tag:blogger.com,1999:blog-26510984949264855562024-03-04T20:59:06.708-08:00Food Prep CVI returned to the states because my mom passed & I'll be leaving again in mid 2020' For the time being I will work as always, run my business and raise my new puppy. Need something catered? Give me a call: 386-301-8306 or 321-352-3097 / ntech-solutions@live.comSys Nicahttp://www.blogger.com/profile/02813205164592313792noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2651098494926485556.post-54125163958696472212018-07-24T14:53:00.000-07:002019-09-25T19:20:56.905-07:00My Food Preparation CV<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: cyan; font-size: x-large;"><span style="background-color: black;"><i> I've studied food prep at Buffalo State College and at Hyde Park Culinary but nothing compares to prepping food around the world in 11 different countries. The spices, textures, methods, etc. are a dream come true to the faithful epicurean.</i></span></span></div>
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<span style="background-color: black;"><i><span style="color: red;">I say that I "prep" food because time and temperature cooks food.</span></i></span></div>
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<span style="background-color: black; color: white;"><b><span style="font-family: "calibri"; font-size: 16pt;">Experience</span></b><b><span style="font-family: "calibri"; font-size: 16pt;"><o:p></o:p></span></b></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">I began food preparation very young and then took classes at Buffalo State College & Hyde Park Culinary Institute before becoming employed at various restaurants.</span><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></span><br />
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">01- Current</span></span><br />
<span style="color: white; font-family: "calibri";"><span style="background-color: black; font-size: 18.6667px;">NikosToyBox.com / Burger King Day Bch, FL.</span></span><br />
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<span style="color: white; font-family: "calibri";"><span style="background-color: black; font-size: 18.6667px;">Back end of the Burger King kitchen. Check through supplies, switch out foods from breakfast to lunch. I complete all the prep work for my shift as well as the evening shift. I run all in house maintenance on any equipment that fails. *I’m normally a systems engineer in construction. www.Res2019.blogspot.com</span></span><br />
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">2019' - 2019' Zappi's Italian Restaurant Daytona Beach, FL.</span></span><br />
<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">Assistant chef to the executive chef. Food prep, packinging, cooking, report items, etc. Task everything it takes to make the kitchens function as a single unit to produce exquisite quality meals.</span></span><br />
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<span style="background-color: black; color: white;"><b><span style="font-family: "calibri"; font-size: 14pt;">2015’ - Kent’s Rentals Granada, Nicaragua</span></b><b><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></b></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">I rented from Kent as did other tenants / tourists and I made a basic breakfast every morning consisting of maduras or yucca, with smoked pork and eggs, various soups and sandwiches for lunch and ending the day with many types of meals > Pork, chicken, beef, tons of veggies, various ceviches, all natural fruit deserts with light dumplings, etc.</span></span></div>
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<span style="color: white; font-family: "calibri";"><span style="background-color: black; font-size: 18.6667px;">04' to 06' Ja-Fa-Fa Hotts Murfreesboro, NC.</span></span><br />
<span style="color: white; font-family: "calibri";"><span style="background-color: black; font-size: 18.6667px;">This was my weekend past time while working for Bragg's Electrical. I only served 3 primary dishes > Southern styled pork, fish and BBQ'd beef. This was accompanied by pasta, rice or potatoes. My vegetables consisted of 3 different items depending on the season.</span></span><br />
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<span style="background-color: black; color: white;"><b><span style="font-family: "calibri"; font-size: 14pt;">1995’ - Chart House Restaurants Daytona Beach, FL.</span></b><b><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></b></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">Washed dishes for two weeks, then went to breads and soups. Next, about 2 weeks of morning prep work before beginning the clams casino and potatoes, salad bar plus Au jus area. Finally becoming a grill chef but only as an “as needed” replacement for the permanent grill chef.</span></span><br />
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<span style="background-color: black; color: white;"><b><span style="font-family: "calibri"; font-size: 14pt;">1984’ - US Coast Guard / Cutter Raritan Governor’s Island, NY.</span></b><b><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></b></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">Completely unstructured cooking for my shipmates pulling duty on the weekends. With two walk-in freezers, I generally made buffet type meals attempting to satisfy 9 on-board Coasties.</span></span></div>
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<span style="background-color: black; color: white;"><b><span style="font-family: "calibri"; font-size: 14pt;">1981’ - Gigi’s Soul Food Buffalo, NY.</span></b><b><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></b></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">Prep and cook various dishes such as Peach Cobbler, fried & BBQ’d chicken, ribs, rice, potatoes, sweet potatoes, collard and mustard greens. I prepared various gravies from a base rue, homemade biscuits, etc.</span><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></span></div>
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<span style="background-color: black; color: white;"><b><span style="font-family: "calibri"; font-size: 14pt;">Education</span></b><b><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></b></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">Buffalo State College 81</span><span style="font-family: "calibri"; font-size: 14pt;">’ - 82’ and again 97’ - 98’</span><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">Genesee Community College 91’ - 92’</span><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">USCG Special Ceremonial Detail 84’ - 86’</span><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">DoD training: Cable-ways, marine wiring, PLC’s, Fiber optics, premise wiring, low - medium and high voltage electrical, chillers, condensers, pumps > </span></span></div>
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<span style="background-color: black; color: white;"><span style="font-family: "calibri"; font-size: 14pt;">*Please don’t quote me on “exact” dates, I’ve been around the world twice since the beginning picking up new recipes and techniques all along the way.</span><span style="font-family: "calibri"; font-size: 14pt;"><o:p></o:p></span></span></div>
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Sys Nicahttp://www.blogger.com/profile/02813205164592313792noreply@blogger.com0