Experience

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  Uncanny Kitchen

  • Abingdon, Va

  • Chef/Owner

    • Jun 2013 - Present
    • Abingdon, Va

    Organic bakery and natural foods cafe.

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  Chef David

  • Personal Chef

    • 2006 - Present

    I provide a range of services from home-based personal cooking to large gatherings of up to fifty people. Additionally, I provide on-the-go meals, desserts, breads, and prepared foods.Individual home based services include pantry organization, meal planning, on-the-go meals, garden installments,...

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  Bon Appetit at Reed College

  • Prep/Grill

    • Feb 2006 - Jun 2006

    While attending culinary school in Portland, I worked at Reed College mostly doing prep in the kitchen and working the grill for the Sunday breakfast/brunch and dinnner. While working there, I was able to see local seasonal, made from scatch cooking on a large scale.

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  Acoustic Coffeehouse

  • Cook/Kitchen Manager

    • 2003 - 2004

    Started working at the coffeehouse two weeks after they opened. The owner allowed great flexibility in creating the menu. Introduced many menu items, such as homemade lasagna (veggie and sausage), black bean burritos, Greek wraps, French bread, salad dressings, muffins, cookies, pretzels, coffe...

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  Epicurean

  • Saucier/Main Cook

    • 1993 - 1994

    Mornings consisted of building a fire in the ceramic oven, choosing and starting the bread for the evening, prepping whatever meal and side items depending on what was in the pantry. The chef had a few consistent items on the menu but emphasized ever-changing international cuisine featuring a va...

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  Parson's Table

  • Saucier

    • 1992 - 1993

    Progressed to salads, eventually being trained by the chef/owner to operate the saucier station moving from day cook to night cook. The French-based menu was set by the chef and consisted of cream reductions, various veal, seafood, beef, and poultry dishes.

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  Ridgefield Country Club

  • Fry-Cook/prep

    • 1979 - 1981

    Worked through each station of the kitchen: pantry, broiler, and fryer, as well as stocking. Remained there while in high school participating in a co-op program working at least 32 hours a week. Responsibilities included prepping many of the menu items while maintaining the steam table along w...