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Chef Roenbeck believed having a successful business required consistency and efficiency, organization and communication are really important skills to have when working in a kitchen.

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Chef Andrew was an important chef that believed that consistency is key. He was able to have such a good a successful business because he used good communication and organization skills.

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He believed that having consistency is more important when your in the kitchen.

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Chef Andrew believes that in order to have a successful business they have to always have things in order, always stay prepared and good tasting food.

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Chef Roenbeck believes that having consistency is important to be more efficient when in the kitchen . Not only that he also believes that being organized and having good communication is key to not having chaos and the kitchen.

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Chef Reonbeck believes in organization, preparation, and consistency, also to have fun!

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Chef Roenbeck believes in consistency and great foundation of system because if a kitchen loses consistency then things start going down hill and they end up losing money

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Chef Andrew believes in that the success to a good restaurant is to have a steady, orderly and and a organized operation.

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He believes in consistency, organization, and good communication are important in a kitchen

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Chef Reonbeck believes in the importance of being consistent and always be organized and prepared and don’t forget to have fun!

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Chef Andrew believed that plating was important since it is a visual effect for the guests. That it makes an impression, that if the food looks good people are going to want to eat it/have it.

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He believes that there should be consistency in the kitchen and having a basic foundation for kitchen utensils. He also believed that someone should have everything perfectly organize in the kitchen with your ingredients. He also thought that the chef stays relevant with trends.

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Chef Roenbeck is a strong believer of organizations being an important value in a kitchen. He believes that it reduces chaos
when trying to run a smooth operations.

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He believes consistency is very important, being prepared and efficient are second best.

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Chef Roenbeck believes that consistency is important to be efficient.  He also believes that preparation and organization is also important for ingredients and to make cooking a little fun. Plating food can grab a customers attention. When coming to trends to be relative in order to know what to sell and what not to sell.

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One of the important things needed in a restaurant is to have consistency, He believes that having consistency affects the restaurants stability and the ability to be efficient.Being able to keep up with what visuals or trends that the customers may be attracted and what may sell or not.

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Chef Roenbeck believes plating skills is important. Plating creates a visual effect for the customers, makes the dish more appealing, and allows the customers to be more excited for their meal.

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Roenbeck believes that consistency is the most important thing for any operation or restaurant to be efficient. He believes preparation and organization can make cooking a fun and creative process. He also believes when it comes to trends it's important to stay relative and current to have an understanding of what's going to sell and what's not going to sell.

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Chef Roenbeck emphasizes on how important consistency is to be efficient. His team also uses professional terminology in the kitchen for good communication. Organization and preparation is also important when it comes to ingredients. It's also important to keep up with trends and remain relevant in order to know what's going to sell and what's not going to sell.

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Believes that if your not consistent you will hurt yourself and business and will having to spend a lot more than making more income

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Boca Bacchanal 2011 Vintner dinner, Auction & Grand Tasting

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*Vintner Dinner 

Celebrated chefs will pair with prized vintners to create memorable dining experiences in private residences.

*THE BACCHANAL & AUCTION 

Tribute to the Florida “Mango Gang”! Spectacular Surprises!
A tropical Floridian wonderland welcomes guests to sip, dine and bid at this extravaganza of sensational food and great wine created with the encore participation of the Vintner Dinner Chefs and Vintners, presided over by Boca Raton Resort & Club Executive Chef Andrew Roenbeck. A delectable reception and silent auction, a multi-course feast with wine pairings, and a live auction, offering fabulous wine and lifestyle lots up for bid. We invite you to celebrate with us and then “Rock your Bacchus” with music spinning into the wee hours.

*THE GRAND TASTING 

Sip, savor and stroll your way through this alfresco luncheon revelry on the tented green. Enjoy delicious by-the-bite specialties from 30 top local restaurants, an exceptional presentation of 140 featured wines, and experience the herbs, produce, specialty oils and foods in “The Marketplace.”

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Chef Roenbeck believes that consistency is very important in any food operation.