After Doug graduated from CIA, he worked in Rock Resorts on Caneel Bay (Virgin Islands) for two years. In 1984, Doug joined Amateur. From then on to 1995, Doug held the position of Senior Executive Chef.
In p>1992, Doug participated in the catering work for athletes in Barcelona Olympic Games, Spain, which was the beginning of Doug's special Olympic career.
from August, 1995 to October, 2111, Doug served as the regional chef for large-scale sports events and entertainment activities in Amateur's American headquarters. He successfully opened a large-scale exhibition center on the east coast of the United States, and planned a set of catering blueprints for the exhibition center, constantly inspiring and effectively leading his team to implement the plan. During this period, he also participated in and guided the construction of large-scale stadiums and arenas. At this time, Doug and two other colleagues, aiming at a large-scale project with a billion dollars, developed a set of HACCP hazard analysis and critical control point plan for large-scale sports events. Such a big project also prevented Doug from taking part in the 1996 Atlanta Olympic Games in the United States, but for Doug, he deeply knew that in his heart, the Olympic fire was always burning. In the following days, Doug was busy guiding and supervising the whole team to complete a number of large-scale events with as many as 13511 diners.
from October p>2111 to October 2117, Doug was appointed as the director of Amateur's cooking standards, and managed all the convention and exhibition centers and national parks in the United States. He wrote a set of training manuals for kitchen staff and perfected his HACCP plan again. At this moment, he began to study how to make the catering service sustainable and environmentally friendly. In 2111, it was a busy year for Doug. In this year, he participated in the Sydney Olympic Games in Australia, and participated in the catering services of many important national conferences, such as the presidential election and the election meeting of democratic parties. From 2113 to 2117, it focused on large-scale sports and entertainment projects. And organized a number of customer trials and chef competitions for environmentally friendly dishes.
from p>2117 to October 2118, Doug served as the food and beverage director of the Beijing 2118 Olympic Games. In Doug's impression, this is the largest tournament he has ever participated in. He is responsible for catering in five Olympic villages, including the Athletes' Village (the first-class dietary standard), the International News Village, the Main News Center Village and two media villages. Since his appointment in 2117, Doug has been engaged in intense pre-Olympic work.
Menu: We should combine the characteristics of China to write recipes, and the recipes should contain dishes from all over the world. All village menus are changed every seven days, and at the same time, nutrition and culture should be taken into account, including vegetarian menu, halal menu and Jewish menu, as well as regional menus from different countries such as Asia, Europe, America, Africa, India and the Middle East. At the same time, it is necessary to estimate the amount of food purchased according to the number of athletes, and many other data constitute a huge data table in Doug's hand. And this menu data has been updated before the game until he is satisfied.
Planning: According to different food culture requirements, the battlefield requirements of Doug's team are also very strict. Before the game, he participated in the design of the whole restaurant specification construction, from the restaurant, kitchen and warehouse, every link contained his valuable and experienced experience. At the same time, he needs to assist in purchasing the corresponding hardware facilities. Because only he knows what kitchen facilities chefs need to use to make all kinds of delicious dishes.
Recruit chefs: As a "chef", Doug has no chance to cook, because he is more of a conductor. But he is not careless about building a team that makes him proud. After layers of screening, he selected excellent chefs at home and abroad who also have certain leadership ability to participate in the service of the project, because they have to manage a kitchen team with as many as 2,111 people from the chef management to the chef. For Doug, who has had three Olympic Games experiences, how to impart his experience to such a team is an urgent key issue. He is constantly training, constantly giving his team guidance and advice in practical operation, and being a teacher and a friend, all for the same dream and goal.
food safety: for such an event, the problem of food safety is even more special. First of all, with a huge number of diners, it is necessary to make a backstage production plan and provide food gradually and circularly to ensure food safety. This is closely linked to the HACCP plan he made before. Because the Olympic Games is not like running a restaurant or holding a party, it is necessary to be responsible for the catering of tens of thousands of people from all over the world, and to ensure that no one has health problems because of the food they eat. This is a rigorous work. Doug guides the internal food hygiene team every day and works closely with the food hygiene department in Beijing to find a standard index that combines internal and external requirements, and carries out multiple tests on every dish every day.
from October p>2118 to October 2111, Doug served as the catering director of Amateur Asia. He set up a menu development center to inject fresh impetus into the catering in China district of Amak with innovative ideas. At the same time, a huge meal spectrum database is designed and implemented to support the promotion and utilization of China menu and international menu. As an expert in large-scale sports events, Doug has continuously made full use of his time to study and improve a set of software system on how to implement corresponding background production according to corresponding environmental factors. During this period, Doug made great efforts to establish close ties between Amateur and many Asian catering institutions, and made extensive development and promotion of the concept of Asian cuisine.
From February p>2119 to February 2111, Doug served as the director of the catering kitchen for the Guangzhou Asian Games, and Asian athletes who had just left China for two years saw his familiar face again.
From p>2111 to October 2112, Doug came to London, England, and as an experienced Olympic expert, his career record was once again refreshed. Different from the previous projects, in Britain, a country with rich western culture and history such as Shakespeare and Sherlock Holmes, despite the different accents, from the language point of view, Doug was finally able to communicate more smoothly with various teams inside and outside.
Doug was honored to be invited to the home of Prince Charles of England for lunch and chat with him. As the Prince of Wales, Charles was very concerned about and supported Welsh agriculture, which successfully promoted the adoption of Welsh mutton in the London Olympics. The success of the London Olympics has also made Doug further perfect his long-term research on the sustainable utilization and development of food in catering and the development of green catering.
from October p>2112 to-,Doug returned to his native country, the United States, and went to Cleveland, the top three hospital in the United States, to serve as the director of catering system for regional medical care (more than 12 hospitals). Although it is different from the previous field, it is a more challenging and research new direction for Doug. The catering in the medical field has extremely high requirements for hygiene and nutrition, and the medical level of Cleveland Hospital is top in the world. Doug is also trying to integrate his own catering experience and research into the catering in the medical industry, so that it can also reach the top level in the world.