Chef - Cuisine, Boulangerie and Plant-Based Culinary Arts

CARLOS MIGUEL VALLESTEROS

Date of Birth: ** May *998

Address: **** ******* **** ***** *******, VA 24018-7469 USA Mobile Phone: 540-***-**** USA; +33-663-***-*** FRANCE Home Phone: 540-***-****

Email: ******@*****.***

Education

Le Cordon Bleu, Paris – Diplome de Cuisine, April 2024-March 2025 Le Cordon Bleu, Paris - Boulangerie, Plant-Based Culinary Arts

(ongoing training and education from April

2025 thru September 2025)

Virginia Western Community College, Associate of Applied Science Degree Major in Culinary Arts, (2017-2020)

Hidden Valley High School (2013-2017)

Hidden Valley Middle School (2010-2013)

Work Experience

Frankie Rowland’s Steakhouse – Intern then part-time Lead Garde Manger

(worked in grilling and sauté, depending on need)

(November 4, 2018 – June 20, 2022)

Brandon Oaks Retirement Community – full-time, Grill chef

(March 12, 2021 – June 8, 2022)

Roanoke Country Club – full-time, Lead Garde Manger

(worked in grilling and sauté, depending on need)

(June 14, 2022 – March 12, 2024)

Membership/Certificate

Member, American Culinary Federation

Certified, ServeSafe Food Protection Manager (May 2, 2019 – present) Certified Sous Chef, American Culinary Federation (April 22, 2022-April 22, 2027)

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