<p> Chef Ashley D. Scott Savannah, GA • 912.713.2234 • [email protected] </p><p>EDUCATION CULINARY INSTITUTE OF AMERICA Hyde Park, NY Graduated September 2009 Associate Degree in Culinary Arts •Perfect Attendance</p><p>AFFILIATIONS - Garden Society (Vice President), Chefs Sustaining Agriculture, Photography Club</p><p>STCW 95 Certification</p><p>PROFILE Over 10 years of experience cooking in professional restaurants 12-week internship at nationally acclaimed restaurant per se in New York City Recognized skills in recipe creation with interests in sustainable farming, farm-to- table and avant garde cuisine Coursework in culinary artistry and design, food cost analysis, inventory control, menu development and product knowledge</p><p>OBJECTIVE To work as either a chef or sous chef on my first voyage.</p><p>Highly interested in meeting new people, experiencing new cultures abroad and enjoying life at sea. </p><p>Hardworking, trustworthy and a team player with a great sense of humor; I truly enjoy all things marine related.</p><p>INTERNSHIP per se New York City, NY 06/09 – 08/09 Participated in daily hot and cold line mise en place and plating. Learned the organizational structure, ordering and handling of products.</p><p>EXPERIENCE Chef de Partie, Local 11 ten Savannah, GA 10/10 - 5/11 Temporary position in helping supervising kitchen operations, menu and special development and cost control. Helped develop more efficient station development and product utilization.</p><p>Executive Chef, Eos Savannah, GA 10/09 – 10/10 Maintained a dynamic Latin fusion menu and seasonal small plate operation respectively. Responsible for all kitchen operations, ordering, budgeting, nightly specials, scheduling and inventory. Actively involved in dining room procedures and wine menu development.</p><p>Chef Assistant, Caterina de’Medici Restaurant Culinary Institute of America Hyde Park, NY 08/09 - 10/09 Assisted the chef with banquet mise en place, cookery, plating and prep Trained fellow students on fish station for a la carte service </p><p>Commis, Escoffier Restaurant Culinary Institute of America Hyde Park, NY 05/09 - 10/09 Responsible for daily prep and staff meal Food prepared using classical recipes of Augustus Escoffier</p><p>Head Chef, Halo Poughkeepsie, NY 07/08 - 05/09 Developed seasonal tapas menu to accommodate 60-80 covers per week Managed kitchen, including prep, ordering, and training of new employees</p><p>Pastry Chef, 45 Bistro Savannah, GA 02/07 - 02/08 Responsible for making all desserts for a la carte service and all private functions Practiced fundamentals of pantry organization and technique </p><p>Saute/Garde Manger, farm 255 Athens, GA 01/06 – 10/06 Responsible for maintaining fresh produce and proteins as they arrived from the restaurant’s farm daily Gained knowledge of sustainable farming practices while working on the restaurant’s farm Successfully worked with a menu that changed each day to incorporate fresh, local ingredients</p><p>Sous Chef, Mia Madonna Athens, GA 06/04 - 03/06 Responsible for chef’s specials, nightly ordering and weekly inventory </p><p>STAGE wd~50 New York City, NY 03/09 Introduction to contemporary cooking methods with Chef Wylie Dufresne</p><p>McCrady’s Charleston, SC 02/10 Opportunity to work with Sean Brock, Paul Liebrandt and Richard Blais among many other talented chefs involved with contemporary cooking methods and style.</p><p>References:</p><p>Mia Lawton 0031.644.872016 [email protected]</p><p>Diego Sanso 912.484.4443 [email protected]</p><p>Clint King 912.844.4238 [email protected]</p><p>Brian Palefsky 912.441.0038 </p>