Negin Chef Email & Phone Number

San Francisco, California, Us

Making My Anthony Bourdain Dream Come True! Traveling the world: eating, cooking, learning and exploring the food and culture of the people!

Paris, Ile De France, Fr

French Bistro by Corey Lee

San Francisco, California, Us

St. Helena, Ca, Us

Creating menus for private clients.Events such as dinner parties, weddings, graduations, meal prepping. I also had clients that would fly me out to their estates for the week and cook their meals for them and their guest. Mostly in Las Vegas.I kept all my expenses organized and easy to deal with for the customer.

Looking over food and operations u see the Pirozzi Culinary umbrella. Mare in Laguna Beach, Alessa in Laguna Beach and Pirozzi in Corona Del Mar.

My responsibilities here are to basically make my chefs life easier and stress free. I help create daily specials: Ragu, market vegetable, risotto, crudo, soups etc. I do the produce, protein and dry good orders daily. I calculate invoices and figure out our food cost: weekly and monthly. I help with inventory and input. I work closely with my team of chefs to make sure we are all on the same page and heading the same direction. I learn something new everyday from my amazing team. I take most of the food pictures for our Newport Beach branch. I attend events and meetings when I can. I am always out trying new restaurants in and around my area.

In charge of helping the executive chef and the CDC with daily work functions. I was in charge of the specials, shutting down the kitchen at night, placed produce and protein orders as needed, working the big parties, managing a team of 20. This restaurant had about 300 seats with two different menus (Mexican and English)

The theme of this truck was cheese. Every item on the menu had a cheesy component. Our biggest seller were the deep fried red velvet Oreos topped with feta cheese and honey! We served the Orange County area and sometimes ventured out to LA county as well as Riverside county.We were open for breakfast, lunch, dinner and late night (on the weekends)I was in charge of all the duties on the truck of course. I secured locations with permits and the blessing of the land owners, I shopped for the truck, I did payroll, I worked every shift, I cleaned the inside and outside, I cooked, I drove, I marketed, ran promotions etc.This was my first big venture in the food world and I am so happy I experienced it the way I did. It really showed me what the true meaning of "hustle" meant.

Culinary Arts, Culinary Arts/Chef Training

Diploma, Art/Art Studies, General