Joined :4/15/2010 | Video Recipes: 0 | Follow Chef
Savannah, GA United States

Owner/ Chef, Caraway Café from September 2003-Present Responsible for all purchases while maintaining a food cost that is below budget and for all menu development and implementation. Organizing newsletters, menus and other media to be distributed to customers. Training of all employees in kitchen skills and sanitation while maintaining a perfect health score. Working in conjunction with my business partner in managing daily operational duties. Participation in many local charity events such as Chocaholic Frolic and Gourmet Soiree. Work with notable celebrity chefs such as Paula Dean and Bob Waggoner. Also worked with local farmers to try to bring farm to table options to my customers. Chef de Cuisine, City Grill from July 1999- September 2003 Responsible for all purchases & menu development while maintaining a food cost that is below budget. Insure that all products received are of the highest quality. Personally created and developed wine dinners for wine makers and wineries such as Wente and Benzinger. Maintain quality food that has achieved 5 diamonds, 4 stars, and a DiRona Award of Excellence among others (including Chaine de Rotisseurs and Zagat). Consistent development and costing of a menu that changes seasonally. Worked with local farmer's co-op to showcase their products. Responsible for training and managing a staff of 18+. Execution of banquets ranging from 10 to 500 people. Maintain all sauce work and fabrication of meat and fish. Roundsman/ Lead Line Cook, Charleston Grill from Nov.1997- June 1999 Worked every station on the line and was promoted to roundsman in less than six months. Attended the James Beard House with Chef Bob Waggoner to showcase the Charleston Grill. Part of the team that helped Charleston Grill achieve five stars, four diamonds among many other awards. Participated in Salute to Southern Chefs in ‘98 &’99, which allowed me to work with some of the best chefs in the country. Prepared requisition sheets for the following day. Trained and helped supervise Johnson & Wales interns. Lead Line Cook, Spaule Restaurant from July 1995- October 1997 Assisted the chef with creating new menu items for a menu that changed monthly. Worked all stations in the kitchen. Trained all new employees and apprentices. Owner & Operator, Java Junction from October 1996- October 1997 Business was profitable in the first four months. Education * Bachelor of Arts, University of Arkansas at Little Rock, May 1996 Dean’s List * Associates Degree in Culinary Arts, Johnson and Wales, May 1999 Graduated Magna Cum Laude * Certification in “Patisserie et Confiserie”, Le Notre- Plasir, France, April 2002 * Studied from Master of France Stephan Glassier.