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Work experience

Aug 2014Present


Diem Culinary

I went into business for myself operating as a person chef and caterer. In doing so I learned even more than I had before in all  of my positions combined. I already knew a lot about running a food business but this was a better teacher because I gained actual experience. Specifically I learned a lot more about the following things: menu costing and planning, product ordering, customer service and interaction, sales, and marketing. Being a small business owner required me to take on each of these positions which was great because the experience has prepared me for positions that require more experience,  a good eye for detail, professionalism, and a person that is career oriented and goal driven. 

Mar 2014Oct 2014

Saute Chef


I started on the salad/garm station at Barbette and was moved to saute within a month. I was required on both stations to run daily specials that I would come up with on my own but each special did require approval of the manager on duty. I prepped my station daily, made soups, butchered fish, and many other duties. Barbette is a scratch kitchen and is very face paced and physically demanding. Presentation was a major focal point as Barbette is a fine dining establishment. 

Nov 2012Mar 2014

Lead Line Cook

The Hotel Minneapolis

I prepared various types of food for multiple events in this position. I worked on the line as well as in the banquet area. I was able to learn a lot in this position because of the wide array of events we handled. Some of my usual duties were: prepping food for the restaurant and banquets, and in-room dining, line cooking, taking stock, prepping order lists, and delegating work to subordinates when needed. 


Aug 2005May 2010

B.A Political Science



Customer service
Office Skills
Culinary arts


These are just a couple examples of my culinary ability and style. 

Text Section

In addition the the items listed here I have additional work experiences and references available for discussion upon request;