Chef in Irvine, California

Qualifications: ServSafe Manager Certification January 2018 to January 2023 C​OURT OF MASTER ​​SOMMELIERS Level 1 Menu & Recipe Development Experience: In Health Cooking: Owner October 2021 – Present: Personal Chef Services Irvine, CA • Create and prepare customized meals for individuals/families and deliver to client(s) • Prepare on-the-go healthy snacks for athletes • Schedule and plan weekly menus for multiple clients according to dietary needs, requests, and busy schedules • Purchase organic ingredients from local farmers market and grocery stores • Package prepared items in ready-to-eat containers and/or in individual containers • Label and date all food items with appropriate reheating instructions • Adhere to clients’ budget Skylar & Jessica Lewis January 2021 – July 2021: Part-Time Chef (Monday/Thursday) Newport Beach, CA Reason for Leaving: The family relocated to Dallas, TX • Prepared meals in private residence • Planned weekly menu according to clients needs, requests and busy schedules • Purchased organic groceries from local farmers market and grocery stores • Prepared 3 “Macro Diet” meals per day for both husband and wife • Washed, peeled, diced and cooked an assortment of vegetables such as: beets, cabbage, broccoli, zucchini, carrots, sweet potatoes, bell peppers, mushrooms • Weighed and portioned protein in 4 and 6 ounce portions for each meal • Prepared a variety of grains including: brown rice, basmati rice, quinoa, farro, couscous • Prepared a variety of protein each week such as: steak, marinated chicken, grilled salmon, meatballs (patties), soups • Portioned meals in ready-to-eat containers • Kept kitchen neat and tidy, maintaining ServSafe sanitation standards while cooking David Williams & Kathy Pearlman Family(s) October 2019 – March 2020: Part-Time Chef (Tuesday/Thursday) Corona Del Mar, CA Reason for Leaving: Mr. Williams passed away • Cooked meals in private residence for a family of 4 adults including an elderly man with Stage 4 Parkinson’s and live-in nurse • Pureed and portioned both meat and veggies for Parkinson’s patient who could no longer chew or swallow food • Kept kitchen neat and tidy, maintaining ServSafe sanitation standards while cooking • Planned weekly menu according to clients needs, requests and schedules • Purchased organic groceries from local farmers market and grocery stores • Washed, peeled, diced and cooked an assortment of vegetables such as: beets, cabbage, broccoli, zucchini, carrots, sweet potatoes, bell peppers, mushrooms • Prepared a variety of grains including: brown rice, basmati rice, quinoa, farro, couscous • Prepared a variety of protein each week such as: steak, marinated chicken, grilled salmon, meatballs (patties), soups • Prepared Holiday meals for the family in advance • Prepared and froze additional meals for family to have on hand including: lasagna, soups, casseroles and pureed meals • Thoroughly cleaned kitchen once finished • Took out the trash St. Matthews Church & Montessori Preschool August 2018 – Present: Private Events Newport Beach, CA Reason for Leaving: Available for Parties • Cater and Serve Private Luncheons/Dinners for church and school staff including Holiday parties. • Create 4 Course menus using local, seasonal ingredients. • Work with school director, Marie Pickard, developing menu to meet guest requests and maintain budget guidelines. • Sourcing of organic groceries from local farmers market and grocery stores. • Maintained ServSafe sanitation standards throughout event execution, leaving the kitchen workspace and dining area RESET and Sanitized. • Provided weekly Popsicles for the school children that were organic, homemade and sugar free for a fun Friday treat Organic Babies: Co-Owner/Operator November 2016 – October 2019 Newport Beach, CA • Organized new product creation from idea generation until final launch • Created and maintained SOPs for all aspects of business such as food preparation, food safety, packaging and POS • Managed vendors and suppliers of produce, kitchen equipment and all supplies • Ran day-to-day operations including production, packaging and sales • Fostered and maintained strong customer relations • Implemented rewards program to drive sales and value our loyal customers • Responsible for photography and Social Media content Interests: Spending time with my husband, Dave and our two sons, Emery (7) Augie (6), gardening, beach, travel, interior design Education: Wine Studies Program T​HE C​​ULINARY I​NSTITUTE OF A​MERICA, Greystone - St. Helena, CA​​ August 2004 to June 2005 Associates in Culinary Arts T​HE C​ULINARY I​​NSTITUTE OF A​MERICA ​– Hyde Park, NY ​ July 2001 to August 2003 References: Available upon request