Alexis Kernighan - Résumé

Professional Objective

To achieve my Master Chef certification and become executive chef at a fine restaurant in the Hawaiian islands.

Cooking Skills

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.

Computer Skills

Perl, J2EE, XML Parsing, Debugging.

Construction Skills

Hammering, Drilling, Sawing, Wiring, Plunging.

Employment History

Electrician's Assistant
Mike's Wiring Co.
May 1993

Projects:

Electrify Phoenix: Rewired the city of Phoenix
Fixed my mom's living room lamp

Senior System Administrator
SysOps4Cheap.com
1987

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.

Projects:

Ran a beowulf cluster of Commodore 64s
Oxygen For SysOps: Used scuba tanks to keep sysadmins fresh in the mail

Sous Chef
The Four Seasons
March 1997-Present

Projects:

Fall Menu: Created an extensive menu for our fall offerings
Revamping of Grill Area

Achievements:

Developed 13 new menu items
Prepared daily operations plan
Streamlined procedures for fresh foods procurement

Assistant Chef
Zolo
April 1993-January 1997

Prepared standard daily mise en place, stocks, and sauces. Assembled cold plates and salads.

Professional Societies

Association of Aluminum Utensils
Grand Poobah
Stonecutters
1934
Senior Fellow
Society for Creative Cuisine
February 1993-Present
As senior fellow, I was responsible for all recruiting efforts of the organization.

Honors and Recognition

Cooking Honor Roll, Culinary Institute of America, January 1992-May 1995
Sysop's Choice Award for Best Cook, Usenix, May 1987

Security Clearances

Top Secret Cook, June 1994
Junior Mothball Inspector, USMBIA, June 1994-January 2004

Miscellany

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.

Education

AA in Culinary Arts, May 1995
Culinary Institute of America
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).

Publications

Alexis Kernighan, Charles Bell, Kassandra Kassis. "High speed reduction of wine based sauces". Journal of the Occidental Culinary Federation. OCF, New York, New York. February 2000. 132-136.
Alexis Kernighan. The Texas Ranger Chow Book. Deltoid Press, http://www.deltoid.co/. 1998.

Hobbies

Kite Flying. Two-time Cuban national champion.
High-speed driving
Woodworking

References

Indiana O'Brien Head Chef, The Four Seasons Phone: 408.555.1296 Work Fax: 552.762.8024 Pager: 408.737.5375
Web Melgood	3090 Deltoid Santa Yorba, CA 95022 USA

Last modified May 2002.