Chef for a high class establishment where my experience and culinary specialties will be utilized in preparing a wide range of international cuisines.
Proven ability to produce quickly under pressure, without sacrificing quality.
Basic mastery of cooking philosophy and technique.
Full range of managerial skills.
Understanding of all key health and sanitation concerns.
Guest Specialist, Morris Elliot Cooking Show
Recipe publication: Home & Kitchen Magazine
Top Honors, Johnson School of Culinary Arts
Chef 1998 - Present Willington's Bistro, San Diego, California - Prepared a variety of specialties for breakfast, lunch, and dinner. 400 to 1000 covers daily. $3M in revenue annually. Direct supervision of Sous Chef, Kitchen Supervisor, and 20 cooks.
Pastry Chef 1992 - 1998 La Jolla Villa, Del Mar, California - Created daily dessert menu. Established kitchen protocols for each menu item, still in use today. Created several new desert items, including the La Jolla Souffle.
April 1992 Johnson Culinary Institute, Los Angeles, CA B.A., Culinary Arts
Specialization: Italian Cuisine