Jacqueline Frazer Email & Phone Number

New York, Ny, Us

New York City

Healthy Meals for Busy Professionals and their Families.

New York Metro Area, New Jersey, Connecticut & The Hamptons

Private, corporate, and executive chef services and off premise catering for individuals, families, corporations, and organizations throughout the Tri-State area. Responsibilities have included menu preparation, kitchen and service personnel staffing and supervision, selection of and interface with purveyors, and coordination with household staff and outside vendors. Consultation with event planners and restaurateurs has included creating and developing new menu items, updating existing menu items, and training of kitchen personnel.Projects for repeat private clients have included: holiday luncheons, dinners and receptions, intimate family and special occasion dinners, business receptions and buffets, Bar and Bat Mitzvahs and Passover for clients including Mrs. Shelley Rubin, Mrs. Joyce Garson, Mrs. Constance Milstein, Mr. and Mrs. Mitchell Jacobson, Mr. Mario Baeza, Mr. and Mrs. Peter Lesser, Mrs. Katherine McCormick, Mr. Lewis Cullman, and Mrs. Karen Cohen. Corporate, political, and charity events have included breakfasts, luncheons, receptions and dinners for Spencer Stuart, The Cooper Union School, The Asian Society, Pro-Choice NY, United Way of NYC, Abyssinian Development Corporation, and fundraising receptions for Bill Clinton, Hilary Clinton and Barack Obama.

New York Metro Area

Private, corporate and executive, chef services and off premise catering, as well as menu consulting for restaurant and event planners in the New York area. Responsibilities include menu preparation, kitchen and waitstaffing, supervision, selection of and interface with purveyors. Consultation with both Eventsful Inc. and Flamingo East Restaurant, have included creating and developing new menu items, updating existing menu items, and training of kitchen personnel.

Overall responsibility for creative menu development, staffing, kitchen and waitstaff management, and supervision for all Special Event and VIP functions at all residences and estates. Principle responsibility for menu planning and food preparation for family meals. Responsible for special menu research and tastings in preparation for special events. Responsible for provisioning and purchasing both for family and special event and VIP entertaining. Special projects have included: VIP luncheons, dinners, cocktail receptions and formal teas for guests from 2 to 200, including functions honoring First Lady Hilary Clinton, The late Princess of Wales, Princess Margaret of Great Britain, Princess Caroline of Monaco, The Secretary General of the UN, The Governor of California and many others. Prominent guests served have included US Senators and Congressmen, international figures in fashion, business and industry, including Jacqueline Onassis, Bill Blass, Calvin Klein, John Kennedy Jr., Mrs. Giovanni Agnelli (Fiat), and many more.

Supervised kitchen personnel; coordinated all aspects of production; wrote daily specials; prepared banquets and service; assisted visiting chefs from France at monthly special event menu feature in main dining room. Served as first female kitchen manager in The St. Regis' history, up to closing of the hotel for extensive renovation in June 1988.

Overall responsibility for creative and nutritionally specialized menu development. Responsible for preparation of breakfast, lunch and dinner. Responsible for menu planning and preparation for private parties, including supervision of kitchen personnel. Responsible for provisioning and purchasing at Greenwich estate and interface with hotel kitchen and service staff in New York. Responsible for menu development, provisioning and preparation during extended business and vacation travel.

Responsible for overseeing kitchen preparation and production. Wrote daily specials. Responsible for ordering from purveyors. Prepared all pastries for the hotel.

Chef de Partie Tournant - Responsibilities included: grill, saute for room service, garde manger and banquet preparation. Specially requested by internationally renowned Chef Guenter Seeger, to assist him as Sous Chef in The Regent's Signature Restaurant, "The Mayfair", when he took over.

Tavern on the Green, New York City. Served as Apprentice Roundsperson for Garde Manger; meat fabrication; pastry shop; hot entrees and banquet preparation. Following Externship, was invited to return to Tavern on the Green on holidays and days off from The Culinary Institute. Continued to work at TOG at every opportunity up until graduation from The Culinary Institute in 1984.

Culinary Arts: Aos

Bookkeeping And Accounting; Aob