Gayle Cureton

After over 40 years in the food service industry, (75% of those years at the level of Chef), the decision to go solo to serve the community by working as a private chef for those who needed help with personal meal preparation usually members of the senior community was greatly appreciated by those who were served.

Unfortunately, the business was forced to close due to the pandemic. This opened the exploration of other interests that could make other professional talents available to assist the community and beyond.

• Created menu, wrote recipes, and executed those recipes for luncheon service for up to 200 guests, 4 days a week.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Scheduled all staff
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.

• Renovated a failing cafe within a landmark bookshop
• Turned a losing operation into a profitable business
• Created and executed a menu conducive to a bookshop environment
• Hired, trained, and managed a team of 12 employees
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team
• Made a lot of people happy!

• Professional Development:

Effective Communication and Relationship Building