Chef Courtney

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C C H H E E F F C C O O U U R R T T N N E E Y Y P ERSONAL C HEF C ONSULTING C RAFT S ERVICES C HEF D EMONSTRATIONS C ATERING 404.228.8502 WWW . CHEFCOURTNEY 13. COM

Transcript of Chef Courtney

Page 1: Chef Courtney

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Courtney Renn exceeds any expectation of what most people think a chef should be or could be. As one of Atlanta’s best kept secrets, Chef Courtney is a talented and passionate culinary professional with a firm belief in customizing menus so she can creatively utilize natural and organic ingredients to satisfy any palate. By combining an innovative approach with a vast food knowledge honed at the Art Institute of Atlanta – Chef Courtney successfully combines her roots in Southern cooking from North Carolina with her love of diverse flavor profiles.

Chef Courtney’s unique approach to food presents her discerning clients with more options than most. When asked what her signature dishes are, she will quickly reply that there are many, as almost all of her dishes are signature; one of the many reasons she enjoys customizing menus, versus having standard fare. “I want to have more than one thing that I can do and do very well.” If she’s not in the kitchen, you will most likely find this down to earth chef playing with her dogs, listening to music from almost any and every genre or quite naturally – thumbing through a cookbook.

Chef Courtney has an impressive resume and her expertise includes consulting, customized menus, eco-friendly cooking with natural and organic ingredients, catering for small and large events, personal chef services and demonstrations. She also has a strong desire to continue advancing her level of community involvement and philanthropy, as well as being a positive role model and mentor to young female chefs and cooks.

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CAREER HIGHLIGHTS

2009 - Katherine Heigl for InStyle Magazine August Cover Shoot

2007 - Wedding for R&B singer Usher at Chateau Elan

2007 - Featured Chef at August Green Market Class in Piedmont Park, Atlanta, Georgia

2007 - Feature desserts in July issue of Weddings Unveiled

2004 - Super Bowl XXXVIII in Houston, TX: catering for celebrity cast of Janet Jackson, P Diddy, Beyonce, Justin Timberlake, Aerosmith, Nelly, Jessica Simpson, Willy Nelson, Eddie Money, Josh Groban and Kid Rock

2003 - Honored as Outstanding Alumni, The Art Institute of Atlanta

2001 - Women Chefs & Restaurateur National Fundraising Dinner Participant at Bacchanalia

CUISINE – NEO SOUTHERN

CLIENTS

BBDO Tony Rock Divine OccasionsCrews, Inc. (Agency) trinity productions The AtlantanThe Patron Spirits Company The Becker Family The Showroom at RED

COMMENTS

“Thank you so much, the food was perfect!! Best wishes” - Katherine Heigl, Actress

“Courtney is an amazing chef, in addition to being so easy to work with. Always creative and flexible, working with her and eating her food are equally as delightful!” - Lisa Hill, Senior Account Executive, Paint the Town Red, Inc.

“Chef Courtney is extremely creative with her menu creations. She is able to connect with the client and personalize the menu to fit the needs and wants of the event. All you need to do is give her a budget and type of cuisine and let Chef Courtney work her magic. I would highly recommend Chef Courtney for any event.” - Michelle Michelman, Corporate Sales Manager, Bold American Events and Catering

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hors d' oeuvres

sweet corn pancake | shrimp and bacon salad

watermelon skewer | basil | feta

duck confit crepe | red grapes | goat cheese

ceviche | lime salted cucumber

mini lamb sloppy joe | eggplant ketchup

pimento cheese crostini | watercress | tomato jam

pork rillettes | peach butter | toasted brioche

polenta cracker | lemon caper chicken salad

salads

beet | grapefruit | blood orange | pumpkin seeds | pine nuts | ricotta salata | lemon garlic yogurt

spinach | vanilla roasted figs | shaved red onion | toasted pecans | bleu cheese vinaigrette

field greens | smoked peaches | prosciutto | fresh mozzarella | basil vinaigrette

entrees

striped bass | riverview farms grits | braised collards | tomato - okra ragout

pork carnitas | radish | cornmeal fried jalapenos | cilantro lime sour cream

brown sugar - thyme new york strip | warm potato - maytag bleu cheese salad | haricot verts

short ribs | roasted garlic mashed potatoes | corn - lima bean succotash

herbed chicken breast | cous cous - feta salad | spinach | honey-pink peppercorn butter

desserts

cheesecake browniess

ricotta tart | thyme roasted figs

caramel pecan pie | barenjager ice cream

pineapple upside down cake | cherry compote | pineapple chips | brown butter sauce

shortcake box | vanilla roasted strawberries | fresh whipped cream | micro mint

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PPrrooffeessssiioonnaall EExxppeerriieennccee::Tastes by Patti, LLC – Chef de Cuisine (11/08 – 05/09)

∞ Seasonal menu development based on local natural and organic ingredients∞ Created customized menus for private parties and special events∞ Developed and maintained budget and P&L statement∞ Managed food and labor costs for catering staff∞ Marketed and managed company business development to raise company profile∞ Supervised Sales Director and set annual sales goals and strategies, including trend forecasting

AquaKnox at Terminus – Executive Sous Chef (10/07 – 11/08) ∞ Developed daily specials to enhance guest experience and maximize product usage∞ Assisted Executive Chef with seasonal menu changes∞ Managed weekly food and labor costs∞ Conducted weekly inventory and costing of all menus∞ Selected, purchased and received all front and back of house product, based on a declining budget∞ Managed and trained a culinary staff of 15

Bold American Catering – Sous Chef (6/05 – 10/07)∞ Oversaw and ensured all food quality/quantity/consistency for $6.5 million in annual sales∞ Developed and executed customized menus to maximize profitability and showcase food quality, including

catering menu∞ Conducted weekly tastings with potential clients to ensure food quality, overall experience and exceeded

expectations ∞ Organized and planned prep lists to best utilize product and staff and manage food and labor costs∞ Generated weekly labor forecast based on budget, reconcile with actual and transfer numbers into P&L

Statement∞ Managed and trained a culinary staff of 30, including Event Chefs, Prep Cooks, Receiving Supervisor and Dish

Staff∞ Created weekly schedule and conducted employee evaluations ∞ Assisted Executive Chef in development of 2007 Bold American Catering Menu

755 Club: Aramark at Turner Field – Executive Chef (4/01 – 6/05)∞ Developed new menu concepts and interactive displays for game day buffets and catering functions∞ Responsible for daily production and presentation of 755 Club menus∞ Assisted Executive Chef with daily operations for the Atlanta Braves Stadium at Turner Field∞ Managed monthly food and labor costs as well as select and purchase all 755 Club food∞ Managed, trained and hired a seasonal culinary staff of 25∞ Interacted daily with guests to ensure customer satisfaction ∞ Received four promotions: Lead Cook, 755 Club – Sous Chef, Suite Catering – Executive Chef, Suite Catering

AAccccoommpplliisshhmmeennttss aanndd AAccccoollaaddeess::∞ 2009 - Katherine Heigl for InStyle Magazine August Cover Shoot∞ 2007 - Wedding for R&B singer Usher at Chateau Elan∞ 2007 - Featured Chef at August Green Market Class in Piedmont Park, Atlanta, Georgia∞ 2007 - Feature desserts in July issue of Weddings Unveiled∞ 2004 - Super Bowl XXXVIII in Houston, TX: catering for celebrity cast of Janet Jackson, P Diddy, Beyonce,

Justin Timberlake, Aerosmith, Nelly, Jessica Simpson, Willy Nelson, Eddie Money, Josh Groban and Kid Rock∞ 2001 - Women Chefs & Restaurateur National Fundraising Dinner Participant at Bacchanalia

EEdduuccaattiioonn::The Art Institute of Atlanta - Associates Degree in Culinary Arts (1999 – 2001); Honored as Outstanding Alumni in 2003

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THECONTACTS

FOR GENERAL INQUIRIES:[email protected]

FOR SERVICE INQUIRIES:CHEF COURTNEY

[email protected]

FOR PR & MEDIA INQUIRIES:TRINITY PRODUCTIONS

[email protected]

MAILING ADDRESS:1379 ELIZABETH LANE

EAST POINT, GA 30344

PHONE: 404.228.8502

FAX: 866.297.2261