| As the Owner/Director of White Toque, INC. a foodservice consulting company, Chef Carlino is providing industry training and culinary coaching for some of the largest companies in the South Florida Market. “Culinary Diversity”, would describe the scope of his ongoing daily business activities. His current projects include Corporate Consultant / Research and Development Chef for Italian Rose Garlic Products, Inc. and Peterson Farms Inc. Grand Rapids Michigan. He has created products found across the U.S. distributed by Sam’s Club and Wal-Mart Store nationwide. Chef Carlino also conducts bi- monthly ServSafe Training and Certification Classes, at Cheney Brothers, inc. for the Food Service industry as well as staff training in proper food handling and Alcohol awareness. Chef Carlino’s foodservice experience as a restaurateur and educator includes over 30 years of working in Hospitality. He is a graduate of Sacred Heart University, Fairfield, Ct, with a Bachelor of Science in Business Management and Marketing. His passion for cooking brought him to Hyde Park, NY where he attended the Culinary Institute of America, graduating top of his class and earning the Ford Tea Co. Award for Academic Excellence. In 1989, Chef Carlino, joined forces in a restaurant partnership, Winslow’s, Restaurant in Westport, Ct. His enthusiasm for the business and determination led his company to opening two more successful restaurants, Ciao Café and Two Step’s Downtown Grille, still operating by his partners in Danbury, Ct. From 1995 to 2006, Chef Carlino pursued his goal to become a Culinary Instructor and for the past decade he has served as the Chairman of Culinary Education and Associate Dean, Florida Culinary Institute, West Palm Beach. During that time he had the opportunity to broaden his teaching experience in Nicaragua, as an educational consultant for a Hospitality Program developed by the University of Mobile. He has trained Yacht Captains in Tortola, BVI, and was selected to cook a US Congressional event, TasteAmerica, in Washington, D.C. hosted by House Speaker, Newt Gingrich. Chef Carlino has earned “Certified Executive Chef” and “Certified Culinary Educator” by the American Culinary Federation. He also certified as a “Foodservice Management Professional” by the National Restaurant Association. He has been awarded 1999 Chef of the Year, 1998 / 2004 Culinarian of the Year, by the American Culinary Federation, for his achievements in Palm Beach County, Florida. He serves on local Board of Directors for the National Restaurant Association and American Culinary Federation Chapters, as well as Educational Advisory Boards for local High School Culinary Programs. His voice is recognized on local radio in South Florida as a co-host of “Let’s Talk Food”, and is the contributing editor of a powerful book titled: “Healing Gourmet, Eat to Fight Cancer”. Chef Carlino credits his focus on success to a process of “Goal Setting and Implementation” that was reinforced by his parents during his early stages of his career. |
Introducing Chef John Carlino
Culinary Director, Cook's Inc.
Culinary Director, Cook's Inc.
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Cook’s Incorporated Proudly Welcomes
Executive Chef Robert Goodhue
Chef Robert Goodhue is a master of regional American cuisine and
offers over a decade of experience in fine dining including classic
French and Italian presentations. Chef Robert believes that good
cooking is about love for the ingredients, for the tools you use and
most importantly for the guests searching for a special experience.
“If that doesn’t translate to the plate, you’ve got nothing.”
Trained in French cooking techniques, Chef Goodhue began his
culinary career in some of the most prestigious kitchens in the
country. After graduating from the Baltimore Culinary Institute he
moved on to train in Four-star rated kitchens under Chef Michele
Richard of Citronelle in Washington, D.C. and Chef Christian
Delouvrier at Lespinasse in New York City.
Robert’s travels around the country led him to the Palm Beach area
where he worked at the Ritz Carlton’s prestigious Grill Room under
Chef Sean McDonald (formerly of Mirabelle in London). There he
received an exciting lesson in fine dining Italian cuisine where old
style French braising techniques met the art of handmade pasta.
Robert has extensive experience opening fine dining restaurants and
has worked as Executive Sous-Chef at Oceo Bistro in New York City,
the Ritz-Carlton Golf Club in Jupiter, Suite 160 in Palm Beach Gardens
and as Executive Chef of L’Opera World cuisine in downtown West
Palm Beach.
Most recently, Robert was the Executive Chef of Italian Rose, a
gourmet food company specializing in new product development for
retail outlets across the united states. He has also hosted a cooking
segment on “Bob Redferns Outdoor Magazine Show” which
demonstrated the different and exciting ways to utilize wild game for
the home cook.
Chef Goodhue currently resides in Palm Beach Gardens with his wife
Laura, son Evan and Rhodesian Ridgeback puppy, Emma.
Executive Chef Robert Goodhue
Chef Robert Goodhue is a master of regional American cuisine and
offers over a decade of experience in fine dining including classic
French and Italian presentations. Chef Robert believes that good
cooking is about love for the ingredients, for the tools you use and
most importantly for the guests searching for a special experience.
“If that doesn’t translate to the plate, you’ve got nothing.”
Trained in French cooking techniques, Chef Goodhue began his
culinary career in some of the most prestigious kitchens in the
country. After graduating from the Baltimore Culinary Institute he
moved on to train in Four-star rated kitchens under Chef Michele
Richard of Citronelle in Washington, D.C. and Chef Christian
Delouvrier at Lespinasse in New York City.
Robert’s travels around the country led him to the Palm Beach area
where he worked at the Ritz Carlton’s prestigious Grill Room under
Chef Sean McDonald (formerly of Mirabelle in London). There he
received an exciting lesson in fine dining Italian cuisine where old
style French braising techniques met the art of handmade pasta.
Robert has extensive experience opening fine dining restaurants and
has worked as Executive Sous-Chef at Oceo Bistro in New York City,
the Ritz-Carlton Golf Club in Jupiter, Suite 160 in Palm Beach Gardens
and as Executive Chef of L’Opera World cuisine in downtown West
Palm Beach.
Most recently, Robert was the Executive Chef of Italian Rose, a
gourmet food company specializing in new product development for
retail outlets across the united states. He has also hosted a cooking
segment on “Bob Redferns Outdoor Magazine Show” which
demonstrated the different and exciting ways to utilize wild game for
the home cook.
Chef Goodhue currently resides in Palm Beach Gardens with his wife
Laura, son Evan and Rhodesian Ridgeback puppy, Emma.
| Abacoa Town Center 1209 Main Street, Suite #101 *Located next to Costello's Pizza (561) 429-8020 |