Chef Jessi

The ART of FOOD and WINE is my PASSION!


I have had many wonderful culinary experiences and jobs that have shaped me as a chef and culinary educator.  It gives me immense pleasure to share my passion of cooking with others.  


Professional Experience


February 15 - Present  - St. George, Utah

​   Associate Director Culinary Academy at Dixie Applied Technology College

  .Creating and teaching community classes

  .Designing and creating the new culinary kitchen

 . Marketing for the program

   

May 12- Present

  Freelance Chef

  .Teaching private cooking lessons in clients homes


May 11- May 12

 Event Planner Food In Bloom Portland, OR

. Planned, coordinated and executed tailor made events for individual and corporate clients
. Tracked $500,000 in sales in first year
. Seamlessly organized events with budgets from $500-$100,000, for 4-1000 people
. Coordinated all aspects of many types events i.e., cocktail parties, fundraisers, weddings, corporate holiday
parties and functions, small home dinners, gallery openings, bar mitzvahs and more.


 May 08 – May 11

 Catering Chef Food In Bloom Portland, OR

. Preparing food for all event types
. Cooking in the kitchen and on-site for small and large parties
. Managing and organizing the execution of parties for 4-1000 people
. Overseeing kitchen staff of up to 15
. Directly assisted executive chef in all tasks


 Oct 05 – May 08

Freelance Chef

. Teaching private cooking lessons at clients homes in California
. Freelance Catering Chef for FoodInk Catering – Los Angeles, CA


 Nov 04 – Oct 05 Boca Raton, FL

 Restaurant Manager Mark’s Let’s Eat , LLC

. Worked hand in hand with GM in all decision making
. Improved and restructured training procedures
. Responsible for staff of 20
. Instilled the meaning of professionalism and excellent customer service

 Sept 04 – Nov 04 & Oct 05-Dec 05 Sicily, Italy

 Culinary Assistant Anna Tasca Lanza Tasca D’Amerita

. Learned Sicilian culture and cuisine
. Taught and performed the day to day activities of the cooking school
. Assisted in making all events successful
. Worked at the winery i.e., laboratory , inoculation and tasting with the enologists
. Personal Assistant responsible for all organization for Anna’s 2005 tour to the U.S.


 March 04 – July 04 Los Angeles, CA

 Pastry Assistant Norman’s New World, LLC

. Integral part of the opening team
. Worked PM service, took inventory, and created prep list
. Learned how to maintain and set-up an extensive cheese selection


 July 03 – Jan 04 New York, NY

 Intern David Rosengarten, chef/author/editor

. Recipe development and credits for published recipes in his latest book David Rosengarten Entertains
. Research for The Rosengarten Report, a monthly newsletter
. Contacted winners of the NASFT Fancy Food Show 2002 & 2003 and acquired their products for review
. Participated in food and wine tasting for articles in The Rosengarten Report


 April 01 – April 03 Los Angeles, CA / New York, NY

 Cook / Server Asia de Cuba / Hudson Cafeteria China Grill Management

. Worked line positions i.e., Garde Manger, Wok, Fry, Saute, Pasta, and Patisserie
. Trained under sushi master of 10 years, Kenny Suspin
. Multi-course tasting menu development and wine pairing
. Performed yield tests and cost analysis on select menu items
. At Hudson, Lead server responsible for scheduling and cash-out


 Sept 00 – April 01 Ft. Lauderdale, FL
 Marketing Director Angel Investors Network

. Managed team of five salespeople raising money for a start-up company
. Responsible for advertising and promotions
. Accounts receivable/payable and QuickBooks accounting


 Aug 98 – Sept 00 Los Angeles, CA

 Catering Black Tie Event Services

. Worked various positions i.e., captain, server, bartender, cook, and interactive stations
. Served the VIP section of the 1999 Oscars and Emmys
. Cooked in homes for small private parties


Education

 2007 ItalCook - Slow Food Jesi, Italy

 Master in Italian Regional Cooking


 2005 Ecole Chocolat Vancouver, BC

 Professional Chocolatier Certificate on-line course


 2003 Culinary Institute of America Hyde Park, NY

 Associate Degree in Culinary Arts 3.8 GPA


 2001 Santa Monica College Santa Monica, CA

 Associate Degree in Liberal Arts 3.1 GPA High Honors


Awards/Certificates

. The Young Professional’s Medal of Merit of the Academie Brillant-Savarin Scholarship given by Confrerie

de la Chaine des Rotisseurs 2003

. Perfect Attendance and Deans List for all terms 2002-2003
. ServSafe Certified 2002
. Food Handler’s Certificate – Multnomah County 2008
. Food Handler’s Certificate – Southern Utah 2013