Executive
Chef Carlos,
Established
1983 to Dec. 2005
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Above is last of the five locations that closed on
December 2005 on West 49 Street in Hialeah, Florida
Below are from Norwegian Cruise
lines, with Captain Evans Hoyt 2008!
Captain
Evans Hoyt
and Executive Sous Chef Carlos J. Gutierrez In Honolulu Hawaii On
NCLA's Price of Hawaii, one of the three American Flagged Cruise Ships from Dec. 2005 to 2009. I enjoyed working with such an amazing company with
Corporate office is right here in Miami, Florida.
First Ship I work was Pride
of America Home Dock of Honolulu Hawaii Below!
From Executive Chef at my
Five Restaurants, I closed and sold my Restaurants and in Jan 2006 I started
with NCLA as a
First Cook & Butcher. Performed all duties in the Protein Food
Preparation Refrigerated Rooms: Beef, Pork, Seafood and Poultry.
I acted as Temporary Chief Butcher during Contract intervals
for
the main Chief Butchers.
I Cleaned and portioned controlled
all products as needed for all outlets of the eleven restaurants
on the Ship including the Crew Kitchen Galley on the "Pride
of America".
I was Promoted to Sous Chef
within the first contract of five months and work at that
position on the "Pride of Hawaii", the "Pride of America" and
The "Pride of Aloha" Also on The"Jade" I ended my employment with
NCLA as an Executive Sous Chef position Ranking of a
Two Stripe Officer
& a Certified
Life Boat Commander certification by the USA Coast Guard.
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Links scroll down towards bottom of page on left side. BELOW LISTED ARE CHEF CARLOS'
1972 TO PRESENT OVERALL WORK HISTORY!
On June 16, 2014 Chef Carlos moved within The Darden Family
of Restaurants from The Olive Garden to The Capital Grille Miami
as Kitchen Preparations.
Preparing all sauces, soups, dressings, chutneys and all of
the base sauces for our mouth watering Dry Age Steaks, including
the Au Jus & Au Poivre sauce!
Above, Bar and Dinning room areas!
Lobby Entrance to Restaurant!
Lobby Entrance Door to Restaurant!
Below Sautéing onions for the daily Onion Soup! and the Corn for the
relish on the right!
To Visit the Capital Grille Miami Web Site click
here.
Dinners at The Capital Grille and at our table, our great Boss and
Executive Chef Carlos Castaneda
George Gutierrez Party October 2014
Emma, Betsy & Carlos August 2014
Nancy's Birthday Dinner at the Capital Grille Sept 6, 2014
With Chef Carlos Castaneda at the table.
My Niece Denise pictured here with Ex. Chef Carlos Castellada on her Birthday dinner accompany by her Husband Leo @The Capital
Grille November 15, 0014
NOTE: My Friend and Great Chef Carlos Castellada has decided to
move on and leave The Capital Grille Jan. 10, 2015 I will miss Chef
Carlos!
Below: Chef Carlos with Sautee' Line Cook Chris @ The Capital Grille
Miami, Jan 2015!
With two of my great co-worker, that are Learning but they are Great
Gals!!
Yamile and Jasmine on the right!
As you can see, we work, have fun and we are professionals at heart!
I Love these two!!
Chef Carlos Making Lobster Mac N Cheese Sauce!!! Capital Grille
Miami!
Below is the Deserts for a large party on March 10, 2015
Espresso Cake and Cheesecakes!
Below is one of the Nicest Managers one can have and work with!
FOH Manger: Paul De Meza
*Mr. De Meza will be leaving in end of June 2015 The Capital Grille to a new
Venture, I wish him the best for him and his family!
In front of our Kitchen view area!
In the Dinning Room area!
My Sister Nancy & Miriam's Birthday dinner @ The Capital Grille
Miami on Sept. 2015 below
The dinner group shot: Left to right, Nancy Emma, Miriam, Carlos and
my niece Betsy, Nancy's Daughter!
Left to right: Nancy, Betsy, my Great and Special Sous Chef: Byron Rubio, Carlos, Miriam
and Emma! My sister Miriam just had a Main street into Miami Lakes
named after her late Husband's name: "Sergio Campos Way"
Ordered by the Mayor of the City!
Left to right: Carlos, Emma, Nancy, Betsy and Miriam!
Birthday Girls, Nancy and Miriam!
Filet Mignon, Chargrilled with side of Lobster Mac n Cheese!
Grilled Prosciutto wrapped Fresh Mozzarella!
Adrian, our Geat Server and my work mate, serving our side dishes!
Our Second Server, Francisco is also awesome, serving our fried
Calamari!
Left to right: Miriam, Emma, Carlos and Nancy! Betsy wanted The
Brother & Sisters shot!
We had a great dinner and shared precious moments together!
Below is a great guy and very Professional Bartender, Our Walter @
The Capital Grille Miami.
Walter is a very respectful and caring coworker!
We call him affectionately "Uncle Walter"! Always a great smile and
attitude!
Below Walter Training for Management Position in
the near close Future! Here below with Roy who is also Training
as Kitchen manager assistant!
August 2012 to June 15, 2014: I moved from the Longhorn
Steak House to the Olive Garden Italian Restaurant in
Hialeah Fl. Of the same Darden's Restaurant Family.
In the *Saucier, Backup and Production position.
On July 2014, I was Transfererd to The Capital Grille
Miami, a Darden Restaurant!
FYI: Chef Carlos resigned Feb. 2012 from "The Fresh Market" as
Seafood Specialist and I accepted employment offered by Darden
Restaurants @ the newly opened LongHorn Steak house and Olive Garden
in Haielah.
^Carlos in the Olive Garden prep area of the restaurant
^Antonia, Production Salad Crew Member.
Feb. 2012 Pre-Open day to August
2012 - Longhorn
Steakhouse of Darden Restaurants.
In the NEW Hialeah Location that opened March 12, 2012
Date
of this Image May 2012. Above
with my sisters Emma & Miriam with our mother Gloria
[Aug. 2012 RIP] at age 97 also pictured with us is the
Location's
Managing Partner: Allyson McClendon who also past away in 2014!
Chef Carlos is presently employed with Darden
Restaurants.
Specifically @ The Capital Grille Now and worked @ Olive Garden and
The LongHorn Steak House as Lead Prep, Saucier and Cook. *We no longer own Red Lobster, it was sold out
of Darden in 2014!
About Darden
Darden is the world's largest full-service restaurant company.
The Darden family of restaurants features some of the most
recognizable and successful brands in full-service dining:
Olive Garden, Longhorn Steakhouse, The Capital
Grille, Bahama Breeze, Seasons 52 and Eddie V's. Our brands
are built on decades of learning from our guests. Their
culinary inspirations come from the fishing villages of Maine,
the family tables of Italy and the American West – icons that
reflect the rich diversity of those who visit our restaurants.
In fact, it’s no exaggeration to say our biggest brands have
become icons themselves. Since opening our first Red Lobster
restaurant in Lakeland, Fla., in 1968, Darden has grown to
become the world’s largest full-service restaurant company.
Through subsidiaries, we own and operate more than 1,900
restaurants, employ 180,000 people and serve more than 400
million meals a year.
2011 to 2012- Chef Carlos was employed as a Seafood
Specialist for "The Fresh Market"
until February 2012 when he resigned,when called to work with Darden Restaurants.
Seafood Specialist, ordered, portioned per customer's order, prepared
all seafood salads, braded fish filets with a Varity of Panko
breading and set up all display cases with all the Seafood Items.
As well as the displays on the floor portable iced display cases.
Breaded and prepare all ready to eat items and set up the whole
display cases everyday.
Store View from inside the seafood preparation room window.
Display case set up rear view. The side we serve the customers from.
Display case set up rear view. The side we serve the customers from.
2010 to 2011- Below are of Chef Carlos'
employment Images prior to Sept 2011 @ the InterContinental Hotel Miami.
Chef Carlos wanted to get out of the kitchen and a change of pace
after 30 years in the business. BUT after The Fresh Market, He
returned to what he loves to do! Cooking and working with Recipes at
Darden Restaurant's Longhorn Steakhouse.
Carlos, Sauté
Chef for the InterContinental Hotel Miami's "Indigo Restaurant",
The Hotel's Room Service & Bar.
Left to
right are Chefs: Nick,
Philippe, Carlos and Rafael. "The Night Team"
NEW!!
My Catch of the Day Creation
pictures from when I worked at
the InterContinental Hotel Miami. Picture below portioning Rib-eye steaks,
churrasco and afterwards the seafood [fish] & catch
of the day.
The Indigo's Restaurant Kitchen
view of the Sautee and Grill stations.
My Sautéed station with twelve
burner stove. Here making our delicious "Bang Bang Shrimp"
Sous Chef
Arnold working the Chargrill, he loved working the grill. I worked
the seafood and sautéed station with the blue Cutting board at
this end of the line. Pantry and dessert station is at the other
end of the line and turns left. Either
Nick, Philippe, or Rafael worked
the Pantry. On my day off either Nick or Philippe would work the
sauté station.
Me at opening dinner time at 3 pm,
the shift change from lunch to dinner, this is quite setup time.
above is me talking with one of the servers about the catch of the
day special..
Below are some of my Catch of the
Day creations. I was to everyday create a Catch of the Day Special
for the Hotel's in Room Service, The Indigo Bar and for The Indigo Restaurant's
Dinning Guests. When I came
in to work I was given whatever seafood the Ex. Chef had ordered
for the day and it would be a surprise so I had to create a dish for
that evening's dinner offering along with our regular full menu..
Main
position was manager for "Jose Cuervo Tequileria" Restaurant and
Cantina.
While the restaurant was being
completed or renovations, I managed a Multiunit restaurant inside three terminal at the MIA, Including: Nathans Hot Dogs,
Quiznos, Pizza
Hut, Great American Bagel, Sbarro and the Home Turf Sports Bar.
As Restaurant Manager at MIA for "Jose Cuervo Tequileria"
Getting to work, here in the Airport's employee Parking lot,
I was issued an "Escort Class" Airport Security Badge.
My position was
Assistant Manager II “JOSE CUERVO TEQUILERIA” With over 50 employees
Front & Back of the House.
Before Jose Cuervo's,
I managed another section of the Miami international Airport
"Satellite Gate E" in a Multi-unit location as follows: Sbarro's Italian Restaurant, Pizza
Hut, Quiznos, Great American Bagel, Nathans Hot Dogs and Home turf, a sports
Bar. All at the same time.
Above @ "Jose Cuervo Tequileria".
It is in
Miami International Airport Concourse "D15" American Airlines for boarding passengers.
Check
out my pictures there until Aug 2010. Then went
to
InterContinental Hotel Miami.
2010-
Buca Di Beppo Restaurant,
Afew months Asked by Restaurant Managers Peter &
Alex at the location of Miami Lakes, Fl. to help them out as Server and for
private parties.
Buca Di Beppo "this Location Closed end of 2010" Then I went as Restaurant
Manager for "Jose Cuervo Tequileria" @ the Miami International Airport for
six Months to set up and the opening of the Restaurant at
Terminal D then I moved on
to the InterContinental Hotel in downtown Miami @ Bayfront Park.
15251 Northwest 67th Ave.Miami Lakes, FL33014 This location Closed, it
is now The Ale House in Miami Lakes.
Back room Dining area.
The "POPE" Table for private reserved parties.
2009- 2010 Canyon Ranch Miami Beach 68 street and Collins
Avenue.
Chief Butcher for all outlets, ordering and receiving as well as
cleaning and portioning all the Organic Seafood, Meats and
Poultry for the Hotel.
Fish Draws and whole organic fish to filet.
My butcher room, steady at 60 degrees with an additional storage
cooler and freezer within the prep room.
Inside the dining area
of the Hotel
Poultry.
Seafood.
Beef Meats.
Left:
Executive Chef Alex on the left, Chef Carlos and utility Antonio on the right.
Right: Cook- Rosio with Chef- Carlos in Culinary
Butcher for Canyon Ranch, Miami Beach, FL Resort 68 St
& Collins Ave.
"HOW TO BUTCHERING CLIPS, By Chef Carlos" Click
here or on You
Tube logo
2005- 2008 Norwegian Cruise Lines
Executive Chef Carlos on-board 4 Norwegian Cruise Lines Ships "The
Pride Of America" - "Pride of
Hawaii" - "Pride of Aloha"
& "The Jade"
Chef Carlos was a "Two Stripe Officer Merchant Mariner"
aboard NCLA's Three (3) Cruise Ships.
Worked a Butcher and Relieve
Chief Butcher in all three cold rooms
[Poultry, Seafood and Meat] As
Ex. Sous Chef, Carlos ended his employment with NCLA
due to massive layoffs in end of 2008.
My Name badge and My Chef Coat in 2007. Final contract ended at the
end of 2008 as Ex. Sous Chef.
On
Norwegian Cruise Line's Ship the "M/S Pride of America"
Captain Evan Hoyt with
Ex. Sous Chef /Two Stripe Officer & Life Boat Commander Carlos J. Gutierrez on March of 2008
"Class of
58" Piney Point Maryland! January 2006 upon being hired we had
to complete a moth training in Maryland's Piney Point Academy
before boarding the ship in Hawaii.
Above is the
Graduating "Class of 58" @ Piney Point Maryland at the Seafarers
Paul Hall
Center for Maritime STCW Training and
Education.
Jan 2006
started as First Cook/Butcher. Performed all duties in the Protein
Food Preparation Refrigerated Rooms: Meat, Seafood and
Poultry.
I acted as temporary Chief Butcher during Contract
intervals of the main Chief Butchers. I Cleaned and portioned all
products as needed for all the outlets of the eleven restaurant on the
Ship including the staff kitchen for the "Pride of America".
I was Promoted to Sous Chef and work
at that position on the "Pride of Hawaii", the "Pride of America"
and the "Pride of Aloha"
during the last year employed with NCLA. I was laid off at the position of
Executive Sous Chef in early 2009. I was called back to the Ship five months after
being laid off but I had already been hired By The Canyon Ranch Miami
Beach Resort & Hotel in Collins Ave Miami.
Below is our 2008 Chef's
final Cruise on NCL.com's the "Price of Hawaii"
as the Ship went International and some of us Chefs got displaced to the only
one left American
Flagged Ship, the "Pride of America" in the port of Honolulu Hawaii.
Some or most of us got laid off or left the
Ship life after that.
May 2008 The Final
Voyage Chef's Portrait on the "Pride of Hawaii" from Honolulu, Hawaii.
The Executive
Chef was Rainer Whorle in the front center, no hat!
Chef Carlos is in
the back left side with the black neck tie. I miss the Ship & everyone of
them, Well, Except One! It was a great working there.
The ship was
turned over for International Cruising and renamed "The Jade".
Sous Chef Carlos
and
Executive Chef Rainer on the "M/S Pride of America" NCLA 2008
Below are the
Buffet's Dining Rooms Crew Members from the "Pride of Hawaii" Buffet Dining
is on Deck 12.
Sous Chef Carlos on far
left and Frederick Gaserdoff, Restaurant manager far right! 2008
Arin Webber, Chris
Straus, John Cousins, Gracie "24", Kashia, Ashley, Joni Guam, Harold "center
posing", Edwin and new members names not known at this time.
2007-08- Perricone's Market Place & Cafe 15 S.E. 10 St Miami
FL.
Here I worked on my contact months off from the NCL Cruise ship as Head
Grill Chef.
Kitchen Manager: Chef John and Lead Grill: Chef Carlos on
right in the Banquet prep kitchen.
Perricone's Dinning Room area.
Perricone's Outdoor Garden Dining Room.
Chef John and Chef Carlos at closing of the restaurant after
cleaning up to go home after a very busy dinner. We were always in
good spirits.
Grill lead
Chef Carlos and Sautee man Juan.
Assistant Cooks Raul back left and Michael front right and Chef Carlos in back right.
Sauté man Sal and Pasta man Rigo on back right.
Chef Carlos at Lead Grill, Sauté man Sal and Pasta station Rigo on
the right.
I worked the Grill, I had in this picture a Filet Migñon on the
grill [left]
Rigo at Pasta station.
I worked there when I came home from Hawaii on vacation for
Norwegian Cruise Lines. When it was time for me to go back to
the Ship in Hawaii they did not want me to leave but I had to.
It was great working at Perricone's, Great Team, Owner and Managers.
1984 to 2005
Owner/Executive Chef of Bombolini's Ristorante, Pizzeria and Steaks.
Chef Carlos Owned and personally operated as CEO all of the Bombolini's
Restaurants from 1983 to 2005
Ristorante, Pizzeria, Seafood &
Black Angus Certified Steaks.
NOTE: Thetrade
name and Chef logo may not be reproduced OR USED FOR FOOD BUSINESS by any means or in
any form whatsoever without express written permission Authorizing it from Carlos J.
Gutierrez, registered
"since 1984"
Trade-mark Owner in Fl. 33016
Before Bombolini's Chef Carlos work History is
below!
♦
State of Florida Certified General Contractor, ♦ Outside Plant
Technician for the Telephone company, Head Bartender,
Disc Jockey, ♦ Road Manager in the Disco days, Architectural Draftsmen,
Mechanical Draftsmen, Machinist/ ♦ Tool & Die Maker, Auto
Mechanic and worked at JC Penney's as stock and window display
decorator. ♦ Plus when I was 12 and up, I did bicycle Newsday Paper
delivery routes in NY as well as worked in small shoe shop and
small town food market and drugstore as stocking boy.
Wow that is a lot if I may say so Myself!
Read on below!!
1982 to 1984, Carlos was doing Contractor work and
DJ work in the Miami
Disco Club scene. 1984 found his first Pizzeria Location that
was called Pizza express Above.
1980 to 1982
Prior to The Hospitably business
Tel Co. was going to layoff and cut employees so I decided and made
the move to go and
apply at Delta and Eastern Airlines as
Junior Mechanic/ Since I was a Machinist and Tool & Die maker!
We moved location from Hialeah to a bigger facility to Miami Lakes
in 1976
6001 NW 153 Street Miami lakes Fl. 33014
Below is an emergency note Posted to all Plant staff of 124
Employees at Aero Space Systems in Miami Lakes Florida 1978, note we
did not have Computer as we do today, see font from Type Writer!
I went on to the Construction industry as a State certified
General Contractor in the State of Florida from 1972 to 1984!
Manager at Exclusive Home Products
Wining month after Months Salesman of the Months and Manger of the
Month Trophies!
1968 to 1970
Karate Tournament and exhibition in Miami Beach High School 1973
Carlos @ far right board breaking demo!
Burger King night manager 1969 to 1970 in my Senior year at Hialeah
High School
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