|
|
James Glaude |
|
|
Food is my Passion.
I aim to master her craft.
-
Info
- Summary
Diversification.
Over the Past twelve years I have been cooking and baking under extremely diverse conditions. That is a trend I only want to see continue.
These years have also left a wealth of culinary knowledge in their wake. I would love to become involved in food demos and training sessions. have you got a question you need answered? Email me! Would you like me to help you with a function? or to write a menu? Gladly! Would you like me to assist you in getting the job done? Lets talk turkey!
Do you have New products that need testing before making it to the open market? I would absolutely love to experiment with ingredients, tools, vessels, equipment, or anything else even remotely involved in food service production or home cooking.
I don't claim to know everything, because that would be a complete fallacy. What I do claim is an affinity for learning, complete dedication to the task at hand, and a bank of incredible resources. If I can be of service, nothing pleases me more than to be just that.Specialties: I specialize in food service production. I have thorough knowledge of saute, grill, oven and fry station skills. I also have working knowledge in nearly every aspect of the restaurant industry, particularly the back of the house.Experience- Sept 2012 - Presentline chef / waterman grill
Www.watermangrill.com
- May 2012 - Presentline chef / 22 Bowen's
Www.22Bowens.com
- Sept 2011 - Dec 2012Line Chef / Bella Restaurant and Banquet
At Bella, my responsibilities include the appetizers, specialty salads, cold seafood presentations, and all fried entrees. I am also responsible for grilled items, and tending the oven on slower nights. I also make all the bread for the restaurant.
- Jun 2011 - Sept 2011Line Chef / Quahog Republic, a dive bar
Food and Beverage Production
At the Quahog Republic i was responsible for prep and service of all menu items while on shift. - Jun 2011 - Sept 2011Line Chef / Coonamesset Inn
My employment here was only as a summer job between trimesters. This job is a great learning experience for me. From new ingredients, to new cooking methods and plating, i have learned and improved in every aspect of my culinary ability.
- 2011 - 2011student / Johnson and wales university
- Oct 2010 - Mar 2011Sous Chef / La Cantina
Food and Beverage Production
At La Cantina, as Sous Chef, i was responsible for purchasing, prep, and production of all menu items. In addition I was solely responsible for the entire restaurant when the owner/chef was away. - Mar 2010 - Oct 2010Line Chef / Griswold Inn
Food and Beverage Production
At the Griswold Inn I was responsible for prep and production of various menu items from saute, grill, fry, and broiler stations. i was also responsible for daily requisitioning of seafood items. The Gris is a prestigious historical inn, located on the Connecticut river. open since the 1700's - Jul 2003 - Mar 2010Culinary Specialist / US Navy
Government and Military
From the ground up. I moved up the ranks very quickly from E1 to E5 in just 5 years. My responsibilities encompassed the entirety of the culinary operation on board the USS Augusta. I was also trained as a hotel concierge on shore dutyat subase Nlon.
At sea, i was responsible for the management of a 10-12 person team of cooks, servers, and stewards. i was responsible for inventory validity, and issuing food items for use in the galley from the storerooms. I was responsible for the production of at least two meals a day, including required desserts and other baked goods.
i was responsible for the service of meals to officers on board my ship, as well as members of foreign military units during NATO exercises and operations. As well as assisting with major functions on base for VIP US military members, and various change of command ceremonies.
Education-
2011 - 2014Johnson and Wales Universitybachelors in Culinary arts and Food Service Management
-
1999 - 2003Ponaganset High School
