Benjamin Browning Email & Phone Number

Remote

Further honing and developing the already amazing culinary program at Guckenheimer.

Greater Chicago Area

Executive Chef | Rustle + Roux (2nd floor Franklin Center)/R29 Bar + Lounge (29th floor Franklin Center) - Chicago | Style: Upscale café dining/Executive fine dining/catering| Meals Served per day: Breakfast ~250 covers, Lunch ~900-1200 covers | Staff: 20 cooks | Banquets and on/off site catering | Center for Excellence training site for Eurest (certification in progress) | Best Food Court 2015 Chicago Business Magazine Executive Chef | Baxter – Deerfield / lead chef for 5 other Baxter locations| Style: Corporate dining/Executive fine dining| Meals Served per day: Breakfast ~150 covers, Lunch ~800 covers | Staff: 10 cooks | Banquets and on site catering | Center for Excellence training site for Eurest chefs and managersExecutive Chef | British Airways Commissary and lounge - Chicago| Style: First class fine dining / Business class lounge| Meals Served per flight/per day: First class ~15 covers, Lounge ~40 covers | Staff: 4 cooks | Frequent training seminars at JFK airport Responsibilities: • Effectively procure, lead and promote staff in an unbiased manner. Provide ongoing training for chefs, managers and hourly associates pertaining to food quality, presentation, purchasing, inventory controls, safety and sanitation. Weekly menu planning in collaboration with staff.• Manage full and effective HACCP program: recording, documenting and follow up to ensure safe flow of all time and temperature sensitive products. • Implement/create initiatives related to seasonal culinary marketing, wellness and opportunity buys. Ensure all standards of food quality, production, cost and safety meet or exceed standards. • Catering (on/off premise) menu planning and execution.• Assist Regional Chef with new business tours and openings, private events, training seminars.• Collaboration with other chefs and managers in Compass Group to meet our goals collectively.

Greater Chicago Area

Chef/Consultant | Implemented and maintained systems pertaining to cost, inventory and consistency | Worked directly with David Morton and Michael Kornick to implement and train to permanent solutions for the Fish Bar concept.Responsibilities: • Effectively procure, lead and promote staff in an unbiased manner. Create/provide ongoing training for chefs, managers and hourly associates pertaining to food quality, fish butchery, presentation, purchasing, inventory controls, safety and sanitation. Weekly menu planning with staff. • Create initiatives related to integration of local farms and seasonal promotions. • Ensure all standards of food quality, production, cost and safety meet or exceed standards. • Catering (on/off premise) menu planning and execution. • Collaboration with DMK associates and management to meet our goals collectively.

Greater Chicago Area

Chef Instructor | Fine dining instructor | Style: contemporary American fine dining, Michelin Guide recommended | certified green restaurant, Seats: ~70 | Class size: 8-15 students |Faculty senate (curriculum - education & green committees) | Culinary competition coach Other Classes Taught: Sustainability & Product Identification Responsibilities: • Lead a class charged with reinforcing two years of culinary training in a live fine dining restaurant run by culinary students focusing on food quality, presentation, mise en place, purchasing, inventory controls, safety, sanitation and overall life skills to endure the foodservice industry. • Create seasonal menus for a five week rotation fine dining menu that is cost effective as well as integrate all basic cooking technique. • Ensure all standards of food quality, production, cost and safety meet or exceed standards. Creation of grading rubrics and daily use for accurate student evaluation. Creation of syllabi for multiple classes as a basis for what the outcomes of the class are to be and how they are achieved. • Create initiatives related to integration of local farms (our restaurant used ~90% locally sourced products). Co-manage garden on grounds used for the restaurant as well as learning opportunity for the students. • Farmers market - Taking students to the Chicago Green City Market weekly to procure ingredients for the restaurant, share product knowledge and create relationships with farmers. • Catering (on/off premise) menu planning and execution. • Create and lead student competition club. • Facilitate and participate in Faculty Senate monthly meetings; serving the Curriculum and General Education Committee as well as the Co-Chair of the Green Committee. Collaboration with other Faculty members to meet our goals collectively. • Assist the Dean with special events, guest chefs, promotions, judging practical exams, and filling in for other classes.

Greater Chicago Area

Executive Chef | Style: Contemporary American comfort food motivated by local sustainable farms | Seats: ~150 | Staff: 15 cooks | Service: dinner, late night grill kitchen, banquets and off premise catering | Volume: ~4M | 2.5 Stars Chicago MagazineResponsibilities: • Effectively procure, lead and promote staff in an unbiased manner. Create/provide ongoing training for chefs, managers and hourly associates pertaining to food quality, presentation, purchasing, inventory controls, safety and sanitation. Weekly menu planning with staff. Weekly cooking classes for front of the house staff.• Create initiatives related to integration of local farms (our restaurant used ~80% locally sourced products). • Ensure all standards of food quality, production, cost and safety meet or exceed standards. • Catering (on/off premise) menu planning and execution. • Collaboration with other chefs in Boka Group to meet our goals collectively.

Northfield, Il

Executive Sous Chef | Chef/owner: Michael Kornick | Style: Contemporary American | Seats: 160 | Staff: 15cooks | Service: lunch, dinner and banquets | Volume: ~5M | 2.5 Stars Chicago MagazineResponsibilities: • Effectively procure, manage and promote staff in an unbiased manner. Provide ongoing training for hourly associates pertaining to food quality, presentation, safety and sanitation.• Weekly menu planning with the Executive Chef. • Ensure all standards of food quality, production, cost and safety meet or exceed standards.• Banquet menu planning and execution. • Collaboration with other chefs in mk restaurant group to meet our goals collectively. • Assist in transitioning the restaurant from mk north to A Milano.

Atlanta, Ga

Developed and executed local-seasonal menus on a daily basis for executives and guests of Gatorade Corporation.

Executive Chef | Style: American fine dining driven by local ingredients | Seats: 86 | Staff: 10cooks | Service: deli, fine dining, degustation menus, banquets and off premise catering | Volume: ~1.5M Responsibilities: • Effectively procure, lead and promote staff in an unbiased manner. Create/provide ongoing training for chefs, managers and hourly associates pertaining to food quality, presentation, purchasing, inventory controls, safety and sanitation. Weekly menu planning in collaboration with staff.• Create initiatives related to integration of local farms and seasonal promotions (our restaurant used ~40% locally sourced products).• Ensure all standards of food quality, production, cost and safety meet or exceed standards.• Create/execute wine tasting menus in collaboration with guests and/or wine makers on a regular basis. Catering (on/off premise) menu planning and execution.

Developed and executed local-seasonal menus on a daily basis for executives and guests of Gatorade Corporation.

Persuing Bachelor’S Degree, Education, 3.8

Associates Degree, Applied Sciences, Culinary Arts; Culinary Arts

Gold medal, Best of Show cold food salon and gold medal in sanitation. 1999 International Cold Food Salon in St. Georges Bay, Malta Gold.