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4361
Baychester Avenue
Bronx, NY 10466
Tel: 718-994-0997
Fax:
718-994-4468 |
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MEET
THE EXECUTIVE CHEF:
In
one of those inspired decisions that revive and renew life, Johnnie Hudson
turned her back on almost 30 years in the financial services industry and took
a leap into the unknown. From travel manager, the final position in a varied
collection, this banker with dining stars in her eyes exchanged her traveling
shoes in 1998 for a chef hat and apron.
The rest is on the record as
history. But, it must be said, a wow!-look-at-that kind of history, where
daunting culinary peaks are climbed in record time and kudos typically
representing a lifetime of effort came to her in a couple of years.
The
names of Johnnie Hudson's schools and teachers/mentors are the stuff of popular
legend. She entered and graduated from New York Restaurant School, then set out
for higher altitudes. Driven by her trade-mark dissatisfaction with anything
less than unchallenged excellence, she went all the way, for the gold. The
traveler in her took over. She set her sights on additional culinary studies.
Her route map included: |
- The New School and Peter Krumps, New
York...
- Le Cordon bleu, London...
- The Ritz Escoffier, Paris.
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| The
people Johnnie Hudson worked with and, as she stresses, learned and learned and
again learned from are insiders in the specialized world of food preparation
and commercial dining: |
- Bobby Flay, Food Network Channel and
Chef/Owner of Mesa Grill, author of Boy Meets Grill...
- Leisa Montenegro, Pastry Chef/Owner of
Cakeability...
- Larry Forgion, Chef/Owner of An American
Place...
- Lynn Kurtner, Chef/Author of Bountiful
Bread.
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In
her current role as owner and director of Quality Catering, Johnnie Hudson
charges herself to live by the code that has guided her ambition from its
earliest days. In her own words:
I pledge myself, my professional
skills, and my experience to implement my company's commitment to excellence. I
consider Quality Catering to be another name for me, and I will accept nothing
less than excellence in any product or service that speaks my
name.
Quality is achieved first and most importantly in the details of
one's activity. I observed the truth of this rule in practice throughout the
more than 30 years of my several professional careers: it guides me today. At
Quality Catering we concentrate optimal, vigilant attention on every moment and
detail of our work. No aspect of an assignment, however slight, is ignored or
overlooked. Whether the task is small and elementary or large and complex makes
no difference. I spare no effort to position Quality Catering in a framework of
quality and excellence. You will receive only our best from us.
Put
simply, here is my objective: Every guest at a Quality Catering event will
think that the meal was individually designed and crafted with them in
mind. |
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