Gerald L. Ford, CMC

Founder & Culinary Director at Legit Concepts
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Contact Information
us****@****om
(386) 825-5501

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Olivier Andreini CMC - AMCO

Gerry is a great Chef with a amazing vision. I first teach him at the CIA and later he was one of my Sous-Chef at the Merion Cricket Club.

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Credentials

  • Certified Master Chef (CMC)
    American Culinary Federation
    Oct, 2017
    - Oct, 2024
  • Certified Executive Chef
    American Culinary Federation -- Official LinkedIn Page
    Apr, 2015
    - Oct, 2024

Experience

  • Legit Concepts
    • United States
    • Professional Training and Coaching
    • 1 - 100 Employee
    • Founder & Culinary Director
      • Jan 2020 - Present
  • The Ford Field & River Club
    • United States
    • Real Estate
    • 1 - 100 Employee
    • Executive Chef
      • Jul 2018 - Dec 2019
  • The Everglades Club
    • United States
    • Executive Sous Chef
      • Apr 2016 - Jul 2018
    • Sous Chef
      • May 2016 - Jun 2017
  • westchester country club
    • United States
    • Hospitality
    • 100 - 200 Employee
    • Executive Sous Chef
      • 2012 - May 2016

      Time to build the army.

    • Restaurant Chef
      • May 2011 - May 2016

  • Eastern Yacht Club
    • United States
    • Public Relations and Communications Services
    • 1 - 100 Employee
    • Pastry Chef
      • Mar 2010 - Nov 2010

      Writing dessert menus, decorating wedding cakes, show pieces, creating and preparing dessert specials. Making a daily special ice-cream and writing recipes for consistency. Writing dessert menus, decorating wedding cakes, show pieces, creating and preparing dessert specials. Making a daily special ice-cream and writing recipes for consistency.

  • The Merion Cricket Club
    • Sous Chef
      • Nov 2008 - Aug 2010
  • Chateau Robert
    • France
    • Real Estate
    • Chef de Cusine
      • Mar 2007 - Oct 2008
  • The Four Seasons Hotel Boston
    • Chef de Partie
      • Mar 2004 - Mar 2006
  • Moulin de Mougins
    • France
    • Restaurants
    • 1 - 100 Employee
    • Stagiere
      • Jul 2001 - Oct 2001

Education

  • The Culinary Institute of America
    BPS, Culinary Arts, Hotel Restaurant Management
    1999 - 2003
  • Henry Ford Community College
    Associate's degree, Culinary Arts/Chef Training
    1998 - 1999

Community

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