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A passionate culinary practitioner with vast experience in the Hospitality Industry, two of which was in Baking and Pastry making, seeks employment as Executive Chef in a large restaurant in New York City. Besides being personally capable of cooking gourmet food and pastry, has excellent man management skills and a highly innovative nature which enables production of novel cuisine.
2008 to Present: Pastry Chef, Nikolai’s Restaurant, New York.
2006 and 2007: Assistant Chef (Sea Food), Martha’s Restaurant, Portland ME.
2004 and 2005: Assistant Chef(Meats), Martha’s Restaurant, Portland ME.
2001 to 2003: Assistant Chef, Portland Jackson Hotel’s Dining Room, Portland ME. Joining the hotel as a Trainee Chef rose to the position after rigorous training under some of the world’s most sought after chefs.
Education:
Currently pursuing Online Bachelor of Arts in Le Cordon Bleu Culinary Management degree completion program. Expect to complete by December 2009.
Bachelor of Professional Studies (BPS) – Culinary Arts. The Culinary Institute of America, Hyde Park, NY.
Certificate of Competence in Baking and Pastry Arts. Le Cordon Bleu College of Culinary Arts, Boston - Cambridge, MA
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