Dr. L.J. Minor Chef Professionalism Award

Brian Beland, Certified Master Chef (CMC), has an extensive background in high-end, private club F&B operations. He earned a Bachelor’s degree at Michigan State University in Hospitality Business and an Associate’s degree from The Culinary Institute of America (CIA).

Upon graduation from the CIA, Chef Beland was hired by the Country Club of Detroit and two seasons later promoted to Executive Chef. In 2011 his role was expanded to Executive Chef / Food & Beverage Director. In January 2014 Chef Beland added additional responsibilities becoming a full-time Chef Instructor at Schoolcraft College, while maintaining his responsibilities at Country Club of Detroit. Both professional commitments providing Chef Beland the opportunity to mentor and influence culinarians at various points throughout their career.

Other highlights in Chef Beland’s career include earning ACF’s Certified Master Chef designation in 2010; recognition as Michigan Chefs de Cuisine Association ACF Chapter’s Chef of the Year in 2011, earning the ACF’s Central Regional Chef of the Year in 2012; and scoring a gold medal at the ACF National Chef of the Year competition.

As a member of the 2012 Michigan Culinary Olympic Team, Chef Beland scored an individual gold medal in Erfurt, Germany. In November 2013 Chef Beland competed at the inaugural Dubai Hospitality Championships as a member of ACF Team USA scoring a team gold medal and second place overall.

In addition to competitions, Chef Beland has also volunteers for the ACF. He was Vice President of ACF’s Michigan Chefs de Cuisine Chapter in 2011 and President in 2013/2014. Since 2014 Chef Beland has actively partaken in various opportunities within the ACF Certification Commission as commission member, CMC/CMPC chair role and member of the ACF Certification Commission Practical Exam Subcommittee. In 2017 Chef Beland was the host site administrator for the ACF CMC exam. Chef Beland has also been an educational presenter at various ACF Events on a national, regional and chapter level, Club & Resort Business Chef to Chef Conference and the Club Managers Association of America national and chapter events, along with various publication highlights.

Chef Beland’s proudest accomplishment is his family – supported by his wife, Colleen, and three young children.

Objective

To be recognized be colleagues and peers for upholding the highest levels of professional integrity and pride while promoting the craft of culinary arts, the hospitality profession and mentoring individuals to rise to their highest potential.

Professional Experience

EXECUTIVE CHEF / DIRECTOR OF FOOD & BEVERAGE
2004 – PRESENT / 1999 - 2002
Country Club of Detroit, Grosse Pointe Farms, MI
The Country Club of Detroit is historic private club with more than 120 years of historic events and tradition. Membership exceeds 950 members having a strong family presence with active golf, tennis, paddle tennis, fitness, bowling, swimming and social actives. The club operates food and beverage programs year round while maintain two distinct dining options 11 of those months. Service range from breakfast, lunch, dinner, banquet operations and off premise catering services. Annual revenues from food and beverage operations are $4 million and food cost of 38%.
RESPONSIBILITIES

• Establish a culture of culinary pride, service excellence, education and individual/team mentorship
• Lead a team consisting of: 4 Sous Chefs, up to 30 Culinarians, 6 Utility Stewards, 2 Catering Sales Managers, Purchasing Agent and engage closely with Club House Manager to lead 3 Dining Managers and 30 Service Team Members
• Engaged member of Executive Management Team
• Development and oversight for Food and Beverage monthly and annual budgets
• Development and execution of operational standards for Culinary, Service and Banquet/Catering Sales
• Team member training and development to assure quality control, product inventories, production managment and menu development
• Enthusiastic participation in member interactions to include but not limited to: committees, menu tastings, member inquiries, cooking demonstrations, survey responses and magazine articles

HIGHLIGHTS/ACCOMPLISHMENTS

• 5 year growth from a $2.0 million to $4.0 million in Food and Beverage revenues
• Building of Summer Village facility to include full service Poolside Grille
• Reconcept of existing Grille Room to create second a la carte dining venue for the months of September - May
• Created new ordering, purchase and inventory forms to increase efficiency and reduce error while maintaining budget
• Continual internal growth from seasonal intern to Executive Chef / Director of Food and Beverage during tenure
• Coordination and menu creation for Turning Point Invitational (3,600 guests), held at the Club, which featured the return of Arnold Palmer on his fiftieth anniversary of winning the US Amateurs at Country Club of Detroit.
• Coordination and menu creation for the 2005 MICSA Swim Finals, a three day event serving more than 5,000 guests with two dining locations. Included development and execution of and ala carte menu and satellite location menu.

 

FULL TIME CHEF INSTRUCTOR 2014 – PRESENT
Schoolcraft College, Livonia, MI
Schoolcraft College is an American Culinary Federation accredited public college offering an associate degree in culinary arts and a certificate program in baking and pastry.
RESPONSIBILITIES

• Chef Instructor of the American Harvest Restaurant, mentoring 14 students per rotation every 5 weeks
• Education is enriched through the use of lecture, demonstration, hands on practical skills, food tasting and sensory evaluation
• Buffet and a la Carte Service, American and International Cuisines, Introductory Skills and Competition
• Advisor to culinary competition students and teams
HIGHLIGHTS/ACCOMPLISHMENTS

• Development of new curriculum
• Implementation of new restaurant operation standards
• 2017 Certified Master Chef Exam Host

 

BRAND AMBASSADOR 2013 | 2014
Kretschmar Master Cut Deli Meats
Nature Raised Chicken
RESPONSIBILITIES

• Recipe development, demonstrations and guest appearances
• Video demonstrations

HIGHLIGHTS/ACCOMPLISHMENTS

• Make a Wish Event
• Guest Chef Instructor at Culinary Institute of America, Greystone

 

ADJUNCT CHEF INSTRUCTOR 2004 – 2009
Oakland Community College, Bloomfield Hills, MI
Oakland Community College is an American Culinary Federation public college offering an associate degree in culinary arts.
RESPONSIBILITIES

• Chef instruction for the following courses: Culinary Introduction, Cookery, Garde Manger, American Regional, Italian Regional, Asian Regional, Introductory and Competition Ice Carving
• Assistant Coach to consecutive NICA National Ice Carving Championship Teams

HIGHLIGHTS/ACCOMPLISHMENTS

• 2009, Coached 1st and 2nd place teams, NICA’s College National Championship, Frankenmuth, Michigan.
• 2008, Coached 1st place team, NICA’s College National Championship, Frankenmuth, Michigan

 

CULINARIAN 2003
Westchester Country Club, Rye, NY
Westchester Country Club is a top 15 platinum level club. Membership is 1600 members maintaining $7.2 in food and beverage revenues and host of the PGA Tour’s Buick Classic, under the mentorship of Chef Edward G. Leonard, CMC
RESPONSIBILITIES

• Worked all dinner a la carte stations, banquet preparation, action stations and ice carving
• Ice Carving

HIGHLIGHTS/ACCOMPLISHMENTS

• Taught Senior Sous Chef the skills and techniques of ice carving

ICE CARVING APPRENTICE 2001
Elegant Ice Creations, Broadview Heights, OH
RESPONSIBILITIES

• Daily studio production of block making, templates, handling, storage, carving and transporting

HIGHLIGHTS/ACCOMPLISHMENTS

• Earned an ice carving apprenticeship under world renowned Certified Master Ice Carver Aaron Costic learning all aspects of ice carving along with competition preparation and techniques.

 

Education

A.O.S. | MAY 2001 | THE CULINARY INSTITUTE OF AMERICA

• Major: Culinary Arts
• Related coursework: High Honors and Perfect Attendance

 

B.A. | DECEMBER 2001 | MICHIGAN STATE UNIVERSITY

• Major: Hospitality Business

 

PROFESSIONAL DEVELOPMENT

• Various Professional Conferences
• Sous Vide Cooking - The Culinary Institute of America, Greystone, St. Helena, CA, January 2010
• Club Chef Institute at The Greenbrier, White Sulphur Springs, WV, October 2006
• Culinary Techniques: A Masters Class in Meat, Fish, Poultry and Game - The Culinary Institute of America, Greystone, St. Helena, CA February 2005

 

Skills

LEADERSHIP

• ACF Certification Commission
  • Commission Member | Practical Exam Subcommittee Member | CMC_CMPC Task Force Member
  • o CMC Host Site Administrator
• ACF Michigan Chefs de Cuisine
  • Chapter President | Chairman of the Board | Vice President
• Club and Resort Business Chef to Chef Conference
  • Advisory Board Member

 

CRAFTSMAN

• ACF Certified Master Chef
• Culinary Competitions
  • o 2013 ACF Team USA Dubai World Hospitality Championship – Team Gold Medal, Second Place
  • o 2012 Team Michigan – IKA Culinary Olympics – Individual Gold Medal
  • o 2012 ACF Chef of the Year Competitions Series – Gold Medal at National and Regional Competitions
• Ice Carving Competition

 

PRESENTOR

• ACF - National Convention | Regional Conferences | Chapter Meetings
• Club Managers Association of America - National Convention | Chapter Meetings
• Club and Resort Business Chef to Chef Conference Presenter
• Television Appearances - Dr. Nandi Show | Various News

 

I have been in the culinary industry for over 25 years. I graduated from the Southeast Institute of Culinary Arts in 1995 and the Greenbrier Apprenticeship program in 1998. I have worked in 5 and 4 star hotels, top restaurants, and resorts before going into culinary education as an instructor. I am currently the East Division Executive Chef and Director of Culinary Hospitality for HCSG. I have trained under Master Chefs Peter Timmins CMC and Rudy Speckamp CMC. I have competed and medaled in over 15 culinary competitions and won the Maryland seafood cook off twice. I have achieved the professional levels of American Academy of Chefs, Certified Executive Chef, Certified Culinary Administrator, Certified Dietary Manager, Certified Food Protection Professional, and Approved Culinary Evaluator. Currently I am the Bailli for the Chaine des Rotisseurs – Baltimore Bailliage. I am heavily involved with the American Culinary Federation having held leadership positions in that organization at the local, regional, and national levels and serve as the Chairman of the Board for the Greater Baltimore Chapter.

PROFESSIONAL COURSES

• Management
• OSHA sexual harassment avoidance course
• Sanitation(ServSafe)
• Hospitality Supervision
• Completed practical for Certified executive chef
• Nutrition
• CDM
• Sous Vide Cookery 1
• Food Allergies training
• Food and Technology
• CMC prep course
• BBQ Science
• Advanced Plating
• Advanced Sous Vide

PROFESSIONAL ACHIEVEMENTS
Maryland Department of Agriculture, Rockfish Competition (2-Time Winner) 2001 & 2002
American Culinary Federation, Hot & Cold Food Competitions, 15-Time Medalist 1997 – Present
Best of Show, Nations Capital Cold Food Competition, 2002
World Certified Chef, WACS association, 2009
Certified Executive Chef, American Culinary Federation, 2009
Certified Culinary Administrator, American Culinary Federation, 2009
Certified Dietary Manager, 2012
Certified Food Protection Professional, 2012
American Academy of Chefs 2018
ACF Chapter Chef of the Year award

COMMUNITY AND CHARITY INVOLVEMENT
Star Chefs of Baltimore, March of Dimes
Meals on Wheels, Baltimore Maryland
Carroll County Hospice, Finksburg, Maryland
Taste of Howard County
Hospitality and Tourism Counsel of Howard County
Howard County Conservational Program
Decommissioned the USS Saratoga in Jacksonville, Florida 1995
Northern Maryland Hospital Grand Opening gala Featured Chef
March of dimes Chef’s Table in Martinsburg, West Virginia
American Culinary Federation, President Greater Baltimore Chapter
American Culinary Federation, Vice President Greater Baltimore Chapter
American Culinary Federation, Certification Chairman
Culinary Judge San Pellegrino almost famous chef competition 2009-2010
Pro start competitions culinary judge 2010-2016
Skills USA competitions culinary judge 2010-2011
Santé: The American Kidney foundation. Guest Culinary Judge
Baltimore Green Works Chef advisor and Culinary chair 2010-2016
The Military Culinary Competition Washington, DC Culinary Judge 2010-2011
Vice Conseiller Culinaire - Chaine des Rotisseurs - Baltimore Bailliage 2017
Bailli- Chaine des Rotisseurs - Baltimore Bailliage-Currently
Member of Stratford University Advisory Board
Member of the Baltimore County Public Schools Culinary Program

PROFESSIONAL EXPERIENCE

Corporate Executive Chef
Healthcare Services Group 2018-Present
Oversee culinary education and training for over 2000 facilities. Development of culinary resources, training videos and modules. Conduct train the trainer seminars for our directors in classic culinary techniques. Work with Vice Presidents of Operations, Directors of Operations, District and Regional managers to set standards for our culinary programs. Lead a team of Area Executive Chefs who interact with all staff on Culinary and hospitality standards and service practices. Produce specialty meals for potential international investors. Work with the nutritional teams on recipe development and testing and product cutting. Partnering with universities and culinary schools to provide employment opportunities and influence curriculum.

Healthcare Services Group/Genesis Healthcare
September 2014-2017
Division Executive Chef and Director of Culinary Hospitality – Oversee culinary education and training for over 300 facilities. Development of culinary resources, training videos and modules. Conduct train the trainer seminars for our directors in classic culinary techniques. Work with regional managers to set standards for our culinary programs. Presentations to regional vice presidents on the progress of our programs. Interact with all staff on hospitality standards and service practices. Produce specialty meals for potential international investors. Work with the nutritional teams on recipe development and testing and product cutting. Partnering with universities and culinary schools to provide employment opportunities and influence curriculum.

Genesis Healthcare, Gettysburg, PA
December 2011-September 2014
Food Service Director – Responsible for facilities dining program, coordinating special events and theme dinners. Responsible for dietary department budget, purchasing, quality assurance program, daily special menus, 5 points of service, 10,000 meals served monthly, implementation of all training programs and certification of cooks at the center.

Baltimore International College, Baltimore, MD
August 2008-December 2011
Chef Instructor – taught classroom of approximately 20 students in the introduction to culinary arts teaching basic knife skills, sauce, stock and vegetable cookery. Taught advanced cooking, advised the culinary competition team, developed curriculum, syllabus and agendas, revamped school’s restaurant and worked school functions.

Turf Valley Resort, Ellicott City, MD
September 2007-August 2008
Executive Chef - Upscale golf resort, spa, conference center, hotel and country club. Oversaw fine dining restaurant with 200 seats, spa café, room service, conference dining, wine dinners, menu composition, food cost management, met budgetary goals, all holiday, employee cafeteria and special event functions and staff in all of these areas. Conducted training sessions with my culinary and wait staff in proper food service, sanitation, and production of food. Since taking over in September of 2007 I implemented 2 menu changes to modernize the cuisine and bring it into an upscale modern American style.

Howard County Community College, Columbia, MD
September 2007-June 2008
Adjunct Culinary Instructor

Trapeze Restaurant, Fulton, Maryland
March 2007-July 2007
Executive Chef - 325 seat Modern fine dining restaurant; parties of up to 100 people. Developed standardized recipes and food costs, updated inventory sheets, and implemented labor budgets and controls. Educated both front of the house and kitchen staff in sanitation, safety, and culinary artistry. Supervised staff of as many as 25. Developed catering menu from scratch, and was very involved with customer relations in planning parties and events. Participated in multiple charity events in the community.

The Baltimore Country Club, Baltimore, Maryland
May 2006- October 2006
Executive Sous Chef – Full service club with 3000 members. The Baltimore Country Club is one of the most prestigious clubs in the country ranked as high as 14th in a pole of the top 100 clubs. Operated two club houses, two snack bars, and a pool café. Served banquets up to 1500 for buffet or plated for 450. Developed menus for a la carte, banquets, special event dinners, and pastry. Maintained food cost parameters and improved food quality. Coordinated all purchases and orders with the purchasing agents. Organized the externship program for the club with the Culinary Institute of America.

The Bavarian Inn, Shepherdstown, West Virginia
October 2004-May 2006
Executive Chef – Full-service, 70-room German styled resort overlooking the Potomac River. The Bavarian Inn has received numerous awards for its service, cuisine, and accommodations including AAA’s four-diamond award, the Wine Spectator’s “Best of Award” 2004, and an excellent review from Zagats. Maintained a 36% cost of goods with annual food and beverage sales exceeding $2.7M. Directly responsible for training all culinary and stewarding positions, preparing banquets and off-premise catering premise catering orders, food purchasing and food cost controls, ice carving, menu development and maintaining quality reputation. I additionally introduced 7-course tasting menus with daily rotation utilizing the freshest local and natural ingredients.

RUDY’S 2900, Finksburg, Maryland
November 2001 –October 2004
Sous Chef

Elkridge Furnace Inn, Elkridge, Maryland
February 1999 – August 2001
Sous Chef

The Greenbrier Resort, White Sulphur Springs, WV
March 1996 –November 1998
Chef Apprentice

Nathan Henry’s, Eldersburg, MD
November 1996- March 1998
Rounds Chef

Surf Side Sally restaurant, Mandarin, Florida
January 1994- March 1996
Chef

"It’s my job as a chef to convey my passion in my craft and my respect for our profession."

Childhood curiosity led a young Chris McCook next door to his neighbor’s pizza restaurant where they put an apron on him, handed him a ball of dough and started him on the path to professionalism.

Vocational, formal and apprenticeship training, forged the path to his lifelong career in private clubs. A Certified Executive Chef since 1999, he has pursued topics including Butchery workshops, bread baking, garde manger and Charcuterie. He is an avid Ice Carver.

His kitchen at the Athens Country Cilub is widely regarded as the first step for future culinarians. Five of his apprentices have graduated and forged their own paths. Additionally, he works with local technical colleges and school dstricts to enhance their culinary education programs.

The winner of gold, silver and bronze for both individual and team culinary competition, Chef Chris regards the events where he did not medal as humbling learning experiences that serve to improve his skills. He’s proud to share the victories and the defeats.

Another source of pride for the chef comes from enriching the lives of others through community involvement. The local “Bread of Life,” program that helps direct men and women in need of a career to the culinary industry has become one of his and his team’s treasured opportunities to serve.

Outside the kitchen, Chef Chris enjoys the spending time with wife Teresa and their two sons, both of whom worked for dad. The entire family shares his passion for the profession as well as for the time to get away from it all.

EDUCATION

Culinary Institute of America, S. Helena, CA
Continued Education 1996-2002
Concentrations:

• Plated and Fruit Desserts (3 credits)
• Flavor Dynamics and Methods of Evaluation (3 credits)
• Bread Baking (3 credit)
• Mediterranean Cuisine (3 credits)

 

Culinary Institute of America, Hyde Park, NY
Associates Degree 1979
Major: Occupational Studies in Culinary Arts

CERTIFICATIONS

Certified Executive Chef, American Culinary Federation
Certified ACE Evaluator, American Culinary Federation

PROFESSIONAL WORK EXPERIENCE

Athens Country Club, Athens, GA 1994 – Present
Executive Chef

• Supervise a staff of 35 employees, in addition to hiring and training procedures
• Responsible for managing a $1.5 million in food sales in three outlets
• Prepare annual budgets and handle the purchasing of all supplies
• Responsible for closely managing inventories and controls
• Develop and write menus that are regularly changed with regards to the season

 

The Union Club, Boston, MA 1993-1994
Executive Chef / Assistant Manager

• Supervised a staff of six employees including a sous chef, garde manger and three part-time cooks
• Increase food sales by 15% by introducing a variety of new menus and cuisines, in addition to actively responding to the members requests
• Achieve and maintain a food cost below plan by closely managing costs without sacrificing the quality of the products
• Managed the supply of inventory and was able to reduce cost by 10% through effectively negotiating with vendors
• Purchased new freezers and refrigeration units to effectively reduce spoilage

ADDITIONAL PROFESSIONAL ACTIVITIES

American Culinary Federation Apprenticeship Program, Athens, GA 2000 – Present

• Develop young cooks over the course of three years through instructional and technical training to become certified a C.C or C.S.C.
• Currently the only program in the state of Georgia
• Have graduated four apprentices since the start of the program at Athens Country Club

 

Culinary Exchange Program, Leads and London, U.K. 1997

• Selected as the American Chef for an American Food Promotion
• Prepared special dishes representative of American cuisine in a 240-room airport hotel with 26 different food outlets

 

American Hot Foods Competitor, Southeastern U.S.A. 1993- Present

• Winner of Two Gold Medal, Three Silver Medals, and Fifteen Bronze Medals

 

PROFESSIONAL SOCIETIES

• Inductee to the American Academy of Chefs
• Member American Culinary Federation
• Current President of the Athens Area Chef & Cooks Association chapter of ACF
• Member of the Athens ’96 subcommittee on food and beverage for the Summer Olympics.

References available upon request.

Executive Chef Tuan “Butch” Raphael was born in Vietnam and raised in the Midwest. He went to Southern Illinois University and graduated with a BA in Restaurant Hospitality. He was accepted and graduated from the world-renowned Culinary Institute of America (CIA) Hyde Park and has been in the restaurant business for over 30 years working in every facet of the industry. Highlights of his career include opening the Hilton Hotel Israel in Jerusalem where he cooked for Former President Clinton and cooking for the NY Giants and the Women’s World Cup while Executive Chef at the Meadowlands Stadium. Chef Raphael also served as the Flight Design Chef for US Airways/American Airlines for LSG Skychefs as well as a Regional Chef for Whole Foods. As the current Executive Chef for Phoenix Children’s Hospital he oversees 120 staff members, 48 cooks and manages a 24-hour operation that serves over 1400 meals a day. He also owns the local artisan popsicle shop AZ Pops. Raphael is only one of 3500 Certified Executive Chefs in the US recognized by the American Culinary Federation. In his free time he enjoys spending time with his wife, 3 kids and working on his Honey Do list.

Accomplishments

• Executed Coordinator’s vision for 20 stores in 5 states for Whole Foods Market.
• Passion for fine food and excellent customer service
• Committed to food & equipment safety
• Opened and successfully operated casual international sandwich shop & full service catering – received numerous awards & positive press recognition
• Ice & Vegetable Carving
• Wide range of high end experience from global/ethnic foods to resort level cuisine
• Georgia Organics Chefs Panel
• Medaled at Culinary World Cup in Luxemburg
• Proficient in fast-paced, high volume food service
• Five-year member of Whole Foods Chefs Panel
• ACF CEC culinary test administrator

Employment History

Phoenix Children’s Hospital
October 2015 - Current
Phoenix, AZ
Executive Chef
Sodexo

• 350 bed Children’s Hospital
Responsible for and manage 120 staff members 1400 meals a day 4 meal periods 0ver 5 million dollars in yearly sales Over 2000 catered events a year (on and off premise) Maintain safety and quality standards Spectacular client and customer service Facility design and development

 

LSG Sky Chefs (Lsgskychefs.com)
February 20110 - January 2015
Phoenix, AZ
Executive Chef of Program Management

• Designed and developed recipes and menus for trans-Atlantic and domestic US Airways/ American Airlines flights.
• Supervised all activities of cooks and other kitchen personnel for large international accounts.
• Served as technical expert, teacher and trainer for all chefs/cooks within each account.
• Trained all staff and implemented HACCP standards
• Interviewed & hired new chefs
• Planned and executed customer presentations.
• Maintained recipe data entry and account management.

 

Whole Foods Market ( Wholefoodsmarket.com )
March 2008 - December 2010
Atlanta, GA
Associate Prepared Foods Coordinator (Regional Executive Chef)

• Executed and implemented Coordinator’s store vision.
• Established production levels and inventory controls
• Responsible for developing recipes, training employees and creating support teams.
• Implemented proper cooking techniques, kitchen flow, team mis en place, and team leader development.
• Developed and executed marketing plans for Prepared Foods Department (PFD).
• Represented and acted as public face for the South Region.
• Developed vendor relationships, new product testing, product review and approval.
• Lead person for Health Starts Here and Value Meal programs for the South Region.
• Developed hot bar and cold case margin calculator; balanced food and labor costs.
• Helped run a $100 million department, overseeing purchasing for 20 stores in 5 states

 

Pangaea Restaurant & Fat Louie’s Restaurant
August 2002 - December 2007
Atlanta, GA
Chef/ Owner/ Operator

• Designed and opened International Fast Casual Restaurant & Catering establishment, including daily operations, menu development & pricing, staffing, managing food costs & solutions, daily operations & full catering services.
• Voted #1 Sandwich Shop in Atlanta 6 weeks after opening, Best of the Year in “Bon Appetite” January 2004. 3 stars in “Atlanta Journal Constitution,” many more acclamations including Best Sandwich Shop 2007 in “City Search”.

 

Cherokee Town and Country Club
September 2000 - June 2001
Atlanta, GA
Roundsman

• Line Cook: broiler, vegetable station, back up sauté, butchering, weekend prep cook.

 

Freelance Chef
November 99 - August 2000
New York City

• August 2000 Affairs Catering – Roundsman
• Main Event Kosher Catering- Roundsman
• Levana’s of New York
• Passover program in Scottsdale AZ for Presidential Tours of New York
• Grande mange chef for Passover. Responsible for 3 meals a day feeding 300 guests

 

Aramark Corporation, Sports & Entertainment Division, Meadowlands Racetrack
April 99 - November 99
New Jersey
Executive Chef of Terraces Restaurant

• Responsible for day-to-day operations of a restaurant that generated 3.5 million dollars in yearly sales revenue. Duties included food ordering, inventory controls, service for 750-900 covers Thurs., Fri, Sat, dinners, labor cost controls, menu writing, standards, development and charges, staff training and discipline.

 

Levana’s of New York
April 99
New York City
Passover program in Puerto Rico for Presidential Tours of New York

• Grande mange chef for Passover. Responsible for 3 meals a day feeding 250 guests

 

Hilton Jerusalem
Dec 97 – Mar 99
Israel
Sous Chef & Opening Sr. Chef de’Partie

• Opened four food outlets: two fine dining restaurants, a lounge and a pool grill.
• Responsible for setting up systems for opening restaurants,
• Supervised and trained kitchen and front of the house staff.
• Wrote recipes, standards for new recipes and menu changes.
• Responsible for kitchen operations in the absence of the Executive & Sr. Sous Chef.
• Responsible for trial meals/buffet for banquets plus ice & vegetable carving.
• Responsible for scheduling and disciplinary actions.

 

The Grand Hotel
July - September 97
Hargada, Egypt
Sous Chef:

• Managed a la carte restaurant, created daily specials, VIP meals, supervised buffet.

 

Az Stixx Pacific Rim and Oriental Bistro
January - May 97
Tucson, Arizona
Line cook

• Wok line, sushi station, fry station, moist heat cookery, prep and nightly specials.

 

Keaton’s American Bar & Grill
Tucson, Arizona
In- house butcher

Education

2010 - Certified Executive Chef (American Culinary Association) (Acfchefs.org)
1996 - AOS in Culinary Arts – Culinary Institute of America with Honors
1993 - BS in Restaurant & Hotel Management – Southern Illinois University

~References available upon request