Adam Strickland
366 39th St
Apartment #9
Brooklyn, NY 11232
(347) 461-8482
nystrick@yahoo.com
Education
The French Culinary Institute, New York, NY
Grand Diploma in Culinary Arts 2005
Intensive nine month course of culinary study and 600 hours of hands-on practical training in classic French cooking techniques.
Work Experience
The Ritz-Carlton, New York, NY 2005-Present
Tournant
Plan, prep, set-up and provide quality service in all areas of food production for breakfast, lunch and dinner menu items and specials in designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work area and equipment.
The Pierre Hotel, New York, NY November 2009 ? April 2010
Sous chef
Ensured that the restaurant food preparation and presentation standards are met and maintained at all times.
Communicated effectively and worked well with the front of house team.
Tentation Catering Inc, New York, NY February 2005 ? May 2005
Prep Cook
Prepared a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
3 Forty Grill, Hoboken, NJ December 2004 ? March 2005
Line cook
Prepared a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
L?Ecole, New York, NY December 2004 ? May 2005
Line cook
Prepared dishes for each station, including garde-manger, poissonier, saucier, and patissier.
Upper Crust Deli and catering, Highland Mills, NY September 1996 ? August 2000
Cook
Prepared sandwiches from daily menu for customers. Operated deli slicer on a daily basis. Prepared various salads, sandwich and meat platters. Helped with prep and set up of catering events
Additional Skills and Experience
Volunteer for Blue Hill of New York City
Freelanced catered for Chef Bobo of The Calhoun School
Certified in food protection with the New York City Department of Health
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