Student Mentor Mathematics Teacher

BIOGRAPHY:

Chef Michael Raia has been working as a chef and prior to

his culinary degree he was a mathematics teacher with a master’s degree in mathematics education teaching students for several years. He then went back to school earning his culinary degree and is back at work with students; but cooking for them now at a private institution. Recently Chef Raia was promoted to the new private high school division as Head Chef.

Along with his Head Chef duties, he will also be the culinary instructor for the new incoming students that choose to pursue the culinary course. Chef Raia will create and implement the lesson plans for his fully equipped culinary teaching classroom.

Chef Michael's passion for cooking was long before he even earned his bachelors degree. In his collage days he was cooking five course meals for his roommates. EXPERIENCE:

PIER 25 WATERFRONT May 2019 - Oct. 2019

Chef Manager/Head Chef at the "Snack Shack"

Created Americana Style Menu

Ran and organized kitchen and employees in tasks to do on a dialy basis Prepared and cooked food items for the public

Recieved an "A" by Department of Health

Mentored employee going in the Culinary Profession MANHATTAN YOUTH December 2018 -Present

Culinary Instructor

Teach Kindergarten to 5th Graders

Lessons vary from Seasonal Cooking, Iron Chef, and Baking Teach a "hands on Approach" in the classroom

Kids learn to work with tablemates, reproduce a daily recipe, and clean their area Kids recieve all recipes with www.mywhatscooking.com page and blog Also prepare occasional food items for special events such as Friday night teen night GRACE CHURCH HIGH SCHOOL/FLIK INTERNATIONAL - NY, NY May 2012 - Sept 2017 Head Chef/Garde-Manger/Culinary Instructor

Prepare and cook meals for 350 students and staff at an Episcopal private church school. Prepare and cook for special banquet functions at church and school. Created menu for hot and cold meals.

Michael A. Raia 917-***-****

4850 37th Street 2V Long Island City ****.*.****@*****.*** Purchase and order items from different food vendors and purveyors. Work with staff and Food service Director.

Teach culinary students in a vocational culinary setting. GRACE CHURCH GRADE SCHOOL/FLIK INTERNATIONAL - NY, NY April 2007 - June 2012 Head Chef/Garde-Manger

Prepared and cooked meals for 500 students and staff at an Episcopal private church school. Prepared and cooked for special banquet functions at church and school. Created menu for hot and cold meals.

Purchased and ordered items from different food vendors and purveyors. Work with staff and Food service Director.

GO PROJECT/JUDE’S FOODS - NY, NY July 2009 - June 2017 Head Chef

Prepared and cooked breakfast and lunch for 350 underprivileged children in the 4 week summer program. CAMP OLMSTED - Cornwell-on-the-Hudson, NY June 2010 - August 2010 Executive Chef/Food Service Director

Cooked for 200 students and staff; breakfast, lunch, snacks and dinner. Created menu for hot and cold meals.

Interviewd, hired and trained new staff members with no experience. Mentored troubled students in the culinary program for 8 weeks. CAMP NOOTEEMING/BOY SCOUT CAMP - Millbrook, NY July 2006 - July 2008 Head Chef/Food Service Director

Operated kithen and staff and managed food service operations. Prepped and cooked for over 250 stude0nts and staff. Created menu for hot and cold meals.

Purchased and ordered foods from U.S Foods.

SAINT THOMAS CHOIR SCHOOL/J.C. FOODS - NY, NY January 2006 - April 2007 Sous Chef/Assistant Manager

Prepped and cooked breakfast, lunch, dinner and snacks for students at the boarding school. Prepped and cooked for special banquet functions at school and church. Assisted with the creation of the menu.

Learned to purchase items from food vendors.

Worked with Head Chef and Food Director.

MELVILLE MARRIOTT- Long Island, NY April 2005 – January 2006 Line Cook

Prepped foods for banquets and for the line.

Worked on pantry, grill, and sauté stations.

Learned management aspects of running the restaurant business. Learned restaurant inventory at the hotel.

Worked with a large volume of clients.

EDUCATION:

Art Institute of New York - New York, NY July 2004 – June 2006 A.O.S. Degree Candidate in Culinary Arts and Restaurant Management. Learned the foundations of the culinary industry and business management. College of Staten Island, Staten Island, NY

Masters Degree in Secondary Education with Emphasis in Mathematics. September 2000 - December 2004 Bachelor of Arts in Elementary Education. September 1996 - May 1999 CERTIFICATES

and LICENCES:

● Certificate in HIV/AIDS Awareness

● N.Y. Food Handler Certificate/Licnece

● N.Y.C. Sanitation Certificate

● Bartender’s License

● CPR - Adult

SKILLS:

● Excellent Knife and Cooking Techniques.

● Menu Creations.

● Peer/student Mentor.

● Excellent Communication Skills.

● Proficient on Macintosh and PC platforms.

ACTIVITIES:

●Volunteer Chef at the Art Institute and at James Beard Foundation.

●Participated and trained at HIV/AIDS workshop.

References and Portfolio available upon request.

Contact this candidate