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Ira Krizo's Resume
EDUCATION
Culinary Institute of America. Hyde Park, New York
AOS degree, Culinary Arts
Graduated December 23, 1998
Embry Riddle Aeronautical University. Prescott, Arizona
Completed Private, Instrument, Multiengine Pilots License
Finished in March, 1996
Tulelake High School. Tulelake, California
Graduated, June, 1994
EXPERIENCE
10/2007 - Current
Catering At It's Best
Portland, Oregon
Chef – Coordinating and cooking for up to 20 seperate off-site catered events per day. General duties include scheduling, creating new recipes, inventory & cost control.
4/2005 - 10/2007
White Pine at Pinehurst Inn
Green Springs, Oregon
Chef and Co-Owner with my wife Susanna - Taking care of all financial and physical needs to run a sucessful fine dining restaurant and B&B.
11/2004 - 4/2005
Redrock Italian Eatery
Medford, Oregon
Executive Chef – Relocated restaurant setting up the kitchen, POS, and initial procedures. Afterwards general duties included cooking, ordering, hiring/firing, cost control, supervising, schedules, specials, and menu changes.
5/2004 - 11/2004 (seasonal)
Winchester Inn
Ashland, Oregon
Sous Chef - Ordering, supervising, and assisting with the creating of menus & specials.
9/2003 - 4/2004
Bertrand at Mister A's
San Diego, California
Lead Line Cook - Working as a head cook of one of the top fine dining restaurants of San Diego, cooking Mediterranean French cuisine.
6/2001 - 9/2003
Calvary Chapel Conference Center
Murrieta Hot Springs, California
Sous Chef - Responsibilities include working as a team with the chef and other head cooks to design, supervise, and produce 2,500 to 6,000 meals per weekend. Due to the vast fine-dining experience of the head chef (Lance Roll) and myself, we were able to produce very high quality food for our guests. Other responsibilities consist of feeding 300-700 students, 3 meals/day, 7 days/week, providing them high quality food as well.
3/2001 - 4/2001
L'Unico Restaurant
Sydney, Australia
Stagiere - Learned much about an Italian kitchen from the Italian chefs of probably the best Italian restaurant in Sydney in the 4 weeks I was there. Was able to work each station there, including Garde Manger, Sauce, Pasta, and Pastry.
9/2000 - 10/2000
Lou Pan de Maestre Jean (boulangerie/patisserie)
Grasse, France
Stagiere - I was able to spend 4 weeks learning all about baguettes, croissants, and numerous other breads and pastries. This is the boulangerie that supplies Roger Verge's restaurant, proving that they're one of the region's best.
8/2000 - 9/2000
Le Moulin de Mougins (Chef Roger Verge)
Mougins, France
Stagier - I was able to spend a good amount of time in my two months' time in this world-renowned restaurant, working the viand station (meat), garde manger, and patisserie.
2/99 - 7/2000
L'Auberge Provencale
Winchester, Virginia
Garde Manger - Responsibilities varied in this four diamond restaurant, including garde manger, numerous small banquets, bread baking, entremetier, ordering, and helping to make menus and daily specials. I often worked on the other three stations as well (meat, fish, and dessert).
12/97 - 5/98
Sonnenalp Resort of Vail
Vail, Colorado
Intern - Responsibilities varied, including garde manger, entremetier, banquets, and employee meals. These took place within this resort's Bavarian and Swiss restaurants.
2/97 - 5/97
Pappy Gander and Co.
Merrill, Oregon
Line Cook - Responsibilities included working on the line during dinner hours and cooking for banquets of 10 to 150 guests.
12/96 - 1/97
Fiorella's Italian Restaurant
Klamath Falls, Oregon
Line and Prep Cook - Assisted in this two star restaurant, as a seasonal job to help a friend of mine through their Christmas rush.
5/95 - 5/96
Prescott Resort and Conference Center
(formerly Sheraton)
Prescott, Arizona
Varied Cooking Positions - Worked as a Banquet Cook and Prep Cook, serving up to 3,000 guests. Promoted to Line Cook, working every station and every meal on the line. Started cooking and making the menu for the buffet line once the second restaurant opened. Got experience in ordering, training, completing inventory, and serving. Also helped change menus from buffet to a la carte service.
OTHER ACTIVITIES
Current ServSafe kitchen sanitation/safety certification
Speaking and interviewing at multiple engagements, including international radio shows, newsletters, Christian magazines, culinary conferences, Christian conferences, and more
Occasional volunteer at the top rated restaurants and bakeries near wherever I live, including some of the best restaurants in New York (including Daniel Leader's "Bread Alone") and Washington, DC
Current CPR and First Aid certificates
President of the international organization, Christian Chefs Fellowship (1998 - present)
President of Culinary Christian Fellowship club, CIA (2 years)
Frequent volunteer at school events (cooking demos, etc.), CIA
Private catering on my own
Pilot with private, instrument, multiengine license with some progress on my commercial license
Martial Arts, almost receiving my black belt in Ju-Jitsu
(Also see multiple letters of reccomendation and reviews not included here)
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