Chef Rochelle Waxman-Santos Resume
3
1 Chef Rochelle Waxman-Santos “Let your food be a poem…” 99-65 64th Rd. Apt. 4K | New York, NY 11374 [email protected] | 917.558.7168 PRIVATE CHEF To study the art of food and taste is not just from love of food preparation and presentation, it is understanding that each individual has their own favourite flavours and relationships with what they eat. As a private chef I am welcomed into the privacy of one’s household and from there I see my work in creating delicious meals that makes being home a pleasure. The smells emanating from the kitchen entice the families and make them feel wanting of their meals. Food becomes more than just sustenance. It is an experience that is enjoyed and looked forward to as family time, or just simply a peaceful moment in the busy day. Food Experience 17 years as a private chef ability to create and execute a variety of menus in one seating able to engage high net worth clients and events trained artist, able to present food with unique design and imagination menu repertoire from classic to international to latest trends to dietary restrictions including allergies, vegan, gluten-free, Kosher, health and diabetic meticulous, efficient, time sensitive and budget conscious intuitive to the clients’ palette respectful of the family dynamic creator of a stress-free kitchen ability to lead a team from concept to finish in event execution MANAGEMENT SKILLS Team Building, Training & Leadership Menu Planning – House & Kitchen Management – Budgeting – Event & Party Coordination Process Improvement Baking and Pastry – Cake Painting – Sophisticated Kosher – Health & Seasonal Menus
-
Upload
rochelle-santos -
Category
Documents
-
view
112 -
download
1
Transcript of Chef Rochelle Waxman-Santos Resume
1
Chef Rochelle Waxman-Santos
“Let your food be a poem…”
99-65 64th Rd. Apt. 4K | New York, NY 11374 [email protected] | 917.558.7168
PRIVATE CHEF
To study the art of food and taste is not just from love of food preparation and presentation, it is understanding that each individual has their own favourite flavours and relationships with what they eat. As a private chef I am welcomed into the privacy of one’s household and from there I see my work in creating delicious meals that makes being home a pleasure. The smells emanating from the kitchen entice the families and make them feel wanting of their meals. Food becomes more than just sustenance. It is an experience that is enjoyed and looked forward to as family time, or just simply a peaceful moment in the busy day.
Food Experience
17 years as a private chef ability to create and execute a variety of menus in one seating able to engage high net worth clients and events trained artist, able to present food with unique design and imagination menu repertoire from classic to international to latest trends to dietary restrictions including
allergies, vegan, gluten-free, Kosher, health and diabetic meticulous, efficient, time sensitive and budget conscious intuitive to the clients’ palette respectful of the family dynamic creator of a stress-free kitchen ability to lead a team from concept to finish in event execution
MANAGEMENT SKILLS Team Building, Training & Leadership Menu Planning – House & Kitchen Management – Budgeting – Event & Party Coordination Process Improvement Baking and Pastry – Cake Painting – Sophisticated Kosher – Health & Seasonal Menus
2
PROFESSIONAL EXPERIENCE PERSONAL CHEF to CATHERINE DEEDA BLAIR, Medical Philanthropist and Socialite New York, NY
Prepared and served all daily meals according to all ordered menus. Maintained the employers’ reputation for impeccable entertaining with formal service for guests up to two times a day.
Gradually enhanced forty-year old recipes through improved technique and adjustments to
achieve maximum flavor and visual presentation.
Meticulously organized everything kitchen related. *** PRIVATE CHEF to the home of DENNIS AND RANDI RIESE of the RIESE RESTAURANT GROUP, Largest Restaurant Franchiser in New York Metropolitan Area Locust Valley, NY & West Hampton, NY
Prepared all meals for the family and guests.
Created nut free low-fat children's menus.
Managed impromptu menus in the Hamptons for up to 20 people.
Streamlined the food purchasing.
Planned and prepared meals for religious events utilizing both traditional and original preparations.
**** PRIVATE CHEF to DR. SARAH STERNKLAR & MARVIN DAVIS of DAVIS REALTY, Principal of Davis Realty New York, NY & Bridgehampton, NY
Responsible for all family meals, including all kosher vegetarian and lactose free child's menu.
Prepared kosher Shabbat dinners for 10-15 people twice a month.
Created and executed food for events up to 60 people in Bridgehampton along with leading and hiring of staff at the front and back of the house; and selection of decor, linens, tables and chairs for the event.
3
PRIVATE CHEF & HOUSE MANAGER to DEBRA SPEYER, ESQ, Noted National Attorney Merion Station, PA
Prepared all food for a family of six on daily basis.
Prepared innovative vegan and children’s menus.
Created kosher menus for dinner parties every month and on religious holidays.
Maintained monthly house budget.
Meticulous in complex house management responsibilities that included securing contractors, purchasing major appliances and ordering fixtures for a renovation.
Oversaw pool contractors, plumbing and maintenance contractors, built and arranged new
storage areas, and took complete charge of car maintenance.
APPRENTICESHIP IN BECOMING A CHEF
Team Chef – JEFFREY MILLER CATERING – PHILADELPHIA, PA Pastry Chef – FROG – PHILADELPHIA, PA Team Chef & Pastry Chef – CRICKET CATERING – PHILADELPHIA, PA Pastry Chef and Staffing Supervisor – CALLAHAN CATERING – PHILADELPHIA, PA Team Chef – PERFECT SETTING – PHILADELPHIA, PA Baker – LE BUS – PHILADELPHIA, PA
EDUCATION ASSOCIATE OF ARTS – GRAPHIC DESIGN – THE ART INSTITUTE OF PHILADELPHIA – PHILADELPHIA, PA FILM & FINE ARTS – NEW YORK UNIVERSITY – NEW YORK, NY
