CELECIA E. ROBINSON
Washington
Summary
Dedicated culinary professional and caterer with a strong foundation in Food Entrepreneurship, actively pursuing opportunities as a Line Cook, Prep Cook, or Banquet Cook. Extensive large-batch cooking experience combined with solid business acumen ensures efficiency and quality in every dish prepared. A genuine passion for soul food and modern comfort cuisine drives creativity and innovation in the kitchen, aiming to deliver exceptional dining experiences. Committed to continuous learning and growth within the culinary field, ready to contribute to a dynamic team.
Overview
6
6
years of professional experience
Work History
School Administrator / Instructional Coach / Educator
Friendship Public Charter Schools
- 23-year career as teacher, ELA instructional coach, and administrator.
- Skilled in leading teams, coordinating operations, managing deadlines, and communicating clearly under pressure.
- Strong organizational, leadership, and customer service foundation transferable to fast-paced kitchens.
Culinary Student – Food Entrepreneurship
Auguste Escoffier
01.2025 - Current
- Studying culinary foundations combined with the skills needed to launch and scale a food business.
- Hands-on training in stocks, sauces, baking, garde manger, sautéing, roasting, and plating.
- Business-focused coursework in cost control, branding, menu costing, entrepreneurship, and food photography.
- Apply knowledge directly to improve Cee’s Cravings Catering’s menu, efficiency, and visual presentation.
Owner & Head Cook
Cee’s Cravings Catering
01.2020 - Current
- Plan and execute catering events for up to 150+ guests, including brunches, repasts, prayer breakfasts, and special events.
- Develop menus, standardize recipes, control food cost, and coordinate production schedules.
- Prepare signature dishes including macaroni & cheese, grilled and baked chicken, sautéed green beans, shrimp & grits, chicken & waffles, brunch pastries, and more.
- Maintain consistent quality, plating, timing, and food safety standards.
- Manage purchasing, inventory, and customer relations while operating as a mobile small business.
Education
Culinary Arts Diploma - Food Entrepreneurship
Aguste Escoffier School of Culinary Arts
11.2026
Master of Arts in Teaching - undefined
University of the District of Columbia
05.2018
Bachelor of Arts - English
University of Maryland Eastern Shore
12.1999
Skills
- Large-batch cooking (50–150 guests)
- Line prep & station organization
- Classical techniques (knife skills, sauté, roast, braise)
- Baking, brunch, and soul food
- Food cost management & menu development
- Clean, efficient, and safe kitchen practices
- Entrepreneurship & small food business operations
- Customer service & team collaboration
Timeline
Culinary Student – Food Entrepreneurship
Auguste Escoffier
01.2025 - Current
Owner & Head Cook
Cee’s Cravings Catering
01.2020 - Current
School Administrator / Instructional Coach / Educator
Friendship Public Charter Schools
Master of Arts in Teaching - undefined
University of the District of Columbia
Bachelor of Arts - English
University of Maryland Eastern Shore
Culinary Arts Diploma - Food Entrepreneurship
Aguste Escoffier School of Culinary Arts