Frederick Ball:  

Chef Fred Bio Born in Santa Monica California ,and raised in San Diego. I gained an appreciation for both southwestern food and all types of seafood. While in high school, I started my food service work at a San Diego steak and chop house .Like everyone in this industry ,it all started with dishes and prep work. I was given the chance to learn the grill station due to an employee illness. As I continued to build skills and tenure, I was given the opportunity to learn other stations as well. The bottom line was that I loved the fast paced challenge that seemed to change daily. I continued to work with those folks all the way thru my time at San Diego State University. At this point my heart was owned by the culinary world ,and college funded by parents that wanted me to become a doctor! In my junior year I made a life changing decision to leave school and head to Hawaii to ride the big waves. So with 85.00 in my pocket and my surf board, off I went. Upon arrival I realized that I couldn¿t make a living surfing so I took a job at a local chop house and had the good fortune of apprenticing under two of the finest chefs in the Islands for almost two years .By the time I arrived back on the mainland I was armed with an entire arsenal of skills that would allow me to become what I have become today. I am currently the director of food and beverage at the Harbor Hotel in Watkins Glen, NY.I was previously the executive chef ,for two years, at Castel Griesh, and served in the same capacit...Expand for more