| Mikel Lawrence mikel@theskydivingchef.com CHEF/ Café Owner/ Food Stylist/ Recipe Profiler: Experienced in all types of cuisines specializing in spontaneous creations and “Eclectic-Ethnic Fusion” a detailed but simple technique that touches even the most discerning & picky pallet! Capable of achieving the impossible by Balancing creativity with the practical side of the kitchen, and not going insane! Overview "More than 12 years of professional cooking and kitchen management experience." Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. "Established “The Dive Café “ as the best Dropzone food in the Skydiving industry" Manage a website that caters to culinarians providing technical information on food products, recipe building and cooking techniques. Recipe Profiler: I am currently contracted to design, write, and test recipes for a large retail grocery chain. All of which are previewed monthly. Approximately 240+ per year! " Food stylist" Areas of Expertise Chef, Executive Chef, Personal Chef Café Owner ** Executive Sous-Chef experience with 96+ - employees** ** Trained by Chef Jennifer Smith, Chef Shawn Oddo** ** Recipe creation, development, and writing experience combined with marginal Food Styling ** Experienced in catering from 2 to 1200** ** Take personal responsibility for associate training and progress.** ** Maximizing kitchen productivity and staff performance** Professional Experience : Present Time: Kitchen Operations Consultant, Personal Chef, Small scale Caterer, Recipe designer for individuals with specific dietary needs, "Professional Skydiving Videographer " Gils Elegant Catering Mc Arthur Blvd. Executive Chef. Gils is the Industry leader in off-site catering events. From 50 to 2000 People High end Plated Meals or Specialty Food Stations Under my tenure at Gils we where in the Top "5" for off site caterers in the Dallas area & voted best of Dallas by "Bride Magazine" www.gilselegantcatering.com Eatzis market Café Lemon Ave. 2006 - 2008 Sous Chef Hire, Train, and direct entire evening staff plan evening menu's & design daily specials Eatzi's is a high profile large volume eatery responsible for over 17 million dollars annually in food service sales " The Dive Café & Catering" Skydive Dallas 2002 - 2006 Chef/ Owner Hire, train, and direct 3cooks and counter help. Maintain inventory control, and handle all purchasing duties through vendors and local restaurant suppliers Plan menu, Design specials, assure quality control, and minimize waste. Central Market Plano Texas 2001 - 2002 Sous Chef Supervised 96+-cooks /chefs. Under the guidance of Chef Jennifer Smith assisted in the creation, design & writing of all the core recipes. (some of which are still used today) Responsibilities involved main kitchen, rotisserie, grill, Juice bar, coffee bar, & sandwich bar. Performed purchasing function for this establishment specializing in New American & various ethnic cuisines. Parkhurst Corp. St Vincent College, Latrobe Pa. 1998 - 2001 CHEF apprentice - FOOD PRODUCTION FACILITY Grill cook for 300+ lunch crowd Dinner cook “buffet style” for 500 college students, and 90 Benedictine Monks Our catering program produced from 2 to 2000+ meals including many high ranking officials some of which security checks where necessary. Education & Qualifications Westmoreland College Youngwood Pa. Graduate: Culinary Arts 3.9 GPA “3 semesters on Deans list, 1on the Presidents list” Guest Chef: Bravo Bar: High Profile chef in front of audience Food Stylist: Documented and published pieces on Internet and state wide publication Instructor: At various schools In Dallas area. Recipe profiler: Author of a perpetual recipe list that is tested and tasted monthly for a large High Profile Specialty Grocer. The recipe list averages about 250 per year! |
| Mikel The skydiving Chef Resume |
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