Fred Rubin - Massachusetts

Chef

Someone In The Kitchen

Massachusetts

Consulting, Education, Health & Beauty

1-4

OBJECTIVE
To utilize my creative culinary and management skills as a Personal or Private
Chef or Organic Foods Brand Ambassador.


QUALIFICATIONS
25 years of culinary experience as an Executive Chef, Caterer and Chef
Consultant for a wide range of customers including executive dining
services, gourmet-catering businesses and upscale restaurants.
Established a reputation for both the creativity and flexibility to meet
or exceed customers\' expectations.

SKILLS
. Innovative use of seasonal ingredients to create unique recipes and
menus
. Strong organizational skills, ability to orchestrate multiple tasks
while retaining order
. Strong negotiation skills with outside vendors
. Strong interpersonal skills, developing loyalty and passion among staff
. Record of completing tasks on time and within budget


EMPLOYMENT
Someone\'s In The Kitchen, Executive Chef/Owner 4/98 - Present
Own and operate Someone\'s In The Kitchen, a personal chef service
offering weekly meals prepared and served in private homes. Working
within clients\' budget and dietary constraints (low fat, low sodium,
sugar-free, vegetarian), I manage all aspects of catering from menu
design, to food shopping, to preparation, and delivery. I give cooking
lessons to adults at various programs in the area, and I cater small
elegant dinner parties for up to 50 guests.

The Bay Tower Room, Chef 2/97- 3/98
Managed a private club for business executives serving al a Carte
Luncheons. Main Dining Room seating 150 people, and cafe seating 30, with
weekly changing dining room and caf menu\'s. Also responsible for the
smooth functioning of high-volume production and elegant presentation in
a fast-paced and highly detail oriented environment supervising banquet
service in the facilities 13 meeting rooms.

Le Gourmet Voyager, Executive Chef 2/84 - 2/97
. Owned and operated upscale social catering business serving 2-1000
guests
. Specialized in weekend off premise weddings, anniversaries and birthday
parties
. Operated independent gourmet caf for a software company with 150
employees


The Boston Company, Executive Chef 12/86 - 12/89
Prepared Modern American cuisine exclusively for investment advisors and
their clients.
Offered seasonal menu\'s featuring five courses of innovative cuisine:
homemade soups, appetizers, salads
entre and dessert cart

EDUCATION
Cambridge School of Culinary Arts, Cambridge, MA
Certificate in Culinary Arts 1981


Significant Accomplishments \'96-\'98
Managed the \"Saturday Meals Program\" for The Framingham Civic which feeds
up to 60 homeless people every Saturday within a limited budget which
included: Recruiting volunteer staff from various corporations,
soliciting donations of food from area restaurants, grocery stores,
bakeries, and farms.

REFERENCES
Available upon request