Experience

Retired

• Libraries
• 1 - 100 Employee

• Chef Instructor

  • Jan 2009 - Present

  Prepare curriculum, bibliographies, lectures and coursework for students ranging from basic (ie; knife skills, food prep, seafood identification, sanitation) to advanced (ie; stock & sauce prep and creation, baking, grain & vegetable cookery, organizational and catering management).• Assisted with the training of incoming Chef Instructors, personnel and student skill tutors. • Participate in and provide feedback to institutional committees and reporting; influence systemic changes to course curricula .• Maintain student records, attendance, grade books, develop syllabi, learning objectives, assessments and final exams.• Continue to establish professional and industry credentials and certifications demonstrating on-going advancement importance and values to students. "Remain a student always!"



Craig’s Extraordinary Catering, Inc.

• Owner & Executive Chef

  • Jun 1992 - Jan 2009

  • Conceived, built and operated a high-end, off premise catering company with approximately $3.5 million annual revenue. Designing and producing unique, top-tier weddings, corporate and private events. • Produced an average of 250+ custom, off-premise (special) events annually, with an event size of 150 to 1200 persons.• Well-established proficiency in selecting and managing all food, beverage vendors and purchases; locating, negotiating price and preparing specialty foods (including international and regionally specific foods).• Trained and managed all chefs and senior staff on every aspect of top-tier food & event production for flawless, off-site execution of multiple, simultaneous events. • Managed costs for maximum profit margins on food, beverage, venue and labor expenses• Selected and managed all food, beverage and rental vendors, and locating specialty products as needed.• Coordinated and managed operations manager to ensure accurate rental orders and floor planning.• Designed and executed all systems for logistics of event prep, production and flow for all catered events.• Trained and managed chef’s, kitchen and wait staff on all aspects of high end food production, for off-site execution of multiple location, simultaneous events.• Managed margins for food, beverage, rental and labor costs.• As an entrepreneur responsible and accountable for every aspect of the start-up business; as the owner of a multi-million dollar company responsible for 25+ permanent staff and hundreds of contract server and hospitality employees.



Hornblower Dining Yachts

• Executive Chef

  • Jun 1990 - Jun 1992

  • Coordinated and executed production of 5 dining yachts dining (seating up to 300 per)• Trained and managed kitchen and wait staff for food service execution.• Responsible for choosing all food vendors, negotiating pricing and initiating all purchases.• Maintained targeted food and labor costs.