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
Mark Muszynski, Chef Instructor of Joliet Junior College
ac7zef@r.postjobfree.com
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-***-****