Nicolay Yerofeyev

** ****** ***** *****, ******, NJ 07871

973-***-**** cell; ad0028@r.postjobfree.com

Experience

Sysco, Jersey City, NJ 9/2021-9/2022

Sales Consultant

International Culinary Center, New York, NY 3/2006-10/2020

(founded as French Culinary Institute)

Lead Chef Instructor & ServSafe Certified; teaches career/non-career courses, ServSafe, food costing, recreational, sous vide, wine classes & monthly workshops (butchering/knife skills/culinary math); PM/Weekend Coordinator – oversees operations, staff supervision; managing all classes & former restaurant.

Bouchon Bistro & Wine Bar, New York, NY 10/1999-5/2004 Executive Chef/Owner

Monkey Bar, New York, NY 8/1997-3/1999

Saucier, Sous Chef

La Cote Basque, New York, NY 2/1996-6/1997

Poissonnier

Restaurant Daniel, New York, NY 10/1994-6/1995

C.I.A. Externship-Garde-manager, hot appetizer

Bouley, New York, NY 8/1993-4/1994

Stageire

Second Avenue Meat Market, New York, NY 1/1992-8/1993 Butcher. De-boned and prepared all types of meat, game and poultry. Also cooked in two neighborhood restaurants during this time. Taurus Meat Company, Johannesburg, South Africa 4/1990-8/1991 Supervisor-de-boning area. Hot & Cold preparation of Meats, Poultry & Game.

Tourist Hotel, Kiev, Ukraine 8/1988-1/1990

Poissonnier, Saucier

Military Service, Air Force, Kharkov, Ukraine 5/1986-6/1988 Dining Room Cook for high-ranking officers

Education

Culinary Institute of America, Hyde Park, NY

Associate Degree in Culinary Arts, 1995