Meet Brad Lowry
Brad Lowry started working in restaurants during high-school, eventually handling most every job in the kitchen and dining room. After teenage stints as dish dog and fry daddy, he finally found his stride with front-of-the-house positions at several world-class hotel properties.
“Working in those great hotels really opened my eyes to the hospitality industry,” says Lowry, “and it really made me appreciate all the amazing culinary talent that is on display, day-after-day in well-run restaurant kitchens. I learned to cook by imitating what I saw the chefs do at work, and the food and beverage thing just stayed with me from then on.”
Midwestern sensibilities led Lowry to become an expert beer and wine maker, and eventually to open a retail store serving the hobby. The business was later paired with a sister-store offering high-end cooking implements and culinary appliances.
“We did cooking and brewing demonstrations at a time when people were really starting to embrace their appreciation for fine food and drink. I saw that people had an unquenchable thirst for information about entertaining and cooking, so I put my liberal arts degree to work writing about it.”
Lowry has been a regular contributor to local food publications all over the Midwest, and has conducted TV demonstrations teaching soda, beer, and wine making. He continues to wave the flag for food appreciation and culinary education through various online and offline channels.
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- Culinary Arts Schools
- Le Cordon Bleu
- The Art Institutes
- Kitchen Academy
- Johnson and Wales
- French Culinary Institute
- New England Culinary Institute
- Culinary Majors
- Culinary Arts
- Baking & Pastry Arts
- Food Prep/Prof. Cooking
- Hotel & Restaurant Management
- Culinary Arts Management
- Wine, Spirits & Beverage Management