Rick Larocque

Background

About Rick Larocque

As a Food Service Management Connoisseur my work is my passion and joy, not simply a job."Food" isn't simply "food"- it's often the centerpiece in a celebration and my goal is to create fond and lasting memories. All of my food work, from recipes through final clean up, is completed in utmost compliance with federal, state and local laws and regulations."Service" has a unique meaning for every person so my efforts revolve around understanding my client's desires, whether that client is purchasing catering services or is part of a corporate department needing food service assistance. Resolving conflicts starts with understanding what the person wants and needs beyond the present situation. I put myself in their place and work tirelessly to create joy as well as satisfaction."Management" is the key to my success. I've built my career managing menus, expectations, staff, budgets, inventory, and time based on real-world experience incorporating the best of business administration courses from my Associates through Masters degrees. By definition, a "Connoisseur" has a great deal of knowledge about cuisines and matters of taste. I firmly believe institutional food service should does NOT equate to boring and tasteless. The creativity and care I've invested throughout my career has proven even hospital food can be a destination location and a take-out success.