Resume - Corey, Robert - 13 March 2016.DOC

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Eggplant Sandwiches with Tomato Relish

2

Chef Robert N. Corey, MBA, AOS, CEC, EWS1907 Windemere Lane - Erie, Colorado 80516

rcorey@mepconsult.net 303.667.3768Professional ExperienceNovember 2010 - May 2016

Instructor / Assistant Professor - Johnson & Wales University Denver, Colorado 303.256.9530

College of Culinary Arts

Curriculum instructor fostering student success and providing competency based education in the following subjects: Purchasing and Product ID; Stocks, Sauces & Soups; New World Cuisine; Classical French Cuisine; Traditional European Cuisine; Food Service Production; American Cuisine Today.August 2014

Frasca Food & Wine Boulder, COStagiare Summer stage with Chef Lachlan McKinnon-Patterson

June 2013

Pujol Cuidad Mexico, D.F.

Stagiare Two-week stage with Chef Enrique Olvera @ San Pellegrinos 17th Best Restaurant in the World 2013. July 2013

D.O.M. Sao Paulo, Brazil +55 11 3068 4444 x109

Stagiaire Two-week stage with Chef Alex Atala @ San Pellegrinos 6th Best Restaurant in the World 2013.May July 2012

Restaurant Daniel, Le Bernardin, & WD~50 New York, New York

Stagiaire Three, 3-week stages each @ Michelin restaurants with: Chef Daniel Boulud; Chef Eric Ripert; Chef Wylie Dufresne. May 2009 Oct 2010

Richard Sandoval Restaurants New York, NY 646.285.0796.

Executive Chef New restaurant openings, inspection and follow-up. Created an upscale, in-home catering experience as a division of Richard Sandoval Restaurants. Directly responsible for seven new restaurant openings (see below) for the company as Executive Chef.

August 2009 July 2010

Restaurant Openings as Executive Chef RSR Group Sandovals Kitchen (August 2009) Denver, Colorado; La Hacienda @ Scottsdale Princess Resort (Jan. 2010) Scottsdale, Arizona; Loncheria Olivia @ The Hotel Brick (Feb. 2010) Mexico City, Mexico; La Moderna @ The Hotel Brick (Mar. 2010) Mexico City, Mexico Updated: 21 May 2013; Zengo (April 2010) New York, New York; Raya @ The Ritz Carlton (May 2010) Laguna Niguel, California; Maya and Toro Toro (June 2010) Dubai, UAE; Zengo (Aug. 2010) Santa Monica, California; La Sandia (Aug. 2010) Santa Monica, California.

January 2009 April 2009

The French Laundry Yountville, California 707-944-2380

Stagiaire Three-month stage in Michelin 3-Star restaurant with Chefs Thomas Keller & Corey Lee.April 1998 September 2002

Guckenheimer Enterprises, Inc. Redwood Shores, California 650.592.3800

Area Corporate Executive Chef Responsible for new start-up operations and complete food programs, staffing, and training at: SUN Microsystems, Broomfield, CO; StorageTek, Louisville, CO; BALL Aerospace, Broomfield, CO; Qwest, Boulder, CO; AMGEN, Longmont, CO; Quantum Corporation, Louisvill, CO, TIAACref, Denver, CO, CH2MHill, Denver, CO; Level3, Superior, CO. Responsible for financial aspects of Caf Sales, Caterings, Executive Dining Rooms, & Special Events. Responsible for creating and implementing new client food presentations and corporate openings in Colorado.

Previous Highlights: 1974-1998

The French Manner Louisville, CO - Chef / Owner 1988-2013

The Stanley Hotel - Estes Park, CO Executive Chef and Director of Restaurant Operations 1987-1990

The Beekman Arms Inn - Rhinebeck, NY BOH, CIA Externship, & FOH 1985-1987

Fred Harvey, Co. / AMFAC, Inc. Grand Canyon, AZ Apprenticeship, Chef, & Manager 1983-1985

The Moot House Greeley, CO Line Cook 1981- 1983

The Times Restaurant Greeley, CO Line Cook 1978-1980

Pleasant Valley Country Club BOH & FOH 1974-1978

Culinary Special Events22-23 April 2016

The Last Dinner on The Titanic

The Stanley Hotel

Estes Park, CO

29 January 2016

The Big Night

Johnson & Wales UniversityDenver, CO06 October 2015

Centennial Gala & Soiree

Johnson & Wales University

Denver, CO

2013-2015

Modernist WorkshopsSeries of three Modernist Cooking Workshops for students and industry professionals.

Johnson & Wales University

Denver, CO

July 2015

Certified Angus Beef Pasture to Plate Tour, Conference, & Seminar

McComb, Illinois

June 18-20, 2015

Aspen Food & Wine Classic Heritage Fire & Grand Cochon 555

Aspen & Snowmass, CO

April 2015

Culinary Connections

Partner & Organizer

Johnson & Wales University

Denver, COMarch & April 2015

Babettes Feast & La Moderna MexicanaCreated, organized, facilitated Modernist Dinner Events for Industry and University GuestsJohnson & Wales University

Denver, COMay 2014

Le Cuisine Francaise Modern

Created, organized, facilitated Dinner Events for Industry and University

Johnson & Wales University

Denver, COEducation & Educational ExperiencesJuly 2015

Ad Hoc Faculty Search CommitteeJohnson & Wales UniversitySeptember 2015

The Learning Center (TLC)

Johnson & Wales University

Committee member organizing and delivering in-service seminars and conferences for faculty.September 2013 - Present

Johnson & Wales University MBA Program Denver, ColoradoContinuing studies (previous course work at Regis University, Denver) in the MBA program in the College for Professional Studies with emphasis in Hospitality & Operations Management. Conferred February 2015.

May 2012

Wisconsin Dairy Board Three-day Cheese Certification in Wisconsin. Holistic dairy farming, co-op organic cheese production, sustainable agriculture, and scientific analysis of cheese production. September 2002 December 2009

The International Culinary School at The Art Institute of Colorado Denver, Colorado 303.837-0825

Chef/Instructor Curriculum instructor fostering student success and providing competency based education in the following subjects: Art Culinaire; Classical French Cuisine; Advanced European Cakes & Tortes; Introduction to Baking & Pastry Arts; Dining Room Management; Garde Manger; American Regional Cooking; Cost Control; Concepts and Theories of Culinary Techniques; Introduction to Culinary Skills and Assignments Restaurant.

September 2002 December 2004

The International Culinary School at The Art Institute of Colorado Denver, Colorado 303.824.4955

Continuing Education Center for Professional Development. ACF approved Courses with Certificates in Nutrition, Supervision & Management and Food Safety & Sanitation

September 1999

The Culinary Institute of America @ Greystone St. Helena, California 800.333.9242

Continuing Education: Beef and the Southeast Asian Kitchen, sponsored by the California Beef Council. April & October 1995

The Culinary Institute of America @ Greystone St. Helena, California 800.333.9242

Continuing Education: Spanish & Mediterranean Cuisines. September 1985 May 1987

The Culinary Institute of America Hyde Park, New York 845.452.9600

Associate Degree in Occupational Studies (A.O.S.) in Culinary Arts. Graduated with Honors. Student Orator. Numerous National Awards & Scholarships. September 1977 December 1980

University of Northern Colorado Greeley, Colorado 970.351.1890

BA - Anthropology & Geography December 1980.August 1976 May 1977

Southern Connecticut State University New Haven, Connecticut 203.392-5200

Major: Drama and Theatre Arts.

Credentials / Certifications

Membership in the National Restaurant Association & the American Culinary Federation (ACF). Attained Certified Executive Chef (CEC) status 03/10/04. Renewed Certification in January 2016.

May 23 & 24, 2013

Chocolatier Certificate/Seminar - Ewald Notter Johnson & Wales University

Denver, Colorado 80209 October 2012

CAF Symposium/CertificationCenter for the Advancement of Foodservice Education The Science of Food @ Johnson & Wales University Charlotte, North Carolina. The study of Nutrition, Molecular Gastronomy and The Physiology of Taste & Umami. May 2012

National Restaurant Association Educational Foundation Denver, Colorado 303.480.3890

Certificate of Completion in ServeSafe Food and HACCP Nov 2011, Jan 2012, Mar 2013, Nov 2013, Jan 2014

Modernist Cuisine Workshop Certifications Johnson & Wales University - Providence, Rhode Island and Denver, Colorado. Training seminars with Chef Chris Young in new culinary thought and techniques in advance of curriculum changes throughout the JWU course content. October 2007 January 2008

International Wine Guild Denver, Colorado 303.824.4706

Advanced Wine Program Gold Level. Attained Executive Wine Steward (EWS). October 1983 April 1984

Fred Harvey, Co./AMFAC, Inc. Management Training Program & Chef Apprenticeship Grand Canyon, Arizona & Flagstaff, Arizona 602.638.6251. In Association with, and Certified and Accredited by, The University of Northern Arizonas School of Restaurant Management.

Entrepreneurial2013 present

MISE EN PLACE CONSULTING & The 303 Restaurant Group1907 Windemere Lane

Consultant, Owner

Working within all aspects of the Food and Beverage Industry. My Mission is to improve the clients business condition.Erie, CO

February 1988 April 2013

The French Manner, 12Seasons Personal Chef & Sommelier Services, & The Boulder Country DinnerLouisville & Superior, CO303.667.3768

Founder, Owner & Executive Chef Personal Chef & Sommelier Services specializing in creating individualized menus and events for worldwide destination client membership, and private venues, to include special events and/or formal food & wine pairing dinners. Featuring Classical, Contemporary, & Cutting Edge Cuisine, including: The Boulder Country Dinner Series Niwot, Colorado (August 2011 present). Slow Food inspired, seasonal, local, sustainable specialty food and wine dinners.

Summer 2000-2002

Boulder Farmers Market

Provided upscale, gourmet food service (breakfast and lunch) during Farmers Market season (April to October) under the name Chefs by Request. Professional Organizations, Professional Conferences, & SeminarsMay 06, 2015

Denver Hospitality Board

Denver University

Oct. 2011, Nov. 2012, Jan. 2013, June 2014, June 2015 Roland Summit Johnson & Wales University Denver, Colorado

Member of the faculty unit dedicated towards a revamping of the curriculum in the College of Culinary Arts scheduled for 2015 rollout.

June 2011, June 2013

CAF Leadership Seminar Center for the Advancement of Foodservice Education @ Johnson & Wales University - Providence, Rhode Island & Miami, Florida. Intensive workshops in contemporary educational techniques and culinary methods. March 2012 August 2013

Pairsine, The Taste of Elegance Broomfield, Colorado 303.664.5700

Culinary Liaison Food & Wine Pairing Competitions 2012-2013 National Tour.

Fall 2011 Spring 2014

Johnson & Wales University

Guest Presenter - Beyond the Book Club; Advisor - Molecular Gastronomy Club; Chef/Tutor for JWU Culinary Competition Team September 2002 December 2009

The International Culinary School at The Art Institute of Colorado Denver, Colorado 303.837-0825 a Farm to Table movement and an on-site gardening cooperative.

Executive Chef of the Art Institutes Catering Division, overseeing student staff and developed relationships with local and organic farmers, ranchers and growers.

2006-2008 - Art Institute Culinary faculty board member for CORE (Community Outreach Program) and Faculty Advisor for the New Age Gastronomy Club. 2002 2008

Member of the Colorado Chefs Collaborative (CCC).

2004-2009

Member of the American Personal Chefs Association (APCA) and The World Association of Cooks Society (WACS). Awards / Recognition / Publications2008 present

theneedtofeed-mysabbaticaljourney@blogspot.com A blog describing my day to day experiences at The French Laundry in 2009 & theneedtofeed@blogspot.com A continuing blog on food, life, and inspiration.

October 2012 - American Lamb Board Magazine Braising LambJune 2011 - Best Chef The Denver International Beer Festival, The Taste of Elegance. November 2010 -Best Chef The Denver International Wine Festival, The Taste of Elegance. November 2009 - Most Creative Chef and Best Food and Wine Pairing at the Denver International Wine Festival,

February 2008 - Best Plated Dessert & Peoples Choice Award @ The Denver Chocolate Tasting @ The Tivoli Center. September 2002 Created The Culinary Exit Practical Exam Program and Portfolio Review Program at The International Culinary School at The Art Institute of Colorado inclusive of goals, objectives, rubric evaluations and assessments for graduating students.

February 2009 - Featured Chef in Denver Restaurant Examiner.January 2009 - Featured in Denver Post YouFood. April 2006 - Featured in the ACF publication National Review magazine on Personal Chef Services. February 2006 - Featured front page of Yellow Scene Magazine Chefs of Boulder County.

2004 Colorado Chefs Association Chef of Chefs Competition @ The Broadmoor Hotel, Colorado Springs, CO.

2004 Taste of Breckenridge.

March 2003 - Best Side Dish at Colorado Chefs Association Pro-Am.

2008 - Finalist in The Art Institute & Food Network search for Judge/Chef on Food Network productions. January 2009 April 2009

Three-month Sabbatical granted by The Art Institute of Colorado Executive Committee.1999 - Guckenheimer Enterprises, Inc. National Chef of the Year.

1986 - Mid-Hudson ACF Chapter Grand Salon Competition.

1987 - National Finalist - Nabisco Brands Nutritious Breakfast Food Competition. 1980 - Outstanding Scholar Sigma Chi Fraternity & Outstanding UNC Greek.

1979 1980. Division II and RMAC (Rocky Mountain Athletic Conference) All-Star Soccer Teams. 1977 - Inducted into The Crescent Players Southern Connecticut University. 1977 3rd Place NCAA Division II Soccer Tournament Southern Connecticut University.Professional PresentationsDecember 2015 Present

Facilitator / Consultant on Team Building & Leadership JWU Denver Culinary Storeroom Operations

April 2014

ProStart Why Are You Here?

Heroes, Legends, and Rock Stars Chefs in the Kitchen

Johnson & Wales University

21 March 2014November 2013The Columbian Exchange

Lecture for Alianz de las Americas

Colorado Art Museum

Denver, ColoradoJanuary 2014/January 2015The Columbian Exchange

Lecture @ Johnson & Wales UniversityDenver, Colorado

October 2013, June 2014

Symposium Presenter for the American Lamb Board Braising Lamb in the Classroom Presentation & Tasting for members of the American Lamb Board.

May 2013

Colorado Food Safety Conference Johnson & Wales University

Symposium Presenter Reduced Oxygen Packaging (ROP) and Sous Vide Denver, Colorado June 20-21, 2013

CAF Symposium Presenter - Miami, Florida Center for the Advancement of Foodservice Education Leadership Conference. Focus on Connecting with the Future The Road to the Future Connects with the Past.

June 22, 2013

CAF Symposium Presenter - Miami, Florida for the American Lamb Board Br...

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