Raul LaCara In addition to being a very talented chef, Raul LaCara is also an adept ice carver, which is the skill that helped the Philippine native gain entry into foodservice. "I didn't really dream about being a chef," he says. "I was studying fine arts and architecture and working in hotels to pay for school." LaCara first got interested in both ice carving and cooking while working as a hotel waiter in the Philippine capital of Manila. Eventually, he got a job with Exploration ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.