James Bickmore-Hutt Cec® Crc® Cfs Wcec Email & Phone Number

Westlake Village, California

Westlake Village, California

Westlake Village, Ca

Hired as the only in house Chef for DOLE Packaged Foods, with purpose to continue the Culinary innovation and consultation capabilities specifically within the Foodservice Department. Utilizing education and career knowledge in both Culinary and Beverage disciplines, as well as a baccalaureate education in Culinary Science. Facilitating constant communication between manufacturing, sales, retail and R&D in order to execute projects and product development within forecasted deadlines. Responsible for the training of National Sales Broker Teams, creating new seasonal recipes and menus highlighting innovative or culturally diverse ways to utilize DOLE Product line, and then demonstrating and writing easily executable plans for Broker Chefs to replicate around the country. I laisse with Corporate Clients based upon specific sales and brand needs, working with Chefs from National Chains, individual restaurants, healthcare facilities, schools and college campuses to develop custom recipes or product skews which meet DOLE Sales targets and client specifications. Researching and trialing appropriate ingredients and processing aids to achieve clean label guidelines and public brand image consistency. I also attend Food shows, Conferences and Conventions, showcasing newly developed DOLE product as well as existing product lines to prospective purchasers. Represented DOLE as guest speaker, presenting on both corporate social responsibility goals and current role in new product development and culinary innovation with regard to trend and changing market demographics.

United States

United States

Technical advisor and lead lab engineer for a new research partnership between the Culinary Institute of America and 3D Systems, in the applications of food based printing into the hospitality industry. Analyzing ingredient functionality and hardware potential, partnered with meeting the creative desires of the Certified Master Chefs and Bakers is my main priority.

Angell Hall

Acting as an RA I was the link between the student body who live on campus to the organizational and administrative structure of the school. I managed a wing of 40 residents of the Culinary Institute of America and directly engaged with them not only during social programming events and educational programs, but on policy enforcement and roommate mediation.

120 W. 49Th Street, New York, Ny

Worked in all areas of the kitchen, including but not limited to: Receiving, Seafood and Produce Fabrication, Garde Manger, Expeditor, Private Dining. Achieved a perfect 100 review on final assessment prior to completing Externship Program.

Greater Los Angeles Area

London, United Kingdom

Bachelor'S Degree, Culinary Science/Culinology

Activities and Societies: Eta Sigma Delta Honors Society Member, Theatre Guild

Associate'S Degree, Culinary Arts And Related Services

Activities and Societies: President of the CIA Theatre Guild, Residence Life

High School Certificate