Peter Glander has a lot to balance. As executive chef of Ruby Tuesday, Glander's influence in the kitchen stretches to all 800 Ruby Tuesday restaurants across the world. Formerly executive chef of Blackberry Farm, Glander has worked at Ruby Tuesday, out of the corporate hub in Maryville, since August 2008.
Corresponding article on Knoxville.com: http://www.knoxville.com/news/2011/nov/22/meet-the-chef-peter-glander-of-ruby-tuesday/
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Peter Glander has a lot to balance. As executive chef of Ruby Tuesday, Glander’s influence in the kitchen stretches to all 800 Ruby Tuesday restaurants across the world. Formerly executive chef of Blackberry Farm, Glander has worked at Ruby Tuesday, out of the corporate hub in Maryville, since August 2008.
Corresponding article on Knoxville.com: http://www.knoxville.com/news/2011/nov/22/meet-the-chef-peter-glander-of-ruby-tuesday/
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F* him for taking the Chocolate Tall cake off the menu.
I don't know why they're showing a chef using fresh ingredients. When I work there a few years ago literally everything came frozen or in a bag. Everything on the menu is a combination of the same ingredients.
Chef, hahahahaha I'd work for Ruby's 15 years, and always the same food, same ingredients, over and over for years that's why is going down
BRING BACK THE GERMAN POTATO SALAD!!!!!!!! Last time I got 5 slivers of grilled zucchini. Come on man!! The tiny biscuits you use to serve ( one per guest) they were awesome but ridiculous in size and portion!! Just please please bring back the delicious German potato salad – all us local folk in Branson, Missouri miss it. We even stopped going for a long time. Those wee little biscuits – they were good but not gold! BTW – where's the older gentlemen who kept that salad bar fresh and on point!!! Where is he I miss him and his dedication to quality!!!! Bet home office won't read this or do anything about it, That will mean many of is "locals" who eat out almost every night will be going somewhere else fast!! The one thing you do right is the big port chop. It's way too spicy but scrape it off and wow. Can you not lighten up on the spicy sauce? Teriyaki a little bourbon – happy medium? But that colossal pork chop is amazing in size and tenderness! Never in my life saw such a huge pork chop and sooooo tender!!!'
Does he know what hes talking about at some point?