Slide Show: Recipes from the American Academy of Culinary Arts
Culinary Slide Show (2)
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Alexander G. Kaplan 277 Sutton Avenue East Providence, RI (401) 241-9662 [email protected] http://www.linkedin.com/in/alexkaplanprofile Objective I am currently seeking a position of kitchen management where I can utilize my management and culinary technique in order to produce a better experience for both the guest and my co- workers. I will do everything in my power to reduce cost of labor and goods and increase profits and quality. I will be there to learn from anybody I observe and take great pride in finding out the best solution to any difficult problem that we run into. The key word in my vocabulary through my growth in this industry is pro-activity. I much prefer teaching and practicing the art of being pro-active rather than re-active. In my spare time I like to spend it practicing and procuring edible knowledge.
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Transcript of Culinary Slide Show (2)
Alexander G. Kaplan277 Sutton Avenue East Providence, RI (401) 241-9662 [email protected]://www.linkedin.com/in/alexkaplanprofile
ObjectiveI am currently seeking a position of kitchen management where I can utilize my management and culinary technique in order to produce a better experience for both the guest and my co-workers. I will do everything in my power to reduce cost of labor and goods and increase profits and quality. I will be there to learn from anybody I observe and take great pride in finding out the best solution to any difficult problem that we run into. The key word in my vocabulary through my growth in this industry is pro-activity. I much prefer teaching and practicing the art of being pro-active rather than re-active. In my spare time I like to spend it practicing and procuring edible knowledge.
All food in this breif slide show was created and cooked by myself....
Filet Oscar with king crab &
grilled asparagus
Peppercorn cursted Ahi tuna, cognac cream, herb marinated fingerling potatos
A scratch made dish for
a Vegan Guest
V.I.P. Dessert Platter
Special: Coconut curried pan seared shrimp, keffir lime duck breast , brussel sprouts
High Volume Farm to table waterfront dining
Alexander G. Kaplan277 Sutton Avenue East Providence, RI (401) 241-9662 [email protected]
ObjectiveI am currently seeking a position of kitchen management where I can utilize my management and culinary technique in order to produce a better experience for both the guest and my co-workers. I will do everything in my power to reduce cost of labor and goods and increase profits and quality. I will be there to learn from anybody I observe and take great pride in finding out the best solution to any difficult problem that we run into. The key word in my vocabulary through my growth in this industry is pro-activity. I much prefer teaching and practicing the art of being pro-active rather than re-active. In my spare time I like to spend it practicing and procuring edible knowledge.
Cooking in my spare time
Pan seared Prosciuttoand goat cheese stuffed chicken breastHerb marinated grilled fingerling potato's, house made blackberry demi
Seasonal VIP App with heirloom tomatoes, fresh cloumage cheese,
basil & tomato oil, and local micro flowers
Alexander G. Kaplan277 Sutton Avenue East Providence, RI (401) 241-9662 [email protected]
ObjectiveI am currently seeking a position of kitchen management where I can utilize my management and culinary technique in order to produce a better experience for both the guest and my co-workers. I will do everything in my power to reduce cost of labor and goods and increase profits and quality. I will be there to learn from anybody I observe and take great pride in finding out the best solution to any difficult problem that we run into. The key word in my vocabulary through my growth in this industry is pro-activity. I much prefer teaching and practicing the art of being pro-active rather than re-active. In my spare time I like to spend it practicing and procuring edible knowledge.
