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Click here or scroll down to respond to this candidateCandidate's Name , CSC
Presque Isle, MIEMAIL AVAILABLEThis is my life...hos-pi-tal-i-ty noun \ has-pe-ta-le-te \ 1 : generous and friendly treatment of visitors, guests and strangers; hospitable treatment 2 : the activity of providing food, drinks, etc. for people who are guests or customers of an organization EducationCulinary Institute of Michigan, Baker College - Port Huron, MI Associate of Applied Science - Culinary ArtsGraduated Summa Cum Laude - December 2014Wayne State University - Detroit, MIBachelor of Fine Arts - Interior DesignGraduated Magna Cum Laude - December 1993Work ExperienceCulinary Institute of Michigan, Baker College -Port Huron, MI Adjunct Chef InstructorJune 2015 - PresentTeach a variety of classes throughout the year depending on student enrollment. Classes taught range from basic to advanced cooking skills, lectures, restaurant operations and table service for the student-run restaurant which encompasses students from all programs offered including Culinary Arts, Baking and Pastry Arts and Food and Beverage Management.Vimax Media, Contract Employee - Madison Heights, MI Food Stylist/Recipe DeveloperOct 2020 Feb 2023Shop, prepare and style food for professional video shoots based on client needs; recipes vary greatly from day to day.Generate and test original recipe ideas based on seasonality and client requests; calculate nutritional data as needed.Sur La Table, Somerset Mall - Troy, MICulinary Lead/Chef InstructorOct 2010 May 2015Directly assisted the Resident Chef with management of the culinary program, including performing as Chef Instructor for 1-3 classes per week. Instructor duties included overseeing preparation of mise en place by kitchen assistants and facilitating hands-on cooking classes for 16+ students lasting 2 hours. Engaging with and making the class enjoyable for all students regardless of skill level was a main goal. Meeting retail sales goals of store products was also an expectation of the position. When not teaching, management duties consisted of menu planning for private events, shopping for ingredients, responding to program inquiries and preparing for the success of all cooking classes. (12 + per week) City Brew Coffee - St. Clair, MIProprietor and BaristaNov 2006 - Dec 2009Owned and operated a drive-thru coffee kiosk that welcomed 150+ customers daily. Duties included managing 8-10 staff members, drink development, inventory, bookkeeping, purchasing and quality control.White Farmhouse Kitchen - St. Clair, MIProprietor and Personal ChefSept 2001 - June 2006Generated a weekly menu offering, processed orders from customers, shopped for ingredients, prepared and delivered meals to 10-12 families per week. Wine selections were suggested to go with each dish.Meeting my customers personal family and dietary needs was my main goal. Additional Certifications, Activities and Honors Certified Sous Chef, American Culinary Federation valid through June 2025 ServSafe Certified - valid through April 2028Member of the ACF; Michigan Chefs de Cuisine Association - active since March 2013 Member of the World Association of Chefs Societies Professional Representative to the Advisory Board, CIM - Port Huron Professional Representative to the Advisory Board, Richmond High School ACF Sanctioned Competition, Port Huron, MI 2022, K Gold Medal ACF Sanctioned Competition, Port Huron, MI 2019, K Gold Medal, Perfect Score ACF Sanctioned Competition, Port Huron, MI 2018, K Gold Medal ACF Sanctioned Competition, Port Huron, MI 2017, K Gold Medal ACF Sanctioned Competition, Columbus, Ohio 2016, F-1 Silver Medal ACF Student Hot Food Team, Central Region, Silver Medal, 2015, Team Captain ACF Student Hot Food Team, Michigan State Champions, 2015, Team Captain Student Chef of the Year Champion 2014, Michigan Chefs de Cuisine Association Student Chef of the Year 2014, CIM - Port Huron |
