Chef Garrett wrote me and said he was “now retired and would be willing to provide my expertise.” When he told me about his background and that his first career for 26 years was in hospital administration, just like my wife, how could I not accept his help.
After his first career, he “immediately enrolled in a culinary degree program at one of The Art Institute School in Houston, TX. Upon graduating, Terrell was offered a job at the Brownstone, a very upscale restaurant where he worked for 2½ years. After that, he became the Executive Chef and GM at Marathon Oil Company’s headquarters.
I’m not sure how long he worked there, but when he left to go back to his wife’s hometown of Tell City, Indiana, he became the executive chef at one of the local country clubs where he stayed for 3½ years until a back injury forced him to retire.
So I am thrilled to have Chef Garrett around to teach you and me a thing or two that will help us become better cooks. If you want to learn more about Chef Garrett and read his interview, just go to Interview with Chef Terrell Garrett.