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Terrell Wilson

Roselle, NJ, United States

Owner/ Executive Chef at Prohibition at the Rathskeller

Summary

A little background on me I have worked in a kitchen most of my life since the age of fourteen. After high school I worked as baking manager/ corporate trainer for a company called COSI. I left Cosi to go to Johnson & Wales University. While in school I worked for Waterplace Restaurant where I became a sous chef after less then a year. And also worked as a Chef Instructor Asst at the university teaching underclassmen as well as grading student with below average GPA. I graduated from Johnson & Wales University with a Bachelors of Science Degree in Culinary Arts and Concentrations in International Cuisine, Leadership Studies, and Psychology and Philosophy. Right after College In was offer a job with the Walt Disney Company at one of there flag ship resort to be in there management in developing program (Acting Sous Chef) After one Month I was removed from the program and giving the title Executive Sous Chef. After a year and a few months I moved back up north due to family problem. And accepted a job working in Rhode Island as a concept Executive Chef for Marra Restaurant locations where I have become the company fixer. Taking restaurants in the red and turning them around to make money. With food cost, labor, sales, etc... Over the past few year I have been on local new doing cooking demo's (eight appearances so far this year) and featured in local papers. After a year they offered me a position as a general manager, I declined and moved back home to New Jersey. I am Currently the Executive Chef of the Embassy Suites Newark Airport. Food is my Heart and Soul I'm Just looking to share my love and passion though my food. I look forward to hearing from you soon. Thank You

Location

Roselle, NJ, United States