Patrick Loewen Email & Phone Number

Galway Metropolitan Area

County Galway, Ireland

Point Village, Dublin 1

Over seeing HACCP and instructing food safety classOrdering and inventoryFood costing and menu planningPlanned and executed banquets of up to 850 peopleTraining schedules and payrollTraining staff with USB devices containing culinary correspondence videos on everything from knife skills, to sauces, to pastries.During concert nights at 02 arena, we could do.

Dublin, Ireland

This was my first job cooking in Ireland, and was very helpfull in climatizing myself to the local culinary scene, and the changes in ordering, HACCP, and labor policies.Wrote dinner menu for restaurantIntroduced sous vide cooking methodsWorked in pastry shop, and expedited dinner servicePlanned and executed banquets of up to 300 people

Victoria BC

Responsible for all book keeping, HACCP, costing, sales, and trainingCapitalized on Cro-Nut trend and received a lot of media attentionUnique chocolates and sweets using flavours like cigar smoke, and lemongrassHigh end 3D wedding cakes with sugar paste flowers, chocolate air brushing, and tasting parties for the bride and groomHigh end gourmet take away.

Vernon BC

I worked as the private chef for the CEO of Rolls Royce Canada for three months while he stayed with usI met set budgets and forecasts for labor and food costs, while using local produce and meatDue to our remote location, and the long stays of our guests, we had a new menu every night included starters, mains, desert, and a seven course blind chefs.

I market and sell cooking classes, or catering events. I plan menus, order suplies, plan events and execute them. On a good day, i like to turn my culinary skills into performance arts. I also designed and created our website. I taught molecular gastronomy, instructional dinner parties, breads, pastries, and canning classes.

Victoria BC

I started as a Chef de Partie, and was promoted to banquet Chef. I worked under the Captain of the National Culinary Team, Chef Brad Horen, and his wife Junko Horen who was the Pastry Chef for Team Canada. The hotel subsidized my training in pastries through a private institution where I studied wedding cakes, gum paste flowers, tempering chocolate.

I worked all positions in the hotel kitchen, and did ordering inventory, and helped with menu planning. Was also on WCB safety committee. I worked large banquets, and dinner service in The Marker, a private dining room that offered Chef's Tasting Menu, that changed every month, and featured one local feature ingredient in each of the seven courses, and.

Victoria BC

Started as a first cook and promoted to Chef de Partie. Worked in all positions in the kitchen. Breakfast, lunch, dinner, banquets, pastries and staff canteen. Catered the XMen3 cast and crew wrap up party. Helped with competition practice, preparations and fundraising to send our kitchen team to Hotelympia in London England where our work won Best In.

Victoria BC

Started as a kitchen porter and by the time my apprentiship was completed, I had worked my way up to sous chef. Was responsible for all duties in the kitchen, including pastries, house made sausages, dry aged and cured. Fresh pasta, stocks, soups, sauces etc.

Bachelor Of Applied Science (B.A.Sc.), Humanities/Humanistic Studies

Leaving Certificate, High School Equivalent