Aran Essig
Berthoud,CO
Summary
Dynamic culinary professional with a proven track record at US FOODS, excelling in customer engagement and relationship building. Skilled in menu R&D and training program design, I consistently exceed customer expectations while driving sales growth. Passionate about creating innovative concepts and fostering team collaboration to enhance overall satisfaction.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Food Fanatic Chef (Corporate Chef)
US FOODS
Centennial, CO
03.2020 - Current
- Deliver excellence through customer consultations and relationship building that lead to retention and lower churn rates
- Partner with Local and National Sales teams, Merchandising, Marketing, NBMs and leadership to bring on new business and qualify new customer accounts
- Penetrate existing accounts to increase overall sales effecting adjusted EBITDA with a focus on USF Exclusive Brands
- Reengage lost accounts to win back business and increase overall customer satisfaction
- Identify customer pain points through in depth conversations and interaction following up with solutions that are effective and mutually beneficial
- Brand ambassador and sales team trainer of existing lines and SCOOP product launches
Executive Chef / Trainer
University Of Northern Colorado
Greeley, CO
11.1998 - 01.2020
- Menu creation for Board Operations, Catering, Retail and Special Events
- R & D and creation of recipes. Database of 7000+ in-house created recipes
- Conduct product comparisons / cuttings
- (CBORD) Revise / Update database to generate product orders, production tools and reports.
- Training all staff, including 400+ student staff
- Develop policies for the department.
- ServSafe Instructor for department
- Provide culinary demos, classes, support and guidance to local High Schools, Community Organizations and Campus departments
- Work with catering customers to design menus that fit within their budget parameters, theme, location and preferences. Plan logistics of large and small events both on and off campus.
- Develop relationships both on campus and in the community that can drive sales.
Education
Associate of Arts - Culinary Arts
The Art Institute of Colorado
Denver, CO06.1998
Skills
- Active Listening
- Planning and Organizing
- Engaging Presenter
- Exceeding Customer Expectations
- New Concept Design
- Recipe / Menu R & D
- Building Team Buy In
- Catering Logistics
- Food Production Organization
- Training Program Design
- Word
- Excel
- PowerPoint
Affiliations
• American Culinary Federation, 1998 to 2024
• NACUFS, 1998 to 2020
• Colorado Restaurant Association, 1998 to 2020
• Greeley Creative District Board Member, 2016 to 2018
• District 6 FACS Advisory Board, 2011 to 2020
• Colorado Tourism, Agritourism Advisory Board, 2013 to 2015
• FRCC Advisory Board, 2012 to 2020
• NACUFS, 1998 to 2020
• Colorado Restaurant Association, 1998 to 2020
• Greeley Creative District Board Member, 2016 to 2018
• District 6 FACS Advisory Board, 2011 to 2020
• Colorado Tourism, Agritourism Advisory Board, 2013 to 2015
• FRCC Advisory Board, 2012 to 2020
Certification
• American Culinary Federation (ACF), CEC, CCA-20 yrs
• OSHA certification, HACCP Certification
• SafeServ certification, Certified Instructor & Proctor
• AllerTrain Master Trainer
• FEMA-ICS-300 Level
• ACF Practical Exam Administrator
• Rational Certified Chef
• Australasian Barbecue Alliance Approved Judge
• OSHA certification, HACCP Certification
• SafeServ certification, Certified Instructor & Proctor
• AllerTrain Master Trainer
• FEMA-ICS-300 Level
• ACF Practical Exam Administrator
• Rational Certified Chef
• Australasian Barbecue Alliance Approved Judge
Accomplishments
• USF Specialist of the Year Award 2021
• USF President's Award 2023
• USF CEO Igniting Excellence Award 2024- Semi Finalist
• USF Matt Fishbein- Employee of the Year Award-2024
• USF Win Together Award-2025
• National Professionalism Award Recipient of NACUFS
• National Culinary Challenge Board of Directors
• Culinary Challenge Show Chair
• Organized culinary competition with partnerships of the ACF, NACUFS and the Canadian Culinary Federation
• Designing, planning and opening of a $10 million dining facility, Sweet and Savory Pie shop and remodels of four different locations within College and University segment
• Development of a Culinary Training and Advancement Program that allowed staff to move from entry level cook to lead chef position by identifying over 450 technical and behavioral skills along with rating methods and training systems
• UNC Employee of the Year
• Past Chapter President, Ed Fund President, Treasurer, Certification Chair of ACF/CCA (American Culinary Federation / Colorado Chefs Association)
• ACF Active Board Member for 20 years
• ACF Culinarian Code Award Recipient
• ACF Western Region Chef Professionalism Award Recipient
• ACF Apprenticeship Sponsor Chef
• USF President's Award 2023
• USF CEO Igniting Excellence Award 2024- Semi Finalist
• USF Matt Fishbein- Employee of the Year Award-2024
• USF Win Together Award-2025
• National Professionalism Award Recipient of NACUFS
• National Culinary Challenge Board of Directors
• Culinary Challenge Show Chair
• Organized culinary competition with partnerships of the ACF, NACUFS and the Canadian Culinary Federation
• Designing, planning and opening of a $10 million dining facility, Sweet and Savory Pie shop and remodels of four different locations within College and University segment
• Development of a Culinary Training and Advancement Program that allowed staff to move from entry level cook to lead chef position by identifying over 450 technical and behavioral skills along with rating methods and training systems
• UNC Employee of the Year
• Past Chapter President, Ed Fund President, Treasurer, Certification Chair of ACF/CCA (American Culinary Federation / Colorado Chefs Association)
• ACF Active Board Member for 20 years
• ACF Culinarian Code Award Recipient
• ACF Western Region Chef Professionalism Award Recipient
• ACF Apprenticeship Sponsor Chef
Additional Information
https://www.usfoods.com/great-food/food-trends/ethnic-push.html, https://www.onions-usa.org/onionista/onions-as-the-next-greatingredient-in-ice-cream-believe-it/, https://www.facebook.com/uncdiningservices/videos/uncs-very-ownexecutive-chef-aran-essig-was-on-tv-
Other
- Culinary Education Program, SW France with Chef Michael Bouit
- MINORS Competition Recipient to Bocuse d Or
- Wine Judge Colorado State Fair- 2001-2016
Websites
- https://www.usfoods.com/great-food/food-trends/ethnic-push.html
- https://www.onions-usa.org/onionista/onions-as-the-next-greatingredient-in-ice-cream-believe-it/
- https://www.facebook.com/uncdiningservices/videos/uncs-very-ownexecutive-chef-aran-essig-was-on-tv-
- https://www.usfoods.com/how-we-help-you/your-expert-team/profile.aran_essig_usfoodscom.html
- https://www.acfchefs.org/ACF/About/Media/Releases/2010/pr100209c.aspx?WebsiteKey=b3353b7b-2497-4bb3-8dae-4c6ecac72f92&hkey=e39c3bab-70d5-4ba3-9b42-1f5c1e9db854
Timeline
Food Fanatic Chef (Corporate Chef)
US FOODS
03.2020 - Current
Executive Chef / Trainer
University Of Northern Colorado
11.1998 - 01.2020
Associate of Arts - Culinary Arts
The Art Institute of Colorado