Professional Profile

Nationally recognized chef with broad experience in foodservice operations and four years in management. Highly skilled in food production, scheduling, ordering, menu development, quality assurance, table service, food cost control, and sanitation. Comprehensive knowledge of American and international cuisines.

Education

THE CULINARY INSTITUTE OF AMERICA – Norris, South Dakota
Associate Degree, Occupational Studies in Culinary Arts (1996)

• Completed comprehensive course work covering all aspects of foodservice and supervisory management.
• Self-financed 100% of academic expenses through outside employment.

Experience

EXPRESS CATERING SERVICE – Ono, Massachusetts
Executive Chef (1996-2001)

• Catered up to 1,500 meals daily and coordinated high-profile corporate events.
• Supervised staff of 3-10 at multiple locations.
• Oversaw food preparation, planned menus, purchased food, and maintained positive relations with vendors.

THE GABLES COUNTRY CLUB – Columbus, Ohio
Chef (1994-1996)

• Directed banqueting operations in several dining rooms and developed weekly a la carte menu specials.
• Supervised culinary apprentices and provided ongoing training. Hired, trained, and scheduled kitchen crew.
• Developed new luncheon, dinner, and banquet menus.

JOHANSEN'S SWISS RESTAURANT – Bangor, Maine
Roundsman / Prep Chef (1992-1994)

• Worked as prep chef and assisted with food preparation for lunches, dinners, and catered affairs.
• Prepared desserts.

Affiliations

• The Gourmet Society
• The Culinary Society of Massachusetts

Contact Me

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