Crepe Expectations

Crepe Expectations


Lou began his love for the Culinary Arts at a very young age. Never one to go hungry, he had his hands, and sometimes face, in any mixing bowl or pot he could find. As he continually wanted to create new and fun tastes his desire to become a professional chef slowly invaded his personal life. And, as they say, the hook was set. He developed in some of the best Country Clubs across America. When he was 24, Lou accepted an opportunity to run his first kitchen as an Executive Chef. Learning his way through the field the hard way, by trial and long hard hours, the culinary delights have poured from him and on to plates for many of the country’s professional elite to enjoy. The initial thought of ownership was a tough pill to swallow taking into account the state of the economy and the tremendous financial responsibility involved but with the support of his wonderful wife and family the steps have been taken and the shot taken… The future depends on you.

Jennifer’s love for cooking was inspired by her mother and grandmother. She grew up sitting on the kitchen counter and “helping” from as far back as she can remember. Her passion carried into college where she started working in restaurants and her techniques evolved. She attended Georgia Southern University where she majored in restaurant management. She moved to Hilton Head, South Carolina where she interned with the Hyatt Resort and then headed to Charleston. While in Charleston she attended the prestigious Johnson & Wales Culinary School. After graduating she relocated back to her home town of Atlanta, Georgia. She now resides in Las Vegas with her family and is enjoying every day here at Crepe Expectations working side by side with her husband as co-owners.
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About Crepe Expectations
Lou began his love for the Culinary Arts at a very young age. Never one to go hungry, he had his hands, and sometimes face, in any mixing bowl or pot he could find. As he continually wanted to create new and fun tastes his desire to become a professional chef slowly invaded his personal life. And, as they say, the hook was set. He developed in some of the best Country Clubs across America. When he was 24, Lou accepted an opportunity to run his first kitchen as an Executive Chef. Learning his way through the field the hard way, by trial and long hard hours, the culinary delights have poured from him and on to plates for many of the country’s professional elite to enjoy. The initial thought of ownership was a tough pill to swallow taking into account the state of the economy and the tremendous financial responsibility involved but with the support of his wonderful wife and family the steps have been taken and the shot taken… The future depends on you.

Jennifer’s love for cooking was inspired by her mother and grandmother. She grew up sitting on the kitchen counter and “helping” from as far back as she can remember. Her passion carried into college where she started working in restaurants and her techniques evolved. She attended Georgia Southern University where she majored in restaurant management. She moved to Hilton Head, South Carolina where she interned with the Hyatt Resort and then headed to Charleston. While in Charleston she attended the prestigious Johnson & Wales Culinary School. After graduating she relocated back to her home town of Atlanta, Georgia. She now resides in Las Vegas with her family and is enjoying every day here at Crepe Expectations working side by side with her husband as co-owners.

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