Summary
Overview
Work History
Education
Skills
Accomplishments
References
Timeline
Generic

Angeline Del Carmen

Pullman,Washington

Summary

Senior at Washington State University with a deep interest in creating with local, seasonal produce and food. Passionate about the craft of fine dining and committed to growing every day as a chef. I thrive on precision, creativity, and pushing myself in high-pressure kitchens, seeing every challenge as a chance to get better. Social, driven, and unafraid to put myself out there, I bring energy and focus to the team while learning from the artistry around me.

Overview

3
3
years of professional experience

Work History

Pantry Line Cook

Black Cypress
06.2025 - Current


  • Worked effectively in prep, service, and closing, serving up to over 200+ covers
  • Supported smooth service by managing prep lists, station setup, and timely plating during peak hours.
  • Executed fine dining pantry station dishes with precision, consistency, and attention to plating aesthetics.

Sushi Chef/Food Prep Cooking Assistant

Discovery Land Company
06.2025 - 08.2025
  • Oversaw a dedicated sushi station for high-end club members, managing setup, execution, and breakdown during service in the peak summer season, serving up to 100+ covers.
  • Prepared and executed futomaki, uramaki, hand rolls, sashimi, and briefly trained in nigiri.
  • Prepared and seasoned sushi rice using the 'cutting' method.
  • Practiced katsuramuki knife technique and crafted decorative vegetable garnishes to elevate plating.
  • Contributed to large-scale property events and collaborated with the main Lake Club restaurant team on seasonal specials.
  • Learned to break down lobster and supported broader kitchen operations beyond sushi.

Back of House Lead

Marriott Foundation Hospitality and Culinary Innovation Center, Washington State University
09.2022 - Current
  • I ensure quality control and consistency in kitchen operations by overseeing food production for the Todd Hall Café.
  • Trained new employees in food safety protocols and kitchen procedures while delegating tasks effectively among kitchen staff.
  • I manage scheduling, inventory, and order placements to optimize efficiency within the Cafe.
  • Participate in menu creation for fine dining catering events, crafting innovative, high-quality dishes that elevate the dining experience and reflect contemporary culinary trends for 100+ people.

Chef De Partie Internship

Ganzo
05.2024 - 07.2024
  • Trained and guided commis and other kitchen staff, providing instruction on proper techniques and kitchen procedures.
  • Lead on menu creation, incorporating seasonal ingredients for innovative dishes.
  • Fostered skills of teamwork, precise timing, and shared responsibility in a professional kitchen environment.
  • Applied classic Italian cooking methods, enhancing the authenticity and quality of dishes.

Education

Bachelor of Science -

Florence University of The Arts

Bachelor's Degree - Fine Arts

Washington State University
05.2026

Skills

  • Collaborative style
  • Positive Thinker
  • Bubbly
  • Results-oriented
  • Willingness to Learn
  • Attention to Detail
  • Customer Needs Assessments
  • Cleaning and Organization
  • Sushi rice preparation
  • Sashimi slicing
  • Sushi rolling
  • Knife skills

Accomplishments

    James Beard Foundation - Tutto Toscana Program - Internship

    Chef de Partie (Dietary & Primi) | Florence, Italy & New York, NY | September 2025

  • Led the pasta (primi) course for two James Beard Foundation events:

    • - Family-Style Wine Dinner (54 guests)

    - Gala Dinner (40 guests)

  • Took the lead on designing and implementing dietary alternatives, creating gluten-free, dairy-free, vegan, and nut-free adaptations that maintained the integrity of Tuscan flavors.
  • Developed and perfected 12-recipes for 2 menus, modernizing traditional Tuscan dishes in collaboration with a small culinary team.
  • Managed ingredient sourcing and logistics, assisting with ordering and selecting plates for shipment to the James Beard Foundation.

References

Mat Morgan

mathew.morgan@wsu.edu

+1 (208) 310-0530

Massimo Bocus

directorfws@apicius.it

+39 348 3129337

Andrea Trapani

executivechef@apicius.it

+39 339 678 0749

Timeline

Pantry Line Cook

Black Cypress
06.2025 - Current

Sushi Chef/Food Prep Cooking Assistant

Discovery Land Company
06.2025 - 08.2025

Chef De Partie Internship

Ganzo
05.2024 - 07.2024

Back of House Lead

Marriott Foundation Hospitality and Culinary Innovation Center, Washington State University
09.2022 - Current

Bachelor of Science -

Florence University of The Arts

Bachelor's Degree - Fine Arts

Washington State University

Similar Profiles

CREATE PROFILE
Angeline Del Carmen