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Highly regarded and innovative Chef with a diverse culinary background, bringing to your kitchen extensive training, management and food production experience.
* Experience in creative menu development, including gluten and dairy free, and other dietary restrictions * Strong technical culinary and pastry skills, including ethnic cuisines, bread-baking, high-end pastries and desserts * ServSafe Manager Certified * Passionate and highly knowledgeable about all aspects of food, presentation and culinary trends * Excellent organizational, management and event planning skills; able to prioritize and work under tight deadlines * Strong hands-on experience training staff, and relationship building, * Ability to creatively and effectively problem solve and simultaneously manage multiple projects * Strong grasp of Food and Labor cost controls * Quickly adapts to new and undefined situations * Persuasive, goal focused team player, exhibiting perpetually positive attitude, outgoing personality & winning drive * Outstanding verbal and written communication skills; extensively published culinary writer and regular food columnist * Culinary Institute of America graduate with a Master's degree in English
To brainstorm and collaborate with a 30-year experience Seasoned Chef, call me now at (303) 317.7399.
Executive Chef, Owner
FOR THE LOVE OF FOOD, LLC
September 2000 -
Founded and developed successful recreational cooking school and catering company; Created and taught all curricula, including a variety of Mediterranean, European and Asian classes; Ethnic Wine and Beer Dinners, and a broad range of popular and trend timely cooking and baking/pastry classes in small, interactive, hands-on groups. Profitably sold school in 2015 for $250K. * Conceived and facilitated five distinct Team Building and Problem Solving formats for Fortune 500 clients including McCormick Spices, PepsiCo, Procter & Gamble, Ghirardelli Chocolates, McCain Foods, JWMarriott, SouthWest Airlines, Boston Beer Company and more * Sold $300K Team Building events, Catering, and Cooking Classes annually for 15 years * Responsible for all purchasing and inventory; maintained a 19% food cost, and 18% labor cost * Established “Kids Cook!” a summer and after-school cooking program for children ages 8-to-16, still existent * Generated consistent 64% Profit Margin, controlling food costs at 14% and minimizing other business expenses * Trained, developed and supervised staff of 12 to accomplish the objectives of each catering event & cooking class * Successfully recruited and built relationships with top area chefs to teach cooking classes * Wrote bi-weekly food articles which appeared in Baltimore Sun for 6 years
Consulting and Outside Lecturing Activities: * Consulted for McCormick Spices, Kroger Foods, and Boston Beer on Recipe Development * Guest Lecturer, Johns Hopkins University Graduate School, Baltimore, Maryland, 2009, 2010 & 2011 * Host and guest segments on PBS’s Your Money & Business; Maryland Living; hosted pilots for cooking shows on ESPN and Nickelodeon; multiple appearances on local news * Featured in numerous articles in the Wall Street Journal, Baltimore Sun, Baltimore Examiner, Baltimore’s Child, & Jewish Times