Experience

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  Aramark higher educationn at the college of charleston

  Aug 1993 - Oct 1994

  Catering sous chef
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  Golden peak restaurant, vail associates

  Oct 1994 - Apr 1995

  Executive chef

  • Managed all aspects of foodservice operations for seasonal full service restaurant.• Controlled food, labor and all budgeted costs.• Performed all research and purchasing of food, supplied and equipment.• Responsible for all employee training and management.

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  Jabberwocky’s restaurant

  Apr 1995 - Nov 1997

  Executive chef

  • Responsible for menu development and costing.• Controlled food, labor and all budgeted costs.• Performed all research and purchasing of food, supplied and equipment.• Responsible for all employee training and management.

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  Holiday inn hotel and convention center

  Nov 1997 - Nov 2002

  Executive chef

  • Managed all aspects of foodservice operations for catering, restaurant, room service and banquets.• Controlled food, labor and all budgeted costs.• Performed all research and purchasing of food, supplies and equipment.• Responsible for all employee training and management.

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  Compass group eurest division

  Feb 2003 - Feb 2004

  Corporate executive chef

  • Responsible for all kitchen operations in a corporate dining facility.• Responsible for all catering and dining room production.

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  The art institutes

  Oct 2003 - Jun 2014

  Culinary arts instructor

  • Provide a learner centered environment for up to 30 students per class while focusing on competencies and outcomes.• Regular development and revision of syllabi and lesson plans as directed by curriculum and accreditation requirements.• Maintain consistent and timely grading of all student work so as to keep students informed of their grades and to provide council for improvement. • Implement classroom management and organizational tasks including requisitions, attendance, grading, sanitation, and teamwork. Show less

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  Stadium food & beverage/bank of america stadium

  Jan 2005 - Jan 2007

  Chef de cuisine/pantry suite supervisor

  Worked during the 2005, 2006, and 2007 football season.• Prep and produce menu items for luxury suites and stadium fare.• In charge of staff, food and supplies for up to 25 luxury suites including the owner of the Carolina Panthers, Jerry Richardson.

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  Rvh consulting

  Apr 2007 - now

  Owner/executive chef

  • Perform cooking and equipment demonstrations for retail appliance companies to promote their products while drawing retail customers.• Plan, prepare, organize and execute private parties for up to 50 guests in their residence.• Prepare homemade items for sale at the local Farmers Markets.• Provide food-service expertise to new and existing restaurateurs. • Instruct private or group cooking lessons providing hands on instruction designed to suit your specific needs. Show less

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  Aramark k-12

  Jun 2014 - Mar 2021

  District executive chef

  • Responsible for all aspects of food production, food safety, and all other activities which support food quality and ARAMARK’s Operational Excellence Food Management Process.• Train and support each of the 69 campus location’s food service personnel to improve preparation techniques, menu management, purchasing controls, food presentation, meal participation initiatives and reduction of food costs.• Support training and development of campus-based personnel as it relates to the knowledge and understanding of all aspects of food production following USDA’s Child Nutrition Programs regulations.• Assist and support local culinary arts and food service management student programs and to work directly with the Instructor of the program.• Work directly with the constituents of the community to provide healthy food and education to children and their families while fighting hunger and obesity through community events that reach customer households.• Directly manage catering and special event services for client. Show less

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  Chrane foodservice solutions

  Mar 2021 - now

  Director of culinary innovation

  •Promote and assist the sale of Chrane’s manufacturer’s products•Pre and post-sale equipment demonstrations, trainings and consultations at Chrane offices as well as customer locations•Manage the development, scheduling, content, preparation and execution of routine test kitchen demonstrations as well as specified manufacturer events featuring Chrane manufacturer equipment, supplies and tabletop wares•Coordinate the development of original content for social media and other promotional sales activity with Chrane’s marketing department displaying equipment use, decorative plating and creative mixology pairings•Active participation in local and state hospitality associations providing maximum exposure of Chrane and its manufacturers•Collaborate with Outside Sales Reps to attend sales calls where beneficial as well as coordinate specific equipment demonstration request as needed•Work with end-user customers on menu and process development while clearly and concisely documenting every detail•Attending and properly set up booth displays at regional industry shows to effectively represent our manufacturers•Ensure the Chrane DFW test kitchen is always in 100% presentable condition; overall cleaning of test kitchen spaces including the pantry, prep area and presentation space both after an event, and as needed throughout the week•Maintain all DFW and Houston Test Kitchens equipment in clean, show-ready, proper working order and keep necessary supplies in stock as required•Manage and track all DFW Test Kitchen, Houston Test Kitchen, Show Test Kitchen and Customer Test Equipment and order, swap out and sell off in tandem with Chrane Outside Sales, per Manufacturer requirements•Assist with keeping office displays in Houston and Dallas facilities up to date and relevant for all Chrane manufacturers•Educate and train Chrane personnel on new manufacturer products Show less