Grant Ripp - Professional Chef
  Grant Ripp - Professional Chef  
Grant Ripp - Professional Chef Grant Ripp - Professional Chef
Grant Ripp - Professional Chef
Chef Grant
Specializing in kosher cuisine for private parties and large events. Family style to formal dining.
Grant Ripp - Professional Chef
About Chef Grant

Grant B. Ripp
(520) 290-5699


February 2004
Le Cordon Blue, Scottsdale Culinary Institute
May 2003 - February 2004
Traveling as an independent contracting chef
Tucson AZ, London England, Switzerland

November 2002- May 2003

Esplanade Hotel
Independent Senior living
White Planes, New York   (Executive Chef / Food and Beverage Director)

In my time at the Esplanade, I fulfilled multiple duties as both Executive Chef and Food and Beverage Director, with complete responsibility for both departments.

February 2002- November 2002
Traveling as an independent contracting chef
Tucson AZ, New York, Toronto Canada, Tucson AZ.
October 2001-February 2002
Hilton Hotel
Tucson, Arizona (Breakfast / lunch Cook)

I cooked the entire breakfast menu that included the breakfast buffet, room service menu and the restaurant dining menu.  Also I prepared and cooked a multi-course employee meal for entire hotel staff. worked the whole kitchen line and the salad station as the lunch cook.
August  2001- October 2001
Traveling as an independent contracting chef
Israel, London England, New York, Florida, New Jersey
July 1999 - August 2001
Shaari Meir Yeshiva
Rechove Ralbach 8 Geula Jerusalem, Israel (Working Chef)

I cooked for the student body and staff of a rabbinical school.  I was responsible for ordering and management of all food, beverage and dry related products.  I designed a three month, five course rolling menu based on nutritional values and a prescribed economic restraint while enhancing necessary skills required to develop meals for unique cultures and cuisine.
January 1999- June 1999
Skyline Country Club
Tucson, Arizona (Line Cook)

I worked the line at the broiler, sauté, and salad stations with a menu that changed weekly. Responsible for the daily butchering of primal and wholesale cuts of meat, poultry and seafood.
October 1998- January 1999
Tucson Greyhound Park
Tucson, Arizona (Executive Chef)

I trained, supervised and managed a staff of ten to forty employees using administrative, training and supervisory techniques encompassing every position within the restaurant.
June 1996- October 1998
Samaniego Place
Tucson, Arizona (Working Chef)

Responsibility for all management of food inventory, ordering, preparation, production and presentation as well as managing the kitchen and dining room staff.
January 1994 - May 1996
Tucson Arizona (Sous Chef)

Responsibility for managing, motivating kitchen staff, Soups, Sauces, Butchering of meat and fish.

Professional and Personal References available.

  Cooking is an art Form  
Grant Ripp - Professional Chef
Copyright © 2005 Grant Ripp. All Rights Reserved