James Glaude Email & Phone Number

East Providence, Rhode Island, United States

Tockwotton on the waterfront is an assisted living facility in East Providence. I lead a great team in providing top notch food service to all of our residents daily.

I am thankful for my time at F&F! It was a whirlwind learning experience for sure, among many things I leaned to deepen my understanding of kitchen operations and personnel management. I was also given the opportunity to interview and train new employees, and provide support for those newcomers. I am thankful for the opportunity to have worked alongside.

Boston, Massachusetts, United States

As the home clubhouse chef for the Boston Red Sox team, I was solely responsible for menu curation, product sourcing, preparation and service of all meals and ala carte offerings available to the team’s players l, coaches and clubhouse staff. I worked closely with the team dietician to provide effective nutrition for players on many different schedules and.

Johnson &wales University

3.8 GPA through culinary arts program; graduating Summa Cum Laude, 2012.Current 3.7 GPA pursuing Bachelor's degree in Culinary nutrition. Expect winter 2014 graduation.

Newport, Rhode Island

Newport, Rhode Island

Www.22Bowens.comHired from internship in extremely busy fine dining restaurant.lead Sauté cook, and saute expediter on busy nights.

Providence, Rhode Island Area

Www.watermangrill.comI was transferred from the Semi-Seasonal 22 Bowens for the off season.I worked the sauté station in a 3 man kitchen, producing several complete dishes, as well as many accoutrement to plates from grill.Very local and organic menu, and very attractive food.Worked under beard award nominee chef Kevin Dilibero.

Glendale, RI

At Bella, my responsibilities include the appetizers, specialty salads, cold seafood presentations, and all fried entrees. I am also responsible for grilled items, and tending the oven on slower nights. I also make all the bread for the restaurant.

Falmouth, MA

My employment here was only as a summer job between trimesters. This job is a great learning experience for me. From new ingredients, to new cooking methods and plating, i have learned and improved in every aspect of my culinary ability.

New London, CT

Food and Beverage ProductionAt La Cantina, as Sous Chef, I was responsible for purchasing, prep, and production of all menu items. In addition I was solely responsible for the entire restaurant when the owner/chef was away.

Essex, CT

Food and Beverage ProductionAt the Griswold Inn I was responsible for prep and production of various menu items from saute, grill, fry, and broiler stations. i was also responsible for daily requisitioning of seafood items. The Gris is a prestigious historical inn, located on the Connecticut river. open since the 1700's

Government and MilitaryThis experience can be defined by a phrase; "From the ground up". I moved up the ranks very quickly from E1 to E5 in just 5 years. My responsibilities encompassed the entirety of the culinary operation on board the USS Augusta. I was also trained as a hotel concierge on shore duty at Naval Submarine Station, Groton CT.At sea, I was.

Bachelors, Culinary Nutrition

High School Diploma