Cover Letter: Ryan Fowler

To Whom It May Concern,

My career began as a graduate of The California School of Culinary Arts,

Pasadena, Le Cordon Bleu. As a student I won Iron Chef competitions and was

given the opportunity to compete in a instructor only event, where I tied

for first place with a teacher and chef with the secret ingredient being

corn.

After graduation I moved to Salt Lake City as a paid intern of a respected

neighborhood bakery and breakfast restaurant. I impacted the menu and was

given the task of creating daily specials within a month of arriving. I

learned vital rudimentary skills and the foundation of what would become my

career in the industry.

I moved to Las Vegas for more opportunity, where I was thoroughly trained

in front of the house operations. The high volume nature of the city taught

me the composure needed to execute a successful restaurant service,

breakfast, lunch, and dinner.

I was given the chance to work at an affluent Beverly Hills restaurant and

hotel where I was hired on a temporary basis. That soon became permanent

when the establishment purchased my contract and hired me on full time to

work all stations and oversee a flawless nightly service, for both a five

star full service restaurant and a five diamond hotel.

From there I took the opportunity to work with Wolfgang Puck Catering at

the NFL network, serving some of the most respected and finicky characters

in NFL history, such as Warren Sapp, Deion Sanders, Marshall Faulk, Michael

Irvin, Brian Baldinger, Joe Theisman, Sterling Sharpe, Jamie Dukes and

countless others on a daily basis. I was given the sole responsibility of

ordering seafood, meats, dairy, produce, baked and dry goods. The

expectations were astronomical and I met them morning noon and night, 365

days a year.

In 2010, I developed a delicious, organic, gourmet white macaroni & cheese

recipe. I have been selling my product around Los Angeles at various local

Farmers' Markets to this day.

Working hard to advance my career is important to me. I love the art of

cooking. I love all things food.

Currently, I am looking to move forward in my career. I am interested in

moving into a chef/supervisor/managerial position. I believe my experience

is leading me in that direction and I'm determined to be a success in all

my endeavors.

Thank you.

Please see these links:

http://www.thrillist.com/food/los-angeles/ca/90291/venice/pichet-at-b1-

breadshop_french_pop-up

http://blog.zagat.com/2012/08/pichet-new-weekend-pop-up-at-venices-b1.html

http://losangeles.grubstreet.com/2012/08/pichet-french-venice-abbot-

kinney.html

Ryan Fowler

310-***-****

pki23l@r.postjobfree.com

SUMMARY

Experienced team player with experience in Culinary Arts including Vegan,

Raw and Cooked as well as gluten-free, Customer Service, and Business

Management background offering the following skills:

Ultra-Motivated, Fast paced learner, Organized, Creative, Problem Solving,

Dedicated, Multi-Task Oriented Team Player willing to work hard, long hours

to make a success of all of my endeavors.

EDUCATION

California School of Culinary Arts Le Cordon Bleu of Pasadena

Pasadena, CA

Associate of Arts Degree Major: Culinary Arts Date of

graduation: November 2008

Offering the following Culinary Skills:

Saut, Grill, Baking, Plated Deserts, Garde Manger, Plate Presentation,

Wine Knowledge, Expo, Inventory, Menu Design, Server, and

Host

California State University of

Northridge

Northridge, CA

2 years spent majoring in: Business Management & Journalism

WORK HISTORY

Self-employed

On-going Tre, Organic Gourmet Mac 'n Cheese Local Farmers'

Markets

Duties:

. Developed personal recipe for product

. Handle all advertising, marketing and packaging

. Prepare product on site

. Bookkeeping, including taxes returns and licensing.

June 2012-Present Pichet Venice,

CA

Executive Chef

Duties:

. Responsible for all aspects of kitchen operations

. In charge of both FOH and BOH

. Weekly menu creation

. Inventory, purchasing, cost control

. Oversee as well as 100% participation in meal preparation

2012-June 2012 CRU

Silverlake, CA

Lead Line Cook

Duties:

. Responsible for opening and closing the unit.

. Created daily food specials.

. Raw vegan food preparation without sacrificing flavor.

. Colorful presentation of carefully crafted raw vegan

dishes.

2010-2012 NFL

Network Culver City, CA

Lead Line Cook

Duties:

. Responsible for opening and closing the unit.

. Responsible for all stations during service and led as

expo.

. Invoice entry on Eatec.

. Took inventory weekly using Eatec and RMS systems.

. Daily ordering with providers LA Specialty, Sysco, Newport

Meat Co., and Santa Monica Seafood.

. Point person for VIP talent catering including NFL Hall of

Fame Players.

. Led catering for entire building of 400 people for special

events.

. Developed and refined core menu, daily specials, and sushi

menu

2010 Viceroy

L'Ermitage Beverly Hills, CA

Lead Line Cook

Duties:

. Created daily food specials.

. Food preparation for daily food services.

. Responsible for tasting menu creation and Amuse Bouche.

. Took inventory weekly.

. Plate Presentation for fine dining and room service dinner

service.

2009 Lombardi's Romagna

Mia Las Vegas, NV

Server

Duties:

. Responsible for regular opening and closing duties.

. Maintained exceptional level of customer satisfaction.

. Assisted in bar and line upkeep and organization.

. Met and excelled in expectations of high volume fine

dining.

. Closed and balanced personal daily receipts.

2008 Carlucci's

Bakery Salt Lake City, UT

Line & Garde Manger

Duties:

. Created daily food specials.

. Food preparation for daily food services.

. Provided breakfast and lunch services.

. Responsible for weekly inventory.

. Plate Presentation for breakfast and lunch service.

200*-****-*** Bistro and Production Kitchen

Pasadena, CA

Alternating positions including Host, Wait Staff, Line Cook and Production

Kitchen Baker

Duties:

. Organized reservations for daily services or events.

. Provided customer service for patrons and conflict

resolution for any unsatisfied customers.

. Provided the necessary skills for line cook and baker for

daily services.

References available upon request

Contact this candidate