David Balshem
Miami,FL
Summary
Culinary arts graduate with a strong foundation in Japanese cuisine, food business, and hands-on kitchen experience in high-volume and fine-dining environments. Adept at working multiple stations, managing inventory, and operating live-fire grills. Six-month residency in Japan enhanced understanding of Japanese culinary traditions and culture. Committed to contributing to and promoting the vibrancy of Japanese food culture.
Overview
4
4
years of professional experience
3
3
Certifications
Work History
Line Cook
Arashiyama Kumahiko
Kyoto, Japan
08.2025 - 02.2026
- Demonstrated entry-level proficiency in all aspects of basic kaiseki cuisine.
- Executed fundamental knife skills, including katsuramuki.
- Cultivated cross-linguistic communication skills to enhance culinary collaboration.
Line Cook
Clay at Wild Flower Farms by Auberge Resorts
Gardiner, NY
10.2024 - 07.2025
- Prepare and execute breakfast, lunch, and brunch service
- Operate and maintain a live wood fire grill station
- Collaborate with team to ensure timely and high-quality plating
Meat-Room Assistant
Culinary Institute of America
Hyde Park, NY
01.2023 - 08.2024
- Assisted with butchering and meat fabrication
- Managed packaging, inventory, and sanitation
- Supported instruction during class demos and practicals
Line Cook
Uchi
Miami, FL
09.2023 - 12.2023
- Worked garde manger, fry, grill, and sauté stations
- Received 3 weeks of hands-on experience on the sushi line
- Maintained kitchen standards in a high-volume, fine-dining setting
Line Cook
Barbakoa by Finka
Miami, FL
10.2021 - 08.2022
- Worked garde manger, fry, wok, sauté, and pizza stations
- Handled food expediting during peak hours
- Ensured prep and execution in a fast-paced Latin-Asian fusion kitchen
Education
Bachelor of Business Administration - Food Business Management, Concentration in Japanese Cuisine
Culinary Institute of America
Hyde Park, NY08.2025
Associate Degree - Culinary Arts
Culinary Institute of America
Hyde Park, NYSkills
- Knife Skills & Butchery
- Sushi Prep & Japanese Culinary Techniques
- Live Fire & Wood Grill Cooking
- Food Safety & Sanitation
- Station Setup & Line Management
- Inventory & Prep Organization
Certification
Silver Level Certification In Japanese Cuisine (JCDC)
Timeline
Line Cook
Arashiyama Kumahiko
08.2025 - 02.2026
Line Cook
Clay at Wild Flower Farms by Auberge Resorts
10.2024 - 07.2025
Line Cook
Uchi
09.2023 - 12.2023
Meat-Room Assistant
Culinary Institute of America
01.2023 - 08.2024
Line Cook
Barbakoa by Finka
10.2021 - 08.2022
Bachelor of Business Administration - Food Business Management, Concentration in Japanese Cuisine
Culinary Institute of America
Associate Degree - Culinary Arts
Culinary Institute of America