Professional Certification:
NRA Beverage and Food Cost Control
NRA Sanitation
NRA Nutrition
NRA Menu Management
AOS Culinary and Pastry Arts and Restaurant Management
Professional Resume:
2008 ? Present Mercy Vocational High School: Culinary, Pastry and Culinary Theory Instructor. Teaches sophomores and juniors full time. Writes lunch menus, organizes handouts, instructs culinary arts students in kitchen and classroom.
2005 ? 2006 Bishop Loughlin Memorial High School: Campus Minister & Religion Teacher
Taught religion to freshmen and sophomores full time. As campus minister organized community service projects for the student body to get involved in. After school activities had a cooking class were both students and faculty attended.
Grandma Helina?s Italian Cookie Company: Owner and Pastry Chef
Hand made, gift wrapped and imported Italian cookies to Italian import stores and grocery stores all across the country
2002 ? 2005 Freelance Restaurant Consulting
Worked with the owners and chefs of numerous restaurants including three and four star restaurant in New York City to improve their restaurant business in a variety of different areas. Offered 12 different consultation services.
2000 ? 2003 Mama Tury Italian Restaurant: Line Cook later promoted to Executive Chef
Originally hired as a line cook in this authentic Italian restaurant. Was quickly promoted up the line of the kitchen and replaced the executive chef at the age of 20.
2003 ? 2004 Michael Bolton: Personal Chef
Personal chef to Michael Bolton in his New York City residence.
2001 ? 2002 Lackmann Culinary Services: Pastry Internship
Feb. 2002 ? April 2002 Lackmann Culinary Services: Pastry Chef
Hired temporarily as a substitute pastry chef at the companies Metro Tech account in downtown Brooklyn.
Nov. 1999 ? Jan 2000 Marriott: Food Preparation
Food preparation and minor meat fabrication at the Marriott?s Palm Olive account in New York City.
1992 ? 1996 C & J Chocolate Hut: Chocolate Maker
Made a variety of chocolates, both solid and hollow chocolate sculpting, filled chocolates and hand painted centerpieces, lollipops, etc.
Certifications:
NRA Beverage and Cost Control
NRA Nutrition
NRA Sanitation
NRA Menu Management
Awards:
2002 NYS Gold Medalist Culinary and Pastry Arts
Highest Ranking Culinary and Pastry Arts Student in a Degree Program in New York State
Education :
Art Institute of New York City
Graduated: 2002
AOS in Culinary an Pastry Arts and Restaurant Management
New York, New York
Stafford University
Graduated in 2003
BA in Christian Theology
London, England
Distant learning student
Xaverian High School
Graduated: 2000
Brooklyn, New York
Company Description:
After graduating from Xaverian High School in June of 2000, Vincent attended the Art Institute of New York were his concentration was Culinary and Pastry Arts and Restaurant Management. Throughout his culinary school career Chef Tropepe has proven himself to be one of the highest ranking students within the school.
While in culinary school, Vincent decided that his interest of religion was also an area that we would like to study as well. He applied and was accepted to London, England?s Stafford University were he received the Chancellors Academic Scholarship as a distant learning student were he studied and obtained his Bachelors of Arts Degree in Christian Theology.
With now going to school for two areas of study simultaneously, Vincent also held many jobs. At such a young age Vincent was hired to be a line cook at a popular Bensonhurst, Brooklyn restaurant were Vincent clearly took command of his station while proving to the owner that his understanding of food surpassed his line cook duties. He quickly went up the ranks of the kitchen and by the age of 20 was the executive chef of the restaurant.
Now as the executive chef, he made many improvements to the menu and the kitchen staff making this popular restaurant even more popular making sales almost triple. Clearly, Vincent?s understanding of food, the workings of the restaurant business, food trends and culinary education paid off. However, Vincent contributes his success by being around food his whole life. His parents had a thriving chocolate business in Brooklyn, where he learned the art of making delicious chocolates and chocolate sculpting.
Chef Tropepe also served as Michael Bolton?s personal chef at his New York City residence for a period of time. Not to mention that being a driven culinary student he master 15 different cuisines, Italian, French, Greek, Spanish, Thai, Chinese, Japanese, Floridian, Californian, Southern American, American Continental, Infusion Cooking, BBQ to name a few.
In 2005 Chef Tropepe opened his own Italian cookie company called, Grandma Helina?s Italian Cookie Company Incorporated. Were he handmade, gift wrapped and imported his glorified Italian cookies, to stores, gift shops and supermarkets including the famed Wegman?s all across the country and even had the Trump Organization singing his praises.
From 2002 to 2005 Tropepe did freelance restaurant consulting work. With a proven track record of making restaurants run more effectively. He has consulted over 300 restaurants during that time and did consulting work in a wide variety of restaurants and food service establishments.
|
Twitter
Facebook
Youtube