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Click here or scroll down to respond to this candidateCandidate's Name
Saint Petersburg, FL Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEWork ExperienceLine CookIL Ritorno - Saint Petersburg, FLMarch 2021 to February 2022For my first few months at Il Ritorno and worked mainly meat station. After that I moved to garmache where I got my first dish on the menu. Red Snapper Crudo with pomegranate seeds, watermelon radish, sorrel, basil oil, chili oil, and pomegranate aqua chili. The second dish I made was the Fall Salad. Sunchoke emulsion, red wine salsify, acorn squash Melianase, frisee, brussel sprout leaves, braised radicchio glazed with vegetable reduction then torched, tangerine and vanilla vinaigrette Third dish, Spring Salad. Green garbanzo mousse, pumpernickel soil, asparagus, fava beans, pickled morels, wasabi arugula, pea tendrils, ramp greens and stems, onion blooms, yellow violas, fava blooms. The last dish I made at Il Ritorno was an amuse bouche for the chefs bar. Smoked and charred eel with an eel glaze, salad of red sea weed, ramp greens, fennel, and orange, finished with a spirulina foam. The dish was sat atop a bowl filled with rocks garnished with varies sea weeds. on the bottom of the bowl there would be crushed dry ice. Water would be poured into the bowl right before presentation. I also baked bread and tended to the sourdough starter.Line CookOLIVIA - Tampa, FLNovember 2019 to May 2020At the end of my time at Cafe Ponte I was transferred to OLIVIA to help with the opening. My main job was pizza. Everyday my first task was mixing, shaping, and proofing the pizza dough, as well as setting up my station. My free time would be spent helping prep in pastry section. On a busy night I would make about 60- 70 pizzas.InternCafe Ponte - Largo, FLJune 2018 to May 2019I was hired at Cafe Ponte as an intern but not long after I was working full time. Everyday I would work garmache for lunch then grill or desert station for dinner. I would begin my day by starting the fire for the pizza oven. Normally someone else would set up the cold side of garmache so I would set up pizza station. After lunch I would make and shape the next days pizza dough. We'd have family meal then set up for dinner. I also worked on caterings which were usully plated events. One of which was a fundraising event hosted by a senator in his house.Prep CookLenny's - Clearwater, FLJanuary 2018 to June 2018At Lenny's I would come in early to prep for breakfast. I would either help prep the line or help in the prep kitchen depending on what they needed.EducationHigh school or equivalent in N/APtec - St Petersburg - St Petersburg Beach, FLApril 2017 to May 2017High school or equivalentSkills Food Preparation Culinary Experience POS Cooking Kitchen ExperienceCertifications and LicensesFood Handler CertificationServSafe |
