Some of the places I've been a part of over the past 30 years..
I was the Banquet Chef @ Fox Valley Country Club (Private - Western, NY).Responsible for all Banquet food.I also did all garnishing of platters & trays for weddings and events.I was offered the Executive Chefs job here but passed because of the long hours.
I was a "Roundsman" @ The Park Country Club (Private - Western, NY) for several years.A Roundsman is that experienced person you can plug into any situation.I was a part of this club on a seasonal on & off basis from 1986 - 2006.
Other notable places i've been a part of over the years -
Wanakah Country Club - Seasonal Chef (summer of 2016)
Jacaranda Country Club - Plantation, FL (Sous Chef) -
The Belleview Biltmore Country Club (Now the Bellair,Country Club) - Bellair, FL (Night Sous Chef) -
5th Avenue Grill - Delray Beach, FL (Chef) - The Osprey - Lighthouse Point, FL (Chef) -
The Pelican Restaurant - Clearwater Beach, FL (Chef) started as cook and offered the Chefs position a week later -
Cahoot's Cafe - Clearwater, FL (Chef) Opened restaurant -
Baumgardners/Kapok Tree Inn/The Savoy - Clearwater, FL (Line Cook) -
Specialty Restaurants - When I was with the company I was offered a restaurant to run in Marietta,GA by Chef Tom Pritchard but passed on the position - I was also offered the Sous Chef position @ The Flying Tigers - Buffalo, NY but passed again.
I learned a lot from Tom Pritchard (RIP) and worked @ these Specialty Restaurant locations while with the company - Crawdaddys - Buffalo, NY, Quinns Mill - Marietta, GA, Las Fontanas - Clearwater, FL, 94th Aero Squadron - Clearwater, FL, Crawdaddys, Tampa, FL and consider what I learned from Tom to be better than ANY culinary school.
Lancaster Country Club (Pantry Cook) when I was in high school -
I also did a TON of Personal Chef work for people in the Western, Ny area last decade.I have some bartending,retail meat cutting and deli experience I've picked up over the years as well.
I was The Executive Chef @ The East Aurora Country Club (Private - Western,NY) in charge of all kitchen operations.This club was in bad shape when I took over and in one summer season I turned it around.I was offered a 12k raise and a kitchen expansion if I would agree to stay long term.I have a glowing letter of recommendation from them available upon request.
Below is a pic of The Olive Tree Restaurant in Lancaster, NY.I opened this place as chef with the owner Nick Aronis in 1997 and was integral in making this place the success it is today.I was even told they're still using some of my recipes.The kitchen was deemed so clean and efficient (in 1998) by the board of health that they decided to train some new inspectors there.
Here's a pic of The Kiwi Cafe & Catering Company and my little Scion Catering wagon.I was the Chef/General Manager and Owner - We did a TON of off premise catering in the affluent East Amherst, NY area for 9 + years.We also sat 25 people and had a great following in the area.
