DOUGLAS TRAMMEL

Diligent Chef with solid background in culinary techniques and kitchen operations. Demonstrated ability to execute menu items with precision and maintain high standards of food safety and quality. Proven track record of effective teamwork and adaptability in fast-paced environments.

Professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and strong focus on achieving outstanding results.

Participation in Too Many Cooks in The Kitchen Competition on a few occasions. Started a pilot podcast with fellow culinary professionals to discuss and debate social adversities that people may face in the work place. In the First annual Bacon fest, hosted by the Salvation Army Kroc Center won best in show and best dessert.

The Salvation army is a non profit organization in which the culinary departments depends heavily on donations to produce fun and adventurous menu ideas for staff meetings, or local children who were on free or reduced lunch programs. The first annual Bacon fest was a community event to raise funds for the Salvation Armies outreach programs in which local chefs competed and created fun dishes and desserts to help raise funds for their efforts. That year was the first one held and a combination or bourbon cherry and bacon won best in show. The dark chocolate bacon, and bacon fat cashew butter stole the show for best dessert.