posted May 05, 2003 09:25 AM              

OBJECTIVE

To combine my hardworking commitment in cooking and artistic presentation with a quality fine-cuisine kitchen to achieve the best satisfaction

EDUCATION

Ecole Ritz Escoffier, Paris, France
Master Diploma and Superior Diploma in French Cuisine and Pastry, December 2002
Rochester Institute of Technology, Rochester, New York
B.S. Business Administration/Information Systems, May 1988

FOOD SERVICE EXPERIENCE
Intern 01/03
Ritz Paris, Paris, France
*Performed duties of a prep cook
*Sliced, diced, julienned, vegetables
*Assembled petits-fours, chocolates, cream puffs and éclairs

Volunteer caterer 12/02
Men’s Breakfast, St-Cyr-l’Ecole, France
*Planned menu for 50 people
*Shopped for the food
*Prepared and cooked (unassisted) French toast, fresh pineapple, scones, crêpes, scrambled eggs, apple compote
*Presented the food in an appealing buffet style

Student 05/02-12/02
Ecole Ritz Escoffier, Paris, France
*Prepared a variety of sauces from scratch
*Learned how to make several types of soups from scratch
*Studied French cheeses, and wines
*Acquired skills of preparing vegetables, meats, fish, pâté, eggs, foie gras, salads, and confections
*Studied different ods of baking, frying, sautéing, grilling, a variety of meats, fish and poultry
*Assimilated techniques of preparation and presentation of traditional and contemporary French Cuisine
*Mastered the fundamentals of contemporary French haute gastronomy
*Mastered presentation, decoration, finishing gourmet cuisine
*Learned advanced skills of baking cakes, breads, cookies, viennoiserie, tarts, crêpes, muffins, pastries, petits-fours
*Mastered in-depth pastry techniques
*Mastered chocolate making, and candy making
*Perfected mastery of gourmet desserts
*Perfected artistic techniques working with sugar
*Studied and prepared ice creams and sorbets