Description
A certified chef with the American Federation of Chefs since September of 1992. Specializing in California and Ne`val cuisine. Ranked topped 30th ice carver in the nation, number 1 Tallow sculpter in the nation-1998.
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| (Confidential) | (Confidential) | 10/1995 - Present |
| Holiday Inn Crowne Plaza | (Confidential) | 10/1993 - 10/1994 |
Education
| SCHOOL | MAJOR | YEAR | DEGREE |
|---|---|---|---|
| University of Kentucky | Journalism | 1989 | Associate Degree |
| University of Lousiville | Biology | 1988 | Associate Degree |
Accomplishments
Highlights:
Member of N.I.C.A-National Ice Carvers AssociationCompanies I like:
Hotels and resorts
Job Skills
| Technology Solutions |  |
| Sales Support | |
| Software Implementation | |
| Requirements Analysis & Specification | |
| Leadership | |
Keywords
Responsibilities
Food cost, menu planning
