About me
i have been in some of the most excellent culinary arts programs,have about 30 years of experience in many major and minor venues of this wonderful world of food service from 1 star to five diamond all phases but prefer the back of the house,hot cold, a master at plate up known to create or follow elvis,follow b.e.o.clean as you go,100% score on health department test 3 times, once in birmingham,denver,and glamourous las vegas,did my ice carving,in vegas,basic,and intermediette south carolina,advanced, birmingham.denver and lasvegas ,excellent on a carving station ,once ran to pat bowlen's suite in invesco field@mile high iworked for epicurean then bka chefs boot camp ,had the keys to coors field as a pantry chef and lead of all food related concessions ,i kissed the stanlely cup before it got dropped here recently have cooked for the likes of rev.jesse jackson,frankie beverly and maze congress woman maxine waters and a list to numerous to mention but including the w.b.c, peeps and fighters,pages to the white house,football stars like john elway he gave me 2 autographs at 1 time at the national western stock show,14,600 seated epicurean ,chef pj on a mission from todd again good times man ,levy's ,brown palace a legend and superstar at ameristar casino,blackhawk down with the competition culinarary team,waypost deli, team dining room cook most loved to this day , put that on my life and the reputation of this culinary art we all love so much bottom line my mom died my dad went broke had to close or sell all of the restaurants now i need a job i ll start where ever chefs i just need a shot a chance to really show all i have to offer your establishment ,worked on the international concourse @d.i.a.,security screened and passed,had a badge,baseball,who are we m.r.c. had dinger giving me five in the press club kicking it by the clock tower from the airports ,museums casinos private industy hospitals schoolsfederal reserve denver,las vegas all sherriff cards pj can cook simple as that go c.u. know yall miss my peach cobbler buffs v.i.p.s.have excellent resume new e mail cant get in my yahoo do the hot mail like my style remember keep if fresh and sexy love to talk to a member of the fraternal order of executive chefs,wht's up all my teachers chefs tom rosenburg/ clayton sherrod/todd logan, and sean/ matt swack/ ,will bobo / chris ipanis/vinni/sarge/and many others including my grandma's and etc.
Cooking Influences
i have been influenced by many great culinarians some you know as well as some you won't but yet and still their individual styles have and do influence me to this day such as my nanny the late ms alice roberson born on a cotton plantation in the heart of dixie one of the first free born negro's even though her parents were slaves themselves recently freed in the late 1800's ,we don't really know how old nanny was but she kept and cared for me from the time i was 6 months old till iwas 16 while my grandmother the late ms carenia brown worked 2 and 3 jobs to support us
United States Chef
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November 14, 2011I would love to hear from you and experience some of your cuisines here in Birmingham Alabama. Please get in contact with me. We need you!
September 7, 2011Glad you joined Ponjenell. I hope you enjoy the recipes here and I look forward to trying some of your favorites!
