calvin nguyen

Interpreted and executed Chef Tom Colicchio’s recipes for the “Taste” booth at the Miami Open In a team of four, trained temp staff, set up kitchen and prepped over 2400 tasting portions representing the cuisines of Tom Colicchio, Michelle Bernstein, Scott Conant and Josh Capon over the course of two days. Upheld the client’s high standards of cleanliness and food quality while working in an outdoor kitchen during the final week of the Miami Open tournament.

* Shared hot line duties with Executive Chef/Co-Owner during brunch for a busy 40 seat Latin-Italian restaurant in Williamsburg. * Worked behind the line cooking pasta during dinner service. * Manned garde manger/dessert station. Duties included plating salads and desserts, dessert production, checking inventory and maintaining prep list. * Trained and supervised extern and new employees. * Made daily by hand: pastas and foccacia.