Your account does not include highlighter on images.
Searches Highlighted on Image
National Sponsors
| April 30, 2015 News Letter Journal |  |
|
©
News Letter Journal. All rights reserved. Upgrade to access Premium Tools
PAGE 21 (21 of 46 available) PREVIOUS NEXT Jumbo Image Save To Scrapbook Set Notifiers PDF JPG
April 30, 2015 |
|
|
Website © 2025. All content copyrighted. Copyright Information Terms Of Use | Privacy Policy | Request Content Removal | About / FAQ | Get Acrobat Reader 
|
news@newslj.com April 30, 2015 -- B9
news letter journal
8.5x 11
One Side .50
Both Sides .95
8.5x 14
One Side .75
Both Sides $1.35
11 x 17
One Side $1.00
Both Sides $ I .80
from page B6
Submitted Photo
Kenzee Scheussler takes her knowledge from Liana Scrlbner
to the next level.
"We have a pretty basic bar
menu, but we also have a couple
of different things that you don't
see everywhere. Our lobster rolls
are probably one of our biggest
sellers. We actually buy between
50 to 100 pounds every single
day because we sell so much,"
Schuessler described.
In September of 2010,
Schuessler left Wyoming to
attend the Art Institute of Las
Vegas, where she intended to
earn a Bachelor's degree in
culinary arts. She said the culi-
nary art classes she took in high
school spurred her choice, but
she only ended up attending
school for a couple of years
before joining the workforce.
About a year after moving to
Las Vegas, she began working
at her first restaurant job, and it
was in the same place she works
now. She stayed at the P.U.B. for
two years, and worked her way
up the chef ladder, learning all
of the stations. Unfortunately,
she reached a point where she
couldn't be promoted anymore,
so she decided to venture to
other venues.
For close to a year and a half,
she worked at a couple of dif-
ferent restaurants-- along with
Gordon Ramsay's Steak, she
cooked at STK and Las Vegas
Steakhouse at the Cosmopolitan.
At STK she learned how to effi-
ciently and quickly place food
on a dinner plate and make
it look good. She was able to
accomplish that despite serving
an average of 900 plates in six
hours.
All of the experience kept
adding up, and it eventually led
to the opportunity she had been
looking for.
"The Sous-Chef (at Todd
English P.U.B.) called me, and
asked me if I wanted to come
in and try out for the Sous-Chef
position, and I have been there
for a year" Schuessler reported.
The steak houses she worked
at offered fine dining, and the
chef admitted that is where she
gained most of the knowledge
and experience that she now gets
to apply to the P.U.B where she
has experimented with some-
thing called beer dinners.
Last month, she enjoyed an
"awesome experience" by plan-
ning a beer dinner for Oskar
Blues Brewery.
"Oskar Blues Brewing
Company sold tickets to a bunch
of people and those people got
to come to the P.U.B. at night.
I had done a whole menu-- a
salad, an appetizer, an entree
and a dessert-- and I paired
it with one of their beers for
each course. I came out for each
course and would explain each
course, and they would drink
their beer and eat their meal and
I would go around and ask what
everybody thought of their meal
or the course that just came out,"
she recalled.
She believes that learning
experience was good for her
career, and may open the door to
more beer dinners in the future.
"I like doing that kind of
thing, and its cool the P.U.B.
let's me do that," Schuessler
observed.
She fondly recalls her days
cooking at the ProStart com-
petitions, and wishes she had
the knowledge then that she
does now because it would
have made the competitions a
lot easier.
That said, what she learned
from Scribner about food costs,
labor costs and how much it
takes to make one recipe--
along with the cost to the
restaurant-- helped when she
began in her management posi-
tion. Schuessler is grateful to!
Scribner for teaching her how
to manage people, because it
gave her the tools she needed
in her current job.
Now that she is in a manage-
ment position, dealing with a
number of different employees
is her primary task, and the foodl
part comes second, but it alll
still comes down to satisfyingl
the appetites and taste-buds ofl
the people who come throughl
the door.
"We still have to make theI
customer happy. That is myI
biggest thing, is the customer,"
professed Schuessler, who isl
also in charge of ordering all'.
of the food for the restaurant, i
which can be tense with the.
amount of customers they seel
in a year.
"We open early and we close'
late, so there are just constantly
people in there," explained
Schuessler, who begins work
each day at 7:00 a.m. and goes
until about 5:00 p.m.
5093 U.S. 16
Newcastle, WY 82701
(307) 746-2788