Food Service Safety

GWEN KVAVLI GULLIKSEN *************@*****.*** 910-***-****

SKILLS

Culinary, Baking, Nutrition, Catering, Wine, Fine Dining, High Volume Food Service, Teaching, HACCP, Grant Writing, Food Writing, Recipe Writing, BOH, FOH, Food Photography, Domestic and International Travel, Organics, Television, Strategic Planning, Team Building, Financial Management, Costing, Sourcing, Microsoft Office, Retail, Delegation, Supervision, Problem Solving, Conflict Resolution, Menu Development, Food Safety and Sanitation, Inventory Management, Vendor Management, Quality Control, Customer Service, Communication, Time Management, Multi-Tasking, Operational Efficiency, Leadership, Innovation Strategy, Research and Development, New Product Development, Unique Selling Propositions, Marketing, Public Relations, Food Writing, Adaptability, Process Optimization, Innovative thinking, Public Speaking, Solution-Based Selling, Customer Engagement and Support, Budget & Resource Management, Project Road Mapping, Strategic Thinking, Negotiation, Mentorship, B2B Marketing Strategy, Relationship Development

CULINARY EDUCATOR EXPERIENCE 14 years

CULINARY EDUCATOR G.L.O.W, NC 2021-current

-Developed, launched and all teach high school state culinary curriculum for Girls Leadership Academy of Wilmington

-Dynamic national leadership school for inner city girls founded by Food Network president, Judy Girard and Emeril Lagasse Foundation partner

-Multiple garden grant recipient and faculty garden club sponsor and mentor

-SkillsUSA member, advisor and coach

-Excellent Annual reviews

-Student Community Enrichment incl: Meals on Wheels, Eden Village, Willowdale Farm

-Culinary Department Press: The Rachel Ray Show, WECT News, Wilmington Star News, Student Leadership Network, Port City Daily CULINARY DIRECTOR CAPE FEAR COMMUNITY COLLEGE, NC 2016-2021

-Taught multiple classes including: Skills, Baking, Classical, Garde Manger, Menu Design, Culinary Nutrition, Food Service & Work Based Learning

- Kitchen and Dining Room Rebuild Kitchen Management

-Piloted the SEATECH high school CFCC culinary certificate program including ServeSafe Food Safety – 100 % pass rate / SkillsUSA

-Managed all Covid Culinary programing and food safety

-Developed and taught all CFCC ConEd Culinary Academy classes -

-Chaine de Rotisseurs culinary coach and scholarship manager (2K)

-Founder Madeline Kamman Book Scholarship – ongoing -

-Founder CFCC Jam Scholarship, NC Dept of Ag certified

-FCCLA National Judge 2018, Wellness and Nutrition

-Food Stylist and culinary student extras coordinator for film, Words on Bathroom Walls

-Culinary Department Press: WECT First at Four, Star News, WILMA, Devour, WWAYTV3, WilmingtonBiz, Port City Daily, Spectrum News, Ecore

-Excellent Five-Year review

DIRECTOR OF THE CENTER FOR PROFESSIONAL EXCELLENCE Cape Fear Community College 2018-2019

-CFCC Presidential Appointed

-Planned, Facilitated and Led the CFCC Great Teacher’s Program for 60 faculty members

- Coordinated off site summer professional development retreat for CFCC faculty & staff CULINARY EDUCATOR THE ART INSTITUTE, Santa Monica CA 2010-2012

-Taught multiple night classes including: Classical European, American Regional, World, Latin, Concepts, Culinary Fundamentals & Sanitation CULINARY EDUCATOR and CHEF THE SEASONED GOURMET, WILM, NC 2014-current

-Teach a wide variety cooking classes for the Seasoned Gourmet Cooking School including wine & food paring dinners per month

-Press: WECT, Instagram

NUTRTIONAL CHEF EDUCATOR INSTITUTE FOR QUALITY HEALTH, UVA 1990-1992 Created and taught Dean Ornish Diet recipes along with a dietician, physical therapist and psychologist to help participants lose 100+ pounds CULINARY GRANT WRITING EXPERIENCE 9 years

Whole Foods Garden Education 2.5K-Three Sister’s Garden, Cape Fear Garden Club 1K-Botanical Tea Garden, Glow Foundation 1K – Cookbook, Glow Foundation 1K– Fence Garden, Novant Health: 15K- WDF Free Farmer’s Market, Novant Health15K, WDF Outdoor Kitchen, Landfall 6.5K Herb Farm, CFCC Foundation 1K – Low Acid Canning EXECUTIVE CHEF EXPERIENCE 10 years

EXECUTIVE CHEF THE GETTY CENTER, CA 1997- 2000

-Responsible for all food service management for high volume multi-unit operation with a staff 101 including; daily menu creation, P&L management, food sales (16M) & procurement, scheduling, food safety, all food & wine development, culinary training and food safety

-Created an in house “culinary school” for internal job advancement complete with onsite ESL program for food service workers

-Introduced an intensive Farmer’s Market/Local Produce Program to Bon Appetite Management Co

-Coined Bon Appetite Management Company’s national marketing term “on site custom restaurants” for their national marketing campaign

-International Chef Consultant to Chateau T. Shida winery in Japan

-3-time celebrity chef with Crystal Cruise Lines

- Press: LA Times, Gourmet, Cond De Naste Traveler, Bon Appetit, Food Arts, Good House Keeping Japan, Fine Cooking, USA Today, LA Times, W, San Fan Cisco Chronicle, San Jose Mercury News, Nation’s Restaurant News, Food Service Digest, CBS Radio, KTMS A Matter of Taste EXECUTIVE CHEF ROBERT MONDAVI WINE & FOOD CENTER, CA 1995-1997

-Responsible for all food and wine menu development, P&L management, food procurement, scheduling, food safety, recipe writing

-Assisted Napa Valley Guest Chefs Program including Lidia Bastianich and Paul Bertolli

-Taste of the Nation Orange County Host Chef

-Press: Los Angeles Times, Orange County Register

EXECUTIVE CHEF FOSTER’S RESTAURANT, MD 1994-1995

-Responsible for all food and wine menu development, P&L management, food procurement, scheduling, food safety, culinary training, menu

-The Wine Spectator Award of Excellence

-Three stars in the Baltimore Sun

-Press: Baltimore Sun, Restaurant Hospitality, WBAL Baltimore News, KSN Wichita News EXECUTIVE CHEF THE IVY INN RESTAURANT, VA 1990-1992

-All menu development, P&L management, off-site dinner catering for an upscale senior living facility

-Designed, planted & managed our 50x70’ bio-dynamic garden program

-Press: Charlottesville News and Observer, Charlottesville Times PRIVATE CHEF and EVENT COORDINATOR THE MARKET STREET WINE SHOP, VA 1989-1993

-Exclusive pop up fine dining off/onsite wine and food dinners for fine dining clientele

-American Wine Society Guest Chef for Bartholomew Broadbent Wine Dinner, Richmond

-Press: New York Times, Washington Post, Charlottesville News and Observer, Charlottesville Times EXECUTIVE SOUS CHEF JEAN LOUIS PALLADIN, D.C. 1993-1994

-2 Michelin Stars

- Responsible for all food preparation, new menu recipe writing, food procurement, pricing for all food venues at the Watergate Hotel including; Jean Louis, Palladin, banquets & room service. Assisted Jean Louis at his James Beard House Chef of the Year dinner EXECUTIVE SOUS CHEF PRINCE MICHEL WINERY, VA 1992-1993

-Assisted executive chef in all cooking and daily management of small fine dining winery restaurant- in French EXECUTIVE SALES, MARKETING AND PRODUCT DEVELOPMENT EXPERIENCE 13 years VICE PRESIDENT of SALES & MARKETING PRO*ACT SPECIALTIES CA 2000-2005

-Responsible for daily specialty produce sales management for 50 national produce companies nationwide, P&L management(36M), annual budget writing, all marketing, web site development & management, product development, innovation, culinary education, national specialty and farmer’s market program, HACCP implementation including 6 superior food safety audits

-Press: LA Times, ABC News LA,

DIRECTOR SALES/MARKETING/PRODUCT DEVELOPMENT HARVEST SENSATIONS, CA 2009-2012

-New Product Development, Unique Selling Propositions, R&D, Launched, marketed & managed the sales of the first national retail organic bagged kale salad & diced root vegetables to; WFM, Safeway, Kroger and many other retail stores (1M) -Managed all national food service accounts (52M) created & distributed all marketing materials including weekly newsletter, farmer bios, specialty produce blog & encyclopedia as well as PR, customer relations, national instructional visits & demos in conjunction with an extensive national farmer’s market program DIRECTOR SALES/MARKETING/PRODUCT DEVELOPMENT GREAT ATLANTIC TRADING, NC 2014-2015

-New Product Development and Unique Selling Propositions for caviar including: four Caviar Cream Cheese products for Whole Foods Market while and a caviar facial product with edible gold for Oro Gold -All Marketing including: POS, price lists, recipes, blog, Facebook, Twitter & Pinterest OWNER ARTAINABLE CUISINE CA 2005-2009

-Sole proprietor I was in charge of all daily operations for procurement & sales ($1M) of sustainable farmer’s market produce nationally -small farm consulting incl: marketing, food safety & HAACP implementation (warehouse, packing shed and field level) and CA Leafy Greens implementation

-Whole Foods Market Sustainable Small Family Farm Liaison; Kenter Canyon Farms, Weiser Family Farms, Fitz Kelly Farms CULNIARY CONSULTING 13 years

FOUNDER CUSTOM CULINARY CONSULTING 2012-present

Clients include: Bladen Community College, Willowdale Farm, Good Bowls UNC, L&N Film, Feast Down East, Carol Sue Farms, Wrightsville Beach Brewery, Ship Shape Concierge, Carolina Blueberry Association, Kenter Canyon Farms, Heath & LeJeune Organics, J. Helman Foods, Weiser Family Farms, Mikuni and SDG Foods EDUCATION

Culinary Educator Certificate - American Culinary Federation ex December 2025 Culinary Administrator Certification - American Culinary Federation ex Spring 2026 Master Chef - American Culinary Federation ex Summer2026 Post Secondary UNCW – MBA classes 2024

ServSafe – National Restaurant Association thru 2026 Culinary Diploma - Madeline Kamman’s School for American Chefs Beringer Winery 1993 M.A. - University of Virginia Art History 1989

B.A.- Indiana University Creative Writing & Art History 1986 Culinary Apprentice Certification - American Culinary Federation 1991 NATIONAL CULINARY AWARDS

JULIA CHILD FRENCH RESEARCH GRANT - Les Dames d’Escoffier 2000

$1000 to study specialty produce in France – I spent four weeks visiting farmers markets & food service venues, cooking, eating & documenting JEAN LOUIS PALLADIN PRIVATE SOJOURN – International Association of Culinary Professionals 1993 Worked for two weeks in all stations of Jean Louis – my sojourn ended with a full time employment offer as Executive Sous chef MADELINE KAMMAN’S SCHOOL FOR AMERICAN CHEFS 1993

Of 1000 professional chef applicants,16 were chosen to study with Madeline in teams of four for two weeks. We cooked and learned together ten hours a day along with taking special winery field trips culminating with a final banquet at Beringer Winery’s Hudson House LIKE WATER FOR CHOCOLATE - Chocolatier Magazine 1st Prize Recipe Contest 1993 I was selected as the winner of this contest with a recipe for Grilled Quail Mole stuffed with Apricots and was hosted by culinarian Lula Bertran in Mexico for two weeks of Mexican culinary training – one week at her famed culinary school in San Miguel di Allende the other in Mexico City BOARD MEMBERSHIPS

UVA COASTAL ALUMNI Board Member LES DAMES ESCOFFIER –Los Angeles Past President WCR Past Board Member WECT Advisory Board SKILLS USA NC Advisory Board; WILLOW DALE FARM Advisory Board; SEATECH Advisory Board CAPE FEAR FOOD COUNCIL-WILMINGTON Advisory Board; THE 24TH STREET SCHOOL GARDEN-LACA Advisory Board LE CHAINE DE ROTISSEURE member; ACF member; SLOW FOODS member; JAMES BEARD FOUNDATION member PUBLISHED FOOD WRITING

EDIBLE LA MAGAZINE Cooking with Greens 2006

RESTAURANT FORUM MAGAZINE Feature Columnist 2003-2005 LA TIMES Japanese Kaiseki 2000

FOOD SERVICE DIRECTOR Pear Appeal 2000

WINE & SPIRITS MAGAZINE The Best DC Wineshops 2000 BRIDES MAGAZINE Wedding Reception Planning 1999

ALBEMARLE MAGAZINE Monthly Restaurant Reviewer 1992-94 VIRGINIA MAGAZINE VA vs NC BBQ 1992

BOOK FEATURES

IN A MOTHER’S KITCHEN (2005), CHEZ MOI (2005), A WOMAN’S PLACE IS IN THE KITCHEN (1998) NATIONAL & INTERNATIONAL CONFERENCE PRESENTATOR

2025 SEED SAVERS EXCHANGE NATIONAL CONFERENCE Botanical Tea Garden – SSE.org 2025 NC CTE ANNUAL CONFERENCE Blooms Taxonomy in the Culinary Classroom 2018 FCCLA NATIONAL CONFERENCE National Judge - Atlanta GA 2017 CHINESE HOTEL & RESTAURANT ASSOCIATION Special International Guest Presenter - China 2017 LES DAMES d’Escoffier NATIONAL CONFERENCE Guest Speaker, Safety & Sanitation in the Workplace, Washington DC 2007 WCR ANNUAL CONFERENCE- Santa Monica CA, Menu Design 1995 CHAIR, AIWF/SFAC BENEFIT CHAIR Madeleine Kamman Fundraiser Dinner - Baltimore MD

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