Brad Sanford on LinkedIn: I am beyond honored and humbled by this recognition. As I have said… (2024)

Brad Sanford

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I am beyond honored and humbled by this recognition. As I have said previously, this distinction would not be possible without all of you, our Chefs, Directors, RDOs, and senior leadership. It is all of you that embrace and utilize the resources we provide. It is extremely amazing to work for a company that is willing to embrace technology and innovation to be proactive in its approach to Excellence. I cannot thank you enough.

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Brianne Selino

Hospitality

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Well done Brad You are top notch and an amazing chef and friend.

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Josh Guernon

Johnson & Wales University

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Well done Chef Brad!!

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Katie Watson

Director of Dining Services at Morrison Living

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Congrats Brad!

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  • Brad Sanford

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    Congratulations are in order for all that participated in this challenge. You all did some amazing work and continue to provide excellence on a daily basis. Chef Matthew Juarez I am so proud of you and having a chance to watch you grow and develope is a true pleasure. Your passion, dedication, and leadership makes us all better. You continue to embrace the things we ask and always strive to be the best you can be. To see you progress as a head cook almost 8years ago to being the Regional Chef in Texas and now this is truly remarkable and I am extremely fortunate to watch it. Keep up the amazing work Chef

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  • Brad Sanford

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    Wonderful opportunity to join an amazing team!!

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    What a way to close out Chef Appreciation Week!!From supporting our team in New Orleans at Lambeth House during Hurricane Francine, to helping the team onsite at The Stayton during trainings. It was an extremely rewarding week. To cap it off, I had the complete honor and distinction to be named one of the 4 Culinary Innovation Ambassadors for CCLHG, along with Thomas McGuigan , David Kay, CEC, CCA, CDM and Alexander CrammPersonally, this is a huge honor for myself, and a long journey where I started off college aiming to be a Network Engineer. I have always been drawn to food but I had never envisioned I could make a career, let alone such a rewarding path that revolves around food and innovation. This is just one of the many things I truly love about working for CCL Hospitality Group This award and moment would not be possible without the many many chefs and directors that are willing to think outside of the box and embrace the innovation we present to them. This also includes the support I get from the many RDOs, RVPs, and Senior Leadership that support these initiatives. Along with the best group of CECs in the business. We have such an amazing group of support team members, FED, NHW, and everyone else. Without you all, none of this would be possible. It is truly amazing to work for a company like CCLHG that is proactive in its approach to innovation and consumer excellence. I am privileged to work for an amazing company#culinayinnovation

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  • Brad Sanford

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    So proud of everyone at Lambeth. You all showed truly what we are about

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  • Brad Sanford

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    need to give a huge shout out, congratulations, and thank you to all 3 teams that competed in the CCL Hospitality Group Puree with a Purpose Semi Finals in Texas yesterday. I can't show enough appreciation for you all. From having a complete venue change due to power outages at the host community the morning of, to the amazing work you all put in. A huge thank you to the staff and leadership at Army Residence Community for allowing us to stage the event on a 3 hour notice. Achim, your hospitality and eagerness to help with anything is second to none. Pasquale Loera, Chef Javier, Matthew Juarez Leah Robinson Nathan Clark, Carlos,.Arlayna Jackson, MDS, RDN, LDN Maria you all were such a key part of this being a huge success. Showcasing what we bring to the table in Texas. I congratulate you all and can't thank you enough.

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  • Brad Sanford

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    Had an amazing week in Oklahoma the last 8 days. These pictures represent the amazing teamwork and dedication that our culinarians around the Tulsa area represent. Several team members came together to support Chef Thomas Smith of BV Broken Arrow for the annual board of directors dinner and luncheon. Chef Thomas put together some great menus over a 2-day time period. It was a true pleasure to work with him and everyone else involved. really could not be prouder of the camaraderie and the time spent engaging with our chefs and frontline associates. Ashwin Shrinivas CCL Hospitality Group

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    Spent this past Friday evening at Juliet Fowler with the team to help produce their first elevated dining experience. This is a monthly concept there that we just kicked off. The residence were excited and thoroughly enjoyed the occasion. Watching the team come together with one common goal was wonderful. It's very rewarding to see the excitement on our guests faces when we provide a level of service and quality of food that is new to them. CCL Hospitality Group Chef Christian and Michael Foltz served a 5 course mealNOLA Style bbq shrimp and grits cakeTomato Soup TablesideFirecracker Watermelon Salad with Cotija SnowSous vide coffee crusted pork tenderloin, ancho espresso demi, frizzled carrots, whipped Yukon potato, and roasted vegetables Fried biscuit strawberry shortcake with freeze dried strawberry crumble and balsamic reduction

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  • Brad Sanford

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    wonderful opportunity with great leadership. Might be a little biased but a pretty great place to work. From Residents, to the staff, and the best part, it's a part of CCL Hospitality Group

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  • Brad Sanford

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    Got to visit Matthew Juarez and Nathan Clark at Morningside Ministries in Boerne TX a few days ago. It is always a true pleasure to work with them. I couldn't be prouder of seeing the growth and development of Chef Matt along with the leadership of Nathan Clark. These two individuals have helped create an amazing environment that strives to exceed our standards on a daily basis. They decided to do a "Build a Better Burger" outdoor action station with hand made burgers, salmon patties and a vegetarian burger as well. Along with multiple breads, cheeses, and condiments. The line was long and the plates were empty. Great Job ChefsCCL Hospitality Group

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