Professional Contract Chef

Professional Contract Chef available for offshore oil platform / deep sea operations for 2005

Recent Contract Experience: (CONTRACT / INTL. CONTRACT)

Owner/ Contractor - SILVER EDGE CULINARY SERVICES - Port Hope Ontario - French Service - Private high profile catering - Spun sugar / Chocolate work - Culinary demos - Media / TV appearances - Corporate functions – Italian / Thai / French / Japanese / Jewish Kosher cuisine – Vegetarian - Nutrition based menu design - Kitchen re-design - Culinary classes – International travel to site options – Offshore Oil Platforms – Drilling / Sea Operations - Formal Military Dinners - Personal Chef - Spa cuisine - Remote site options - 2001 - pres.

THE VALENOVA INN & SPA – Professional Contractor - Currently contracting at this 4**** top Canadian Inn / Spa. Personal design of healthy spa cuisine reflecting organic produce and fresh baked breads / desserts. Daily composition of two new menus daily. The Spa has been a client from August 2004 – present.

UNITED STATES NAVY TEACHING CONTRACT - Professional Contractor - USS ROSS DDG-71 NAVAL DESTROYER / USS NICHOLAS FFG-47 ANTI SUB FRIGATE – Culinary Instructor aboard Naval Warships based in Norfolk Virginia. At sea special program designed to enhance Naval Culinary Specialists' skills and make nutrition / diet suggestions to the cycle menus. Also aboard Fast Attack NUCLEAR SUBMARINE USS MINNEAPOLIS ST. PAUL and Canadian HCMS TORONTO FFH-333 Patrol Frigate. - 2004

Belgrade Maine USA – Professional Contractor - Highly successful 9.5 week summer contract as the Executive Chef for a private U.S. Jewish organization. Culinary management of 12 international staff from Russia, Turkey, Bulgaria and Serbia. Kosher meals for 450+ people three times daily. Assignment from June – August 2004

STE. ANNES INN / THE HILLCREST SPA – Port Hope Ontario – Professional Contractor at this award winning 4**** Diamond Spa – New daily menus reflecting Canadian organic produce. 2003

BELLEVILLE YACHT CLUB – Belleville Ontario – Professional Contractor at the B.Y.C. Eclectic menu design featuring the best of Canadian Organic produce and AAA Reserve Angus beef. Cruise ship catering for Island cruises. Summer of 2003


Extensive private freelancing / fine catering throughout 2001 - 2005

Clarke Culinary Institute - Belleville On. - French cuisine. Honors Grad.
Deans List - Pastry design and Menu design / layout - Food costing

Sir Sanford Fleming College - Peterborough On. - Travel / Hospitality
Hotel / Resort Management - Apollo / Sabre Reservation Systems

Canadian Armed Forces - Cornwallis Nova Scotia - Honors Grad.
Infantry soldier & Section leader - Combat tactics & marksmanship
Critical thinking / Crisis resolution - Section / Squad Leader

JOURNEYMAN RED SEAL CULINARY/ CHEF PAPERS (C.O.Q.)
CANADIAN CULINARY FEDERATION NATIONAL MEMBER
ESCOFFIER SOCIETY - TORONTO BR. NATIONAL MEMBER
WORLD ASSOC. OF COOKS SOCIETIES NATIONAL MEMBER
CANADIAN PERSONAL CHEF ALLIANCE MEMBER
ADVANCED CULINARY DIPLOMA / CERTIFICATION
CRFA FOOD HANDLERS CERTIFICATION - UPDATED
WHMIS / HACCP / CPR / ADV. FIRST AID CERTIFICATION
US DEPARTMENT OF AGRICULTURE NUTRITION / DIET CERT

Executive Chef - KING GEORGE INN - Cobourg Ontario - Fine dining - Kitchen restructuring and cost management - 20 Luxury suites - Special events - Apprentice training - Chartered tour groups 100+ buffets

Sous Chef - VICTORIA INN - Rice Lake Ontario - Eclectic fine dining - Farm raised game - Pastry - Weddings 150 / 200 people - Scratch baking – Special cruise tour groups

Chef de Partie - BANFF INTERNATIONAL HOTEL – Banff Alberta - 4**** Diamond Hotel Fine dining - European tour groups 250+ - Pastry - Rotisseur / Entremetier

Chef - TRINITY COLLEGE - Port Hope Ontario - Private estate school - 500 students - Cycling menus - Special banquets - Volume cookery – Swiss / Austrian pastry

Chef - TRINITY HOUSE INN - Gananoque Ontario – 3*** Diamond Inn - Award winning Top 5 Inn AAA - Fine dining - Organic eco kitchen - Weekly changing menus - Catered to the Thousand Island Playhouse Theatre - Daily fish / produce market shopping

Chef de Partie - BANFF INTERNATIONAL HOTEL – Banff Alberta - 4**** Diamond Hotel European tours - High volume Pastry - Buffets - Garde Manger/ Poissonier - Abreast of French Provencal Chef Laurent Tallon & German Chef Andreas Pabst

Chef de Rang / Garde Manger - DELTA WHISTLER HOTEL - Whistler British Columbia
4**** Diamond Hotel - Fine Wine / Spirit set up and delivery - Breakfast menu execution