Amy Nadeau
Brookline,MA
Summary
I am a professional chef looking for growth and new challenges. I offer over 15 years of experience in the field of culinary arts and nutrition. I have experience working in large restaurant kitchens as well as in my own catering business. I have created menus for large and small groups and individualized meals for clients with health concerns ranging from cancer to MS. My children have benefited from a lifetime of healthy, organic eating and are now joining me in the kitchen to prepare their own culinary creations.
At this point in my career I would like to follow the lead of chefs such as Britain's Jamie Oliver and contribute some of my experience, knowledge and skill to enhance the health of the next generation.
Overview
19
19
years of professional experience
Work History
Chef Owner. Classic Cookery
Self Employed
12.2007 - Current
- CIA trained French chef with expertise in all cooking methods.
- Provides customized meal plans and instructions for clients with specific dietary needs.
- Manages client relations, billing and all planning.
- Maintains well-organized menus to keep work consistent.
- Maintains inventories of ingredients and supplies to prepare and plan vendor orders.
- Maintains appropriate food safety standards.
- Solicits new clients through social networks and traditional marketing venues.
Food Buyer/Manager
Savenor's Market
04.2008 - 10.2013
- Manged and hired all front end staff.
- Maintained all departmental inventories, budgeting and labor costs.
- Built relationships with vendors and import/export specialists.
- Represented the company at food related events in the community.
Line Chef
Rialto Dining Center
04.2006 - 11.2007
- Assisted head chef in preparing and serving food.
- Followed recipes and food presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Line Chef
Toscano's Ristorante
04.2005 - 04.2006
- Assisted head chef in preparing and serving food.
- Followed recipes and food presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Line Chef
Ritz Carlton - Internship
- Assisted head chef in preparing and serving food.
- Followed recipes and food presentation standards.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
AOS - Culinary Arts
Culinary Institute of America
Hyde Park, NY03.2005
Bachelor of Arts - Political Science
Merrimack College
North Andover, MA05.1996
High School Diploma -
Brockport High School
Brockport, NY USA06.1992
Skills
- Food preparation skills for all aspects of the culinary arts
- Excellent food presentation skills
- Menu planning and execution
- Food safety knowledge
- Allergy awareness
- Excellent organizational and time management skills
- Order management
- Team collaboration
- Catering and events
Timeline
Food Buyer/Manager
Savenor's Market
04.2008 - 10.2013
Chef Owner. Classic Cookery
Self Employed
12.2007 - Current
Line Chef
Rialto Dining Center
04.2006 - 11.2007
Line Chef
Toscano's Ristorante
04.2005 - 04.2006
Line Chef
Ritz Carlton - Internship
AOS - Culinary Arts
Culinary Institute of America
Bachelor of Arts - Political Science
Merrimack College
High School Diploma -
Brockport High School