Grant McKinley Balan

Prepared daily deserts and pastries, specifically within the French and Turkish cuisine. Assisted in baking and decorating special, boutique cakes for orders and events.

From February 14-19 I instructed a private chef international cuisine lessons. Lessons were 6 hours long and included French, Italian, Mexican and Japanese cuisines that I've learned from my time cooking in professional restaurant kitchens. I constructed a menu for her to use with both English and Turkish instructions, including basic wine pairings.

Cooked and served for business/recreational events. Assisted in menu creation. Trained cooks.

I first started as the Chef de partie of the hot appetizers station, after 2 months, I was promoted to the main course where I stayed for the remaining time I was there. I Supervised the main course/entrement stations, cooked during lunch and dinner service, prepared sauces and mise en place before lunch and dinner services and assisted with ordering and counting produce and ingredients.

Cooked during lunch and dinner services. Prepared mise en place setup. Assisted with ordering produce. Interned with purchasing manager and helped with confirming invoices.

Assisted with mise en place setup for hot and cold appetizers. Cooked during lunch and dinner services, as well as catering style for special events such as weddings.

Assisted with the mise en place setup. Cooked during lunch and dinner services.

Assisted with mise en place. Cooked both lunch and dinner services. Learned alongside current sous chef of 75 main restaurant.

Assisted with mise en place preparations. Cooked during lunch and dinner services.