Anna Feldman
East Lyme,CT
Summary
Creative food professional passionate about local food economies with over 15 years of experience in the farm-to-table sector. Demonstrated experience in menu development, food production and preparation, and kitchen management. Skilled in crafting both traditional and innovative seasonal dishes, staff training and development, fostering a positive working environment, anticipating needs to facilitate productive kitchen flow, and maintaining high standards of food safety and quality. Previous work has focused on food culture and traditions, sustainable agriculture, and culinary education.
Overview
16
16
years of professional experience
Work History
Chef, Kitchen Manager
The Upper Bend Cafe
Turner's Falls, MA
05.2021 - 11.2024
- Managed daily operations of the kitchen and assigned tasks for various stages of food production.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Monitored the quality, presentation, and quantities of plated food across the line.
- Developed and maintained standards of operation (food quality and presentation, sanitation, workflow)
- Participated in monthly managers' meetings, and facilitated communication between staff and management.
- Selected and developed recipes, driving consistent food quality and production.
- Maintained recipe database.
- Assessed inventory levels, received deliveries and managed organization of dry and cold storage areas
Personal Chef
In Home
Northampton, MA
01.2018 - 11.2024
- Crafted weekly meals in clients' home kitchen in accordance with food health and safety regulations as part of in-home support plan.
- Created a personalized meal plan based on client preferences and specifications.
- Communicated with client to assess satisfaction with meals and make needed adjustments.
- Organized grocery shopping trips to purchase ingredients needed to prepare meals.
- Labeled and froze foods for later consumption and provided instructions for reheating.
Food Stylist & Assistant, Freelance
Tina Rupp Photography
, CT & MA
05.2021 - 06.2022
- Planned and managed the culinary component of a photo shoot for a local tomato sauce company
- Prepared pizza from scratch, assisted with the wood oven baking, and cooked and plated various pasta dishes.
- Communicated and coordinated with the photographer during the shoot
- Manipulated foods by adding sauces or condiments as needed for enhanced appearance.
- Managed the set up of food props and decorations to enhance visuals
Chef in Residence, Culinary Instructor
Anna Tasca Lanza Cooking School
Sicily, Italy
09.2019 - 12.2021
- Managed the teaching kitchen of a farm-based cooking school, developed the curriculum, and taught classes.
- Prepared meals for international guests and students, using local farm products and highlighting typical Sicilian dishes
- Facilitated communication between staff, students, guests, and food producers while at the school or during educational trips
- Tested recipes with the school's director, and maintained the school's recipe database.
- Baked sourdough bread weekly, exploring the flavor and textural differences of indigenous wheat varieties as part of an independent study project
Baker
Florence Pie Bar
Florence, MA
11.2018 - 09.2019
- Prepared seasonal pies, sweet and savory baked goods, soup and bread from scratch at a small, woman-owned pie shop.
- Measured, mixed, and prepped raw materials according to specifications and recipes, by hand and with electric mixing equipment.
- Observed color of baked products to adjust oven temperatures, humidity or baking times.
- Occasionally provided customer service by answering questions about menu items or taking orders from customers
- Kept records of daily production numbers for each type of item produced.
Chef, Kitchen and Event Manager
Wheelhouse Farm Truck
Holyoke, MA
01.2017 - 01.2019
- Co-managed the kitchen of a busy, successful farm-to-table catering company and food truck.
- Planned menus in accordance with client's tastes and needs.
- Organized and managed weekly and daily prep. Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Oversaw the packing, loading and unloading of all necessary equipment and food for each event.
- Oversaw the culinary execution of each event, as well as the cleanup and loading up.
- Learned to adapt to and problem solve in new kitchens and venues on a weekly basis.
- Trained kitchen workers on culinary techniques.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Observed food safety and sanitation protocols to reduce germ spread.
Farmer
Various small scale organic farms
, CT, ME, MA
06.2008 - 12.2014
- Harvested vegetables and herbs with quality and efficiency.
- Washed and packed vegetables with care and accuracy for local CSA, farmers' markets, and wholesale accounts.
- Planted, weeded, spread compost/mulch and used low-tech tools to prepare and maintain beds outdoors and inside high tunnels.
- Drove the farm’s vehicle to deliver local orders.
- Greenhouse sowing/seedling care.
- Set up, maintained, took down attractive displays and engaged with customers at farmers' markets.
- Worked collaboratively with crew members and communicated clearly with owners.
- Tended to animals, when relevant (chickens, pigs, cows)
Education
Initial Certification To Teach Italian Language, K-12 -
ARC (Alternate Route To Certification)
Hartford, CT01.2016
Masters - Italian Gastronomy and Tourism
Slow Food's University of Gastronomic Sciences
Colorno, Italy11.2011
Bachelor of Arts - English Literature, Italian Language and Studies
Tufts University
Medford, MA05.2008
Skills
- Creative problem-solving
- Attention to detail
- Food safety procedures
- Communication skills
- Team collaboration
- Physical stamina
- Ingredient knowledge
- Multitasking and organization
- Supervision and leadership
- Adaptability
- Quality Assurance
- Recipe development
- Inventory management
- Culinary techniques
- Food presentation
- Event coordination
- Time management
- Regional cuisine expertise
- Creative menu planning
Websites
Projects
Translation of 'Tenerumi', by Fabrizia Lanza, from Italian to English, culinary narrative/food memoir (ongoing)
Bread and Sicilian indigenous wheat varieties, independent study during 2020 residency
Languages
- English
- French
- Italian
Affiliations
- Gardening
- Knitting
- Hiking
- Reading
- Bread baking
- Dancing
Languages
French
Native/ Bilingual
Italian
Full Professional
References
References available upon request.
Timeline
Chef, Kitchen Manager
The Upper Bend Cafe
05.2021 - 11.2024
Food Stylist & Assistant, Freelance
Tina Rupp Photography
05.2021 - 06.2022
Chef in Residence, Culinary Instructor
Anna Tasca Lanza Cooking School
09.2019 - 12.2021
Baker
Florence Pie Bar
11.2018 - 09.2019
Personal Chef
In Home
01.2018 - 11.2024
Chef, Kitchen and Event Manager
Wheelhouse Farm Truck
01.2017 - 01.2019
Farmer
Various small scale organic farms
06.2008 - 12.2014
Initial Certification To Teach Italian Language, K-12 -
ARC (Alternate Route To Certification)
Masters - Italian Gastronomy and Tourism
Slow Food's University of Gastronomic Sciences
Bachelor of Arts - English Literature, Italian Language and Studies
Tufts University