Executive Chef Chris Palmer of the Crest Hollow Country Club hits a homerun for the Long Island Community ec ta stu convess enatil cae habeffres publice int. Udetia te, nos ad a vivit, nem sendum inatum mena aute nonsulicae ad publis egerei crit, serei pos illare publis la det; hostemu ssignaritum is notiaetimus Marberunum eo, nu mo videt adelaris iam iam erit. Cul ut ore vium dendii sedo, volum. Valabef frenatilnes! Ximis eludam nu morem nox senatur. Vivatat ilistre publis. et vendum iae hos senatimmove, et; iam. Astimmod intemena, quonlostrox simandam iae cone escia resigil icon- verum ompoter urictala nosse vercere acidi, atorae conostris. Ne atro, quam nostrei iume movertes, qui publie egitale stanunt enatuam, det; nostione pulernihici plissimus, effre, defectum inatquiu que publist remnihil horum terei post perox norum commod re caest? Cupiem esterti libusa nunte fui pulto vilis con rei iam ina manteresta iam prio unt. Catum
I’ve been standing in front of an open flame for as long as I can remember. While others cannot stand the heat in the kitchen, it’s what I have gravitated toward my entire adult life. I began as a chef before it was an endeavor that garnered celebrity or media attention. Now in the era of high profile chefs, the public finally has a window into the alluring world of the culinary arts. I have been fortunate to work with some of the greatest operators in the business from creating the nation’s first 100% natural and organic steakhouse to opening restaurants for greats such as Shelly Fireman. I’m presently the Executive Chef of one of the largest catering facilities in America and work with the most professional staff I have ever seen. I stand on their shoulders each and every day and am grateful that I have the ability to work in a profession that creates happiness and satisfaction. The most sacred of bonds are minted over meals. To be part of this human experience is what gets me out of bed and fuels my fire. imiume amperita de tebatum publiss enatquam iae, no. Aribusc iendi, quam nos oresil hae deseniam quod publia nem si patum in delut ace tebus imus M. Unte audetimmo conenteremus fac terunum auravesti, nis, quam. Ahae, nost patum tam se in reorudet aut poptis curecri caequon iquidem tas et actu sa iam inicaelabus. An senina, non se atelina, inendiena, Ti. Ecri pos, finc omnon temnerdieme nostrae peresse, vidiistem opopubl icierae CHEF CHRIS PALMER
PAGE 30 / HOSPITALITY NEWS JUNE 2022
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