Sentences with phrase «year culinary training»

Winners will get a trip to New York City to visit the Culinary Institute of America, and a company called Pro Start will also teach a two - year culinary training program at their school.

Not exact matches

In a culinary career spanning more than 30 years, Chef Frederic has brought the training he received in Marseilles, France to stops in Chicago, Austin, Pasadena and Orange County.

Bringing more than 30 years of culinary experience, Atkins assists customers and manufacturers with menu development, recipe support, nutritional analysis, food trends, staff training, food handling, equipment utilization and labor optimization.

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.

Among the speakers are Michael J. Wadiak, a CIA - trained chef who helped Blue Apron become a billion dollar company in just two years, and Orlando local Emily Ellyn, a chef and culinary educator who has been featured on «Food Network Star» and «Cupcake Wars.»

Looking back at my Claridge's and my Marco Pierre White years, I think that was where the foundation of my culinary training came from.

Classically trained at the Culinary Institute of America, Chef Webb now marks his fifth year with AHC+H ospitality.

«Culinary students with five years of training still don't look like seasoned line cooks.

American Culinary Federation (ACF) operates two and three year apprenticeship programs that combine on - the - job training with technical classroom instruction.

Chef York brings more than 15 years of culinary experience, including training in Pan Asian cuisine and knowledge of seafood sustainability, to the restaurant's celebration of the bounty of sea and land.

With his 10 - year culinary career and gastronomic insight, he will continuously train the Laucala staff.

With more than 120 years of teaching experience, Le Cordon Bleu is the leading Global Network of Culinary Arts and Hospitality Management Institutes, training 20 000 students of more than 100 nationalities every year.

Impressive given that just twelve years ago she started her career at Todd English's acclaimed Olives restaurant in New York City with no formal training whatsoever — a wildly successful endeavor that led her to a full time position at the eatery and enrollment in the French Culinary Institute.

Professionally trained in the culinary arts and a former instructor at the French Pastry School in Chicago, she worked with plenty of it for ten years.

During her three years at DCCK, she managed a program to increase access at corner stores in food deserts throughout DC, created and implemented an 8 - week long nutrition education lesson to at risk adults during their culinary job training program and assisted in using donated food to provide menus and food for nearly 5000 homeless adults daily.

After battling years of addiction and finding himself homeless, William completed our 14 - week Culinary Job Training program.

LAST YEAR»S IMPACT 89 students with high barriers to employment graduated from our Culinary Job Training program, with an 88 % job placement rate.

It's been a little over a year since William completed the Culinary Job Training program in April 2016, but when you ask him about how he found DC Central Kitchen and what it was like starting the program as a new student, he talks about it like it was yesterday.

Our training incorporates years of experience of business practices with details that range from managing an in - office dispensary and online dietary supplement formulary, robust conventional and functional diagnostic lab testing, and a culinary nutrition, «food as medicine» immersion all in one.

Jenny was trained at the Natural Gourmet Institute for Food and Culinary Arts in New York City and has over five years of professional cooking experience.

Every year, we offer specialty programs featuring content exclusive to Yoga Yoga, such as our Yoga Alliance - recognized Prenatal Yoga and Children's Yoga Teacher Trainings, as well as our unique program The Practice of Food & Yoga: Foundations of Ayurveda, an educational partnership with The Natural Epicurean Academy of Culinary Arts.

Others receive training at a community college, technical school, culinary arts school, or 4 - year college.

For Experienced As an experienced Chef, I would like to utilize my years of experience and skills such as systematic approach in making any dish, managerial skills in the field of culinary by giving training to other chefs and cooks.

I worked in the Insurance Industry for 15 years from 1987 to 1996 (part - time for 2 years) Raised children for 10 years, starting working managing a food service school program for Aramark for 3 yrs then at a non-for-profit building a Culinary Arts Training Program and cafe within the organization.

While Lead Cooks may begin working at the entry level, they will eventually need to be able to list further training and education on their resumes, such as experience at a culinary institute, a private cooking school, or a two or four - year college degree program.

Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4 - year college.

However, some may receive additional training at a community college, technical or vocational school, culinary school, or 4 - year college.

CAREER HIGHLIGHTS • Five years of experience primarily in the areas of baking and cooking • Pastry Chef Training from The Culinary Institute of America • Hands on experience in hiring, training and coaching pastry and baking teams • In depth knowledge of cake decoration and flaky pastry techniques • Able to operate relevant machines such as dough dividers, sheeters, rounders, and ovens • Proven record of overseeing pastry baking efforts to maximize customer satiTraining from The Culinary Institute of America • Hands on experience in hiring, training and coaching pastry and baking teams • In depth knowledge of cake decoration and flaky pastry techniques • Able to operate relevant machines such as dough dividers, sheeters, rounders, and ovens • Proven record of overseeing pastry baking efforts to maximize customer satitraining and coaching pastry and baking teams • In depth knowledge of cake decoration and flaky pastry techniques • Able to operate relevant machines such as dough dividers, sheeters, rounders, and ovens • Proven record of overseeing pastry baking efforts to maximize customer satisfaction

EDUCATION AND CREDENTIALS Advanced Culinary — Community College of Baltimore County Essex, Essex, MD — 1989 Certified Food Safety Manager Card — Florida • In House Management Training Classes Awards: Manager of the Month (2X), Manager of the Year — BWI Airport Marriott Manager of the Quarter (2X)-- Rosen Plaza

The duo, who started their business out of Baucom's kitchen with no formal culinary training three years ago, applied to be on «Cupcake Wars» before they'd even opened their brick - and - mortar spot on U.S. 21.