Experience

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  Industry Cooking Classes

  • Sacramento, California Area

  • Chef

    • Jul 2018 - Present
    • Sacramento, California Area

    Industry is a live informational cooking show that is on a mission to present commonsense, nuts and bolts cooking technique to the masses! Chef Dave Nelson is a life long working chef and teacher that drives a high-energy dissertation and demonstration on all things culinary.

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  Cosumnes River College/Folsom Women's Prison

  • Sacramento, California Area

  • Culinary Instructor

    • Jan 2017 - Jul 2017
    • Sacramento, California Area

    Between the Cosumnes River College campus and Folsom Women's Prison, I teach Culinary Arts, Food safety, Table Service and Management. The Folsom program offers the student- inmates college credits and ServeSafe certification.

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  Bryte Career and College Training

  • West Sacramento

  • Chef Instructor

    • Jan 2017 - Jul 2017
    • West Sacramento

    Built and taught 10 week Adult Education course that features basic culinary arts instruction and Serve Safe Certification

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  Le Cordon Bleu College of Culinary Arts

  • Chef- Instructor

    • Nov 2009 - May 2016

    I was responsible for culinary classes of up to 24 students. My responsibilities included teaching 2 classes per day as well as curriculum development and roll out of the following courses: management, purchasing, catering, contemporary cuisine, international cuisine and 2 foundational cooking courses for the Associate of Arts program.

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  Kitchen Academy

  • Sacramento

  • Chef Instructor

    • Mar 2007 - Nov 2009
    • Sacramento

    I was responsible for basic culinary fundamentals classes of up to 32 students. My responsibilities included: curriculum development and the management of academic development of my students. I also acted as Purchasing Manager during the opening year, where I developed purchasing protocols and supplied product for up to 15 classes.

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  Sheraton Grand Hotel Sacramento

  • Sacramento

  • Executive Sous chef

    • Oct 2004 - Oct 2006
    • Sacramento

    I was responsible for production and supervision of food services in a 500 room downtown hotel. I was responsible for labor and food cost control, menu development, sanitation compliance, team engagement/accountability, ordering and daily coordination of service for banquet and restaurant service.

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  Whole Foods Market

  • Sacramento

  • Chef

    • Aug 2003 - Oct 2004
    • Sacramento

    I supervised the food production and customer service during the opening of the store. My responsibilities included team development and execution of menus and systems for deli cold counter, sandwich counter, pizza oven, salad bar, fresh-pak area and two hot venues as well as carry-out catering.

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  Sutter General Hospital

  • Chef

    • Feb 2002 - Jul 2003

    Working chef position at hospital. I supervised a production crew of 20. I was responsible for patient food production in 500 bed hospital along with cafeteria service and also food for a 150 bed long term care facility for breakfast and lunch service.

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  Hyatt Regency Sacramento

  • Sacramento

  • Culinary Lead

    • Apr 1996 - Feb 2002
    • Sacramento

    I acted as a lead in all main kitchen departments: garde manger, patisserie, banquet hot foods and two restaurant outlets. I developed seasonal menus and daily specials in addition to providing daily staff training in various areas of kitchen production and table service.

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  Mandarin Oriental Hotel Group

  • San Francisco

  • Cook

    • Mar 1992 - Mar 1993
    • San Francisco

    I staffed the room service line and worked the restaurant line under Ken Oringer and Ming Tsai at Silks restaurant

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  Hyatt Regency La Jolla

  • La Jolla, CA

  • Culinary Management Apprentice

    • Feb 1990 - Oct 1990
    • La Jolla, CA

    I worked through all kitchen departments and restaurants during a hotel opening

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  Hyatt Regency San Antonio

  • San Antonio, Texas

  • Culinary Management Apprentice

    • May 1988 - Feb 1990
    • San Antonio, Texas

    I rotated through all F&B departments as part of a culinary management program for Hyatt Hotels

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  Grand Hyatt New York

  • New York, NY

  • Culinary Extern

    • Jun 1987 - Aug 1987
    • New York, NY

    I rotated through the stations in the Hotel’s fine dining restaurant "Trumpets" during my externship from the CIA

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  Bakeri Betka

  • Norderney, Germany

  • Bakery Apprentice

    • Jun 1982 - Aug 1982
    • Norderney, Germany

    Worked and lived in a mid-sized commercial bakery that supplied several cafes and restaurants in a tourist resort on an island off the coast of Germany.