Chef in Wilkes-Barre, Pennsylvania

Cover Letter Chef; Peter Quinones Synopsis: My food is now called eclectic because of the referencing of varied styles and ingredients in my larder the use of fresh herbs and spices in presentations not commonly used, (fusion) I believe it is now called. My goal is to have the opportunity to prove that the vision I have of the culinary arts thought it may not always be mainstream it is simple, fresh and uncommonly lavish.( heavy on eye appeal) My sauce technique is nouvelle in essence but knowing the proper slow natural reductions to bring out the indigenous flavors, with some oil infusions and light butter mounted finishes. My Training: has been classic European, La Cordon Bleu. My style and technique is varied, Starting with Purchasing; Fresh is the best is what I get across to my Purveyors, and staff. A rigorous Curriculum in the culture, and practice of French cuisine has given me the basis of discipline necessary to oversee a successful Kitchen, and food operation from the Opening of The front of the house Training my Wait staff in What it is That I’m asking them to offer our guests To the turn out of the kitchen staff of every plate being of a high quality standard not to be diminished by time. Each ingredient should have its own flavors is what is at the heart of my training and what I’ am trying to accomplish. In summation; good cooking must benefit from the old Recipes and the precepts of classic cuisine while also yielding to the new hybrid of techniques. I offer and defend both the old ways and the new Compensation Request: full autonomy (ROH) Medical And Preventive Salary:90.000 plus incentives