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CULINARY
RESUME
J O
B I N T E R E S T S
Vegan
Cooking ( vegan chef work including main dishes, side
dishes, desserts, and pastry ).
E D
U C A T I O N
School of
Natural Cookery - Boulder, Colorado, U.S.A.
(1995)
Fundamentals
Course (5 week intensive - total of 150 hours) - grains,
vegetables, vegetable protein (beans, seitan, tofu, and
tempeh), soups, stews, and meal composition -
consideration to dietary restrictions - emphasis on
improvisation.
Baking and Pastry
Course (12 day intensive - total of 72 hours) - cakes
(icings, fillings, decorations, and garnishes), cookies,
pies, custards, muffins, quick bread, yeasted bread,
sourdough, yeasted pastries, and recipe adaptation
through ingredient substitution - non-wheat and
non-gluten baking.
Personal Chef
Training (4 week periodic - total of 78 hours) - trained
to cook for small groups and in private homes - respond
to different diets - catering.
C U
L I N A R Y S K I L L S
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Food
Categories:
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Whole
Grains
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Vegetables
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Soups
& Stews
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Vegetable
Protein (beans, seitan, tofu, tempeh)
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Desserts
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Pastry
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Baked
Goods
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Restrictions
Accommodated:
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heart
healthy
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high
fiber
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low-fat
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lactose
intolerance
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non-dairy
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macrobiotic
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gluten
allergies (wheat, ...)
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soy
allergies
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corn
allergies
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Candidiasis
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Cuisines:
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vegan
(strict vegetarian)
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gourmet
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ethnic/international
(Thai, Indian, Ethiopian, Hungarian, Mexican,
Asian)
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Ayurvedic
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macrobiotic
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family
style
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W O
R K E X P E R I E N C E
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10/95
- present
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Personal
Chef Service
- Boulder/Denver, Colorado and Berkeley/San Francisco, California.
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*
Vegetarian meals (including desserts) for a
family of 4 (2 adults and 2 children) who were
new to vegetarianism.
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* Meals
for a family of 5 (1 adult and 4
children).
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*
Healing meals for a person returning home after
surgery.
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* Main
dishes for a person with IBS.
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10/95
- present
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Catering
- Boulder/Denver, Colorado and Berkeley/San Francisco, California.
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* Indian
dishes for an informal 40-person winter holiday
party.
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*
Party/finger foods for an informal 50-person
graduation party.
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*
Business lunch for 12-persons for the Flatiron
program at the Boulder Heart Institute (within
the Boulder Medical Center) (on 2
occasions).
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*
Buffet/finger foods for 40-persons for the
Boulder Heart Institutes open-house.
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* Three
meals for 12-persons for the HEART program's
kick-off weekends (a program of the Boulder
Heart Institute) (on 5 occasions) (menus:
American Vegan, Mexican, Thai).
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10/95
- present
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Baked
Goods Service - Boulder/Denver,
Colorado and Berkeley/San Francisco, California.
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* Vegan
wedding cake to serve 40.
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Graduation carrot cake to serve 25.
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S E
L E C T E D E X P E R I E N C E S
In-home vegan
cooking for over 14 years (extensive vegan/natural food
knowledge).
Extensive
European travel while living in Italy for 3 years,
experiencing cuisine's of Italy (many regions in both the
north and the south), Hungary, Czech Republic, France,
Belgium, Germany, Austria, England, Denmark, and The
Netherlands.
Attended the
School of Natural Cookery completing a full series of
Professional Courses consisting of: The Fundamentals
Course, Baking and Pastry Course, and Personal Chef
Training.
Personal Chef
Service, Catering, and Baked Goods Delivery Service
provided for various clients (see work experience).
Self-publication of orginally produced vegan cookbooks: "A Tast of Vitality"
and "Desserts of Vitality".
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