Jeffrey Crouse
1016 Howell Mill Road Atlanta GA 30318
646.246.5999 jefftimesten jeff@jeffish.org http://www.jeffish.org
To create robust, effecient web applications. To bring narrative to the production of ditial art and games. Skills General Experience Gastronomy Culinary math Nutrition Sanitation Culinary French Meat identification Wines Restaurant Law Brodeger's Sanitation science background Culinary Skills Braise Saute Fry Bake Stocks Reductions Sauces Cuisines Seafood American Regional Asian Charcuterie Garde Manger Patisserie Modern French Computer Skills Perl J2EE XML Parsing Debugging Construction Skills Hammering Drilling Sawing Wiring Plunging Electrician's Assistant May1993 Mike's Wiring Co. Rewired the city of Phoenix Fixed my mom's living room lamp Senior System Administrator SysOps4Cheap.com 1987 SysOps4Cheap.com was a small startup whose aim was to supply sysadmins over the web. The business failed because the very few sysadmins could survive the process of being overnighted by FedEx. Ran a beowulf cluster of Commodore 64s Used scuba tanks to keep sysadmins fresh in the mail Sous Chef The Four Seasons March 1997 Created an extensive menu for our fall offerings Revamping of Grill Area Developed 13 new menu items Prepared daily operations plan Streamlined procedures for fresh foods procurement Assistant Chef Zolo April 1993 January 1997 Prepared standard daily mise en place, stocks, and sauces. Assembled cold plates and salads. Professional Societies Association of Aluminum Utensils Grand Poobah Stonecutters 1934 Senior Fellow Society for Creative Cuisine February1993 As senior fellow, I was responsible for all recruiting efforts of the organization. Honors and Recognition Cooking Honor Roll Culinary Institute of America January1992 May1995 Sysop's Choice Award for Best Cook Usenix May1987 Top Secret Cook June1994 Junior Mothball Inspector June1994 January2004 USMBIA What can't be captured on a resume is my sheer level of enthusiasm for not just cooking food, but dealing with people. I'm told I make nearly every kitchen run more smoothly because I know how to manage and make people want to do their best. AA Culinary Arts May 1995 Culinary Institute of America Stocks, broths, and soups A French and world sauces A French cuisine B World cuisine A Kitchen sanitation A Pastry B Culinary history A Hotel restaurant management C High speed reduction of wine based sauces Journal of the Occidental Culinary Federation Charles Bell Kassandra Kassis 132-136 February 2000 OCF, New York, New York 1998 Deltoid Press, http://www.deltoid.co/ The Texas Ranger Chow Book Hobbies Kite Flying Two-time Cuban national champion. High-speed driving Woodworking Indiana O'Brien Head Chef The Four Seasons 408.555.1296 552.762.8024 408.737.5375 Web Melgood
3090 Deltoid Santa Yorba CA 95022 USA
May 2002