Salon Team Meals

sole to soul

Patrick Glennon

Patrick ‘Paddy’ Glennon’s experience is as diverse as his passion for protecting the environment. Paddy’s 40 years in the food service industry has a broad scope from working as a deck hand on cod trawlers out of Provincetown, Massachusetts to handling fresh fin fish, tunas and swords for shipping to lead fishmonger at the well-known Superior Seafood Company. Alongside his current role, Paddy owns Clausen Oyster Farm, in Coos Bay, Oregon, the Pacific Northwest’s third largest farm and home to the area’s beloved bay-side restaurant, a feature of the farm. Featuring on countless media, with highlights such as; Food Network, America Now, Cutthroat Kitchen, Iron Chef America – TBS Network, Paddy was a contributing writer for the book on farm to table cooking: Community Table.

UPGRADE TO PREMIUM TO WATCH THIS VIDEO

Upgrade your account to access this Premium
video and so much more educational content.

UPGRADE TO PREMIUM TO DOWNLOAD THIS WORKBOOK

Upgrade your account to access this Premium
workbook and so much more educational content.

Salon Team Meals

There's no better motivation when getting healthly and staying healthy than when you get your friends and family involved. And your salon family is no exception. It's time to help each other while we help ourselves. Watch as award-winning chef, Patrick Glennon explains not only the health benefits, but the psychological benefits of sharing meals with your team. We are all in this together, so let's learn how to take care of one another.

"Meal prep on Sunday provides a healthy, ready-made alternative to the common fast food option."

RELATED VIDEOS

MORE TO EXPLORE

Healthy Snacks For Your Salon

sole to soul

Patrick Glennon

Patrick ‘Paddy’ Glennon’s experience is as diverse as his passion for protecting the environment. Paddy’s 40 years in the food service industry has a broad scope from working as a deck hand on cod trawlers out of Provincetown, Massachusetts to handling fresh fin fish, tunas and swords for shipping to lead fishmonger at the well-known Superior Seafood Company. Alongside his current role, Paddy owns Clausen Oyster Farm, in Coos Bay, Oregon, the Pacific Northwest’s third largest farm and home to the area’s beloved bay-side restaurant, a feature of the farm. Featuring on countless media, with highlights such as; Food Network, America Now, Cutthroat Kitchen, Iron Chef America – TBS Network, Paddy was a contributing writer for the book on farm to table cooking: Community Table.

UPGRADE TO PREMIUM TO WATCH THIS VIDEO

Upgrade your account to access this Premium
video and so much more educational content.

Healthy Snacks For Your Salon

Are there candy bars in your nail drawer and chips in the stock room? Is there just not enough time to eat a healthy snack with only 5-minutes between clients? Eating well can be hard in the salon, especially when the kids are rushed to school and you haven't had a chance to eat breakfast. Packaged snacks become a diet staple at work. Not anymore, let Patrick Glennon, award-winning chef, teach you how to prepare healthly snacks that can replace 1000+ calories a day of processed carbs. These are also great ideas for your kiddo's lunchbox.

"Heathly eating isn't easy, you have to prepare food so that it's readily available & looks appetizing."

RELATED VIDEOS

MORE TO EXPLORE

Meal Prep For Healthy Salon Lunching

sole to soul

Patrick Glennon

Patrick ‘Paddy’ Glennon’s experience is as diverse as his passion for protecting the environment. Paddy’s 40 years in the food service industry has a broad scope from working as a deck hand on cod trawlers out of Provincetown, Massachusetts to handling fresh fin fish, tunas and swords for shipping to lead fishmonger at the well-known Superior Seafood Company. Alongside his current role, Paddy owns Clausen Oyster Farm, in Coos Bay, Oregon, the Pacific Northwest’s third largest farm and home to the area’s beloved bay-side restaurant, a feature of the farm. Featuring on countless media, with highlights such as; Food Network, America Now, Cutthroat Kitchen, Iron Chef America – TBS Network, Paddy was a contributing writer for the book on farm to table cooking: Community Table.

UPGRADE TO PREMIUM TO WATCH THIS VIDEO

Upgrade your account to access this Premium
video and so much more educational content.

Meal Prep For Healthy Salon Lunching

Fast food lunching is the mainstay in a busy salon environment. With no time to eat or rest, it's too easy to shove down some french fries or a burrito in the quick 15-20 minutes you may be lucky to get between clients. Remember that if you don't take care of you, you can't take care of others! So take some advice from award-winning chef, Patrick Glennon on what he recommends as a fast food alternative for his busy wife when she's at the salon.

"Meal prep on Sunday provides a healthy, ready-made alternative to the common fast food option."

RELATED VIDEOS

MORE TO EXPLORE