Chad Simmons

**** **** *** ******

Griffith, IN *6319

ac7zef@r.postjobfree.com

219-***-**** - Home

A10 Hyde Park: Chicago, IL

Supervisor: John Vermiglio

Supervisor Phone: 773-***-**** or reach Folkart Management 312-***-****

Pasta Cook and Head Line cook: October 2013 - March 2014

A quaint hole in the wall tavern owned by Matthias Merges, Chef de Cuisine of Charlie Trotters for 20 years. He now owns Folk Art Management, a company I hold highly. Proficient in cocktail programs and grand food prepared elegantly and beautifully, his company now owns a large brewing establishment and two other restaurants, this one included. Here I worked with another Alumni of Charlie Trotters, John Vermiglio, who now works in Detroit at a place that I think is called Ghost Ship Detroit.

Reason for Leaving: Laid Off early season help

La Fournette: Chicago, IL

Supervisor: Pierre Zimmermann

Supervisor Phone: 312-***-****

Baker: May 2013 - October 2013

Third-shift Mixing, Panning, Shaping, Baking and Packing Deliveries at a central location for Pierre Zimmermann's new bakery in Chicago, La Fournette.

Reason for Leaving: Terminated my employment within the company

Charlie Trotter's : Chicago, IL (now The Trotter Project)

Supervisor: Michael Rotondo

Baker: September 2011 - August 2012

Unlock and power on the restaurant from lock and key early in the morning. Preparing bread was my primary task. The Clients ate a unique bread with each main course on the menu. Usually a meal would start with a small Amuse, a light course and three main courses depending on if the Client was eating from the vegetarian menu. Desserts paired included a cleanser with two desserts to follow up.

Roundsman: September 2011 - August 2012

Every Chef on staff were responsible for the operations of the entire restaurant. This included spending moments working within the team on any task needed. I would occasional float to preparing dessert courses and plating some main courses at the beginning of service.

Reason for Leaving: Restaurant closed after 25 years of service.

Yummee’s Bakery: Fort Wayne, IN (now under new ownership)

Supervisor: Terry Mee

Overnight Baker: March 2011 - September 2011

Primarily a boutique bakery specializing in cupcakes and decorated tiered cakes for events and weddings, I caught the attention of the new building operator, a graduate of the French Pastry School.Learning new preparations and stocking his pastry case with something I was more accustomed to, Artisan Breads, he felt I was a welcome addition to his small family.

The Mill: Fort Wayne, IN (Now Cheer Baskets & Anastasia’s Cafe)

Supervisor: Daniel Downend

Bread Baking, Barista, Line Cook: March 2010 - March 2011

Fresh out of College and living at a high school friends loft. I was studying at the time by putting time in at a restaurant nearby, and I notice every time I drove past this building a help wanted sign was in the window. A routine bakery and cafe operation they were known for having an operational oven in view, similar to the Tartine Manufactory in San Francisco. Also, in years past the owners at the time operated a flour mill that was at the center. It is now owned by the Popps, of the large Aunt Millies Bakeries plant based in Fort Wayne. The operation was rebuilt in late 2010 as a gluten-free and a smaller cafe similar to the Mill under the same name, The Mill.

Seven Bridges Golf Club: Woodridge, IL

Supervisor: Jason Agate

Contact: ac7zef@r.postjobfree.com or 630-***-****

Banquet Chef and Line Cook: May 2008 - December 2009

I think at the time we held a job board at the school and an instructor cued me in on trying for what was needed here, a golf club just north of the school. The experience here opened some doors to work with a separate team for part of the PGA tour in 2009.

Education

Wawasee High School - 2003-2006

Calumet High School - Graduation ‘07

- Prostart Courses, a program designed as a headstart for students

Joliet Junior College - Graduation 2010

-Major Culinary Arts, Associates Degree

-Student Aide, 2009

-Knowledgebowl team, Silver medal regional award, 2009

Continuing Education

Research and Development

The United States Department of Agriculture Small Seed Grant has generously funded interesting and often forgotten diversities of grains for self research.

Organizations

American Culinary Federation

Student, 2008-2010

Bread Bakers Guild of America

Baker and Blogger, 2011-2013

References

Matthias Merges, Chef / Owner of Folkart Management

ac7zef@r.postjobfree.com

312-***-****

Mark Muszynski, Chef Instructor of Joliet Junior College

ac7zef@r.postjobfree.com

815-***-****

Michael McGreal, Culinary Arts Department Chair

Joliet Junior College City Center Campus 235 N. Chicago Street

Joliet, IL 60432

ac7zef@r.postjobfree.com

Office 815-***-****

Fax 815-***-****

Contact this candidate