Behind the Line

Behind the Line: Palme d'Or at the Biltmore, Coral Gables

Page 5 of 6

Chef Ruiz says, "I think it's important to keep clean and to keep quiet. Focus. Discipline. There is a difference in Europe where if you go to cooking school, when you finish, you don't know everything, but you're ready to work, for the rest of your life. It's more serious. Here it's just a job. Just a way to make money.

I've been here (at the Palm d'Or) for ten years. One of my bigger concerns is staff, and maintaining the standard of excellence that we have here. I see them come in with a resumé this big and know nothing and I see them come in with nothing and learn everything.

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Jacob Katel
Contact: Jacob Katel