Culinary Arts, Project Management, Consulting, Training and Education
Resume:
_Gene L. Lampione
Washington, D.C.
****.*.********@*****.***
EDUCATION
The Culinary Institute of America Hyde Park, NY 08/2005-05/2008
Associate of Occupational Studies: Culinary Arts, March 2007
Bachelor of Professional Studies: Culinary Arts Management, July 2008
EXPERIENCE IN CULINARY ARTS EDUCATION
Istituto Lorenzo de Medici Florence, Italy 01/2015-Present
Professor of Culinary Arts & Wine Education
Assisted with the 2015 overhaul of the Nutrition and Culinary Arts Department, with emphasis on core course enhancement and implementation of new techniques, equipment, and traditional ingredients
Introduced new academic strategies, methods, and policies to existing department staff to accommodate diverse requirements for accredited University programs
Collaborated with Academic Committee on recipe development, language translations, and problem-solving strategies for greater cultural and academic cooperation between departments and feeder programs
Stratford University Mid-Atlantic Region 02/2014-01/2015
Adjunct Professor, Department of Culinary Arts & Hospitality Management
Responsible for Wine, Culinary Arts and Front of House instruction, student evaluation, course organization, and original syllabus creation
Created Front of House program of study that underscores the importance of interdepartmental cooperation to achieve overall goals for guest experience
Authored, managed, and executed inaugural Wine Education Program for Mid-Atlantic campuses
EXPERIENCE IN HOSPITALITY AND OPERATIONS
Freelance Restaurant Consulting 01/13-Present
Restaurant & New Concepts Consultant
Work with multinational clients in both the Mid-Atlantic region and abroad to develop menus, implement best practices to maximize profitability and efficiency, source equipment and ingredients, and develop new concepts
Beaux Catering Co. Frederick, MD 02/2011-01/13
Executive Chef & General Manager
Managed all start-up activities for Beaux Catering Co., including DOH and HACCP requirements, product and equipment procurement, and acquisition of all necessary State and County licensing
Developed sustained client base through direct marketing initiatives, on-going brand development and expansion, and community outreach
Organized, developed and executed all catering events and menus, including private events, festivals and fairs, cooking exhibitions, and conventions
Ping Pong Dim Sum Washington, DC 10/2009-02/11
Executive Sous Chef
Managed staff of 25 cooks, food production, and inventory at the Central Production Kitchen for U.S. market
Developed new menus for the U.S. market, focusing on cultural and fusion flavors while preserving the high standards consistent with corporate vision
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