Grand Openings and Special Events are Cooking and Swinging!

People often ask me where I like to perform, and that got me thinking. So here is a list of the types of performance venues and events where you'll be most likely to find me:
Grand Openings and Special Events for: Restaurants; Dinner Theaters; Music Stores; etc.

But I am open to other suggestions, too.

You may also find me putting on Surprise Performances at almost any type of catered event, which could include private parties and corporate meetings, including conventions, trade shows, banquets and other festive celebrations.

With a background that includes marketing and sales, I know how to appropriately interact in a situation that has marketing potential for the companies for whom I perform, such as when we are at trade shows, etc.

As always, I love putting smiles on faces at Elementary Schools, Senior Centers, Retirement Communities, Hospitals, and Birthday Parties for all ages. The best part is instructing little hands on the basics of Making Music That Cooks with the spoons.

I have most of the music loaded in the MP3 player feature of my cell phone, and I jack it out to a small 120 watt PA cabinet to amplify the music and sound of my percussion instruments (spoons/bones and sometimes, electronic drum-set.) So I can entertain in a small room or large hall, with the same toe-tapping results.

If you would like to forward this post to a friend, just click on the little envelope (in the last line of each blog post) to send me an email from you to your friend, and my blog post will be included with your message. How cool is that?!

If you have a question for me, The Rhythm Chef, you can send me a message or comment on my blog by clicking on the word COMMENTs in the last line of each blog post, and I'll do my level best to get back to you quickly.

And remember to check out my video samples of how I Make Music That Cooks by clicking on the videos at the bottom of this page.

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Now Performing Safely...with DineSafe!

After making plans to expand my performance venues to include restaurants and the occasional birthday or anniversary party setting, I decided it would only be good business to get my certification for DineSafe--the food service industry's most authoritative course in safe food handling for servers. After all, I think it's important that I know better than to accidentally contaminate things in the very likely event that I find myself in a situation where I might be asked to present a birthday-cake-laden cart while setting up a surprise performance of Happy Birthday with my spoons, for instance. Or perhaps while helping out with serving at a buffet table before springing a performance on a group of unsuspecting revelers.

And today I accomplished my DineSafe certification goal through the New Castle County Cooperative Extension office at the University of Delaware!

Maria Pippidis, the director, and instructor of the class, was not only very knowledgeable, but presented the information in a fun, palatable (pun intended) manner, as well.

An admitted amateur germophobe, I was happy to expand my knowledge of controlling microorganisms in the kitchen and dining-room. Truth-be-told, I enjoy cooking for loved-ones, and feel better knowing I'll be serving healthy, safe food to them. And when I find an opportunity to sneak-up on a non-suspecting, birthday-celebrating diner, I'll be armed with my spoons and my DineSafe knowledge, and with the confidence that I will provide a pleasant musical surprise, without leaving them with an unpleasant intestinal surprise (LOL... sorry if I went a little too far with the concept.) LOL

Anyway, thanks to Maria, and to the other members of the class (whose questions, answers, and comments contributed so very much to my understanding of safe food handling practices,) I'm DineSafe certified!

Now remember to check out my videos at the bottom of this page... I hope they'll put a big smile on your face!