Description
Extensive experience in all aspects of the trade. Culinary degree.
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| D'Amico Catering | (Confidential) | 7/2005 - 1/2007 |
| George Webb Restaurant | (Confidential) | 12/2000 - 4/2004 |
Education
| SCHOOL | MAJOR | YEAR | DEGREE |
|---|---|---|---|
| Le Cordon Bleu | Culinary Arts | 2005 | Associate Degree |
Social Media
| TYPE | TITLE | URL | DESCRIPTION |
|---|---|---|---|
| Book | The Physiology of Taste | media url | a discussion of culinary art, written in 1825 by noted gastronome Jean-Anthelme Brillat-Savarin. |
| Book | Larousse Gastronomique | media url | The Encyclopedia of French Cooking. |
| Book | The Joy of Cooking | media url | The best basic cooking reference book that I know of. |
| Book | La Repertoire de la Cuisine | media url | Details of classic French sauces and soups. |
Accomplishments
Highlights:
Companies I like:
I am open to most situations.
Job Skills
Keywords
