And let me get back to my true love creating great food, he said. Medure began creating great food when he was 14, when he started his own sausage-making business in the familys catering kitchen. http://www.blueridgefilmfest.com/aicamdentucker/2016/11/08/helpful-advice-on-fast-solutions-of-career/After school he would make sausage from scratch using a longtime family recipe and his father sold it the next day in the family shop. He kept that up through high school, where he was able to study culinary arts along with academics. After graduating, he enrolled in the Pennsylvania Institute of Culinary Arts in Pittsburgh, a two-year program that he said expanded his world and from which he graduated at the top of his class. That led to an internship at The Ritz-Carlton in Atlanta, where he said his eyes were really opened. There, he met a top chef in the company, whom he observed whenever he could. I would just watch him and I said, OK, this is what I want to do, he said. I wanted to be an executive chef. I wanted to touch the food every day. After a year, he was selected to go to The Ritz-Carlton, Amelia Island, where he helped open the hotel. For the first couple of months, he wore a hard hat in the kitchen during construction.
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