I have a Culinary Degree plus forty years in the food service industry. From Las Vegas to Disney World and from Antarctica to Alaska I have ran some of the nicest Dinner Houses and fed scientists and fishermen. In a few short lessons I will teach you how to cook for two or twenty using wholesome ingredients and basic recipes.
We will start with spices, measurements, thickeners, knife skills, and sanitation. Using these we will learn to navigate any recipe.
A combination of written information, videos, power points, and online instruction will make this course easy to fit your schedule and easy to follow. You will shock everyone when you serve fresh dinner rolls with your meal. It's easy and fun!!
I have been training cooks for restaurants for twenty five years. I have trained hundreds of people to learn to cook. Most are still in the food service business. In this course we will take the basics of commercial cooking and apply them to a home version. You will be able to follow a recipe like a trained chef in just a few courses.
I am an experienced Food Services Manager. I became the lead line cook at a dinner house in Tucson, Lunt Ave Marble Club, at fourteen. Worked as breakfast cook at the busiest “Sambos” on the Las Vegas strip. I also worked at the IHOP outside Disney world as breakfast cook. Worked at Several Dinner houses including Battista's Hole in the Wall, Las Vegas. David's Place, Las Vegas and the Hotel Royal Plaza in Florida. I now have over 40 years in the food service industry. I am knowledgeable in all aspects of food service from menu making, staffing charts, inventory and cost controls, quality controls, nutrition, staff training and all the daily functions of a commercial kitchen.
I worked one year at Palmer Station. My job was to convert it from a military kitchen to civilian. Set up running inventories, and created a brand new menu. Created a brand new order guide to transition from military to civilian suppliers. Cooked dinner seven days a week for 60 people. Oversaw the breakfast, lunch and cleaning of the kitchen. Reorganized all warehouses. Prepared VIP meals for visiting politicians and military figures for around the world.
Worked five years at McMurdo station. Responsibilities the same as above but on a much larger scale. McMurdo is 1200 people plus several camps. I was responsible for all of them. Duties also included flying to the camps and upgrading their sanitation and menus.
I worked as executive chef for eleven years at the Halsingland Hotel in Haines Alaska. This is a full service hotel fine dining restaurant with a separate Salmon bake that served 200 to 800 cruise ship passengers a day, and a catering operation that served the needs of our local onshore tour operators. Between 200 and 1200 people daily.
I was responsible for all the hiring, training, menu- making, ordering, inventory, cost controls and daily operations of all food service operations. I wrote and designed the meal programs used to serve meals and snacks outdoors for local onshore tour companies who were selling tours to the cruise ships.
Started and ran the “Great Alaskan Craft beer and Homebrew Festival in Haines Alaska. For eight years. Including the now famous impossible to get tickets to 5 course dinner paired with beers.It is still going today.
Worked with the organizers of the Kluane-Chilkat Bicycle race to organize menus and events at the finish line. Served 600 plus people BBQ. This event is also still going on.
|at his home||at your home||By webcam|
|1 hour||Not available||Not available||$25|