Andrew is the Head Chef at OSU Cowboy Dining LLC. His company provides the food and beverage services for the Suite Level operations at Boone Pickens Stadium as well as Training Table. His trademark and constant look of intensity can be seen as he does paperwork before cooking even begins.
Along with office paperwork, Andrew plans the entire day's cooking and prep schedule.
Operations at OSUCD are on such a scale that eggs come in crates, not cartons, with flats of 30.
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Though tonight's main protein/dish is teriyaki beef and broccoli, Andrew is preparing cornstarch breading for the alternative of barbecue chicken. Each meal must be approved by the athletic department to ensure proper nutritional value.
Andrew is an extremely involved chef. Though his job is mostly in the planning phase, it is unusual to see him outside of the kitchen during the cooking process.
Due to the nature of his work and his constantly striving mindset, Andrew has high personal and professional standards. The service teams (back-of-house and front-of-house) allowed product to reach critical levels during lunch service. Upset, Andrew is demanding improvement for the upcoming dinner meal and lecturing the team on the importance of communication.
Though the kitchen can be considered structured chaos, the dish room is a minefield. At the end of each business day Andrew inspects the dish-pit, directing where clean items go and ensuring that the facilities remain in immaculate condition.
A hallmark of Andrews leadership is his philosophy: he will not ask any employee to do a task that he wouldn't do himself. Here Andrew is "dishing" at the Tri-sink; a manual dish washing location. Here each item is scrubbed by hand and uses no mechanical techniques. Traditionally these sinks are used for over-sized items and items that need extra effort.
At the end of each game day operation, Andrew addresses all of the employees. At this point in the day Andrew has been at work for 12 or more hours, his employees have been there about eight. Though everyone is tired and there are no chairs, Andrew goes over the successes and issues of the day, making sure provide an honest evaluation of the overall performance. Though he may seem harsh at times and constantly maintains high standards, he is more critical of his performance than any of his staff.
Much of Andrew's passion is in his work. The scars on his arm are indicative of a professional chef. Though he has no children of his own, he is always strongly involved with and protective of his Cowboy Dining family. Outside of this group Andrew and his partner Kris share a love for their dogs. This tattoo is in remembrance of their Lab, Bacsi who passed last summer; both Andrew and Miss Kris have small items to remember him by.
This is Voros, Andrew's new Labrador. There is a marked difference in Andrew's face as he plays with his new puppy compared to work. Andrew and Kris picked up Voros less than 24 hrs before and are in the process of bonding with him.
An easy smile from Andrew as he relaxes.
Andrew is the Head Chef at OSU Cowboy Dining LLC. His company provides the food and beverage services for the Suite Level operations at Boone Pickens Stadium as well as Training Table. His trademark and constant look of intensity can be seen as he does paperwork before cooking even begins.
Along with office paperwork, Andrew plans the entire day's cooking and prep schedule.
Operations at OSUCD are on such a scale that eggs come in crates, not cartons, with flats of 30.4.jpg)
Though tonight's main protein/dish is teriyaki beef and broccoli, Andrew is preparing cornstarch breading for the alternative of barbecue chicken. Each meal must be approved by the athletic department to ensure proper nutritional value.
Andrew is an extremely involved chef. Though his job is mostly in the planning phase, it is unusual to see him outside of the kitchen during the cooking process.
Due to the nature of his work and his constantly striving mindset, Andrew has high personal and professional standards. The service teams (back-of-house and front-of-house) allowed product to reach critical levels during lunch service. Upset, Andrew is demanding improvement for the upcoming dinner meal and lecturing the team on the importance of communication.
Though the kitchen can be considered structured chaos, the dish room is a minefield. At the end of each business day Andrew inspects the dish-pit, directing where clean items go and ensuring that the facilities remain in immaculate condition.
A hallmark of Andrews leadership is his philosophy: he will not ask any employee to do a task that he wouldn't do himself. Here Andrew is "dishing" at the Tri-sink; a manual dish washing location. Here each item is scrubbed by hand and uses no mechanical techniques. Traditionally these sinks are used for over-sized items and items that need extra effort.
At the end of each game day operation, Andrew addresses all of the employees. At this point in the day Andrew has been at work for 12 or more hours, his employees have been there about eight. Though everyone is tired and there are no chairs, Andrew goes over the successes and issues of the day, making sure provide an honest evaluation of the overall performance. Though he may seem harsh at times and constantly maintains high standards, he is more critical of his performance than any of his staff.
Much of Andrew's passion is in his work. The scars on his arm are indicative of a professional chef. Though he has no children of his own, he is always strongly involved with and protective of his Cowboy Dining family. Outside of this group Andrew and his partner Kris share a love for their dogs. This tattoo is in remembrance of their Lab, Bacsi who passed last summer; both Andrew and Miss Kris have small items to remember him by.
This is Voros, Andrew's new Labrador. There is a marked difference in Andrew's face as he plays with his new puppy compared to work. Andrew and Kris picked up Voros less than 24 hrs before and are in the process of bonding with him.
An easy smile from Andrew as he relaxes.
A true and inspiring collection of pictures and words. A man who is willing to sacrifice him self to the betterment of his people. A man who will not take credit not due to him and will pass on thanks to those that deserve it. A true leader in the battlefield of food and beverage. He could spend a life time trying to make the little things perfect, and to him anything that could give him and his company of troops a leg up in the competition is just a small thing.
ReplyDeleteIt is an honor and a privilege to say that Andrew is my boss and friend, I would go into any challenge or competition that he would be the leader and I can honestly say that I would give it my all... But it would not match up to what he will give to succeed. A great man and a powerful leader.
Thank you and Amen Brother!
ReplyDeleteGreat job telling a behind the scenes story about a man who is dedicated to his work.
ReplyDelete