Grant B. Ripp
(520) 290-5699
www.ChefGrantripp.com
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Experience: |
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| February 2004 -
October 2006 |
Le Cordon Bleu, Scottsdale Culinary Institute
Full time student, attaining an AOS and
BA degree |
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| May 2003 - February 2004 |
| Traveling as an independent contracting chef |
| Tucson AZ, London England, Switzerland |
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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. |
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| February
2002 - November 2002 |
Traveling as an independent contracting chef
Tucson AZ, New York, Toronto Canada, Tucson AZ. |
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| 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.
I also 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. |
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| August
2001 - October 2001 |
Traveling as an independent contracting chef
Israel, London England, New York, Florida, New Jersey |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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| January 1994 - May 1996 |
Charles
Tucson Arizona (Sous Chef)
Responsible for managing, motivating kitchen staff,
soups, sauces, butchering of meat and fish. |
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Professional and Personal References available. |
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