Executive Chef Lead Cook
Resume:
FRANK B. ESSER
Winston-Salem, North Carolina 27106
*****.*****@*****.***
Cuisinier
I once saw that on a chef's jacket and thought that best describes what I am. I have held all the positions in the kitchen brigade and no longer have aspirations of becoming Iron Chef. I have the desire to continue to prepare healthful, delicious food in a professional manner for many guests on a daily basis. Whichever position I may be hired for in the next kitchen know that I will arrive with and utilize all of my experience from a career in kitchens of hotels, restaurants, and institutions in several cities on the East and West Side of USA and two cities in Europe. Home has also been a great place for me to hone my skills. I am most at home at the stove in the kitchen... any kitchen! Education
The Culinary Institute of America (Hyde Park, New York) Associate Occupational Studies 1987
culinary art
Montgomery County Community College (Pennsylvania) attended 1979 - 1982
business administration
Stanford University continuing studies (Palo Alto, California) just for fun 2006-2019
spanish, history of food, philosophy-aristotle, acrylic painting, jazz appreciation, rock history-summer of love, improv, scottish enlightenment, great cities in history, more... Kailua High (Kailua, Hawai'i)
high school diploma 1979
academics
Experience
California State University Sacramento (California) Aramark cook: october 2023 to present
University Enterprises Inc. cook: september 2019 to may 2022
• prepared breakfast, lunch, and dinner following established systems and standards with pride and professionalism
Stanford University (Palo Alto, California)
lead cook: november 2006 to june 2019
• received regular training on haccp, allergen awareness, safety procedures, and university policy
• prepared meals for up to 700 guests following set menu and improvising when product availability was an issue
• created dishes with produce grown on "The Farm"
• assisted visiting chefs with menu and production for special events for up to 1000 guests
• worked catering at knight graduate school of business for the summer executive program: breakfast, lunch, dinner (menus changed daily) and special events
• led kitchen crew through summer camps for geniuses and athletics.
• fed high volume of youths in short period of time Google (Mountain View, California)
Bon Appétit dinner chef: may 2004 to september 2006
• created menus, order guides, and prep lists for dinner for 300
• raised skill level and confidence of cooks assigned to assist me in the execution of a successful dinner service
• cooked and served guests in a food court setting
• exhibited techniques and methods of cooking with woodstone oven, plancha, flame grill, stove, fryer, oven, and wok
Base
Le Bec Fin (Philadelphia, Pennsylvania)
CIA extern: january 1986 to may 1986
• assisted with prep and "family meal"
• plated amuse buche and apps in "trois étoiles" atmosphere
• learned through fear and intimidation that I knew nothing Four Seasons Hotel (Beverly Hills, California)
Gardens grill cook, pastry cook: 1987 - 1988
• opened this four star hotel first job out of cooking school
• made all components of each dish in my station
• gained experience from chef Lydia Shire in butchery, sauces, grilling, frying, and plate presentation of dishes from a creative and eclectic menu Century Plaza Hotel (Los Angeles, California)
La Chaumière sauçier: 1989 - 1990
• butchered veal, lamb, venison, duck, chicken, and pork
• roasted bones and made sauce classique
• ran sauté station during dinner service
• managed freezer and refer rotating stocks and sauces fifo Swissôtel (Zürich, Switzerland)
Panorama commis, entremètier: june 1990 to february 1991
• cooked in fine dining rooftop restaurant
• worked out of herring's culinary dictionary
• learned to communicate without language skills
Georges Blanc (Vonnas, France)
stagiaire: february 1991 to august 1991
• assisted chefs de partie in 3 week increments at rôtisseur, poisson, entremètier, légumier, pâtissier, boulanger stations
Avocation
p'a!n't acrylic on canvas
abstract
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