Arpad Mihaly got his start at the very bottom as a 18-year-old freedom fighter in the 1956 Hungarian Revolution. As a refugee in Canada, his plans for an education were side-tracked and he spent nearly three years working underground in a British Columbian gold mine. By that time, he had saved enough to move back to Vancouver, taking jobs in restaurants and country clubs in order to learn the business. Seeing the potential, one of his customers suggested he pursue formal education and ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.