Pro-files

Pared Pro-file: Delia Cantoriu

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I’ve somehow always known that I wanted to become a chef. I’m almost sure that the kitchen is the place where I’ve spent the most time …

Industry

Numbers Don’t Lie: The Restaurant Labor Crunch

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We’ve seen headlines around the world talking about how hard it is to find good workers in the hospitality space. It’s the reason we started Pared …

Pro-files

Pared Pro-file: Pamela Dussault

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Working with food be it cooking, serving, shopping and even growing my own has been a long time passion for me. Not only has it afforded …

Case Studies

Case Study: How Rice & Gold Avoids Staff Burnout

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“Any hour that a Pared cook works for me, I’m saving one hour of overtime.” – Jae Lee, Executive Chef, Rice & Gold Jae Lee is …

Pro-files

Pared Pro-file: Scott Park

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Eating well, spending life with people who love to love, and working hard for those same people. That is how my family is. It wasn’t an …

Pro-files

Pared Pro-file: Elias Cisneros

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Two passions of mine have always been eating good food and traveling. I grew up in a small town in California and loved any chance my …

Founders Corner

Our Pared Core Values

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On a winter’s day in 2004, I walked into the kitchen of Thomas Keller’s newly built restaurant per se in New York City. From the moment I …

Pro-files

Pared Pro-File: Victor Aguilera

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My name is Victor Aguilera. I’m originally from Venezuela and started working in the industry when I was 16 at this restaurant called Tatu in the Hard Rock …

Pro-files

Pared Pro-file: Alex Ripley

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I began my career in the 7th grade in my hometown of Warsaw, Virginia. I learned that the tech school associated with my school district offered …

Pro-files

Pared Pro-file: Glen Allen

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The Calling   I grew up in Newport News, Virginia. I started my journey into the industry pretty much the same way everyone has, breaking my …