AD:Chef of the Month: John Raymund - Student - Denton, TX
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| I am a pastry chef with 20+ years of experience in all phases of the culinary arts. I have been fortunate to have been able to work with several extremely talented chefs over the years and have gained a world of knowledge in this manner. Although I have focused much of my energy in the pastry end of the arts my expertise is not limited to it exclusively. I have spent several years doing banquet work; preparing everything from whole roasts for buffets to poached salmon, numerous cold salad dishes as well as plated a'la'carte entrees and plated desserts. I have also had several years of experience designing and preparing wedding cakes, and wedding favors. This experience includes working with couples one-on-one to create what is their idea of the perfect wedding vision. I can see myself working in a fast paced demanding position performing any or all of these different areas of the kitchen. |
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| 10 Years + | |
| I have worked in many bakeries, hotels, restaurants, inns, and cafes. | |
| I have worked in many kitchens preparing diverse cuisine. | |
| I have worked under several talented chefs, but have gained the majority of my experience working with Sam Hayward of Fore Street in Portland, Maine and Edward P. Foley of the former Foleys Bakery also of Portland, Maine | |
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