SHONE KOO

CHEF CATERER

Tender oven roasted duck Over crispy potato fondant, braised red cabbage and a red wine reduction sauce.

Savory sweet pea pressed pastry squares Made with seasonal green peas, sweet pea cream, soft boiled quail egg, fennel, mint foam and roasted asparagus wrapped in bacon.

Summer tomato tartar With a passionfruit dressing, watercress and marinated sardines.

Linguine in garlic sage cream Garnished with alfalfa sprouts and edible flowers. * vegan

   

Pizza bites Made with a homemade multi seed cracker, cashew cheese, tomato sauce, sliced cherry tomatoes and oregano. * Raw

Purple bed ”pulpo” Broiled octopus with a spicy paprika mayo, and a purple potato puree.

 

Cold melon soup Made with fresh seasonal melon, mint and coconut milk. * vegan

Lime & lemon cheesecake Made with a macadamia nut and date base, with a creamy lemon and lime filling. * vegan

 

 

Tiger paw roll  With red tuna, dulce seaweed and chili flakes, sweet and spicy mayo poached asparagus, wakame, and a soy balsamic sauce.

Portobello carpaccio with ”fried scallop”  Sliced portobello mushroom in truffle oil, Italian seasoning, fried palm hearts, fresh sage and edible flowers. * vegan  

 

Garden carrot cake Topped with chai seeds and fresh raspberries. * raw

Pumpkin & chocolate mousse dessert glass Topped with a cashew lime cream, pomegranate seeds and candied lime skin. * vegan

pomegranate    

       

SHO NE K O O

C H E F C A T E R E R

Professional culinary experience working in the food service industry,

and catering for private events, with a background of working and living in

three continents; Asia, North America, and Europe.

- Trained and experienced in various cuisines. - Proper sanitation and food hygene regulations. - Kitchen supervision/maintenance. - High quality plate design, - Dish and menu creation. - Diverse knowledge of ingredients. - Skilled in the correct prepping techniques for meat, seafood, and fresh produce. - Knowledgeable and experienced with various cooking techniques and kitchen equipment . - In-depth knowledge of nutrition, and working with special diets. - Creating customized tasting menus for high-end clientele. - Highly skilled in baking and dessert creation. - Specially trained in gourmet vegan, raw, and vegetarian cuisine. - Specially trained in East Asian, and Mediterranean cuisine.  

EDUCATION

Berklee College of Music Bachelors Degree in Film Scoring Boston, USA. 2014 Sabor Vegan Culinary Academy Vegan Gastronomy Culinary Certificate Mallorca, Spain. 2016 Other courses: STCW Basic Crew Training Complete Mallorca, Spain. 2016 ENG1 Seafarers Medical Mallorca, Spain. 2016  

SKILLS

CONTACT

+34 622-771-135

shonekoo@hotmail.com

foodforchameleons@wordpress.com

 

LANGUAGES

English (native) Spanish

 

Date of birth 23/12/1993

Location Palma, Mallorca

Nationality Canadian

(with Spanish residency) Marital status

Couple Health

Non-smoker, No tattoos    

PROFILE

       

   

                       

   

WORK EXPERIENCE

Hired on temporary contract as end-of-season sole chef, to cook for four crew and guests. Responsabilities: - Creating customized weekly meal plans for crew and guests, - Maintaining and organizing a fully stocked inventory. - Seeking/ordering necessary produce. - Catering to any diets, or food preferences. - Working efficiently under high pressure to time sensitive deadlines. - Flexible to any change in schedule, weather, or environmental conditions. - Monitoring food freshness and expendability. - Keeping a tidy and organized workstation through service. - Making sure all dishes and cutlery are washed and the galley is secure by the end of service, in preparation for immediate sailing. - Maintaining cleaning of the entire kitchen (floors, surfaces, equipment, storage, ventilation, bilges). - Accounting expenditure and organizing receipts. - Assisting with raising the sails, setting up and monitoring the fenders, polishing, and washing the boat. - Being conscious of attending guest’s needs anytime on board. - Performing night/day joint watches through boat delivery.

SOLE CHEF @ S/Y PTARMIGAN. Swan 82s, 24 m. Palma, Mallorca. Spain.

A u g u s t 1 s t 2 0 1 6 – S e p t e m b e r 1 5 2 0 1 6

PROFILE Responsabilities: - Creating gormet customized menus for private events of up to 25 people. - Maximizing cost effectivness for each given budget, while achieveing the highest quality of product possible. - Organizing and planning an event in a constrictive time frame. - Adapting to any late changes for the menu and number of guests - Seeking/buying produce, - Three days minimum of food prepping and planning. - Providing plating, cutlery, or drinks if necessary. - Transporting and setting up at the location. - Presenting the menu to the clients, and preparing each course on display. - Cleaning and clearing out.

CHEF & FOUNDER @ COMIDA PARA CAMALEONES. Catering company. Carrer Sant Gil 6 Bis. Barcelona, Spain.

J a n u r a r y 2 0 1 6 – J u n e 2 0 1 6

   

     

   

CHEF DE PARTIE @ BARTON. Modern tapas restaurant. Calle Londres 103. Barcelona, Spain.

M a r c h 2 0 1 5 – O c t o b e r 2 0 1 5

 Head chef of desserts and cold foods, including raw, vegan dishes. Responsabilities: - Creating new dishes (weekly), - Maintaining high quality plate presentation/design. - Maintaining and organizing a fully stocked inventory. - Seeking and ordering necessary produce. - Working efficiently at a fast pace in high demand. - Monitoring food freshness and expendability. - Assisting the Executive Chef with orders. - Keeping a highly clean and organized workstation. - Catering and attending to custom orders. - Maintaining and overseeing cleaning of the entire kitchen (floors, surfaces, equipment, dishes, storage, ventilation, appliances).

SOUS CHEF @ PANXA PLENA. Catering company & food truck. Carrer Perello 33. Barcelona, Spain.

N o v e m b e r 2 0 1 5 – J u n e 2 0 1 6

Chef and manager of the food truck / sous chef for catering company. Responsabilities: - Managing the operation of the food truck. - Creating new dishes, - Maintaining and organizing a fully stocked inventory. - Seeking and ordering necessary produce. - Working and multitasking at a fast pace in high demand. - Monitoring food freshness and expendability. - Keeping a highly clean, organized, and presentable workstation. - Attending to clients and catering to custom orders. - Maintaining and overseeing cleaning of the entire food truck (floors, surfaces, equipment, storage, ventilation, appliances).

EXECUTIVE CHEF @ BARCELONA WINE TASTINGS. Private wine tastings. Carrer Comerc 29. Barcelona, Spain.

A p r i l 2 0 1 6 – J u n e 2 0 1 6

Responsabilities: - Creating gormet customized menus for private events of up to 30 people. - In addition to any special requests, the menu is designed to compliment a specially selected wine list, and the profile of tasting notes for each wine. - Maximizing cost effectivness for each given budget while achieveing the highest quality of product possible. - Organizing and planning an event in a constrictive time frame. - Adapting to any late changes for the menu and number of guests - Seeking/buying produce, - Three days minimum of food prepping and planning. - Providing plating, cutlery, or drinks if necessary. - Transporting and setting up at the location. - Presenting the menu to the clients, and preparing each course on display. - Cleaning and clearing out.

 

PROFILE

- Water sports [surf in g, k i tesurf ing , water sk i ing , paddle boardin g, kayaking] - H ik in g, skate boardin g & footbal l - Music & dance - Readin g - Comedy - Travel ing/culture - An yth ing food re lated - An imals & ecosystems - Ren ewable en ergy innovat ion

INTERESTS

Head chef of the appetizer and dessert section. Responsabilities: - Maintaining and organizing a fully stocked inventory. - Assisting the Executive Chef with orders. - Seeking and ordering necessary produce. - Working at a fast pace in high demand. - Monitoring food freshness and expendability. - Keeping a highly clean, organized, and presentable workstation. - Maintaining and overseeing cleaning of the entire kitchen (floors, surfaces, equipment, storage, ventilation, appliances).

CHEF DE PARTIE @ KOKU KITCHEN BUNS. Asian fusion restaurant. Carrer Comerc 29. Barcelona, Spain.

M a r c h 2 0 1 6 – J u n e 2 0 1 6