Sentences with phrase «experience as a chef»

A graduate of Le Cordon Bleu in Mendota Heights, MN, Andy complemented his formal culinary training with 10 years of professional restaurant experience as a chef and culinary team lead.

Fridays offer a truly elegant experience as Chef Ramos prepares a gourmet French menu while a renowned pianist provides accompaniment and live entertainment.

«There aren't a lot of chefs who have accomplished as many diverse experiences as Chef Johnny at such a young age, and I am impressed with his humble nature and passion to share his knowledge and expertise with his teams.»

A graduate of the Culinary Institute of America, Ann has 40 years of experience as a chef, including 17 years in school food programs.

Sitting at the bar with a view of the kitchen is a great experience as chefs take orders before preparing sushi with practiced efficiency.

For example, when applying for a store manager position at Jamba Juice, a statement like, «I have a dedicated work ethic and years of experience as a chef,» doesn't work.

Seeking the challenging job position of a personal chef in a kitchen which would let me pursue my passion for cooking, my knowledge of over 8 different cuisines and my rich experience as a chef.

Executive Chef Resume Objective 2 To use my previous work experience as a chef to give my best in the position of an executive chef.

In some positions, the assistant manager is also expected to have experience as a chef or a cook.

If you don't have any experience as a chef yet, highlight your willingness to learn, your dedication to work ethic, and any other facts that make you stand out.

Learn from his 22 year experience as a Chef.

Not exact matches

She then started a modern Australian restaurant, where she served as head chef and got experience buying and tasting wine.

PwC recommends, «Apart from traditional rewards such as credit vouchers for a certain amount of money spent, retailers could offer unique rewards that customers would experience in person (e.g., invite to an exclusive meet - the - designer or meet - the - chef event).»

With this new round of funding, the company plans to invest in product enhancements that will continue to allow organizations to provide more personalized guest services and marketing as well as merchandise experiences like chef tasting packages.

As the grocerant — a freestanding restaurant within a supermarket — experience continues to increase in popularity, Peace Dining's staff of 1,300 chefs focus on bringing new products to market quickly.

«Competing alongside the other young chef hopefuls, with the mentorship of Chef Wylie Dufresne, has been an unforgettable learning experience for me, inspiring my next steps as I progress in the culinary field.&rachef hopefuls, with the mentorship of Chef Wylie Dufresne, has been an unforgettable learning experience for me, inspiring my next steps as I progress in the culinary field.&raChef Wylie Dufresne, has been an unforgettable learning experience for me, inspiring my next steps as I progress in the culinary field.»

My problem is that I just don't trust vegan chefs / recipes (I haven't had many good experiences) and as someone who wants to respect and be sensitive to my vegan friends I'd really appreciate a cookbook, for normal, non-fancy smancy food like the Great Chefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief sychefs / recipes (I haven't had many good experiences) and as someone who wants to respect and be sensitive to my vegan friends I'd really appreciate a cookbook, for normal, non-fancy smancy food like the Great Chefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief syChefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief system.

Known for crafting unique deserts and dishes, Feldeisen brings nearly three decades of culinary experience to his role as executive chef.

Pensiero, chef and creator of the Just Salad menu, graduated from the International Culinary Institute and has extensive experience in the food industry as an author, culinary consultant, registered dietitian and advocate of eating food produced locally.

Introduced as a limited pop - up concept in March, under the direction of acclaimed Executive Chef Franck Desplechin, the Grill has been widely praised and will become the focal point for dining experiences within the hotel.

Just as sweet as Chef Gerry's honey is the guest feedback and loyalty York Harbor Inn has experienced over the years (from both visitors and locals alike); so much so, that it prompted the team to establish its Frequent Diners Club.

Fogo delivers a distinctive and authentic Brazilian dining experience through the combination of high - quality Brazilian cuisine and a differentiated service model known as espeto corrido (Portuguese for «continuous service») delivered by gaucho chefs.

The upshot The next time you make a luxury purchase such as an epic celebrity chef experience, car, boat or even artwork to elevate your eating space, put it on Plastiq and reap the exact same rewards of a traditional credit card purchase.

In June of 2015, Chef Zanini joined the Eschelon Experiences team as Executive Chef of Faire.

The tableside dinner show and wine tasting offers members a rare opportunity to watch as Executive Chef Jerome Nicolas and his team create a memorable dining experience for them.

Part of his goal as a chef is to accommodate special dietary needs as much as possible while still providing a high level of quality taste experience for all.

I will have Houston as a culinary backdrop — along with the chefs working with me — and we are collectively looking forward to fully utilizing this vibrant city to create a diverse and innovative dining experience.»

Share your ideas with the world and post your recipes, how tos, ingredients, as well as discuss the latest topics and news on our forum, no matter your experience or cooking ability here everyones a Stoned Chef!

Trysil is a wonderful place where, thanks to my long experience as Executive Chef, I have begun my business to produce gluten - free products.

As Executive Chef of the University Center Club (Tallahassee, Fla.) and Regional Executive Chef for ClubCorp's Business and Sports Club Division in the management firm's Southeast Region, Tim Drown is experienced in identifying challenges, resolving them effectively and leading teams to success.

Creating a unique and diverse wine experience with wine by - the - glass offerings is as important to customer engagement as providing a wealth of chef - inspired menu items.

Chef Lawe possesses a significant amount of culinary experience including his education at the California Culinary Academy in San Francisco, as well as his many years of Director of Food and Beverage and Executive Chef at the Mission Inn Hotel and Spa, Executive Sous Chef at both the Langham Huntington Hotel and Spa, and The Ritz - Carlton Huntington Hotel and Spa.

«The creativity I experienced here today blew me away,» added Chef Haralambatos, adding that he didn't expect the beginner chefs to handle such sophisticated techniques as spun sugar or pralines.

As professionally trained chef, Dawn's passion for wine emerged as a direct result of her experiences in the kitcheAs professionally trained chef, Dawn's passion for wine emerged as a direct result of her experiences in the kitcheas a direct result of her experiences in the kitchen.

While it's virtually impossible to replicate a restaurant dish perfectly in my experience there's (something about a chef and dish washer that makes the food that much better), this recipe is as close as I've ever gotten.

Be part of the experience and join us as Chef Kate shares some of her favourite organic chicken recipes in a live cooking demo.

Members of the public who attend the full - day Good Food Festival programming have the opportunity to learn directly from experienced farmers and gardeners through long - form DIY workshops and «Good Food Commons» mini-sessions; hear from thought leader panelists about the future of our agricultural system; watch cooking demos, emphasizing local food, by culinary leaders such as Frontera's Rick Bayless and One Off Hospitality's Paul Kahan (both past recipients of FamilyFarmed's Good Food Chef of the Year Award); and engage with more than 150 farmer, food business, and nonprofit exhibitors.

It's an extension of who they are already as a blogger / chef / etc, placed into printed form to be recreated and experienced on your plate — as well as to share with those you love most (even if it's a date night in with yourself).

Susan Notter, CEPC ®, of Lancaster, Pennsylvania, is pastry - arts program director at The Pennsylvania School of Culinary Arts — YTI Career Institute, Lancaster, and has more than 30 years of experience as a pastry chef.

I established this website in late 2012, to share my experience and knowledge as I pursue a career as an MS Clinical Nutritionist and chef in New York City.

Making The Ketogenic Edge Cookbook was such a fun experience that challenged me, inspired me, and ultimately helped me grow not only as a ketogenic chef but as a mom and wife as well.

A Certified Research Chef, Gerrie Bouchard has more than 20 years of experience in the food industry and started in 2005 as a research chef with Eatem Foods, a division of Archer Daniels Midland CompChef, Gerrie Bouchard has more than 20 years of experience in the food industry and started in 2005 as a research chef with Eatem Foods, a division of Archer Daniels Midland Compchef with Eatem Foods, a division of Archer Daniels Midland Company.

As experienced competitors ourselves, the leadership team and I will endeavor to pass on our wisdom to these chefs, and to ensure that each of them has the resources they need to hone their abilities even further.»

To inspire other young chefs to embark on such a unique opportunity as representing the USA on a national stage at Bocuse d'Or, Tessier has written a book, Chasing Bocuse: America's Journey to the Culinary World Stage, about his experiences with the competition as a chef and coach.

As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough.

Irvine brings his experience to Food Network as host of Restaurant: Impossible and has been previously seen on Dinner: Impossible, Worst Cooks in America, The Next Iron Chef: Super Chefs, and Food Network Star.

As part of the trip, the chefs will have the opportunity to experience Taiwan's best restaurants, fresh produce markets, night markets, and culinary institutes.

Roberson brings nearly 15 years of hospitality experience from distinguished restaurants, most recently serving as Executive Chef of one of America's top restaurant groups, Chefstable Group, based in Portland.

Additional experience in the hospitality industry includes roles as executive sous chef at Miami Beach Resort & Spa and banquet chef at the Riverside Hotel in Fort Lauderdale.

«Through working with some of Australia's most acclaimed producers and welcoming Jean - Paul as a Guest Chef, the restaurant is well positioned to elevate the dining experience.»