cook/prep cook

EMERSON VERDUGO

Personal Summary

Areas of Expertise

Career History

Training and Academic

References

**** ***** ** ***, ******** CA 90501

cell: 310-***-****

email: ******@*****.***

I fell in love with cooking at the age of twelve when I started cooking for myself and my sister just to survive while my parents were away at work. I tried to concoct new recipes in my head and try them out using whatever was available in the kitchen. I would watch the cooking shows on TV and execute them in the kitchen. I cooked my first Thanksgiving at thirteen, making rosemary and lemon turkey, garlic mashed-potatoes, and stuffing, and have cooked for the family ever since. Three years ago I quit my day job to pursue my passion for cooking professionally, receiving culinary training and am now ready to work my way up full-time in a place that I can grow and learn from a talented mentor.

• Menu-planning • Food Safety • Nutrition

• Kitchen Management • Meal Preparation • Recipe Creation

• Kitchen Inventory • Food Storage • Bistro Planning

• Catering • Team Management • Grilling

• Prep, Pizza-Maker 2013 - 2014

Bonello’s New York Pizza (Lomita)

- I participated in an apprenticeship program with Tony Bonello, owner / manager. I prepped ingredients, made garlic knot-balls, checked inventory, performed FIFO, and was privileged to learn the trade-secrets of pizza-making, etc.

• Prep, Line-cook 2011 - 2013

Thai Dishes (Fountain Valley)

- My first food-service position, I learned a lot about using and prepping Thai ingredients, made sauces from scratch, verified ingredient deliveries, and manned the kitchen line, lots of grilling proteins.

• Graduate of the Harbor College Culinary Arts Program 2015 I earned certificates of recognition from the director of the program for:

- “Going Above and Beyond Your Responsibility”

- “Dedication and Teamwork”

- “Volunteer for Bistro Nights”

• Tony Bonello: 310-***-****

• Other references available on request.

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