Liam Kane Email & Phone Number

Sunnyvale , Ca, Us

San Francisco, Ca, Us

Philadelphia, Pennsylvania, Us

I am working as a full range mobile developer. Having spent time with design teams building prototype apps using React Native, I'm currently working primarily with Android and iOS teams to build innovative apps to help the company expand their market reach.

I am working closely with the product manager to update the ad system from Objective C to Swift as well as refactoring the code to make it more dynamic to make future changes and additions more efficient.

New York, Ny, Us

Long Island City, Ny, Us

Access Code produces high quality iOS developers through a 9-month curriculum developed and taught by leading iOS experts from companies such as Artsy, Yahoo, FlyLabs and Betaworks.Accepting only 5% of applicants, the highly selective program prepares graduates with both comprehensive technical training in iOS development as well as an immersive entrepreneurial and product oriented learning

New York, Ny, Us

At Casa Mono, a Michelin starred tapas restaurant, I helped develop nightly specials and contributed to the seasonally rotating menu with original ideas. This involved being in charge of butchering whole animals into all the different components we would use each season. A part of this process was getting a cost analysis of each animal we got in and reporting it to Chef Anthony Sasso. In addition to butchering, I often made runs to the farmer's market at Union Square to purchase necessary seasonal ingredients. I consistently showed up before my start time to make sure that I had all my tools and uniform organized.

A sous chef I had worked with at Bar Boulud, Christopher Zabita, reached out to me when he heard I was looking for a new opportunity. He presented the chance to work with Iron Chef Marc Forgione in his TriBeCa restaurant Marc Forgione. While working under him I learned about a large variety of ingredients. He instilled in us the importance of independent research in discovering and exploring new ingredients and techniques. I maintained my practice of showing up to work early to spend time learning about new things he would bring into the restaurant and to talk to the chef de cuisine about different techniques to use to cook those ingredients.

I left Los Angeles after being offered a job from one of New York's most celebrated chefs, Daniel Boulud, at the french bistro Bar Boulud. This provided me the chance to work in the most competitive food city in the world, and continue my education under the direction of chef Olivier Quignon. We worked 70-90 hours a week as a tight team often responsible for both morning and night services. At Bar Boulud I expanded on everything I had learned about organization in Los Angeles. In the intensity of the French kitchen structure I was responsible for teaching, guiding, maintaining the quality of food made by cooks that were working the positions I had previously worked. In my time here I got promoted through four different positions on the line.

Paris, Île-De-France, Fr

I started as a prep/line cook at Pizzeria Mozza, an award winning restaurant run and owned by Nancy Silverton. After establishing myself as a reliable and talented cook in the Pizzeria I was asked if I would like to join the team at the Osteria Mozza, a Michelin Star Italian fine dining restaurant known for their pastas. I readily accepted the chance to work in one of Los Angeles' most defining restaurants. At both restaurants I consistently showed up early to make sure any prep for the night that needed to be done would be done and stayed after to make sure the kitchen was spotless for the morning team. It was here that I learned that the most important part of a kitchen is staying organized with myself to more efficiently work as a part of a team. Under the tutelage of Nancy and executive chef Matt Molina I learned to constantly check my prep, make sure all of my ingredients were of the highest quality, and how to maintain a clean working environment.

I was a instructor for when we were teaching children in underfunded communities to cook.