Ben Flantzman
Nashville,TN
Summary
Detail-oriented with training in multicultural cuisine, specializing in Japanese and Italian cuisine, heritage cooking, modern gastronomy, and fermentation. Excellent knife skills with dedication to innovative and modern dishes pleasing to all senses. Known for working quickly and efficiently in high-pressure situations.
Overview
8
8
years of professional experience
Work History
Line Cook
Yolan
03.2023 - Current
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Started and maintained a fermentation program
- Collaboration dinners with multiple Michelin Chefs
Lead Line Cook and Kitchen Supervisor
Kimpton Hotels & Restaurants
11.2021 - 03.2023
- Grill, Saute, Pantry
- Created, Planed, and Organized Seasonal Menu
- Created, Planed, and Prepared tasting menu
- Prepared and Butchered Seafoods such as; Opah, Turbot, Yellowtail, Tuna, Salmon, Sea Bream, Sea Bass, Eel, Swordfish, Monkfish, Local Trout varieties
- Prepared and Butchered meats such as; Rib loin, Pork loin, Venison loin, Bison ribs, Elk ribs, Elk tenderloin, Bison Heart, Duck Liver
- Created relationships with local vendors and businesses
- Created stage and internship programs with local culinary schools
- Efficiently directed a kitchen and staff
- Created foods through fermentation processes such as; Lacto, Acidification, Koji, Aging, Dry aging (meat and fish), Curing & Charcuterie, Sugar Curing, Aged Cheeses,
Line Cook
Kimpton Hotels & Restaurants
03.2021 - 11.2021
- Breakfast and Dinner services
- In room dining (After service hours food)
- Cooking eggs to customer specification
- Baked/ Pastry foods: Biscuits, Quiche, Choux, Cheesecake, Souffle
- Making dumplings, pastas (tubed, filled,shaped, and cut), gnocchi
- Cold, Saute, and Grill Stations
- Grilling meats to customer specifications
- Assist Executive Chef in Tasting Menu
Line Cook
Oliver Hospitality
08.2020 - 04.2021
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Fried foods: Brie, Halloumi, Chicken, potatoes
- Grilled food: Ribeye, Hangar, Tenderloin, Pork chop, Chicken, Rabbit, Veggies
- Baked food: Creme Brule's, Cheesecake, Pannacotta, Pot De Creme, Pavlova
- Assist Executive Chef in Tasting Menu
Line Cook
Pelican & Pig
07.2020 - 03.2021
- Brunch and Dinner Services
- Grilled meats and seafood to customer specifications.
- Cooked foods over open fire (ie. coals, hearth, wood fire, wood oven fire, smoking)
- Prepared food items such as meats, poultry and fish for frying purposes.
- Fried foods: Burrata, Provolone, Potatoes, Chicken, Pork, Veggies
- Grilled food: Ribeye, Pork Tomahawk, Pork Chop, Fish, Scallops, Octopus, Rabbit, Chicken, Veggies
- Whole Animal butchery: Rib Loins, Pork Loins, Fish, Rabbit
- Dehydrated foods to make spice powders
- Fermented foods
Line Cook
Boat House Rotisserie And Raw Bar
08.2016 - 08.2020
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Fried foods: Whole and Fileted Fish, Oysters, Shrimp, Soft Shell Crab, Chicken Mushrooms, Frog legs, Veggies
- Grilled food: Ribeye, Flank Steak, NY Strip ,Tenderloin, Pork chop, Chicken, Veggies, Quesadillas, Octopus, Oysters, Shrimp, Whole and Fileted Fish
- Smoked foods: Brisket, Pork, Chicken
- Baked food such as Brownies, Key lime Pie
Education
Associate of Arts - Cullinary
CASA The Chef Apprentice School of The Arts
Nashville, TN12.2020
Bachelor of Science - Biochemistry And Molecular Biology
The University of Tennessee - Chattanooga
Chattanooga, TN05.2017
Skills
- Food rotation
- Recipe Creation
- Food Presentation and Plating
- Institutional and Batch Cooking
- Menu planning
- Fry, Saute, Grill
- Hearth and Coal cooking
- Fermenting
- Cost Control
- Kitchen Management
- Business Management
After Work Hobbies
Homemade Vinegars, Oils, Garums, Pickling veggies & meats, Curing Meats, Koji foods, Spice blends, Dehydrating foods, and more fermented foods. Collaboration with fermenters globally in the Michelin dining world.
Timeline
Line Cook
Yolan
03.2023 - Current
Lead Line Cook and Kitchen Supervisor
Kimpton Hotels & Restaurants
11.2021 - 03.2023
Line Cook
Kimpton Hotels & Restaurants
03.2021 - 11.2021
Line Cook
Oliver Hospitality
08.2020 - 04.2021
Line Cook
Pelican & Pig
07.2020 - 03.2021
Line Cook
Boat House Rotisserie And Raw Bar
08.2016 - 08.2020
Associate of Arts - Cullinary
CASA The Chef Apprentice School of The Arts
Bachelor of Science - Biochemistry And Molecular Biology
The University of Tennessee - Chattanooga
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