Scott A Barton. 6 West 121st Street New York, New York Office: Mobile: Scott@Scott-Barton.com

Transcription

1 Scott A Barton 6 West 121st Street New York, New York Office: Mobile: Scott@Scott-Barton.com Villa Florence, Virginia Beach, VA 2005 WS Prime Steakhouse, Winston-Salem North Carolina, 2005 *Staff training, recipe development, culinary training, developed operating systems, inventory and cost controls, developed FOH/BOH training manuals. Opening Team Paradise Grill, Chesapeake, Virginia 2005 *Designed menus, recipe development, implemented staff culinary training, developed operating systems and FOB/BOH training manuals, developed service standards, inventory and cost control. Consulting Chef, Kidville NY, NYC, 2004 to the present *Developed Menus, Systems, Staffing, Cost Controls, Training and Curriculum for New Multilevel Children s Activity Center, Restaurant, In house Catering, culinary Education Program Consulting Chef, Counter Restaurant, NYC, * 75 Seat Fine Dining & Casual Organic Vegetarian Global Cuisine * Designed Menus, Operating Systems, Cost Controls, Implemented Wine & Spirits Programs, Trained & Supervised Kitchen & Floor Staff for Ala Carte Dinner, Brunch and Catering. Named Top 10 Restaurants Nationwide 2004 in Organic Style and USA Today. Opening Team 1515 RIA Restaurant, Washington DC, 2003 *Developed operating standards and FOH/BOH training manuals, developed service standards, recipe development, implemented staff culinary training. Executive Chef, Voyage Restaurant, NYC, * 80 Seat Fine Dining & Casual Creole Influenced Cuisine of the Americas. * 1 Star NY Times. Time Out Eat Out Award. Hosted Events at the James Beard House. Designed Menus, Operating Systems, Cost Controls, Implemented Wine & Spirits Programs, Trained & Supervised Kitchen & Floor Staff for Ala Carte Dinner, Brunch and Catering. Executive Chef, Sports Club/LA, Rockefeller Center & Upper East Side, NYC,

2 Rockefeller Center-Manage ala carte Pan-Asian Restaurant, Health Focused Café and Banquets *Designing and developing café and restaurant spaces, systems, menus and staffing. First phase, casual café, opened May 28. Implementing production goals, initiating Banquet events. Phase two: 90 seat ala carte restaurant, 40 seat bar and sushi bar scheduled to open September 30. Consulting Chef, Shoebox Café, NYC, *Developed menu ideas, standardized recipes, established food quality standards, labor & food forecasting, systems & controls. Consulting Pastry Chef, Cafe Luxembourg, NYC, Designed menus, recipe development, implemented staff culinary training and developed service standards. Executive Sous Chef, WNY Hotel, NYC, * Part of pre-opening Management team. Helped to develop and set standards for food quality, organization of systems & operations, and menu development. * Managed the kitchen that produces the food for Room Service, Banquets, Oasis Bar, Cool Juice Bar & Café and the Employee Cafeteria. Instrumental in reaching a first year Banquet Revenue of $7,000, Increasing that revenue to $10,000, in year two. Executive Chef, Plouf! Seafood Bistro and Café Bastille, San Francisco, 1998 * Received 2 Stars from the San Francisco Chronicle * Named one of the 10 Best new Restaurants in San Francisco for 1996 * Named 1 of the top 100 restaurants for the San Francisco Bay area 1997, and 1998 * Featured in The New York Times Travel Section and Gourmet Magazine (1996) * Received a Zagat Food Rating of 23. * Plouf!, is a 120 seat Seafood Restaurant serving Lunch & Dinner with an outdoor terrace, on a European style walking street. Plouf grossed $1,200,000./year in its first years. I offered a menu of Regional French Mussel dishes, in addition to an ala carte menu of Fish, Shellfish & a few Meat dishes. * Café Bastille is a traditional French Bistro, serving classic dishes. Café Bastille has two floors of dining and an outdoor terrace. It is on the same walking street in downtown San Francisco. It has 90 seats, and grosses $800,000./ year. Chef de Cuisine, Restaurant Alain Rondelli, San Francisco, * Alain Rondelli was a fifty seat French Restaurant, serving dinner only. One of five Four Star restaurants in San Francisco. I maintained the standard of quality, menu development, managed cost controls, inventory and purchasing. Sous Chef, Eric Restaurant, San Francisco,

3 * Eric, was a California-French Restaurant in the financial district. We had a 140 seat dining room and a 60 seat bar for full food service. We served lunch and dinner seven days a week. My duties included: Menu development, managing purchasing, inventory and cost controls. Sous Chef, Miss Pearl s Jam House, Phoenix Hotel, San Francisco, * Miss Pearl s is a lively, trendy Tropical Restaurant and Night Club attached to a bungalow style Hotel in downtown San Francisco. In addition to managing menu development, maintaining food quality standards, purchasing & inventory; I was part of a management taskforce assigned to aggressively control costs and revenue to counter the negative effects of the recession. We met our challenge. Sous Chef, Zola s Restaurant, San Francisco January 1992 to June 1992 Zola s was a trend setting California-Mediterranean restaurant with a 80 seats and a 50 seat private dining room. We were located in the Civic Center, and did a large volume of pre theatre business for the opera, symphony and ballet. During the recession the owners decided to sell the business, which cost me my job. Aqua Restaurant, San Francisco August 1991 to January 1992 Part of the opening team. Helped to develop systems and standards for butchery, prep and storeroom management. Executive Chef, Club Majiks, Vail, Colorado Aug 1990 to August 1991 * Club Majik s is a Cabaret Dinner Theatre. It seats 150 people for a pre fixe 4 course dinner. This was followed by 90 minute Broadway quality musical review. Developed menus for both savory and pastry departments, managed purchasing, inventory and cost controls. Personal Chef, Reginald Beatrice Foods, NYC & Amagansett, LI April 1990 to August 1990 Interim chef for Reginald Lewis, while he brought his family and staff from their home in Paris Chef de Cuisine, Metro Restaurant, NYC March 1988 to June 1990 Patrick Clark, Executive Chef/Owner * Metro was a two star French American Restaurant. Metro was a 110 seat restaurant serving lunch, dinner and brunch, seven days. * Maintained standards of food quality, managed purchasing and inventory. Pastry Sous Chef. Opening Team, Tomcat Bakery, LIC, NY August 1987 to March 1988 * Tomcat is an artisanal French Bread Bakery servicing the upper echelon of NY restaurants and specialty food shops. Baking, recipe development, account manager.

4 Internships in France April 1987 to August 1987 I organized an intensive program of ( stages ), apprenticeships for myself in several regions of France. In each restaurant I was able to be an active part of the culinary team and work directly with each Executive Chef. I studied French intensively prior to my departure. I was able to live, work and communicate in this new language. This was an invaluable personal and professional experience. * Restaurant Michel Rostang, Paris. Michel Rostang, chef/owner * Le Toit Passy, Paris. Yvon Jacquot, chef * Au Quai des Ormes, Paris. Georges Masraff, chef/owner * Leon de Lyons, Lyon. Jean Paul Lacombe, chef/owner * Restaurant Pierre Gagnaire, St Etienne. Pierre Gagnaire, chef/owner *Hotel de Ville, Auch. Andre Daguin, chef/owner Line Cook, Odeon Restaurant, NYC July 1983 to March 1987 Patrick Clark, Executive Chef I started in garde manger, and worked my way up to Poissonere and assistant Pastry Chef Waiter Experience, Pearls & Dameon s Westport, Connecticut Floor Manager Balaban s Restaurant, St Louis Mo Back Porch, Gordon s & Soho Charcuterie, NY, NY Jeweler, NYC June 1980 to September 1982 * Apprentice engraver at Cartier Jeweler s, NYC * Fabricator for Steven Allendorf Designs, NYC * Fabricator and Model Maker for By Design Costume Jeweler s, NYC * Fabricator for Gilson Fine Jewelry, NYC *Designed, produced and sold my own work Education: School for American Chef s at Beringer Vineyards, Napa January 1997 Certificate program taught by Madeline Kamman Intensive seminar on Food, Wine, Culinary History and Cooking Techniques Teaching Assistant, NY Restaurant School & Peter Kump s Cooking Schools,

5 I would in exchange for classes at both schools as I made a transition from jewelry to cooking. BFA in Jewelry & Metalwork, Washington University in St. Louis, Mo Interests and Affiliations: * Ongoing research on the African influences on the cuisines of the Americas * Member Chef s Council, Center for Culinary Development, San Francisco, Ca. CCD operates a think tank and research development program bringing together chef s and food industry professionals with Corporate Food Business to foster and develop new products, markets and cooking methods for mass produced food. * Chef Consultant for Protein Technologies Inc. PTI has developed a line of food products based on soy protein and soy products. I do recipe development with existing raw materials and demonstrate their application for commercial or home use. * Artist s Against Apartheid, NYC. I helped develop an interdisciplinary forum of artists addressing the issues of Apartheid in South Africa and Racism in America through a variety of media. * Pheresis Blood donation Shanti Volunteer Aids Coordinator