Chef in West Palm Beach, Florida

I am a fourty-one year-old professional whose discipline, dedication and fervid work ethic are the fundamental principles from which my talents manifest. As a young child, I was taught to set examples, and thus my convictions are ingrained with a commitment to strive and a strong sense of right and wrong. A future within an honorable household offers the proper channel in which to commit these energies. Having ascended through the ranks of the food service hierarchy from busboy to Executive Chef (heading a restaurant grossing over seven million dollars per annum) which then lead into Private International Chef service, I believe myself to be an extremely dynamic addition to any kitchen... private or professional. I have honed my culinary, management, and social skills set with twenty-eight years of hard work within upper echelon commercial kitchens and over the past ten years in Private Estates. I have consistently earned the respect of my peers, both employers and staff, primarily as a result of producing exemplary food but by also in my willingness to interact with guests - with staff, to improvise in high stress scenarios, and to do whatever it takes. Additionally, I have had interactive roles in the opening of three new restaurants, and I have catered to private clients in Palm Beach, Manhattan, the French Riviera (Monaco, Nice, Antibes, Cannes, Juan Le Pins, St. Tropez), Southampton, Philadelphia, Nantucket, Aspen, the New Jersey Shore, and the Lake Michigan Dunes. I am fluent with many regional cuisines: French, Italian, American Noveau, Pan-Asian, Vegan/Vegetarian, confections, & with breads. I have adapted to many special diets, and draw upon twenty-seven years experience cooking to execute whatever may be needed & at whatever scale. I am interested & excited to learn about this opportunity, and I look forward to hearing back to determine what synergies we may have. Thank you for your consideration, and please, contact me at the listed telephone number or e-mail address to move forward. Sincerely, Joseph Clayman 561.866.... [email protected] chefclayman.....