Experience

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  Chefskills101

  • Lees Summit, Missouri, United States

  • Culinary Instructor (Private Lessons/Parties)

    • Jan 2022 - Present
    • Lees Summit, Missouri, United States

    Expert at building culinary teams. Can revitalize your current menu and make it exciting, tasty and within budget using locally sourced items. I have experience teaching everything from HACCP, sanitation, knife skills, cooking, baking and butchery. Versed in Food and Wine/Spirit pairings

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  Chefskills101.com

  • Kansas City Metropolitan Area

  • Executive Chef/ Owner

    • Feb 2006 - Present
    • Kansas City Metropolitan Area

    In Home Cooking Classes for children through adults. Teaching basic culinary schools to more advanced classes. Perfect for birthday parties, Bridal Showers, team building and intimate dinner parties. Traveled to nearly forty countries living in seven, bringing the flavors of the world into your kitchen. Have taught classes at Williams Sonoma Town Center in Leawood, KS, The Culinary Center of Kansas City in Overland Park, KS and A Thyme for Everything in Lees Summit, MO

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  Hy-Vee, Inc.

  • Lees Summit, MO

  • Retail Chef (Certified)

    • Aug 2013 - Nov 2021
    • Lees Summit, MO

    This position is responsible for engaging all customers in conversation, especially related to sales and service. Educate customers on products and how to prepare food using current trends. Works with Meat and Seafood Departments on merchandising USDA inspected fresh and frozen meat, including organic, grass fed, certified and free range. Seafood Sustainability both wild caught and farm raised. Work with Fresh Food Departments in developing recipes and menu development. Worked with store dieticians. Represents Hy-Vee stores in the Kansas City Market by doing cooking spots promoting Hy-Vee and the Kansas City Chiefs with local television and radio stations: Fox4KC, KCTV5 (CBS), KSHB 41, Chiefs Eats at www.chiefs.com, WHB 810 Sports Radio. Was featured a dozen times in the company wide Hy-Vee Seasons Magazine.Have done Beer/Wine Food Pairings and dinners for several years, prepared weekly Virtual Dinners (during Covid Pandemic) with Boulevard Brewery and Restless Spirits Distillery. Store offers Restaurant

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  New Theatre Restaurant

  • Overland Park, Kansas

  • Executive Chef/Director of Culinary

    • Jan 2004 - Sep 2013
    • Overland Park, Kansas

    Part of the Executive Staff for the New Theatre Restaurant. I was part of this highly successful team from Season 12 through 21.Managed a staff of two Chefs and a team of 35 culinary professionals.Designed Recipes and Menus, both seasonal and play inspired to serve nearly 250,000 guests per year. Completely from scratch kitchen and bakery. Kitchen set up brigade style with all BOH employees completing extensive training program covering all stations. The Wall Street Journal noted the New Theatre Restaurant as being one of the most succesful dinner theatres in the country. Great reviews from area newspapers, People Magazine,Wall Street Journal, and other trade journals.Documented as keeping food and labor costs at all time lows, while patron satisfaction surveys revealed the highest continuous satisfaction on food and dessert items (both on selection and quality)

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  Johnson County Community College

  • Overland Park, KS

  • Adjunct Associate Professor

    • 2008 - 2013
    • Overland Park, KS

    Teaching Culinary Classes at Johnson County Community College to Chef Apprentices and Food and Beverage Students in the Hospitatlity Program. Semester long classes covered all areas of cooking from knife skills, through meat and fish fabrication, soups/sauces, cooking techniques, breakfast cooking, baking, including plate design. This was a platform to continue their Culinary Education starting with a solid foundation.

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  Goodcents Deli Fresh Subs

  • Desoto, KS Corporate Offices

  • Executive Chef Research and Development

    • 2004 - 2006
    • Desoto, KS Corporate Offices

    Employed by Joe Bisogno CEO and Founder as their Research and Development Chef for Goodcents Deli Fresh Subs. This innovative chain has over eighty locations encompassing six states. Involved in the Cuttings of new market items. Food Stylist preparing food for photo ready dishes for print ads. Product LaunchesCreated new recipes to expand their menu. Tested recipes and analyzed market demographics.

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  Sodexo USA

  • Kansas City, Missouri Area

  • Executive Chef 3 (District Training Chef)

    • 1997 - 2003
    • Kansas City, Missouri Area

    Executive Chef 3 working in three areas (Senior Living/Childrens Mercy Hospital/Rockhurst University)Managed up to sixty employees. Responsibilities included, but not limited to: Catering, Ordering, Restaurants/ Food Courts/ C-Stores/Preparing Recipes and Diets for Athletic Teams/ Menu Planning/ Budgeting/Scheduling/maintaining HACCP Program.Worked with various restricted diet needs including: Gluten Free, No Salt/Low Salt, Diabetic, Vegan, Mechanical Soft etc.Additionally was District Training Chef for Sodexo Higher Education accounts conducted training on Servsafe, Culinary Foundations Training and installing new Culinary Formats within Sodexo Accounts.

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  US Navy

  • Senior Chief Petty Officer (MSCS(SW/AW)

    • 1976 - 1996

    Leading Chief Petty Officer responsible for five divisions in the Supply Department made up of 140 enlisted and civilian personnel including: The Galley (Base Dining Facility), Bachelor Officer and Enlisted Quarters, Fuels and Stores warehouse. Provided logistic support for US Military Aircraft and US Navy ships operating in the South Atlantic, Gulf and Caribbean, allowing them the ability for sustained operations. During my Navy career also orchestrated and prepared informal and state dinners with numerous US Embassies in the Baltic region. After working as the private Chef for the Commanding Officer of an Aircraft Carrier I was sent to Camp David, the Presidential Retreat in Thurmont, Maryland.Previous duty station locations around the world including Greece, Italy, New Zealand, Guam, Cuba, Diego Garcia, Antarctica. Designated as a Master Training Specialist (MTS), earned by being in the top 5% of Navy Instructors