         LEAD CHEF & FOOD TRUCK MANAGER       Summary     At the Culinary Institute of America, I was taught and mentored by an expert team of world renowned chefs and professors
with outstanding industry and education credentials. I gained extensive exposure and experience through the advanced culinary
curriculum that is only offered at CIA. My education went beyond memorizing and executing foods, cooking techniques and
recipes - I learned how to analyze foods, how to adapt them, and most important ... how to get creative with them. I am well
trained in both classic and contemporary culinary methods and techniques and developed a strong understanding of how to
prepare a wide variety of global cuisines, as well as, wine & beer pairing.    I have had the opportunity to work with famed Chef
Larry Forgione "The Godfather of American Cuisine" (father of Iron Chef Marc Forgione) Learning the true practice of
sourcing local ingredients into the restaurant known as farm-to-table cooking.
I gained extensive hands-on experience in CIA professional kitchens and bakeshops, and in their award-winning student-staffed
restaurants (including the American Bounty Restaurant, and Ristorante Caterina de' Medici, St. Andrews Restaurant). I gained
both back-of-the-house and front-of-the-house experience under the guidance of the expert faculty and through a 5 month
externship at Walt Disney World's 3rd signature premier restaurant "Artist Point" in Orlando, Florida at the Wilderness Lodge in
Magic Kingdom. Additionally, I gained solid professional experience at Cattail Creek Country club in Maryland, running the private
catering businesses.       Highlights          Focused and disciplined  High volume production capability  Contemporary sauce work  Well-tuned palette      Sense of urgency  ​Problem Solver   ServSafe certified              Accomplishments      Recipient of 2011 Glenelg High School Principal's Award for Exemplary Achievements (Only 13 graduates out of a class of 300 received this distinction).   Lead member of Glenelg High School's Culinary Team (ProStart Curriculum). Achieved 3rd Place, 3rd Place, then 1st Place finish in the annual ProStart Competition.  Successfully managed the culinary kitchens at the Culinary Institute Of America  Successfully worked my way up quickly through all stations at the Artist Point Resort in Walt Disney World, serving 300-700 covers each night with a cohesive team.  Successfully branched out on my own, traveling to Napa CA to continue pursuing my Personal Chef goals.         Experience     05/2015   to   Current     Lead Chef & Food Truck Manager    Company Name   －   City  ,   State     Helped make a concept become a reality and currently working to become a brand.     Working under a talented former French Laundry Executive Chef, and a team of passionate individuals.         10/2012   to   02/2013     Executive Chef    Company Name   －   City  ,   State      Worked multiple stations (including pantry, fish, middle sauce and grill).  Made significant contributions to assist kitchen to
  successfully serve thousands of dining guests during the busy 2012 Thanksgiving & Christmas Holiday season.  Gained
  invaluable experience is a fine dining, high production kitchen (average 200-300 covers normally; 500-700 during holidays,
  40+ hours/wk)
     Developed and maintained positive working relationships with others to reach business goals.  Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.  Consistently provided professional, friendly and engaging service.  Provided friendly and attentive service.         05/2010   to   Current     Chef, Owner    Company Name   －   City  ,   State      Chef Aaron LeRoi Hodge - Various Locations From Maryland to New York to California (www.ChefAaronLeRoi.com) - specializes in Healthy Cuisine and Personal Fit Meals.  Preparing 50-100 meals weekly for customers at various types of gyms.  Rotating healthy weekly menu choices; fresh local ingredients; focused on catering real, naturally ingredients, that can
     improve health and promote good eating habits.  Full Personal Chef Services w/ a wide variety of meals from 10 - 50 guests         05/2010   to   02/2012     Culinary Apprentice under Executive Chef    Company Name   －   City  ,   State      Food preparation, cooking, carving, grilling, food plating and serving for buffets.  30 hours/week
     Consistently provided professional, friendly and engaging service.  Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.  Displayed enthusiasm and knowledge about the restaurant's menu and products.          Education     2011     High School Diploma  :   Culinary Arts Academy Culinary Arts    Glenelg High School   －   City  ,   State      Culinary Arts Academy Culinary Arts       2012     L'Academie de Cuisine  :   Culinary Arts    Howard County Community College   －   City  ,   State      Culinary Arts       2014     Bachelor of Arts  :   Culinary Arts & Culinary Arts Management    The Culinary Institute of America   －   City  ,   State              Skills      Knowledge of the personal chef/private catering business  Maintain great quality of food   Fast and capable of handling large projects      