Experience

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  Vintage High School

  • Napa, CA

  • Instructional Assistant, Culinary and Hospitality

    • Oct 2015 - Jun 2019
    • Napa, CA

    Instructional Assistant in the Culinary/Hospitality Class for grade levels 9-12. Assisted teacher with instruction, grading, project management, sanitation, class organization, catering, special projects, testing, field trips, etc. Purchased ingredients for weekly cooking classes and all catering events. Taught kids how to cook, how to plan and execute catering events, how to standardize recipes and scale recipes up and down. Helped with class farm - planning, planting, harvesting and utilizing the abundance of product.

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  Debbie Does Dinner

  • San Francisco, CA

  • Owner

    • Jan 1999 - Jan 2014
    • San Francisco, CA

    Catered events ranging from 10 – 400 people throughout the Bay Area.Created, Prepared and Delivered meals to families throughout the SF Bay Area.Responsible for all aspects of business including Marketing, Contract Negotiations, Menu/Recipe Development, Purchasing, Receiving, Billing, Bookkeeping, Food Preparation, Packaging, Quality Control, Inventory Control/Costing, Customer Service, all Admin duties, Cleaning, Schlepping, Deliveries...Hired, trained, scheduled and managed on call staff of 25 people.

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  Ciao Bella Gelato

  • San Francisco, CA

  • Executive Chef, "Queen of the Cream"

    • Nov 1995 - Jan 1999
    • San Francisco, CA

    Maintained menu of 85 flavors for high-end restaurants, chefs and hotels throughout California.Manufactured minimum of 500 gallons of gelato and sorbet weekly.Created, developed, and produced new and seasonal flavors.Procured, received and inventoried production ingredients from world-wide vendors.Managed full kitchen staff including training, scheduling and payroll.

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  Qamea Beach Club, Fiji

  • Taveuni, Fiji Islands

  • Executive Chef

    • Dec 1994 - Jun 1995
    • Taveuni, Fiji Islands

    Managed all aspects of food and beverage service for upscale resort including cooking, menu planning, purchasing and receiving.Supervised staff of eight including training and scheduling.Developed inventory control system incorporating limited supply availability and bi-weekly deliveries from neighboring island.

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  Joie de Vivre Hospitality

  • San Francisco, CA

  • Chef/Manager

    • Jan 1994 - Nov 1994
    • San Francisco, CA

    Supervised all aspects of restaurant operations, including cooking, staffing, purchasing, receiving, menu planning, banking, marketing, training, scheduling and payroll.Increased sales 200% over six month period.Created company-wide catering menus and catered events for 10-300 people.Developed inventory system to control food and beverage costs.Created nutritious, well-balanced, high quality recipes and menus complying with severe budget constraints for Elder Hostel program.

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  Four Seasons Hotels and Resorts

  • Sales Analyst

    • 1989 - 1990