Culinary Experience
Trained and highly skilled kitchen cook with a combined 10 years of working in restaurants with front end, back end and management experience. Please contact me for a full resume.
Currently a Culinary Diploma student at Le Cordon Bleu, Hollywood, Graduation Sept ‘11
ServSafe Food Protection Manager Certification, 90% Passed, Expires 02/10/2016
RECENT EMPLOYMENT
Sept 2012 - current
Bite Catering Couture, Santa Monica
Event Chef, Contractor
Bite has been an incredible learning experience in off-site private event planning and execution. Responsibilities primarily have been of managing the preparation of multiple parties at one time, which sometimes meant long hours of cooking and complete kitchen set up and breakdown. Complete event set up and breakdown includes designing an appropriate display for the event with respect to the client’s home or business and menu. Minor duties included production scheduling, shopping, and managing payroll.
Feb 2011 – Oct 2012
Gordon Ramsay at the London West, West Hollywood
Cook
Gordon Ramsay’s kitchen at the London West Hollywood has been an ultimate playground and learning experience offering me a chance to learn different aspects of high volume gourmet food cooking and plating design. I was a fully rotated cook in all stations of the kitchen and restaurant, trained to work in a brigade and to work independently in solo stations.
Stations:
Pastry Cook
Garde Manger/Pantry
Sushi
Hot Line - In-room Dining
Hot Line, Garnish - Gordon Ramsay
Banquets
Chef Garnish
Hot and cold line training and experience, plated desserts line training and experience –
Responsibilities include maintaining fresh mise en place for 24-hour menu room service menu and bistro menu.
Gordon Ramsay avant garde prep, cooking and plating
Tuna loin breakdown, salmon breakdown, shrimp, lobster
Sushi rolls, sashimi and nigiri, special customized sushi rolls, tempura, sushi rice
Emulsified vinaigrettes, hot butter emulsions
Purees for plating design
Salads and composed salads
Grill line including burgers, fish, and seafood
Banquet prep and plating
Dessert plating and production
High volume production with high, consistent standards expected of gourmet food service
Jan 2011 – May 2011
Wolfgang Puck Catering One Time Events – Los Angeles
Hollywood Palladium: desserts salad and caviar presentation, hot sole plating and event breakdown
Grammys: Pommes puree, fried rice, short rib, prep and presentation, event breakdown
Pacific Design Center: worked grill, assembled all high presentation passed appetizers
LA Live, All Stars: assembled all cold appetizers
Sony Studios: assembled and garnished salads, sushi station assembly and garnishing, event breakdown
Diamond Catering
Taglyan Cultural Complex
March 15, 2011
LA St Patty’s Day Fest
Sushi desserts assembly and presentation – prepared all jello shots
Break the Cycle Young Professionals, Unmasquerade
February 11, 2011
Caterer
California Design Center – Los Angeles
Catered event – Menu creation for 150 guests - passed and plated appetizers
Broke as a Joke – Los Angeles
January 14-16, 2011
Caterer
On-site production catering – lunch and dinner – 25 person crew
Menu creation and execution, limited budget, food restrictions and allergies
Skills: Microsoft Office; Master of Excel, vlookups, advanced formulas, pivot tables, charts; Agile, SCRUM; PGAdmin, able to perform simple SQL statement; QuickBooks; SharePoint; Adobe Photoshop; Avid Xpress; Final Draft Pro; TTY; Mac and PC friendly
Education: ColumbiaCollege Chicago, B.A. – Television Production
University of NorthTexas, Mass Communications: Radio, TV & Film
Culinary Externship: Gordon Ramsay at the London West Hollywood
Internship: WMAQ-TV Chicago – NBC 5 Chicago – Local Marketing and Public Relations
