Where else? 
I’m never going to wish anybody ill will. Ever. It’s too small of a world. Karma sucks.
December 2015 Issue / Volume 3; No. 22    And I don’t want any of it. I want good things to happen to people.

Unrecognized Guid format.



Janos Wilder shares the story behind Downtown Kitchen + Cocktails

Pastry Chef David Couch
Bakery Manager
Colorado State University

Michael Robb
Certified Sommelier

Leaf Organic Vodka
Water makes the difference

Chef Joshua Johnson shares the story on the recipe, Celebration of Beets, featured in his article on our

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Spruce up your food.

Santé - 2015
Sonoma, California

Pie Shy?
Ken Haedrich can help!

Michael Robb
on Arizona Wines
See who Joshua Johnson
is facilitating:

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5-Star 5-Diamond Executive Sous Chef Joshua Johnson, Sheraton Grand Phoenix, Arizona
Restaurant chefs often go kicking and screaming to banquets. So when Joshua Johnson, Arizona’s stars-and-diamonds hero, left KAI after eight years to learn banquets, a collective gasp resounded in the culinary community. What’s up with that? The short answer is, Change is good. “It really is,” Johnson said. “People are always asking me, Chef, why did you leave the stars and diamonds? I think a lot of people get it confused. Like I took a demotion in some sense.” In fact, Johnson just took another step up the brigade ladder. It just happens to be the b-word. “What I’m really trying to do is teach myself banquets,” Johnson said. “Once we get to where we’re at in our profession, you know, that’s where you’ve got to go. That’s the money side of it. That’s the real industry side of what we’re doing.” Now he gets to view the world from, as he described it, “up here.” And this brave new world has several working parts he must keep moving smoothly. As a chef de cuisine in a fine dining room, his 60 covers made a big night. Now, in the real world, they serve “this-many” people. “This is a big industry at the Sheraton Downtown,” Johnson said. “We just did 200 for lunch, and I’m still trying to wrap my head around things like that.” His former position became the fatal flaw in his resume. He decided to learn banquets so he wouldn’t get dinged again for not having that experience. He put into practice what he learned from former executive chef, Michael O’Dowd. “Michael taught me if you’re going to do something you go all out,” Johnson said. “You go big. You blow it up. Because people are going to critique and scrutinize everything you do. So don’t hold back. Give it your all. Go big. Make a show out of something.” The country boy, as Johnson called himself, went to the city to learn “a whole other beast.” An upward-spiral repeat of when he left his rural Wyoming to go to the big city of Portland for culinary school. Now he’s left Wild Horse Pass’s open space for the city of Phoenix. And he’s the student once again. “That’s my goal,” Johnson said. “I want to grow. The more knowledge I get to run a big industry, who knows? Maybe someday I’ll go back to the fine-dining world. Or maybe I’ll get my own hotel and create my own five-star/five-diamond within my own hotel. It’s just more possibilities.