PO Box 205
Tome, NM 87060
[email protected]
Skills
Classical training in fine food preparation, large volume food preparation and presentation (hotel and institutional).
Experience with American regional cuisines�California, Southwest, Southern, and Chesapeake Bay.
Experience with Italian, French, and Continental Nouvelle cuisines.
Knowledge of basic baking techniques�
breads and muffins; American deserts, including pies; European cakes and breakfast pastries.
Experience in menu design and implementation, including cost controls and profitability.
Familiar with sanitation and health regulations of concern to the food service industry.
Extensive experience in employee training and development.
Research, writing and computer skills.
Unique Strengths
Profound depth of food knowledge.
Well developed palette and artistic aesthetic.
Clean, efficient and accurate application of skills to meet production and quality standards.
Experience
Thirty-one years experience in restaurant and hotel food service operations.
Seven years experience as College Instructor and Adjunct Professor of History.
Education
University of New Mexico
Bachelor of University Studies,
Summa Cum Laude.
Phi Beta Kappa.
Miami University-Ohio
Master of Arts, American History.
Honors and Awards
National Endowment for the Humanities, Younger Scholar Award
Phi Kappa Phi National Fellowship
Arts Vita