Chef
Applying for the chef job I bring 30yrs of cooking experience. I also have extensive-catering experience.
I bring to the table hard work, reliable, diverse culinary palate. I'm able to think fast and outside of the box.
Evan Freeman
C------------
tel:------------
Objective: To work for a Hotel or catering company that will allow me to use my
educational background and skills to further advance my career as a Chef de
Cuisine, and or a Manager.
Education: AA of Culinary ARTS, Baltimore International Culinary College,
Graduated 1996
Rouge fine catering
6/1/16-5/15/19
Chef De Cuisine lead event chef and production
Sixth & I historic Synagogue
Washington DC Kosher catering
12/15-4/15
Executive catering chef. Plan menus, place orders. Plans and executes
production
Passover programs in Miami 2010-2016 Kosher catering
Executive bbq chef
Sous chef in dairy kitchen.
Personal Chef, Washington, DC
2000to present reference
Kim Schwalm
------------
Temple Beth Sholom, Potomac MD
Kosher Executive Chef for the in-house and off premise catering
department
functions and off site
September
January 2000 to Present
Oversee all food production and sole catering for all temple
Reference
Barbara Chesman
------------
Chef Julio Feliu
------------
Aaron Zelman
------------
Ridgewells Catering, Bethesda, MD
Sous Chef for the Hot Foods Department
Responsibilities:
Cooked and oversaw the day to day operations in the hot food department
Cooked for 4 private schools, totaling 2300 meals a day.
Cooked for General Dynamics Café serving 120 meals daily.
Cooked for Freedman, Billings and Ramsey, a 425 person hot lunch Monday thru
Friday
Ran a pantry kitchen at Fed Ex Field for the 2004/2005 Washington Redskins
season, feeding 32 suites, averaging 550 persons per game.
Sous Chef at the 2005 Super Bowl. Supervised a crew of 8 Chefs in the hot
kitchen on all six set days. Game day, I ran the entire Ameritrade Corporate
tent for over 250 people.
The Classic Catering People, Baltimore, MD January 2002 to November 2005
Production Chef in the cold and hot kitchens
November 2005 to March 2008
Responsibilities:
Chef at The Shawn Downs Steeple Chase and the Constellation Energy Classic Golf
Tournament.
Cooked on the movie set of Ladder 49.
Innovative Gourmet Catering, Owings Mills, MD February 1999 to May 2002
Off Premise Party Chef and CommissaryProduction
Caves Valley Golf Club, Owings Mills, MD August 1995 to February 1999
Line and Banquet Chef
References
Barbara Chesman
------------
Chef Julio Feliu
------------
Applying for the chef job I bring 30yrs of cooking experience. I also have extensive-catering experience.
I bring to the table hard work, reliable, diverse culinary palate. I'm able to think fast and outside of the box.
Evan Freeman
C------------
tel:------------
Objective: To work for a Hotel or catering company that will allow me to use my
educational background and skills to further advance my career as a Chef de
Cuisine, and or a Manager.
Education: AA of Culinary ARTS, Baltimore International Culinary College,
Graduated 1996
Rouge fine catering
6/1/16-5/15/19
Chef De Cuisine lead event chef and production
Sixth & I historic Synagogue
Washington DC Kosher catering
12/15-4/15
Executive catering chef. Plan menus, place orders. Plans and executes
production
Passover programs in Miami 2010-2016 Kosher catering
Executive bbq chef
Sous chef in dairy kitchen.
Personal Chef, Washington, DC
2000to present reference
Kim Schwalm
------------
Temple Beth Sholom, Potomac MD
Kosher Executive Chef for the in-house and off premise catering
department
functions and off site
September
January 2000 to Present
Oversee all food production and sole catering for all temple
Reference
Barbara Chesman
------------
Chef Julio Feliu
------------
Aaron Zelman
------------
Ridgewells Catering, Bethesda, MD
Sous Chef for the Hot Foods Department
Responsibilities:
Cooked and oversaw the day to day operations in the hot food department
Cooked for 4 private schools, totaling 2300 meals a day.
Cooked for General Dynamics Café serving 120 meals daily.
Cooked for Freedman, Billings and Ramsey, a 425 person hot lunch Monday thru
Friday
Ran a pantry kitchen at Fed Ex Field for the 2004/2005 Washington Redskins
season, feeding 32 suites, averaging 550 persons per game.
Sous Chef at the 2005 Super Bowl. Supervised a crew of 8 Chefs in the hot
kitchen on all six set days. Game day, I ran the entire Ameritrade Corporate
tent for over 250 people.
The Classic Catering People, Baltimore, MD January 2002 to November 2005
Production Chef in the cold and hot kitchens
November 2005 to March 2008
Responsibilities:
Chef at The Shawn Downs Steeple Chase and the Constellation Energy Classic Golf
Tournament.
Cooked on the movie set of Ladder 49.
Innovative Gourmet Catering, Owings Mills, MD February 1999 to May 2002
Off Premise Party Chef and CommissaryProduction
Caves Valley Golf Club, Owings Mills, MD August 1995 to February 1999
Line and Banquet Chef
References
Barbara Chesman
------------
Chef Julio Feliu
------------