Culinary Education – Self taught (over 25 year period) well versed in regional Italian, French, eastern European cuisine and a personal style that can best be described as eclectic American. Degree and Non-degree courses taken at several local culinary schools. Proficient in all aspects of the culinary arts, including, but not limited to – prep, grill, sauté, pantry, saucier, recipe development/adaptation, tutoring (non-degree), cost/portion control, et. al. Sanitation Certified – IL
Caretaker Experience – Proficient in the use of a multiple of equipment including, but not limited to, lawn/garden, tractors, and grounds keeping devices. Ability to perform minor repairs on plumbing and electrical devices, woodworking repair and maintenance.
June 2003 – Present – Shady Oaks Camp, Homer Glen, IL – Chef/Kitchen Manager/Caretaker – responsible for kitchen operation of this camp for individuals with varying levels of Cerebral Palsy. Create daily menu satisfying dietary demands, develop and prepare recipes, purchase product under tight budget constraints. Responsible for the day to day upkeep, maintenance, grounds keeping et al over 35 acres of grounds
October 2003 – Present – Schaul’s Signature Catering, Elk Grove Village, IL – Executive Field Chef – permanent part-time position performing on site Chef duties as needed including training of Field Chefs. In addition to on site services work in house as lead prep cook for corporate and private parties/events.
October 2003 – March 2005 – Food For Thought Catering, Lincolnwood, IL – Event Chef – permanent part-time position performing on site Chef duties as needed.
June 2003 – Present – Song of Sixpence, Waukegan, IL – Event Chef – ongoing position with this North Shore catering company. Perform Chef duties as needed at client locations. Ongoing position as needed.
July 2002 – Present – Let’s Eat! Ltd., Whitefish, MT/Chicago, IL – Founder/Chef – In-home cooking school, catering company, Rent-A-Chef® and organic greenhouse concern
April 2002 – June 2002 – Mambo Italiano, Whitefish, MT – Sauté/Line Cook. Line cook for this popular upscale 100 seat Italian restaurant.
February 2002 – April 2002 – Doug’s Steak & Pasta, Whitefish, MT – Chef/Kitchen Manager. Popular steak house in this resort community. Responsible for staff of five, developed menu and recipes, reduced food and labor costs in this 200-seat establishment.
November 2001 – April 2002 – Hellroaring Saloon, Whitefish, MT – Line Cook/Saucier. Prepared lunch/dinner entrees for this established 200-seat ski resort restaurant. Responsible for weekly “Specials” and “Ski Club” menus.
1992 – 1997 – Little Brothers, Friends of the Elderly Chicago, IL – Chef/Kitchen Manager –. Used culinary skills to provide twice monthly meals for 50-60 seniors at this nationally known civic/charitable organization. Volunteer position, supervised and trained volunteer staff of 15.
October 1965 – October 1969 – Unites States Army – SP5/E5. – Army Security Agency – Top Secret Security Clearance
Education – High School Graduate with college classes toward degree in Business Administration U.S. Army extension program.
Any gaps in positions are results of performing non target employment tasks including Licensed Real Estate and Outside Sales.
