Scott Crawford

At The Chloe, I began as a prep cook, then worked my way up to working the Garde Manger station. I set up the Mise en Place, prepped the food for that station, and plated the orders for service. The Garde Manger station handles all the salads and desserts, and all the fryer work to supply the grill and saute stations with their orders. I also took in, and inspected deliveries for freshness.

At The Loft, I did the prep work for the pizza station, and made the pizzas to order, both for the restaurant and take out. I also worked the line as needed.

At Glorious Food, I picked up food for the kitchen, delivered prepared food to the event, and prepped food as needed.