Culinary Resume
I’ve been working in a “kitchen” for the last 45 years. At first it was a chore, then a labor of love and now my kitchen is my sanctuary. 1969 – 1972: At age 3 – Mason Jar dishwasher for our Polish Community Harvest canning marathons. 1971 – 1984: Fruit Department – I was responsible for strawberries, raspberries, blackberries, red currents, cherry trees, apple trees and grapes. I picked, pruned, sold, bartered, canned jams/jellies, and made lots of pies. 1978 – 1985: Line cook – prepared 3 dinners per week, and assisted in the BIG Sunday feast. 1978 – 1985: Cookie/Pie making apprentice. My Mom was known for her cookies, and I was always by her side. 1978 – 1984: Bread Maker. I made 5 loaves of frozen bread dough each week. 1986 – 1993: I started working in restaurants as a line cook. I managed a family-style restaurant for several years, worked in/as delis, barista, sous chef, pastry chef, I was even “the salad girl” at the fanciest place in town and rolled sushi with Tamiko Cowen. 1990 – 1993: Personal Chef and Caterer. 2001 – present: Master Chef in Renee’s Kitchen. 2012 – 2014: PADS Meal Planning Coordinator – planning meals to serve 50 homeless people on a weekly basis. I have continually furthered my culinary education by taking classes in Texas, Illinois, California, and Michigan. Currently, I specialize in cooking locally grown regional cuisine with a emphasis on a plant based menus. I have never gone to culinary school, mothering school, or knitting school . . . I am proud to say I am self taught in everything that I have mastered. I seek out new opportunities and experiences each day–it is hard to explain that on a resume! I use the term chef loosely–it comes from the latin root caput meaning; leader, head, and teacher among other meanings.