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Our Purpose
To stimulate your imagination. Chef Gargone has traveled the USA and has been employed by many fine
dining establishments from Restaurants to Casinos, Country Clubs to Resorts. In his quest and passion for knowledge John devoted
many years to the food service industry and has mastered every cooking station. Chef John developed his style to create art
from food that was labor efficient and could be utilized daily. Best of all, anybody can learn his basic methods to garnish
foods.
Please feel free to browse and save any photos for your reference. It is strictly forbidden to use any information here for
commercial gain purposes without the written consent of John Gargone.
Chef John Says; Food is a fantastic medium to express yourself and to show the people in your life how much you care. Food
has all the colors of a painter pallet and with all the different shapes, textures and flavors your edible art can stimulate
all of the senses such as taste, touch, smell, site and even sound like the sounds of cooking or the family gathering. Your
food if well prepared can bring a sense of fulfillment, peace from within and even heal the body. Almost every natural ingredient
has a medicinal value if the food is prepared correctly.
Food also stimulates emotions. Great food that reminds of someone close may even make you cry. Great food flavors stay in
our memory forever. Bad food can make you angry, Whimsically prepared, food can make you laugh. Artistically presented will
leave you in awe!
Whoever prepares food needs to realize it is an honor and a privilege to cook for anyone.
The reality is that every time you prepare food for another person they are trusting you with essentially there LIFE! It is
up to the cook to insure a safe, nutritious and tasty meal.
Food should not be prepared merely to please the cook or chef by utilizing ingredients that are exciting to handle or to create
a flair in the menu description. The only criteria should be as follows. Top of the list must be "the CONSUMER" Get to know
your guests to best determine how to please their tastes. All Chefs need to get out in the dining room on a daily basis to
talk with your guests
2nd Food and labor cost. 3rd Cooks abilities. 4th Kitchen size and equipment. I put last on my list "Trendy products" Trends
come and go but the classics are proven winners
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