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T Stella Bernard - MBA, CWP

T Stella Bernard - MBA, CWP

Studio Administrator

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  • Timeline

  • About me

    Chef/Culinary Manager - Ronald McDonald House Charities Denver

  • Education

    • Culinary Institute of America

      2011 - 2011
      Certified Wine Professional Wine Immersion

      Winemaking BasicsThe Business of Wine: Understanding the Pipeline from Producer to ConsumerSensory Analysis of WineMastering Wine IMastering Wine IIIntroduction to the Classic Wine Regions of Europe IWine and Food Pairing I

    • L’Ecole de Cuisine La Varenne

      2007 - 2007
      Advanced Certificate French Cuisine

    • Johnson & Wales University

      2017 - 2019
      Master of Business Administration (MBA) Hospitality

    • University of Wisconsin-Stout

      2005 - 2007
      Bachelor's Degree Hotel, Restaurant and Tourism Management

    • Milwaukee Area Technical College

      2003 - 2005
      Associate's degree Culinary Arts/Chef Training

      Activities and Societies: ACF Junior Member ACF Junior Hot Food Team - State Representatives WRA Student Food Challenge Gold Medalist NRAEF ProMgmt: Legal Aspects of Hospitality Management

    • Milwaukee Area Technical College

      1993 - 1995
      A.A.S. Landscape Horticulture Horticultural Plant Studies

  • Experience

    • Eppstein Uhen Architects

      Jan 2001 - Jan 2003
      Studio Administrator

    • Roots Restaurant

      Jan 2004 - Jan 2006
      Chef Garde Manger

      Responsibilities:•Appetizers, salads, soups, and desserts•Hot line Sauté Chef•Cross trained coworkers•Menu item development

    • Eau Claire Golf and Country Club

      Jan 2006 - Jan 2007
      Exec Sous Chef

      Responsibilities: •Supervised daily operations of restaurant, events & outlet kitchen•Maintained Sanitation Standards and Schedules•Off site Catering •Menu planning•Banquet service for up to 700

    • Les Ormes - Paris, France

      Jan 2007 - Jan 2007
      Stagiaire - Garde Manger

      Responsibilities:Entrée preparation and serviceWild game processingExpo1 Star Michelin

    • Vantage Deluxe World Travel

      Jan 2007 - Jan 2007
      Demonstration Chef

      Responsibilities:•Provide culinary lectures and demonstrations for ship’s guests•Prepare demonstration items with galley team for meals•Mingle with guests as a culinary expertCruise Contract

    • Camp Horseshoe

      Jan 2008 - Jan 2008
      Chef

      Responsibilities:•Daily operations of kitchen and dining room•Provide three meals a day for 300+ campers and staff•Menu planning•Train and educate international staffSummer Contract

    • Workforce Training Resources

      Jan 2008 - Jan 2008
      Chef Instructor

      Responsibilities:•Prepare students to take the National ServSafe Exam•Teach basic cooking, equipment usage, and safety•Supervise meal service for 30-40 guestsContract possition for government funded pilot program.

    • L’Atelier de Joël Robuchon – Paris, France

      Jan 2009 - Jan 2009
      Stagiaire - Garde Manger

      Responsibilities:•Mise en Place and Service Garde Manger•Entrée preparation•Assist Mise en Place for Sauce and Fish 2 Star Michelin

    • L’Ancienne Auberge

      Jan 2009 - Jan 2009
      Sous Chef

      Responsibilities:•Purchasing, Food Costing and Menu Planning•Meal/Dessert Preparation and Service •Supervise Kitchen and Service Staff

    • Naples Grande Beach Resort

      Jan 2009 - Jan 2011
      Chef de Partie - Banquets

      Supervise banquet kitchen serving 10-1200 • Assist with menu tastings and offsite catering • Attend BEO meeting and disseminate information to all culinary departments • Conduct monthly F&B sanitation inspections

    • Westin Hotels & Resorts

      Oct 2011 - Nov 2012
      Sous Chef

      Supervise banquet kitchen, IRD, Club Lounge and stewarding • Inventory, scheduling, training, and menu planning • Coordinate with both Sales and Banquet teams for all events • Attend BEO meetings for Culinary • Hosted NFL for 2011 Super Bowl

    • B'nai B'rith Perlman Camp

      Apr 2013 - Aug 2013
      Executive Chef

      In charge of the daily operations of Kosher kitchen and dining room • Provide three meals/snacks a day for 600+ campers and staff • Ordering, Inventory, Scheduling, and Menu Planning • Train and Educate International Staff

    • The Art Institutes

      Dec 2013 - Aug 2016
      Chef Instructor

      Full Time Instructor at San Antonio, TX Campus 2015Full Time Instructor at Tucson, AZ Campus 2014Taught lectures at all levels of the Bachelor program including Introduction to Hospitality, Capstone, and Externship • Lab classes encompassed international cuisines as well as Catering and Wine Exploration • Created digital classroom material such as PowerPoint presentations and exams • Oversaw all TAPS classes and administered ServSafe exam

    • Johnson & Wales University

      Sept 2016 - May 2021
      Assistant Professor

      Taught a variety of lab classes spanning culinary foundations to specialty cuisines at freshman and sophomore levels • Food, chemical, and supply requisitions • Curriculum Development • Utilize online classroom to disseminate information, provide class materials, grading, create online quizzes and exams

    • Winter Park Mountain Lodge

      Jun 2018 - Sept 2018
      Banquet Chef

      Interim Banquet Chef facilitating daily kitchen and banquet operations• Work with Sales and F&B director to streamline new banquet program • Menu tastings • Standardized menu and recipes • Modify offerings to utilize inventory and increase guest satisfaction

    • RATIONAL USA

      Feb 2022 - May 2024
      Regional Sales Manager

      RSM covering Colorado, Utah, Wyoming, Southern Idaho.

    • Ronald McDonald House Charities

      Aug 2024 - now
      Chef - Culinary Manager

      Work with volunteer groups to provide home style meals to residents. Cook appealing and diverse meals in lieu of volunteer dinners. Work with culinary team to utilize food donations. Support families by maintaining kitchens stocked with pantry items and equipment.

  • Licenses & Certifications

    • Food Safety Manager Certification (FSMC)

      National Registry of Food Safety Professionals (NRFSP)
      Feb 2021

    • RATIONAL Certified Chef

      RATIONAL AG
      Sept 2021

    • HACCP Managers Certificate

      TAP Series
      Sept 2015

  • Honors & Awards

    • Awarded to T Stella Bernard - MBA, CWP
      Le Cordon Bleu Master's of Gastronomic Tourism Scholarship James Beard Foundation Sep 2014 $5000 AU Tuition Credit

  • Volunteer Experience

    • Demonstration Chef

      Issued by Tucson Village Farm on Oct 2014
      Tucson Village FarmAssociated with T Stella Bernard - MBA, CWP