I want to see the world through its kitchens.

My mission began twelve years ago with this statement. I have been determined to fulfill its potential. As I have grown personally and professionally, so has the meaning of the mission. 　

I have been fortunate to work in a diverse range of food service establishments. This exposure has encouraged a great deal of learning. Each establishment taught many things, tangible and intangible. It has been the recognition of both that has allowed the actualization of my goals.　

Respect has been the heartbeat of my professional life. Superiors, colleagues, restaurants, food, even I need to feel respected. Respect encourages trust. These are the first two ingredients for success. Claude Bristol said, “Always try to do something for the other fellow and you will be agreeably surprised how things come your way.”　

The third ingredient to the recipe for success is communication. No man is an island, therefore it is essential everyone involved corresponds to reach the common goal. 　

Julia Cameron said, “Perfectionism is not a quest for the best. It is a pursuit of the worst in ourselves, the part that tells us that nothing we do will ever be good enough, that we should try again." Perfection is not continuously attainable. However, if one constantly strives for it, excellence will be the reward. 　

I have grown to think globally, but act locally. As I have evolved professionally I have developed my own principles of integrity. I believe in seasonal and sustainable food. I advocate for real artisans. The truth of food lies within its simplicity. Treat it respectfully, and let it speak for itself.　

My mission began literally, having had the opportunity to work in many kitchens, in many places. It has grown to an understanding of the world by the lessons learned throughout a career. A career that is driven by dedication and passion that moves closer to consummation with each new day.

 

objective

 

To obtain the position of Culinary Arts Instructor in a school that offers a career focused approach to professional education. A school which will capitalize upon my professional expertise, view my dedication to the development of the students’ skills as an asset, and share my respect for sound practical approach to the introduction of sustainable professional practices and demand for excellence.

 

Summary

Highly skilled and motivated culinary professional with a proven track record of dedication and professional accomplishments. Creative Problem Solver.  Composed and competent in stressful situations.  Educated and qualified in a variety of techniques and culinary principles. Seeks out increasing levels of responsibility.  Effective Communicator, leader and instructor.  Performs well with minimal supervision, and also functions effectively as part of a team. Flexible individual who learns and adapts quickly.

 

experience

11/2008 - Present                 Hearst Tower Executive Dining Room               Manhattan, NY Executive Sous Chef                                                                                                          

  • Developed and executed daily and seasonal menus for catering and plated service with integrity to locality and sustainability.                                                                                               
  • Reduced Food and Product cost by 5% from budget.  Managed costs by ordering and receiving, inventory, cataloging invoices and initiative and acumen towards usage of goods.                            
  • Maintained NYDOH score of A.  Implemented policies, procedures, practices and training of staff with regards to safety and sanitation.

 

8/2007 - 10/2008                                Fresh Direct                                 Long Island City, NY Sous Chef 

  • Prepared, supervised and led daily production of all cooked items for HMR in regards to quality, HACCP, inventory, requisition of materials and yields. 
  • Managed a staff of thirty employees including scheduling, training, monitoring performance, mentoring, coaching and discipline
  • Assisted in the forecasting of goods and controlled food and waste costs to achieve maximum profitability while maintaining quality standards.      

                                                                    

4/2005 - 7/2007                                              WISH                                      Miami Beach,FL Chef de Partie

  • Mobil Four Star Award, AAA Four Diamond Award 2001-2010. $1.6M in on premise catering 2005-2007. 
  • Lead line cook of a 140 seat fine dining restaurant. Proficient and responsible for training all cooks on all savory stations.
  • Adept and responsible for meat butchering, charcuterie, specials, amuse bouche, vegetarian entrées, stocks and sauces.

 

3/2003 - 3/2005                                 Elia’s Meat Market                                Highland, NY   Butcher          

  • Resposible for full scale retail and catering operations. Proficient at inventory control, ordering and product receiving to maintain the highest quality standards. 
  • Production of charcuterie items as well as fabrication of meats and poultry for wholesale and retail customers.  
  • Extensive knowledge of American style butchery. Apprenticed under Walter Bruchholz and Mark Elia, specializing in German and Italian charcuterie. Combined over one hundred years of experience.

 

8/1999 - 3/2003                             Cappuccinos’ by Coppola                     Poughkeepsie, NY Tournant

  • Responsible for daily production of house-made  lasagna, ravioli, gnocchi, pizza dough, breakfast and Italian sausage.
  • Efficiently worked and trained staff in every department of establishment; delivery, busboy, waiter, runner, porter, cook, host, and bartender.                              

eDucation 

5/2003 - 10/2004          The Culinary Institute of America        Hyde Park, NY       Bachelor of Professional Studies; Culinary Arts Management 

9/2001 - 5/2003            The Culinary Institute of America        Hyde Park, NY    Associates in Occupational Studies;  Culinary Arts 

9/1999 - 6/2001            Dutchess County B.O.C.E.S              Poughkeepsie, NY      CTI Certificate of Culinary Arts and Restaurant Management

Certifications & Accolades  

2011 New Jersey Department of Education Certificate of Eligibility, Teacher of Culinary Arts      

2008 NYC Department of Health and Mental Hygiene Qualifying Certificate in Food Protection

2008 FDNY Certificate of Fitness for Maintenance & Supervision of Interior Fire Alarms

 

2001 ServSafe Food Protection Manager Certification

 

1999 New York State Health Facilities Association Young Adult Volunteer of the Year

 

1999 New York State Health Facilities Association District 4 Young Adult Volunteer of the Year

 

 

REferences

 

Mark Elia             Owner, Elia’s Meat Market & CIA Instructor   845.742.7625

 

Michael Bloise          Chef/Owner, American Noodle Bar             954.802.8184

 

Kim Sherlock             Event Manager, Paula LeDuc Catering        305.450.8379

 

Matthew Sciarrino   Meat Department Manager, Fresh Direct    347.408.5729

 

Michael Tomaseski    Chef/Instructor, PNW B.O.C.E.S                 845.546.9807

 

 

 

 

 

 

 

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