biography: Passionate Professional Chef with a solid culinary education, strong experience based culinary knowledge, and a love of quality food and beverage. Data and fact driven, results oriented culinary leader with a talent for solving problems. Specific areas of experience include:
-- Food & Beverage Innovation
-- Restaurant Operations
-- Retail Food Development
-- USDA Food Manufacturing
-- Food Packaging Design
-- Kitchen Small Wares Design
-- Kitchen Equipment Design
-- Kitchen Layout Optimization
-- Process Improvement
-- P&L Responsibility
-- ServSafe Certified
-- F&B Systems/IT Analysis
-- Culinary Training & Development
-- Methods-Time Measurement Labor Analysis
-- Multi-Sector Knowledge including Fine Dining, Hotels, Contract Catering, Food Manufacturing, Quick Service, and Casual Dining

Doug Bond's Photos

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Comment Wall (26 comments)

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At 10:47am on June 18th, 2008, Sarah said…: Hi Doug,
On behalf of the FohBoh team Id like to thank you for your continued particpation on the site, specifically your contribution to the discussion post on How You Use FohBoh.... this key information is vital to the growth of this site! 1,000 points have been added to your profile!

At 7:09am on June 18th, 2008, Trish said…: Hi Doug,
I am sorry I haven't checked my messages in a while, Yes I have opportunities in the Texas Region.
Please send me a copy of your resume to Trishrdd@aol.com and feel free to call me at 678-714-1750 after you send me your resume so we can talk.
I look forward to speaking with you.
Have a great day,
Trish Garapola
National Recruiter
RDD Resource Group

At 1:21pm on June 12th, 2008, Tracy McMahon said…: Absolutely! The email is well thought out and beautifully written. You should definitely share.

At 12:00pm on June 12th, 2008, Tracy McMahon said…: Thanks again Doug for the email and the very informative conversation. You gave me great ideas and lots of inspiration. I'll keep in touch.

At 9:03am on June 9th, 2008, Tracy McMahon said…: Hi Doug. Thanks for the response to the eco-friendly discussion. Specifically, I'm looking for a 3 comp to-go container for a restaurant that is about to increase take out sales. They also have a thriving catering business. The local opinion is that it is cost-prohibitive to 'go green' so I'm hoping to disprove that opinion by finding more options. Any direction would be appreciated. tracy@tmmandco.com Thanks!

At 5:00pm on June 7th, 2008, dominique faury said…: is it funny or what?
love sushi
good day

At 11:30pm on June 6th, 2008, Peter B. Snyderman said…: HI DOUG, THIS IS A COPY OF A REPLY I POSTED TO A DISCUSSION:

hi doug,

i am really curious about what you wrote. i have a relatively small place, 3-5 servers, 2 bartenders, 2 backwaiters, one host - 24 dining tables, 25 cocktail & bar seats ...

how would you apply the MTM to scheduling servers and bartenders?

if this is too big a question to answer, i understand.

thanks, peter

At 2:38pm on June 5th, 2008, The Tortilla Guy said…: Hey Doug you can reach me at

steve@thetortillaguy.com

At 2:33pm on June 3rd, 2008, Michael L. Atkinson said…: Hi Doug,

I will try to find the shot of the members from the booth. And, send me your email address and I will send you the logo.

Cheers!

At 11:27am on May 27th, 2008, Kristen Siqueiros said…: Hey Doug! Thank you so much for that great information you've posted on my latest discussion. I am going to print it out and take it to work and share it, if you don't mind. Really some great tools!! This is why I just LOVE FohBoh, where else can we express ourselves for this industry. I am sure there are other places but my heart belongs here :o) Thank you again!!