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This profile was last updated on 6/10/2014 and contains contributions from the  Zoominfo Community.

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Phil Nekic

Manager

Bob's Seafood

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Bob's Seafood

Background Information

Employment History

Guest Chef

Kitchen Conservatory


Chef and Culinary Educator

Norwood Hills Country Club


Web References(65 Total References)


Guest Chef Biographies

www.kitchenconservatory.com [cached]

Phil Nekic - Guest Chef at Kitchen Conservatory
Phil Nekic of Bob's Seafood Phil Nekic, who has worked at Bob's Seafood for many years, teams up with local chefs for very popular classes on how to cook fish. He brings in a market basket of fresh fish and shows how to select and cut the freshest fish. Phil enjoys sharing his extensive knowledge of fish varieties, seasons, and sourcing the best fish and shellfish.


www.typesofoliveroil.com

With phones ringing in the background, Phil Nekic, Wholesale Manager for Bob's Seafood on Olive in University City scans a list on his desk, rattling off .


londonontario.wearenetwork.com

"We sell quite a bit," says Phil Nekic, wholesale manager at Bob's Seafood in University City.


www.saucemagazine.com

According to Phil Nekic, manager at Bob's Seafood in University City, the Blue Point still reigns supreme in St. Louis.
A larger oyster, the Blue Point ranges from 3 to 4 inches in diameter and sometimes requires a knife and fork to navigate. It also has a salty (see "briny" in oyster-speak) flavor with a melon-tinted aftertaste and, according to Nekic, is easier to shuck and therefore better for consuming raw. A large flat oyster, 3 to 4 inches across, Belons command a premium price and, according to Nekic, better serve as a cooking oyster, unless metallic to the point of stainless steel is your flavor of choice.


www.saucemagazine.com

According to Phil Nekic, manager at Bob's Seafood in University City, the Blue Point still reigns supreme in St. Louis.
A larger oyster, the Blue Point ranges from 3 to 4 inches in diameter and sometimes requires a knife and fork to navigate. It also has a salty (see "briny" in oyster-speak) flavor with a melon-tinted aftertaste and, according to Nekic, is easier to shuck and therefore better for consuming raw. A large flat oyster, 3 to 4 inches across, Belons command a premium price and, according to Nekic, better serve as a cooking oyster, unless metallic to the point of stainless steel is your flavor of choice.


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