Picture the scene . . . you’ve just gotten a marvelous job as a private chef on the yacht of a multi-millionaire – or even a billionaire. To make it even more of a dream life, your new boss has just told you that he and his family were going to explore the island, so you have the night off. You kick back, take several deep breaths, smelling the incredible tropical flowers, the scent of the ocean and – oh, wait!

At our upcoming culinary conference, we will be holding a session focusing on The Road Less Traveled: Inventive Ways Chefs Are Diversifying Their Careers. And, for this session, we knew we needed to have Chef Rich Rosendale on the panel. He is a master chef – one of the most experienced competitive chefs in the country – and he continually amazes us with how he diversifies his own career, and how he helps other chefs to do the same.

DOUBLE TAKE: The act of taking a second look at something or someone, usually with a marked physical reaction – surprise, rage, and so forth, often with eyes popping, face turning red, and (in animated works) smoke coming from the head. It is often used in cartoons. (Comedy: A Geographic and Historical Guide, Volume 2)

“Petite red ribbon sorrel,” says Farmer Lee Jones, “is without a doubt one of the sexiest products we grow. I love the amazing color contrast between the green leaves and their red veins, its distinguishable flavor and pleasant crunch – and how you can use this product in such a wide variety of dishes.”

Chef John Folse begins his Roots presentation by posing a question: how does a person in the culinary field start out? How would he or she go from dreaming about building a restaurant or adding catering services to actually creating and growing the business – and, even more importantly, the people in the business?