To become the Executive Visionary Chef at a major restaurant and to expand my culinary experience through further insight within the culinary industry.
A professional head chef based in Ft. Lauderdale, Florida, Francis de los Hoyos currently operates his own catering business, Fire Food Connection. Francis de los Hoyos holds an associate of arts in Culinary Arts from the International Culinary Schools at Art Institute in Fort Lauderdale and is ServSafe certified. A training designation administered by the National Restaurant Administration, ServSafe ensures that an individual is qualified to safely prepare and transport food. The program combines online learning with face-to-face instruction to provide comprehensive educational materials for individuals in the restaurant industry. The program’s training and certification is one of the most respected and widely recognized food safety certifications in the country. ServSafe offers training in the areas of food handling and alcohol service, in addition to the ServSafe Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute-Conference for Food Protection, and has certified more than 5 million foodservice professionals to date.
Francis de los Hoyos earned his associate degree in Culinary Arts from the International Culinary Schools at Art Institute in Fort Lauderdale. An honor roll student every semester, he graduated in 2010 among the top five percent in his class. Currently, Mr. de los Hoyos applies his education and experience to operate his own catering company. The Art Institute of Fort Lauderdale opened its doors in 1968. Originally offering instruction in just three areas—commercial art, fashion illustration, and interior design—the school has since widened its focus to encompass a broad range of applied arts, visual arts, and culinary arts. The school’s culinary program offers students hands-on experience and valuable skills to facilitate a career in the culinary field. Students can choose from a number of degree and diploma options, among them an associate of science in baking and pastry or an associate of science in culinary arts. The program also offers a bachelor of science degree program in Culinary Arts Management, which is accredited by the American Culinary Federation (ACF). Well-known for producing skilled, competent chefs, the institute’s culinary program has earned the 2005 American Culinary Federation's Achievement of Excellence Award.
Fishing, Kayaking, Golfing, Gardening, Pastry, Baking, DIY
Problem Solve and reacts well to change
Respectful, Intelligent, Fast Learner and Team Builder
Special Events, Catering, Planning & Customer Service
Preparation and Inventory Control Management
Trainer in Staff Development and Motivation
Orchestration & Presentation of Kitchen Operations
Dec 2010 - Present
Fire Food Connection Catering Company
Catering, Private Parties and Special Events