Dominik Zawadzki

My name is Dominik Zawadzki and before I had completed elementary school , I had already developed a distinct curiosity for the science of cooking and the art of eating . Whereas many elected to attend culinary school , I opted for tutelage under my mother's caring hands combined with equal parts allegiance to the Food Network . Upon turning sixteen years old , I promptly entered the workforce at a Sonic Drive - In ; and thus half of a lifetime in kitchens began . In the near two decades since then , I have firmly declared food to be my religion and passion . I have worked in innumerable kitchens spanning the entire gamut of the service industry , however I believe that I am under utilized as a result of my competence on the line . This makes me feel as I am some sort of a Swiss Army knife but yet with only one implement activated .
As of this moment , with my accumulated tenure and acumen , I am confident enough to assemble a cookbook of proprietary recipes of my design . This is largely attributable to my bottomless fascination with the cuisines of the world . From Albania to Zimbabwe - I want it all ! Additionally , I have formed menus , names and concepts for not one but three seperate restaurants . In the past , close friends of mine have bickered and clamored about being guests at my next dinner party . I have single handedly catered three weddings , feeding hundreds . " I don't eat unless you're here , Dom " etc . I believe that I have merged myself with food , and more importantly , cooking . So much so that it has become an indelible element of my identity .
It is my intention to secure an employer with the title of executive chef . As such , I would like to offer my abilities to write a menu and its intrinsic recipes , demonstrate to my staff how to properly prepare these items , to monitor quality of the products leaving the kitchen , delegate tasks as needed and report to my superiors as needed with all the information in regards to " the pulse " of culinary operations . I would like to bid farewell to line cooking and instead politely knock on the door of upper echelon restaurant management . Whereas I do have a substantial resume , I believe that this letter better reflects my qualifications and skills but will glady provide one upon request . The same applies to references . Thank you .

• ServSafe Food Handlers license for the state of Texas

• Cycling and pedestrianism , audio and cinephile , former DJ , urbanist , collector of cookbooks/recipes , the king of Life !