“Busy or slow I’m always happy”
We talk to chefs for their orders, or see them in the mornings as they’re opening the kitchen, but we rarely get to hear their personal stories. Sandra Palomo is the Executive Chef of Yardbird Southern Table and Bar in Las Vegas, and she shared her chef story with us.
Why did you decide to become a chef?
“In my family we were always in the kitchen, so it only felt natural to follow that path.”
What is your favorite dish to eat or prepare at Yardbird Southern Table and Bar?
“BLT (fried green tomatoes). Really complex and it’s a staple item. Classic with a twist.”
What do you like to do when you are away from the kitchen?
“Baseball fan, I’m a die hard Dodgers fan. But nothing is better than spending time with the family.”
When are you happiest at work?
“Busy or slow I’m always happy. When you have a great staff like we do here you should never be unhappy at work.”
Why do you choose to buy your produce from FreshPoint?
“My sales rep always keeps me informed on current market trans and quality concerns. they are very quick to my needs.”
Thank you Sandra—we love hearing about the chef story of our chef partners, and why they love to do what they do. Everyone has a story. Send us yours.
Image and content contributed by Guy Droz-Dror, one of FreshPoint Southern California’s Produce Specialists, and Sandra Palomo. You can also find out about Yardbird Southern Table and Bar at: runchickenrun.com/las-vegas or get social with them on Facebook, Twitter, or Instagram.
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