Lawrence Zaner

While at jmp I managed to move from dish to learning the fry station and pantry. Helping the chef and sue with reorganizing equipment for efficiency regularly. Consistent knife work and recipe work. Along with detailed plating designs. At the bull and barrel, statesboro ga, I started as a pantry cook moving down the line. Within a year I had learned many sauté skills including, salmon, blackened ground, “grilled” chicken, sauce reduction, cast iron work, and precise plating. The basics of cooking high quality steak using a flattop. Also spent a decent amount of time with banquets and private dinner reservations. My passion when it comes to food in the culinary arts is directly connected with presentation, But I also put a lot of attention and focus on organization and efficiency.