Douglas Lewan MFA, CEC, CCE

***** **** ***** **********, ** 80020

303-***-****

acoxnm@r.postjobfree.com

PROFESSIONAL SKILLS

More than five (5) years of culinary and progressive

culinary/kitchen management experience in high volume, complex

foodservice operations

Expert knowledge of food and catering trends with a focus on

quality, production, sanitation, food cost controls and

presentation

Management

. Supervised staff of up to 60 employees

. Coordinated menus with Dieticians and Management

. Organized catered fine dining dinners for up to 2,200 people

. Encouraged staff to volunteer in community events

. Ensured compliance with ACF, health department, and Higher

Learning Commission standards

. Skilled in Microsoft Word, Excel, PowerPoint

Quality Control

. Creativity and plate presentation skills

. Managed budgets for hotel, club, and hospital kitchens

. Taught food presentation methods to student chefs

. Skilled in inventory control and purchasing

Specialty Diets

. Healthful and Special Needs Meals

. Gluten-free

. Low sodium

. Lactose-intolerant

. Allergens

. Ethnic Cuisine

Certifications

. ServSafe Certified- to 2019

. CEC- Certified Executive Chef

. CCE- Certified Chef Educator

PROFESSIONAL EXPERIENCE

Senior CHEF INSTRUCTOR 1997-2014

Colorado Institute of Art, 637 S. Broadway, Denver CO

Developed and taught curriculum for Associate and Bachelor

level classes, including

. Advanced Patisserie and Wedding Cakes

. Artisan Breads

. Baking and Pastry

. Basic Skills

. Cost Control

. European and World Cuisine

. European Tortes

. Facilities and Design

. Garde Manger

. Ice Carving

. Plated Desserts

. Purchasing

. Regional and International Cuisines

. Sanitation

Community Volunteer

. Cherry Creek Arts and Crafts Festivals/yearly

. Breckenridge Food and Wine Festivals

. Aspen Food and Wine Festivals

. Cooking demonstrations at local public schools/as well as

Festival events yearly

. Worked with high school students to train and compete for

Scholarships

. Teacher workshops, lectures (cooking, plating, nutrition,

menu planning, sanitation)

Office Skills

. Experienced with computers: Microsoft Office (Word, Excel

and Power Point), Outlook, E-mail and the Internet

. Menu planning

. Budgeting

. Food orders

EXECUTIVE CHEF 1994-1997

The Ranch Country Club Westminster CO 80234

Member owned club

Instrumental in increasing membership by introducing

innovative food at Vintner dinners and special events

Developed baking and pastry program

Managed all food orders and budget/with Food and Beverage

manager

Hired and trained staff

EXECUTIVE CHEF 1991-1994

Presbyterian Hospital 3500 NE Central Ave., Albuquerque NM

87125

Worked with Director doing budget planning for all

operations

Supervised full-service restaurant, cash operation,

catering capacity 250 covers

Produced food for Administrators and Doctors.

Organized and planned menus

Supervised12 chefs and cooks and 20 kitchen personnel

Developed system for the public and employees to get good

fresh food with strong presentation

Prepared fresh original Southwestern, French, and

Continental cuisines

Maintained sanitation standards and food safety

CHEF 1988-1990

Poudre Valley Hospital 1024 South Lemay Fort

Collins, CO80523

Supervised 12 cooks and kitchen personnel

Trained kitchen staff in sanitation and food handling and

safety standards

Developed fresh cooking and baking

Developed special diets

Worked with Dieticians and Director of Dining Services on

financials of patient diets

Catering, doctors lounge, and public dining area

CHEF 1985-1989

Colorado State University Ft. Collins CO

Large scale upscale catering for special events including

World Cuisines

Planned cost control and menu planning with Executive Chef

EDUCATION

Certified Executive Chef since 1994

Colorado State University: Master of Fine Arts 1985

Colorado State University: Bachelor of Fine Arts 1981

Les Etoiles Creperie Restaurant Paris, France, and

developed classical food, Degree 2002

Valrona Chocolates, Valrona, France, Training in

Chocolates and Confections. Degree

Bocuse de Or, Lyon, France, 2002

PROFESSIONAL ASSOCIATIONS

Culinarians of Colorado

Board of Directors: Chair of Competitions, ACF Denver CO

Committee Chair: Apprentice Competition 1997

Floor Manager: ACF Western Regional at AI

Coach for junior competitions for Art Institute Colorado

Junior Team, 2000 Silver medal-Las Vegas, Nevada

Junior Team, 1999 Silver Medal Coeur De Lane, Idaho

Junior Team, 1998 Silver medal Portland, Oregon

Junior Team, 1997 Silver medal, Sacramento, California

American Culinary Federation

Current Certification C.E.C. Pastry and Confections,

Culinary Educator.

Chapter Vice-President: Rio Grande Valley Chapter,

Albuquerque NM

Western Regional ACF Culinary Competition

Competition Chair Albuquerque NM

Assistant Competition Chair for Western Regional,

Denver CO

Co Chair w/Chef Kleinman, Breckenridge, Executive Chef

Rocky Mountain ACF Chefs Association Competition Chair

PROFESSIONAL AWARDS

ACF Competition Restaurant Show, One-Pot Cookery

Silver Medal

ACF Western Regional at Art Institute of Denver, "Category

"Hot Food Served Cold"

Garde Manger

Colorado Beef Mystery Basket

First Place

Chef of the Year, Rio Grande Chapter ACF, Albuquerque, NM

Rio Grande Valley Chapter ACF Albuquerque Competition, gold

medal

ACF sponsored national Pork Producers Recipe Contest

Silver

Best Chefs of Albuquerque Award

ACF Culinary Competition, Mystery Basket Salon

Albuquerque, Silver Medal

Beef Council Culinary Competition

Silver Medal, New Mexico Restaurant Association

ReferenceS

Donna Kennedy, Chef Instructor

Art Institute of Colorado

675 S Broadway, Denver Colorado 80209-970-***-**** ( Cell)

Chef Karl Bendix, Executive Chef

Colorado State University, Residential Dining Services

Fort Collins, Colorado 80526-4003

970-***-**** Office

acoxnm@r.postjobfree.com

Steve Klienman, Executive Chef

Beaver Run Resorts

675 S Broadway

Breckenridge, Colorado 80424

720-***-**** (Cell)

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