LEAD CHEF FOOD TRUCK MANAGER Summary At Culinary Institute America, I taught mentored expert team world renowned chefs professors outstanding industry education credentials. I gained extensive exposure experience advanced culinary curriculum offered CIA. My education went beyond memorizing executing foods, cooking techniques recipes I learned analyze foods, adapt them, important ... get creative them. I well trained classic contemporary culinary methods techniques developed strong understanding prepare wide variety global cuisines, well as, wine beer pairing. I opportunity work famed Chef Larry Forgione "The Godfather American Cuisine" (father Iron Chef Marc Forgione) Learning true practice sourcing local ingredients restaurant known farm-to-table cooking. I gained extensive hands-on experience CIA professional kitchens bakeshops, award-winning student-staffed restaurants (including American Bounty Restaurant, Ristorante Caterina de' Medici, St. Andrews Restaurant). I gained back-of-the-house front-of-the-house experience guidance expert faculty 5 month externship Walt Disney World's 3rd signature premier restaurant "Artist Point" Orlando, Florida Wilderness Lodge Magic Kingdom. Additionally, I gained solid professional experience Cattail Creek Country club Maryland, running private catering businesses. Highlights Focused disciplined High volume production capability Contemporary sauce work Well-tuned palette Sense urgency ​Problem Solver ServSafe certified Accomplishments Recipient 2011 Glenelg High School Principal's Award Exemplary Achievements (Only 13 graduates class 300 received distinction). Lead member Glenelg High School's Culinary Team (ProStart Curriculum). Achieved 3rd Place, 3rd Place, 1st Place finish annual ProStart Competition. Successfully managed culinary kitchens Culinary Institute Of America Successfully worked way quickly stations Artist Point Resort Walt Disney World, serving 300-700 covers night cohesive team. Successfully branched own, traveling Napa CA continue pursuing Personal Chef goals. Experience 05/2015 Current Lead Chef Food Truck Manager Company Name － City State Helped make concept become reality currently working become brand. Working talented former French Laundry Executive Chef, team passionate individuals. 10/2012 02/2013 Executive Chef Company Name － City State Worked multiple stations (including pantry, fish, middle sauce grill). Made significant contributions assist kitchen successfully serve thousands dining guests busy 2012 Thanksgiving Christmas Holiday season. Gained invaluable experience fine dining, high production kitchen (average 200-300 covers normally; 500-700 holidays, 40+ hours/wk) Developed maintained positive working relationships others reach business goals. Followed safety sanitation policies handling food beverage uphold proper health standards. Consistently provided professional, friendly engaging service. Provided friendly attentive service. 05/2010 Current Chef, Owner Company Name － City State Chef Aaron LeRoi Hodge Various Locations From Maryland New York California (www.ChefAaronLeRoi.com) specializes Healthy Cuisine Personal Fit Meals. Preparing 50-100 meals weekly customers various types gyms. Rotating healthy weekly menu choices; fresh local ingredients; focused catering real, naturally ingredients, improve health promote good eating habits. Full Personal Chef Services w/ wide variety meals 10 50 guests 05/2010 02/2012 Culinary Apprentice Executive Chef Company Name － City State Food preparation, cooking, carving, grilling, food plating serving buffets. 30 hours/week Consistently provided professional, friendly engaging service. Followed safety sanitation policies handling food beverage uphold proper health standards. Displayed enthusiasm knowledge restaurant's menu products. Education 2011 High School Diploma Culinary Arts Academy Culinary Arts Glenelg High School － City State Culinary Arts Academy Culinary Arts 2012 L'Academie de Cuisine Culinary Arts Howard County Community College － City State Culinary Arts 2014 Bachelor Arts Culinary Arts Culinary Arts Management The Culinary Institute America － City State Skills Knowledge personal chef/private catering business Maintain great quality food Fast capable handling large projects