Andrew J Vincent

• Scratch kitchen. Meat prep / butcher
• Molecular gastronomy (basic knowledge)
• Knowledge and experience with flavor profiles
• Contributed to a positive team environment through effective communication and collaboration with staff members.
• I have been at Black Cow since it opened and helped open and operate this restaurant. Overseer of the kitchen production.

Briefly worked as a line cook. Rest of time here as a prep cook. Worked at Sonny's restaurant until it closed in 2018. Worked as a bar-back (bar tender's assistant).

• Briefly worked as a line cook. Rest of time here as a prep cook

• Recognized in first place for best in customer service.
• Operated the hot bar. Dealt with charcuterie and smoked meats. Clean, organize, attention to detail, excellent with time management.

• Briefly worked as a line cook. Then as a prep cook. Learned from a nationally renown chef. Garden manager. Butchered whole carcasses of pig, lamb, chicken, tuna, halibut and cusk. Brinier. Busser.