BRUCE HARRISON
Lakewood,CA
Summary
Dynamic R&D Chef with a proven track record at Bloom, specializing in menu development and culinary research. Expert in international cuisine and team leadership, I excel in creating innovative dishes while ensuring high-quality standards. My attention to detail and effective communication foster a collaborative kitchen environment, driving culinary excellence.
Overview
24
24
years of professional experience
Work History
Private Chef
Self Employed
Long Beach, California
07.2020 - Current
- Crafted diverse menus reflecting client preferences and dietary requirements.
- Developed personalized meal plans for special events and private gatherings.
- Collaborated with clients to schedule services and finalize menu options.
- Sourced high-quality ingredients from local suppliers and markets.
- Stocked pantry with clients' favorite items.
R&D Chef
Bloom
Shanghai, China
01.2018 - 12.2018
- Conducted trips across Asia to gather culinary insights that informed menu development.
- Researched and developed opening menu for Bloom, aligning offerings with target market preferences.
- Led and trained team of cooks to successfully execute client's vision, ensuring high-quality culinary standards.
Cook
Providence Restaurant
Los Angeles, USA
01.2015 - 12.2015
- Oversaw garde manger and pastry stations, ensuring smooth operation and quality control.
- Maintained high-quality, consistent dish presentations to meet customer expectations.
Stagiaire
L'Effervescence
Tokyo, Japan
04.2014 - 08.2014
- Supported efforts to maintain 2 Michelin stars through meticulous attention to detail in food preparation.
- Prepared and plated dishes at the pass, ensuring high standards of presentation and quality.
- Prepared ingredients at garde manger and pastry stations, contributing to overall kitchen efficiency.
Office Manager
Biltmore Metal Fabricators
Long Beach, USA
01.2002 - 12.2013
- Oversaw employee benefits, payroll, shipping, invoicing, and bookkeeping to maintain accurate financial records and support operational efficiency.
- Managed customer and vendor accounts and relationships to foster strong partnerships and streamline communication.
- Coordinated deliveries to ensure timely arrival, enhancing service reliability and customer satisfaction., welding, machinery operation, and crew management.
Sushi Chef - Cook
Masu Sushi
Portland, USA
01.2006 - 12.2006
- Fabricated whole fish and operated grill, sauté, and sushi stations to prepare high-quality dishes.
Sushi Chef - Cook - Kitchen Manager
Musashi Sushi Bar
Grants Pass, USA
01.2004 - 12.2006
- Designed menu items and coordinated fish and produce ordering to ensure freshness and quality.
- Upheld high-quality standards in fast-paced kitchen and sushi bar, contributing to customer satisfaction.
- Progressed through kitchen roles from dishwasher to kitchen manager, demonstrating adaptability and leadership.
Education
Associate's Degree - Occupational Studies, Culinary Arts
The Culinary Institute of America
St. Helena, CA04.2015
Studied Business -
Long Beach City College
Long Beach, CA01.2011
Skills
- Menu development and culinary research
- International cuisine expertise
- Pastry and baking skills
- Team leadership and training
- Inventory management strategies
- Whole fish fabrication techniques
- Sautéing and grilling methods
- Sushi preparation skills
- Culinary trends analysis
- Food presentation techniques
- Cleanliness maintenance practices
- Effective communication skills
- Customer service excellence
- Attention to detail in food preparation
- Food safety and sanitation compliance
Volunteer Experience
AYSO 114, Lakewood, CA, Volunteer Soccer Coach, 01/01/24, 12/31/24, Organized and led weekly practice sessions for two teams of 10 youth players., Developed training programs focusing on skill development, teamwork, and sportsmanship., Managed game-day strategies and provided mentorship to young athletes., Fostered a positive and inclusive team environment.
Timeline
Private Chef
Self Employed
07.2020 - Current
R&D Chef
Bloom
01.2018 - 12.2018
Cook
Providence Restaurant
01.2015 - 12.2015
Stagiaire
L'Effervescence
04.2014 - 08.2014
Sushi Chef - Cook
Masu Sushi
01.2006 - 12.2006
Sushi Chef - Cook - Kitchen Manager
Musashi Sushi Bar
01.2004 - 12.2006
Office Manager
Biltmore Metal Fabricators
01.2002 - 12.2013
Associate's Degree - Occupational Studies, Culinary Arts
The Culinary Institute of America
Studied Business -
Long Beach City College