Benjamin Leblanc-Beaudoin Email & Phone Number

7005 County Road 46, Comber, Ontario, N0P 1J0

The Iron Kettle Bed and Breakfast is the ideal accommodation for your getaway in and around the Windsor Essex Pelee Island Region. A local landmark, built in 1876, will charm you with its original Victorian accents. We are not your typical B&B, we offer a quaint event space for catered affairs, and our chef is committed to local, seasonal and organic cuisine. Whatever the occasion, the Iron Kettle Bed and Breakfast can accommodate you.www.ironkettlebb.com

Superstore Dufferin & Steeles, Toronto, Ontario

- Conduct classroom demonstrations to groups of up to 50 people.- The presentation of various seasonal and trend setting menus.- The introduction to classic and new cooking techniques to students.

Toronto, Canada Area

- Develop catering packages and custom menus for a variety of events (weddings, corporate functions, christmas parties, etc.)- The Coordination, Management, and Operation of the kitchen, in an upscale event space- Responsible for the successful execution of all food and beverage activities- Follow up and execute client tastings, meeting with clients on a regular basis and providing accurate menu details to clients, attending tastings with said clients - Recruiting, Development and Training of all kitchen staff, being responsible for the productivity and appearance, ensuring quality performance- To work with operations of FOH and management to ensure smooth operation and understanding of all events and workbooks - Ensure COGS and labour targets are being met with respect to revenue and to aid in costing schedules - To get develop Marketing for the Pegasus Hospitality Group and work with ownership in the acquisition of ‘new venues’- Create, maintain, and develop supplier and client relationships.

King St. West, Toronto, Ontario, Canada

Lead a brigade of 20 cooks, 65 total kitchen staff in a corporate setting.400 Seat restaurant with scratch baking and sauces

Ottawa, Canada Area

- Opening Team of a Multi-Million Dollar State of the Art, 12,000 square foot Kitchen- Worked daily but was not limited to working in the Garde-Manger Section of the kitchen- Used state of the art equipment such as Rational Ovens, Blast Chillers, paco-jet, vacuum sealers.- Prepared food for parties as small as 5 people and as large as 5000.- Responsible for the daily management and training of a team of up to 12 prep cooks.- Compiled and executed daily and weekly prep lists.- Practiced new cooking methods with proper cooking, chilling and re-therming of food items.

Ottawa, Canada Area

• Opening team of a 6 million dollar restaurant. • Supervising of a team of up to 8 cooks and dishwashers.• Manage the kitchen in the absence of the Executive Chef• Contributes to the creation and execution of daily specials.• Actively involved in the management of product freshness and rotation.• Responsible for production of stocks and sauces.• Involved in the preparation for all stations, including garde-manger, entremet, fish and meat.• Ensure the quality and consistency of production for dinner functions and hors d’oeuvre parties.• Involved in daily meat and fish butchery and portioning.

• Demi Chef de Partie, Chef Saucier, Aboyeur• Controlled a very fast, accurate and busy food service operation of 60-80 covers.• Executed service on different stations of the kitchen through lunch and dinner starting with entremet and evolving to saucier.• Responsible for fish and meat cookery, sauce production, while leading, training and managing a team of 4-8 commis.• Functions include weddings, cocktail parties, business meetings, and formal private dinners.• Involved in menu changes and idea development as well as responsible for the creation and execution of daily and weekly specials.• In charge of daily ordering and receiving, monthly inventory, and supervising station mise en place lists.

Four Seasons Hotel des Bergues Geneva• Acquired experience in hotel operations by rotating through three Food & Beverage departments of the hotel (kitchen, fine dining server, room service coordinator) over a one-year period to better appreciate the involvement of F&B functions in a hotel’s daily activities.• Worked in the main kitchen supplying four outlets: a gastronomic Italian restaurant (Il Lago), the hotel bar, a lounge, as well as all hotel Room-Service orders.• Nominated for the Employee of the Month award.

Paris Area, France

• 1 Michelin Star Paris Restaurant• Operated the meat and fish section of the restaurant.• In charge of butchering and preparing various game meat (duck, grouse, pheasant, rabbit, etc).• Learned further French cooking techniques and methods.

• Assisted in all daily activities for banquets, as well as for the Canadian cuisine restaurant Le Café (garde-manger station), preparing all entrées and desserts.• Collaborated in banquets of 25 to 1700 guests, ranging from cocktails to galas. • Le Café is a fine dining contemporary Canadian cuisine restaurant, offering Canadian products to a tourist, professional and artistic clientele with a daily average of 150 clients.

Ottawa, Canada Area

• Provided efficient customer service while helping to create an experience where the guests feel better when they leave than when they arrived.• Responsible for welcoming hotel guests and accurately verifying all information during the check in process and following up during check out.• 8 time nominee of the Ottawa Tourism customer service award - Stars of the City• Conducted night audits on weekends, requiring the reconciliation and completion of all daily desk agents' work as well as the closing of accounts.

Certificate, Culinary Arts

• Completed the program with the highest grades of the graduating class. • Acquired the knowledge and abilities required.

In Completion, Bachelors Of Honours Commerce With A Specialization In Marketing