Manager High School

Karene Biedermann Chef,Owner Aromaticas's Feast - 17 Years.

**** *** **. *********, ** 94549

***- ***-**** (cell) 925-***-****(Home)

Email:*********@****.*** web: www.aromaticasfeast.com

Professional Experience :

June 1994 to April 2011: Aromatica's Feast Catering Company, Chef, owner

1011 SE Stephens,

Roseburg, OR. 97470

Chef / Owner: I started Aromatica's Feast as a 1 person

organization, I was very proud of our reputation in Douglas County,

Oregon. I was voted #1 for 10 years in a row by the readers of our News

Review Newspaper. I worked with various Winery's, Banks, Non profit

Organization's, Businesses, Brides, and

Bill McNalleys Race Team with NASCAR West. I gave back to the community by

doing lunch for Douglas County RSVP for the last 6 years, 650 people for 6$

per person. I worked with the brokers of Sysco and donated my and my

employees time to Truth, Lies and Videos, for the Douglas Cares, (Non

profit organization), a Appetizer buffet for 600 people and the High School

Students of the area showcasing the Students Videos as Public announcements

against Drugs and Alcohol.

I Managed and trained up to 20 employees during our busy

months including these major positions:

Office Manager, she would answer phone calls, take orders

over the phone, type them up, and then I would check the orders make sure

we had all of the items needed, Time, Date, Venue, Pick up Time, proper

food and amounts for the event. We would also check with what the kitchen

might have on hand for a last minute catering call. The office manager

prepared our event sheets for the next week by the Thursday before, so we

could plan, order and do employee scheduling for the next week. She did

all the ordering for linens as needed and ordered special request from the

rental facility. She was in charge of all invoicing and accounts

receivable. She typed up menus, and worked with me creating idea's for

long time customers who wanted something new.

Kitchen Manager: My kitchen manager would prep and

prepare the food for each event. We would work together taking inventory,

ordering of food and the scheduling of employees for the following week.

Together we managed a baker, food prep manager, event coordinator, and our

other employees brought in for events.

Baker: We baked our own products, from scratch - Cakes

Tarts, Pies, clairs, Cream Puffs, Assorted Bread for Sandwich Buffet's,

baguettes for dinner and lunch, Cookies, Bars, Wedding Cakes, Ganache

Wedding Cake. We also started Gluten Free and Sugar Free Baking, opening a

small Bakery on premise. We experimented and revamped recipes to use

Xylitol and Erythritol sugar alcohols as our sugar substitutes. We were

selling our Gluten free bread, Sour Dough and Flavored to one of the

largest grocery stores in Roseburg, about 60 to 100 loaves a week.

Food Prep Manager: Food Prep Manager was the 1st one to

work, he put away our Sysco orders, and got the kitchen ready for the days

work by organizing what product was needed that day. He worked with the

Event Coordinator in making sure every event was packed for and prepped

properly. He helped do delivery of events and shopping when necessary. He

was in charge of our knife sharpening and helped keep the kitchen in proper

order. He also kept track of the delivery Vans and kept them in running

order.

Event Coordinator: She was in charge of making sure all

events were packed properly with all the products needed, fluff, tableware,

serving utensils, ice, drinks. She also was in charge of taking out

events, picking up, and cleaning. She also help plan how many employees

were needed for each large event.

Accountant: Did all the bill paying, reconciliation,

payroll, interfaced with the banks, he was in charge of all tax documents

and paying of all federal and state employee tax's due. Garnishments and

general accounting, plus all computer updates and upgrades.

My other duties also included: Sales - Booths at Bridal

Shows, Business Fairs

Special events as United Way Evening of Caring at Macy's, writing and

printing brochures to sell our catering company to prospective businesses

and brides. I talked with the businesses and brides to plan their events.

Many times I went to the venue to help plan the set up of the event. I

worked closely with the business, bride or event planner to make sure this

event proceeded as they envisioned. When clients came to the shop for their

appointments we would sit down, look at pictures of past events and food

items, go over menus and cost, do tasting if required, talk over 'Fluff'

(center pieces and color of material), for the table. I would ask about

budget, and food, employees, linens tables, china, bar set up and any

rentals wanted by the client, work with them to plan a meal within their

budget. We would start with a 'Wish list', and then modify the meal if

necessary to what would work for them.

January to May 2007: UCC Culinary Arts Teacher, Banquet Buffet

and Design

1140 Umpqua College Rd. Roseburg, OR 97470. Umpqua

Community College

June 1994 to 2001: Beckley House Bed and Breakfast - Chef,

Owner 338 NE 2nd St.

Oakland, OR

May 1992 to June 1994: Guckenhimer - Kitchen Manager of Cherry

Blossom,

Retirement Home Dinning Room Redwood City,

California

May 1990 to March 1992: Facciola Meat Company - Meat Sales, customer

relations,

Corporate Accounts Palo Alto California

Oct.1989 to May 1990: Serv Safe - Cafeteria Manager,

Student Union Hall, Hayward State, California

May1988 to Oct. 1989: Guckenhimer - Cafeteria Manager, UNICOM,

San Jose California, Redwood City California

May 1972 to May 1988: Aromatica's Coffee Shop, - Chef, Owner, manager,

1520 North

Main St. Walnut, California, Sold -Coffee, Pastry,

Brunch, Coffee pots, and other items that go in a

coffee, tea, herb, and candy shop

Education:

April 2005 Culinary Institute of America, Greystone

Campus

Mediterranean Cooking, Pro Chef, series

(Continuing Education)

May 2002 Culinary Institute of America, Greystone

Campus,

Food and Wine Pairing, Pro

Chef, series (CE)

May 2001 Culinary Institute of America, Greystone

Campus,

Asian Class - Thai Land,

Vietnam, Turkey, Pro Chef,series (CE)

Sept.1984 to April 1985: California Culinary Academy,

Fremont St. San

Francisco, CA Graduate of Chef's program

January 1972 Laney Junior College, Oakland, CA - Baking

June 1971 Graduated from Acalanes High School

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