Chef de partie/line cook, bibliophile, pedant, buffoon, simp, and Renaissance Man. Hear me roar. Or don't.
In case you were wondering, my profile pic is the late, great James Beard, the "Dean of American cookery" (according to the NY Times). I cooked at his house with Jacques Pepin one night.
Past Employment:
La Brasserie, O'Donovan's Hotel, Clonakilty, Co. Cork, Ireland
Bistro M, Glen Head, NY; Chef Mitch SuDock
Panama Hatties, Huntington Station, NY; Chef Matthew Hisiger
Blue Honu, Huntington, NY; Chef Peter Fischette
Pine Island Grill at the Crescent Club, Bayville, NY; Chef Joseph Ciminera
Relevant Education:
Ballymaloe Cookery School, Shanagarry, Midleton, Co. Cork, Ireland (Official Website), 12 week certification course under Darina Allen
NYIT - Culinary Arts Center, Islip, NY, 2 year degree program
La Caravelle NYC, under executive chef Troy DuPuy
Le Cirque, under executive chef Pierre Schaedelin
Externship:
Westhampton Beach Country Club
Prized culinary possession - James Beard Foundation menu for the night I cooked with Chef Pepin, hand-painted and autographed by Jacques himself:
A partial list of my cookbooks: https://www.goodreads.com/review/list/7136149-chad?shelf=cooking-and-füd