FOODIES WEST.COM         
EXECUTIVE CHEF DAVID MORRIS
FAIRMONT SCOTTSDALE PRINCESS
           Eventually, over time, there is an awful lot of—Gosh, I sure could have
handled that better—memories and experiences. You learn from
them and do better. This industry will teach you that, or it will chew
December 2016 Issue | Vol. 4, No. 22                                      you up and send you in a different way of life.

















 








 
 
 
 


Don't miss what's new at
FOODIES WEST!


Sign up for a free subscription!

Sous Chef at Proof
FOUR SEASONS SCOTTSDALE
DELL MORRIS

Executive Chef
  ASHLAND HILL & MARGO'S
SANTA MONICA, CA

GREG DANIELS

Owner/Master Cicerone
  THE BRUERY & BRUERY TERREUX
ANAHEIM, CA

PATRICK RUE

DRAMBUIE
  with VANCE HENDERSON
A Living Liquid Legend


David Morris shares how his first job in culinary school make a lifetime impression about customer service. See what he said on our —


Facebook Page!

       
Autumn Cheese Pairings:
3rd in a triptych

     
ASHLAND HILL
  SANTA MONICA, CALIFORNIA
Not just another gin joint

     
HOT SAUCE NATION
A look the food industry's current hot product

      
GIN’S ANATOMY
GENIÈVRE, JENEVER, JUNIPER
What makes gin tick.


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            


            


             

           
 
           
 
              
               Like Us!
David Morris | Executive Chef | Fairmont Scottsdale Princess Resort | Scottsdale, Arizona When David Morris started working at the Mandalay Bay Resort in Las Vegas in 2006, its big convention center had three floors of scaffolding. The eve before a plate-up for 6,000, Morris, then the property’s garde manger chef, went up to the third-floor scaffolding to take a cigarette break. He had nothing prepared for the event, and he mulled over his options. Three months earlier, Morris “got a call” from a friend who suggested he apply for the chef position at a new restaurant opening at the Mandalay. Morris knew the property’s executive chef, Sean DeCicco, from their days at Caesar’s Palace tin the mid-90s. “So I’m sitting in Sean’s office,” Morris recalled the moment, “and they’re going to give me the café. Whatever I want to do. And Shaun says, You know, it’s kind of a dead-end job. Well, what do you mean by that? It doesn’t pay much money. What job do you have that pays the most? Well, I have the garde manger chef job.” Morris taught garde manger at Phoenix Art Institute after the 9/11 attacks when culinary jobs became slim to none. After spending a few months tooling around on his Harley Davidson, Morris “got a call” to teach at the Art Institute. They offered him a job teaching garde manger under Master Chef Walter Leible, a two-time culinary gold medal Olympian. “I didn’t know, at the time,” Morris said, “what a certified master chef was. I really wasn’t aware of the American Culinary Federation certifications. Any of that. It wasn’t relevant.”