Pre-shift is an important part of daily restaurant operations that occurs before each service, led by chef de cuisine Bradley Herron and management. Among other things, it’s a time to have front of the house staff taste and learn about new menu additions, desserts, and beverages so they can pass along accurate information to diners. On Saturday night, sous chef Thomas came out of the kitchen for a moment to share how his smoked head cheese came to be.
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Michael’s Genuine Grand Cayman
Follow @MGFD_GCMHarry’s Pizzeria
- Time 2 indulge the #foodcrazy!! RT @vcalleja: @EllieSara @MGFD_MIA @chefmschwartz @hedygoldsmith Love being home w/my MGFD family! ;) 1 hour ago
Chef/Owner Michael Schwartz
- Bloody Marys are popular here at AdmiralsClub LAX. Heat look bad 21 hours ago
Executive Pastry Chef Hedy Goldsmith
- Tweaking my Wednesday blog post for Food Network's FN Dish..its one of my fave ingredients! Last week = salt ruled ow.ly/b32er 1 hour ago
Sommelier Eric Larkee
- @MGFD_MIA @gina_hamadey @chefmschwartz what'd we win? Karaoke redux? 18 hours ago
Oasis of the Seas’ 150 Central Park Chef de Cuisine James Seyba
- First place I go on my vacation?? @harryspizzeria of course! 1 month ago
Assistant to the Chef Ellie Groden
- @MGFD_MIA @vcalleja @chefmschwartz @hedygoldsmith woohooo!!! See you next week!! Big kisses from ITALIA 3 hours ago
Director of Operations Charles Bell
- Go Hedy !!! @hedygoldsmith @heidiladell @MGFD_MIA @ericlarkee @EllieSara @MGFD_GCM 1 week ago
Grand Cayman Chef de Cuisine Thomas Tennant
- I've been weary long enough, today was a day of rest. Love kman 12 hours ago




