Resume | chef-cynthia-hess

Cynthia L Hess

9747 61st Ave S.

Seattle Washington 98118

Cell 206-755-1861

Summary: Knowledgeable and experienced culinarian with many years in restaurants and eight years in culinary education. I graduated from the premier Culinary Institute of America. I have impeccable organizational skills and an ability to prioritize. I value the importance of safety and sanitation. I believe in sustainable cooking, keeping nutritional needs in mind.

Education:

The Culinary Institute of America, Hyde Park, New York, Associates Culinary Arts Degree 1990

Externship at Maxime’s New York 1989-1990

Youngstown State University, Youngstown, Ohio -Nutrition 1985-1987

Certifications: ACF PCEC, ACF CCE, Serve Safe Trainer, NEHA Trainer

Experience:

Seattle Public Schools, Seattle WA 2018/Currently

Chef Instructor Culinary Arts/ Baking and pastries

Course Instruction. safety and sanitation, culinary math, nutrition, supervision and hospitality, catering and buffet, butchery skills,

sustainability

Le Cordon Bleu College of Culinary Arts, Seattle, WA 2008/2017

Chef Instructor Culinary Arts/ Baking and pastries

Course Instruction. safety and sanitation, culinary math, nutrition, supervision and hospitality, catering and buffet, butchery skills,

sustainability, garde manger, restaurant operations

Chef Cindy Lou’s Chef Service, Seattle, WA 2003/Currently

Private Chef Business, prepared seasonal local foods for several clients in their homes and on their boats. From dinners for two to small parties of 25, managed all financial aspects of the company

Both Ways Café, Seattle, WA 2000/2003

Sous Chef, Head Baker, managed 40 seat cafe with duties ranging from barista, waitress, breakfast and lunch cook. All fresh foods and from scratch baked goods

Private Chef/ Self Employed 1997/2000

Private Chef Business, prepared seasonal local foods for several clients in their homes from dinners for two to small parties, managed all financial aspects of the company

Betay Avon, Seattle, Washington 1995/1996

Sous Chef. Designed fine dining menus and recipes utilizing kosher foods.

Trained small staff in food preparations, sauté, expediting, ordering, and receiving.

Campagne, Seattle, Washington 1994/1995
Charcuterie Chef Prepared foods to be sold in charcuterie, ordering and receiving, expedited café service.

Sauté: Butchering meats and fish, prepared sauces and vegetables for sauté station

B&O Restaurant 1993/1994

Sous Chef. Supervised and trained staff of nine in small kitchen, developing seasonal menus. In charge of ordering and receiving.

Radisson Hotel, New London Connecticut 1992/1993
Lead Chef/Banquet Lead Designed menus to increase dining room and banquet sales, oversaw banquet operations while training special needs employees in food service and prep task. Expeditor, butchering, baking, stocks, ordering and receiving.

Rachele's Catering, Youngstown Ohio 1990/1992
Chef /Owner of catering business, preparing international cuisine and pastries for private dinner engagements.

Maxime’s, Granite Springs, New York 1989/1990
Garde Manger/ Patisserie. Externship position for CIA. Learned Classical French preparations under CMC Maxime Ribera. butchery, preparing pates, terrines, forcemeats, charcuterie items. pastries,chocolate tempering and truffle work, ice creams and sorbets, breads, cakes, soufflés, and laminated dough’s.