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Culinary Artistry, a personal chef service
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| My Resume |
Education: Associate degree, Culinary Arts, AIPH 1999
American Intercontental University - Business Program, currently studying for in Masters in Business
Experience:
Le Cordon Bleu College of Culinary Arts Miami,
Culinary Instructor 3/08 - current
• Teach students fundamental culinary basics
• Maintain high student survey scores
• New curriculum roll out team
• Participate in LCB International teaching seminar, Ottawa 2008
• Live cooking demonstrations for groups of up to 50
• Food and beverage consulting, from employer and employee perspective
• Coach of LCB Miami, ACF student competition team
Culinary Artistry a personal chef service
Chef/Owner, 4/06 - current
• In Store Cooking Demos for Williams & Sonoma
• Featured on Channel 7 Style File
• Member of the American Personal and Private Chef Association
• Provide highest quality food and service to my clients
• Maintain 100% repeat clients
Acqualina a Rosewood Resort (five star five diamond luxury resort and condominiums)
Chef de Cuisine 1\06-6\07
• Opening team
• Manager of the Quarter (first quarter 2006)
• Create training manuals and standardized menus for Acqualina
• Oversee daily operations of Aaria, Costa Grill, and In Room Dining
• Stand in for executive chef at Core de Valle a Rosewood Resort , Santa Clara CA.
• Garde manger, banquets & room amenities
• Scheduling, interviewing, purchasing and organization for Costa Grill
Smith and Wollensky(World class steakhouse specializing in dry aged prime beef)6\05-1\06
Sous Chef 6\05-1\06
• Oversee daily dinner operations and special events
• Expidite busy dinner service for an average of 350-400 covers a night
• Work stations when necessary
• Maintain organized kitchen and staff
• Close down kitchen
Perricones(Popular Italian restaurant and Market Deli with Catering, downtown Miami)
Chef 1\05-6\05
• Expedite during service
• Soup du Jour and 5 daily specials
• Purchasing
• Butchering
• Ordering
• Receiving
• Banquets
• Catering
• Sunday Brunch
• Maintain sanitation and kitchen cleanliness
Sonesta Beach Resort Key Biscayne(600 room Luxury Resort)
Sous Chef 1\03-11\05
• Create and implement lunch menu
• Oversee banquet-garde manger kitchen
• Responsible for am service of 3 meal restaurant, room service, and pool and beach restaurant
• Daily specials and soup du jour
• Ordering
• Training
• Interviewing
• Butchering meat and fish
• Weekly Sunday brunch
• Weekly seafood buffet
Tantra(Fine dining restaurant specializing in aphrodisiac cuisine)
Lead Line Cook 4\02-1\03
• Tournant
• Butchering Meat and Fish
• Training
• Sauces
• Ordering
• Closing down and locking up
Loews Miami Beach Hotel(800 room luxury convention hotel)
Line Cook 11\00-4\02
• Lead line cook(cook 1), Prestons, 3 meal restaurant
• Line cook, The Gaucho Room, fine dining restaurant
• Departmental trainer
• Daily Specials and soup du Jour
• Butchering and sauce making
• Expedite
Associations, Awards & Achievements
• American Culinary Federation 2009, Member
• Le Cordon Bleu Miami Competition Team 2009, Coach
• Faculty Member of the Month, Le Cordon Bleu Miami, September 2008
• Teamwork Award, Le Cordon Bleu Miami July, 2009
• Student Advising Award, Le Cordon Bleu Miami, October 2008
• Innovation Award, Le Cordon Bleu Miami November, 2008
• Accountability Award, Le Cordon Bleu Miami December, 2008
• Cambridge Registry of Entrepreneurs 2007, Member
• Manager of the Month, Acqualina a Rosewood Resort, April 2006
• Manager of the Quarter, Acqualina a Rosewood Resort, April-June 2006
• American Personal Chefs Association 2007, Member
| Contact Us 305.232.5491 chefdavid@visionarycuisine.com lp@visionarycuisine.com |
| David Welch |