Jared Batson Email & Phone Number

New York, NY, US

Greater New York City Area

Private Culinary & Consulting Services

New York, New York, United States

New York City Metropolitan Area

New York City Metropolitan Area

Greater New York City Area

Greater New York City Area

Head of Culinary Operations for NYC's first true dedicated 'Ghost Kitchen', soon to launch in 2019. Role includes, but is not limited to:- Kitchen Design and Menu Consulting- Restaurant Member/Client Relationship Management- Project Management Related to Construction and Build- Equipment Procurement - Support w/ NYC Licensing and On-Boarding Members.

Greater New York City Area

Part-Time Culinary Instructor for hands-on cooking events and classes.Class topics range from Pasta and Pizza making to foundation techniques like Pickling and Bread making.

Greater Chicago & NYC Areas

Extension of former catering business, The Nomad Food Company. Consulted and worked for Food & Restaurant related companies such as Grateful Bites Pizza Shoppe, Pizzeria Deville, Eli's Cheesecake, Prairie Grass Cafe, The Biscuit Man, and more. Also served as an entity for, in-home, Private Chef work.

Greater Chicago Area

Roles included: - Menu & Recipe Development - Led Culinary Innovation & Creative Workshop Sessions - Supported Managing Company-Wide Recipe and Food Costing Platforms- Led Top-Down Culinary Training & Recipe Implementation Program for our 30 locations- Food Styling & Photo/Video Shoot Support- Supported Planning, Creating, and Leading the execution of our.

Greater Chicago Area

**Winner of the 2017 Jean Banchet Award for Best Alternative Dining**The Nomad Food Company LLC is a mobile catering business specializing in wood fired pizzas and other homemade fare. Whenever possible, we source only the finest local and seasonal ingredients from the Midwest's Best Farmers & Producers to create a truly unique mobile food experience..

Libertyville, IL

Worked on Staff as part of the Kitchen Opening Team on a short-term 4 month contractual basis. Recipe Testing/Development, Kitchen Operations, Staff Training & Development, and Chef work are some of the various contributions made during the launch months.

Greater Chicago Area

Chicago

Coordinated, led, and instructed hands-on cooking events and classes. Additionally was responsible for day-to-day office administration including, but not limited to; customer relations, proposal writing, booking events, as well as off-site catering and food prep.

Shanagarry, Ireland

As a Staff Chef Instructor, was responsible for instructing groupsof culinary students, and assisting the three lead Chefs with the class- wide demonstrations. Was also responsible for sourcing, preparing and serving private dinners for the school’s owners and their guests.(Role was Temporary Work Program intended for 3 month Term)

Encinitas, CA

Served as Sous Chef at Savory Casual Fare, which focused on California inspired French cuisine. Responsibilities included inventory management, ordering, outside catering, and overseeing lunch/dinner services.Role was an intended 1-year work term, intended to transition restaurant into the F&B Restaurant anchor at nearby Hilton Hotel Property; renamed.

Served as PM Line Cook for this Contemporary/Seasonal American restaurant. Trained on all stations, and finished working Sauteé station. Was also often involved in off-site catering and cooking classes with local schools with Chef Sarah Stegner.

Mundelein, IL

Permanent and Part-Full Time Seasonal Employee while in High School and College, covering various roles including, but not limited to, Cashier, Cook, Catering Staff, Event Staff, Delivery Driver, Dishwasher. Also worked part time in the neighboring Hot Dog/Burger Take-Away Restaurant called 'Cooch's' (same ownership)

Greater Chicago Area

I held an internship position at LEYE and worked specifically in one of their Big Bowl restaurant locations. I gained experience working numerous jobs within the restaurant. I also worked with an intern team to develop and present a restaurant concept to a panel of LEYE members/employees.After completion of the intern program, I served as a part-time.

Served as a full-time Line Cook at this American eatery while attending Miami University for my undergraduate degree. Trained on all stations, and ran lunch service as Sous Chef during off-season summer months.

Culinary Arts, Culinary Arts/Chef Training, Graduated With High Honors/Distinction

Bachelor Of Science - Bs, Entrepreneurship/Entrepreneurial Studies

Activities and Societies: Buck Rodgers Business Leadership Program - Resident Assistant ProgramGraduated with an Interdisciplinary.

Education record