AD:Chef of the Month: John Raymund - Student - Denton, TX
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| http://picasaweb.google.com/ExoticEats | |
| I'm a career-driven Executive Chef who has pushed beyond limitations and shown inexaustible energy and talent by opening two new casual upscale restaurants just four months apart this year. I’m interested in achieving higher goals as an Executive Chef and to play a key role in the success of a restaurant, where cooking is left to the chef; fresh and made-from-scratch food is valued; and creative ideas are utilized to their maximum. I opened Scion Restaurant, featuring contemporary American cuisine, in July with a menu consisting of many of my best-selling signature dishes from previous restaurants. I created recipes for preparation of menu items that have placed Scion on the top of the list, "Best DC Modern American Restaurants," by Urbanspoon.com. As the opening executive chef, I implemented a menu consisting a diverse array of tapas items, rated four-to-five stars on Yelp.com beginning a few weeks of establishment. I have worked for nine years in both fine dining and casual settings, specializing in a wide range of cuisines. My culinary creations are posted on my portfolio link at http://picasaweb.google.com/ExoticEats reflecting my style of cooking and presentation. My resume can be viewed on the Web at http://docs.google.com/View?id=ddhr64bd_5769zmfrfc at your convenience. |
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| James Beard Foundation Scholarship Women Chefs & Restaurateurs Scholarship Six Penn Kitchen Scholarship |
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| Women Chefs & Restaurateurs | |
| 9 Years | |
| Fine-dining and casual upscale restaurants | |
| Comprehensive working knowledge of Asian, Contemporary American, Eastern Indian, Mediterranean and Southwestern cuisines | |
| Mario Batali for his talents Gordon Ramsay for his perfectionism |
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