Each Wednesday, The Citizen features someone in the food services industry from the Finger Lakes community in The Banks:
This week, we spotlight Tom Armstrong of Rosalie's Cucina.
Tom Armstrong
Age: 46
Hometown: Geneva
Family: Single
Education: High school and BOCES graduate
Occupation: Day chef at Rosalie's Cucina and creator of Tom's Bootleg BBQ Sauce
Hobbies: Live music - jazz, blues and reggae
Q. What is the one food you cannot live without? Why?
A. Jamaican food. When I moved to Hartford, that's when it all happened because it has a large Jamaican population and I was able to experience the culture and food.
Q. If you could only eat one food item the rest of your life what would it be and why?
A. Bananas, because I already eat one every morning.
Q. Fill in the blank. People would be surprised to know that even though I work in the food industry, when I am at home in the kitchen, I _____.
A. Do not cook. I always eat at work or eat out. If I do cook at home, it is something simple.
Q. If you were given a million dollars to open your own restaurant or bar, describe the bar or restaurant and what type of food you would serve.
A. A barbecue place to go with my barbecue sauce.
Q. Where would it be located? Why?
A. Right here, because there's no barbecue joint.
Q. On the day of your restaurant/bar's grand opening, if you could select anyone in the world to be your first three guests, who would they be?
A. Jazz musician David Sandborn, blues musician Chris Cane and reggae artist Gregory Isaacs.
Q. What are the attributes of a great boss?
A. A great personality, can reason well and some one that gives me freedom.
Q. What have you learned are the top three things to run a successful food business?
A. Service, awareness and to observe.
Q. What are some highlights with Tom's Bootleg BBQ Sauce?
A. Being a big hit at the 2001 Taste of the Nation in Ithaca, then getting it produced at Nelson Farms and being sold in five local stores - in Skaneateles at Joe's Pasta Garage, Infused and Rosalie's Cucina; Ledgends in Union Springs and Dauts in Auburn.
Q. If you weren't working in the food business what would you like to be doing? Now, realistically, what would you probably be doing?
A. Probably a road manager because I'm into music.
Q. Ugh. What is the one food you cannot stomach? Why?
A. Cottage cheese. It's fine in lasagna, but I can't eat it straight.
Tom Armstrong
Age: 46
Hometown: Geneva
Family: Single
Education: High school and BOCES graduate
Occupation: Day chef at Rosalie's Cucina and creator of Tom's Bootleg BBQ Sauce
Hobbies: Live music - jazz, blues and reggae
Q. What is the one food you cannot live without? Why?
A. Jamaican food. When I moved to Hartford, that's when it all happened because it has a large Jamaican population and I was able to experience the culture and food.
Q. If you could only eat one food item the rest of your life what would it be and why?
A. Bananas, because I already eat one every morning.
Q. Fill in the blank. People would be surprised to know that even though I work in the food industry, when I am at home in the kitchen, I _____.
A. Do not cook. I always eat at work or eat out. If I do cook at home, it is something simple.
Q. If you were given a million dollars to open your own restaurant or bar, describe the bar or restaurant and what type of food you would serve.
A. A barbecue place to go with my barbecue sauce.
Q. Where would it be located? Why?
A. Right here, because there's no barbecue joint.
Q. On the day of your restaurant/bar's grand opening, if you could select anyone in the world to be your first three guests, who would they be?
A. Jazz musician David Sandborn, blues musician Chris Cane and reggae artist Gregory Isaacs.
Q. What are the attributes of a great boss?
A. A great personality, can reason well and some one that gives me freedom.
Q. What have you learned are the top three things to run a successful food business?
A. Service, awareness and to observe.
Q. What are some highlights with Tom's Bootleg BBQ Sauce?
A. Being a big hit at the 2001 Taste of the Nation in Ithaca, then getting it produced at Nelson Farms and being sold in five local stores - in Skaneateles at Joe's Pasta Garage, Infused and Rosalie's Cucina; Ledgends in Union Springs and Dauts in Auburn.
Q. If you weren't working in the food business what would you like to be doing? Now, realistically, what would you probably be doing?
A. Probably a road manager because I'm into music.
Q. Ugh. What is the one food you cannot stomach? Why?
A. Cottage cheese. It's fine in lasagna, but I can't eat it straight.
The Citizens' Say
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