About Us
As you can tell I started my culinary career pretty early. That's me on the left. My brother rinsing on the right. We were 5 and 7. By the time I was in second grade I already knew how to handle a knife and was cutting my own apples for lunch. The rest they say is history. My history...30 restaurants later, scarred hands and heart, bad feet and back, divorced and with out medical or retirement...here, giving you my experience without the pain. Lucky you.
It hasn't been all bad. Got to work with with some big names who of course couldn't remember my name if I where wearing a name tag. Like Chef Mark of Martha's Vineyard Island who fired me after he caught me stealing his Blueberry Merlot Soup with Creme Fraiche. Yeah, it was worth it. So worth it. Or Chef Janos in Tucson, the grandfather of southwestern cuisine who would stop production of the whole kitchen just so they could all sit down, stare at you with their resentful, grizzled looks and ask you questions proving they were better than you. Not stressful at all.. Of course, I cannot forget all the hundreds of unspoken heroes of the restaurant fam who you live and die with , in and out of the weeds, who made you who you are today. Man, I miss them!
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Through the years, 30 of them professionally, one starts to collect information where he feels a great need to unburden himself. And so The Musgrove Food Index was born. With over 3,800 ideas and recipes and still counting I really do hope and pray your journey will be a joyful and fulfilled one with many discoveries to come. God bless you all!
Our Story
I couldn't do it without Joe. He's been my buddy and best friend since the first day meeting him at a restaurant we worked at together. He's the king of ideas. A true inspiration and a real foodie. He is what I compare all other self proclaimed foodies against. Some of his ideas are just magical, like Coconut Creme Pop Tarts or Dulce de Leche Snickers or Yellow Curry Dipping Sauce for McDonald's chicken nuggets or Pear Gatorade. And don't even get him going on Pizza ideas. He's the boss and my natural catalyst of making this website a reality. Thanks, Joe.