Roundup: A Gourmet Career

Jan 3, 2013
  |  by Strayer Univers...

When a friend asked chef Shawn Bucher (BBA ’10) to teach him how to cook Bucher first visited a local bookstore to find a book that could guide them. “I found advanced books for professional chefs and collections of recipes, but nothing in between,” Bucher says. “I wanted something that provided recipes, along with instructions on technique.” 
 
Bucher relied on his 15  years of experience as a  professional chef to write “The First Timers Cookbook.” His second publication, “The First Timers Bakebook,” was released in 2012.
 
He has experience across the food service industry, cooking for the EnergySolutions Arena (home to the NBA’s Utah Jazz and a performance venue), grocery stores, schools, hotels and restaurant chains, where he developed recipes as a corporate chef.
 
Currently serving as a consultant for kitchen equipment manufacturers, Bucher travels to restaurants that have  purchased the equipment  to train employees on using it. “The great part about  consulting is that it opens doors to other work and gives me the opportunity to learn new skills,” he says.
 
Photo: Kyle George

 

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