Shawn Monroe Email & Phone Number

San Antonio, Tx, Us

San Antonio, Tx

Florida

Florida life styles - ocean front condominium

United States

Chef Shawn’s Culinary Journey- Cracks in the Foundation is dedicated to his family and all families who struggle with life balance, work and mental exhaustion Rattled Awake Volume 5. Cracks in the Foundation Hindsight is 2020 is now international best seller!So how did he do it! Emerging as one of nine children, living in very difficult circumstances, Chef Monroe, who began cooking at age 8, due to life circumstance and went on to run four star restaurants, Cornell University Statler Hotel School and own a private jet catering company. Chef Monroe has catering to many USA Presidents, celebrities and executives around the world. Chef Monroe worked alongside the biggest celebrity chefs in the culinary world and Currently, he is the preferred catering chef at The Alamo in San Antonio, Texas. Chef Monroe has is own wine company, Monroe Family Cellars Wine Co and Creative Catering Solutions. The charmed life of Chef Shawn Monroe is a story in itself and is now international best selling author.Chef is happy to share his culinary journey with all the hard working chefs, cooks and inspiring home cooks, balancing careers and families around the world, Chef Shawn said, "I’ve had a crazy path but the culinary world is like my family and all I know”...I hope to help others in my stories.

San Antonio, Texas, United States

My name is Chef Shawn Monroe I have been a chef to many prominent companies throughout Texas and the world over. I have been a resident of Texas for 15 years and live in San Antonio. I am excited to announce my new company Creative Catering Solutions! We will be focusing on delivering safe fresh meals to companies! I am hoping we can have a conversation on how my experience could partner with your company to provide meals everyday to employees as a benefit from your company. Employees are the biggest asset to a company and providing meals to hard working employees has shown that- for the investment- food and beverage is the most bang for the buck. Safe quality food that is nutritous and tasty Keeping employees on your campus

Texas

Texas Area

In 2009, Chef Monroe came to O'Neill's Catering from Cornell University, where he was a faculty member and Chef de Cuisine for the School of Hotel Management. While working at Cornell University, Chef Monroe was able to work with a number of celebrity chefs, such as: Emeril Lagasse, Wolfgang Puck, Daniel Boulud and Iron Chef Masaharu Morimoto. Chef Monroe pairs his experience in high end cuisine with an extensive background in in-flight catering. Chef Monroe spent four years leading the food service operations for Midwest Airlines. With his unique experience, Chef Monroe is able to offer an in-flight dining experience that is second to none.www.oneillsinflightcatering.com

San Antonio, Texas Area

A full service catering company providing creative cuisine, full service and drop off catering for private and corporate functions from 10 to 4000 person events. www.signaturecateringinc.com

• Executive Chef for 23 million multi unit catering company. Worked closely with clients in San Antonio for major Galas, Socials private functions from 10 to 10,000 guest. • Streamlined kitchen through production, purchasing, scheduling • Developed a facilities management system and achieved record company savings• Brought record profits to the company over 300%

• Successfully oversee three facilities, multiple summer locations and seasonal employees, and 120 full time employees in two cities. Efficiently delegate, encourage team building, and focus on goals. Rewrote job descriptions and human resources policies; tightened procedures.• Brought Maders' sales to levels never before reached (since August, 2002).• Competing with 20 other Milwaukee restaurants (including Sky Chef), negotiated for and landed contract as exclusive food cprovider for Midwest Airlines "Buy On Board" Best Care Cuisine. Researched airline industry food, revamped the cost cutting thinking that had resulted in inferior food, created jobs, hired personnel, launched new items, hired three and four star chefs, and serve 3,000 meals per day. Trained flight attendants on aircraft.

Education record

Education record