I possess a strong work ethic, excellent organizational skills, passion for work I can put my heart into, and fastidious attention to detail developed through varied leadership positions. In addition, twelve years of experience in the vegetarian community has provided me with extensive knowledge of the culinary demands and needs of vegans and vegetarians.

Culinary Skills

• French and Japanese knife skills,
• extensive knowledge of whole foods dynamics and quality natural ingredients,
• vegan baking skills and conversion of traditional recipes to vegan, health supportive alternatives,
• menu planning according to a variety of philosophies (including macrobiotics, the Five Phase Theory, spa cuisine, raw food diets, cleansing and detoxification diets, wheat-free and other allergy diets, and healing cuisine.),
• proficiency with classical and nontraditional cooking techniques,
• knowledge of several aspects of business relating to food (inventory, costing meals, yields for quantity cooking, culinary math, running a business, etc),
• instruction and experience with elegant plating of meals.

Culinary experience

Chef/Owner
Lagusta's Luscious Vegetarian Home Meal Delivery Service, New Paltz, NY, October 2002-Present

Guest Chef
Natural Gourmet Cookery School, New York, NY, June 2002-Present
Coordinate all aspects of gourmet vegan prix fixe four course meals for 50-100 people. Supervise kitchen staff of 12 students in prep work and line work.

Cook (with salad station emphasis)
Bloodroot Feminist Vegetarian Restaurant, Bridgeport, CT, Mar. 2002-present
Work collectively with other cooks in all aspects of restaurant work, including prepping, a la minute cooking, and plating of soups, salads, entrees, and desserts.

Private Chef
New York and New Jersey, June 2001-present
Coordinate all aspects of private cooking for clients, including: meal planning, shopping, prep work, cooking, baking, and plating.

Baker
Souen Macrobiotic Restaurant, New York, NY, November 2001-May 2002
Created vegan, wheat-free macrobiotic desserts and breakfast pastries. Took dry goods inventory for entire restaurant.

Weekend Steward and Friday Night Dinner Floor Manager
Natural Gourmet Cookery School, NYC, July 2001- January 2003
General managerial tasks including: ensuring adequate and appropriate food for Chef’s Training and public classes, supervising students in all aspects of service for weekly gourmet dinner, including expediting, organizing, and problem solving.

Intern
Bloodroot Feminist Vegetarian Restaurant, Bridgeport, CT, July, 2001
Completion of internship at renowned 25 year old restaurant. Internship focused on all aspects of restaurant ownership, including working as a collective, purchasing, hiring, cooking and baking, accounting, gardening, etc. Emphasis on the ways in which a feminist vegetarian restaurant can do business differently than a mainstream restaurant in order to be socially and environmentally responsible.

Group Leader
Natural Gourmet Cookery School Friday Night Dinner, New York, NY, April, 2001
Created balanced, seasonal menu; costed ingredients; designed paper menu; and supervised kitchen staff for gourmet vegan prix fixe five course meal for 100 people.

Manager
Common Ground Café, University of Rochester, Rochester, NY , October 1996-May 2000
Trained student employees, ordered and selected desserts and other items, priced desserts and drinks, organized weekly manager meetings, created innovative specials, organized student shifts, interacted with public, cashed out cash drawer, closed coffeehouse at midnight, worked intensively with upper dining services management.

Education
Graduate, Chef’s Training Program, Natural Gourmet Cookery School, New York, NY, June 2000-May 2001.

BA, Magna Cum Laude, English and Women’s Studies, University of Rochester, Rochester, NY, May 2000.