Chef in Westport, Connecticut

I provide in-home cooking and/or private cooking instruction. As a personal chef, I can work with you to create a menu, or you can just tell me the kinds of foods and cuisines that appeal to you, and I can take it from there. As a chef instructor, I will come to your home, teach you techniques to help you make the most out of any recipe. I will give you tips and tricks to cook without recipes. I also can help you learn how to cook for those with allergies, how to make substitutions so that you and those you're feeding feel satisfied and indulged. Below is my resume: Judith Marshall 646•489•... • [email protected] or [email protected] TEACHING EXPERIENCE Harding High School, Bridgeport, CT 2018-present Developed Culinary Arts Program, encompassing Culinary Arts I, II & III Teach 150 students per week in both classroom and kitchen space Established weekly donation programs with Whole Foods and Stop and Shop Solicited monetary and food contributions for program ingredients Created Out Of The Box curriculum within Culinary II Created and run weekly meals using surprise ingredients that are sold to staff to fund Culinary program Write and receive funding grants for Culinary Arts program Wilton High School, Wilton, CT 2014-201... Taught Culinary I (baking and pastry) Developed and taught Farm To Table Class Established culinary vegetable and herb garden, maintained by the students Developed Bread Baking Class Committees: Professional Development; NEASC Camp Watitoh, Becket, MA 2015-Present Develop new seven week culinary program each year Teach daily cooking classes for ages 8-16 High Touch High Tech, Fairfield County, CT 2013-201... Taught applied science push-in sessions in the classroom JCC, New York, NY 2005-201... Taught pastry arts classes to novice bakers Spoonful Of Sugar, New York, NY 2010-201... Taught children’s baking classes to 5-10 year olds Incorporated science experiments to expand on the principles of baking The Astor Center, New York, NY 2007-201... Taught pastry arts classes to novice bakers TEST KITCHEN EXPERIENCE Dorie Greenspan 2003-05 Assisted in editorial work Assisted in developing and testing original recipes Martha Stewart Living 2004-06 Assisted food editors in preparing food for photography shoots Assisted Wendy Kromer, cake designer Food Network Test Kitchen 2004-09 Developed and tested recipes for cookbook Developed and tested cookie recipes for website Dana Jacobi 2003-04 Assisted in developing and testing original recipes RESTAURANT EXPERIENCE Gramercy Tavern New York, NY 2002-03 Tavern Roast Prepared mise en place for dinner service, including portioning out proteins Worked dinner service Tavern Entremetier Prepared and cooked mise en place for lunch service Garde Manger Prepared mise en place for lunch and dinner for Main Dining Room, Tavern and Private Dining Room Prepared hors-d’oeuvres for Private Dining Room dinner service Blue Hill Restaurant New York, New York 2002 Extern Created Amuse Bouche for dinner service Prepared mise en place for all stations Worked catering events/parties as needed Atelier Restaurant (The Ritz Carlton Hotel) New York, NY 2002 Pastry Extern Assisted in production of confections, petit fours and desserts Plated dinner service MISCELLANEOUS EXPERIENCE Sound Living CT teach small groups healthy living cuisine Piece O’ Cake. Owner/operator of custom-made cake business Writer. Recipes for YMCA Co-op and Camp Watitoh newsletters EDUCATION Institute of Culinary Education (formerly Peter Kump’s), New York, NY Career Culinary Arts Diploma 2002 Calphalon Scholarship The Artisinal Bread Baking Center, New York, NY Bread baking program 2003 Family Cook Productions, New York, NY Certified to teach Teen Battle Chef Classes 2016 Northwestern University, Evanston, IL Bachelor of Science 1995