I am a European trained Certified Master Chef with 26 years of culinary experience. I have traveled and managed culinary and hospitality operations around the world including Germany, South Africa, Hong Kong, Singapore, Malaysia, Israel, Jakarta, and the U.S. I was a member of the German National Team from 1995 to 2005 earning gold, silver, and bronze medals in all categories. Most recently, I have concentrated on a executive chef career, teaching the culinary arts at premier colleges, and on consulting in the U.S.

1991 - 1996                                    The Hotel School of Heidelberg                    Heidelberg, Germany

n     Master Chef Certification

n     Master of Education

1981 – 1985                                  Paul Bocuse Institut                 

§         5-year Apprenticeship

n     Member of World Master Chefs Society (MWMCS)

n     American Culinary Federation (ACF) - CMC National Member.

n     World Association of Cooks Society (WACS) – International Jury

n     VKD German Chefs Association – International Jury

n     1996 German Master Chef of the Year

n     1995 Bocuse d’Or - 5^th place in France.

n     Eight gold medals; Ten silver medals; Seven bronze medals.

n     Competed in competitions worldwide.

n     In-depth knowledge of various cuisines such as French classical, Asian, German, contemporary American, Italian, new wave cuisines, and Island cuisines.

n     Strong garde manger, catering, and banquet skills- facilitated and ran banquets of up to 6000 covers.

n     Strong management skills - managed small crews and large crews of up to 150 employees.

n     Experience with establishing and monitoring budgets and cost controls including inventory, labor, food, and liquor costs.

n     Talent for artesian breads and pastries.

n     Strong butchery skills.

September 2007 – Present                                         Art Institute of Washington                              Arlington, VA

Chef Instructor

n     Develop and plan our Curriculum.

n     Instruct A la Carte, International, and American Regional classes.

n     Train student and professional team for competitions.

n     Judge and participate in competions world wide and regional.

n     Participate in PAC (Performance Accrediting Council) and create and setup new curriculum for future classes.

n     Mentor and tutor HS students wanting to be a part of the Best Teen Chef Competiton.

n     Participate in Open Houses, Graduations, Orientaitons and other school related events.

n     Grade papers and assist students with projects and assignements.

n     Estimate costs of food and monitor Cost control.

May 2006 – September 2007                                         Aramark                                                           Reston, VA

Sr. Executive Chef

n     Develop and manage the budget for back-of-the-house operations.

n     Train and manage kitchen personnel and all activities related to culinary activities.

n     Estimate food consumption and purchase food and supplies accordingly.

n     Select, develop, and standardize recipes to ensure consistent quality and presentation.

n     Plan and price menus. Perform demonstration cooking of new menu. Establish portion sizes and standards of service for all menu items.

n     Select and purchase new kitchen equipment. Ensure proper use and maintenance of equipment.

n     Manage and coordinate catering events by writing proposals, making sales presentations, placing bids, planning the menu, costing the menu, and successfully delivering, setting up, and clearing the product.

n     Handle the hiring, training, discipline, performance management, and salary increases of staff.

n     Manage and coordinate the inventory control process, monitor P & L statements, and manage labor cost.

n     Participate in various culinary competitions throughout the U.S.

January 2003 to May 2006                           Self Employed Consultant                           Phoenix, AZ

Chef Consultant & Executive Chef

n     Developed and established a working budgets for both the back-of-house and front-of-house operations.

n     Designed kitchen and dining room layout.

n     Trained kitchen and dining room personnel on all restaurant activities and taught management team to do the same.

n     Estimated food consumption needs and purchased food and supplies accordingly.

n     Selected, developed, and standardized recipes for the establishment and taught management team to do the same.

n     Planned and priced menus as needed. Performed demonstration cooking of the menu. Established standards of service for all menu items.

n     Selected and purchased new kitchen equipment if needed. Ensured safety, proper use, and maintenance of equipment by teaching staff and management team on proper usage.

n     Managed and coordinated inventory control, monitored P & L statements, and managed labor cost

August 2004 to July 2005                               Scottsdale Culinary Institute                       Scottsdale, AZ

Chef Instructor

n     Developed and documented the curriculum for the new Bachelor’s Degree program.

n     Instructed Garde Manger/Catering students in charcuterie, canapés, buffet, cold food platters, ice carving, fruit & vegetable carving, and other culinary endeavors.

n     Trained and certified Chef Instructors as Certified Executive Chefs, Certified Chef de Cuisines, and Certified Executive Pastry Chefs.

n     Trained and prepared other Chef Instructors for various statewide culinary competitions.

n     Instructed International Cuisine students in Asian, French, German, Scandinavian, Italian, Latin, and Middle Eastern cooking.

n     Completed and submitted all reporting forms, documentation, grades, and student evaluations in a thorough and timely manner.

2001 to 2003                                                      Johnson & Wales University                          Providence, RI

Associate Instructor

n     Instructed students in the Bachelor’s Degree program in International Cuisine and Garde Manger.

n     Completed and submitted all reporting forms, documentation, grades, and student evaluations in a thorough and timely manner.

2001 to 2003                                                      Rhode Island Country Club                   Providence, RI

Executive Chef

n     Developed and managed the budget for back-of-the-house operations.

n     Trained and managed kitchen personnel on all activities related to culinary activities.

n     Estimated food needs and purchased food and supplies accordingly.

n     Selected, developed, and standardized new recipes to ensure consistent quality and presentation.

n     Revised, planned, and priced new menu. Performed demonstration cooking of new menu. Established portion sizes and standards of service for all menu items.

n     Handled the hiring, training, discipline, performance management, and salary increases of staff.

n     Managed and coordinated the inventory control process, monitored P & L statements, and managed labor cost.

n     Participated in various culinary competitions throughout the U.S.

1996 to 2002                                                      Self Employed Consultant                      Heidelberg, Germany

Chef Consultant & Executive Chef

n     Developed and established a working budgets for both the back-of-house and front-of-house operations.

n     Designed kitchen and dining room layout.

n     Trained kitchen and dining room personnel on all activities related to culinary activities. Taught the management team to do the same.

n     Estimated food consumption needs and purchased food and supplies accordingly.

n     Selected, developed, and standardized recipes for the establishment and taught management team to do the same.

n     Planned and priced menus as needed. Performed demonstration cooking of the menu. Established standards of service for all menu items.                                                                               

n     Selected and purchased new kitchen equipment if needed. Ensured safety, proper use, and maintenance of equipment by teaching staff and management team on proper usage.

n     Coordinated catering events.

n     Managed and coordinated inventory control, monitored P & L statements, and managed labor cost.

n     Participated in various culinary competitions throughout Europe.