Chauntel S

Chef

Austin, Texas
Last seen over a week ago

5 years experience

Pay negotiable

Want to connect with Chauntel?

Chef in Austin, Texas

Navy Veteran & Chef with a Bachelors degree in Culinary Arts & Hospitality Management. I was a featured competitor on Spike TV's culinary competition "Frakenfood".

I have been cooking on the line and privately for clients and events for 7 years. I specialize in creative custom menu development.

I have a killer Austin, TX focused Food Truck concept I hope to someday launch with the right partner/investor, as well as fine dining menus ranging in cuisine from coast to coast, designed to compete in one of the most creative dining markets in the country.

Austin, TX
...@gmail.com
512-400-...

WORK EXPERIENCE

Private Chef & Caterer - Austin, TX - --...

Event Chef
Vanilla Orchid - Austin, TX - 2013

Sous Chef
Emeritus Senior Living - Austin, TX - 2012

Head Chef
Cafe 131 - Dripping Springs, TX - 2011

Lead Breakfast Line Cook
Driskill 1886 Cafe & Bakery - Austin, TX - --...

Personnel Specialist
U.S. Navy - Kaneohe, HI - May 2006 to March 2010

EDUCATION

Bachelor of Arts in Hospitality and Restaurant Management
Le Cordon Bleu College of Culinary Arts Scottsdale - Austin, TX 2015

AAS in Culinary Arts
Le Cordon Bleu - Austin, TX 2012

SKILLS
Cooking, Menu Development, Culinary Management,

MILITARY SERVICE
Service Country: United States
Branch: Navy
Rank: E3
March 2006 to March 2010

CERTIFICATIONS/LICENSES
ServSafe
TABC
Food Handler
Food Manager Certification

ADDITIONAL INFORMATION

What have I been up to since 2015?

My daughter was born a month premature in January 2015 after a high risk pregnancy. I took up a work from home job as a restaurant consultant, menu developer, writer and catering as often as possible. I staved off returning to a kitchen until I underwent major surgery in February 2017 for ovarian cancer. I am proud to say that unhealthy stage in my life is over. I may have taken time off "work" but NEVER stopped cooking, creating and testing new recipes and ideas.

I would love to show an owner what I can do, if a serious offer of creativity were made.

Every great chef is a one of a kind. So am I.


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