Category: CHEF

         CHEF       Executive Profile    Accomplished personal chef, committed to culinary excellence, quality ingredients and personalized service
seeking to add his extensive culinary skill and knowledge of nutrition and health to best serve the needs of every
person he cooks for.      Skill Highlights          Classically trained chef proficient in all facets of food production  Attention to detail, cleanliness and diligence to prevent any possibility of cross contamination  Extensive knowledge of nutrition and various specialty diets  Proven ability to manage daily culinary operations for multiple households with changing needs and demands      Expertise with various forms of protocol and table service appropriate to a multitude of settings  Able to shop and manage acquisition of specialty foods and foods which are maximally nutrient dense  Communicates effectively, and values discretion and privacy  Wine and liquor inventory and management            Professional Experience     10/2004   to   07/2016     Chef    Company Name   －   City  ,   State      Maintained daily culinary operations of multiple local properties, cooking for private client and multiple guests in multiple homes. Utilized in-depth knowledge of nutrition & communicated with healthcare professionals to optimize nutrition for desired health outcomes. Acquired and utilized extensive knowledge of medicinal herbs & their uses. Engaged in broad study of and customization of specialty diets. Created private label specialty products including mustards, hot sauces, chutneys, barbeque sauces, chili, mead, sauerkraut, kimchi and various other lacto-fermented products. Cooked for celebrities, executives, investors, & heads of state among others; Understand need for discretion and privacy. Oversaw domestic & international food production. Acquired wild & foraged foods. Hired, fired & trained staff at multiple international estates. Conducted extensive parties and charitable events; managed all facets of culinary event logistics. Maintained food service and provisions for private aircraft. Understand, taught & trained protocol & etiquette to various estate and event staffs. Managed relationships with vendors, negotiated prices of ingredients and equipment. Conducted wine & liquor inventory management    ​​        10/2004   to   Current     Chef Consultant    Company Name   －   City  ,   State      Nutrition, diet & recipe planning including for cancer patients, cardiac patients, and people with chronic diseases including Hepatitis C, Crohn's, & Hashimoto's. Taught diet, nutrition & cooking classes and smart consumer classes. Taught cooking and food science classes to children. Assisted with planning and creation of multiple community and school gardens. Trained area chefs on utilization of seasonal and regional produce in cuisine.      ​        07/2003   to   10/2004     Banquet Chef    Company Name   －   City  ,   State      Served on opening team for $800 million hotel; responsibilities included trouble-shooting culinary work flow, equipment needs, permitting & inspections, internal audits of health and safety, assessments of ingredients to minimize production waste and control inventory Sourced ingredients, specializing in fresh and local Developed vegetarian banquet menu to be used corporate wide Oversaw volume cooking; largest banquet included service for 2,500 Specialized in logistics with broad project management skills; developed comprehensive time management for events, sourced ingredients, assembled culinary teams, developed banquet and event menus, served as liaison to front of the house on events, worked to trouble shoot procedures to ensure food quality for large volume cooking Managed diverse multicultural staff to function as cohesive team serving under intense deadline pressure situations Developed and implemented HACCP, or hazard analysis of critical control points.       ​        06/2002   to   06/2003     Executive Sous Chef    Company Name   －   City  ,   State      Designed and implemented seasonal banquet menus. Transformed kitchen culture from one of pre-packaged food to scratch cooking. Designed menu which changed 60% daily in order to utilize the best local seasonal foods available. Created relationships between local farms and the restaurant. Created and prepared extensive pastry and dessert selections.   ​​        06/2001   to   06/2002     Shepherd/Caretaker    Company Name   －   City  ,   State      Shepherd of 160 Montadale sheep, included: all care of animals, pasture management and animal husbandry Marketing and sales of all lambs production Management of organic market garden Harvest and preparation of foraged foods Care Taker of 207 acre island in Lake Champlain, responsible for maintenance of all watercraft equipment, and buildings.   ​​        06/1999   to   11/1999     Externship    Company Name   －   City  ,   State      Operated wood-fired kitchen equipment including oven, grill and spit.  Produced Italian charcuterie, including fresh and fermented cures as well as cooked.  Worked with daily changing menu, utilizing seasonal regional ingredients.          Education          Associate of Arts  :   Culinary Arts    Culinary Institute of America   －   City  ,   State      Leader of Chef's Collaborative, Catered events including Spotlight on Hudson Valley cuisine              Food anthropology and Charcuterie    Study in Spain          Worked with accomplished chefs learning traditional cooking techniques, Spanish charcuterie, historical context and high end presentation.              Nutrition Dietetics    West Virginia Wesleyan   －   City  ,   State  ,   USA    3 years studying nutrition dietetics.  Won awards for public speaking and community education for nutrition.  Taught nutrition to children and families in area head start programs        Skills    Flexible temperament, able to accomodate changes of plans and special requests smoothly. Proficient cooking for specialty diets including various allergy and food sensitivities, gluten free, vegan, raw, paleo, specific carbohydrate diet (SCD), Gut and Psychology Diet (GAPS), Kosher, Halal, & Heritage diets. Proven ability to manage daily demands of planning menus, shopping and preparing meals for multiple households with changing plans and schedules.  Professional, respectful communication skills, eager to learn and able to teach.