Not many titles are as descriptive as the "Food Service Business."
        FOOD:  It's the responsibility of the Chef to maintain the highest quality of food available, at the fairest price. Notice I said " fairest price ", not the cheapest. Quality food needs to be shopped, that is why I purchase all my food directly. This way, I can shop for the best price that will meet the high quality standards I have set for myself and my customers. I focus on excellent taste and, elegantly prepared dishes that have always awarded me accolades throughout my career. I try to put a creative signature on seasonal menus reflecting my considerable creativity, originality and experience. My dishes are considered both eccentric and complimentary.

        SERVICE: All our staff are fully trained even before we hire them (with at least 3 years experience) and then they are fully retrained in our standard of service. Prompt and efficient service is the result of good planning. All our functions are "planned and written" down to the minute, so each server, bartender and bus staff know exactly what is expected and when the service is applied. Excellent service starts with the kitchen. One of the things that will hurt your service is a kitchen staff running around looking for food as the customers wait. Because of that, I stress line prep. Have everything there within arms reach or at least within the general area. I have an old saying "Those who prep don't panic,… those who panic didn't prep". On banquets we always have a PLAN B. Set your buffet early and have backup items in mind for when or if the time comes when you have to implement plan B.

       BUSINESS: Keeping records on what is selling and what isn't, maintaining budgetary controls is why our menu is changing and being updated often. I offer a very large menu giving you the opportunities and ideas to custom design you own menu to suite your budget. Maintaining an extremely clean and sanitary work area is very important to me and no cost is spared to implement these conditions. Our Chefs have a certificate of training in accordance of Canadian Health Department. All are part of running the operation, like a business. After 16 years of operating my own business I understand what the bottom line means and achieving it without compromising quality. I use equipment and capital expenditures all the time to improve quality and efficiency of service. After all MY CUSTOMERS ARE MY BIGGEST ASSETS and without your full satisfaction I have no business.

WORK HISTORY

SOME OF THE CANADIAN PROFESSIONAL EXPERIENCE:

1986 - present   SIMPLY SUPERB FOODS

Relief chef, cook and dining room staff, writing cook books, writing articles for magazines, writing signature menus,  recipes.

Consultant for various restaurants, training staff,  hands-on consulting and cooking demonstrations, dining room and menu consulting.

1985 - 1986   ROYAL HAMILTON YACHT CLUB

Set up initial opening, designed  menu,  purchasing, labour distribution, training, supervising and working on the line. BILL WALES mgr. CANADA, HAMILTON, ONT. FOOT OF McNAB STREET.

1984 - 1985   MAXWELL'S RESTAURANT AND CATERING

Executive chef - all duties and responsibilities pertaining to the title. MAX MINTZ prop. CANADA, ONT. HAMILTON, 165 JACKSON ST.E. 525-3636

1982 - 1984   LE CHATEAU MONTEBELLO

Chef saucier - preparing all sauces, soups, and working on the line. D. SMITH mgr. CANADA, QUEBEC, MONTEBELLO 423-6341

1981 - 1982   BREGMAN'S BAKERY

Patissier - mixing, baking and decorating cakes. M. BREGMAN prop. CANADA, ONT. TORONTO, 1560 YONGE ST. 967-2750

1980 - 1981   MANOIR LE MOYENE HOTEL

In charge of the dining room - all duties and responsibilities pertaining to the title. V. LEUZY mgr. CANADA, QUEBEC, MONTREAL 2100 W. BOUL.DE MAISINNEUVE 931-8861

1979 - 1980   WINSTON'S RESTAURANT

Sous chef - work on the line in charge of seafood, sauces, vegetables. J. ARENA prop. CANADA, ONT. TORONTO, 104 ADELAIDE ST. W. 363-1627

1978 - 1979   ROYAL CANADIAN YACHT CLUB

Executive chef - all duties and responsibilities pertaining to the title. CANADA, ONT. TORONTO, TORONTO ISLAND

INTERNATIONAL HANDS ON TRAINING:

ITALY      1974 APR - AUG    AMASCIATORI PALACE HOTEL ROME

70 VIA VENTINO PHONE: 480 - 451 NINO VERCELLI mgr.

 1977 APR - JUN     HOTEL CIPRIANI  VENICE

10 GIUDECCA ( ON GIUDECCA ISLAND ) PHONE: 030 - 123 GIUSEPPE CECCONI mgr.

FRANCE       MAXIM'S                

PARIS 3 RUE ROYALE 75008 PHONE: (1)265.27.94 PIERRE CARDIN prop.

1974 SEP - APR 1975   HOTEL NAPOLEON   

PARIS40 RUE DE LA PAIX 43001 PHONE: 227.74.20 A.P. SAUZEAU gen.mgr.

1975 APR - AUG   HOTEL FRANTEL  

MARSEILLIERUE NEUVE SAINT MARTIN 13001 PHONE: 91.91.91.29

LES PRES D'EUGENIE

GEAUNEEUGENIE-LES-BAINS 40320 PHONE: (58) 51.19.01 MICHEL GUERARD prop.

L'OASIS  

NAPOULEMANDELIEU-LA-NAPOULE 06210 PHONE: (930)49.95.52 LOUIS OUTHIER prop.

GERMANY     1975 SEP - DEC DOM-HOTEL  

KOLN DOMKLOSTER 2A 5-COLOGNE PHONE: 0221-233-751 E.LUHRS- K.WILKENS mgr.

1975 DEC - 1976 JAN SAVOY HOTEL  

DUESSELDORF BREITESTR 4-6 ( 4 ) PHONE: 0211-320-0541 G.GUNNING prp.

ENGLAND     PEMBRIDGE GARDEN HOTEL  

LONDON W 21/4 PEMBRIDGE GARDENS PHONE: 229-1292 H.L.LEVI mgr.

FINLAND        HOTEL HAAGA  

HELSINKI 3210 NUIJAMIESTENTIE PHONE: 57.83.11 LINDSTROM mgr.

BELGIUM     BEDFORD HOTEL  

BRUSSELS 135 RUE MIDI PHONE: 02.512.78.40 QUATACKER mgr.

SWEDEN     HOTEL ANGLAIS  

STOCKHOLM 523 HUMLEGARDSGATON PHONE: 08.249.900 CHRIS FOLKER mgr.

HUNGARY      HOTEL SZABADSAG   

BUDAPEST 90 RAKOCZI UR PHONE: 229.050 LASZIO DULI mgr.

U.S.A.       ANTOINE'S RESTAURANT  

LOUISIANA 713 ST.LOUIS ST. PHONE: 504-581-4422 ANTOINE prop.

HAWAII   MAUI        HALE PAU HANA RESORT  

KIKEI 2480 SOUT KIKEI RD. PHONE:808-879-2715

MEXICO     HOTEL PIERRE MARZUES  

ACAPULCO COSTERA MIGUEL ALEMAN PHONE: 4.20.00 RUDI HASENAUFER mgr.

JAPAN      UMEDA OS HOTEL  

OSAKA2-11-5 SONEZAKI 530 PHONE: 06.312.1271 TAIICHI YUKI mgr.