Alexis Kernighan - Résumé Contact Information: Alexis Kernighan Reina #35, apt. 4a, e/ Gervasio y Escobar Cuidad de la Habana, CP 11900 CUBA Home Phone: +1-55-4362-4562 Mobile Phone: +1-55-5252-4356 Email: alexis@finecooks.xyz AIM: alexis2755263 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.