Kendall College (Culinary Arts)
A few years ago, I started a second career in the culinary arts. I went back to school and got a culinary Degree from Kendall College in Chicago. I was inducted into Phi Theta Kappa in 2006 and awarded the Capitanini Family Scholarship in 2006.
My Career has been the journey of a "black hat" chef. After working in a fine dining restaurant, I went to work for the airlines cooking for first class passengers in an exclusive lounge. It was fun to cook for the rich and famous. I left to cook and supervise at a university. It was a great challenge to cook huge volumes in an action station concept. It taught me how to flourish and open up to the constant crowds of student diners. I had great fun creating new dishes for my customers. I got my own shot at my own kitchen shortly afterwards when I went to work in corporate dining. I was able to succeed despite the intense competition from local restaurants. From there I went to running the kitchens of a work release center where we prepared nearly 1500 meals a day. I got tired of the cold and moved South and became Executive Chef running the kitchens of multi Unit Defense Contractor. I did lots of training and coaching culinary techniques because scratch cooking is always cheaper and better than ready made. From there I dabbled in catering. Most recently, I have been the food service director of a small hospital. I would like to share my knowledge.
I work in the Culinary Field and I teach concepts on a daily basis. I find that the best way to learn is to explain a concept and then try a practical application of the concept. A few years ago, I started a second career in the culinary arts. I went back to school and got a culinary Degree from Kendall College in Chicago. I was inducted into Phi Theta Kappa in 2006 and awarded the Capitanini Family Scholarship in 2006.
My Career has been the journey of a "black hat" chef. After working in a fine dining
Rate covers food and instruction.
I graduated 2006 with a AAS in Culinary Arts from Kendall College in Chicago. I have 10 years of Professional Culinary experience. I been in the role of Executive Chef or Food Service Director. I am a big proponent of "scratch cooking". Part of my job is to train cooks to do scratch cooking to my standards. One of my great passions in life is cooking for others and I feel that being a cooking tutor would be a great fit.
I also have ServSafe Food Service Manager Certification (expires July 13, 2020)
as well as Food Management Professional designation from the National Restaurant Association.