Summary
To find a position where I utilize all my culinary training and food knowledge to ehance the growth of others in reaching their foodservice career goals while challenging myself to grow and continue learning.
Education
Johnson and Wales University - 2000                         Providence,Rhode Island
B.A., Food Entrepreneuship.
Graduated Summa Cum Laude and Silver Key.

Culinary Institute of America – 1998                            Hyde Park , New York
A.S., Culinary Arts
Group Leader and deans list.

Austin Community College 1995                                           Austin,Texas
Restaurant Management- completed 56 hours.

Employment History
TEXAS CULINARY ACADEMY -Le Cordon Bleu
September 2004 - Present                                               Austin,Texas

Chef Instructor
Responsible for teaching Fine Dining Service as part of the class restaurant 401 in Ventana restaurant which is a student run classroom that serves the outside public. Advisor to the student wine club the Grapeheads. Have also taught wines class and Supervision.See DiningAtVentana.com

SODEXHO/HEWLETT PACKARD
May 2002 – May 2004                                                     Austin,Texas

General Manager – Hewlett Packard
Manager of a National FoodSerivce Account. Responsibilites include cooking and creating weekly menus,managing staff, purchasing, payroll,budgeting,P&L, scheduling, preparation of theme cuisine station, catering, liason of client relations between Sodexho and HP.

AUSTIN COMMUNITY COLLEGE
Spring 2001 – Spring 2002 	                                        Austin,Texas

Director of Bistro 3158
Responsible for teaching Fine Dining and American Regional Cuisine classes as part of the Hospitality and Culinary Arts departments.Managed a fine dining restaurant run by the students in my class that was open once a week serving a four course gourmet meal to the outside public.Responsible for creting menus, costing, ordering food, and instructing  cooking methods and preparation. As well as grading, budgeting, and some public relations.

THE DRISKILL GRILL at the Driskill Hotel
1999–September 2002                                                     Austin,Texas

Fine Dining Server
Demonstrated strong table service skills and wine knowledge in a four star Mobile restaurant serving A la Carte, Prix Fixe, and private parties.Chosen as head waiter to serve many local food writers, celebrities, and VIP’s.Responsible for overall guest experience, menu knowledge. Excellent verbal communication skills and professional attitude.

THE POT AU FEU
1998- 2000
                                                 Providence,Rhode Island

Fine Dining Server
Responsible for overall guest experience in a Classical French Restaurant including wine knowledge, table maintence, and food knowledge. Voted Best Waiter in Providence for Bastille Day Race in 1999.

ABIGAIL KIRSH CULINARY PRODCUTIONS
1997-1998                                                        Tarrytown, New York

Catering Cook
Developed strong culinary skills in all areas of a $9,000,000 Manhatan catering company.Individually ran cocktail parties of 75 to 150 people that included producing hors d’ ourves, cooking, and presenting the food.

WALT DISNEY WORLD COMPANY
1995-1996                                                            Orlando,Florida

Restaurant Guest Service Manager
Demonstrated leadership and coaching skills throught the supervision of 25 employees at Typhoon Lagoon food service operations. Balanced daily $7,000 cash bank and receipts.Provided foodservice in a high volume full service Italian restaurant, seating 256 guests, averaging 2000 covers daily, and $6,500,000 a year.
Graduated with a Ducktorate Degree from Disney University and received outstanding rating on final corporate performance review.Demonstrated networking ability and desire for professional growth by creating opportunity to be the first college student in fours years to attend Disney’s Professional Development Seminars for outside corporate executives free of charge (an $8,000 education).

TRES AMIGOS
1986–1994		                                                Austin,Texas

Restaurant Manager
Developed a strong work ethic and ability to substitute in all facets of a full service restaurant.Recruited, trained, and developed opening team for a new facilty.
Managed payroll, scheduling, inventory control, labor costs, and food costs.

Other Experiences:


Star Canyon, Austin – Pastry Cook/ Line Cook
Great Harvest Bread Company, Austin – Baker
Demi Epicurious, Austin – Server
Whole Foods Market/Clearwater Café – Assistant Manager

Certification
FoodService Management Professional -FMP, National Restaurant Association
Certified Associate Wine Steward - Federation of Dining Room Professionals/ International Sommelier Guild
Certified Dining Room Associate - Federation of Dining Room Professionals
SerSafe - National Restaurant Association

Recognitions and Awards
 Eagle Scout, 1985 - High award of achievement in the Boy Scouts of America

Other Training
TABC Certified – 2001
National Safe Serve Certified – Expires-2008
Travis County Food Managers Certificate – Expires -2006
Disney Food and Beverage classes- Fine Dining, Menu and Table Service, and Performance Theming- 1996

Computer Skills
 microsoft word, excel, powerpoint, dreamweaver, adobe photoshop, html, some java script, FTP, and above average working knowledge of the Internet and computer equipment.

Languages
 English, some kitchen spanish

Professional Affiliations
International Association of Culinary Professionals
Federation of Dining Room Professionals
American Culinary Federation

References
Dennis Saccoia
Bob Hoppes
Bobby Buslett
Derek Bowcowski