Printing tool Download PDF

Summary

  • Skilled culinary professional with broad experience in French, Middle Eastern, and Italian cuisine, a la carte, buffet and fine dining experiences. Barista and Bar Tending skills as well.
  • Artistic menu design utilizing seasonal products. Exhibit a unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills.
  • Customer focused in preparing exquisite dishes to accommodate any dietary need and committed to creating memorable dining experiences.
  • Focused on the meaning of food.

Culinary Background

2011-01Present

Personal Chef

Wholesumcreations

Creating menu's for entire families focusing on total body health for entire family.

2015-082016-08

Chef

US-12 Bar and Grill

Ordering, receiving, inventory, prep, plate design, quality control, cost control, customer service

Education

2008-082010-06

Culinary Arts

Le Cordon Bleu

References

Katie Sieracki/ Pastry Chef and owner of Boule Artisan Bakery

Ruth Mossok-Johnston Food writer

Robert Purcell Pastor at Detroit World Outreach

CULINARY ACUMEN

Intimate & Large-Scale Catering Events

Fine Dining

A La Carte

Banquet Service

Creative Menu Development

Management

Price Structuring & Cost Containment

Special Event Planning

Safety & Sanitation

Quality Control

Profit Enhancement

Inventory & Purchasing

Guest Relations

Teaching