Patsy Bentivegna_______________________________________________

*** ******** *****, ***** *****, CA 91910 904/923-6680 yhzk2c@r.postjobfree.com http://www.linkedin.com/in/patsybentivegna

Professional Experience in the following capacities:

Event Management/Planning

C-Level Administrative Support

Project Management

Social Media PR Campaigns

Sales/Marketing Catering/ Menu Development/Execution

Cooking Class Instruction/Curriculum Development

Published Food Writer/Editor

Food Product Development

Quality Assurance & Control

Management/Training/Development Restaurant Management

Food /Beverage/Labor Cost Controls

Budget Administration

New Facility Start-Up

Business/Revenue Growth

PROFESSIONAL PROFILE

Freelance Culinary Services, Chicago, Il May/2010 to Present

Private Chef, Catering, Cooking Instructor, Culinary Consultant, Chef Talent

Cooking Instructor/Event Chef for private and corporate events; Parties that Cook, Kendall College, Macy’s, Cooking Fools, Integrated Marketing, Triplepoint, Chef’s on Call, Flirty Cupcakes and Taste of Chicago

Catering small to large events including sales/marketing, staff selection and supervision of multi course menus and/or buffets.

Conduct cooking demos/classes and recipe design for large audiences of 80-100 to hands-on groups of 12-15.

Design and developed food products/recipes/production procedures including product launch and branding.

PGA TOUR, Ponte Vedra Beach, Fl

Tournament Business Affairs Coordinator, On-air Chef Talent Jan/2003-April/ 2010

Managed all departmental contract and event communication documents for 27 annual golf events.

Supported C-level management for meeting planning, day to day activities, travel and special projects.

Managed annual collateral materials and distribution of golf tournament VIP guest program.

Managed yearly activation of tournament Fan Feature program including statistical analysis reports.

Administrator of social media sites to promote PR/media campaigns.

Developed and executed culinary PR/media on-air TV spots featuring PGA TOUR Players and their wives.

Conceived/developed/authored a culinary platform featuring golf tournament cities, published/archived on PGATOUR.COM.

http://tinyurl.com/opnwsk

New Horizons Computer Learning Center, San Diego, CA Feb/1998- June/2002

Account Executive & Department Sales Manager

Business to business sales for computer desktop software and technical IS training.

o Exceed quotas and awarded “Account Executive of the Month”.

o Clients included such accounts as; police departments, school districts & pharmaceutical companies .

Promoted to Sales Manager for new department, IT Certification Training.

o Hired, trained, supervised staff of 6.

o Developed marketing and sales campaigns and departmental procedural manual.

Girlfriends Baking Company, San Diego, CA Aug/1996- Jun/1997

Owner/Wholesale Bakery

Designed and developed recipes for product line and production procedures.

Responsible for all product production and business operations; sales, marketing, budget, receivable/payables.

Secured such accounts as Costco, Harvest Ranch Market chain, Whole Foods, Henry’s Market Chain,

Seaside Market, Catamaran Hotel, Diedrich Coffee Stores.

Independent Chef Consultant, San Diego, CA Dec/1994–Jul/1996

Major Accounts: Pamplemousse Grill, Come on In Café Bakery, Daily’s Fit and Fresh

Designed/developed dessert menu for new and established restaurant concepts.

Hired, trained and supervised pastry production, dessert service, presentation, product procurement.

Functioned as on-going Pastry Chef for off-site catering events.

In owner’s absence, supervised all restaurant operations and staff.

Acting Catering Director, healthy quick food restaurants, 3 units.

Morning Glory Café & Bakery, Del Mar, CA (40 seats) Mar/1993 Nov/1994

Executive Chef/General Manager –option to purchase

Responsible for increasing revenues by 132% within 90 days, while a gross profit increased from

49% to 59% during the same period.

Responsible for all facilities re-design and development of “new” restaurant concept.

Developed/executed menu for upscale café, full service catering, fine desserts/bakery products and wedding cakes.

Hired, trained front and back of the house staff of 10.

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