Lewis Brown A.S,B.S,MA.ed
Culinary Chef Instructor at Queen Creek Unified School District- Claim this Profile
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Bio
LinkedIn User
I am pleased to write this recommendation for Mr. Lewis Brown. As his former supervisor, I was able to observe Lewis in various assignments and during a variety of work environments. During his employment at The Art Institute Silicon Valley, Lewis went from a entry level culinary technician to an experienced advanced level instructor and staff member with high level integrity and dependability. Lewis is that person that will take the extra step as a team player... however, he can quickly transition into a leadership role when required. Lewis always displays a naturally balanced demeanor and has the respect of his peers; who view him as a responsible team member and someone of influence. Lewis is passionate about the culinary arts while seeing the big picture in the realm of a financial bottom line. He understands business and owns high customer service standards. Anyone who works with Lewis on their team is fortunate. I highly recommend him .
Jeff Glatstein
Chef Lewis Brown commands the respect of his students and colleagues at the AI. He has taken 120 hours of American Culinary Federation Certification Classes for a CCE and has worked hard to prepare his students for the culinary arts. His surveys and evaluations are in the upper quartile routinely and he does a great job in connecting with the students and adapting to their learning style.
LinkedIn User
I am pleased to write this recommendation for Mr. Lewis Brown. As his former supervisor, I was able to observe Lewis in various assignments and during a variety of work environments. During his employment at The Art Institute Silicon Valley, Lewis went from a entry level culinary technician to an experienced advanced level instructor and staff member with high level integrity and dependability. Lewis is that person that will take the extra step as a team player... however, he can quickly transition into a leadership role when required. Lewis always displays a naturally balanced demeanor and has the respect of his peers; who view him as a responsible team member and someone of influence. Lewis is passionate about the culinary arts while seeing the big picture in the realm of a financial bottom line. He understands business and owns high customer service standards. Anyone who works with Lewis on their team is fortunate. I highly recommend him .
Jeff Glatstein
Chef Lewis Brown commands the respect of his students and colleagues at the AI. He has taken 120 hours of American Culinary Federation Certification Classes for a CCE and has worked hard to prepare his students for the culinary arts. His surveys and evaluations are in the upper quartile routinely and he does a great job in connecting with the students and adapting to their learning style.
LinkedIn User
I am pleased to write this recommendation for Mr. Lewis Brown. As his former supervisor, I was able to observe Lewis in various assignments and during a variety of work environments. During his employment at The Art Institute Silicon Valley, Lewis went from a entry level culinary technician to an experienced advanced level instructor and staff member with high level integrity and dependability. Lewis is that person that will take the extra step as a team player... however, he can quickly transition into a leadership role when required. Lewis always displays a naturally balanced demeanor and has the respect of his peers; who view him as a responsible team member and someone of influence. Lewis is passionate about the culinary arts while seeing the big picture in the realm of a financial bottom line. He understands business and owns high customer service standards. Anyone who works with Lewis on their team is fortunate. I highly recommend him .
Jeff Glatstein
Chef Lewis Brown commands the respect of his students and colleagues at the AI. He has taken 120 hours of American Culinary Federation Certification Classes for a CCE and has worked hard to prepare his students for the culinary arts. His surveys and evaluations are in the upper quartile routinely and he does a great job in connecting with the students and adapting to their learning style.
LinkedIn User
I am pleased to write this recommendation for Mr. Lewis Brown. As his former supervisor, I was able to observe Lewis in various assignments and during a variety of work environments. During his employment at The Art Institute Silicon Valley, Lewis went from a entry level culinary technician to an experienced advanced level instructor and staff member with high level integrity and dependability. Lewis is that person that will take the extra step as a team player... however, he can quickly transition into a leadership role when required. Lewis always displays a naturally balanced demeanor and has the respect of his peers; who view him as a responsible team member and someone of influence. Lewis is passionate about the culinary arts while seeing the big picture in the realm of a financial bottom line. He understands business and owns high customer service standards. Anyone who works with Lewis on their team is fortunate. I highly recommend him .
Jeff Glatstein
Chef Lewis Brown commands the respect of his students and colleagues at the AI. He has taken 120 hours of American Culinary Federation Certification Classes for a CCE and has worked hard to prepare his students for the culinary arts. His surveys and evaluations are in the upper quartile routinely and he does a great job in connecting with the students and adapting to their learning style.
Credentials
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Arizona teaching certification
Arizona Department of EducationJan, 2015- Nov, 2024 -
Always food safe procotor
Always Food Safe -
Serve safe food protection manager’s certificate Proctor
ServSafe
Experience
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Queen Creek Unified School District
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United States
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Education Administration Programs
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200 - 300 Employee
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Culinary Chef Instructor
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May 2018 - Present
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Scottsdale Community College
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United States
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Higher Education
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400 - 500 Employee
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Culinary Instructor / Executive Chef
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Aug 2015 - Jun 2018
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Chef Instructor
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Jul 2009 - Jun 2015
Teacher Teacher
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Executive Chef/ Consultant
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Jan 2014 - Aug 2014
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Culinary Chef Instructor
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Mar 2010 - Jun 2011
Held a Full Time Designated Subjects Career Technical Education Teaching Credential through The Santa Clara County Office of Education (SCCOE) serves as the local agency approved by the California Commission on Teacher Credentialing (CCTC), also Regional Occupational Program (ROP) courses within the broader context of Career Technical Education (CTE) and Metro ed . Held a Full Time Designated Subjects Career Technical Education Teaching Credential through The Santa Clara County Office of Education (SCCOE) serves as the local agency approved by the California Commission on Teacher Credentialing (CCTC), also Regional Occupational Program (ROP) courses within the broader context of Career Technical Education (CTE) and Metro ed .
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Executive Chef
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May 2005 - Jun 2008
Upscale restaurants with full open kitchen offering gourmet international cuisine Coordinated weekly specials that where gear to our business sale trends for a high volume bistro, developed and trained employee's to meet high standards toward business growth. Controlled and maintained food cost and labor on a daily basic by using daily PLU statements with general manager on daily basis. Demonstrated proper food handling procedures, and upheld customer satisfaction, expedited, assisted with heavy sauté station. Utilized the online Sysco vending ordering system for best valued items Show less
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La Rosa's Restaurant
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Providence, Rhode Island
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Executive Chef
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Aug 2004 - Apr 2006
Upscale Italian-American restaurant Developed lunch and dinner menu for a la carte station and created specials for traditional Italian menu with handmade pasta's and fresh breads. All sautéed and grilled items and specials by chef executed to highest standard. Utilized and enforced industry standards of safety and sanitation Italian Gourmet Deli and Market Place Upscale Italian-American restaurant Developed lunch and dinner menu for a la carte station and created specials for traditional Italian menu with handmade pasta's and fresh breads. All sautéed and grilled items and specials by chef executed to highest standard. Utilized and enforced industry standards of safety and sanitation Italian Gourmet Deli and Market Place
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Executive Chef
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Jan 2003 - Jun 2005
Upscale Italian-American Deli Created a traditional Italian menu, coordinated special event for local resident and pharmaceutical Reps Utilized and enforced industry standards of safety and sanitation conducted sanitation walk-through, enforced personal hygiene standards, demonstrated proper food handling procedures Upscale Italian-American Deli Created a traditional Italian menu, coordinated special event for local resident and pharmaceutical Reps Utilized and enforced industry standards of safety and sanitation conducted sanitation walk-through, enforced personal hygiene standards, demonstrated proper food handling procedures
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Executive Chef
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May 2002 - Jan 2004
Upscale restaurants offering gourmet international cuisine Effectively managed a kitchen staff by conducted kitchen meetings, monitored food handling procedures and labor Maintained inventory and quality par-stock levels according to food cost demand Development of a seasonal bistro style French Mediterranean menu, expedited daily lunch and dinner menu for a la carte style menu and created specials Upscale restaurants offering gourmet international cuisine Effectively managed a kitchen staff by conducted kitchen meetings, monitored food handling procedures and labor Maintained inventory and quality par-stock levels according to food cost demand Development of a seasonal bistro style French Mediterranean menu, expedited daily lunch and dinner menu for a la carte style menu and created specials
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Chef-Supervisor/Lead Cook
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Jun 2001 - May 2002
Responsible for food modification for senior residents with using dietitians controlled menu, which consisted of, reduce calorie and portion restricted diets Maintain H.A.C.C.P sanitation standards with flow charts and temperature logs Monitored set-up and break down of facility, and delegated staff production Responsible for food modification for senior residents with using dietitians controlled menu, which consisted of, reduce calorie and portion restricted diets Maintain H.A.C.C.P sanitation standards with flow charts and temperature logs Monitored set-up and break down of facility, and delegated staff production
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Assistant Chef Manager-Fellowship/Teaching assistant
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Mar 1998 - May 2001
Trained students/staff members on the Industry standard principle of food preparation techniques Enforced proper sanitation and food handling procedures important for quality standard Managed accounts payable, and daily cost outs made bank deposits, utilized the online Sysco vending ordering system Developed prep list for corresponding daily procedures, prepared short order items for hotel bistro/café Trained students/staff members on the Industry standard principle of food preparation techniques Enforced proper sanitation and food handling procedures important for quality standard Managed accounts payable, and daily cost outs made bank deposits, utilized the online Sysco vending ordering system Developed prep list for corresponding daily procedures, prepared short order items for hotel bistro/café
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Education
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1996 - 2003
Johnson and Wales University
Master, Art Teaching Food Service Education -
1996 - 2003
Johnson and Wales University
Bachelor of Science Culinary Arts Associate, Applied Science Culinary Arts -
1994 - 1996
Nassau tech BOCES New York westbury
Certificate in Culinary arts, Culinary Arts and Related Services
Community
