I have been cooking professionally for over fifteen years: from fine-dining restaurants, to private chef work, to building and running the food program at a tech/food start-up serving over 2500 employees a day.
I have years of private chef experience, as well as experience in creating and scaling a stellar employee food program, consulting, catering all types of events, kitchen management, teaching, food styling, recipe writing and more. I love international flavors, but my cooking is inspired by our stellar local and seasonal ingredients, and thoughtful farming and fishing practices. My passions are food, agricultural policy, foraging and wild edibles, the ocean, traveling and culinary education.
Plan, create and coordinate custom meals for families, including clients who require confidentiality and discretion. Develop diverse menus for breakfast, lunch, and dinner to meet strict dietary restrictions and requirements. Pair beer, wine and cocktails with food. Plan and execute ad hoc dinner parties. Grocery shop for all meals and special occasions. Manage weekly food budgets. Provide table service, including table settings and creating table-scapes, as required. Provide education to clients on ways to create appetizing, healthy dishes that meet family and health requirements. Leverage relationships with farmers and food purveyors to source the best ingredients for my clients.
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