CHEF Executive Profile Accomplished personal chef, committed culinary excellence, quality ingredients personalized service seeking add extensive culinary skill knowledge nutrition health best serve needs every person cooks for. Skill Highlights Classically trained chef proficient facets food production Attention detail, cleanliness diligence prevent possibility cross contamination Extensive knowledge nutrition various specialty diets Proven ability manage daily culinary operations multiple households changing needs demands Expertise various forms protocol table service appropriate multitude settings Able shop manage acquisition specialty foods foods maximally nutrient dense Communicates effectively, values discretion privacy Wine liquor inventory management Professional Experience 10/2004 07/2016 Chef Company Name － City State Maintained daily culinary operations multiple local properties, cooking private client multiple guests multiple homes. Utilized in-depth knowledge nutrition communicated healthcare professionals optimize nutrition desired health outcomes. Acquired utilized extensive knowledge medicinal herbs uses. Engaged broad study customization specialty diets. Created private label specialty products including mustards, hot sauces, chutneys, barbeque sauces, chili, mead, sauerkraut, kimchi various lacto-fermented products. Cooked celebrities, executives, investors, heads state among others; Understand need discretion privacy. Oversaw domestic international food production. Acquired wild foraged foods. Hired, fired trained staff multiple international estates. Conducted extensive parties charitable events; managed facets culinary event logistics. Maintained food service provisions private aircraft. Understand, taught trained protocol etiquette various estate event staffs. Managed relationships vendors, negotiated prices ingredients equipment. Conducted wine liquor inventory management ​​ 10/2004 Current Chef Consultant Company Name － City State Nutrition, diet recipe planning including cancer patients, cardiac patients, people chronic diseases including Hepatitis C, Crohn's, Hashimoto's. Taught diet, nutrition cooking classes smart consumer classes. Taught cooking food science classes children. Assisted planning creation multiple community school gardens. Trained area chefs utilization seasonal regional produce cuisine. ​ 07/2003 10/2004 Banquet Chef Company Name － City State Served opening team $800 million hotel; responsibilities included trouble-shooting culinary work flow, equipment needs, permitting inspections, internal audits health safety, assessments ingredients minimize production waste control inventory Sourced ingredients, specializing fresh local Developed vegetarian banquet menu used corporate wide Oversaw volume cooking; largest banquet included service 2,500 Specialized logistics broad project management skills; developed comprehensive time management events, sourced ingredients, assembled culinary teams, developed banquet event menus, served liaison front house events, worked trouble shoot procedures ensure food quality large volume cooking Managed diverse multicultural staff function cohesive team serving intense deadline pressure situations Developed implemented HACCP, hazard analysis critical control points. ​ 06/2002 06/2003 Executive Sous Chef Company Name － City State Designed implemented seasonal banquet menus. Transformed kitchen culture one pre-packaged food scratch cooking. Designed menu changed 60% daily order utilize best local seasonal foods available. Created relationships local farms restaurant. Created prepared extensive pastry dessert selections. ​​ 06/2001 06/2002 Shepherd/Caretaker Company Name － City State Shepherd 160 Montadale sheep, included: care animals, pasture management animal husbandry Marketing sales lambs production Management organic market garden Harvest preparation foraged foods Care Taker 207 acre island Lake Champlain, responsible maintenance watercraft equipment, buildings. ​​ 06/1999 11/1999 Externship Company Name － City State Operated wood-fired kitchen equipment including oven, grill spit. Produced Italian charcuterie, including fresh fermented cures well cooked. Worked daily changing menu, utilizing seasonal regional ingredients. Education Associate Arts Culinary Arts Culinary Institute America － City State Leader Chef's Collaborative, Catered events including Spotlight Hudson Valley cuisine Food anthropology Charcuterie Study Spain Worked accomplished chefs learning traditional cooking techniques, Spanish charcuterie, historical context high end presentation. Nutrition Dietetics West Virginia Wesleyan － City State USA 3 years studying nutrition dietetics. Won awards public speaking community education nutrition. Taught nutrition children families area head start programs Skills Flexible temperament, able accomodate changes plans special requests smoothly. Proficient cooking specialty diets including various allergy food sensitivities, gluten free, vegan, raw, paleo, specific carbohydrate diet (SCD), Gut Psychology Diet (GAPS), Kosher, Halal, Heritage diets. Proven ability manage daily demands planning menus, shopping preparing meals multiple households changing plans schedules. Professional, respectful communication skills, eager learn able teach.