Reina #35, apt. 4a, e/ Gervasio y Escobar
Cuidad de la Habana, CP 11900
Home Phone: +1-55-4362-4562
Mobile Phone: +1-55-5252-4356
To achieve my Master Chef certification and become executive chef at a fine restaurant in the Hawaiian islands.
General Experience: Gastronomy, Culinary math (expert), Nutrition, Sanitation, Culinary French, Meat identification (2 years' experience), Wines, Restaurant Law, Brodeger's Sanitationscience background.
Culinary Skills: Braise, Sauté, Fry, Bake, Stocks, Reductions, Sauces.
Cuisines: Seafood, American Regional, Asian, Charcuterie, Garde Manger, Pâtisserie, Modern French.
Perl, J2EE, XML Parsing, Debugging.
Hammering, Drilling, Sawing, Wiring, Plunging.
Mike's Wiring Co.
Senior System Administrator
SysOps4Cheap.com was a small startup whose aim was to supply sysadmins over the web. The business failed because the very few sysadmins could survive the process of being overnighted by FedEx.
The Four Seasons
April 1993-January 1997
Prepared standard daily mise en place, stocks, and sauces. Assembled cold plates and salads.
As senior fellow, I was responsible for all recruiting efforts of the organization.
What can't be captured on a résumé is my sheer level of enthusiasm for not just cooking food, but dealing with people. I'm told I make nearly every kitchen run more smoothly because I know how to manage and make people want to do their best.
Subjects: Stocks, broths, and soups (A), French and world sauces (A), French cuisine (B), World cuisine (A), Kitchen sanitation (A), Pastry (B), Culinary history (A), Hotel restaurant management (C).
Head Chef, The Four Seasons
Last modified May 2002.