From sitting on the counter peeling carrots with my mother, while my five siblings were outside playing. I was able to get that alone time with my mom. From that day forward I equate food with love. Ive been a chef for most of my life and the restaurant industry. Started flipping eggs when I was sixteen and never looked back.Every job I've taken from then on was all about learning my craft, to better improve my knowledge, style, and a consistent approach for excellence in craft I now call Art. And still learning .
I offer a lifetime of experience in everything from gourmet breakfast, beautiful brunch style lunches, long thought out twelve course meals and large corporate banquets and up to five hundred person events and everything in between.
I am from the Northwest and have been lucky enough to work with some of the worlds greatest seafood and forage for fresh and wild ingredients. People ask me all the time whats your specialty ? Then they get annoyed when I ask what time a year is it ? What region am I living in ?
*Purchased all food items from farmers markets or local butchers and seafood establishments, guaranteed the freshest ingredients available, oversaw the growing of ingredients in the house herb and vegetable gardens.
*Maintaining fully stocked refrigerators and shelves.
*Prepared gourmet style lunches and dinners from two
person tables to sit down dinners of 30 people.
*Created many different diet restricted meals, gluten free, dairy sensitive, vegetarian and vegan creative meals
*In charge of serving the meals and managing the table through the lunch and dinner service
*Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
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