Neev Behal

Experience

• 

  Aska

  May 2021 - Sept 2021

  Culinary Extern

  Executed the duties of a Commis as well as a Chef de Partie when required; worked and prepped for every station. Highly involved in plating on the pass and finishing all dishes of an evolving 14 course tasting menu.Upheld the standards of a Two Michelin Star kitchen and strived for perfection and efficiency in all tasks. Actively participated in the preservation program; worked with various ferments and foraged seasonal ingredients. Prepared staff meals, maintained the garden and engaged in the composting program. Show less

• 

  The Culinary Institute of America

  Sept 2021 - Aug 2022

  Worked directly with the Dean of Culinary Science to broaden food research perspective and strengthen publication potential.Trained in multiple advanced lab equipment like the Instron, centrifuge, rotary evaporator, colorimeter, and spectrophotometer. Participated in hours of literature review of scholarly papers and studies.Conducted various experiments, like dough extensibility and texture analysis - collected, analyzed, and interpreted data. Recognized as a researcher in a Harvard talk by Chef Wylie Dufresne and Ted Russin. Show less

  • Resident Assistant

    Aug 2020 - Aug 2022

  • Senior Research Assistant

    Sept 2021 - Jan 2022
• 

  American Bounty Restaurant

  Jan 2022 - Aug 2022

  Part-time Student Lead for the Front of House (FOH) operations at the American Bounty. Aided the student class with dining room setup, polishing, and running, taking a lead on wine and beverage service. Resolved conflicts and trained students on POS systems.

  • Assistant Floor Manager

    Apr 2022 - Aug 2022

  • Dining Room Assistant

    Jan 2022 - Apr 2022
• 

  Quince & Co

  Sept 2022 - now

  Involved in acquiring grants for the Feed the Future foundation, providing sustainable and diversified funding to local farms in the Bay Area.Started during the pandemic by Lindsay and Michael Tusk - the foundation has raised over $250,000 for small farmers. Part of the re-opening team for the new iteration of Quince; involved in training and induction of new employees. Managing the cheese program and insuring the cheese trolley is at its finest at all times. Taking lead on purchasing orders and cheese education for the team. Captain in the Quince dining room, for special events, and during the renovation, at our sister restaurant, Cotogna, doing over 450+ covers a day, while upholding the same levels of hospitality as Quince. Responsible for the swift set up of the pass, including organisation of special plateware, flatware and glassware. Responsible for running food, including tasks, like spieling the dishes to guests, saucing, and finishing dishes tableside at a 3-Michelin starred establishment. Additionally, responsible for ensuring that allergen plates are dropped successfully to the respective guests.

  • General Manager - Verjus

    Feb 2025 - now

  • Service Manager

    May 2024 - Feb 2025

  • Grants Research Manager

    Oct 2023 - Feb 2025

  • Captain

    Feb 2023 - May 2024

  • Kitchen Server

    Sept 2022 - Mar 2023