EDUCATION
Culinary Institute of America, Hyde Park, NY 1990-1992
Executive Chef Programs (provided by Marriott Corp)
Executive Chef, Advance baking and new trends in nutritional cooking in areas of low fat foods and international cuisine
Sullivan Community College, NY 1983-1985
Degree: A.A.S. in Hotel Technology
Culinary studies in: Food prep in all area of cooking & labor expenditures, inventory controls and profit management. The degree was broken down into 3 areas: 1/3 Hotel Management, 1/3 Baking and 1/3 gourmet cuisine.
BOCES of Rockland, NY
Food Trade I 1982
Food Trade II 1983
EXECUTIVE CHEF / Instructor
Specializing in Italian, French, Fine-Dining Cuisine, Corporate & Hotel Dining and Culinary Arts Instructor Dynamic, Results-Oriented/Team-Spirited, Team Leader, People Skills, Forecasting Expertise, Project Management. 30+ years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Well rounded in all aspects of the business. Worked in the finest restaurants in NYC, private chef in Manhattan catered at elite outdoor functions, hotel environments and was executive chef in corporate dining at two of the top 100 companies. Teaching apprentice cooks the skill set to become a chef is my passion.
AREAS OF EXPERTISE
• Superior teaching and communication skills
• Executive-Chef experience with million-dollar-upscale establishments
• Trained by Jean Jacque Rachou, Michael Romano, Roger Fessaguet, David Ruggiero, Jacque Coustar, and André Jammet
• Training and development specialist; teaching instructor
• Haute cuisine and Large Corporate Services
• Successful catering experience (2000+ people)
• Maximizing kitchen productivity and staff performance
• Expert skills in Purchasing and finding the best quality food and products
• Expert skills in Microsoft Office, Project Management and public speaking skills.
EXPERIENCE
NYACK BOCES Adult Education “Culinary Instructor” 2015 - Present
• Create class material, cost analysis, and procure food ingredients
• Plan and execute menu giving students hands on participation
• Finalize with a sit down dinner and review with students each evening
UPS (United Parcel Service) “IT Professional in Computer Technology” 1999 - Present
PMO management - including cost analysis, project ALM, timelines, meetings
• Manage OS and hardware infrastructure for 1145+ Branch Office Locations
• Microsoft certified trained and advanced in MS Project and Visio applications to manage projects
• Efficient in all Microsoft Office Products
1984 thru 1999
Marriott & Sodexho Corp “Executive Chef”
La Caravelle, NYC: “Head Chef” Michael Romano & Roger Fessaguet (Chef Owner)
Marriot Marquis, NYC “Sous Chef” Gourmet Signature Restaurants: ( JW’s & The View)
Café Lavandou & La Cote Basque, NYC “Chef Saucier” Jean Jacque Rachou (Chef Owner)
Morton J. Hornick, Park Ave, NYC “Private Chef Specializing in French Cuisine”
Silver Spoons Catering Inc. - Taluca Lake, CA “Prep”:
30,000 gourmet meals during the US Open Golf Tournament at the Winged Foot Country Club in Westchester County, NY
