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Bethany Blues promotes Bohall to executive chef

Cape Gazette of Lewes, Delaware

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For Jordan Bohall, the transition to Bethany Blues a year ago was a smooth one. Attracted by the rustic, barbecue-centric menu and the team-oriented management philosophy, Bohall stepped out of the fine-dining/catering arena and into the barbecue pit. Now, a year after accepting the chef de cuisine position, he's been promoted to executive chef at Bethany Blues of Lewes, as former Executive Chef Michael Reiley was promoted to culinary director for both locations.

Bohall has been learning in the kitchen since he was 14 years old, when he began his journey at a sub shop. When he came to train under Gary Beach at the Marlin Moon Grille in Jacksonville, Fla., he really delved into the world of culinary arts, and that set the stage for his ascent into kitchen management.

He then studied under Mike Clampitt, where he learned the ins and out of good management. "Having and earning respect are two things Mike really taught me," Bohall says. "I learned new ways to look at management, and it taught me about running a kitchen as a team."

As executive chef, Bohall will continue to bring the consistency that everyone associates with Bethany Blues, but he's also running the kitchen in a traditional way - he's the man at the pass, checking every plate, and giving his team hands-on guidance and leadership. "Passing on knowledge is big for me," Bohall says.

Bohall is creating his team, bringing in co-workers from past experiences, like Sandy Sanchez, the new pastry chef. He's all about creating cohesion, but he isn't in any hurry. "Ultimately, my goal is to make everyone better and to help my coworkers find the passion and pride I have."

Bohall is the type of chef who enjoys feedback and touches base with customers regularly. His ability to speak with customers enhances his other responsibilities as executive chef, like menu building and team morale. His cooking is well rounded with a healthy respect for barbecue.

He wants to innovate, bringing in somewhat unexpected flavors like Asian influences that should surprise and delight diners. Soups are one of his specialities because of the creative process that goes into the flavor building.

As for the front of the house, General Manager Strohm Edwards is confident in BohalPs abilities, and the camaraderie between the front and back of house adds to the already great vibe that's cooking at Bethany Blues of Lewes.

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Original Publication Date: July 15, 2016

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