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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Roanoke AveFaireld, CT Street Address
#PHONE NUMBER AVAILABLEEMAIL AVAILABLEOBJECTIVE :An Executive Chef or Pastry Chefs in the hospitality industry, emphasizing my creative style of cooking, while incorporating my classical French training. My commitment to meeting the demands of a exible schedule, to work in a progressive drama free environment, to conceive food ideas that are delicious, seasonal and cost eective. I am adept in menu and recipe development, as well as maintaining a protable food cost, without compromising the integrity of the product. I believe in running a clean, quiet, and well organized kitchen. Can execute healthy, clean, vegetarian, vegan, and gluten free foods. Have my current food handlers certicate. EXPERIENCE:Victoria Allyson Catering Beverly Hills ~ 2011 to present ~ Executive Chef / Owner of an o premise catering company. Manage creation & completion of all menus. Recent functions include Sony Pictures Studios Outlander launch dinner for author Diana Gabaldon. Catered theme events for Whimsic Alley, HighTeas, Fandom dinners, Murder Mystery dinners, Book Signings, GOT events, Harry Potter Yule Balls and much much more.All About Food ~ 2002 -2009 NYC ~ Executive Chef & Production Manager ~ responsible for all menu& recipe development, ordering, food costing, sanitation procedures, hiring, training, stang, schedules and ensuring completion of high quality end product and satised clients. Cobbs Mill Inn ~ 1999 ~ 2001 Weston, CT ~ Executive Pastry Chef & Banquet Manager ~ responsible for production of all wedding cakes, desserts, pastries for corporate functions, events and on premise weddings. Plus 6 daily desserts & production of all breads daily for the in house restaurant. Managed all ordering, inventory & production schedules.The Tokeneke Country Club ~ 1997 - 1998 Darien, CT ~ Executive Chef of a 300 member private beach and tennis club on Long Island Sound. Was active working the line Executive Chef with daily lunch & dinner service, private &unctions, and numerous member events. Responsible for all menu creation, ordering, stang, scheduling, food & labor costs. Menus changed every 2 weeks and featured wine tasting dinners, clam ales, Sunday brunch, jazz dinners and much more. The River Club Caterers ~ 1992- 1996 Wilton, CT~ Executive Chef of a large well established on and o premise catering company, with ala carte restaurant and daily corporate cafeteria. Executed functions and galas for up to 1000. Responsible for all aspects of kitchen operations. Worked closely with the owner to take the company from a 40 % food cost to 26, without sacricing quality. EDUCATION :LaVarenne Ecole de Cuisine Paris, France : Intermediate, Advanced & Graduate Degrees 1978-79 Murray State University Murray, KY : Nutrition & Philosophy 1976- 1977 The Ritz Escoer Paris, France : Continuing Education in Pastry Arts 1994 The New School ~ NYC ~ Food Writing for the Digital Age 2008 Harvard University EDX Course in Science & Food 2012 Currently : Cornell University online Hospitality Degree 2017 to present Notable Mentions : Guest Chef~ The Upper Crust Catering NYC with Gabrielle Hamilton Pastry Chef & Bakery Manager ~ Pour La France Aspen, Co Sous Chef / Pastry Chef - 601 Magnolia Louisville, Ky - under original owner Ed Garber Member of the WCRMember of the James Beard FoundationCollector of Vintage Cookbooks & Cookware (pre 1950s) References available upon request |
