Christopher Webber Email & Phone Number

Alpharetta

Culinary arts educator for over 230 students at Alpharetta High School with experience with asynchronous and synchronous leaning platforms. Guiding student through the 3 year culinary arts pathway, with a focus on employability skills, catering, entrepreneurship and management skills. Curriculum focused within GADOE Standards with structure and lesson plans from the Culinary Institute of America, Johnson and Wales University, National Restaurant Association Education Foundation Pro-Start Program and ServSafe safety and sanitation. Robust advisory board with a multitude of community business owners. Student participate and compete in state events with FCCLA and Pro-Start as well as major sporting event such as the Taste of the NFL, Atlanta Hawks and Atlanta United.★ Created a robust advisory board with a multitude of community business owners.★ Participation in state events with FCCLA and Pro-Start including “Taste of the NFL”★ Increased student enrolment from 100 to 230 students in 5 years★ AHS Teacher of the Month, March 2022. AHS Teacher of the Year Finalist 2023★ FCCLA Regional Culinary Champions 2023★ FCCLA State Executive Council 2023★ ServSafe Instructor and Proctor★ Rachel Ray Pro-Start Grant Recipient 2023

Greater Atlanta Area

Regional educator for the state-of-the-art smart combi-oven technology company. Corporate training, menu programing in multiple key accounts across Georgia, Alabama Tennessee and South Carolina.

Alpharetta, Georgia

Versatile culinary educator with experience in facilitating meaningful culinary knowledge in hands-on or demonstration style events at Publix Aprons Cooking School. Effectively planning, writing and publishing classes to improve functional knowledge and safety in the kitchen. Instructed and developed wine pairing skills and tasting techniques on a broad range of national and international wines.

Roswell Georgia

Providing strategic leadership and integrate team development to generate a multitude of innovative product ideas and recipes to build new product library, improve quality and GMP knowledge. Worked with Research and Development and QA to perfect recipe scaling and sensory evaluation in a multi-unit production facility. ★ Initiated product development to roll-out for the Sous Vide/Charcuterie program $4.2M annually★ Improved and updated HACCP, Juice and Seafood HACCP and wrote new FSMA guidelines ★ Helped design and develop a high-level Quality Assurance program with IEH Laboratories★ Spearheaded the certification and implementation of Organic Prepared Foods to 32 stores

Greater Atlanta Area

Atlanta’s top fine dining restaurant Bacchanalia. Worked on elevated tasting menu’s at Quinones and with Star Chef’s at Abattoir. Apprenticing with Tim Gaddis one of the top cheese mongers in the country.•Earned Best Cheese shop in the South East by food and wine magazine.•Voted Best restaurant in Atlanta multiple times by Atlanta Magazine and USA Today

Culinary Demonstrator on the Nieuw Amsterdam “2010 Cruise ship of the year”. ★ Featured in daily presentations at the Culinary Arts Center presented by Food & Wine Magazine★ Worked with “Top Chef Master” Chris Cosentino, Keegan Gerard and other food network celebrity chef's.★ Achieved a Perfect Score of 100 on United States Public Health Inspections

United Kingdom

Assisting production in the top restaurant and hotel in the United Kingdom. ★ Waterside Inn, Bray, Chef Alain Roux, 3 Michelin Stars for 25 years★ Pied a Terre, London, Marcus Eaves, 2 Michelin Stars since 1996★ Le Manoir aux Quat’Saison, Oxfordshire, Chef Raymond Blanc, 2 Michelin star for 29 years

Kelowna, Canada

Chef de Partie - of Award winning restaurant with emphasis on local sustainable products with wine pairings.★ Supervised kitchen operations and elevated food preparation and presentation techniques ★ Innovated sourdough starters with vineyard crops to enhance daily bread offerings★ Subtly Incorporating molecular gastronomy with traditional French inspired cuisine

Vancouver, Canada Area

Chef de Cuisine at Mark James Group.★ Kept food and labor costs at below industry standards ★ Updated menu design, trained food safety program and implemented proper portioning controls

Culinary Manegement/ Food And Beverage Manegement, Culinary Arts/Chef Training

Develop the knowledge and techniques necessary to succeed as a chef, culinary manager, or entrepreneur in our Culinary Management degree.

Web Developer - For Restaurant Software, Web Page, Digital/Multimedia And Information Resources Design For Hospitality Software Programming

Dynamic Websites, Web Security, SEO Optimization, HTML and CSS, JavaScript, ASP.net, AJAX/JQuery, ADO.net. The purpose for my studies was.

Ctse-Career/Tech Specializations Ed, Educational/Instructional Technology -2019 Deans List 2019, Presidents List 20-21