Quality Control Manager

ANTHONY POLAKOWSKI____________________________

TH

*** ** ** ****** ***** 4 DEERFIELD BEACH FLORIDA 33441 610-***-****

EMPLOYMENT

Senior Chef Chocolatier.

GODIVA Chocolatier, Inc., Reading, Pennsylvania. 2006 2010.

• Develop new concepts and products as part of a Global Research Group – baked goods, ice cream,

beverages, sauces, confectionary products.

• Develop products with co-packers and licensing partners.

• Collaboration with Commercialization industrializing ingredients, production of trials runs on equipment

provide technical guidance for OKA and Bindler lines.

• Procurement of new/innovative ingredients.

• Triangle testing of current and new ingredients for cost saving initiatives.

• Sensory evaluation of current ingredients; parity with company’s “gold” standard.

Project management from conception/bench prototype/industrialized finished pieces.

Industrialization of formulation workbooks to Process Control.

Press events/product demonstrations in the United States and Asia.

Development of Chef prototypes for NA Direct Bakery Goods platform..

• Ability to understand trends; think outside of the box with new concepts and prototypes.

• Open communication style, and completes deliverables in advance or within project time lines.

• Creation of Caramel apple bark 856% over sales forecast.

• Development of Candy Cane bark 1208% over forecast sales.

• Development of US Ice Cream Parlor Truffle Platform.

• Creation of the Japan Sparkling Hearts platform in 09, relaunched for US in 10.

• Direct Bakery Good +66% over projection in first 20 days – 80% sell through since launch.

Founder/Chocolatier.

Renaissance Chocolates, LLC., Elizabeth, Colorado. 2005 20006.

• Conception of product lines, packaging, web design, and marketing.

• All product lines crafted by hand utilizing shell molding and hand finishing/garnish.

• Utilization of organic and EU style couvertures.

• International shipping and receiving.

• Sanitation, USDA & organic labeling requirements.

• Creation of all collateral and marketing copy, design, and logos.

Instructor/Chef.

CULINARY SCHOOL OF THE ROCKIES, Boulder, Colorado. 2002 2005.

• Instruction of culinary/pastry techniques for professional students.

• Kitchen and facilities safety and HACCP requirements.

• Administration of practical and final exams and grading procedures.

Consultant Executive Pastry Chef.

CAFE EAST, Metairie, Louisiana. 2004.

• Opening operations chef.

• Conception of dessert items and menu.

• Training and education of FOH/BOH staffs in HACCP safety, sanitation.

Executive Pastry Chef.

VASIL’S EURO GRILLE, Denver, Colorado. 2001 2002.

• Generation and quality of daily bread and dessert production.

• Production occasional cakes and off premise event menus.

• Administration, execution of HACCP, and sanitation for pastry facility.

• Conception and generation of daily and cyclic menus

ANTHONY POLAKOWSKI PAGE 2

Instructor/Chef.

THE SEASONED CHEF COOKING SCHOOL, Denver, Colorado. 2001 2004.

• Instruction of culinary techniques for the home gourmet.

Executive Pastry Chef.

ROY’S CHERRY CREEK, Denver, Colorado. 1999 – 2001.

• Opening operations Chef.

• Daily purchasing and production.

• Creation of daily specialty desserts.

• Administration of food safety and sanitation procedures.

• Management, administration and training of a staff of 85.

Executive Pastry Chef.

PROFUSION, Montréal, Quebec. 1998 1999 .

• Opening operations Pastry Chef.

• Creation of signature dessert items.

• Generation of dessert and special event menus.

• Administration of inventory, menus, food and safety standards.

• Quality control of daily production.

Pastry Chef.

MADAM B, Chicago, Illinois. 1997.

• Design and presentation of signature items liquor and desserts.

• Creation of signature desserts, daily trio dégustation, and signature martinis.

• Administration, inventory and purchasing, scheduling.

General Manager.

YVETTE'S, Highland Park, Illinois. 1991 1997.

• Marketing and promotion of product.

• Inventory/purchasing, scheduling, sanitation.

• Attained 500K in annual sales. (1996)

• Conception, production, quality control, R&D of 2 chocolate lines.

Food and Beverage Director.

LAKE BARRINGTON SHORES, Barrington, Illinois. 1989 1990.

• Supervision/training of staff of 40 people.

Assistant Manager.

THE HIGHLAND PARK COUNTRY CLUB, Highland Park, Illinois. 1986 1988.

• Administration, supervision/training of staff of 60 people.

• Coordination of outside catered events.

EDUCATION

M.F.A. Department of Studio Arts.

CONCORDIA UNIVERSITY, Montréal, Québec. 1997 1998.

B.F.A. Department of Studio Arts.

SCHOOL OF THE ART INSTITUTE OF CHICAGO, Chicago, Illinois. 1991 1994.

A.O.S. Culinary Arts.

JOHNSON & WALES UNIVERSITY, Providence, Rhode Island. 1983 1985.

ANTHONY POLAKOWSKI PAGE 3

GRANTS / AWARDS

2009 4th Place Men’s Novice East Coast Grand Prix Bodybuilding Competition.

6th Place National Men’s Open NABBA Bodybuilding Competition.

2003 2nd Place Pole Bending, Rocky Mountain Rodeo XXI, Denver, Colorado.

Gymkhana Series, High Point Reserve, Denver, Colorado.

2002 6th Place Bull Riding, International Rodeo Finals, Oklahoma City, Oklahoma.

Bull Riding Champion, Windy City Rodeo, Chicago, Illinois.

Ron Jesser Memorial Award, Rocky Mountain Rodeo XX, Denver, Colorado.

1997 GSAAC Award, Faculty of Fine Arts, Concordia University, Montréal Québec.

1997 Graham Foundation Fellowship, Chicago, Illinois.

AFFILIATIONS/MEMBERSHIPS

2007 –

Slow Food USA

current

Bread Baker’s Guild of America

Research Chefs of America

Colorado Proud Program

2006

Bread Baker’s Guild of America

Slow Food USA

2005

PUBLICATIONS / APPEARANCES

Campbell’s Passion for Food reception, Philadelphia, PA., April 18.

2007

ICON Gold Launch, Spiral Cafe, Tokyo Japan. Jan. 27

GODIVA Valentine’s Day TV Promo, Bamboo, Tokyo, Japan. Jan. 25

5280, Denver’s Mile High Magazine, TRENDS, March issue, p.91.

2006

The Denver Post, For the Love of Chocolate, January 31.

Boulder Daily Camera, Cutting edge, May 18.

2005

National Public Radio, Whadda Ya Know, Michael Feldman, April 30.

FOOD Boulder Daily Camera, Sweet Decadence, February 9.

Boulder Daily Camera, Business, January 31.

The Denver Post, People on the Move, January 31.

The Rocky Mountain News, Gary Massaro column, January29.

FOOD The Denver Post, Unjust Desserts, December 15.

2004

Boulder Daily Camera, Sweet!, July 7.

FOOD The Denver Post, BBQ, June 9.

FOOD The Denver Post, Crank open a can, p. 3, May 26.

FOOD The Denver Post, Motherpower, May 5.

STYLE The Denver Post, Wedding Cakes in review, February 14.

STYLE The Denver Post, The Sweet Embrace of Passion Fruit, February 8.

WB2 Morning Show / Pies, January 29.

American Grass fed Association Website, Free Range Chicken recipes.

The Rocky Mountain News, Spotlight, January 20, p. 1F/3F.

1st Annual Denver Cooks Show, Denver Convention Center, November 8.

2003

The Denver Post, The Dish Kyle Wagner, June 13.

The Denver Post, The Dish Kyle Wagner, May 9.

ANTHONY POLAKOWSKI PAGE 4

2003 The Gabby Gourmet Website, Review, April.

WB2 Morning Show / Valentine’s Day Erotic menu, February 13.

Westword, Cafe Jason Sheehan, November.

2002

The Denver Post, Dining Out Kyle Wagner, October 11.

WB2 Morning Show / Denver Polo Classic, July.

The Gabby Gourmet Website, Recipes, February.

2001 Cooking with Bill St. John, Channel 9 News television, April 21.

The Gabby Gourmet Show, KHOW radio, April 7.

Mangia, Denver’s New University Kim McHugh, Holiday issue.

2000

The Rocky Mountain News, Home Front, November 19, p. 1F/3F.

5280, Denver’s Mile High Magazine, October/November issue, p.91

Pastry Art & Design, October, p. 20 32.

Westword, Cafe Kyle Wagner, May.

The Gabby Gourmet Website, Review, April.

The Rocky Mountain News, Dining Tom Wise, February.

Montréal Gazette, Profusion Extraordinaire!, February.

1999

Le Devoir, Best of Montréal, Québec, January.

Chicago’s Restaurant Guide, Chicago Restaurant & Entertainment Guide, p.94,

1998

3 reproductions.

The Chicago Tribune, Review Phil Vettel, August 1.

1997

Where (Restaurant trade journal) Spring, 2 reproductions.

Journal (Schumacher Fabric Company), Fall Winter, 4 reproductions.

1996

Chicago Home & Garden, v.2, n.3, 4 reproductions.

Chicago Home & Garden, v.2, n.1, 5 reproductions.

1986 Noteworthy, A Collection of Recipes from the Ravinia Festival, The Lakeside Press.

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