High School Executive Chef

Lawrence D. Duncan

510-***-**** E-MAIL: ***********@*****.***

Education:

California Culinary Academy - graduated 5/88

College of the Redwoods - Restaurant Management 1982 Eureka High School - 1981 (Restaurant Operations R.O.P. program 2years) Achievements / Certificates of Merit:

Managers Food Handler’s Certification 2022 Serve Safe Certificate 2022 Culinary Art Show, First Place 1981 Culinary Art Show, Best of Show 1981 CCA, Professional Chef’s Training 1988 Employee of the Year 1993 Butchery Training 1996 Culinary, MVP 1997

Education and Goals

I graduated from the California Culinary Academy in May, 1988 and have continued to refine my skills and ideas through membership in the Chef’s Association of the Pacific Coast, the American Culinary Federation and various continuing education seminars and classes. I have pursued a career as a chef from high school in the HROP Restaurant Operations courses, through my military career cooking and correspondence courses, Hotel and Restaurant Management course at the College of the Redwoods and into the California Culinary Academy with the same goal in mind. It is my desire to continue to hone my skills achieving ever-higher standards for myself while at the same time, fostering the love of culinary arts through mentoring and effective leadership.

Through my formal education and practical experience I have become proficient at employee supervision, shift scheduling, ordering and receiving stock and maintaining food and labor costs below budget. At the same time, I have been given the opportunity to be creative with menu planning and employee development programs. It remains my goal to continue growing my skills and teaching others. I am interested in continuing education to enable me to remain enthusiastic, keep refreshing my ideas and exposing others and subsequently myself to new or different schools of thought on both new and classical cuisines and methods. Work History

Bon Appetit at WORKDAY Chef d’ Cuisine 07/19 –

Blue Crew

(Centerplate, Flagship, Spectra Foods,

Bon Appetit)

Culinary Specialist 11/16 – 07/19

Green Valley Country Club Chef d’ Cuisine

03/16 – 11/16

San Mateo Event Center & Convention

Creative Touch Catering

Executive Chef 01/14 – 01/16

CableCom Commercial Rebuild 4/12 – 01/14

Ovations – Mountain Winery Saratoga

San Mateo Event Center, Monterey

Convention Center

Chef d’ Cuisine

Executive Chef /

04/10 – 04/12

12/07 – 04/10

Guckenheimer – (Genentech, Oracle,

FormFactor, OpenWave)

Executive Chef 08-05 – 11-07

Classical Catering Newark, CA 94560 Chef / Owner 01-05 to 03/12 San Jose Medical Center, San Jose, CA 95112 Exec. Chef, Asst. Dir. Nutritional Services

6-01 to 12-04

Cathedral Hill Hotel, San Francisco, CA

94109

Executive Chef 3-98 to 6-01

Palace Hotel (Sheraton), 2 New Montgomery,

San Francisco, CA 94105

First Cook Garde Manger, Head Pantry,

Sous Chef, Garde Manger,Banquets,

Brunch Chef

Interests and hobbies: Playing golf, sports activities, coaching baseball, family time. I was a Coach baseball 12yrs, 2yrs- High school J.V. football 6 yrs Pop-Warner basketball 5yrs CYO/Jr High References:

Paul F. Curley, Executive Chef

Ovations – 650-***-****

Kenneth E. Smith, Director, Nutritional Services

Regional Medical Center – 408-***-****

Bruce Patton, Executive Chef

Past president of Chefs Association of the Pacific Coast – 415-***-**** Dave Harris, Principal / Owner

Harris Home Services – 650-***-****

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