Deneen Delevante Email & Phone Number

28166, Troutman, North Carolina, United States

Teach culinary classes and Servsafe certification to high school students.

Charlotte, North Carolina Area

I am a professional cook hired by you to prepare meals based on your needs and preferences. I create a customized meal plan for you, shop for your groceries, and prepare the meals. I deliver your prepared meals packaged in containers for you to store in the refrigerator or freezer to enjoy later. Deneen's Delectables is the answer to providing you with great tasting, healthy, affordable meals with convenience and unbelievable deliciousness that will leave your palate delighted and satisfied. We will become close as I manage the desires of your palate while taking you on the ultimate culinary journey of your life eating some amazing foods that are not only healthy, but fantastically delicious.

Statesville, Nc

Develop and implement lesson plans that facilitate student academic growth based on course curriculums that cultivate positive classroom environments conducive to the engagement and discipline of up to 80 students. Provide individualized teaching to students with special needs. Communicate student updates and progress during parent-teacher conferences, and leverage visual teaching aides and other methodologies to promote student understanding.

Iredell County

Established age-appropriate instructional materials and curriculum-based lessons for optimizing the academic development of teenage students. Offered the necessary resources and training for youth to understand food safety, meal preparation, storage, cleanliness, and best practice procedures, as well as provided support to parents. Built relationships with local businesses to offer more learning opportunities while working collaboratively with staff in identifying strategies for improving student access to community kitchens.

Charlotte, North Carolina Area

Detox Regimen: Not Just a Diet, But a Way of LifeHi, my name is Deneen and I have created this website to not only share my stories with readers from all over the world, but to offer them the encouragement they need to achieve their goals and to become more confident and more successful in their lives. I am a professional chef and I have worked in many of New England’s top restaurants. When an injury affected me so much that I couldn’t work, I found myself sitting at home, lacking energy and feeling depressed from the chronic pain that I was in. I could no longer exercise and be active as I once was and that was enough to make me feel as though my health was slipping away. That is when I turned to food as a way to heal my body and relieve my chronic pain. I chose foods that would boost the metabolism, optimize digestion and strengthen the immune system. These foods help detox and cleanse the body and the recipes I created have helped me to feel great.Throughout my professional career, I have turned my passion for creating new and exciting dishes into a mission to help others eat healthier and feel better about the foods they put into their bodies. I welcome you in advance to my website and thank you for taking the time to visit me here and for getting to know more about who I am and what I do.As you join thousands of other readers who visit Detox Regimen, you will be introduced to some new ideas about food and how it can improve your health, boost your metabolism and bring positivity into your life. I will share with you my favorite foods that will detox and cleanse your body from the inside out, how you can benefit from adding exercise to my innovative and effective diet plan and how you’re not just limited to smoothies and juices on your journey into positive eating habits. You will find helpful FAQ’s about dieting, delicious recipes, and popular detox trends and detox guides that will show you that this is more than a diet, it is a way of life.

Mooresville, Nc

ChefAtria Senior Living at Lake Norman, Mooresville, North CarolinaHold full autonomy during assigned shifts for executing corporate-defined menus and for directing all aspects of food service operations to serve daily meals to up to 140 residents at senior living communities. Range of accountabilities has included preparing daily soups, sauces, salads, fruit dishes, and entrées; baking breads and desserts; ensuring the proper plating/presentation of menu choices; and providing catering service for on-site daily social events.●Supervise, direct, and monitor up to 18 food service employees across all back-of-the-house and front-of-the-house operations, with efforts centered on ensuring strict compliance with quality standards and food-safety best practices.●Respond effectively to residents’ dietary restrictions and special nutritional needs by preparing puréed foods and by offering an array of alternative menu selections. Interface collaboratively with the nutrition director to ensure the alignment of efforts in providing a variety of enticing, healthful choices.●Utilize highly efficient inventory management and stock rotation techniques to minimize waste, ensure the freshness of food preparations, and contain corporate costs. Employ creative culinary skills while modifying daily menus to respond to inventory shortages, with an emphasis on consistently exceeding residents’ expectations.●Monitor staff compliance with sanitation and storage protocols for all kitchen equipment and verify adherence to daily food production clean-up procedures.●Review and update daily communication logs in accordance with established protocol and maintain/update all mandated documentation, including meal summaries, food and kitchen temperature logs, and daily food service meeting minutes.

Norwood, Ma

I was responsible for managing care services for disabled clients in a residential facility. I worked with clients to identify goals for improvement, which may focus on improved physical, mental, emotional, or vocational functioning. I assisted disabled individuals to get the services they needed in order to achieve their goals, as well as provide assistance in procuring the services they needed by acting on behalf of the disabled individual. Once a client was receiving care, I was charged with continually reviewing the care received to ensure the level of care was appropriate. As changes occurred in a client’s level of functioning, I worked to adjust the care plan to better address the client’s needs. The process of case management was one that was undertaken in the context of a team, of which I was one part. The primary areas of focus for disability case management were facilitating communication between stakeholders, advocating on behalf of disabled clients, assessing and reviewing clients’ needs, and identifying appropriate interventions that promoted greater levels of functioning for clients.

Newton, Ma

Held full autonomy for executing corporate-defined menus and for directing all aspects of food service operations to residents at a 140-unit senior living community. Range of accountabilities included preparing daily soups, sauces, salads, fruit dishes, and entrées; baking breads and desserts; ensuring the proper plating/presentation of menu choices; and providing catering service for on-site daily social events.●Supervised, directed, and monitored 10 food service employees across all back-of-the-house and front-of-the-house operations, with efforts centered on ensuring strict compliance with quality standards and food-safety best practices. ●Responded effectively to residents’ dietary restrictions and special nutritional needs by preparing puréed foods and by offering an array of alternative menu selections. Interfaced collaboratively with the nutrition director to ensure the alignment of efforts in providing a variety of enticing, healthful choices.●Monitored staff compliance with sanitation and storage protocols for all kitchen equipment and verify adherence to daily food production clean-up procedures.●Reviewed and updated daily communication logs in accordance with established protocol and maintain/update all mandated documentation, including meal summaries, food and kitchen temperature logs, and daily food service meeting minutes.

Greater Boston Area

Interfaced collaboratively with cook colleagues and supervisors to optimize kitchen efficiency while preparing lunch and dinner items within the food production structure of a high volume operation supplying up to 1,000 meals daily at the cafeteria of this 186-bed urban hospital. Held accountability for running the grill station, with efforts centered on consistently providing quality food preparations to meet daily order requests from cafeteria patrons as well as special order requests from patients. Range of responsibilities included executing equipment setup and breakdown operations twice daily. Ensured the adequacy of stock levels of utensils and all station-specific meats, seasonings, recipe ingredients, and marinades used in the preparation of a wide range of hot/grilled foods. Prepared fresh garnishes. Maintained strict adherence to recipe specifications and standard portion sizes to ensure alignment with consistency, quality, and cost-control protocols. Capitalized on experienced culinary skills to maintain the quality and integrity of ingredients customers deserve. Maintained cleanliness, sanitation, and organization of work areas in accordance with food-safety best practices, reputation for exceeding culinary and service expectations. Certified food manager.

Providence, Rhode Island And Boston Area

Provided personal chef and catering services as the principal and operator of an independently owned business. Devised and implemented new-venture plans for this business that rapidly achieved distinction as a client-focused operation with a reputation for exceeding culinary and service expectations. Work was primarily performed in clients' homes. Reponsibilities included all meal related preparations for individuals, families, staff, and guests, including shopping, meal/menu planning, preparation, and cleanup. Managed all regular meals, special events, holidays, parties and entertaining. ServSafe certified.

Greater Boston Area

Provided consultative support and culinary expertise to advise childcare professionals on cost-effective, nutritionally sound menu-planning strategies. Served as a mentor and coach for facility-based and home-based childcare providers. Planned and executed food-preparation functions to serve three meals daily to students and staff at this not-for-profit preschool. Scope of responsibilities included food procurement, menu planning, and food-safety compliance monitoring as well as consultatively advising childcare providers on food-preparation strategies. Supported curriculum implementation by preparing and conducting classes for students and staff on nutrition and ethnic cuisine, with instructional efforts centered on increasing awareness of culinary options to foster an appreciation of foods across all classifications. Implemented new quality-enhancement and cost-containment protocols that included streamlining the vendor base, replacing processed foods with fresh produce and ingredients, employing cross-utilization strategies, and increasing the variety of daily menu selections. ServSafe certified.

M.A., Organizational Management & Leadership, Graduate 3.8

Master of Arts Degree graduate, Organizational Management Specialization: Organizational Leadership Curriculum focuse included examination.

B.S., Culinary Arts Graduate, 3.4

Activities and Societies: Volunteer work: Providence Public Library:Tutoring students after school in a local library, Johnson & Wales.